Steaktown: Capital Grille Dallas’ Nathan Crumpton showcases Napa’s O’Shaughnessy Winery
In one of the more intimate wine dinners in town (intimate as in “small group of wine lovers” – not intimate in an adult,” take-of-your-clothes” way), the Capital Grille Uptown Dallas hosted Napa’s well-regarded O’Shaughnessy winery last week. Ten well-heeled guests and I sipped and swirled with Capital Grille’s wine director, Nathan Crumpton, who interned at the winery during the 2013 harvest.
“I’ve been tasting the wines Nathan helped make, and I’ve got to tell you, they are really coming along well,” Luke Russ, O’Shaughnessy’s national sales director, told us. “But if they turn out bad, you should blame him.”
O’Shaughnessy’s winemaker, Sean Capiaux, sources pinot noir from a couple of prized nearby vineyards to produce his own label of lean, polished pinots. Otherwise, O’Shaughnessy’s small production of Bordeaux blends and chardonnay are made from grapes grown on the 20 acres of vines planted on their 500 acre estate.
The wines are tough to find in stores, but Russ says Pogo’s and Grailey’s often have a few one hand, and Crumpton keeps a stash if you know to ask for it… and I’d definitely ask for it.
Pair it with one of Capital Grille chef Matt Ingersoll’s dry-aged rib-eyes — or maybe a slice of his impossibly luscious slow-cooked lamb belly — and you’ll be hooked.