Not too long ago, the Keeper Team had the opportunity to support TEXSOM, during a dinner at Mirabelle Restaurant in Austin, TX. Combining our resources with some close friends, we decided to advance the TexSom cause by experiencing how a “full-blown” Master Sommelier (or “MS” as they call it in the biz), James Tidwell – and Founder of TexSom- would pair wines from the Four Seasons, Las Colinas Wine List with the menu of Executive Chef Katie Natale. Wow, what a smart move we made – James exemplified the Four Seasons mark of exceptional product and service, resulting in a dining extravaganza that exceeded our expectations. It was a unique experience to have two wines paired side by side with each course, both from a wine perspective and a wine/food pairing. To heighten the experience, each course included two different food preparations to share among each couple. The combined thought and effort by Chef Natale and MS James resulted in each couple sharing 12 food presentations, matched with 2 wines each!! Next is a brief highlight on the food and wine- we invite James to add his comments about the unique wines as he so aptly and interestingly shared with our group.
Let the pairing begin!
Amuse Bouche:
Crispy Calamari, with Basil Pesto Aioli & Orange-Sweet Chili Vinaigrette
• Txomin Etxaniz, Getariako Txakolina Spain 2006
• Jim Clendenen Skin & Bones Reisling, Santa Barbara California 2006
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