Suavia Soave Classico 2007 featured in Wall Street Journal

Suavia Superiore Classico 2007. $14.99. Good/Very Good. Approachable and fruity, with a little white pepper that gives it special character. Very good with food.

—Wall Street Journal, May 9, 2009 (click link to read more)

Congratulations Mark!

Above: Chef Todd Duplechan and Wine Director Mark Sayre of Trio at the Four Seasons in Austin.

Congratulations are in order for Mark Sayre, Wine Director at Trio at the Four Seasons in Austin, who recently passed the third of four levels in the Court of Master Sommeliers exams. Now an “Advanced Sommelier,” Mark took and passed the exam last week at the Disneyland Hotel in Anaheim, California.

Congratulations Mark!

Above: Todd’s Tuna Tartare paired with Suavia Soave Classico 2007 by the glass.

Siena, Texas? A slice of Senese in the Lonestar State

From the “some folks just know how to do it right” department…

Above: Rabbit stewed in white wine paired gorgeously with Elvio Cogno Dolcetto d’Alba Vigna al Mandorlo 2006 last night at Siena in Austin.

Siena Restaurant‎
6203 N Capital of Texas # B
Austin TX 78731
512-349-7667

Above: Owner Stan Adams’s design was inspired by renovated Tuscan farmhouses he had visited in Italy.

Above: Antipasti misti paired superbly with Suavia Soave Classico 2006, a blend of 95% Garganega and 5% Trebbiano. Executive Chef Harvey Harris studied at the Italian Culinary Institute for Foreigners in Costigliole d’Asti (Piedmont) before working at one of Italy’s top gastronomic destinations, Arnolfo Ristorante in Tuscany (check out the restaurant’s site and you’ll understand why Harvey has such a deft hand).

Above: All the pastas are made in-house at Siena. The taglierini with asparagus were cooked perfectly al dente.