Neyers Vineyards Wine Dinner with Bruce Neyers

Neyers Vineyards Wine Dinner with Bruce Neyers


Location Info:

4511 McKinney Ave.
Dallas, TX  75205
What: On October 17th, enjoy another wonderful evening at Abacus as we host our October wine dinner with Neyers Vineyards. Chef Chris Patrick has outdone himself yet again with a unique menu that will feature a Five Spice Yakitory Glazed Nilgai Antelope course. These antelope were originally introduced to the King Ranch in the 1930’s by a family member who decided that South Texas was a tough environment for cattle that had evolved in a cooler climate. His search for an animal that could thrive in the South Texas climate and produce a high quality, lean meat led him to the nilgai antelope. The meat has a mild flavor with a good texture, much like veal. It is extremely low in fat, averaging well under 1% for most cuts. You will start your dinner with passed appetizers and four delicious courses alongside an assortment of award-winning wines from one of California’s best artisan wineries. Begun in 1992 by Bruce and Barbara Neyers, Neyers Vineyards produces about 15,000 cases of wine annually. In 1999, they purchased and renovated a winery on a thirty-acre parcel in the Sage Canyon area of Napa Valley. Over the next 14 months they built the modern, highly functional winery designed for their traditional winemaking practices. Influenced by French Wine Producers: Results: Neyers Vineyards sits in the heart of the Napa Valley but Bruce’s experience with French wine importer Kermit Lynch has had an undeniable influence on the wines. Many of the French producers Bruce works with farm organically, make their wines naturally without use of cultured yeast or laboratory designed malo-lactic starter, and bottle their wines without fining or filtration. Neyers utilize many of their ideas. Aging: Their barrels are made in France, from wood bought in bulk and air dried for three years, two years longer than normal. All of their grapes are picked by hand, into small bins that hold only one-half ton. They are then laboriously hand sorted and inspected at the winery. They produced their first vintage in this state of the art facility in 2000. In 2002, Wine and Spirits Magazine named Neyers Vineyards the Artisan Winery of the Year. To introduce diners to the Neyers Wines portfolio is owner Bruce Neyers. DINNER MENU WITH PAIRED WINES PASSED Vanilla Bosc Pear, Brazos Valley Blue, Walnut, Pig Ear Sansyo Pepper Crusted Butterfish Tataki, Apple-Ginger Relish, Wonton Chardonnay, Carneros District 2014 FIRST COURSE Pork Lace Wrapped Atlantic Monkfish Butternut Squash Puree, Cranberry Gastrique, Pepitas PINOT NOIR, ROBERTS ROAD, SONOMA COAST 2014 SECOND COURSE Mustard Crusted Roasted Dorper Leg of Lamb Smoked Tongue & Hand Cut Pappardelle Carbonara, Roasted Anaheim Chili NEYERS RANCH CABERNET SAUVIGNON, CONN VALLEY 2013 THIRD COURSE Five Spice Yakitori Glazed Nilgai Antelope Black Truffle Murasaki Sweet Potato Puree, Maitake Mushroom SAGE CANYON RED, 2015 FOURTH COURSE Pistachio Pavlova, Currant Curd Kiwi, Strawberry & Fig PLACIDA VINEYARD

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