Tag Archives: wine

Meet Winemaker Michael Martini

by Steven Doyle

Several weeks ago we had a chance to sit with Michael Martini of Louis M. Martini Winery.  Martini chatted about the history and processes of his craft, giving us an excellent insight into what a day might look like for this third generation winemaker.

We asked Martini several questions, and in return we sat back and enjoyed nearly an hour of fantastic wine conversation.  Here are a few questions we asked Martini:    Continue reading

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Three Interesting New Texas Wines

chalk1by Andrew Chalk

Texas is a rapidly improving but young wine region. Just about everything is an experiment. One of the outcomes is an ever-rotating supply of interesting wines. This week two wineries, both of whom use only Texas grapes, sent me some interesting examples of their recent work.

Wedding Oak Winery is located in the pecan capital of Texas, San Saba. The location, in the northern Hill Country, provides grapes for the Texas Sangiovese shown on the left, above. The nose on this wine is redolent of cherries, strawberries and black pepper.  In the mouth there is forward, ripe fruit of cherries balancing the medium plus acid levels. The firm tannins would make this wine a good match with your first attempt at cooking a Tuscan Bistecca alla Fiorentina, albeit from Texan grass-fed cattle.   Continue reading

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Andrew’s Wine Round-Up

wine4by Andrew Chalk

A round-up of noteworthy wines recently tasted. All were sent by vendors or their representatives.  Continue reading

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FSITO Wine Fools Costco

chalk1by Andrew Chalk

Take a look at the wine bottle above. Where does the wine come from? If you said “Texas” you and Costco (the largest wine retailer in the country) are in the same boat. Below is the shelf label which reproduces the text on the back of the bottle. If gushes “Selected from our finest lots. Careful maturation with French Oak brings deep flavors of dark fruit and cocoa”. Costco is usually meticulous with product descriptions, but was likely fooled by this patter in also labeling the wine’s origin as ‘Texas’.   Continue reading

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Sip And Savor For Plenty Of Flavor

by Steven Doyle

We checked out Sip and Savor, a beautifully quaint Victorian home from the 1890’s turned bistro with a huge emphasis on wine. The business is located in the furthest point of Coit Road in Plano and is owned and operated by John Weeks.

The restaurant has a full capacity of 70 people including outdoor dining, but can accommodate at least 100 people in a reception-style event. And Weeks has hosted plenty of events including baby and bridal showers, birthdays and other events.        Continue reading

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FSITO Wine Label Fools Master of Wine

chalk1by Andrew Chalk

Take a look at the label wine label above. Where does the wine come from? If you said “Texas” you and Master of Wine James Cluer are in the same boat. In an article on wine label design in San Antonio Magazine he criticized the label for causing “potential confusion created by emphasizing the wine’s Texas origins—with two mentions of it on the label — given that it is a French Colombard”. He was doubtless fooled partly by the cheerful “Texas Style” logo on the front label and the references to the Texas palate on the back. Yet the key to this wine’s undisclosed origins are in the smallest typeface on the label, on the bottom right on the back where the eye is least likely to read it: “For Sale In Texas Only” (FSITO) allows the origin of the grapes to be concealed.  Continue reading

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American Heart Meets The Chefs

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by Andrew Chalk

The American Heart Association revealed the chefs who will be preparing food at the 2015 Côtes du Coeur International Fine Wine Auction and Celebrity Chef Dinner at a Chef Announcement Party held at the Sub-Zero and Wolf showroom (possibly the most spectacular appliance showroom on the planet, by the way) in Dallas. Under the leadership of Chef Richard Chamberlain (Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market Grill) the sixteen participating chefs are each assigned a protein to which they apply their imagination and create a dish that is served to attendees at the gala.   Continue reading

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