Barleywine, a strong English ale named for having a potency similar to that of wine, is on the drink menu twice this week, with one local brewery launching one of its own and a downtown bar dedicating an entire festival to the beverage. French wine lovers will appreciate the lengthy list of French varietals at a mid-week tasting, and there’s a three-course dinner well suited for those who adore Napa reds. End the last weekend of the month with a mimosa toast at a cozy pop-up brunch.
Tuesday, February 20
Darioush Wine Dinner at Next Bistro
Red wine lovers will be happy with the pairing lineup for this three-course affair, as classic varietals Pinot Noir, Merlot, and Cabernet all have a place on the menu. Dishes from chef and owner Ying Aikens will include a Georges Bank scallop first course, veal-stuffed quail with mushroom risotto, and slow-braised short ribs. Take note that dinner begins at 6:45 pm. Reservations are $139 per person plus tax and gratuity.
Wednesday, February 21
February Wine Tasting: French Wines at Wine Thief
Sniff, swirl, and sip a generous lineup of 12 French wines at the Omni Fort Worth Hotel wine bar’s first monthly tasting of the year. Champagne, Burgundy and the Bordeaux regions of France will be covered at this not-too-formal event, where each taste will be paired with light hors d’oeuvres. Reservations are $55 per person, and the tasting begins at 5 pm. For those who wish to linger a little longer, featured wines will be available by the bottle for half price at neighboring Bob’s Steak & Chop House after the tasting.
Thursday, February 22
The Morrigan Launch Party at Martin House Brewing Company
In an early homage to St. Patrick’s Day, Martin House has aged blond barleywine in Jameson Irish Whiskey barrels. The result is the Morrigan, a potent 12.2-percent alcohol by volume brew that’ll be served in a 13-ounce tulip glass. The $15 ticket includes the glass and two full pours of any of the Riverside brewery’s year-round beers. Don’t want to imbibe quite that much? Pay $10 and get two beers and a half pour of the Morrigan. The event starts at 6 pm, and last call is at 7:45 pm.
Saturday, February 24
Barleywine & Swine at Flying Saucer
Despite its name, barleywine is very much a beer, and there’ll be more than a couple dozen varieties to taste at the Saucer’s sixth annual event. The swine pairings come in the form of a St. Louis-style rib, slow-roasted pork loin, and Johnsonville beer brat with beer braised cabbage and pork gravy. The $30 ticket provides for 12 two-ounce barleywine pours, the two-pound pork platter, and live music from Cody Jasper. The event will start at noon and go until the barleywine and swine run out.
Sunday, February 25
Sunday Funday Pop-Up Brunch at Poured
The four-year-old Mansfield wine bar launches monthly brunch service with mimosa flights to boot. The inaugural menu will include brunch staples like chicken and waffles, shrimp and grits, biscuits and gravy, and old fashioned breakfast plates. Don’t drink wine? Poured serves more than a dozen craft beers, too. Brunch will run from 11 am-3 pm, and reservations are strongly encouraged.