Lost Oak Winery in Burleson held their first ever wine club member exclusive Dinner in the Vines Friday night. This event intrigued me when I saw the posting and I was very excited to purchase our tickets so Shelly and I could attend. The menu sounded wonderful, the venue I knew to be perfection, and the weather truly cooperated in the end. We arrived at the winery a little early, so we stopped by the tasting room and I purchased a glass of Shiraz that I love and Shelly purchased a glass of Mosaic. We made our way to the vineyard where the tables had been set up between the rows of Black Spanish grapes. A table of cheeses and meat had been prepared for us to nibble on as we arrived and the wonderfully talented musician, Dave Lincoln, was set up and began to play.
A birthday party had purchased about half of the 30 tickets so they sat at one end of the tables while the rest of us sat on the other end and Gene and Judy were seated in the middle. That was a perfect arrangement as the party could continue as they wanted and we could visit with each other and not intrude.
Ashley Babatov, the events coordinator and “hostess” for this event, made the introductions of Gene and Judy Estes and the evening began with the salad course. The salad was mixed greens and sliced avocados with a refreshing orange vinaigrette dressing. This was paired perfectly with the newly released Sauvignon Blanc. This vintage is actually my first experience with Sauvignon Blanc. I was able to participate in the harvest back in July or August and it was gorgeous fruit, tight and full on the clusters. Gene gave a brief introduction of the wine and explained that it came from Burning Daylight Vineyard not very far from the winery. I really didn’t find the flavor to be overly characteristically grassy like I’ve heard Sauvignon Blanc can be. It was refreshingly and delightfully crisp and did not compete with the orange vinaigrette at all.
The next course was a wine braised brisket with cheddar polenta and roasted broccoli. The brisket had a fantastic flavor and was exquisitely tender. The cheddar polenta was a unique and delicious change of pace from the normal and typical mashed potatoes and I just love broccoli any way it comes. This was paired with the current vintage of estate Shiraz, which is the wine that I had began my evening with and I still had a little bit in my glass. Gene let us know that this vintage of the estate Shiraz was from a very successful harvest.
Before we were served dessert, we were given a very special treat. We all were able to be the first to try the not-yet-released High Plains Texas grown Bingham Family Vineyards 2014 Viognier. The current release is the 2013 Viognier made with California fruit as that was a treacherous year for Texas grapes due to numerous post-bud-break freezes and hail storms that decimated harvests across the state. We were all very excited to be given the opportunity to try this new wine and pleased with how it is tasting.
It was at this time that the sunset became the most beautiful and the colors so vivid. The temperature was very comfortable in the low 70s when we arrived, but as the sun set it did begin to lower into the up 60s. I was glad I wore a sweater and brought a vest. Luckily the winds remained light, with only gentle breezes.
The final dish to arrive was a flourless chocolate cake with warm black cherry sauce. This was paired with the ever popular Dark Obsession port-style wine. The ooos and aaahhs up and down the table as we each put the first bites into our mouths was almost comical.
Throughout the evening Dave Lincoln entertained us with his beautiful guitar playing skills. He had played in the cellar room a few months ago and we really enjoyed him then and we were thrilled to see that he had been included in this evening as well. A guest joined him and sang a few songs as we finished up the event. We had a thoroughly enjoyable evening eating delicious food, drinking fabulous wines, visiting with new friends around us, and listening to Gene and Judy regale us with the adventures of being in the wine business.
It was a great first event and I’ve already told Ashley to put us down for the next one!!
The caterer for this event was Fort Worth based All In Good Taste Catering.
Ashley’s very wonderful servers for the evening were Lindsay Walraven, Madison Goodwin, Tyrel McCory, and Mitchell McDowell.