Each year we do a vintner’s dinner at Sullivan’s Steakhouse in Houston. This year was no exception. The Sullivan’s crew did an outstanding job on the food and their Wine Sommelier, Kristie, was an outstanding hostess. Kristie, like Paul V, was a physical therapist who followed her heart in to wine and food. She is now in her 2 level of Sommelier Wine Training.
The Sullivan’s dinners are always like family reunions. The guests are primarily Messina Hof VIP members and share a history with us. The Sullivan’s Wine Library provides a beautiful room where we can sit and share the latest stories as with old friends. It is just comfortable.
The wine pairings are always great.
Fried Green Tomatoes with crab Remoulade and Frissee served with Merrill’s Vineyard Riesling 2008 Merrill’s Vineyard is tasting so good. Apricot nectar with a clean mineral finish were just the right balance and acidity for the tomatoes.
Seared Duck Breast over Southwestern Polenta Cake in a Pomegranate Sauce served with Barrel Reserve Pinot Noir 2009. This Pinot is outstanding! The wine was open, rich wood nose and fabulous balance of fruit and wood.
Filet Mignon with a Cabernet Reduction and served with our Private Reserve Granite Hill Cabernet Sauvignon. By using the same wine in the sauce, the flavors were perfectly matched.
Baked Alaska served with Private Reserve Port. Yum!