Wine tagged posts

Premier Wine Auction!

Premier Wine Auction!
Event on 2018-04-21 18:30:00
The Côtes du Coeur event series is a premiere fundraising campaign hosted annually in Dallas, Texas to benefit the American Heart Association (AHA). Sponsored by the Dallas Division of the AHA, the event series leads up to an annual fine wine auction and celebrity chef dinner. This culminating black-tie gala event is the largest of its kind, making it the number one fundraising gala in the nation for the American Heart Association. Proceeds from Côtes du Coeur go directly to the AHA for cardiovascular research and heart health educational programs both locally and nationwide. During its 26-year history, Côtes du Coeur has attracted more than 23,000 attendees and has raised more than million.

Côtes du Coeur hosts approximately 1,200 business and wine industry leaders, community philanthropists, wine collectors and physicians. Led by renowned Dallas Chef Richard Chamberlain, a team of 18 acclaimed chefs invite the guests to enjoy selections from a boldly unique tasting menu accompanied by wine pairings created from the cellars of 32 elite wineries. Attendees experience multi-course fine dining designed to showcase specific wine varietals dish-by-dish. The quality of the food and wine is a key differentiator for Côtes du Coeur. The gala also features a live auction of one-of-a-kind experience-packages and a silent auction of more than 2,000 wines—the largest fine wine auction in the Southwest.

A key focus of the Côtes du Coeur season is the cultivation of quality networking during the planning sessions, pre-parties and gala. These events offer multiple opportunities for patrons to engage in deep and meaningful business and personal relationships with senior level executives from the Dallas area.

Event Cost: For sponsorship opportunities, please visit
Registration Requirements: For tickets and sponsorship opportunities, please visit

at Dallas Omni
555 South Lamar Street
Dallas, United States


Dallas Rotary Wine and Dine Festival

Dallas Rotary Wine and Dine Festival
Event on 2017-06-17 12:00:00
On June 17, 2017 we will hold our 5th Annual  Dallas Rotary Wine and Dine Festival at the Luzerne County Fairgrounds in Lehman, Pa. from noon until 6PM. Our event this year has been planned on Father's Day weekend.  Celebrate with us in all of the fun filled activities planned for the day[…]


at Luzerne County Fair
1010 Route 118
Dallas, United States


Wine Crawl Dallas – Private Wine Tour Via Luxury Transportation

Wine Crawl Dallas – Private Wine Tour Via Luxury Transportation
Event on 2017-10-21 15:00:00
Wine Crawl is private wine tour in select cities that includes trips to popular wine bars, wineries and restaurants. Join us as we kickoff Wine Crawl in Dallas on February 25th.  Tickets include transportation all tastings and prize drawings  (3 stops total)  Including Prize Drawing For A Trip For  Two To Las Vegas. More Details to Follow : 5 per person

at House of Blues – Dallas
2200 N Lamar St
Dallas, United States


The Wines of Sicily & Puglia @ The Wine House

The Wines of Sicily & Puglia @ The Wine House
Event on 2016-09-26 19:00:00
The Wines of Sicily and Puglia, The Fifth in a Series on Italy's Most Important Regions, Monday, September 26, 2016 7:00 to 9:00PM .00 – The Wine House is delighted to partner with Dalla Terra (Italian Winery Direct Importer) to present an educational series covering Italy’s most important[…]


at Wine House
2311 Cotner Avenue
Los Angeles, United States


Q&A: do you have recipe for longhorns red wine sauce for chopped steak?

Question by Darrell: do you have recipe for longhorns red wine sauce for chopped steak?

Best answer:

The red wine sauce that they use is called a Red Wine Bordelaise Sauce.It is very hard to make.
Here is a recipe on how to make it at home,and you can judge for yourself,on how hard it is to make?

Bordelaise Sauce

This classic French sauce is named for the great wine area of Bordeaux and is made with red wine, bone marrow, shallots, pepper and demi-glace. Culinary schools have been teaching their students to make classic sauces like this for years. Now you can prepare your own restaurant quality sauces at home in your own kitchen.

Bordelaise Sauce
serves 4


* 1/4 cup finely chopped shallots
* 1 oz. butter (1/4 stick)
* 4 oz. diced beef bone marrow *
* 1/4 Tsp. cracked black peppercorn
* 1 sprig fresh thyme
* 1/2 cup red wine (Use a good table wine)
* 1 cup Demi-Glace

Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add red wine and reduce for approx. 2-3 minutes (to an essence). Add thyme and peppercorns and reduce further for approx. 2-3 minutes (until almost no liquid remains).

Add Demi-Glace and simmer for approx. 5-6 minutes (until sauce begins to thicken).

In a separate pan, simmer diced bone marrow in water for 3-4 minutes. Drain water and add diced marrow to sauce and simmer for approx. 2 minutes. Serve over tournedo, beef tenderloin steaks, or rump steaks.

*If bone marrow is not available, you can substitute butter instead.
Sauce is excellent over most cuts of grilled or roast beef, especially whole roasted beef tenderloin.
Making Demi Glace at Home takes a tedious 25 plus hours including buying and roasting bones, simmering, watching, straining, and cleaning up.



Yield: 1 gallon

* 1 gallon Espagnole sauce, hot
* 1 gallon brown stock, hot
* 1 bouquet garni

In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.


* 1 gallon brown stock, hot
* 1 1/2 cups brown roux
* 1/4 cup bacon fat
* 2 cups chopped onions
* 1 cup chopped carrots
* 1 cup chopped celery
* Salt
* Freshly ground black pepper
* 1/2 cup tomato puree
* 1 bouquet garni

In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.

Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.

Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.
Yield: 1 gallon

* 8 pounds veal marrow bones sawed into 2-inch pieces
* 6 pounds beef marrow bones sawed into 2-inch pieces
* 16 ounces tomato paste
* 4 cups chopped onions
* 2 cups chopped carrot
* 2 cups chopped celery
* 4 cups dry red wine
* 1 bouquet garni
* Salt and pepper
* 16 quarts of water

Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.

In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.

Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt.

Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.
Yield: about 2 gallons

Read for yourself at this site.

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Are there any major food and wine festivals I can take my mother to for a Christmas present?

Question by ashlan m: Are there any major food and wine festivals I can take my mother to for a Christmas present?
My mom loves to cook and absolutely loves the Food Network and Top Chef. I had this great idea to take her to the Pebble Beach Food and Wine Festival in April, 2011 for a great Christmas present this year. Unfortunately, all the events and packages are sold out! I’m trying to find something similar to take her to. The budget and location aren’t an issue, I just want her to have a great Christmas present because she really deserves the best! ANY ideas are appreciated, thank you!

Best answer:

Answer by caps_auto_parts
Not that I know of, no.

Know better? Leave your own answer in the comments!


Under the Tent at the Naples Winter Wine Festival

Under the Tent at the Naples Winter Wine Festival

Under the Tent at the Naples Winter Wine Festival


A career in hospitality and marketing has taught me, if nothing else, the importance of value and listening to your customer. In my semi-retired role, I write about wine with a decided focus on value even though I constantly struggle with the term.


For the most part, that means I do my best to introduce my readers to wines of exceptional value for the money. Finding great bottles of wine under , my benchmark, is doable, but increasingly difficult, thanks in great part to an unfavorable exchange rate that has skyrocketed imported wine prices, escalating costs to American producers, and sadly, the pervasiveness of mediocre wine in this price category. One has to search deep and hard to find “exceptional” value wines. But what about wines in the premium to super-premium range, the to 0 price and beyond? Can value be found there? A growing number of readers have inquired asking whether certain higher priced wines represent good value?


Of course, they can. That’s not to say that I’ve never been disappointed drinking a bottle of wine that cost 0 or more. I have. (Fortunately, it was more often than not that someone else paid for it!) But the fact is that, for the most part, the higher the price, the more enjoyable the wine. Notice I have yet to use the word “better”. That’s a term that over the years has cost me more than my share of embarrassment in blind tastings, as the better wine was often not the most expensive wine. Is a drive to the wine store in a Jaguar better than in a  Ford? Not necessarily, they’ll both get you there; but it certainly is infinitely more enjoyable in the Jag! 


This leads me to share with you what guests, sommeliers, and the trade were saying about three of the hundreds of different wines that were being poured at this year’s Naples Winter Wine Festival. Vintners and collectors the world over showcase their flagship wines at this event. There were reds, whites, rose´s, bubbly’s, ports, grappa, high-alcohol wines, low-alcohol wines, big bottles, little bottles, bigger bottles, enormous bottles (12 liters!), wines from most of the continents, wines from nearly every wine producing country in the world, wines from numerous states, and wines from almost as many appellations as there were attendees – over 600! But it was three of these wineries that generated the most excitement.


Overseeing the wine service for this year’s festival events gave me a unique opportunity to hear what the customer said about this pageant of wines. Somewhat surprising was that none of the three that captured the attention and sophisticated palates of the crowd were the cult wines, or the super- super premium wines, costing hundreds of dollars. Although given the attention the favored wineries garnered, that could change very soon. 


All of the wines from this trio were reds, except for a single vineyard chardonnay, and all were from California. Revana Family Vineyards cabernet, the Mondavi’s newest venture, Continuum, and Figge Cellars three wines, a pinot noir, a syrah, and a chardonnay, were all in such demand that by the final event on Sunday, there was little of their wines left to pour. The one thing in common they all offered though, was tremendous quality – and value – for the price!


Revana, now in just their fourth vintage, makes only cabernet, but what a cabernet! And no wonder. When you start with a remarkable plot of land, employ Jim Barbour, one of Napa’s most respected vineyard managers, and then hire world renowned winemaker, Heidi Peterson-Barrett, to make your wines, good things are bound to happen. 


Dallas-based cardiologist, Dr. Madaiah Revana fulfilled a life-long dream when he purchased the land for his eponymous winery in 1997 and set out to craft world class cabernet from nine acres of vineyard. The wine is definitely enjoying increasing star status, but Dr. Revana has kept the price of his wine at a reasonable 0 a bottle. An absolute “value” when you consider the quality of the wine, the success it is enjoying, and the pedigree. 


There are only about 1800 cases of Revana being produced. Given the response at the festival and the mid to high 90’s scores by the critics for each of the first four vintages, one can only hope production increases.


A little further south in Napa, in Oakville, another cabernet is being produced that has California, and now Naples, all abuzz. No newcomer to winemaking or to producing world-class wines, the Mondavi family, now in it’s fifth generation, is according to Tim Mondavi, “starting over” with the family’s new venture, Continuum. 


 A corporate power struggle a few years back unfortunately led to the Mondavi’s losing control over their own winery in what amounted to a battle of quality over bottom-line focused Wall Street. Thankfully, Tim and the family remained true to their roots and are again producing the kind of quality wine that first put them, and Napa, on the world wine map decades ago. 


The inaugural  vintage (2005) of  Continuum, is from hand-picked grapes from the Marjorie’s Vineyard (named after Tim’s mother) and the famed To-Kalon site, which for decades, produced the Reserve cabs the Mondavi’s have been revered for. 


Tim, daughter Carissa, and Robert’s wife, Margit, came to the festival to preview this cabernet sauvignon-based wine (60%) and equal parts petite verdot and cabernet franc. Considering the reaction of the audience, the 1300 cases of Continuum, due to be released next month, will sell out immediately. 

Thankfully, Tim says plans are to grow the brand to 8000 cases.   \                                                                       





Peter Figge, introduced festival goers last year to his first wines, a pinot noir, a syrah, and a chardonnay, which at the time had just been bottled. He returned this year with those same fabulous wines, along with his 2006 vintage of the same varietals.  People jockeyed for position to get to his table where he dispensed his wines and his passion for producing those wines that, as Peter insists, “make themselves”.


That’s Peter being modest. Yes, Peter has a hands-off winemaking style, and although fairly young, the years he spent working as a vineyard manager, first at Girgich and Beringer in Napa, then at Estancia, is where he learned to “read the land”. He not only identifies what plot of the vineyard might produce fruit to meet his uncompromising standards, but has developed a keen sense as to which of the row of vines will ultimately provide the absolute perfect grapes for his hand-crafted wines. This feel for the land has put Peter in high demand with the area’s premier vineyard owners, and as a result he has gained access to the best grapes in Monterey County. 


Peter defines himself as a “minimalist, not a chemist”, and he says he makes his wines without consideration for aging, making wines in a style he enjoys, with great balance and acidity. Which means wines that go with food.  Judging by the demand at this year’s festival for Figge wines, this is good news for wine enthusiasts in Florida, since Peter has just allocated a third of his wines to our state.


Value has been defined as “the market or estimated worth” of something. The huge popularity and demand for the wines of these three vintners at the Naples Winter Wine Festival this year would indicate that yes, while value is indeed a relative term, customers do, and always will, seek out quality. These wines clearly demonstrate that they are all well worth their price!




Eat, drink and be merry!


Naples Wine News is another step in a three decade long journey in the world of wine for its founder, Bruce Nichols. First introduced to the hospitality industry as a teenager in a summer job, Bruce worked in restaurants and hotels through high school and college. In the 1980’s, in his position as Director of Restaurants for Sheraton Hotels, based in San Francisco, Bruce served as wine buyer, conducted wine education programs and hosted California winery owners and winemakers, and worked with syndicated wine writers, Leon Adams and Jerry Mead.

Over the next two decades, Bruce managed the corporate food service program for a global financial company while consulting on wine programs for independent restaurants and developing and conducting wine education classes.

Fast forward to late 2004, Bruce retired to beautiful Naples, Florida. In 2006, Naples Wine News was born and “A Nichols Worth of Wine”, was introduced to Naples and surrounding community wine enthusiasts through his internet-based, on-line publication

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If you pay for the entrance at Epcot during the food and wine festival, how free is the wine and food?

Question by blunderbussbee: If you pay for the entrance at Epcot during the food and wine festival, how free is the wine and food?
Basically my question is this. My husband and I want to go to Epcot for the food and wine festival. We both love wine and would love to taste all the samples of wine and food. I want to know if all this is free or do you have to pay for samples and wine tastings?

Best answer:

Answer by Lilli
You are going to pay for everything on top of the admission price. Each country has a “marketplace” where you can purchase sample-size servings of their dishes.

See here for this year’s prices –

Add your own answer in the comments!


Tuscany For The Best Food And Wine

by izqrdo

Tuscany For The Best Food And Wine

Tuscany is one of those places in the world, that once you have visited it, you are bitten by the ‘bug’ and somehow you always end up comparing future destinations to it, usually unfavourably.

Somehow there is nowhere else in the world it is possible to compare Tuscany to. The Italians themselves sometimes try it…Umbria and then Puglia were touted as the ‘new Tuscany’ but putting it simply, there is only one Tuscany. Cities like Florence, crammed with Renaissance art wherever you walk, cities and towns like San Gimignano and Siena, Arezzo and more all have so much beauty and art, its incomparable with anything except what Italy might be able to offer somewhere else.

One of the main attractions for Italy and Tuscany itself is the cuisine: home of the best food in the world. It is a safe argument when you think about how well replicated Italian food is globally. Italian food is not just pizza and pasta but an assortment of grilled meats, elegant desserts and stunning aperitifs. Pasta is of course an art form…not just spaghetti but gnocchi, ravioli, linguini, macaroni…more and more than can be listed here. Pizza – the choice of toppings is actually only limited by ones imagination. As regards wine to help wash it down, there is of course the famous aperitif ‘Prosecco’, a sparkling dry white wine which is very popular and significantly cheaper than champagne, although in many cases more palatable. The wines themselves vary from the Super Tuscans, Barolo and the like to the lighter and readily available Chianti wines, many of us are already familiar with. White whites – the Pinot Grigio from the Veneto area is well know, as is Soave and Orvieto (from the town / area of the same region).

When quizzed on live radio about what Italians regard as the most important ingredient in Italian cooking (following discussions on truffles, garlic, herbs and so on) the chef replied simply ‘its the passion’. Having eaten in Italy regularly, one knows when one has food with this special ingredient long before it arrives at your plate: simply watch the pride by which the food is delivered to your table by the waiter.

The food should not be judged just by the surrounds either. Many people remember the best food being served in a typical trattoria, family run in a small village, food cooked to ‘nonnas’ ancient recipes handed down between generations than from a corporate city centre restaurant by ‘trained’ chefs. What is almost certain, both in former and latter examples, the food will still be good!

In a country so dependent on tourism, in tricky waters at the moment, it is good to know that Italy has so much to offer, not just in cultural delights and architecture, but also in cuisine. One will be forever familiar with Italy on the tourist map for culture, cuisine and the friendliness of the people, but visitors will always ask themselves in which order they prefer those three things. The most important aspect about Italian cuisine and sights is that they do vary subtly from region to region, such is the pride of the individal, as much as the national pride at stake, the attempts to out do each other and be the best can only benefit the end consumer: the tourist.

Dan Thompson Quality Villas Ltd Tel : 0044 (0) 1442 870055

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How do you import and distribute French wine to Texas?

Question by FDM: How do you import and distribute French wine to Texas?
What licenses do you need to import and distribute French wine in Texas, and what are the steps to acquire them?

Best answer:

Answer by Jerry Personal
Answer courtesy of

The proper form to import alcohol into the US can be found on the TTB website found at

The local Texas regulation and permit applications can be found at

You will need BOTH types of permits for Texas. Also – VERY IMPORTANT and alcohol imported into the USA needs to have the lables PRE_APPROVED by TTB. The label that the goods come into the USA must match the pre-approved labels exactly. Make sure you do your research as making a mistake when importing alcohol can be quite costly.

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