Media – OuiSomm

“Jennifer Knowles is recognized widely for her expertise in restaurant management and building exceptional wine and spirits programs for world-class establishes such as Plume at the Jefferson Hotel where she worked for two years, along with time at Fiola Mare and four years at the famous Inn at Little Washington in Virginia.”
– Washington Lobbyist

“In the shadow of more famous whites like Sancerre and Vouvray from the Loire Valley, Muscadet, not to be confused with Muscat, is produced with the Melon de Bourgogne grape and most frequently produced sur lie. Made with grapes grown in Pays Nantais, the wines “are brimming not only with classic citrus peel acidity, but also striking in the salinity apparent from the first sip,” says Jennifer Knowles, general manager/beverage director for Washington, D.C.’s Mirabelle.”
– Wine Enthusiast

“Mirabelle General Manager Jennifer Knowles says she believes that the term fine dining is outdated. Instead, she would like to see the term refined dining or even hospitality-driven dining used when talking about that tier of restaurants. “We are talking all the elements of what you see in any other restaurant and refining that at the highest level,” she says. “Whether it’s the products you are bringing in the back door, whether it’s the amount of time it takes to prepare the food, or whether it’s the details that go into to creating the dishes and the training of the back of the house staff. It’s taking hospitality hopefully to its highest level.”
– FSR Magazine

“Sommelier Jennifer Knowles liked the Chester Gap Viognier best of all but admitted that “choosing a favorite wine is the most subjective subject outside of art and music.”
– The Washingtonian

Acknowledgments

Ambassador Szemerkényi wishes to thank you for your kind assistance and fantastic job during the Taste of Hungary event