by Steven Doyle
Karen Cakebread launched ZIATA—named for her beloved mother Mary Annunziata Webb—in 2008 with a widely revered Sauvignon Blanc and Pinot Noir. Today, the collection also includes the Mia Madre Red Blend, a moving tribute to Karen’s mom. Embarking on her own business venture gave Karen the opportunity to become immersed in every aspect of guiding a wine from vine to bottle to table. Depending on the day, that may mean vineyard sourcing and blending or package design and marketing strategy.
“Creating ZIATA gave me this outlet for all of my passions,” said Karen. “Choosing where we source our fruit, working closely with our growers and our winemaker, building strong connections with our customers—I love being able to put my personal touch on all of it.”
The driving force behind boutique Napa Valley label ZIATA, Karen Cakebread relishes every small step that brings a wine from vineyard to table. Dallas Chop House is hosting a special five-course dinner paired with her wines and with Karen as guest speaker.
This very special dinner will be held on Wednesday, April 4, 2018 from 6:30-8:30pm at Dallas Chop House located at 1717 Main Street (Main and St. Paul) in Downtown Dallas. Cost is $70pp and reservations are required.
Dallas Chop House Chef Triptow’s menu includes:
Mini Beef Wellington beef jus
Scallop Tartare celery juice, green apple, serrano, yucca chips
2016 Ziata Sauvignon Blanc
Pork Tenderloin brown butter, matcha mastic cream, stone fruit marmalade
2013 Ziata Pinot Noir
Marinated Char Grilled Flat Iron smoked potato mash, herbed chimichurri
2011 Ziata Cab Franc (winery exclusive)
Coffee Crusted Beef Striploin black cherry infused beet root, caramel froth
2012 Ziata Mia Madre Red Blend
Blueberry Soup yogurt charlotte