by Andrew Chalk
After recently going into a Dallas wine store and finding a California wine displaying the Texas Department of Agriculture’s (TDA) legally protected ‘Go Texan’ mark on the front label I proposed that the TDA raise the standards for Go Texan wines to stipulate 75% of the grapes in the bottle come from Texas. I chose 75% because that is the minimum that the Federal (not state) rules require for a wine to use a designated place of origin. Continue reading
Filed under Andrew Chalk
by Andrew Chalk
Argentina has redefined the consumer perception of Malbec over the last decade. Sales have boomed as consumers discovered Malbec was fruit driven and red meat friendly. A leading winery in that movement has been Trapiche, based in the center of Argentine wine making, Mendoza.
The importer sent me a bottle of the 2011 Malbec ‘Oak Cask’, one of several Malbecs in the Trapiche product line. It spends nine month in a combination of French and American oak. The result of the vinification and ageing is a wine that is ruby in color and clear in clarity. The nose has notes of cedar, wood and coffee. The taste has a perceptible residual sweetness, strawberry fruit flavors and cinnamon.
Retail price: $10-$12
Filed under Andrew Chalk
by Steven Doyle
When Chef Kent Rathbun was on our radio program a few weeks ago he mentioned that there would be some Rathbun’s on Chopped very soon and to keep an eye out for that. We just received notice that not only was he on Chopped, but he appeared once again with his brother Kevin Rathbun. You probably remember when this family force was together on the Food Network last time. They kicked Bobby Flay’s butt on Iron Chef. Kent also told us some fun stories about that on our program as well. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Revolver Brewing Company is located in Granbury, Texas which is about thirty-five minutes southwest of Fort Worth. Made up of a team of three including Ron and Rhett Keisler, and Grant Wood, they have managed to place the brewery on the map and in many pubs and restaurants in North Texas quite possibly due to a single brew they call Blood and Honey. Launched a year ago this August, Blood and Honey is far and away Revolver’s biggest hit. Continue reading
Filed under beer, Steven Doyle
by Andrew Chalk
The ultra premium tequila brand Clase Azul recently celebrated 15 years of being in business. In planning the event, the creative and business management of the company went back to first principles. They stood for authenticity, supporting the traditional crafts of Mexico, and acting in a sustainable manner. For example, every bottle of Clase Azul is different, because it is hand made. Over 100 artisans in a single town mold, paint and decorate each bottle. Non toxic ceramic paints and hand made brushes are the tools and equipment, and each bottle takes a full two weeks to complete. The final article is a work of art and if you buy a bottle start your own collection. We use Pop Events for all sorts of functions. Continue reading
Filed under Andrew Chalk, Tequila
by Andrew Chalk
The tasting below comes Crave Recommended for one reason above all else: If you have an interest in scotch (or whisk(e)y generally) you have probably heard that the whiskies from Islay are very distinctive. They are often described as being smoky with notes of iodine, salt and peat. All of that is true and Sigel’s Wednesday tasting will be a master class in demonstrating it.
Laphroaig is one of the prime examples of the Islay scotch type, and the drink is being accompanied by an expert from the distillery who will be available to answer your questions. Worth stopping by for. Continue reading
Filed under Andrew Chalk
by Jennifer Thomas
That classic summer cocktail the Arnold Palmer is made from ice tea and lemonade, is simple and refreshing at the same time. Now you can nab one in frozen form for free at Twisted Root tomorrow (July 31, 2013) from 11am to 2pm at any of the nine area restaurants.
Filed under Jennifer Thomas
by Steven Doyle
The Fort Worth Pour House has the 3-year itch once again and will be closing for a remodel. This time they will up their game to a total of 50 taps (sounds exciting) along with some beautification. The menu will be getting a reset as well, so look for new items to cozy up next to the fresh slate of brews.
“Every three years I like to freshen up The Pour House and bring new energy to the space,” says owner Eric Tschetter. “With the décor changes and the massive addition to our taps, I know Pour House regulars and newbies to the bar will feel at home.”
During remodeling, The Garage is open from 11 a.m. to 2 a.m. daily. The full Pour House menu will be available in The Garage.
Filed under restaurant news, Steven Doyle
