We haven't had a wine dinner for nearly nine months. Beer Dinners, a whiskey dinner, but somehow we neglected wine. So, now is the time to polish the wine glasses and set the table.
My friend, Suzanne Fain, owner of the restaurant A Moveable Feast in Houston is cousins with the owners of Fall Creek Vineyards. Suzanne told me about Fall Creek wines several years ago when we met through the Slow Food movement, but The Turtle had been working with vineyards closer to home and I hadn't had the chance until a few months ago at a fair in Marble Falls to taste Fall Creek wines - nice, very nice.
The Turtle's Chef, Curt Sassak has been preparing for a wine pairing contest sponsored by Edible Austin. During our research we read about the first-ever Texas Sommelier Tasting during which nearly a dozen sommeliers and wine experts blind tasted more than 100 Texas wines to select their favorites that best represent Texas and its terroir. The tasting took place in Austin on Jan. 17. This information definitely influenced our Texas wine picks for the competition and for the restaurant. Tex Soms, the guys and gals wearing dark suits and Master Sommelier pins on their lapels are the creme de la creme of wine "tasters." They go through years of training and testing to achieve thir status. So, this really caught our eye, not one but two of Fall Creek's bottlings appeared on the Texas Sommelier Tasting list of Top Texas wines. Friendship aside, this is the best reason ever to show case Fall Creek wines with our food.
Here is the menu:
Chef's selection of canapes with Fall Creek 09 Chardonnay
First Course
Goat cheese panna cotta with pine nut tapenade, basil and balsamic reduction with Fall Creek Savignon Blanc
Main Course
Pan seared beef tenderloin medallion on an osso bucco ravioli, red wine jus and braised mushrooms with fresh thyme with Fall Creek 2006 Meritus (not on their web site and one of the Texas 100)
Dessert
My friend, Suzanne Fain, owner of the restaurant A Moveable Feast in Houston is cousins with the owners of Fall Creek Vineyards. Suzanne told me about Fall Creek wines several years ago when we met through the Slow Food movement, but The Turtle had been working with vineyards closer to home and I hadn't had the chance until a few months ago at a fair in Marble Falls to taste Fall Creek wines - nice, very nice.
The Turtle's Chef, Curt Sassak has been preparing for a wine pairing contest sponsored by Edible Austin. During our research we read about the first-ever Texas Sommelier Tasting during which nearly a dozen sommeliers and wine experts blind tasted more than 100 Texas wines to select their favorites that best represent Texas and its terroir. The tasting took place in Austin on Jan. 17. This information definitely influenced our Texas wine picks for the competition and for the restaurant. Tex Soms, the guys and gals wearing dark suits and Master Sommelier pins on their lapels are the creme de la creme of wine "tasters." They go through years of training and testing to achieve thir status. So, this really caught our eye, not one but two of Fall Creek's bottlings appeared on the Texas Sommelier Tasting list of Top Texas wines. Friendship aside, this is the best reason ever to show case Fall Creek wines with our food.
Here is the menu:
Chef's selection of canapes with Fall Creek 09 Chardonnay
First Course
Goat cheese panna cotta with pine nut tapenade, basil and balsamic reduction with Fall Creek Savignon Blanc
Main Course
Pan seared beef tenderloin medallion on an osso bucco ravioli, red wine jus and braised mushrooms with fresh thyme with Fall Creek 2006 Meritus (not on their web site and one of the Texas 100)
Dessert
Muscat (Fall Creek Muscat Canelli) poached pear with pecan baklava and caramel gelato.
$45.00 per person including 3 glasses of wine, excluding tax and tip. Please make reservations by calling 325-646-8200 or on line at http://www.theturtlerestaurant.com/ for March 10, 2011, 6pm - 8:00 pm.