These were the words spoken by my good friend and fellow Tavola Rosso contributor, Emily on the patio at Ibiza in Houston last week. It had been a few months since Isabell and I had gotten together with Emily, so this was a little cause for celebration; hence: “Should we start with bubbly?” We did and that bubbly was a brut rose from Henriot. Bell nor I had ever heard of Henriot, but came away very pleased to have made its acquaintance. This wine was fantastic, easily one of the best champagnes I’ve ever tasted. Emily made the claim that Henriot is poised to overtake the top “go-to” quality champagne, Veuve Cliquot. Those are bold words my friends, so my suggestion is to find a bottle of Henriot ASAP.

The ensuing three hours at Ibiza consisted of an Abbazia di Novacella (a crisp white made from the kerner grape) and an Australian riesling called Clos Clare, paired with pan friend oysters and shimp with tasso cream, and a local goat cheese, portabella, sun-dried tomato pizza.

Later that evening we stopped into Beavers, the top spot in Houston for cocktails. The reason for this is because it also has the best bartender and mixologist: Bobby Huegel. Bobby makes the classics like they were meant to be made, like martinis and Manhattans. On top of that he creates his own dynamic drinks with everything you can think of… and it’s all great!

By this time one of Emily’s good friend, Jaffer, wine director at Del Frisco’s steakhouse had joined us. We decided to cap off the night at 13 Celsius, easily one of the best, if not the best wine bar in Houston. Jaffer selected a late vintage dessert wine from Klein - the oldest winery in South Africa. Here is some interesting background on the the wine, Vin de Constance, and tasting notes:

“These historic vineyards were first planted in the late 1600s as a part of the original Constantia estate, whose legendary sweet wines were celebrated in literature by Jane Austen, Charles Dickens and Baudelaire. It was sought after by Napoleon, in his exile, and by the courts of Europe in the 18th and 19th century. Chosen for its soil of decomposed Table Mountain granite, and its cooling sea breezes from both the Atlantic and Indian oceans, these vineyards provide the perfect terroir for premium winegrowing… Copper in colour, with abundant aromas of of dried mangos, apricots and honey. The palate is unctiously full bodied and intensely flavoured, with a thick, viscous consistency pared by pithy astringency and a fresh, mouthwatering finish.”

A great wine to finish a great day with great friends.