Join DLynn Proctor at Knife as he introduces the wines of Fantesca Estate & Winery during a four-course pairing dinner on Thursday, November 7. The expertly prepared menu will complement the tasting notes of each wine perfectly so guests are taken down a delicious, exploratory journey of the palate.
The host of the evening, DLynn Proctor, was named ‘Best Sommelier in America’ by Wine and Spirits Magazine in 2008, and was bestowed the honor as one of Wine Enthusiast Magazine’sTop ’40 Under 40′ Tastemakers for 2014. DLynn is also one of the four featured subjects in the internationally acclaimed wine documentary ‘SOMM’, covering the three-year journey to becoming a coveted Master Sommelier. Continue reading
Dallas chef, Sharon Hage, will join Pappas Bros. Steakhouse on Friday, January 29th for one night only to create an inspired five-course wine dinner in collaboration with Pappas Bros. Steakhouse chef Johnson, entitled ““Pinot Around the World.”
Guests will be treated to a carefully paired menu with wines selected by Pappas Bros. Master sommelier, Barbara Werley – including a “Mystery Wine” presented during the second course. Continue reading
Have you ever wanted the chance to be a sommelier at a fine dining restaurant with a world-class wine cellar? Then III Forks in Dallas has created the perfect new offering. Each month, the renowned steakhouse will offer a Sommelier for a Day opportunity. The first Wednesday of each month from 5-7 p.m., guests can help select featured wines for the coming month. For $20 per person, guests will sample six wines selected by the Wine Director at III Forks and paired with hand-passed hors d’oeuvres created by Executive Chef Chris Vogeli. Continue reading
The Grape hosts a special Chef’s Come-As-You-Are featuring Russian River Valley’s Copain Wines on Thursday, March 26. Chef de cuisine Sarah Snow will feature an intimate 3-course bistro menu to complement selected wines. Special guest hosts are Andy Bartee of Copain Wines and Jenny Davis of Victory Wine Group. Continue reading
by Andrew Chalk
La Cantera Hill Country Resort is an absolutely spectacular sight in the southern Hill Country just north of San Antonio. The vast resort has a popular world-class golf course, private villas (casitas), six pools and a flagship restaurant Francesca’s at Sunset. As well as being close to the most rapidly improving culinary scene in the state, the resort is also part of it. Its extensive dining facilities make it one of the area’s largest customers for community-supported agriculture, Texas ranches and line-caught fish. And that commitment to Texas product does not stop at the edge of the plate. The resort also has one of the most extensive and carefully curated selections of Texas wines in the state.
While attending Culinaria this month, I took a look at the April release of the monthly-updated list and asked its creator, Steve Krueger, Resort Sommelier, about the Texas angle. Continue reading
by Andrew Chalk
If you work in the hospitality industry you serve humanity. You are bound to come across all types of people and accumulate some funny anecdotes over the years. I surveyed Dallas sommeliers about the soft underbelly of wine service.
Anthony Martinez at The Gaylord Texan handles thousands of wine orders a week. He still remembers the time that a table asked for straws and drank their wine from a straw. Another time, a guest tasted the wine straight from the bottle. Continue reading
by Andrew Chalk
Most diners are aware of the position of sommelier in a high-end restaurant. The waiter dedicated mainly to wine service, but also spirits, aperitifs, digestifs, cocktails, beer, coffee, tea, water and, sometimes, cigars. There isn’t a dedicated waiter for meat, or fish, so why wine?
It turns out that when wine is a very large part of a restaurant’s sales it becomes a full time job. Existing inventories must be maintained of a product that itself evolves as it gets older. A vintage wine that offered a diner a certain flavor profile this year may be unrecognizable just two years on. And yet, new supplies of that same wine vary, vintage by vintage, with the weather. Some wines, particularly European wines from temperate and continental climates, can differ out of all recognition from year to year. Thus, the sommelier has to stay on top of a product base that is forever shifting. Continue reading