Hook, Line and Sinker

The hunt begins for a new seafood oriented wine list I am writing to be launched later this year and what better excuse to sample a few seafood whites than during the mock service dinner at Hook, a new seafood spot in Georgetown with Chef Barton Seaver at the helm.

I opted to bring a few of my own wine choices for the evening not because Hook's list is lacking imagination, but I had been dying to try a few items I had tucked away in the wine cellar. The wine list at Hook has plenty of excitement; look for a very eclectic collection of wines ranging from the Oremus Tokaji Dry Furmint 'Mandolás' from Hungary to the Xarmant Txakolina from Spain (which is being offered by the glass). A good mix of known grape varietals and the unknown. I wouldn't expect anything less from Chef Seaver, who chooses the wines.

On the docket for the evening were the Bainbridge Island Vineyards Müller-Thurgau from Pugent Sound, Washington; the Huber Sauvignon Blanc from Traisental, Austria; and the Frogtown Cellars Rousanne from Lumpkin County, Georgia (that's the state, not the country folks).

And now the tasting notes:

2002 Bainbridge Island Vineyards Müller-Thurgau, Puget Sound, Washington--an interesting dry version of the grape with notes of lime peel, white flowers, hint of orange blossom, crisp and dry. Great for oysters.

2005 Huber Sauvignon Blanc, Traisental, Austria--not your average SB, this one bursts forth with ripe tropical fruit aromas, white peach and apricot flavors and a refreshing finish. Great with salad greens and smoked salmon.


2003 Frogtown Cellars Rousanne, Lumpkin County, Georgia--full and rich with notes of almond, honeysuckle and mango. A tad oily but good for rich seafood items like scallops, salmon or swordfish.


Hook
3241 M Street, NW
Washington, DC 20007
202.625.4488