Wine Dinner | July 13th | Patrenella’s | Houston, TX

Join me at Patrenella’s at 6:30pm Thursday July 13th.

Call or text 281-468-2435 for reservations and information.

Gourmet Cicchetti and Wine Pairing $50/person tax and tip included

Address:
813 Jackson Hill
Houston, TX 77007

Course 1 – Calamari with a lemon sauce
Parmeson Chardonnay

Course 2 – Mixed green salad with a citrus-based dressing
Parmeson Rosé of Pinot Noir

Course 3 – Spicy marinara pasta
Parmeson Pinot Noir

Course 4 – Sammy’s eggplant
Parmeson Zinfandel

See you there!! Cheers!

Wine Dinner | July 10th | Kitchen 713 | Houston, TX

Come join me for an evening at Kitchen 713 in Houston, TX on Monday, July 10th 6pm.

Seating is very limited so please call (713) 842-7114 to make reservations or purchase tickets at the following link:

https://www.eventbrite.com/e/wine-dinner-featuring-tom-parmeson-of-parmeson-wines-tickets-35768631941?aff=es2

Cost:

$115/person plus tax and gratuity

$200/couple plus tax and gratuity

Address:

4601 Washington Avenue #130
​Houston, TX 77007

 

Menu:

Raw oyster: Cured Strawberries, Brown Butter, Truffle, Chervil

Parmeson Rosé of Pinot Noir

 

Butter Poached Lobster: Fermented Black-Bean Curry Leaf Vinaigrette, Sweet Corn Puree, Grapefruit Essence

Parmeson Chardonnay

 

East African Roasted Lamb Chops: Eggplant Caviar, Seared Gem Lettuce, Cherry-Agrodolce

Parmeson Pinot Noir

 

Smoked Beef Belly: Valdeon Cheese “Fondue”, Pickled Mushroom, Farro “Risotto”

Parmeson Zinfandel


Shaded Bliss (After Dinner Drink)

Bourbon, egg whites, House cherry bitters, espresso, Pedro Ximenez sherry, creme de cocoa

 

2014 Cabernet | 9.4 from Smith Mountain Eagle – Wine Talk – Bob Bryden

Parmeson Wines, Sonoma County,

I recently had the pleasure of tasting wines from this relatively new winery. Quite by accident I found out that the son of one of my college fraternity brothers owns this winery; so, I ordered a Cabernet Sauvignon ($$$), a Chardonnay ($$), and a Pinot Noir ($$) to see how he was doing. The Cabernet Sauvignon was outstanding with very soft tannins, a super smooth mouthfeel, and with a slight floral note that was just perfect. I gave it a 9.4 out of 10 on my delectable.com account and promptly ordered a case. A few weeks later, after tasting the Chardonnay and the Pinot Noir, I did the same; so, that should tell you something. Winemaker Tom Parmeson also makes a Zinfandel ($$) from vines planted in the 1890’s (Old vine Zinfandel is highly prized) that is receiving high accolades, but I haven’t tried one of those yet.  These wines should be available locally soon, but I don’t know yet what the pricing will be. They are available online now at the winery website  www.parmesonwines.com for shipment to Virginia, but Blue Ridge Beverage will be their distributor when their Virginia license is approved. Keep an eye out for these wines.

Wine Tasting | April 26th | Veritas Steak & Seafood | Sugarland, TX

Come join me and taste wines from around the world at a wine tasting at Veritas Steak & Seafood in Sugarland, TX on April 26th from 6 to 9 pm.

1550 Lake Pointe Pkwy #500
Sugar Land TX 77478
281.491.2901

Here is the info from Veritas:
Join us for our 2nd annual wine tasting from around the world. With over 50 wines from around the world there won’t be much we won’t cover. Weather permitting this event will be held out on our balcony over looking the water. Cheers!

Wine Dinner | April 27th | Veritas Wine & Bistro | College Station, TX

Bringing it back home to College Station! Whoop! Join me at Veritas Wine & Bistro on Thursday April 27th 6pm.

Seating is very limited so please call (979) 268-3251 to make reservations.

Cost:
$135/person plus tax and gratuity
$115/person plus tax and gratuity for members of The Club (limit 2)

Address:
830 University Dr. E
College Station, TX 77840

Menu:

First Course:
2016 Rosé of Pinot Noir | Sonoma Coast | Wildcat Mountain Vineyard
Oil Poached Tuna Salad Niçoise with roasted garlic mascarpone and charred tomatoes.

Second Course:
2013 Chardonnay | Russian River Valley | Josephine Hill Vineyard
Pan Seared Sea Bass over Potato Crème topped with charred lemon vinaigrette tossed Wild Arugula & Parmesan Crumble

Third Course:
2013 Pinot Noir | Sonoma Coast | Wildcat Mountain Vineyard
Oven Roasted Mushroom over Boneless Lamb Loin over Cherry Gastrique

Fourth Course:
2014 Cabernet Sauvignon | Alexander Valley | Munselle Vineyard
Red Wine Braised Short Ribs over Parmesan Fried Potato, Sautéed Mushroom & Balsamic Veal Reduction

Fifth Course:
2013 Zinfandel | Russian River Valley | Alegría Vineyard
Savory Foie Gras Crème Brulée with Cherry Compote with a hint of Vanilla

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