The sky was not all that was pouring in Austin on Thursday night.  The 12th annual Tour de Vin sponsored by The Wine and Food Foundation of Texas at The W Hotel in Austin.  Guests enjoyed dozens of wines and food from some of Austin’s finest restaurants.

Navigating this much yum in one evening can be challenging.  It is easy to find that your palate is shot and your belly is full before you even get around the room.  It is even easier to realize at the end of the night that you missed a golden opportunity to sample a hard to find wine or hard to get into restaurant.  This time I went in with a plan.  No tasting, no sampling until I made the rounds.  Ok, almost not tasting.  When you see this sign at an entrance, you can’t walk by.  Nearly all good evenings begin with bubbles.

I perused the offerings, snapping pictures before the crowds began.  The last booth?  A soon-to-be-opening restaurant, Vox Table.  Their offering of Cured Cobia with a curry pipette cum skewer was one of the most interesting and tasty bites of the evening.  A great way to amuse my bouche.

The other highlights, as far as food, were the Beef Tartare from Searsucker, The Goat and Tomatillo stew from Cafe Josie, the I.O. Lamb pastrami from Bonneville, and the Pork Rillette with pickled peach from the new chef at Bess Bistro, Roman Murphy.

The title of this piece is not a misnomer.  There were 80 wines being poured that night, but my rule is to only taste what is new to me.  There was a lot of great wine there, but some from such established, classic brands that I knew I would have another chance to taste.  Without a spit cup and with the car keys, I needed to be conservative with the wines.  I am sure there were several gems that I missed, but of those I tasted, I will look for more of the following:

Domaine de la Villaudiere Sancerre (currently obsessed with the Loire Valley)

13 Au Contraire Pinot Noir (Healdsburg)

12 Castello di Fonterutoli Super Tuscan

Schramsberg Brut and Rose

A series of Single vineyard Malbecs from Argentina (of which I somehow managed to NOT get the paperwork or a photo)

That’s the danger of events like these.  You start in the most professional of mindsets.  Work before play.  Document, document, document.  Next thing you know you are chatting with friends, making new contacts.  You get lost in a glass bubbles and the professional hat gets lost in all the fun.  It’s a tough gig.

Thank you, Wine and Food Foundation, for allowing me to be your guest Thursday.  Thank you for all you do to promote wine, food, and fun here in Austin.  And if anyone has the info on those Malbecs, please pass them along.  I look forward to the next big event, Big Reds and Bubbles.  Cheers!

**{I received a media pass for this event but was given no other compensation.  The thoughts and opinions are my own}