Wine-sales booster conference slated for Four Seasons–Irving
Restaurant operators can learn how to increase wine sales in the second annual Texas Sommelier Conference, set for Aug. 27-28 at the Four Seasons Resort & Club in Irving. The conference incorporates educational classes and examinations to test oneÂ’s knowledge of the wine industry.
Those interested in exploring the possibilities can do so online at www.texsom.com/texsom.htm. The Web site contains a schedule of events, a menu of classes and examinations, a registration form, and background information on the eight Master Sommeliers who will be in charge. Event fees range from $25-$75.
More than 100 people attended last year’s inaugural conference, where seminars included practical and theoretical knowledge on topics ranging from classic wine regions to current industry trends. We were there — and we recommend the conference.
The event is a project of Texas Sommelier Association co-founders James Tidwell, of the Four Seasons–Irving; Drew Hendricks, of Pappas Bros. Steakhouse in Dallas; and Guy Stout, of Houston.
All aboard for Aspen
Food & Wine magazine rolls out the culinary red carpet June 16-18 for the 24th annual Food & Wine Classic in Aspen, Colo. Known as the ultimate destination for discovering new trends and hobnobbing with the most revered chefs, the event features more than 80 cooking demonstrations and wine seminars.
Headliners include Mario Batali, Daniel Boulud, Bobby Flay, Emeril Lagasse, Jacques Pepin and Wolfgang Puck. Add in a Grand Tastings extravaganza, showcasing over 300 top vintners, and the energy-charged town becomes the epicenter of the culinary universe.
Whether itÂ’s brushing up on the latest barbecue techniques from rib-master Steven Raichlen, engaging in a chat with charismatic Ming Tsai, learning how to cook Italian from Giada De Laurentiis, or uncorking wine wisdom from Andrea Immer Robinson, Danny Meyer, or Joshua Wesson, thereÂ’s unparalleled talent at every turn.
One can visit the Web site www.foodandwine.com/classic or call 877-900-9463 for registration and information.
Merlot, muffulettas and more
It’s always on Memorial Day weekend — a little late for planning in 2006 — but the wine enthusiast should put the New Orleans Wine & Food Experience on the radar for 2007. We are proud of this bunch — they have it together. It’s a five-day event that defines New Orleans hospitality.
The Royal Street Stroll combines antiques, wine, and New Orleans food tidbits, while the Grand Tastings event showcases an amazing number of wineries and restaurants. See for yourself at the Web site www.nowfe.com.
Australian wines
It’s a “must” to buy Jeremy Oliver’s Australian Wine Annual ($18.95 through www.amazon.com or www.wineenthusiast.com, or by phone from the Wine Appreciation Guild at 800-231-9463). The book wraps up some 10,000 wines and more than 280 wineries, along with a listing of the top wines released in 2005. The book lists the 16 wines that Oliver believes have become the contemporary benchmarks for their varieties, styles, and regions as well as the trends in Australian wines.
Wines we have enjoyed
Last summer, we searched out Optima Winery in Healdsburg, Calif., because we read that the establishment produced a great cab. Not far from the Healdsburg Plaza, winemaker Mike Duffy greeted us with surprise. Optima Wine Cellars is a tiny room where visitors must call for an appointment (the number is 707-431-8222). We hadn’t called, but were lucky — Duffy was there.
We like the Cabernet Sauvignon Alexander Valley 2001 a lot ($40). The combination of wet-dog and fresh-leather aromas made us want to sip. We found a balanced cab that peaks in the mouth, with a slightly tart red-raspberry taste and a medium body that is so juicy that it is like squeezing out a T-shirt when the spin cycle doesnÂ’t work.
But it’s the less expensive Optima Zinfandel Dry Creek Valley 2001 ($25) that turned us on. The nose draws you in, and the taste excites. There are big highlights — Times Square in the mouth. The briary taste is lively, with some jalapeño and a little chipotle.
Contact the Steveses at reniesteves@msn.com.
