December 3, 2018
by Tom Parmeson
in Accolades
October 13, 2018
by Tom Parmeson
TICKETS ARE PRICED AT $110 PER PERSON (INCLUDING TAX AND GRATUITY).
ONLINE PURCHASE AT HTTP://WWW.RIONDOS.COM/TICKETS/PARMESON
OR PLEASE EMAIL DONDO2661@GMAIL.COM OR CALL (409) 621-9595 FOR RESERVATIONS.
in Events
October 13, 2018
by Tom Parmeson
Wine Dinner at Amici Wine Bistro!!! Check out that menu!
Very limited seating. Please call (281) 558-6060 for reservations.
Address: 1127 Eldridge Pkwy #1030, Houston, TX 77077 
in Events
October 13, 2018
by Tom Parmeson
in Accolades
May 24, 2018
by Tom Parmeson
in Events
April 25, 2018
by Tom Parmeson
Amazing write-up in the Houston Chronicle today!
#parmesonwines #houstonchronicle #cheers#sonomawine #sonomacounty #lovinglife#houstonwine #houston
in Accolades
April 18, 2018
by Tom Parmeson
Wow! Our Pinot Noir is Wine of the Week in the Houston Chronicle!
https://www.houstonchronicle.com/…/Wine-recommendations-of-…
Come try the wine this week. I will be pouring at the following locations. Cheers!
Friday April 20th 5-8pm : Village Liquor in Garden Oaks 3406 N Shepherd Houston, Tx 77018
Saturday April 21st 2-4pm: Houston Wine Merchant 2646 S. Shepherd Dr. Houston, TX 77098
in Accolades
March 31, 2018
by Tom Parmeson
Join us at Fleming’s The Woodlands for a special wine dinner featuring four extraordinary wines from Parmeson Wines. This one-night-only event includes a perfectly prepared five course menu, expertly curated by Chef Partner Patrick Gerac. Tables are limited, so please reserve yours today.
Saturday, April 21, 2018 6:00 PM To 8:30 PM
$125 per Guest plus tax and gratuity
CALL 281-362-0103 TO RESERVE
Address
1201 Lake Woodlands Drive
The Woodlands, TX 77380
First Course
Crab Louie Salad
butter lettuce, candied almonds, roasted tomatoes, pickled asparagus, poached egg, tarragon vinaigrette
PARMESON, Chardonnay Russian River Valley, 2013
Second Course
Pan-Seared Duck
mushroom stew, microgreens, blueberry gastrique
PARMESON, Pinot Noir Sonoma Coast, 2014
Third Course
Pappardelle Bolognese
rich beef and tomato sauce, shaved parmesan, basil
PARMESON, Zinfandel Russian River Valley, 2013
Fourth Course
Veal Chop
parsnip purée, braised swiss chard, crisp shiitake mushrooms
PARMESON, Cabernet Sauvignon Alexander Valley, 2014
Dessert
Chocolate Plum Tart
white chocolate crème anglaise
Coffee & Tea
in Events