VintageTweets: Texas Native Somm Matt Pridgen Selects Texas Wines for IronSomm Event
“RT @edible_houston: Texas Native Matthew Pridgen of @UnderbellyHOU & @Onefifthhouston Picks Texas Wine for Iron Sommelier. #texas #txwine #wine https://t.co/nyYttkvWf7 https://t.co/PI4ueizPPb“
See story on Edible Houston Website at links above or read on….
I attended the Periwinkle Foundation’s charity Iron Sommelier event in November where many of Houston’s best and brightest sommeliers had selected and were presenting wine from literally the four corners of the modern wine world. However, one notable exception was Matthew Pridgen, Wine Director for Chris Shepherd’s Underbelly and OneFifth Restaurants. He came with arms loaded with Texas wines. However, Matt’s wines were not just made from Texas grown European varieties of wine grapes. Rather, they were wines made from hybrid grapes (Black Spanish and Blanc Du Bois) that were developed in breeding trials and by experience over the past 50 to 200 years to be able to grow in regions of our state hostile to European wine grapes.
Both wines are unique experiences originating from their special heritage and from the standpoint of being natural wines unlike the highly filtered and sulfited wines in the marketplace today and normally experienced. These are authentic wines: wines of personality and wines that speak of their origin and history.
They were natural wines (not filtered, fined or sulfited) made by the dynamic wine duo of Houston lawyer cum wine maker Lewis Dickson and California natural wine guru Tony Coturri. Both wine are available on the wine list at Underbelly Restaurant. Try them for yourself.
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