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    served at cellar temp

    Favorite Houston wine bar uncorks private label bottles for fans near and far

    Eric Sandler
    Jan 29, 2024 | 4:36 pm
    13 Celsius patina wine

    Sample the wine for $13 by-the-glass.

    Courtesy of 13 Celsius

    One of Houston’s most popular wine bars has added its own private label bottles to its extensive inventory. Dubbed Patina, the brand will serve as an extension of Midtown favorite 13 Celsius’s mission to encourage Houstonians to drink better wine.

    True to its name, each label will feature artwork inspired by 13 Celsius’s historic building in the heart of Midtown. For general manager Adele Corrigan and owner Ian Rosenberg, sourcing unique vintages seemed like a good way to expand 13 Celsius’s reach without opening a second location.

    “This idea was born out of ongoing discussions for the past 10 years of whether or not to open a second location, and how to bring 13 to a broader range of people,” Corrigan tells CultureMap. “We decided a creative option to make 13 more accessible would be to do private label selections. That way Houston wine lovers have a new option — whether they be new to 13 C, former regulars who have moved away, or people who are already fans and want to enjoy 13 from the comfort of their home. They can also gift their favorite wine bar to friends and colleagues.”

    Corrigan and Rosenberg are working with a local importer to handle Patina’s logistics. For their first release, they selected a wine made with Barbera grapes from Piedmont in northern Italy. The sommelier tasted the wine during a visit to Italy in 2023 and wanted to share it with Houstonians.

    Branded Patina “Due Gelsi,” it’s described as a “medium-to-full-bodied red wine with red fruit notes, a slightly earthy character, firm tannins, and a balanced finish.” Currently available for $13 by-the-glass or $47 for a bottle, it debuted on the list in time for the wine bar’s 17th anniversary on New Year’s Eve.

    “It was a wine that works with or without food and is something I would want to drink every day,” Corrigan explains. “Knowing our customers’ palates, I knew with the first taste, our guests would make the connection between the wine and how it personifies the old world character of our space.”

    Future releases will focus on other European wines that aren’t currently available in Texas. Expect more details to be made available soon.

    nightlifewine
    news/restaurants-bars
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    truffle masters recap

    Street corn shines at Houston's truffle-powered chef competition

    Eric Sandler
    Mar 12, 2026 | 5:32 pm
    Truffle Masters 2026
    Photo by Daniel Ortiz
    Marcus Benedict, Daniella Johner, and chef Luis Roger of MAD and BCN.

    One of Houston’s top Mexican restaurants took the top prize at this year’s Truffle Masters competition. Victoria Elizondo, chef-owner of Cochinita & Co., bested 24 other Houston chefs with Elotitos, corn brushed with chiltepin aioli, dusted with seven chile spice, and finished with shaved truffles and Parmesan.

    “The team killed it last night,” Elizondo wrote on Instagram. “We won 1st place at @thetrufflemasters all while having fun and cooking with love! Food doesn’t need to be fancy, it just needs to be made with corazón!”

    The attention couldn’t have come at a better time. As CultureMap reported last month, Cochinita & Co. is currently in the process of opening a second location in Lindale Park. Customers can invest in the project via the NuMarket platform in exchange for credits at the restaurant.

    Second prize went to Camaraderie in the Heights for its black sesame and black truffle gelato, while Cocody, a French restaurant in River Oaks, took third place for its truffle-shaped Lollys Persillade Escargot Cromesquis, essentially an escargot lollypop with with black truffle and quail egg in the middle.

    Montrose sushi restaurant Soto won People’s Choice with its Engawa fin muscle with truffle balsamic unagi sauce, kizami, and chocolate black truffle masago arare. Aniket Bhingare, a bartender at Michelin-starred restaurant Musaafer, won the cocktail competition with his Pour Me a Slice, made with truffle and herb-infused and a clarified mix of roma tomatoes, fresh basil, oregano, basil, and truffle oil.

    Other standout dishes included a Yukon Gold potato with truffle brown butter from Michelin-recognized sushi restaurant Hidden Omakase, truffle s’mores from Israeli-inspired steakhouse Doris Metropolitan, beef tartare and truffle ice cream from fine dining sushi restaurant Katami, and Credence’s truffle duck sausage with plums and truffles. Maximo, a Mexican restaurant in West U., maximized (sorry) its truffle usage with a Cachetada de Barbacoa Taco, made with nixtamalized truffle tortilla, truffle-braised barbacoa, and sottocenere al tartufo cheese with black garlic-habanero salsa

    More than 350 attended the sold-out affair, which took place at the Astorian events space in Sawyer Yards. The judging panel include both media members (such as this author) and hospitality pros. A portion of proceeds will be donated to the KNOWAutism Foundation.

    Truffle Masters 2026

    Photo by Daniel Ortiz

    Marcus Benedict, Daniella Johner, and chef Luis Roger of MAD and BCN.

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