2013 Cabernet Franc Reserve
Narmada Winery
The wine—Carbernet Franc with a touch of Petit Verdot for structure—was released in November 2016 after napping for nearly three years in French and American oak. The black pepper and deep berry notes caught the eye of the Atlantic Seaboard Wine Competition judges, which named it Best in Show from a field of 467 wines at the 2017 event. Winemaker Sudha Patil, an endodontist by trade who studied winemaking under Virginia grape guru Jim Law of Linden Vineyards, opened the winery with her husband Pandit Patil in 2009. Their bottles are designed to be paired with Indian cuisine and this one works as well with spiced lamb chops as mushroom risotto, if coriander and cumin aren’t your thing. // 43 Narmada Lane, Amissville
The Cavalier
The G.O.A.T.
The Cavalier, named after LeBron James, is one of the top-selling cocktails (along with Red Bull and vodka) at Arlington’s 10,000-square-foot sports bar The G.O.A.T. Creator and head bartender Katherine Basile uses a Fontessa smoke box, almost a foot high and made of glass and stainless steel, and a smoking gun packed with applewood chips to turn this tequila cocktail into drink theater. Guests open the door and place the cocktail inside. The bartender lights the wood, and the box fills with swirls of smoke. After about 20 seconds, the drink, served on the rocks with Exotico Tequila Reposado, housemade chili-white peppercorn syrup, honey syrup and fresh lime, becomes infused with a dark smokiness intensifying the sweetness of the syrups as well as the vanilla and caramel in the tequila. Open the door, watch the smoke disperse and sip: Fun with fire and no lingering campfire smell. // 3028 Wilson Blvd., Arlington
Virginia Cream Ale
2 Silos Brewing Company
As an homage to the former Thomasson dairy barn located where the six-acre Farm Brew LIVE now resides (with a stage, brewery and restaurant coming this spring), brewmaster Forrest Morgan developed a golden-hued cream ale, made with raw vanilla, orange peel, honey and milk sugar—where it gets its rich mouthfeel. Up next, the Virginia Commonwealth University engineering grad will cultivate the wild yeast strains his staff isolated from the site’s barn for future brews. // 9925 Discovery Blvd., Manassas
Power Grasshopper
Loice Mae’s Kitchen
Owner Joyce Burnett grew up in Southern California and has been involved in health and fitness as a certified instructor for decades. She started experimenting with drinks made from green, leafy vegetables and began sharing them with friends and colleagues who lined the hallways at her D.C. government job to try the fiber-full blends. Burnett now shares time in a commercial kitchen in Burke, churning out mixtures starring cauliflower, chard and broccoli, as well as natural sweeteners like apple juice and coconut water, with brown rice and quinoa for bulk. Power grasshopper employs raw garlic, lemon and onion, a potent mix for battling the last of winter’s cold bugs. Smoothies are available online and starting in May, at the Springfield Farmers Market. // loicemaeskitchen.com
