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Posts Tagged ‘tasting’

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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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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Cowboys and Gauchos; Tejas Style

18 May

The Wine & Food Foundation of Texas shines yet again with this innovative first annual event, produced by Jennifer Grathwohl. This took place in Driftwood, Texas – May 16th, 2011.

GUSTO Tastings Group was a sponsor of the event, and it furnished Certified Sommeliers to take guests through a journey of the wines sampled, they were given small informative tours on the regions and grapes, and basic wine knowledge that made this feature a memorable learning experience for those who participated.

Participatiing in this event were several regional wineries, as well as producers from South America. The foods crafted for this particular occasion had a major ’Brazilian Churrascaria’ theme going on, aside from many local vendors that brought forth their best products. I sampled some wild boar burger, and antelope chilli.

The ambiance was set in a Hill Country pavillion, located near a creek and amongst vineyards. The people were all well taken care of with the wine choices, local brews, and the meat – nonetheless, it is worth mentioning the whole ambiance came together with the live music program. I missed most of the early event, but towards the end a lively group of Flamenco Gypsies took the stage and everyone was enthranced by their rythm and sincere passion for their craft. Ole’!

This is one event to remember, and I certianly look forward to the next one! I’ll have my badge and chaps ready.

Visit the Wine & Food Foundation of Texas Official Site to keep updated on events and membership benefits. Also visit www.gustotastings.com to learn more about GUSTO and your Ultimate Tasting Experience!

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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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Westcave Cellars Winery in the Texas Hill Country

11 Dec

Another Winery in the Texas Hill Country!

  

Winter -

On December 9th, 2010, I was luckily invited to assess young wine, out of fermentation tanks and barrels at a brand new winery in the Texas Hill Country – Westcave Cellars Winery, where the proprietors are carefully selecting vines to grow and wines to blend. The promise is spectacular, and experiencing this first hand, was such an honor. Viticulturist Margaret Fetty briefly explained their vineyard’s floor plan, and extension of the varietals planted, as well as some trailing and training techniques. Enologist Allan Fetty, invited me to the winery production room and the dimmed barrel cellar room. The evening seemed promising – but I certainly wasn’t expecting all that I got.

     

So, you get to spit on the ground, rinse your glass with a hose, and munch on oyster crackers sitting on a chair [the crackers that is] while two Schnauzers roam around you curiously….quite a formal setting - for a winery on the rise anyway, and the perfect bait for a wine sommelier indeed. To partake in such a tasting at Westcave Cellars with the Fetty’s was such a pleasure; a winery which is not yet open to the public, nor is their tasting room yet finished – but progressing the way that they are doing with the wine, they are sure to pack their tasting room in 2011.

 

   

While I was there for the first time, I got invited to taste unbottled ’raw’ wine, as Winemaker Allan Fetty said, and I tasted all that was available to taste, to better give an impression of the fruit of their labor. I’m already looking forward to my next visit to see what else is brewing – on the meantime, here’s a list of what I got to taste! – and just to remind – this is a small operation, very limited vintage bottling to begin with. Cheers!

 

Westcave Cellars Winery

  

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

This full body viognier was vinified dry and cellared in stainless steel. It was a clear pale green color, and it had a simple and adequate aroma characteristics of green apple and pear, citrus and tropical fruit. It had fresh and lively acidity with a long finish. 

 

  • Westcave Cellars Winery, Lost Draw Vineyard, Viognier, 2010

This viognier came from the High Plains of Texas, and it had not yet been filtered. It has spent a short time in a neutral French oak barrel. Visually a dense and opaque golden straw color. It had complex aromas of pineapple, guava, papaya and tropical fruit, coconut and vanilla accents. Medium to full body, fermented dry and a medium finish.

 

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

A brilliant pale straw Vermentino, it showcased powerful aromas of kiwi, melon, tropical fruits, citrus, with a bounty of floral and herbaceous characteristics like dill. Full body and dry with a long finish from lively tart acidity. Certainly one of the stars of the evening. Wiht a very limited production, it will prove to be a golden ticket. 

 

  • Westcave Cellars Winery, Texas Hill Country, Estate Muscat Blanc, 2010

This clear straw-colored white muscat had a powerful aroma of lychee fruit, white peach and mango, and some floral notes. The finish was framed by citrus peel and a buttered pastry. Rounded and Full Body, Dry with green, lively acidity with a long finish.

 

  • Westcave Cellars Winery, Lost Draw Vineyard, Muscat Blanc, 2010

Grown in the Texas High Plains, this white muscat was unfiltered and dense. It showcased a pale green to a green straw in hues. Simple aromas of citrus and tropical fruit. It was fermented dry and it was light to medium body with tart green acidity and a medium finish.

 

  • Westcave Cellars Winery, Hendricks Vineyard, Blanc de Merlot Noir, 2010

A clear cherry red rosé made with Merlot from North Texas. It had a powerful nose, showcasing aromas of cucumber, celery, fennel, rose petals and strawberry.  It was fermented dry, with a medium to full body, well rounded, and tart lively acidity. Medium to long finish.

 

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

This Zinfandel grown in Eastern Texas was clear and bright. It had a medium pink-salmon hue. Rose blossom aromas, and it showcased flavors of cranberry, lemon and a clove finish. Fermented dry, generous in alcohol, fresh acidity with a long finish.  It was a great aperitif.

 

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

This Sauvignon Rouge grown in the estate was barely aged 3 months in new, medium-toast, French Oak barrels. It was a clear, medium-light brick-red, garnet color. Powerful aromas of toast, coffee, dark plum and watermelon. Flavors of cranberry and dark cherry, with rich soft tannins, and a tart acidity with a long finish. Full body and dry.

 

  • Westcave Cellars Winery, Williams Family Vineyards, Cabernet Sauvignon, 2010

Cabernet grown in North Texas was clear and bright. It had a dark red violet color and a powerful nose. Aromas of tamarind, watermelon, red chilli peppers, and chamoy dominated. Flavors of blood orange, red grapefruit, chamoy and cherry with a lingering leathery finish. Full body with soft tannins and a medium finish.

 

  • Westcave Cellars Winery, Estate Cuvée, Cabernet Sauvignon, 2010

Blended 50% Estate grown Cabernet, with  50% Williams Family Vineyards.  A clear, medium garnet to cherry hues. It had an ordinary aroma of tamarind, dark berries, dark plum and cassis. Full body and tart green acidity, generous alcohol and a long finish.

 

  • Westcave Cellars Winery, Hendricks Vineyard, Merlot Noir, 2010

This was an unfiltered Merlot from North Texas, with only two months in French Oak. Has a dark red violet to ruby color. Complex aromas of cucumber, parsley and bell pepper. Flavors of cranberry, cassis, cherry, raspberry, plum, red apple, with accents of cedar and violets. Rounded full-body, with austere acidity and generous alcohol. Pleasant long finish.

 

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

Harvested from 2 year old vines, aged in 2 year old French oak barrels, this estate grown Tannat was clear, with a dark opaque purple color. First impression was ordinary, with a faint hint of bell pepper aroma. It brought flavors of black cherry, dark plum and a nice anise or licorice finish. Pleasant and tart acidity with a long finish.

  

 

Certainly this young wine will improve and develop once properly cellared and bottled. It’s worth mentioning that what I have herein listed and tasted, was so to speak just out of production, and will not by any way, mean that the wine that will be released will match the above descriptions. Westcave Cellars owners, the Fetty’s, still need to fine and finish the wine through élevage, and define final blending portions,cellaring techniques, chapitalization if any,  labeling statements, and final presentation in due time.

     

Margaret Fetty, Viticulturist

  

Allan Fetty, Enologist

  

 

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Texas Wine Month

08 Oct

Texas Wine Month Trail tickets available!BUY NOW   
 
 
2011 Calendar
2011 Season Passes will be available on our website in early November.  Get all five 2011 trails at a discounted rate, Riedel stemless wine glass and no more worrying about getting your trail tickets before they sell out!
Wine Lovers Trail
February 11-13 & 18-20

Wine &
Wildflower Trail
April 1-3 & 8-10   

Harvest Wine Trail
August 5-7 & 12-14   

Texas Wine
Month Trail
October 1-31   

Holiday Wine Trail
December 2-4, 9-11
& 16-18   

 
Member
 Wineries
Alamosa Wine CellarsBecker Vineyards   

Bending Branch
 Estate Vineyard   

Chisholm Trail Winery   

Comfort Cellars Winery   

Driftwood Estate Winery   

Dry Comal Creek Vineyards   

Duchman Family Winery   

Fall Creek Vineyards   

Flat Creek Estate   

Fredericksburg Winery   

Grape Creek Vineyards   

McReynold Winery   

Pedernales Cellars   

Perissos Vineyards & Winery   

Pillar Bluff Vineyards   

Rancho Ponte Vineyard   

Singing Water Vineyards   

Sister Creek Vineyards   

Solaro Estate   

Spicewood Vineyards   

Stone House Vineyard   

Texas Hills Vineyard   

Texas Legato Winery   

Torre di Pietra Vineyards   

William Chris Vineyards   

Woodrose Winery   
 
Contact Us
Find us on FacebookFollow us on Twitter
_______________   

Phone: 866.621.9463   

Email:
thcwtrail@gmail.com   

Website:
www.TexasWineTrail.com   
 

Fall is a beautiful time to visit the Texas Hill Country Wineries.  Harvest is over, the weather is cooler and the atmosphere is relaxing.

Texas Wine Month has begun! 

 

Early morning on October 1, the Texas Wine Month Trail tickets were completely sold out.  Due to the popularity of the trail, recent press
(#1 Hidden-Gem Wine Region and Top 10 Off-the-Path Wine Regions), and it is TEXAS WINE MONTH…we decided to release an additional 200 trail tickets! That’s right…now more people have the chance
to experience what the Hill Country Wineries have to offer all
month long.  Don’t miss out on these extra tickets though,
we won’t be releasing anymore!

 

_________________________

 

20th Anniversary Brochures are HERE!

The new brochure includes all 27 member wineries and new advertisers.  Be sure to keep a look out for them while on the trail.
_________________________

 

More National Recognition for
Texas Hill Country Wineries

The Texas Hill Country has received yet another national accolade as the #1 Hidden-Gem Wine Region by Away.com.  Three years ago the region was named the #2 fastest-growing wine destination in the nation (2nd only to Napa) by Orbitz.com.  As the Texas Hill Country AVA (American Viticultural Area) comes in to celebrating it’s 20th Anniversary in 2011, the move to a number 1 spot couldn’t be more fitting.  With 27 member wineries and growing every year, the Texas Hill Country Wineries offer an unparalleled wine experience with hundreds of award-winning wines.

For the full article please visit:  Hidden-Gem Wine Regions, Away.com

 

 

Fall Calendar Events

October 2

Winery U Food Pairing at Dry Comal Creek Vineyards
The Couple of the Century: Wine & Food Pairing: When it comes to matching food and wine, there’s only one rule – and no, it isn’t “White wine with fish, Red wine with steak.” It’s “drink and eat what you like.” Learn about the two fundamentals in the pairing of food and wine that will provide if not that proverbial “zing,” then at least a pleasant dining experience. Besides enduring our wonderful personalities and receiving a nifty Winery U! Diploma at the end of class, each participant will receive printed course materials, additional informational materials, and maybe even a surprise or two! ·Cost is $30.00 per person per class, or register for any four Winery U! classes for only $25.00 per person per class. To see all the class offerings visit www.drycomalcreek.com/winery-u-wine.html

 

Sunset Live Music & Wine Evening at
Driftwood Estate Winery
Join us for an amazing sunset, live music and Award Winning Wine! Select your favorite glass of Driftwood Wine and select a cozy place under the pavilion or large oak trees to watch the sun dip below the Texas Hill Country Skyline. Pack a picnic or snack on meat and cheese trays available in the Tasting Room. Karen Abrahams will be playing from 5:30 PM to 8:30 PM. Only wine purchased from Driftwood Estate Winery is allowed on our grounds. No beer or hard alcohol is allowed as well. We look forward to your visit.

 

Lavender Day at Becker Vineyards
Lavender Day at Becker Vineyards! Becker Vineyards is part of a lavender trail of farms in the Hill Country. A three-course luncheon featuring lavender in each course will be held in our Lavender Haus Reception Hall beginning at 11:30 a.m. Reservations: 830-644-2681 x 230. $65 per person, plus tax. Soylights, Imagine Lavender, Old Stone Market, and Botanical Art will be vendors.

 

October 3

 

Live Music at Solaro Estate
3:00pm-6:00pm

 

Stone House Harvest Dinner
We’ve just brought in the grapes! Come and celebrate with us with a harvest dinner! Three wonderful course paired with our wines: Appetizer, Spinach salad with pecan brittle, goats cheese and sherry vinaigrette; Exotic chicken baked with chorizo, sweet potato, smoked paprika, olives and pickled lemons: fregula with herbed roasted butternut squash and cherry tomatoes; and for dessert, individual apple tartlets with salted caramel and cream. Paired with Stone House Semillon/Sauvignon Blanc, Tempranillo and Chardonnay. Price: $58 per person inclusive. For reservations please call 512-264-2530 or email info@stonehousevineyard.com

 

October 8

 

Sip Into Sunset at Driftwood Estate Winery
Sip Into Sunset is our Friday night celebration for the end of the work week! Come and begin your weekend with Driftwood Estate Winery. Feel the work week melt away as the sun dips below the Texas Hill Country Skyline while you sip on your favorite glass of Driftwood Wine! Jeff Wood will be playing from 4 pm to 7 pm. Pack a picnic or snack on meat and cheese trays available in the Tasting Room. You can purchase wine by the glass or bottle. Only wine purchased from Driftwood Estate Winery is allowed on our grounds. No beer or hard alcohol are allowed. We look forward to celebrating the weekend with you!

 

October 9

 

Murder in the Cellar Dinner Theater at Flat Creek Estate
Murder in the Cellar October 9, 2010 6pm-8pm $60/Person Enjoy an entertaining evening of murder, mystery and suspense. You’re invited to dinner at The Bistro with our group of comedic murder mystery entertainers. Chef Sean Fulford will prepare a fabulous 3-course meal to compliment the show. Pricing includes entertainment, dinner, a glass of wine & prizes. Reserve Today! 512-267-6310

 

October 15

 

Sip Into Sunset at Driftwood Estate Winery
Sip Into Sunset is our Friday night celebration for the end of the work week! Come and begin your weekend with Driftwood Estate Winery. Feel the work week melt away as the sun dips below the Texas Hill Country Skyline while you sip on your favorite glass of Driftwood Wine! Chris Winkler will be playing from 5 to 7:30 pm. Pack a picnic or snack on meat and cheese trays available in the Tasting Room. You can purchase wine by the glass or bottle. Only wine purchased from Driftwood Estate Winery is allowed on our grounds. No beer or hard alcohol are allowed. We look forward to celebrating the weekend with you!

 

Stone House Harvest Dinner
We’ve just brought in the grapes! Come and celebrate with us with a harvest dinner! Three wonderful course paired with our wines: Appetizer, Spinach salad with pecan brittle, goats cheese and sherry vinaigrette; Exotic chicken baked with chorizo, sweet potato, smoked paprika, olives and pickled lemons: fregula with herbed roasted butternut squash and cherry tomatoes; and for dessert, individual apple tartlets with salted caramel and cream. Paired with Stone House Semillon/Sauvignon Blanc, Tempranillo and Chardonnay. Price: $58 per person inclusive. For reservations please call 512-264-2530 or email info@stonehousevineyard.com

 

October 16

 

Wine Til Nine at Pedernales Cellars
Join us for Wine Til Nine on October 16, 2010 from 6 pm until 9 pm at Pedernales Cellars. Music will be played outside on our deck by the Billy Nash Band. Bring out your family and friends, have a glass of wine and listen to some great Texas Hill Country music all in one place-Pedernales Cellars! See you soon.

 

Dungeness Crab Pick at Dry Comal Creek Vineyards
Come enjoy Fresh Dungeness Crab flown in overnight from the icy waters of the Pacific Northwest, along with Sour Dough Bread, European Butter, and homemade Chocolate Truffles paired of course, with the Texas Style wines from Dry Comal Creek Vineyards. This meal is not for the faint hearted. You will be required to work at crushing and cracking the crustaceans. Your utensils will be mallets, crackers, picks and bibs, but your reward will be the delicately sweet meat of the Dungeness Crab. This is a casual feast full of whimsical fun. Saturday, October 16, 2010, 6:30 p.m. sharp go to: http://www.drycomalcreek.com/event-crab-pick.html for more details.

 

October 17

 

Live Music Overlooking the Vineyard at
Driftwood Estate Winery
Enjoy the amazing view of the vineyard from our Tasting Room while listening to music by Mike McGrew. The performance will run from 2 pm to 5 pm. Pack a picnic or snack on meat and cheese trays available in the Tasting Room. Select your favorite Driftwood Estate Winery wine and sit under the large oak trees or under the pavilion. Only wines purchased from Driftwood are allowed on our grounds and no beer or hard alcohol allowed. Children and dogs are welcome to join you. We look forward to your visit!

 

Stone House Harvest Dinner
We’ve just brought in the grapes! Come and celebrate with us with a harvest dinner! Three wonderful course paired with our wines: Appetizer, Spinach salad with pecan brittle, goats cheese and sherry vinaigrette; Exotic chicken baked with chorizo, sweet potato, smoked paprika, olives and pickled lemons: fregula with herbed roasted butternut squash and cherry tomatoes; and for dessert, individual apple tartlets with salted caramel and cream. Paired with Stone House Semillon/Sauvignon Blanc, Tempranillo and Chardonnay. Price: $58 per person inclusive. For reservations please call 512-264-2530 or email info@stonehousevineyard.com

 

October 22

 

Sip Into Sunset at Driftwood Estate Winery
Sip Into Sunset is our Friday night celebration for the end of the work week! Come and begin your weekend with Driftwood Estate Winery. Feel the work week melt away as the sun dips below the Texas Hill Country Skyline while you sip on your favorite glass of Driftwood Wine! Chris Winkler will be playing from 4:30 pm to 7 pm. Pack a picnic or snack on meat and cheese trays available in the Tasting Room. You can purchase wine by the glass or bottle. Only wine purchased from Driftwood Estate Winery is allowed on our grounds. No beer or hard alcohol are allowed. We look forward to celebrating the weekend with you!

 

October 23

 

Live Music Overlooking the Vineyard at
Driftwood Estate Winery
Enjoy the amazing view of the vineyard from our Tasting Room while listening to music by The Sundogs. The performance will run from 2 pm to 5 pm. Pack a picnic or snack on meat and cheese trays available in the Tasting Room. Select your favorite Driftwood Estate Winery wine and sit under the large oak trees or under the pavilion. Only wines purchased from Driftwood are allowed on our grounds and no beer or hard alcohol allowed. Children and dogs are welcome to join you. We look forward to your visit!

 

October 24

 

Live Music Overlooking the Vineyard at
Driftwood Estate Winery
Enjoy the amazing view of the vineyard from our Tasting Room while listening to music by Doug Anthony. The performance will run from 2 pm to 5 pm. Pack a picnic or snack on meat and cheese trays available in the Tasting Room. Select your favorite Driftwood Estate Winery wine and sit under the large oak trees or under the pavilion. Only wines purchased from Driftwood are allowed on our grounds and no beer or hard alcohol allowed. Children and dogs are welcome to join you. We look forward to your visit!

 

October 30

 

Groove In The Grapes at Dry Comal Creek Vineyards
Held once a month on Saturdays, 1 – 4 p.m., in our spacious pavilion under the Big Ass Fan, enjoy an afternoon as the best of local bands, singers and song writers perform for your listening pleasure and for dancing on tree-shaded tables. In addition, we will be hosting local ‘traveling’ food vendors to add that special foodie treat. The Wine: Each concert will feature wine specials and of course, Franklin’s Cheap Sangria….Admission Charge: Absolutely FREE…. Come enjoy an afternoon with friends and family. Disconnect from all your electronic devices and see what life is like among the vines, in the sunshine, with fabulous wine and food, and of course, absolute fun. Seating and Group Guidelines. Seating is first come, first serve. We welcome those who are planning to host a group and recommend if you have 8 or more, that you reserve seating. Contact the winery office at 830/885-4076. Go to http://www.drycomalcreek.com/groovininthegrapes.html for the lineup. We are off of Hwy 46 West 7 Miles outside loop 337. Just look for the big yellow winery sign.

 

Live Music Saturday at Pedernales Cellars
Join us from 2pm until 6 pm for live music on our deck by Lonnie Lett. Lonnie will get the crowd going and the audience might even get to participate. Make plans now to join us for one great show and some really great wine.

 

Live Music at Solaro Estate
3:00pm-6:00pm

 

October 31

 

Halloween at Pedernales Cellars
Dress in your Halloween costume and make plans to spend it with Pedernales Cellars. We will have live entertainment outside on our deck by Lonnie Lett from 12 pm until 4 pm.

 

November 6

 

Winery U German Wines at Dry Comal Creek Vineyards
It’s Not Your Father’s Liebfraumilch: In honor of Wurstfest, we’ll examine the history and growing regions of Germany, as well as take some surprising tasting adventures.  Hint: They’re not all sweet  Besides enduring our wonderful personalities and receiving a nifty Winery U! Diploma at the end of class, each participant will receive printed course materials, additional informational materials, and maybe even a surprise or two!  Cost is $30 per person per class, or register for any four Winery U! classes for only $25 per person per class.  To see all the class offerings visit www.drycomalcreek.com/winery-u-wine.html

 

Divas and Diamonds at Flat Creek Estate
Divas & Diamonds November 6, 2010 7pm-10pm $129.95/Person Join Flat Creek Estate for an elegant four-course dinner paired with Flat Creek Estate wines; benefiting “A World for Children”. Ladies are encouraged to wear black dresses to showcase the jewelry Benold’s Jewelers will loan them for the evening. Texas tuxedos are appropriate for the Gentlemen. Reservations Please Call 512-267-6310. For information on “A World for Children”, visit the website www.awfc.org.

 

November 13

 

Wine and Food Pairing with the Winemaker at
Chisholm Trail Winery
Get ready for your Holiday entertaining with a food and wine pairing with Chisholm Trail owner and winemaker Paula Williamson on Saturday, November 13th. There will be seatings at 1 pm and 4pm. Event includes a taste of 5 of our wines paired with a specially selected food, topped off with a private tour of the winemaking facilities. Cost is $25 per person, plus sales tax and a 15% gratuity and includes all wine tasting, food pairings, winery tour, and a complimentary logo glass. 10% discount for Stetson Wine Club members. Seating is limited and reservations are required, so don’t miss out! Call us at (830)990-2675 to reserve your spot now.

Enjoy the festivities, taste award-winning wines,
enjoy exclusive discounts and take home your favorites for a whole month!

www.TexasWineTrail.com

 
 
 

  

 
 
 
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To Tastevin or not to Tastevin?

07 Jul
The Pour

When the First Sip Is the Sommelier’s, Not Yours

By ERIC ASIMOV
Published: July 6, 2010

STEPHEN SILBERLING, a tax lawyer who considers himself a knowledgeable wine drinker, could not contain his astonishment as he told me of his recent experience in a New York restaurant. He had ordered a 2007 Chapoutier Côtes du Rhône Belleruche, a wine he and his date had enjoyed so much the previous week that they decided to drink it again. As they sipped their first glass, however, they both thought the wine tasted different, and they debated whether it was flawed.

Tony Cenicola/The New York Times

 

Listening to the conversation, the sommelier piped up.

“He said, ‘I’ve tasted the wine, it’s fine,’ ” Mr. Silberling recalled. “He tasted the wine? I was very surprised. I had never heard of that being done before.”

Few issues of wine etiquette seem to cause as much consternation as the increasingly common practice of a sommelier taking a small sip of wine, usually unbidden, to test for soundness. Diners often are surprised to learn that their bottle has in effect been shared with the restaurant, even if it’s just the smallest amount.

The practice, which is more common at high-end restaurants with ambitious wine lists, can make diners uncomfortable. Some believe the restaurant may be taking advantage of them by consuming wine that they have bought. Others feel demeaned, that their role of assessing the wine has been usurped.

“I know I’d rather be doing the tasting because I trust myself,” Mr. Silberling said.

It’s a touchy subject, particularly because, from the restaurant’s point of view, it’s all for the consumer’s benefit. Some restaurants believe that, since they are more familiar than most consumers with the wines they offer, they can save diners from accidentally accepting a bottle that is not up to standard. “I think it’s an important service,” said Daniel Johnnes, wine director for Daniel Boulud’s Dinex Group. “We want the sommelier to assure that the wine gets to the customer as it is intended.”

I have noticed this practice more often in the last decade, but in fact it was one of the original tasks of the sommelier.

“It goes back hundreds of years, when the role of sommeliers was to ensure that kings or royalty didn’t get poisoned,” said Evan Goldstein, a wine educator and former president of the American chapter of the Court of Master Sommeliers, an organization dedicated to raising the standards of beverage service. “My understanding is that the tastevin was put on a chain and put around the neck of the sommelier exactly for that purpose.”

Ah, the tastevin, the shallow silver cup that today largely evokes the image of the supercilious sommelier. In the United States, where most restaurants have tried to relax the formality of wine service, one rarely sees a tastevin. Le Bernardin in New York is one of the few that still employs it as a working tool.

“I want to ensure the wine I serve is in perfect condition,” said Aldo Sohm, Le Bernardin’s chef sommelier. “We use it. It’s not just for show.”

Allowing the sommelier a sniff or small taste of a wine is a sensible precaution for a restaurant to take, I think, both from its own point of view and from the customer’s. No good restaurant wants to serve flawed or bad wine, and tasting the wine first is a step toward preventing that.

Many people, even those who know something about wine, are not comfortable suggesting that a bottle is flawed. They might feel uncertain, or embarrassed, and would rather endure a bottle they are not enjoying than send it back. If a sommelier can prevent that, I think it’s worth the sip that’s sacrificed.

At RN74, a top wine-oriented restaurant in San Francisco, sommeliers check every bottle, said Christie Dufault, who is a sommelier there and a wine and beverage instructor at the Culinary Institute of America in Napa Valley. She is still haunted by a southern Rhône wine she once served a table without having tasted it. After they left, having consumed only half the bottle, she checked it and found it was badly corked.

“I’ve seen consumers become way more knowledgeable, but I recommended a wine that was completely foreign to these people,” she said. “They didn’t recognize that the wine was flawed. We don’t want that scenario to ever be repeated.”

Nonetheless, some consumers, even educated ones, are suspicious of the practice.

“I’ve never seen it, and I would say I’m happy I’ve never seen it,” said Joe Roberts, who blogs about wine at 1winedude.com. “I would imagine the first reaction would be, somebody’s trying to cop a taste of my expensive wine.”

Ms. Dufault realizes the practice may require sommeliers to step into delicate territory.

“We want customers to realize that good sommeliers are looking out for their best interests,” she said. “It’s our job to observe our guests. If I observe a guest who really knows wine, then maybe this service isn’t necessary.”

Fred Dexheimer, a master sommelier whose company, Juiceman Consulting, advises restaurants on wine service, believes sniffing and tasting before serving is a sound practice.

“I want the guest to have the best experience possible,” he said. “It’s like a chef making sure all the sauces are correct.”

But Mr. Dexheimer said he has seen the ritual abused by sommeliers who have poured themselves a little more wine than perhaps was necessary. He said sommeliers have to understand that some wines are more prone to problems than others, and therefore are more important to check. He mentioned unfiltered white wines, for example, or wines whose cork might have some visible mold on it. I might add to that list wines like white Burgundies, which are prone to oxidation problems that some consumers may not recognize.

Even if a sommelier has tasted a wine and found it sound, that does not ensure that a customer will like it. So what happens if a sommelier believes a wine has no problem, but the customer rejects it, as was the case with Mr. Silberling?

“The rule is, if the customer is not happy with the wine, take the wine back,” Mr. Johnnes said. “It doesn’t happen so frequently that we can’t do that.”

He suggests engaging in conversation with the customer. It may be that a wine needs to breathe a bit, or needs to be gently cooled. But if those options are not satisfactory, he said, just take the wine back.

Some bottles are obviously flawed, but others can be borderline cases. What is undetectable to some people, even to experts, is off-putting to others. Above all, he said, sommeliers should never argue with customers, even if they believe a bottle is sound.

Mr. Dexheimer remembers doing just that as a young sommelier. “I still have guilty nightmares about that 10 years later,” he said. “Take the rest of that bottle and educate your staff, or pour it by the glass. There are ways to recover from that, but if you make a guest unhappy, you’ll never get that guest back.”

One way of alleviating the mistrust that some customers may feel, he suggested, is simply to alert guests that you, the sommelier, are going to taste the wine to make sure it’s all right.

That would work for Mr. Roberts, the wine blogger. “It would almost go from something that seems malignant to something that’s viewed as good service,” he said.

Communication, Mr. Dexheimer said, is one more way to remove the pretension from wine.

“If you communicate everything you do to the guests, you help to create an atmosphere of trust,” he said. “If you don’t ask permission, you’re going to get in trouble.”

Article was taken from The New York Times (http://www.nytimes.com/2010/07/07/dining/07pour.html?pagewanted=1)

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Musical Soiree at Driftwood Vineyards

20 Jun

 

Tasting Room Open
Daily 10:00 ~ 6:00
(512) 858-9667

Logo on leather
 

Driftwood Estate Winery Presents: Classical Music Soiree Overlooking the Vineyard July 10th at 8 PM An evening of Music, Wine and a Stunning Sunset The newly formed Classical Musical Ensemble, The Central Texas Chamber Orchestra Conducted by Donald Miller, will be performing at Driftwood Estate Winery in their newly built Pavilion. The Orchestra will be playing Mozart Symphony Number Forty, String Serenade by Antonin Dvorak as well as other classical pieces. The Central Texas Chamber Orchestra is composed of eighteen local musicians with impressive resumes. The concert will begin at 8 PM and the Orchestra will perform for 1 hour and 45 minutes including an intermission. With your ticket, Driftwood Estate Winery is providing fine cheeses that pair well with wine. Wine may be purchased by the glass or bottle. Check In will begin at 7 PM. Ticket Price: $30 per person ~ Limited Seating All Ticket Sales are Final – purchase tickets on the website to follow.

For more information, visit DriftwoodVineyards.com

picnic area

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25th TXHC Food & Wine Fest!

04 Apr

Texas Hill Country Wine and Food Festival

More info:

http://www.texaswineandfood.org/

or look for them on Facebook!

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Uncork with the French!

26 Feb

As a Member of the Alliance Française d’Austin, I would like to extend this invitation to ye all. I hope you stop by and socialize with the peeps that gave the US of A the Statue of Liberty.

Please join us  Wednesday, March 3, for our monthly Apéritif featuring a selection of cheeses and hors d’oeuvres at UNCORKED. The gathering will provide an opportunity for members to socialize and enjoy French conversation, as well as celebrate the opening of the month of the Francophonie.A selection of cheeses and light appetizers will be provided.  Wines for purchase, selected by Uncorked owner Ron Wight, especially for the occasion.  Discounted price for AFA members.
Aquarelle Sign

L’Apéritif – Francophonie
March 3, 2010
6:00 P.M.

UNCORKED
900 East 7th Street, Austin, TX

 
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