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Posts Tagged ‘austin’

Driskill’s Big Reds & Bubbles

20 Nov

The 9th Annual Big Reds & Bubbles was, as usual, a beautiful evening filled with festive spirits and smiles! The clock hit the chimes, and the red carpet rolled out. In one of Austin’s most distinguished hotels, The Driskill on 6th Street – one can only but imagine walking from the lively, student and tourist filled [not to mention the bars] street and sidewalk into this gorgeous building of architectural presence.

As guests walked up the stairs onto the second level, they were greeted by “Mademoiselle Champagne de Pompadour” – a Diva in a starry attire and surrounded by flute glasses, ready to serve the thirsty bacchalans, promising a night filled with great bubbles, and more!

 

 

Those who attended were treated to delicious tasty bites from over 20 Austin chefs and wine samples galore. Master Sommelier Devon Broglie, with Glazer’s Master Somms Guy Stout and Craig Collins, Master candidate Daniel Kelada of Gusto Tastings along with Exec. Sommeliers Oscar A. Montes Iga & Shawn Croft and Sommelier Bill Elsey with Wines.com, and many other colleagues partook in this adventure.

 

The Dylan Jones trio provided an interesting set of background music that could have hypnotized those who had their hands in the sweet nectar of the vines –  and guests bid for unique items at the silent auction. One guest took home a bottle of 1955 port with their winning big!

 

 

As always, The Wine & Food Foundation of Texas, with the creative mind of Jennifer Grathwohl made this a fantastic sold out event!

Keep your head up for the 10th Anniversary of Big Reds & Bubbles, as it will surely be in every aficionado’s list to attend, so don’t miss out on your ticket!

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Passion for Vines in the Veins – Austin Wine Mastery

11 Aug

Just recently, the Texas arena, and Austin area have been celebrating the Master Sommelier title for two Austinites - Devon Broglie, MS; and Craig Collins, MS – They are well know in the Austin area, as they show their faces to any premier wine event – they are wonderful colleagues, and they are both well liked – as they have an upbeat rythm that is contagious… and they have worked hard for years to endure the examinations of the the Court of Master Sommeliers. At last, last month, they have passed their final examinations in Las Vegas, and have together become the 5th and 6th Master Sommelier in Texas. We applaude their efforts, and congratulate them in a well earned distinguished position, as they continue to grow as individuals, and as wine professionals.

 

 

 

Devon Broglie, 37 – is the Whole Foods Market Southwest Regional Specialty Coordinator, and is one of very few Master Sommeliers working for a national supermarket brand; he’s been part of the Whole Foods family for just over 10 years.

 

Craig Collins, 35 – is Sales Manager for the Prestige division of Glazer’s Distributors.

 

They both have put Austin in the map as a wine enjoyment destination.

If you’d like to learn more about these two wine hunters, news of their success have spread quite rapidly all over the webbosphere [yes, just made that up] – so, congratulate them if you see them! We wish an even more enlightened path ahead for both of them. Cheers!

 

 Also, a recent post by DallasNews.com -

 

 

Duchman winery sales guy named best Texas sommelier

By

Kim Pierce/Reporter

kpierce1@airmail.net | Bio

11:45 AM on Tue., Aug. 16, 2011 | Permalink

 File this under “who knew he had such a hidden talent?” Bill Elsey, director of sales at Duchman Family Winery in Driftwood (the winery that gave us the incredible vermentino) was named Texsom’s 2011 Texas Best Sommelier last night at the Grand Tasting and Awards Reception at the Four Seasons Resort & Club in Las Colinas.

First runner-up was Nathan Prater, wine specialist at Good2Go in Austin. Second runner-up was David Keck from Prestige Wine Cellars in Houston. All the winners get various scholarships to the Court of Master Sommeliers to continue their studies toward becoming master sommeliers.

I’ve never seen Bill so Happy! – Congrats again Bill! -

CHEERS!

 

Left to right: Nathan Prater, Bill Elsey and David Keck

 

 

And so – the winery and vineyard growth along with the expantion of wine education of Central Texas and the Hill Country retake root to upbring a culture revolving around the the correlation of land and horticulture to the finest enjoyment of most ancient traditions. The wine sommelier is reponsible amongst many other calls, to not only oversee the correct serving temperature of wine during service, to the knowledge of the grape source and terroir, as to the vast magnitude of variables of wine making.

 

Daniel Kelada, EWS; Certified Wine Instructor; Owner of GUSTO Tastings is celebrating three years since the launch of the company in Septermber 2011. Daniel, a Master Candidate for the International Wine Guild has been successful with GUSTO, as well as being able to represent the Guild as Business Developer for the State of Texas, bringing Guild Certifications and Seminars to Central Texas, including Austin and Houston.

 [http://gustotastings.com/]

 

At the forefront of the International Wine Guild’s growth, it may be possible to start seminars in San Antonio, the Dallas-Fort Worth Metropoli and the Texas Hill Country. GUSTO’s liaison includes Oscar A. Montes Iga; Certified Executive Chef of Wine Arts – who has entered the Guild’s Culinary Team as Chef de Cuisine for Texas – executing food pairings for the Certification Seminars. [http://www.internationalwineguild.com/]

 

Westcave Cellars Winery has been invited to host International Wine Guild Tastings for Guild Members, as well as opening the door for other wine enthusiasts to hosted functions of the Austin Hill Country Chapter of the American Wine Society.[http://www.westcavecellars.com/]

 

 

 Owners of Westcave Cellars – Margaret & Allan Fetty, are Professional Members of the American Wine Society, and hosted the Chapter’s first Official Meeting.

 [http://www.americanwinesociety.org/]

 

 

 

 

 

 

 

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Westcave Cellars and the Austin Hill Country Chapter

20 Jun

On June 17th, 2011 – Members of the Austin Hill Country Chapter of the American Wine Society met at Westcave Cellars Winery for a presentation led by Executive Chef of Wine Arts, Oscar A. Montes Iga, who prepared a technical sensory evaluation for attendees, and members of Westcave Cellars Wine Club. The function served as the First Official Meeting of the Chapter, as well as launched the special type of events that Wine Club Members at Westcave can expect in the future.

 

Margaret and Allan Fetty, owners of Westcave Cellars Winery were present during the component tasting, and it was a great opportunity to meet with them – they offered barrel samples for our guests and disclosed details on winemaking methodology, making this even a more extraordinary evening.

Chapter Founder, Oscar A. Montes, chose the line up of 5 wines made on site, and paired them with 8 simple foods to evaluate the pairing characteristics of wine and food.

 Guests got to learn hands on, and experience what wine professionals have to think about and go through when selecting wine for food events. The list that follows is the wines selected for this specific pairing.

 

 

    • Westcave Cellars Winery, Texas High Plains, Blanc de Merlot Noir, 2010

A clear orange-red rosé made with Merlot from the Panhandle of Texas. It has a nose showcasing aromas of rose petals, strawberry, cranberry and a lemon zest. Flavors of raspberry, cherry, ripe strawberry, apricot and orange zest fill the mouth. It is finished medium-sweet balanced with a smooth yet lively acidity in this medium-full body wine with a pleasant long finish.

    • Westcave Cellars Winery, Texas High Plains, Muscat Blanc, 2010

Grown in the Texas High Plains, this white Muscat is clear straw to yellow canary hue. Simple aromas of ripe peach, honeysuckle and pineapple, and more developed aromas of lily, kiwi and wet stone. A pleasant quality of white peach, pear and apple flavors. Medium –dry and velvety to the tongue, medium-full body with a lively smooth acidity and a pleasant long finish.

    • Westcave Cellars Winery, Texas High Plains, Viognier, 2010 [light oak]

Medium-full body and medium-dry Viogner. Clear medium straw color. It has powerful and complex aromas of white peach, lychee fruit, citrus, pear and apple, floral notes, herbal tones, and grassy accents. It has supple and lively acidity, and it fills the mouth with flavors of green apple, grapefruit, lemon and lime. Pleasant long finish.

    • Westcave Cellars Winery, Texas Hill Country, Estate Cuvée, Cabernet Sauvignon, 2010

A proprietor’s select blend of Cabernet grown on the Estate. A clear, medium garnet to brick red hue. It has aromas of red berries, dark plum, and clove with a hint of toasted coffee. Fills the tongue with flavors of dark cherry, raspberry and spice. Supple full body with soft tannins and a pleasant long finish.

    • Westcave Cellars Winery, Texas Hill Country, Estate Tannat, 2010 [unbottled]

This estate grown Tannat is clear, with a dark opaque purple to red violet colors. Releases aromas of plum and black currant, and dark cherry. It brings flavors of black cherry, blueberry, dark plum and a nice anise or licorice finish. Smooth full body with balanced tannins and a pleasant very long finish.

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Tastings at Westcave Cellars

30 Apr

 

On April 29th I experienced another journey into the Caves of the Cellars. An impromptu day of randomness inspired a trip to the winery in the Texas Hill Country to be able to taste wine from the region. Invited by propriétaires Margaret and Allan Fetty, a good colleague, Copper Anderson, and myself went to see the operations, and got a good oportunity to sample a wide viriety of Texan wine. More than half of the wines we sampled were unbottled, still young. But we sampled some bottled wine and overall it is a great effort and it shows and induces you to enjoy! We couldn’t be more anxious to be back yet again.

Below is what we had to sample:

 

    • Westcave Cellars Winery,
      Texas Hill Country, Viognier, 2010

      This medium-full body viognier is vinified
      off-dry. It is bright straw green color, and it has adequate aroma
      characteristics of citrus and tropical fruit and more complex aromas of candied
      peach and crystallized ginger that finishes with a hint of vanilla. It has
      smooth crisp acidity with a pleasant very long finish.

 

    • Westcave Cellars
      Winery, Texas High Plains, Viognier, 2010

      • Medium-full body and medium-dry Viogner. Clear
      medium straw color. It has powerful and complex aromas of white peach, lychee
      fruit, citrus, pear and apple, floral notes, herbal tones, and grassy accents.
      It has supple and lively acidity, and it fills the mouth with flavors of green
      apple, grapefruit, lemon and lime. Pleasant long finish.

    • Westcave Cellars
      Winery, Texas High Plains, Muscat Blanc, 2010

    Grown in the Texas High Plains, this white
    Muscat is clear straw to yellow canary hue. Simple aromas of ripe peach,
    honeysuckle and pineapple, and more developed aromas of lily, kiwi and wet
    stone. A pleasant quality of white peach, pear and apple flavors. Medium –dry
    and velvety to the tongue, medium-full body with a lively smooth acidity and a pleasant
    long finish.

    • Westcave Cellars
      Winery, Texas High Plains, Cabernet Sauvignon, 2010

     

The Cabernet grown in the Panhandle is clear and
it has a dark cherry to garnet color. Aromas of red chili pepper, red apple,
blackberry dominated and it showcased graceful accents of cedar and wet stone.
Flavors of dark cherry, mature red apple, and tamarind with a lingering spicy
finish. Rounded full body with rich tannins and a pleasant long finish.

    • Westcave Cellars
      Winery, Texas Hill Country, Estate Cuvée, Cabernet Sauvignon, 2010

     

A proprietor’s select blend of Cabernet grown on
the Estate. A clear, medium garnet to brick red hue. It has aromas of red
berries, dark plum, and clove with a hint of toasted coffee. Fills the tongue
with flavors of dark cherry, raspberry and spice. Supple full body with soft
tannins and a pleasant long finish.

    • Westcave Cellars
      Winery, Texas High Plains, Merlot Noir, 2010

     

This High Plains Merlot has a dark ruby to
cherry color. Aromas of black berries, dark cherry and spice. Flavors of dark
cherry, plum, and earthy accents of cedar. Rounded and supple full body, with
rich soft tannins and a pleasant very long finish.

    • Westcave Cellars
      Winery, Texas Hill Country, Estate Tannat, 2010

     

This estate grown Tannat is clear, with a dark
opaque purple to red violet colors. Releases aromas of plum and black currant,
and dark cherry. It brings flavors of black cherry, blueberry, dark plum and a
nice anise or licorice finish. Smooth full body with balanced tannins and a
pleasant very long finish.

    • Westcave Cellars
      Winery, Texas High Plains, Blanc de Merlot Noir, 2010

     

A clear orange-red rosé made with Merlot from
the Panhandle of Texas. It has a nose showcasing aromas of rose petals,
strawberry, cranberry and a lemon zest. Flavors of raspberry, cherry, ripe
strawberry, apricot and orange zest fill the mouth. It is finished medium-sweet
balanced with a smooth yet lively acidity in this medium-full body wine with a
pleasant long finish.

    • Westcave Cellars
      Winery, Texas, Blanc de Zinfandel, 2010

     

This Zinfandel grown in Eastern Texas has a
bright light-medium salmon color. Cranberry on the nose, and noticeable aromas
of white rose blossom with hints of mountain rain and alpine springs.
Showcasing flavors of cranberry, cherry, raspberry and a clove finish. This
medium-full body Zin is balanced with velvety sweetness and a very pleasant
soft long finish.

 

    • Westcave Cellars
      Winery, Texas, Cabernet Sauvignon, “Sweet Red Wine” 2010

     

This proprietary blend of Cabernet and Muscat
has a medium cherry color. Pleasant aromas of watermelon and tamarind on the
nose. Brings flavors of cherry and watermelon. A smoothly balanced sweet wine
with a medium body and a straightforward medium finish.

 

 

 

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Zinfandel Grand Tasting – ZAP!

09 Mar

On Sunday, March 6th, 2011 in Austin, Texas – At AT&T Executive Education and Conference Center – Presented by The Wine & Food Foundation of Texas and The Zinfandel Advocates & Producers.

 

A most grand tasting involving the wineries and producers of the Greater Bay Area, Central Coast, Central Valley, Napa, Sierra Foothills, and Sonoma.

It involved local Austin Chef paticipants as prevalent as Executive Chef Erick Nixon and Chef Shane Stark. Many local wine professionals and sommeliers attended the event, such were Sommelier Christie Lynn Radcliff; Jane Nickles, writer of WineSpeak 101; Chef Sommelier Brian Hay; and Wine Educator Shields Hood amongst many others and myself. I must thank Jennifer Westfall, Event Director, for the precious function, and for a welcoming invitation.

The wineries and winemakers brought over 60 different wines to sample, and I can say that I tasted over 90% of the offerings. Many light, many bright, many great and grand wines – but surely I can pick my favorites for the night.

 

To start up, Opolo Vineyards, they presented three offerings, including;

  • Mountain Zin, Paso Robles, 2008

  •  Summit Creek, Paso Robles, 2008

  • Late Harvest, Paso Robles,2008.

They were all artfuly crafted, all packed with great flavors, and extraordinary aromas. Cheers!

 

Other favorites and classics for me to taste at this event were – Gnarly Head Cellars; Brazin’ Cellars; Ravenswood Winery; Bogle Vineyards; Atezin Wines. And some new finds worth trying were – Tres Sabores; Wine Guerilla; XYZin Wines; Twisted Wines; Four Vines Winery.

Ofcourse, an evening to rember! And I can only wait patiently for the next Wine & Fooud Foundation event!  And cheers to every behind the curtain!

 

 

To Learn More:

http://www.winefoodfoundation.org/become

http://www.zinfandel.org/default.asp?n1=3&n2=7&member=

http://www.internationalwineguild.com/becoming-a-guild-member

https://m360.americanwinesociety.org/frontend/portal/SignupOptions.aspx

http://gustotastings.com/

 

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Tequila Dinner @ Cantina Laredo ATX

06 Sep

This time was as memorable as the last two!

Meal consisted of

  1. Ceviche Tostadas; shrimp and fish on a citrus marinade with avocado. Served with a Pink Lemonade Cocktail.

  2. Cranberry Salad; apple slices and crumbly cheese. Served with a Silver Pinapple Martini.

  3. Grilled Beef Tenderloin; spicy roasted potatoes, crunchy green beans and sauteed mushrooms. Paired with a Reposado Diamond Mandarin Margarita.

  4. Pastel de Mango Tres Leches with a mango sauce.

Overall we had 100% Agave Azul Tequila Blanco, Reposado and A~ejo, as well as Gran Centenario ”Blush” and A~ejo – and the star of the night was Maestro Dobel; a blend artfully aged in Hungarian Oak casks.

It certianly was one of the best dinners yet! Looking forward to the next one -

Thanks Travis, Al and AB for having me!

 

Salud! Y felices Fiestas Patrias!

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Tequila Dinner / Austin TX Cantina Laredo

04 Jun

Another lovely evening in the company of friends, and surrounded by amazing food and good drinks; thank you again Brittashton for the invitation. Also thank you Ivan C, Toncia C, and Victor M for joining and being there!

Our first course was a spicy shrimp wrapped in bacon with a light salad. It was paired with a mango-cilantro ‘rita!

Second course was a refreshing mango salad, with cheese, pine nuts and grapes, quite delish, it was paired with a pineapple paloma cocktail.

My entrée was a super spicy snapper, quite hot and tasty, served with calabazita and potatoes, and a light jicama salad. The food was paired with a raspberry chipotle cocktail.

Lastly,  a fresh berry and Chantilly margarita, paired with an astonishing blackberry cocktail.

Overall, we tasted Tres Generaciones, Blanco,  Reposado and Añejo.

I certainly look forward to the next one! Salud!!

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The AWF becomes AWMF

02 May

Every year since 2007, the Austin Wine Festival was established and since then it has brought together wineries from the Texas Hill Country and beyond for three days of Wine, Music, and Food. There has been a good array of musicians playing their toys onstage and aweing the audience, and some fine Texan products have appeared under the sun (dust and rain) on their booth to all the boot wearing attendees.

This year, the plans have their wheels oiled and everything seems to be moving as it should, however, this year [2010] the Austin Wine Festival becomes the Austin Wine and Music Festival, and will be held Memorial Day Weekend. You can catch more information and pose questions on the group under same name on Facebook. Also, they have a new website underway: www.austinwineandmusicfestival.com so stayed tuned for new details!

Austin Wine & Music Festival

CHEERS! WE”LL SEE Y’ALL AT THE FESTIVAL!

 

Y FELIZ CINCO DE MAYO!!

SALUD!!

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Cazadores @ Cantina Laredo, Austin

11 Mar

So – I obviously cannot discriminate another of the finest drinks in the whole world…TEQUILA!

This was certainly a most interesting evening. Thank you Brittashton for the opportunity

Tables set, black linen napkins, white tablecloth, and snifters. Table set with crunchy chips and two types of salsa. Bliss. Overall we tasted 6 Tequilas; Blanco, Reposado and A~ejo of the house of Cazadores and of Corzo. Both made with 100%  Agave Azul in Jalisco, Mexico. We also experienced a couple of mixed drinks, including the favorite of the night, Cazadores Blanco Cucumber Agave Cocktail, and also Corzo Silver Modern Margarita (quite citrus infused) we also had a Corzo Reposado Roseberry Rita (wondeful combination of raspberry and rosemary) a Cazadores Reposadoo Cooler with Mango puree, and lastly a Cazadores A~ejo Cafe Mocha Cocktail served warm.

The four course menu I had consisted of:

  1. Salmon Tapas; Crunchy mini tostada topped with salmon, marinated and grilled tomato, peppers and jicama.

  2. Asparragus Soup; very creamy and with hints of roasted red bell pepper.

  3. Duet of stuffed Quail with Ancho Chile Sauce; Server atop a bed of sauteed green bean nest.

  4. Cranberry Apple Crepes a la Mode with nuts and caramel.

 

Also, thanks to Tania, Tequila Ambassador, for her wonderful presentation.

Salud!

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Wildflower Trail upon us…

26 Feb


presents
2010 Wine and Wildflower Trail


April 9-11 and 16-18

For more information visit:

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