The Austin/San Antonio regional semi-final of Chefs Under Fire was held tonight in Austin. The final battle of the chefs will be held on October 16 at the AT&T Executive Center. What am I doing blogging about a foodie event? It opened with a VIP reception hosted by Bill Elsey, who was recently crowned Best Sommelier in Texas at TexSom. How could I miss that?
Bill is no stranger to food and wine events. Not only does he host them at work as the director of sales at Duchman Family Winery, but he also attends them as a fan. He and Diane Dixon, co-founder of Keeper Collection, the organizers of Chefs Under Fire and Somms Under Fire, met through a wine tasting group hosted by the Wine and Food Foundation of Texas. They hit it off and he was officially invited to host the pre-event VIP tasting after he won Sommelier of the Year at TexSom.
Here is what Bill poured tonight.
This easy going sparkler is aged sur lees (on the yeast) for five years giving it a nice mellow, nutty flavor.
|Look||Slight straw with steady stream of bubbles|
|Smell||It has a delightful scent of French bread and green apples.|
|Taste||A great way to start an evening with fresh, vibrant flavors of toast, green apple, nutmeg and hint of citrusy, zippy effervescence. Crisp, light and delightfully ready to wakeup taste buds for a night of fine food.|
2009 Château de Sancerre
Fairies delivered this delightful gem from the Loire Valley with pixie dust and dreams. Have you ever met a fairy? No? That’s because they’re understated, and not all up in yo grill. The same way this Sauvignon Blanc is compared to its New Zealand or California cousins.
|Look||Late morning sunshine, bight and pale yellow shimmer in the glass.|
|Smell||A nose full of kiwi, lemon, daffodil and limestone greet you and beg you to take a sip.|
|Taste||Vivacious citrus sunshine slides across a slate slab with nice acidity and pep to greet the palate with a sassiness balanced with subtlety. Fruit, balanced with acidity and minerality. Pert, crisp and ready to go.|
2009 Dolcetto d’ Alba
(OK, I didn’t get the producer. Shame on me. Sorry, but I got caught up in the festivities)
|Look||Royal amethyst purple shimmering and inviting.|
|Smell||This puppy has a distinctive nose of cranberry rolled in soy and balsamic vinegar. Fruity and tart.|
|Taste||Light and chipper cherry pit with pecan and vanilla.|
No matter whether you are preparing award winning food, or if you are simply preparing a quick dinner, these three food friendly wines will hit the spot.
Chefs Under Fire pitted excellent, up and coming chefs in a competition to see who can make the most excellent dish from a list of ingredients disclosed at the start of the competition. I’m so glad I wasn’t put in that place. I just stop by and enjoyed the wine. Thanks Keeper Collection for another amazing event.