Domaine Sigalas 2012 Assyrtiko (Santorini) paired with crab and Granny Smith apple, celery, and black garlic. “The wine has great citrus aromatics, is lean and fresh on the palate and captures something that only an island climate can: briny, ocean spray minerality,” says Daquip.
The Wine Program
The extensive cellar contains more than 18,000 bottles (comprising 2,500 selections) and is run by a team of five sommeliers. The list seeks a balance between classic growing regions, iconic brands and up-and-coming producers of Washington, California, France, Italy and Spain. Wines are paired along with the menu based on seasonality and occasion.
Seared foie gras with pineapple, butternut squash and pumpkin seed is a favorite.
About the Team
Nelson Daquip, the wine and spirits director, is the most rapidly promoted employee in the restaurant’s history. He was awarded Sommelier of the Year at the 2012 Washington Wine Awards.
The fee is $10 per person for every 750-ml bottle. There’s a three-bottle limit per table, and any wines brought in cannot be on the list.