Grape Ex­pec­ta­tions

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It’s no se­cret that Texas’ fine wine scene is on the up­swing. This sea­son, un­cork the taste of the hol­i­days with wines made with Texas-grown grapes or cre­ated by the city’s top chefs—or bet­ter yet, take home a bot­tle as a gift to ei­ther your­self or your most dis­cern­ing wine drinkers. Hail­ing from the Texas Hill Coun­try, Bend­ing Branch Win­ery’s 2015 Com­fort­age (a full-bod­ied white wine) as well as its 2012 Texas Tan­nat (the la­bel’s sig­na­ture red wine grape) have been well-re­ceived by the Texas fine wine com­mu­nity; both wines pair well with smoked meats, ‘heav­ier’ hol­i­day en­trées and cool fall weather. Sim­i­larly, Duch­man Fam­ily Win­ery’s Aglian­ico con­sists of “hints of stewed fruit, bak­ing spice and struc­tured tan­nins, [mak­ing it] an ex­quis­ite pair­ing for rich sea­sonal meals.” Find both wine la­bels at HEB Cen­tral Mar­ket. For Ital­ian wine lovers, try Ci­boDivino Mar­ket­place in West Dal­las’ up-and-com­ing Syl­van Thirty de­vel­op­ment. The gourmet mar­ket stocks up­wards of 350 wines hand­picked by owner/ chef Daniele Puleo, in­clud­ing his newly launched line of PULEO Chi­anti, Pinot Grigio and Prosecco.

Over at The Se­cond Floor bar and bistro in­side the Westin Gal­le­ria Dal­las, mixol­o­gist Gina Got­tlich has rein­vented a child­hood fa­vorite. Also a drink­able dessert, the Caramel Ap­ple­tini at this North Dal­las sta­ple com­bines Ciroc Ap­ple, Bai­ley’s salted caramel, but­ter­scotch, cran­berry, cream and gar­nished with a caramel rim.

Visit Su­gar­ba­con Proper Kitchen at its orig­i­nal lo­ca­tion in his­toric down­town McKin­ney or at its brand new digs in Lake­wood for an up­scale-yet-ap­proach­able at­mos­phere com­posed of fresh, sim­ple op­tions for eat­ing, gather-

Be­hind the bar at “French-Mex” din­ing con­cept Mad­rina, mixol­o­gists are shak­ing up the bev­er­age menu with gourmet global twists on tra­di­tional cock­tails. The menu in­cludes French-in­spired E.V.O.L., made with aged-in-house El­der­flower liquor, rye, chamomile tinc­ture, egg white and Fram­boise. Or take, for ex­am­ple, the Latin-in­fused Good­night Nora, Mad­rina’s an­swer to the Bloody Mary made with Ba­canora. House-made tomatillo mix gives the bev­er­age its bright green color and sub­tle kick of fla­vor.

Ci­boDivino Mar­ket­place

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