Issue link: http://digital.copcomm.com/i/376390
september 2014 / the tasting panel / 137 T alk about getting nerdy. The crew of sommeliers we had amassed to taste and pair Wente Family Estates wines at Chavez in Austin, Texas dove right into geeky wine talk, and before the first course had even hit the table, discussion had covered Wente's place in the study of grape genetics in California, the histori- cal impact of the Wente clone, Zorro (aka Joaquín Murrieta) and Fifth Generation Winemaker Karl Wente's favorite fertilizer. While these topics may seem a touch unrelated, the line of conti- nuity between them is rooted in the Wente family's enduring motto: fidelity to the history of the Livermore Valley AVA and honesty in the farming of their estate, where the vineyards are 100% sustain- ably farmed. Karl Wente and co-host Scott Ota, Sommelier of Arro restaurant, presented a selection of the Wente Family Estates wines to our stalwart band of Texas-area somms and buyers, representing a range of restaurants and establishments, from traditional steakhouses to esoteric wine bars and retailers. We asked this group to give us their tasting notes and pick a pairing from the Austin luncheon, as well as a dish from their restaurant. As the pairings were discussed and each wine was fastidiously dissected and enjoyed by the somms, a few things came out in conversation: Karl Wente knows how to use the phrase "y'all" appropriately, and the Wente wines are as versatile as they are classic. The afternoon's hosts, Sommelier Scott Ota of Arro and Karl Wente, Fifth Generation Winemaker for Wente Family Estates. What we paired with at Chavez in Austin, TX: First course: Oyster taquitos with avocado crema and habanero coleslaw. Second course: Blade steak al pastor with charred tomato, radish and onion. To share: Enchiladas callejeras with salsa ranchero, corn tortilla and cotija cheese. Dessert: Dulce de leche cake, with dulce toffee sauce, compressed peaches, vanilla whip, pecan crumble and peach sorbet. Oyster taquitos with avocado crema and habanero coleslaw. Blade steak al pastor with charred tomato, radish and onion. Enchiladas callejeras with salsa ranchero, corn tortilla and cotija cheese. Dulce de leche cake, with dulce toffee sauce, compressed peaches, vanilla whip, pecan crumble and peach sorbet.