Marcel’s Wins the Restaurant Association of Metropolitan Washington's Wine Program of the Year


On Sunday, June 23, Marcel’s by chef Robert Wiedmaier was honored with Wine Program of the Year at the 2013 RAMMYS Awards presented by the Restaurant Association of Metropolitan Washington. With more than 16 pages of unique and rare wine listings – as curated by Wine Director Ramon Narvaez and Sommelier Moez Ben-Achour – Marcel’s is highly regarded for its selections of globe-trotting wines, predominately from France, that pair exquisitely with Wiedmaier’s haute-French cuisine.

Under Ramon and Moez’s expert guidance, each and every bottle of the 350-plus selections at Marcel’s is carefully chosen to delight the most discriminating palate. Together, their educational fervor for wine extends to guests as they deliver their hallmark service centered on expert wine recommendations and pairings – all of which are aimed at supporting the flair and culinary vision of chef Robert Wiedmaier. Moez’s unique philosophy is grounded in continuous education and training for Marcel’s dedicated staff. “It is important for everyone on the team to understand the character of each wine, its history, and why it goes with specific dishes. We want to take the pressure off the guest. When I am with a guest, I always ask them what wine would make them happy, and then I ask myself: ‘what more can I do?’”

This philosophy and hands-on approach has served Marcel’s and Wiedmaier’s portfolio of restaurants well. Between them, the team has successfully earned two consecutive “Best of Award of Excellence” from Wine Spectator and regularly tops best-of lists such as OpenTable’s “Top 100 Restaurants in the U.S.” for “Best Overall” and “Best Service” as well as Zagat’s “Top Restaurants in the Nation.”

The 31st Annual RAMMYS Awards’ “Wine Program of the Year” recognizes a restaurant distinguished by the quality, clarity, and value of its wine program – one that best suits the cuisine and style of the restaurant while enhancing the dining experience and continuing to break new ground in education of its staff.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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