D’Amore Wine Selections were featured at a tasting conducted at the Houston Wine Merchant for the Duchesne Academy of the Sacred Heart.

Our wines:

Sommariva Prosecco di Conegliano Brut NV (Served from Magnum)

Lovely green-gold hues along with a mass of bubbles like a shower of diamonds. The nose is a mouthwatering blend of Granny Smith Apple, a hint of baked bread and lightly roasted Meyer Lemon. On the palate this wine simply dances! Light, lip smacking and delightful. More Granny Smiths, Lemon zest and light yet energetic  effervescence make this a grin inducing aperitif of the highest order.

Duchman Family Winery Vermentino 2009

The star bright wine is so fresh and vibrant on the nose. A zesty mingling of Limes, Lemons, Quartz and wild herbs just calls out to be quaffed. With the first taste you exclaim, “Where is the grilled fish?” More of that stunning minerality wrapped around racy citrus zest along with a lingering yet dry finish makes this wine a brilliant companion to a laundry list of foods. One sip and you are sitting on the shores of Sardinia. Best white wine made in Texas? It has my vote.

Duchman Family Winery Aglianico 2009

Cavallotto Dolcetto d’Alba “Scot” 2008

A Golden Retriever masquerading as a red wine, you will want this Dolcetto to lick your face! An explosive nose of ripe red cherry, hints of grilled Ciabatta bread and delightful Orange zest simply pour out of the glass. On the palate all of the above, ten-fold. Simply the most ripe, juicy and fun loving wine you will have in a long time. If only it could fetch, it would be the best picnic wine of all time.

Cavallotto Barolo Bricco Boschis 2005

While their Dolcetto is all fun and frolic, Cavallotto’s Barolo is an elegant and reserved wine that is so enticing and dynamic. A fabulous example of the finest Nebbiolo has to offer, the brick red hues shimmer in the glass leading to a core of garnet and cranberry. When made well and with restraint, is there any wine with a nose as knee-buckling as Nebbiolo? This wine has it in spades: lightly dried cherry, a wooden bowl filled with Rose and Violet petals, and the slightest hint of pipe tobacco. The flavors are all in beautiful proportion. The dried cherry, roses and violets, orange zest and of course beautiful tannic structure, an adventure of flavors with each and every sip.

Podere il Palazzino Chianti Classico Grosso Sanese 2006

Other Chiantis bow down to the grace of this stunning example. The nose wafts from the glass, an enchanting blend of cherries, red Tuscan dust, Sandalwood and Mandarin peel. On the palate, such firm structure and rich flavors of red cherry and dried wild herbs. The Mandarin is there too along with dusty tannins that cry out to be paired with salumi or braised meats. This wine is a perfect blend of power and refinement. Too many Chiantis try to be Napa Valley Cabernets. Thank goodness Palazzino keeps the “Classico” in Chianti.

Sesti Sangiovese “Monteleccio” 2007

What is Italy? Vibrant, seductive, awe inspiring, musical and full of life? You could say the same of this wine. One sip and you will wish you could wrap yourself up in this luscious beauty. The nose of vanilla tinged espresso and black cherries and hints of dried lavender will makes your eyes roll back into your head. Flavors of ripe black cherry, dusty earth and more of that vanilla espresso simply overpower any sense of self control you may have. Voluptuous and dark, this wine is naughty in all the best ways.

Sesti Brunello di Montalcino 2004

Brooding and Herculean in strength, Sesti’s Brunello may be the best wine to drink with grilled steak or wild game you will have all year. A pitch-perfect example of why Italian reds are such fantastic companions to food. The nose of black cherry and blackberry along with notes of dark espresso, tobacco and blend of rosemary, oregano and lavender is so beguiling, you will want to simply smell this wine for hours on end as the aromas change and evolve in the glass. Where to begin with the palate? Like a Wagnerian overture, the flavors of black ripe fruit, Tuscan olives, red earth, leather and gamey herb notes are so powerful yet perfectly balanced. Like hearing lovely notes sung Basso profondo, this wine is regal and dignified yet with a lurking danger from somewhere dark and unknown.  Simply put, this heavenly music in a glass.

Duchman Family Winery Trebbiano 2009

Harvested: August 2009

Vineyard: Bingham Family Vineyards

Appellation: Texas High Plains AVA

Bottled: May 2010

Total Production: 293 Cases

Aging: Fermented and aged in temperature controlled stainless steel tanks for 9 months

Alcohol %: 12.2

Winemaker Notes: The 2009 Duchman Family Winery Trebbiano is a dry white with a very light yellow color highlighted by hints of green throughout. Tropical fruits fill the glass, providing aromas of banana, mango, and guava. The palate is light, with nice acid and a clean, crisp mouth feel and finish. Notes of yellow apple, banana and other tropical fruits come through on the palate. Serve as an aperitif with light appetizers or with first and second items such as salads and fish dishes.

Last night after a great tasting of D’Amore Wine Selections at the Houston Wine Merchant, we headed over to Poscol to enjoy a gift from our El Paso connection. Wow! What a treat! In the picture, Claudia Navas of Poscol with Houston Top Sommelier Antonio Gianola.

Many Thanks!!!

Many consider it the best Mexican restaurant in the U.S. — if not the world… Fonda San Miguel, Austin’s landmark regional-Mexican cuisine restaurant.

Above: Lauren Marse Hernandez in front of the entrance of this fine Austin establishment where Duchman Family Winery Texas Viognier is being poured by the glass.

Above: D’Amore Wine Selections president Julio Hernández and chef-owner Miguel Ravago with America’s Top Chef Michael Gaspard.

Catalan Food and Wine has firmly cemented itself as one of, if not the finest restaurants in Houston. With the kitchen deftly helmed by Chris Shepherd and the wine program now headed by Matthew Pridgen, the restaurant simply goes from strength to strength. Thursday night D’Amore President Julio Hernández and new sales team member Evan Turner stopped by to enjoy some of Catalan’s “Street Food” Menu while sampling a few of the wines from D’Amore offered at Catalan. The experience was nothing short of a revelation.

First, the wines: Julio and Evan enjoyed Duchman Family Winery 2009 Moscato, 2009 Finca Aforado Albariño and 2006 Vinos de Terruños Priorat “Mas Negre”. The 09 Moscato is a gloriously perfumed off-dry example that is a splendid cross of Alsatian elegance and Texas Orange grove flavor and exuberance. Simply brilliant as an aperitif to begin a night delicious pairings. Quite possibly the best example of it’s kind, The ’09 Finca Aforado Albariño is perfection bottled. A textbook example of how a light bodied wine can have massive layers of complexity and stunning depth of flavor, the wines stunning acidity and minerality was the perfect foil to all the dishes described below. Finally the ’06 Mas Negre. Where to begin? Or end? So many full bodied red wines are clumsy, flat-footed and dull, the Mas Negre is like an All-Pro Linebacker. Packed with power and strength, yet still nimble and precise. If Ray Lewis were a wine, he would be Mas Negre.

Now, the dishes: Polenta with pork meatballs, San Marzano Tomato sauce, Parmigiano Reggiano cheese and shaved Black Truffles. Dishes like this are so easy to over think and then underperform while creating them. Chef Shepherd shows his skill here by the boatload. All the ingredients are top notch, no one outshining the others, the creamy texture of the cheese balanced by the tangy tomato sauce, the depth and richness of the meatballs and truffles are lifted by the sharp bite of the Parmigiano. The wines all found a way to pair here, whether the dark tones of the Mas Negre mingling with the pork or the bright acidity of the Aforado counterbalancing the rich polenta. It was a shame to see the last bite go…..

Pain de Mie with Lardo and freshly shaved Umbrian Black Truffles. This is very simple: Go to Catalan. Order this dish. Order the Aforado Albariño. Take a bite. Take a sip. Let the party in your mouth begin.

Finally, house cured Coppa from Ossabaw Island Pig. The Coppa was seasoned with, among other things, cocoa powder. A fantastic companion to the “Mas Negre”. The mingling of the luscious fat, rich meat and hints the cocoa brought out the best in the wine. The firm tannins and acid structure framed the Coppa, while the rich, decadent fruit was made even more delightful by the presence of the cocoa powder. sublime.

In all, it was a great treat to receive such lovely hospitality. Catalan is leading the way here in Houston with the best in food and wine pairing. D’Amore is just happy to be part of the fantastic work they are doing there.

Cheers!

Duchman Family Winery Aglianico 2009

Grape: Aglianico

Harvested: September 2009

Vineyard: Reddy Vineyards

Appellation: Texas High Plains AVA

Bottled: June 2010

Total Production: 384 Cases

Aging: Fermented in temperature controlled stainless steel tanks and aged in American oak for 10 months

Alcohol %: 12.5 abv

Winemaker Notes: The 2009 Duchman Family Winery Aglianico is a medium bodied, dry red wine, with a soft mouth feel and medium tannins. Grown at Reddy Vineyards in the Texas High Plains AVA this is a wine that is dark red in color, this earth driven wine offers notes of stewed cherries and baked red fruits, along with hints of all-spice, cocoa, and sweet tobacco. A soft oak backbone provides structure for the persistent finish.

Here is what Evan Turner had to say about the 2009 Duchman Family Winery Aglianico from Texas when he visited the winery early this week:

“Dark garnet red with highlights of cranberry red.

Notes of smokey black cherries, vanilla bean. Wafting dried oregano and sage, like a wild field in Greece in August.

More juicy black cherry on the palate, dusty cocoa. The dried herbs are there too. Beautiful tannin and the splendid cleansing grip of acidity making this a glorious wine with a wide range of game, wild fowl and hard cheeses. A sip of this transports you throughout the mediterranean. If this is what Texas wine has for a future, the future’s so bright, we gotta wear shades…..”

Above Julio Hernández & Top Texas Sommelier Evan Turner at Branch Water Tavern with 2008 Azelia “Langhe” Nebbiolo.

WOW!!! One of our favorite restaurants in Houston visits Duchman Family Winery

Today, Chef Mark Holley, Executive Chef of the legendary Pesce seafood restaurant in River Oaks, Houston visited our winery in Driftwood, Texas.

“I have tasted a lot of Texas wines” Chef Holley said “but these are some of the best Texas wines I have ever tasted”. In the picture above, Chef Mark Holley, Yvonne Bonner and the new addition to the D’Amore Sales Team Mr. Evan Turner formerly of Branch Water Tavern.

Branch Water Tavern features “‘bottomless’ Champagne from 10 pm on. All of this will be capped by the traditional “sabering” of a Salmanazar of Champagne at midnight to celebrate the new year.” Click here for details…

Austin:

Vino Vino features a “chef’s menu,” New Year’s Eve countdown, and Champagne toast. Click here for details…

EXTREMELY LIMITED QUANTITIES AVAILABLE. PLEASE CONTACT US ASAP TO PLACE YOUR ORDER.

Food and Wine Magazine’s “best new winery 2010″ continues to rack up the accolades, most recently in this morning’s Houston Chronicle.

In a tasting of top wines for the 2010 holiday season, writer Dale Robertson and the paper’s wine “panel awarded no higher score (9.3) than what we gave [winemaker Greg] Harrington’s 2007 cab.”

Click here for the entire roundup.

Click here to read more about this stunning new release from rockstar winemaker Greg Harrington.