Debunking Wine Myths Dinner

I like to be unique. Authentic. An individual. But sometimes, you have to just borrow a damn good idea. Megan Brown left a snippet of a New York Times article on my desk in October. It outlined a wine dinner at which Daniel Boulud’s sommeliers debunked five common myths about wine. Megan loved this idea, as did I.

With the number of axioms about food and wine, we never really question why we know these “truths,” or how they even came to be. Remember when it was commonly believed that margarine, made from vegetable oils that contain trans fat, was a healthier alternative to butter? How many of you still believe that MSG is bad for you? (It’s not.) Both adages came into popular culture through effective PR and advertising. This Smithsonian article goes way deep into this ideal, if you want to nerd out, er, learn more.

Wine is complicated, even confusing. Maybe that is why common, and often incorrect, rules about wine are even more sticky. Further, if you are even a tiny bit naive about wine, some “experienced” wine snob is always there to shun your lack of sophistication. So, let’s debunk some myths together and tell those wine snobs where to shove it!

Matthew Carrol, Master Sommelier (photo: Scott Suchman)

We have invited Matthew Carrol, Master Sommelier, to pair five wines with five courses. We plan on breaking rules, but with wine and food. Matthew is uniquely positioned as he has an incredibly robust background (Brabo, Rouge 24, Inn at Little Washington), but he is also really accessible and his input is both helpful and interesting.  Come join us on the 15th to bust myths, eat good food, drink good wine, and maybe learn a thing or two!


  • The latest from Nicole
Head Janitor, Chef, and Proprietor | Stomping Ground
Nicole’s cooking style is rooted in, but not limited to, her love of southern biscuits and her diverse culinary upbringing. A military brat, she spent her childhood in the Chicago suburbs enjoying her great-grandmother Mae’s Lithuanian cooking. As a tween, she moved to Paulding County, Ga. where she begrudgingly fell in love with the charmingly perplex small towns of the Deep South. She fondly remembers grubbing on Martin’s biscuits, late-night Waffle House debauchery and cooking with her family. After graduating from the University of Georgia, Nicole started a marketing career at an art nonprofit in Atlanta. At 25 years old, she became the youngest executive at the local Atlanta NPR affiliate. Chasing her dreams, she moved to Alexandria, Va. where she took a short post in the Whole Foods marketing department. Realizing that cooking had been her true love all along, she began night courses at L’Academie de Cuisine. She completed her apprenticeship at Blue Duck Tavern where she was promoted to a line cook after graduation. From there, Nicole worked as a private chef for busy Washington D.C. executives and their families. As grown-ups tend to do, Nicole realized something about her childhood — the best parts were enjoying small town communities, cooking with her great-grandmother and sharing meals with family and friends. She opened Stomping Ground to build a safe and welcoming community around yummy, handmade food from local sources. As her first foray running her own kitchen, she has shamelessly hired better, smarter cooks to fill her kitchen and your bellies. Her great-grandmother’s recipes often appear on the Stomping Ground menu without advertisement and, no, she won’t tell you the secret ingredients. Nicole lives in Del Ray and won’t shut up about how much she loves living there.

If you wander down Del Ray’s, “The Avenue,” you won’t miss the farm-red building with a rustic fence bordering the patio. Stomping Ground opened two years ago and quickly became popular for its made-from-scratch biscuits and its neighborhood vibe. On weekends, excited guests line up before Stomping Ground opens hoping to be the first to get a just-out-of-the-oven biscuit or a fresh salad. Stomping Ground is mostly known for its fast casual breakfast and lunch but on Thursdays and Fridays they provide a full dinner service after 5:00pm. All meals are built from local, seasonal food that is organic whenever possible.

2309 Mt Vernon Avenue
Alexandria, VA 22301


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