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Plume has a bar that is adjacent to the restaurant. The hotel also features Quill, an upscale casual cocktail lounge and bar. Quill features vintages of Madeira, a fortified wine popular with Thomas Jefferson and his fellow revolutionaries.
During his time as the third president of the United States, Jefferson took time off from his duties to travel through Europe in search of great wines with which to stock the cellars of his estate, Monticello. Jennifer Knowles, the Wine Director for both Plume and Quill, uses the paths of Jefferson's viniculture wanderings to build the restaurants' shared wine lists. The results include selections from Spain, Austria and France, but also similar vintages from places Jefferson never visited — Japan, South Africa, Oregon and California.
The hotel's research also inspired a passion for Madeira, a fortified wine that was popular with Jefferson and his fellow revolutionaries. The restaurants have gathered vintages of this strong beverage from three centuries, including bottles that date back to Jefferson's time (currently, the oldest on the list is from 1720). A taste is pricey ($1720 for a 2 oz. pour), but will offer a hands-on historical experience few American wine lists can match.