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Master Sommelier Dinner with Jack Mason

Wine Other Beer, Wine, Spirits Prix Fixe

What’s Happening?

Join us for an extra special wine dinner with Houton’s own master Sommelier Jack Mason. Jack Mason, achieved Master Sommelier status at the very young age of 27 and one of the youngest to do so. He is one of only 12 esteemed Master Sommeliers currently in the state of Texas and one of 172 Master Sommeliers in North America. We are so excited to learn from him while we explore EIGHT wines that Executive Chef Edelberto Gonçalves will be pairing his cuisine with. Read more about Jack Here.

THE WINE

VILMART CHAMPAGNE, NV
A mouthwatering Champagne that shows seamless integration of the plush and creamy mousse, rapierlike acidity and expressive range of peach, chopped nut, ripe green apple, star anise and honeysuckle aromas and flavors that persist on the long finish. 70% Chardonnay and 30% Pinot Noir. Disgorged January 2022. Drink now through 2027.

00 OREGON CHARDONNAY, ‘18
The VGW (Very Good White) is crafted from Dijon clone Chardonnay from the Eola-Amity Hills. The fruit was picked at 22 deg. Brix, despite advice to let it hang. The decision was wise - the resulting wine is balanced and elegant. Despite a pronounced reductive edge from the 'Black Chardonnay' technique of consultant Pierre Milleman, the wine is expressive and deep. Initially, the wine was a bit closed, but aromas of ripe pear, acacia flower, candle wax, and hay develop with time. The texture is rich and broad, with a depth that suggests that it will age for decades.

BOUCHARD CHASSAGNE, ‘20
The 2017 Bouchard Père & Fils Chassagne-Montrachet is on point. TASTING NOTES: This wine does an excellent job in representing the village level of this appellation. Its aromas and flavors show freshness and plenty of lively fruit. Pair it with a lightly-dressed crab salad.

DR. MAYER PINOT NOIR, ‘21
“Crunchy pinot with cherries, watermelon and dried citrus aromas and flavors. Medium-bodied, crisp and delicious. Tangy yet firm. White pepper to the fruit. Drink and enjoy. But a few years of bottle age will soften it.”

FAIVELY NSG, ‘21
This name pays tribute to the Faiveley family’s ancestors who were, in the early 20th century, industrial leaders and statesmen. Amongst them was Maurice Colrat de Montrozier, great uncle and witness to the marriage of Guy Faiveley (5th generation) and Yvonne Faiveley in June of 1945 - an occasion that marked the coming together of two very different industries: wine and rail. Intense garnet red hue and aromas of fruit, oak and spice on the nose. The palate reveals a smooth, rich attack, velvety tannins and good balance. A delicate, seductive and very elegant wine.

RELIQUUS CABERNET SAUVIGNON, ‘18
The 2018 Reliquus Cabernet Sauvignon is generous and fleshy, with a delicious nose of red cherry, black plum, leather, roasted red pepper, pot pourri, and dried violets. The palate is round and sublimely textured, with flavors of red fruits, black fig, cocoa powder and baking spices in an effortless balance. This wine pairs beautifully with food and is perfectly accessible now, and will also continue to integrate and develop with time in the cellar. 

CROIX DE BEAUCAILLOU, ‘18
The second wine of this great domaine is the 2018 La Croix Ducru-Beaucaillou. A blend of 62% Cabernet Sauvignon, 35% Merlot, and 3% Petit Verdot, this ripe, opulent beauty boasts a dense purple color to go with a sexy, full-bodied style showing loads of blackcurrants, cassis, spice, candied violet, and tobacco-like aromas and flavors. Plush, full-bodied, and concentrated on the palate, this is one big, sumptuous Saint-Julien that's going to evolve for 15-20 years or more.

RIESLING ICE WINE, ‘19
Ice Wine demands certain temperatures, roughly 6 hours of 12-18F.  An uncommonly cold night 11/12/19 into morning of 11/13/19 allowed the 2019 harvest crew to make the first Hosmer Winery Ice Wine in nearly two decades. A rich concentration of tangelo and mandarin rind open the nose. The midpalate is a balancing act of red raspberry and tangerine pith. The finish is both a rich and tight expression of citrus carried by the opulence of a honeyed dessert Riesling

Menu To Follow

$319 + Tax & Gratuity

$25 deposit per seat via credit card required to secure reservation. Cancellation permitted within 48 hours of the meal.

Please call us at 281-351-2225 to book your table. We are not accepting online reservations for this event.

Join us for an extra special wine dinner with Houton’s own master Sommelier Jack Mason. Jack Mason, achieved Master Sommelier status at the very young age of 27 and one of the youngest to do so. He is one of only 12 esteemed Master Sommeliers currently in the state of Texas and one of 172 Master Sommeliers in North America. We are so excited to learn from him while we explore EIGHT wines that Executive Chef Edelberto Gonçalves will be pairing his cuisine with. Read more about Jack Here.

THE WINE

VILMART CHAMPAGNE, NV
A mouthwatering Champagne that shows seamless integration of the plush and creamy mousse, rapierlike acidity and expressive range of peach, chopped nut, ripe green apple, star anise and honeysuckle aromas and flavors that persist on the long finish. 70% Chardonnay and 30% Pinot Noir. Disgorged January 2022. Drink now through 2027.

00 OREGON CHARDONNAY, ‘18
The VGW (Very Good White) is crafted from Dijon clone Chardonnay from the Eola-Amity Hills. The fruit was picked at 22 deg. Brix, despite advice to let it hang. The decision was wise - the resulting wine is balanced and elegant. Despite a pronounced reductive edge from the 'Black Chardonnay' technique of consultant Pierre Milleman, the wine is expressive and deep. Initially, the wine was a bit closed, but aromas of ripe pear, acacia flower, candle wax, and hay develop with time. The texture is rich and broad, with a depth that suggests that it will age for decades.

BOUCHARD CHASSAGNE, ‘20
The 2017 Bouchard Père & Fils Chassagne-Montrachet is on point. TASTING NOTES: This wine does an excellent job in representing the village level of this appellation. Its aromas and flavors show freshness and plenty of lively fruit. Pair it with a lightly-dressed crab salad.

DR. MAYER PINOT NOIR, ‘21
“Crunchy pinot with cherries, watermelon and dried citrus aromas and flavors. Medium-bodied, crisp and delicious. Tangy yet firm. White pepper to the fruit. Drink and enjoy. But a few years of bottle age will soften it.”

FAIVELY NSG, ‘21
This name pays tribute to the Faiveley family’s ancestors who were, in the early 20th century, industrial leaders and statesmen. Amongst them was Maurice Colrat de Montrozier, great uncle and witness to the marriage of Guy Faiveley (5th generation) and Yvonne Faiveley in June of 1945 - an occasion that marked the coming together of two very different industries: wine and rail. Intense garnet red hue and aromas of fruit, oak and spice on the nose. The palate reveals a smooth, rich attack, velvety tannins and good balance. A delicate, seductive and very elegant wine.

RELIQUUS CABERNET SAUVIGNON, ‘18
The 2018 Reliquus Cabernet Sauvignon is generous and fleshy, with a delicious nose of red cherry, black plum, leather, roasted red pepper, pot pourri, and dried violets. The palate is round and sublimely textured, with flavors of red fruits, black fig, cocoa powder and baking spices in an effortless balance. This wine pairs beautifully with food and is perfectly accessible now, and will also continue to integrate and develop with time in the cellar. 

CROIX DE BEAUCAILLOU, ‘18
The second wine of this great domaine is the 2018 La Croix Ducru-Beaucaillou. A blend of 62% Cabernet Sauvignon, 35% Merlot, and 3% Petit Verdot, this ripe, opulent beauty boasts a dense purple color to go with a sexy, full-bodied style showing loads of blackcurrants, cassis, spice, candied violet, and tobacco-like aromas and flavors. Plush, full-bodied, and concentrated on the palate, this is one big, sumptuous Saint-Julien that's going to evolve for 15-20 years or more.

RIESLING ICE WINE, ‘19
Ice Wine demands certain temperatures, roughly 6 hours of 12-18F.  An uncommonly cold night 11/12/19 into morning of 11/13/19 allowed the 2019 harvest crew to make the first Hosmer Winery Ice Wine in nearly two decades. A rich concentration of tangelo and mandarin rind open the nose. The midpalate is a balancing act of red raspberry and tangerine pith. The finish is both a rich and tight expression of citrus carried by the opulence of a honeyed dessert Riesling

Menu To Follow

$319 + Tax & Gratuity

$25 deposit per seat via credit card required to secure reservation. Cancellation permitted within 48 hours of the meal.

Please call us at 281-351-2225 to book your table. We are not accepting online reservations for this event.

Special Instructions
Call us at 281-351-2225 to book your table.
More about Fielding's
Fielding's Culinary Group has two locations: Fielding's Local Kitchen + Bar and Fielding's Wood Grill. Both restaurants make everything from scratch and source from local producers as much as possible. They specialize in New American cuisine and reinvented cocktails as well as boasting a large wine selection.
When & Where
Dec 5, 2023, 6:30pm to 9:00pm Timezone: CST
$319.00


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