Agenda

An Education in Wine, Food and Entertaining – with tastings from some of Houston’s most exciting and acclaimed chefs, along with wine pairings from Houston’s most noted wine experts.

11:30 am – Registration

Registration for The Wine Conference starts at 11:30 a.m. This is allows you to check in and get any information you might need before the sessions start.

12:00 pm – Sparkling

Enjoy two tastings each from Chef LJ Wiley of Yelapa and Chef Maurizio Ferrarese of Quattro while noted local wine experts Saree Mulhern and Sean Beck talk about sparkling wines and how they pair best with different flavors.

Wines with bubbles are usually associated with festivities and celebrations.  These wines have a higher acidity, more delicate flavor, a unique palate tingle and lower alcohol than most table wines.  They are some of the most versatile wines to accompany food.

1:20 pm – White Wine

Enjoy two tastings from  Chefs Manabu Horiuchi and Seth Siegel-Garder of Kata Robata and two tastings from Chef Randy Rucker of Bootsie’s Heritage Cafe and upcoming restaurant connate while noted local wine experts Justin Vann and Marcy Jimenez discuss white wines and how they pair best with different flavors.

White wines are often consumed with lighter meals, appetizers or as an aperitif themselves.  They are more refreshing, lighter in both style and taste than the majority of their red wine counterparts, making them ideal for spring and summer occasions.

2:40 pm – Red Wine

Enjoy two tastings each from Chef David Grossman of Branchwater Tavern and Chef Jonathan Jones of Beaver’s, while noted local wine expert Evan Turner and wine maker Paul Bonnarigo of Messina Hof discuss red wines and how they pair best with different flavors.

Red wines are often classified by “body type.”  For example, one might say that certain red wine is “light bodied” – referring to the mouth-feel and tannin structure.  In general, light-bodied wines tend to “feel” more like water in the mouth.  In contrast, “full bodied” wines feel heavier, more like milk.

4:00 pm – Dessert Wine

Enjoy two tastings each from Chef Chris Leung of Bootsie’s Heritage Cafe and upcoming restaurant connate  and Chef Maurizio Ferrarese of Quattro while noted local wine experts Jonathan Honefenger and Cathy Nguyen discuss dessert wines and how they pair best with different flavors.

Wine can heighten the flavors of desserts the same way it can enhance the main course.  The key, as with all wines, is knowing which one to serve.  They can enhance your dessert by bringing out its inherent flavors.

5:00 pm – Closing Remarks

5:15 pm – Reception

* Between each 1 hour session there will be a 20 minute break in the foyer area, where beverages and sorbets will be served.