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swirl and savor

The DC 8

Beth Ribblett

The DC8, it's our new secret society whose rites and rituals are devoted to the pursuit of the perfect pairing; innovative food combined with artisanal wines, and not to mention mostly silly and sometimes engaging conversation. The members will remain nameless so as not to suffer any negative consequences for acknowledging their membership or to jeapordize their reputations as serious wine professionals and enthusiasts.

We conducted our first meeting last night where each twosome was assigned a course and each course was accompanied by their best wine pick. My favorite pairing of the night was the cold starter of mushroom mousse on toast points topped with seared lamb and provencal herbs paired with a 2006 Domaine Les Pallieres Gigondas. The textures of the food, crisp bread, creamy mousse and tender lamb combined beautifully in your mouth with the earthy, dark fruits of the wine adding the perfect compliment. The rich and sweet potato and chipotle soup with bacon and pepper relish worked delicoiusly with the slightly off-dry 2004er Alfred Merkelbach Spatlese, and even though our 2007 Villa Sparina Gavi di Gavi was corked we improvised with a 2005 Louis Jadot Puligny-Montrachet to compliment our whole roasted red fish with panko crusted vegetables and Meyer lemon relish. The most creative dish of the night came from the dessert team who served blue cheese ice cream set atop a slice of fresh pear with a crushed walnut granish accompanied by the J Pear Liqour. The chunks of blue cheese in the sweet creamy base mingled in your mouth with this salty/sweet sensation accompanied by the soft crunch of walnuts and fresh pear was absolutely delightful and bizarre at the same time.

A ridiculously fun time was had by all and we are anxiously awaiting our next underground meeting with a "yellow" food theme, where access is granted only by demonstrating the secret handshake...