The Wine and Food Foundation of Texas threw their big Cowboys and Gauchos party yesterday at the Salt Lick Barbecue Pavilion in Driftwood. A celebration of two similar cultures from two very different places, the event brings together Texas and South American BBQ and wine for an afternoon of eating, sipping, and revelry.
Several restaurants from around the Austin area including Jack Allen’s Kitchen, Fore, Live Oak Barbecue, Estancia Churrascaria, Sentelli’s Sweets, Cafe Josie, El Alma, and El Chile, made traditional BBQ-based dishes using Texan and South American grilling techniques.
Wineries from across Texas, including Duchman Family Winery, Becker Vineyards, McPherson Cellars, Alamosa Wine Cellars, William Chris Vineyards and Winery, Spicewood Vineyards, Pedernales Cellars and yet-to-be-opened Hye Meadow Winery provided ample samples of their wines. Importers and distributors of wines from Uruguay, Chile, and Argentina were also on hand to provide tastes and talk about the regions. Top grape varieties represented from both regions were Cabernet Sauvignon, Sauvignon Blanc, and, my favorite, Tannat. Attendees were able to compare across varietals and pair wines with the various grilled meats. Entertainment filled the room with bands playing Texas swing and traditional Argentinian tango.
The Wine and Food Foundation of Texas is hosting their next event, The Rare and Fine Wine Auction, on Saturday, Mar. 23, at The Four Seasons Hotel in downtown Austin.
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