When we rolled out recommendations for summer sippers, we had such a great response (and frankly, fun writing it), we thought we'd make it a seasonal addition to the Houston Eater rotation. For that tiny window when crisp fall air rolls through the Bayou City, sommeliers and wine directors around the city offer up these suggestions for your imbibing pleasure.
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2011 La Cana Albarino, Rias Baixas, Spain
Pair this bright white with the Jumbo Lump Crab Salad with Melon Mint Sorbet and grilled Heart of Palm. “The scent of lemon grass, followed by a creamy texture with citrus and honeysuckle nicely compliments the jumbo lump crab salad,” says Director of Food and Beverage Peter Schreurs. “Its hints of tropical fruit on the other hand elevate the minty melon flavor of the sorbet.”
Goose Bay Sauvignon Blanc, South Island, New Zealand - 2013
Genesis Steakhouse offers one of the largest collections of Kosher wines in America. This wine delivers a citrus delight marked by exotic fruit flavors, carried by a crisp texture and elegant composition perfect for any refined palate. Pairs well with their teriyaki grilled chicken & sweet potato skewers.
2007 Boutari Kallisti Reserve
“This wine has an absolutely knee-buckling flavor profile,” says proprietor and sommelier Evan Turner, who’s excited to bring an aged white wine to the Houston scene. “It has glorious toasted walnut and hazelnut, and a honeyed texture.” You’ll want to try it with the roasted and grilled mixed squash salad.
2013 Darioush Estates Viognier
“Nobody knows spices more than Indians and Persians,” says Chef Kiran Verma, who notes that Darioush Estates has a heritage of the kings of ancient Persia. She’s recommending this as a pairing with the restaurant’s lobster bisque. “This wine has a very balanced, sophisticated palette, and has a buttery mouth feel which works well with our spices.”
Clendenen Family Vineyards
Nebbiolo 2008 ‘The Pip’ Santa Maria Valley CA
“The texture of this wine is lithe and silky and racy and vibrant and electric,” enthuses chef/owner Robert Del Grande, praising the Nebbiolo’s aroma of hibiscus and lavender and the seductive hints of cigar box, cocoa and coffee. “Pairing it with Rack of Lamb with Fig Mustard (an Italianesque dish) would be perfect, but the Branzino with Hertitage Ham & Dried Apples would play well as well.”
Les Vins de Vienne by Cuilleron, Gaillard & Villard, Viognier, Vin de France 2013
“This viognier has textbook anise, apricot and creamed pineapple notes, laced with a hint of fennel and backed by juicy acidity,” says Sebastien Laval, TABLE’s sommelier. He says it’s a match made in heaven for butternut squash, lobster bisques and many seafoods of the season with heavy sauces.
Gloria Ferrer Etesian Chardonnay
“This chardonnay shows a good balance of acidity with layers of honeydew melon and pink grapefruit,” says co-owner Piran Esfahani, who recommends pairing it with the restaurant’s Hamachi Tiradito. “The wine’s flavors mesh well with the tiradito’s sweet and spicy components, including passionfruit, shallots and chili oil.”
Last Judgement California Red
This TTR proprietary blend offers up big flavors that work well with the lamb shepherd’s pie, a home cooking concoction of red wine-glazed lamb with goat cheese and twice baked potatoes.
2011 La Cana Albarino, Rias Baixas, Spain
Pair this bright white with the Jumbo Lump Crab Salad with Melon Mint Sorbet and grilled Heart of Palm. “The scent of lemon grass, followed by a creamy texture with citrus and honeysuckle nicely compliments the jumbo lump crab salad,” says Director of Food and Beverage Peter Schreurs. “Its hints of tropical fruit on the other hand elevate the minty melon flavor of the sorbet.”
Goose Bay Sauvignon Blanc, South Island, New Zealand - 2013
Genesis Steakhouse offers one of the largest collections of Kosher wines in America. This wine delivers a citrus delight marked by exotic fruit flavors, carried by a crisp texture and elegant composition perfect for any refined palate. Pairs well with their teriyaki grilled chicken & sweet potato skewers.
2007 Boutari Kallisti Reserve
“This wine has an absolutely knee-buckling flavor profile,” says proprietor and sommelier Evan Turner, who’s excited to bring an aged white wine to the Houston scene. “It has glorious toasted walnut and hazelnut, and a honeyed texture.” You’ll want to try it with the roasted and grilled mixed squash salad.
2013 Darioush Estates Viognier
“Nobody knows spices more than Indians and Persians,” says Chef Kiran Verma, who notes that Darioush Estates has a heritage of the kings of ancient Persia. She’s recommending this as a pairing with the restaurant’s lobster bisque. “This wine has a very balanced, sophisticated palette, and has a buttery mouth feel which works well with our spices.”
Clendenen Family Vineyards
Nebbiolo 2008 ‘The Pip’ Santa Maria Valley CA
“The texture of this wine is lithe and silky and racy and vibrant and electric,” enthuses chef/owner Robert Del Grande, praising the Nebbiolo’s aroma of hibiscus and lavender and the seductive hints of cigar box, cocoa and coffee. “Pairing it with Rack of Lamb with Fig Mustard (an Italianesque dish) would be perfect, but the Branzino with Hertitage Ham & Dried Apples would play well as well.”
Les Vins de Vienne by Cuilleron, Gaillard & Villard, Viognier, Vin de France 2013
“This viognier has textbook anise, apricot and creamed pineapple notes, laced with a hint of fennel and backed by juicy acidity,” says Sebastien Laval, TABLE’s sommelier. He says it’s a match made in heaven for butternut squash, lobster bisques and many seafoods of the season with heavy sauces.
Gloria Ferrer Etesian Chardonnay
“This chardonnay shows a good balance of acidity with layers of honeydew melon and pink grapefruit,” says co-owner Piran Esfahani, who recommends pairing it with the restaurant’s Hamachi Tiradito. “The wine’s flavors mesh well with the tiradito’s sweet and spicy components, including passionfruit, shallots and chili oil.”
Last Judgement California Red
This TTR proprietary blend offers up big flavors that work well with the lamb shepherd’s pie, a home cooking concoction of red wine-glazed lamb with goat cheese and twice baked potatoes.
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