Continuing my culinary rampage of DC, I went to Zaytinya with Michele and Sarah. This worked out perfectly, as Zaytinya is one of the most amazing restaurants in the area, and it also has a gluten-free menu! I savored the split pea and squash soup, as well as the roasted eggplant with thyme, which coincidentally went AMAZINGLY well with the Cinsault that I tried – I had never had this wine before! It was a 2005 Massaya Classic Red, which is actually a blend of 60% Cinsault, 20% Cab, and 20% Syrah. Fruity upfront with a peppery finish – cheers to Lebanon!