This is a blend of about sixty percent palomino and forty percent chardonnay. Palomino, native to Spain, is widely used to produce sherry in the southern part of the country. This is a contrast to chardonnay, which is planted all over the world and responsible for the great whites of Montrachet, Chablis, and some of the best sparkling wines made in Champagne.
Who Likes It:
Jason Sherman, an advanced sommelier through the Court of Master Sommeliers, is the wine director for Brennan’s of Houston. Prior to Brennan’s, Sherman was a sommelier at Morton’s Steakhouse, but he was lured from the more corporate feel of a national steakhouse to a restaurant with more than forty years of history as a Louisiana-inspired, family-owned operation. “I feel very blessed to work for a company with such a great legacy of sommeliers and chefs in this city,” Sherman said.
Why He Likes It:
“While most great wines from Texas source fruit from the Panhandle area, the majority of the fruit used for this wine is sourced from Hunt County, right outside the Dallas area. It’s proof that great wines can come from all over our large state. It’s also a big, rich, full-bodied white wine, and we all know Texans love ‘em as full-bodied as possible.”
“With its rich flavors of hazelnut, spice and crisp golden apples, this wine would pair well with fish, like our pecan-crusted redfish. Another great pairing would be to go down to your local farmer’s market and get some honey and cow’s milk cheese.”