Floyd’s on the Water: State-of-the-Art Wine Room is Keeping Summertime Cool!
Aug 01, 2013 01:59AM
● By Corinne Moore
No, it’s not a mirage in the Texas summer heat. This wave of cool relief can be found inside the wine room within Floyd's on the Water at Harborwalk, an upscale casual restaurant, located at 1301 Harborwalk Blvd. in Hitchcock.
“With a temperature of 58 degrees, the white wines are not too cold and the red wines are just right,” said Lance Botkin, a partner at Floyd’s on the Water. Floyd’s serves regional Gulf Coast seafood with Cajun influences in an intimate, relaxed setting complete with panoramic views. Complement the experience with a perfectly paired wine.
“The general rule is to pair white wines with white sauces, white meat, and light fish,” Botkin said. “Red wine pairs well with red sauces, red meat, and darker colored fish. Also, lighter bodied wines tend to fare well with lighter bodied foods. Another component to consider is that a savory dish may break the rules.”
Suffice it to say, Floyd’s servers are well trained and ready to assist in making the perfect selection of entrée and wine pairings. Consider these examples:
Santa Margherita Pinot Grigio is an Italian wine and would complement the Jumbo Grilled Scallops Rockefeller, a new signature dish at Floyd’s. The innovative white wine is pale straw yellow in color. Its clean aroma and dry flavor has a pleasant golden apple aftertaste and offers great character and versatility alongside the fresh scallops that have been grilled to perfection and topped with a creamy Rockefeller sauce.
The intense flavor of J Pinot Noir from the Russian River Valley vineyards will make a lasting impression when paired with either the 16-ounce Cowboy Cut Bone-In Rib Eye or the 8-ounce filet mignon.
The crisp flavor of the steak is balanced well with the rich black fruit, raspberry, and intriguing vanilla note of the J Pinot Noir wine.
A single New Zealand vineyard provides the Craggy Range Sauvignon Blanc’s distinctive fine chalky texture and great citrus elegance. It marries well with Floyd’s wild caught Crispy Skin Gulf Red Snapper or the fresh Gulf of Mexico Grilled Swordfish.
The combinations are endless. Floyd’s custom wine room is built with Brazilian mahogany wood and the wines are organized by varietal. Order by the glass or share a bottle.
Floyd’s on the Water is open Thursdays 11 a.m. to 9 p.m., Fridays and Saturdays 11 a.m. to 10 p.m., and Sundays from 11 a.m. to 9 p.m.
Call-ahead seating is recommended to dine upstairs at Floyd’s. Coming soon is the convenience of “Open Table” for reservations. Call 409-935-8060 or visit www.floydsonthewater.com for more information.