If you are looking to get a jump on some early holiday shopping, find some great wine for Thanksgiving or just enjoy an night out with friends enjoying great wine and spirits, there are plenty of opportunities to taste around town in the next few weeks. Here are a few that promise to be great.
Thursday, November 17th at 6:30 Vino 100 partners with Bottled Poetry Imports to present a tasting of stellar Argentine Malbec and Malbec blends paired with beef roasted all day on a spit, along with other tasty offerings like beef empanadas, by Chef Andrew Ormbsy of Andrew Ormsby Catering, D Magazine’s Best Caterer 2011.
Wines will include:
· Caluna 2009 (a blend of 48% Malbec, 42% Cabernet Sauvignon and 10% Merlot)
· Amauta I 2009 (a blend of 60% Malbec, 30% Cabernet Sauvignon, and 10% Syrah)
· Finca Gabrielli Malbec 2010 (100% Malbec)
· Huarpe 2008 Seleccíon de Bodega ( a blend of 80% Malbec and 20% Cabernet Sauvignon)
· Bressia Monteagrelo Malbec 2008 (100% Malbec)
· Las Nencias Malbec Reserva 2009 (100% Malbec)
Reservations required – 214-969-9463
If you want to get a jump on holiday shopping, or just want to stock your own bar, Sigel’s on Greenville will hold their Liqueur Extravaganza on Wednesday, November 16th starting at 5pm. Over 60 “festive” liqueurs will be available for tasting, your free passport will entitle you to taste 12. Liqueurs include everything from the recently released Cinnamon Spice Kahlua, to St. Germain, to Patron XO Cafe, to Frangelico, to Drambouie 15. RSVP here.
Tomorrow night, Tuesday November 15, one of my favorite wineries will be featured at Bailey’s Prime Plus, Shops at Park Lane, for a hearty fall dinner. Arista Winery in Sonoma County, CA will be featured, with winemaker and Texas native Mark McWilliams. Arista is one of the most beautiful wineries I have ever visited, set in the hills of Russian River with a serene Japanesse garden welcoming visitors to sit and enjoy a glass of their beautiful Pinot Gris, Pinot Noir or Zinfandel. The menu will feature Crispy Sweetbreads, Balsamic Chestnut Glazed Pheasant and Roasted Texas Antelope paired with Arista wines.
Reservations required – 214-750-8100.
Friday, November 18th legendary Chef and Restaurateur Wolfgang Puck will be in town, cooking a five course meal at his Five Sixty Restaurant at Reunion Tower with Executive Chef Patton Robertson. Reservations required -214.741.5560. The menu includes:
Amuse Bouche of Lobster & Shrimp Springroll with Ginger Black Bean Sauce;
a first course choice of Hot & Sour Sweet Pumpkin Soup or Crystal Chive Dumpling with Alaskan King Crab, Gulf Shrimp and Kurobuta Pork;
a second course of Whole Sea Bass Baked in “Fragrant” Salt Crust;
a third course of Roasted “Peking Style” Duck Breast with Bao Buns; and a fourth course of Duo of “Szechwan Style” Kobe Beef. The experience finishes with Chef Isla Vargas’ delectable Marjolasian with Coffee Chocolate Gelato.
Sunday, November 20th Parigi will host the wine release party for Oak Cliff Cellars, the winery based in Oak Cliff and owned by Dallas resident Jim Richardson, creating flavorful, varietally correct wines from grapes sourced throughout California in Napa Valley. This is the first year Richardson has dabbled into some new Rhone varietals, which will be a part of the dinner, including Mourvedre and Grenache. Call for reservations – 214-521-0295. Menu includes:
WELCOMING RECEPTION
Passed Hors d’Oeuvres: Lobster BLT Assorted Deviled Eggs
Oak Cliff Cellars 2009 Sonoma ChardonnayFIRST COURSE
Crab 2 Ways… …Gulf Coast Crabcake with Tomatillo Salsa… Crab Salad with Tarragon Rémoulade over Shaved Fennel-Green Apple Slaw Oak Cliff Cellars 2010 Lake County Sauvignon BlancSECOND COURSE
Cream of Mushroom Soup with the Neal’s Farm Perfect Egg…Black Cherry-Balsamic Drizzle
Oak Cliff Cellars 2010 Wild Diamond MourvedreTHIRD COURSE
Grilled Quail with Grenache-Peppercorn Glaze…Red Quinoa Pilaf
Oak Cliff Cellars 2010 Wild Diamond GrenacheFOURTH COURSE
Pork and Beans…Burgundy Pastures Crispy Pork Belly…All Day Green Beans
Oak Cliff Cellars 2009 Firebrick ZinfandelDESSERT
Molten Chocolate Cake with Blueberry Coulis
Oak Cliff Cellars 2009 Lovers Lane Petite Sirah
Stephan Pyles will host two incredible farm to table events helping teach guests either how to cook with seasonal produce on their own, or just enjoy it when it is done to perfection for them. Saturday November 26th Chefs Stephan Pyles and Joel Harrington will host a cooking class, featuring Arizona farmer, Richard Starkey, using heirloom products and teaching farm to table techniques; Monday, November 28 the chefs will create a four course, locally sourced ingredient driven meal with wine pairings. Reservations required for both – 214-999-1229, ext. 102.
