Chef Chat, Part 3: Marc Borel
Yesterday after finishing up our interview with local wine badass Marc Borel, we decided to experience his favorite day at 13 Celsius for ourselves by attending a Tuesday cupcake pairing. We had a raspberry-filled dark-chocolate cupcake with a blend of Shiraz and Bordeaux. The deep tones of the red wine helped cut through the sweetness of the cupcake. It was a good day for 13 Celsius -- the cool slab of marble that makes up the giant bar is the perfect location to cool down after a warm day.
After our awesome cupcake experience, we decided to try a horseradish and olive panini served with chips and house pickles. We ordered a bottle of Odysseus Priorat on Borel's suggestion. The wine had an incredibly delicate, light body with the crisp, clear acidity of pineapple and Washington apples. A bit of lime peel was detected in the aroma, and we felt this unique wine was an incredible choice by our wine badass.
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