Wine Life - Houston

One of my favorite places to eat on the east end of the Island is at Olympia the Grill at Pier 21.This local favorite serves up fresh seafood with a Greek twist and an array of wines. I typically opt for the Kouros Patras which is available by the bottle or glass. It is not only affordable, it tastes great with all the salad and seafood dishes!

As originally seen in the January 2015 issue (The Lost & Found Issue) of  Galveston Monthly  magazine.

As originally seen in the January 2015 issue of Galveston Monthly magazine.

I went with a group of six to enjoy the local fare with international flair menu that is offered at the Banyon Tree, an award-winning restaurant located on the beautiful Ritz-Carlton, Kapalua grounds. Robert was our server and he was fantastic. The Ritz-Carlton Champagne was a group favorite on this evening. We also enjoyed a bottle of Lassegue Bordeaux, as well, and I name-dropped about my dinner with the winemaker's charming wife , Monique and their array of wines. An enjoyable evening with friends overlooking the ocean. Highly Recommended!

I was in Austin last Monday for a Wines of Provence luncheon with a presentation by Craig Collins, MS, at Chef Andrew Curren’s and his West Sixth Street casual French restaurant, Arro. As a lover of Rosé, particularly the dry, mineral-laced style of this region, I was excited to attend. We discussed the region’s focus on Rosé including its long history of wine making and the making of this particular style of wine. About 88% of the region’s production is Rosé although they also make some rich reds and interesting whites.  In most other areas, Rosé is often made as an afterthought but here, every vineyard decision is based on making the best pink wine possible.  The wines are typically blends from red grapes like Grenache, Syrah, Cinsault and Mourvedre but may also include a few others. The hot dry climate helps keep pests and disease at bay so very little intervention is needed in the vineyard. They harvest at night to maintain the acidity. The wines are always dry; t...

I was pleased to attend the Ferrari-Trento sparkling wine lunch at Tony’s for wine trade and media with Ferrari President, Matteo Lunelli; it was undoubtedly the wine highlight of my month. In addition to the fabulous food that one can always expect from Houston’s favorite upscale Italian eatery, each course was also being paired with some of Italy’s most award-winning sparkling wine.  I learned many interesting things during the course of our meal. The history of the company began with the dream of one man, Giulio Ferrari.  He began his study of wine in the late 1800’s in Italy. He later moved to France to continue his studies and ended up traveling to Champagne to learn to make bottle- fermented sparkling wine. He would also study in Germany before bringing his knowledge and ideas back to Trentino at the end of the 19 th century. Well-traveled and well educated, he believed his home was ideal for making a bottle-fermented sparkling wine like he had seen in other part...

As originally seen in the  October 2014 edition of  Galveston Monthly   magazine. Follow the magazine on  facebook