A Sip and a Thought (Field Day): HEB Creekside/WX Brands Wine Pairing

TOMBALL, TX -- Who knew you could have dinner at H-E-B? But my friend, Bill Azzam, the Beer & Wine Manager at the Creekside Park H-E-B, on Kuykendahl Road, just a scooch south of the county line, but still has the feel of The Woodlands; they’ve been putting on Thursday wine pairing events for years. Azzam, a Wine & Spirit Education Trust, or WSET II certified educator in wines, invites customers and influential members of the media such as myself, lol, to come and try the different wines that his suppliers provide on select Thursday nights, and pair them with different dishes. It’s a nice H-E-B. I would even call it swanky. But enough about that. I was there for the wine and food, and this week, it was WX Brands, a 20 year old company out of California that offers a unique portfolio of brands sold domestically and internationally. Then even develop exclusive brands of wines for retailers around the world.

Bill even asked me to say a few words, before the festivities began. And you know me, when asked, I go into action, and gave the group; about 30 people or so, my spiel about my Food and Drink columns, and my angle in describing what I am tasting and experiencing for the readers. To implant a spirit of, ‘I’d like to try that,’ to those adventurous individuals out there to go and taste and see, and trust and verify in the field of great vino and cuisine.

WX Brands Texas Manager Robert Daughtery, also a WSET II, spoke on each wine to the group, noting the price points of each sample, and informing his audience on the benefits of the WX Brands line of quality products. The company sources grapes from 14 countries and sells their wines in 20 countries with over 4 million cases sold annually. They are routinely noted as among the Top 50 US wine companies.

The first wine for pairing was the ‘Bread & Butter Prosecco DOC,’ with the DOC noting that the grapes for sparkling or semi-sparkling wines are grown in a nine province region in northeastern Italy from the Prosecco (renamed ‘Glera’) grape. B&B’s Prosecco is made from a grape trilogy: Glera, mixed with Chardonnay and Pinot Grigio. On the nose you will appreciate the hints of floral and citrus aromas, with lingering traces of ripe apples, pears and white peaches. The extra-dry bubbles yield to a creamy texture with a long and elegant finish. It was paired with several Mozzarella Bites, two spheres with an extra virgin olive oil glaze. B&B’s Prosecco was balanced with a refreshing acidity, and went perfectly with the MB’s mild, creamy, slightly acidic flavor, and toned down the dryness just a touch. When the EVOO got involved on the next bite, the intensity of the trio was remarkable. And having trained myself, to make my mental notes and move on, I went and finished the tiny app.

Next was the ‘Tangent Albariño’ which mimics the Green Spain traditional style of Rías Baixas Albariño, but with a California central coast valley twist. The cool climate allows for a white wine that is pure and vibrant. The close coastal proximity to the Pacific Ocean allows for the aromatics to leap at you, with a touch of Mandarin orange, tangerine peel and floral tropical fruit. It’s a great spring and summer wine, and it pairs well with turkey as well. It’s got a good body to it, and has a clean yet round mouthfeel that is nicely balanced and features guava, ripe citrus, and has a great minerality. The finish is bright and refreshing. The semi-dry Albarino was paired with Classic Deviled Eggs, and went well with the soft textured and creamy egg filling, enhancing its flavor as well as the white. Growing up I usually avoided deviled eggs. Too bad I only had access to communion wine back then, and couldn’t bring the two together.

The third wine pairing was the ‘Bread & Butter California Rosé’ which has a color that is bright, fresh, and juicy. Made from the Italian Barbera grape, which separates it from other roses like Pinot Noir and Cabernet. The shorter maceration period brings out the beautiful pink which also eliminates most tannins. For the Rosé I paired with the Mac ‘n Cheese, which was not H-E-B’s call, and with the Barbera grape, they recommend pasta in marinara, but what are they gonna do, send me back to Iraq? Besides, I liked it, bringing the gourmet mac ‘n cheese to life, with an even creamier and cheesier pasta shell. I’m pretty sure they used the H-E-B Easy Melt, and I’m gonna try it by replacing one of the cups of water with a cup of the B&BCR.

Next I had the ‘Bread & Butter Reserve Russian River Valley Pinot Noir,’ which was paired with a delectable Truffle Risotto. The Pinot was a bolder style, with notes of cherry, sweet rhubarb, and strawberry, blended splendidly with aromas from the baker’s shop accompanied with earthiness from the woodlands. The finish with the bright acidity was wonderfully lasting, and coupled with the creamy and savory of the risotto made the hairs on my arms stand-up. It was a great call from Bill and Robert for such a great moment, and this is what educational dinners that H-E-B puts on is all about. The enjoyment of life, and the sharing of great times with friends and family.

The fifth wine pairing was the 70/30 red blend Argentina product ‘Trapiche Iscay Malbec & Cabernet Franc,’ and it was paired with a Boneless Beef NY Strip. The Trapiche Iscay was the most expensive bottle of the evening, and it did not disappoint. The nose revealed elements of tobacco, violets, blueberries, blackberries, black olives, peppercorn and oak spices. It’s full-bodied, showing tannins which support its fruity nature, very polished, dense, and delightful finish. With the steak, it took the peppery sweetness of the meat to new heights, matching peppercorn vs peppercorn on both sides of the encounter. And since there was an extra plate, I grabbed it, as well as a bottle for the road, to do extra research at home. Genius I say. Genius.

The final pairing was another Argentinian wine, ‘The Icon Rock Cabernet Sauvignon,’ which was paired with several sweet treats, a muffin and a cookie. For those who appreciate sweet-on-sweet when it comes to dessert pairings, well, this Icon Rock can initially shock. It’s on the bolder side, not tops, with the tannins on the same level. The extra-day touch again, can surprise. The acidity is mid-range, but when you try the sweets, everything all of a sudden balances out. The extra-dry comes screaming back from the left. The boldness swings to the middle. And it works. The cab has a fruity expression. On the nose, it reminds you of mulberries and blackberries, with a medium body on the palate, and a fruity mid-length finish. It is a great alternative for sweet dessert wine lovers wanting to try something different.

Events like the Thursday wine experiences are a great reason to get to know your wine consultants at HEB Creekside, of which Bill Azzam is king among them. They start at 6pm, and the best thing is that the dinner is complimentary. And in the light of Casablanca, “Bill, I think this is the beginning of a beautiful friendship.”

Alcohol Disclaimer: This column is intended for entertainment purposes only. Please drink responsibly, not just for yourself, but for others around you.

H-E-B Creekside is located at 26500 Kuykendahl Rd. just south of Montgomery County in Tomball

wxbrands.com

Ruben can be reached at: ruben@montgomerycountynews.net