Dallas Uncorked is unveiling a new section on wine, pairings, travel, recipes and flavors.
Please check back often for updated entries, and let us know topics you may be interested in learning about.
Heaven on Earth for a wine and relaxation lover: The Cavas Wine Lodge
Through a cracked window the morning streams in, filled with warmth and promise of another magnificent day in Mendoza. A whispering wind blows in caressing my face and prying my tranquil eyes
open. By most standards, I have slept in, as it is after 9am, but when in Mendoza bed time doesn’t come until 3 or 4am, so 9am is actually quite early. Looking forward to the events of the day coerce me up as I start
another glorious day in Mendoza. As I look out the cracked window I am once again reminded of why this place is so magical. More...
The Second Annual Masters of Food and Wine, South America
My plane sets down at 6am at the Dallas- Ft Worth airport. I look out the window to see drizzling rain and sleet. The captain comes on to say that the temperature outside is 36 degrees. Home already, I think…can’t I just go
back? Though I know this will not happen, I can not help but reflect on the memories of the fantastic two weeks I just spent in Argentina, traveling down to
Mendoza for the Second annual Masters of Food and Wine, South America festival. More...
Wine goes well with Cheese....
A good friend of mine says when asked how he likes a particular varietal, "it goes well with the cheese." It has become a joke between us, but he is actually correct; wine does go very well with cheese. The creamy
richness and pungent flavors of cheese matches deliciously with wine, cutting through the wine's acidity: cheese complements the fruity flavors found in wine. More...
From one wine lover to another:
It is hard to say when or where I was when I really got into wine. I didn’t open a bottle of Château Margaux or Cheval Blanc and exclaim this is it, I love
wine. I had to devote my time to learning about and promoting wine….though I have had many influences including my favorite,
Niebaum-Coppola Rubicon, preferably 1997.
More....
Malbec: the new, old red
A comment was made to me the other day that I found quite astounding; “are people really buying expensive Malbec these days?” This comment not only
surprised me, but shocked me.
Though Malbec is not the most widely known varietal produced, it is a varietal that when made well has great depth, distinction and character. And, it is different. You can go anywhere these days and find a Cabernet
Sauvignon….and often enough one will taste exactly like the other. Not that Cabs are bad, I love them, but they are so widely produced by so many wineries both all over the country, and all over the world. Everyone
tries to make a wine from Cabernet grapes, not everyone attempts Malbec. More....
Cozy Kitchen
Everyone in town is talking about it. The new eatery has gotten some fantastic reviews from our local media, and Saturday night I too experienced why everyone is raving about Kitchen 1924.
Kitchen 1924 was started by Dallas restaurant veteran, Shawn Horne, who brings his experience and knowledge from the kitchens of some of Dallas' finest establishments (including favorites that have come and gone:
Star Canyon & Aqua Knox, as well as Green Room, Abacus and Ferre) to Lakewood. More...
Wine is Bottled Poetry
Malbec was one of the original big red wine grapes of Bordeaux, though never as widely planted as some of the other grapes of the region like Cabernet Sauvignon or Merlot. Today, it is the premier grape of Argentina,
the fifth largest wine producing country in the world. And, Argentine wines are taking the U.S. by storm. In 1995 less than 250,000 cases were imported into the United States; last year the number hit over 3 million,
with the majority of it being Malbec. More...
The Perfect Pair
I get questions sometimes on why I like one wine verses another, or why one wine is better to be drunk with one food verses another. A lot of this has to
do with your own taste, your preferences and honestly the type of food you like to eat. This week I thought it might be fun to take some popular entrees that appear on menu after menu and outline some tasty pairing
ideas. More...
Wine Shops around town:
It seems that everyday I look up and there is a new wine shop or tasting room opening up. When I started Dallas Uncorked three years ago there weren’t any real places in Dallas just to go and sip, possibly buy,
but no place to really do both. Sure we are lucky to have some great liquor stores that also have wonderful wine selections, Pogo’s at Lovers and Inwood and Goody-Goody at Park & Greenville, and Oaklawn for instance
have very impressive wine selections with knowledgeable sales people to help guide you to your wine for the night, or the month. But there were not any places to go and buy a bottle at retail prices and then open and
sip in the establishment. Over the past few years this has changed. More...
When in Austin....
I had dinner at one of my favorite spots in Austin over the weekend. In Austin for work, and play, some friends and I ventured out to Vin Bistro. Located in Jefferson Square, at 38th and Kerbey Lane, the restaurant’s
neighborhood feel invites you in and welcomes you to a wining and dining experience. You are welcomed with a breezy patio, perfect for lounging on a cool Austin night, opening into a cozy dining room and relaxed bar. More...
Ideal Dinner Party
A few weeks ago I hosted a dinner party. I had just received the latest shipment from one of my Oregon wine clubs and I was anxious to try one of the Pinot Noirs. And, because I do love to throw a good party with lots
of different flavors and senses sampled, I meticulously planned my menu from appetizer to dessert. I knew I wanted to do something that would appeal to most of my guests, and since some are not beef eaters this led me
to chicken. Chicken often gets a bad wrap, but if done well it can be luxurious. More...
Perfect Dinner Party Chicken: Three Mushroom and Truffle Chicken
This is one of my favorite dishes, and sure to win the heart of anyone you are trying to impress. The rich earthiness of truffles, matched with a variety of mushrooms
and paired with an Oregon Pinot Noir will make your heart melt.
Ingredients:
4 boneless/skinless chicken breasts – pounded thin, but not transparent
2 cloves garlic
6-8 sprigs fresh thyme
More...
