Congrats to a Colorado Winemaker; A Tip of the Hat to a Colorado Restaurateur

Last week I had the occasion to travel up to and out west of Denver. With the summer of 2009 nearly over, but with lingering waves of heat still coming off our hot Houston payment, flying to Colorado was like escaping from three months held hostage in a Turkish bath. The mountains gave me a breath of crisp, clean air and a little rejuvenation of my psyche, as well.

On the return leg of my trip, I arrived at the Denver airport with some time to spare and it was approaching dinner time. Fearing what culinary delights the airline might (or might not) decide to offer, I sought a good eating spot in the airport; not fast food, but rather something that would fulfill and provide enjoyment. I finally settled on a comfortable looking place called The Timberline: Steaks and Grill (www.denverpost.com/business/ci_5840999). Thoughts of a nicely grilled steak (and dry aged beef to boot!) permeated by mind and, as I walked into the restaurant, the smells overtook my senses. The net result was a near instantaneous desire for a glass of red wine.

After being seated, I asked the waiter for the wine list while my mind was mulling around thoughts of what kind of red wine I might order to go with my steak. When I was handed the wine list and I gave it a quick glance, in mere seconds my eyes bugged out and my head nearly exploded. What could have caused such a reaction?

What left me aghast was the sight of four Colorado wines listed at the top of red wine category on the wine list. They were four wines from Colorado’s Bonacquisti Winery (www.denverwines.com).

More details at: vintagetexas.com/blog/?p=1159

Tags: Texas, Colorado, wine, restaurant, local wine, Bonacquisti, Cabernet Franc, Timberline, Denver, airport

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