Dickson Wine Bar

The Source
Known for its power dining setting, Wolfgang Puck’s debut District restaurant has an impressive roster of biodynamic labels. General manager Rikka Johnson’s favorite is the 2004 Domaine Leroy Bougogne Rouge—a palish red with sweet aromas of currant and plum. 575 Pennsylvania Ave. NW, 202-637-6100

Proof
At a restaurant whose wine selection is as meticulous as its food preparation, Nicolas Joly’s Coulee de Serrant and Zind Humbrecht’s array of Pinot Blancs and Gris are the outstanding varietals on the menu. Sommelier Sebastian Zutant finds biodynamic wines “fascinating, and if it produces amazing wine, then so be it.” 775 G St. NW, 202-737-7663; proofdc.com

Poste Moderne Brasserie
This brasserie’s organic alternatives prove how delicious pure quality can be. For sommelier and assistant general manager Daniel Lobsenz, biodynamic wines are about high quality and great taste. Lobsenz is a fan of Michel Chapoutier’s white Hermitage Chante Alouette, made with 100 percent Marsanne and filled with stone-fruit aromas with a “rich mouth feel and nutty undertones.” 555 Eighth St. NW, 202-783-6060; postebrasserie.com

Bourbon Steak
At this esteemed steakhouse, go organic during the crisp fall nights on the patio. It is no secret that biodynamic wines are better for the earth, but do they taste better? One sip of the Ampelos Cellars Syrah Gamma from the Santa Rita hills—a dark, inky pour of black cherry, chocolate, and cracked pepper—and you will most certainly say yes. 2800 Pennsylvania Ave. NW, 202-944-2026; bourbonsteakdc.com

Ripple
With an extensive list of wines available by the glass, this Cleveland Park gem is ideal for connoisseurs who want to try a handful of varietals. Sommelier Maurice Cherry suggests the 2008 Foradori Teroldego Rotaliano from Trentino, with silky notes of blackberry and hints of cedar and cigar box. 3417 Connecticut Ave. NW, 202-244-7995; rippledc.com

Firefly
Assistant general manager Eric Santiago believes biodynamic farming really enhances the flavor of wine by focusing on the health of the soil, which impacts the potency. The 2009 Quivira Zinfandel from Dry Creek Valley, a dark-fleshed plum, blackberry, and boysenberry taste with a pinch of black pepper, is an excellent pairing to Firefly’s flavorful dishes—also made with sustainable ingredients. 1310 New Hampshire Ave. NW, 202-861-1310; firefly-dc.com

Dickson Wine Bar
This industrial-like three-story brick building may seem edgy on the outside, but within lies a warm, candlelit interior great for a get-together with good friends. Order the Domaine Weinbach Riesling Cuvee St. Catherine: Sommelier Jarad Slipp calls it the “king of Alsace wines.” 903 U St. NW, 202-332-1779; dicksonwinebar.com

Brabo
Winner of a Wine Spectator award, there is no disputing this Old Town favorite has a commendable organic wine menu. Sommelier David Kurka’s standout is the Fontodi Chianti Classico, made from 100 percent Sangiovese and filled with fruit aromas of orange peel, sour cherry, and plum alongside earth-based aromas of mushroom and notes of sunbaked terra-cotta clay. 1600 King St., Alexandria, 703-894-3440; braborestaurant.com

Urbana
At this Dupont Circle restaurant and wine bar with a program of 35 wines either by the glass or quartino, base your dish decisions around your wine. We suggest rotating between the Perrin “Nature” Cotes du Rhone (a blend of Grenache, Syrah, and Mourvèdre-Rhone) while taking in the space’s sleek European ambience. 2121 P St. NW, 202-956-6651; urbandadc.com

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