Cru62 was invited to plan and host a staff retreat for the International Food Information Council, a non-profit based in Washington, DC. IFIC wanted to conduct a strategic planning meeting in the morning of their retreat followed by a lunch and wine tasting in the afternoon. Selecting the Ashby Inn (Paris, VA), Cru62 worked with its Innkeeper and Master Sommelier Neal Wavra to pair Virginia wines with the group’s curry chicken salad lunch. Neal featured two wines that specifically reflect Virginia’s terroir, namely viognier and cabernet franc. Neal also treated the group to a 100% chardonnay sparkling wine made by Claude Thibaut, a master of the “methode champenoise.”
After lunch, we traveled just a few miles down the road to Delaplane Cellars where the proprietor, Betsy Dolphin and her staff lead the group on a tasting of Delaplane Cellar’s portfolio of both red and white wines. The participants were treated to a limited production and very special Bordeaux-style blend in the portfolio called Williams Gap Reserve. This wine is from their 2010 vintage which was said to be one of the best so far.
“Because of the intimate and relaxing environment at the Ashby Inn, I felt this was one of our most productive off-site meetings to date. I think we identified and discussed strategies that will really move our organization forward,” stated Stephanie Ferguson, IFIC’s Sr. Manager, Operations & Meetings.
“In spite of the rainy weather, a relaxing, productive and memorable time was had by all. I learned a great deal about Virginia’s wine country. I will definitely keep my eye out for more of these wines in my travels throughout the DC region,” said IFIC’s President & CEO Dave Schmidt.