I heart Hyatt hotels. A few weeks ago, I wrote about wine at my go-to hotel in my home town, Hyatt Vancouver. Then last week, we tasted wine in an amazing experience at the Grand Hyatt Washington D.C.
In fact, a funny thing happened on the way to the Grand Hyatt D.C. And it demonstrates the potential and the power of social media.
Shortly after arriving at the hotel, I received a message from Front Desk Agent Emanuel Lessey. He told me that he recently received an email from his sister with a link to my blog post about wine at the Hyatt Vancouver.
Emanuel has a sharp eye, in addition to a savvy business sense. And he gets social media.
He recognized my name on the his hotel’s guest list, and called to ask if we would be interested in a flight of local wine in Cure Bar & Bistro on the hotel’s main floor.
No surprise to you, I’m sure – the answer was yes, please.
Cure is a great, casual restaurant and bar that spans four floors, with high ceilings, an open fireplace, and stone and oak walls. The artisan cheese selection is almost as extensive as the wine list. We were treated to three wines from Barboursville Vineyards in Virginia, home to an incredible story as well as captivating wines.
Barboursville is located on the plantation of former Governor James Barbour, whose mansion was designed in 1814 by Thomas Jefferson, who also had a lifelong passion for fine wine. As it turns out, Jefferson envisioned a vineyard at this beautiful location, which finally happened more than 150 years later: in 1976, Gianni Zonin — 6th generation heir to a family wine enterprise active since 1821 in the Veneto — acquired the plantation.
Fast forward to April, 2012, when we enjoyed Barboursville Vintage Rose’, Sauvignon Blanc and Chardonnay at Cure at the Grand Hyatt D.C., thanks to Emanuel Lessey.
The city had been hit with an unexpected heat wave, with 90 degrees that day, so we welcomed the cool Rose’ blend of Nebbiolo, Cab Franc, Cab Sauv and Merlot.
The Sauvignon Blanc was also refreshing, with aromas and flavors of grapefruit for me, although Dave got more of the tangerine and kiwi.
And if you prefer steel-barrel aging for a crisp Chardonnay, this one from Barboursville is for you.
Harun, who poured for us at Cure, was as knowledgeable about local wines as he was friendly. And a visit to our table by Cure’s popular and creative general manager, Ken Hood, added more insight into the wine list and the care given by everyone we met who worked at the Grand Hyatt D.C.
And then Emanuel took customer service one step further – by surprising me on my birthday, with a card from everyone at the front desk. Somehow, he found out that my birthday was taking place during our D.C. visit, and he helped make that day even more special.
So please join us in giving a round of applause to Emanuel and his sister, along with special cheer to Ken, Harun, the front desk staff and others at the Grand Hyatt D.C. We will return!