If you're thinking about blue + white for fall

Flawless Valentino campaign. Images via Valentino / Blue and White China takes center stage on an otherwise minimal setting of Royal White Charger, Clear Glass Charger with Silver Rim, Silver Flatware, and Blue-Green Swirl Stem Glassware. Image via POSH.

Inspired by the Valentino Fall editorial campaign, our transitional tabletops from the last days of summer to the early days of fall have a heavy blue and white feel. Valentino designers Maria Grazia Chiuri and Pierpaolo Piccioli cited Flemish paintings and "Calvinist simplicity" as inspiration for their fairy-tale sartorial 2013 collection. What we take from the look (beyond just gorgeous blue and white): Let your prints do the talking when going for a more minimalist feel. One gorgeous china pattern with a stunning accent goblet may be all you need for a modern tabletop. This is perfect before layering on more pieces for fall, in both your wardrobe and tablescape. Flawless.

Traditional with Blue + White

There is a hint of cool weather lingering from the first cold front to grace Dallas and relieve us of triple-digit temps. It only makes our longing for Fall that much more intense. We've been loving the autumnal florals gracing the pages of our favorite magazines (especially the blue Carolina Herrera design below), and actually think that blue + white is so versatile in terms of it's traditional beloved status by tastemakers all over, that is the perfect addition to Fall tabletops. So, if you're thinking about traditional tabletops, blue hues, and needing something special for the ladies who lunch, blue + white china is just the ticket. // Get the look below with Elise Cut Crystal Stemware, Mottahedeh Chargers, Blue + White China, Michelangelo Flatware, Vintage Glass Compotes, and Natural Grand Chiavaris.

Left: A gorgeous Carolina Herrera gown in blue and white inspired today's post. Photography by Ruvan Afanafor; Styled by Hannah Teare for Town & Country, September 2013. // Right: An East Coast inspired tabletop from the 2012 NACE Tabletop Competition.  Mathes and Co. | Floral, Jackson Durham | Linen, La Tavola | China, Stemware, Chargers, Chairs, POSH Couture Rentals | Photography credit, Beyond.

FYI: Jami and Laurel are in New York City, taking market by storm and curating special pieces from Fall Collections. Be sure to follow us on Instagram for a behind-the-scenes look at the market process. Also on Instagram, half of our team will be in West Texas meeting with top venues and planners. Follow us at posh_preference.

POSH 101: The Rules of Wine

Wines of France recently came to Dallas for a progressive wine dinner, four stories of wine tasting with delicious foods by Michael Ehlert with wines paired by Jennifer Jaco (you may know her from Del Frisco's or Al Biernat's). With society season around the corner, we figured this is the perfect time to brush up on your wine skills. Whether you're a neophyte or an oenophile, a fine wine connoisseur or a thoughtful hostess, we've compiled a few protocols that are often expected with these flavorful goods. POSH provided the background for this tantalizing feast for the senses with a treat for the eyes with our barware, Blue and White China, and Exotic Bird China collections.

No.1 Start with Sables d'Azure, Gassier en Provence Rose 2011. Served with summer melon soup, poached rock shrimp, foie gras torchon, brioche, blood orange crudo of halibut, and grapefruit. / No.2 Chilled salad of Texas peas with truffle-egg focaccia and baby lettuce paired with Chateau de la Grave, Bordeaux Blanc 2011, on our Blue and White China. / No.3 Grilled vintage striploin with anchovy butter, Texas peaches, smoked potato and watercress paired with Chateau Fourcas Dupre, Listrac-Medoc 2007, on our Exotic Bird China. / No.4 End the evening with Nicolas Feuillatte Champagne, Brut Reserve served by Jennifer Jaco - in the act of sabering. / No.5 A perfect setting with our Villa O Chairs and red Chiavari chairs.

 TIPS
~ Serving wines at proper temperature is dire for optimal tasting. White wines are served best at 48 - 54 degrees F., while reds are served best at 57 - 68 degrees F. (Note: Chilling takes about ten minutes.)
~ Uncork red a hour beforehand to begin the oxidation process, which will give you the full flavor and aroma of the red.
~ For presentation purposes, pour on the right side of the guest so they can see the label, never touch the bottle to glass, and master the twist of the wrist to avoid dripping.
~ Decant red; the chemical reaction releases a whole new dimension within the wine.
~ If the wine has bubbles (hello, champagne), pour slowly down the side of the glass. Otherwise, pour in the middle of the glass, and never more than 1/2 to 3/4 of the glass.
~ Serve reds in wide rimmed glasses (like decanting, it serves the purpose of letting the wine breathe). Serve whites in more narrow, smaller rimmed glasses.
~ Always hold wine by the stem. Wine temperature is important, and you don't want to change the wine's temperature with your own.

 

Tastemakers: An Aerin Lauder Inspired Labor Day

We're busy preparing for what will be a very eventful Fall, but that doesn't mean we're letting August go out with a whimper. With Labor Day just around the corner, we're excited about last trips to our favorite waterfronts (from Montauk and Tahoe to Austin's Travis Lake), watching the sunset, and celebrating Summer with one last hurrah. Inspired by the always lovely Aerin Lauder, we've recreated an easy and elegant tabletop sure to be the backdrop for a wonderful long weekend. Aerin curated her look for Food & Wine Magazine. It's similar to a tabletop we've had in our showroom all summer long (What can we say? We have a penchant for all things blue and white!) and the perfect look for your Labor Day weekend.

Rental items: 1. French Blue Damask (Resource One, exclusively at POSH) / 2. Folding Bamboo Chair / 3. Round Rattan Charger / 4. Mottahedeh Charger / 5. Gold Parisian Flatware / 6. Blue/Green Glassware

Image: Aerin Lauder for Food & Wine Magazine, September 2012. Photo © Michael Turek.