Starting with wine at Chefs Under Fire

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.    

Étoile Brut, Domain Chandon

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.

What are you drinking?

Published by

Matt McGinnis

As a marketing strategist for Pen & Tell Us, Matt McGinnis provides marketing, branding and communications counsel to food and beverage as well as other clients globally. He is also an avid beverage enthusiast, chronicling his interests as a Food & Drink contributing writer for CultureMap, as the Food & Drink columnist for Austin Man Magazine, and as a blogger for What Are You Drinking?. He is passionate about the wine industry having previously worked at a winery in Oregon and in wine sales. He has served as Guest Host of Sommelier Cinema at the Alamo Drafthouse, and is a Certified Sommelier in the Court of Master Sommeliers. His writing has been recognized as a Top 10 Food Blog by the Austin Chronicle in 2013 and 2014, with a 2011 Texas Social Media Award from the Austin American-Statesman.

2 thoughts on “Starting with wine at Chefs Under Fire”

  1. Thanks for the post and picture Matt! That was a great event last night and I would encourage any wine and food fans out there to attend future events hosted by the Keeper Collection. For those interested in the Dolcetto, the producer is Elio Altare, who is a great producer of Nebbiolo based wines as well.

    Cheers,

    Bill Elsey

    1. I agree that this is a must-attend event for foodies. The Oct. 16 finals should be fantastic. Thanks for filling me in on the producer, Bill. Diane helped me out as well. I now have an excuse to try the Elio Altare Nebbiolo. Cheers!

Leave a Reply

Your email address will not be published. Required fields are marked *