Restaurant Week in Washington DC is a wonderful thing and the wife and I are taking full advantage with one dinner, one lunch and one brunch out. Yesterday we had a nearly perfect lunch at Range, one of the dining off-shoots from “Top Chef” alumnus Bryan Voltaggio.
During evening hours the restaurant advertises three sommelier on duty but during lunch there are precisely zero.
So even I, dear reader, was somewhat overwhelmed by page after page of sparklers, whites and reds in their aluminum-covered wine list. What to do? What to do? I took the cowards way out and selected a nice safe Paul Hobbs Chardonnay.
Medium gold in the glass - a shade deeper in hue than any chardonnay I have sampled in a very long time.
Bright citrus and vanilla on the nose when first poured and swirled about. Too much oak? I don't think so.
Medium bodied with a brief caramel finish.
It paired spectacularly with my intensely flavored goat cheese ravioli.
Food friendly. Complementing while not overwhelming.
$62 at Ranch in DC.
$35ish at retail