Being a member of the Gaylord Texan Food and Wine Society has it's privileges, and one of them is getting invitations to very special events like the Silver Oak Cellars Tower Tour. This was a rare opportunity to indulge in pairings of spectacular Silver Oak and Twomey wines with dishes chosen by the Gaylord Texan chefs specifically for each wine.
The 2011 Twomey Sauvignon Blanc was paired with Jumbo Lump Crab with Roasted Relish Tomato Gazpacho from The Glass Cactus kitchen. I wish I could drink this delightful wine all summer long, but there are so few bottles available, I may have to go to the vineyard to buy any! Silver Oak Cellars and Twomey are distributed by Republic in Texas, so you might be able to find out who may have some from them as well.
The 2011 Twomey Pinot Noir was paired with a Duck Confit with Acorn Squash Risotto from Zeppole. I've never been a big Pinot Noir fan, but this wine has won me over. It had a depth and complexity that really made it stand out, and pairing it with the duck was the perfect choice.
The Riverwalk Cantina chose to celebrate the Twomey 2007 Napa Merlot by pairing it with pan seared Achiote Salmon with Braised Baby Spinach and carmelized Red Onions. A lot of people only think of white wines with fish, but this Merlot complimented the salmon beautifully.
One of my favorite dishes of the evening had to be the Texan Station house smoked BBQ Brisket Sliders that was paired with the 2007 Napa Silver Oak Cabernet. One of the reasons I love attending these events is that not only do you get to experience amazing food and wines - you also learn a lot! Sous Chef Matt Evans shared with me that when they smoke this meat in house they use a blending of woods including cherry, hickory, and pecan instead of just the traditional hickory. They do this because a lot of the hotel guests are there for a couple of nights, and using a blend of these woods creates a brisket that isn't as heavy as just hickory. I'll never drink beer with this brisket again - it is much more deserving of a beautiful Silver Oak Cabernet.
My favorite pairing and presentation though was the Frommager's Selection of Cheeses paired with the Alexander Valley 2007 Silver Oak Cabernet. Chef Joanne Bondy and Frommager Drew Stodghill paired up cheeses and farmers market accoutrements, and they personally served each guest and explained about each cheese selection. Every one was sheer perfection and enhanced the wine in a different way.
If you didn't have a chance to enjoy this special evening there will be more events happening this summer including some blind tastings and larger dinners. The Old Hickory team is also having special Wine & Cheese pairings during Summerfest at The Gaylord Texan. Each Friday from 5-7pm they will be offering a flight of wines with artisanal cheeses chosen specifically for those wines.
For more information, visit their website or call them at: 817 -778 -2000