Friday, October 14, 2016

Sage Hill Inn & Spa's Restaurant Celebrates Texas Wine Month 


Chef Autumn Wallace Recommends Perfect Pairings 
for the Fall Menu

October is Texas Wine Month and magically coincides with the unveiling of Chef Wallace’s fall menu. Chef recommendations include entrée highlights like the Oven-roasted Pork Loin with caramelized-onion-and bacon grits, lima bean succotash and garden cabbage paired with Tyler Winery’s Pinot Noir, with flavors of dark berry, tart cherry and citrus; the Braised Chuck Pot Roast with white-cheddar potatoes, fresh greens, bacon and a red-wine pan jus, with Chef Wallace’s suggested wine pairing of the award-winning Tempranillo from Hill Country-based Fall Creek Vineyards; as well as Sage Handkerchief Pasta with roasted foraged mushrooms, venison sausage, garden greens and goat-cheese crumbles, with a wine pairing of Becker Vineyards’ Rosé Provencal, a dry rosé with floral hints and flavors of delicate pear and strawberry; and Sweet Potato Dumplings with roasted Cobb Creek Farm chicken, fall squash, walnuts and smoked onion cream, with the suggested wine pairing of Hill Country-based Sister Creek Vineyards’ Muscat Canelli, a white Italian-style wine with fruit, floral and honey aromas.
 For reservations at the Restaurant at Sage Hill Inn & Spa call 512.268.1617. 

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