As we race along the highway, I occupy my time checking email. One from Becker Vineyard catches my eye touting a Chef’s Table Luncheon, a food and wine pairing event. Immediately, I click. I read about the event out loud, making the announcement to Michael, “It’s lunch and I’d love to go, but that is the same day as the Neo Camerata Concert in the cave.”
Surprisingly he tells me, “We can do both.” He doesn’t have to say it twice. I immediately place a phone call to make reservations.
The Chef’s Table Luncheon
Although the sun shines brightly, the wind whips around us and I outpace Michael trying to outrun the uncomfortable chill factor as we make our way from the car to the Lavender Haus event center at Becker Vineyard for the Chef’s Table Luncheon. Some of the lucky twenty individuals who were able to reserve tickets for this special event at Becker are already sitting, standing, chatting and drinking while munching on an assortment of charcuterie available for the preluncheon reception.
Charcuterie
Becker Saigné
Michael grabs a small barrel shaped table for us to sit at while I get a glass of Becker Saigné to accompany our hors d’oeuvres. The pale pink rosé tastes like a garden in springtime—strawberries and red fruit with a hint of lavender and roses — refreshing and delightful.
Saigné, the name, originates from the French term saigner which means to bleed and is the method used in making this wine. The vintners bleed juice from the tank the day they crush the grape harvest, blending selected grape juice into a mix containing their top red varietals.
As we sit and munch Dr. Joe Becker, partner with his father Richard in both the winery and medical practice, comes by and tells us about the Becker philosophy of wine and food. It’s all about sharing and family and tradition, and today we are very happy that we are able to be a part of it.
First Course
Becker 2015 Chardonnay Reserve
Our first course is paired with Becker 2015 Chardonnay Reserve, made in the Old-World style it is supple elegant and soft. Michael’s immediate comment after tasting it is, “This is good,” which is a bit of a shock because he tells me loudly and often that he does not care for white wines. I think I have found my fish pairing solution.
Becker 2015 Chardonnay Reserve is also made from some of the oldest chardonnay grape vines still in existence in the state of Texas. To add to all of this, it won a Gold Medal at the 2018 San Antonio Stock Show and Rodeo Top Texas White Wine Int’l Wine Competition.
Duck & Pork & Mostarda & Carrots
The plating for the first course is knock-your-socks-off elegant, and each bite I take is delicious. The Duck Rillette Crostini pairs wonderfully well with the chardonnay and the quick pickled baby carrot is a perfect compliment to the rillette. The talented chef gilded the lily by adding a luscious chunk of House Smoked Pork Belly to the plate accompanying it with an Italian mostarda style condiment—a thick fruity chunky conserve mixture of dried fruits, red onion
The Entree
Veal Osso Bucco
Bare of even a crumb, my appetizer plate is whisked away and replaced with a beautiful, generous portion of Osso Bucco. I couldn’t ask for anything more, but while I snap a picture the server says, “Don’t take a picture yet, the polenta is coming.”
This is a marvelous treat—garnished with gremolata it is a bowl of savory, tomatoey, melt-in-your-mouth goodness. It is heaven and the Becker Culinaria red wine that is paired with it gets an equal amount of gold stars. No matter how you describe it, or what you say about it, it is an absolutely wonderful red wine. I couldn’t say it better than the winery says it—
Becker 2016 Culinaria
“The 2016 Culinaria is one of the most seductive, alluring food friendly wines yet. From the bright red fruit on the nose to the full mouthfeel, this lush, pliant wine caresses your senses with unabashed forwardness.”
A wine that changes with each vintage, it is a celebration of the Culinaria Wine and Food Festival. Because of this it is always blended with food pairing in mind, and the 2016 bottling combines Barbera, Dolcetto, Mourvèdre, Tempranillo and Petite Sirah grapes, sourced from the great vineyards of the Texas Hill Country and Texas High Plains AVAs.
Dessert
Brûléed Lemon Tart
Dessert is a luscious combination of some of the best things a dessert can be—an individual lemon tart studded with diced strawberries, encased in a crisp sweet crust and crowned with a thin golden caramelized brûlée. The food today is absolutely wonderful, as are the wines.
Becker 2015 Malmsey
This lovely decadent ending is paired with a 2015 Malmsey, a dessert wine made in the Madeira -style, where some of the best Viognier grapes linger on the vine way past harvest date, so sugars can concentrate the grapes and they pretty much turn into raisins. Fermentation starts from low and cool till the perfect balance of sugar and alcohol are achieved, to HOT HOT HOT when they are placed in barrels in the Texas sun. The result is liquid gold. With Becker Malmsey’s hints of orange and caramel it is the perfect pairing for the citrus tart.
Along with Food & Wine –an Education
Before each course served, either Richard or Joe Becker stood and spoke to the twenty appreciative individuals in the room about the wine and the process of growing and nurturing the grapes, as well as the care and love and discussions that go into the making of the wine.
At the end of the meal
It is.
To find out more about Becker Vineyard’s events and wine selection, click on the following link:
https://www.beckervineyards.com/Calendar/Event-List
Leaving our wine luncheon we turn our noses not toward home, but toward Boerne, where part two and three of today’s adventure awaits.
But, since we arrive early, first we head to the City Park and steal a nap under a leafy tree.
A pretty perfect afternoon.
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