Kuhlman Cellars is an incredibly beautiful Hill Country vineyard between Hye and Stonewall, outside of Fredericksburg, Texas. Careful attention has been paid to wine, architecture, and overall experience. Their Wine Pairing Dinners are the culmination of these aspects, and they’re the ideal way to spend an evening with a special someone or friends. The vineyard is now in its sixth year of service, and Executive Chef Chris Cook pairs five of Kuhlman Cellars’ fine wines with a seasonal menu celebrating cyclical flavors. Guests are also treated to a wine introduction course by resident Winemaker Bénédicte Rhyne.
Photo Courtesy of Kuhlman Cellars
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Kuhlman Cellars Wine Pairing Dinner is a Sensory Euphoria
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Photo Courtesy of Kuhlman Cellars
Recently held, the Winter Pairing Dinner was an event for the senses and an homage to the vine growth rhythm. Warm lighting was a welcome beacon from the cold evening, and Chris Cook, who is also Co-Founder of San Antonio Chef’s Co-op, began the opening reception in the causal setting of the indoor Winegarden, with high table tops and friendly conversation. An appetizer of vegetable paella kicked palates into foodie mode: brussel sprouts and squash paella, collaborated with delicate sweets of mandarin orange and pomegranate. Salmon mousse on lentil crisp finished the first tasting, paired seamlessly with the 2018 Calcaria, a white wine blend.
The remainder of the evening was hosted in the intimate space of the Barrel Room, seated among tables of eight. Next plating entailed a lump crab and lobster cake, with kale, currants, and passion fruit butter alongside the 2018 Hensell Rosé. Flavoring was pure, free from heavy seasoning or fried breading, which allowed the freshness to flow into the bitter/sweet mix, closing with light hibiscus-like creaminess.
Third course was a black eyed pea and oxtail fritter, perfectly toasted atop collard greens and leeks, with pork shoulder mayonnaise adding a lightness and tang, while paired with the 2016 Alluvé, a red blend. The slight outer crisp meddled with the perfect marriage of legume and meat, accented by the black garlic and Spanish olive oil. Kuhlman’s famously addictive herbed almonds were also served with this course.
