by Andrew Chalk
Oak’d, the category-changing Dallas barbecue temple has restarted monthly wine dinners. They give founder and executive chef Michael Lane a chance to step outside the box and mix barbecue with other food, including things not normally on the menu. I was a media guest this week when Trinchero Family Estates presented wines from their portfolio with a Mexican-themed menu.
The fifty-plus attendees saw the power of wine with food right from the first course. Ceviche salad on a bed of butter leaf lettuce paired beautifully with the Trinchero 2019 Mary’s Vineyard Sauvignon Blanc from California’s Napa Valley. The crisp freshness of the sauvignon blanc bringing a liveliness to the ceviche on the palate.
The next course was the highlight of the night - Smoked chicken mole enchilada. The sheer complexity of the mole made you want to hold it in your mouth to relish its flavors. The Neyers 2019 Vista Nostra Zinfandel from California was a glorious match. This Zinfandel was in the balanced category of Zinfandel, free of oafish alcohol levels or overripe portiness.It was made to pair with food.
Every course was prepared with the exactness of a fine dining chef, reflecting Lane’s background and Culinary Institute of America training. The final course was an example of those fine dining-quality desserts that Oak’d specializes in. Whiskey flan with a cinnamon whipped cream served with a mini-perfect Manhattan featuring Amador Bourbon and Trinchero Vermouth was a sweet ending dream.
Look out for future wine dinners at Oak’d. At $75 (plus tax and tip) they are a relative bargain.
