Rutger de Vink, Virginia's newest winemaker, is about to release his first red wines in April of this year. (Photo by Astrid Riecken/For The Washington Post)

Dave McIntyre leads this week’s Food section with a profile of Rutger de Vink, a Virginia winemaker who aims to produce one of the world’s finest reds on Old Dominion soil. The crazy part? He has many wine experts convinced he will succeed.

Jim Shahin takes an extended look at the recently opened Hill Country in Penn Quarter.

What does a visit from the Obamas mean for a restaurant, both during the meal and long after service has ended? David Hagedorn stopped by Equinox during a visit by the First Lady to find out.

A dish of bhelpuri at Curry Mantra. (By Juana Arias /For the Washington Post)

Catherine Zuckerman tried out the latest food truck to hit the streets of D.C., the Latin-flavored Sabor’a Street.

Is there a holy grail of whiskey perfection, and can bourbon label Buffalo Trace really achieve it? Jason Wilson discusses the distillery’s Quixotic quest and suggests a number of less-than-perfect bourbons that he’s been enjoying recently.

Tom Sietsema reports on the departure of pizza-maker Edan MacQuaid from Pizzeria Orso, news he originally broke in this very blog.

And finally, the first round of Beer Madness decisions are revealed, and Greg Kitsock discusses the results.