By Hannah Barricks
Chris Keel opened Put a Cork in It Wines in January 2006 with a simple idea: stock honest bottles, teach people how to enjoy them, and keep it family-run. Eighteen years later, the mom-and-pop shop he runs with his wife, Deedra, and their son, Kieran, has moved into a larger space five doors down from the original — a spot Keel jokes he “eyeballed for 14 years” before finally landing it in mid-June. The larger retail space means more room for inventory and new “Decanted Wine Classes” every other week, where Keel leads deep dives on regions from Bordeaux to Champagne and side-by-side tastings such as Napa vs. Old World.
Keel’s résumé backs the curriculum. He holds sommelier and Certified Specialist of Wine credentials and is a Wine Ambassador through the Via Vin Italy Wine Academy, a tough, Italy-only exam with a low pass rate. He tastes roughly 5,000 wines a year to hone the impeccable palate behind some of the more interesting tasting menus in Fort Worth. So what’s his pairing rule of thumb? Borrowed from a chef mentor, the advice is simple: “If you could pour that wine over the food, would you eat it?” When in doubt, he says, Pinot Noir and Barbera are safe, flexible bets that complement most dishes. But when you finally tire of the familiar, Keel recommends the following six bottles — breaking down each one and what to serve them with this season.
2020 Nittardi “Nectar Dei” — Maremma Toscana DOC (Italy) — $53
Who/where: From Nittardi, a historic Tuscan estate in coastal Maremma with ties to Michelangelo.
What’s in it: 70% Cabernet Sauvignon, 10% Petit Verdot, 15% Merlot, 5% Syrah.
How it tastes: Dark cherry and mixed berries framed by violets and a gentle cassis note from Petit Verdot. Medium tannins and fresh acidity keep it lively — an elegant alternative to a plush California Cabernet. “Pop and pour” works; 30 minutes in a decanter smooths the edges.
What to pair: Grilled steaks, Tuscan-style roast pork, pizza with fennel sausage, or a Sunday pot of red sauce.
The Setting — 2022 Alexander Valley Cabernet Sauvignon (California) — $100
Who/where: Winemaker Jesse Katz crafts this Sonoma Cabernet for the Cova and McMahon families; he’s also known for Aperture Cellars.
What’s in it: Cabernet Sauvignon from Alexander Valley.
How it tastes: Big, structured and age-worthy, with red and black fruits, baking spice and a sage-like, herbaceous lift typical of the valley. Tannins run medium-plus to high; give it at least an hour in a decanter. Built to cellar for 20 years.
What to pair: High-end cuts — filet, Wagyu rib-eye or lamb chops — simply salted and seared. Skip delicate sides; think roasted mushrooms and crispy potatoes.
“Signature Sommelier” Rosé by Tiffany Tobey — Pays d’Oc IGP 2024 (France) — $23
Who/where: A limited, 70-case collaboration from Fort Worth sommelier Tiffany Tobey, sourced near Carcassonne in the South of France.
What’s in it: 85% Syrah, 15% Cinsault.
How it tastes: Provence-style and pale, with white-peach fruit, a dusting of white pepper and zesty acidity. Dry, refreshing and more spice-driven than juicy.
What to pair: Cheese and charcuterie, crisp salads, roast turkey with herbs — a versatile Thanksgiving table pour that plays nicely with many sides.
Châteauneuf-du-Pape “Belle Amie” 2024 — Guillaume Gonnet (France) — $43
Who/where: Fourth-generation winemaker Guillaume Gonnet and his wife, Kelly, craft this rare white from the famed Southern Rhône appellation.
What’s in it: 50% Clairette, 50% Roussanne.
How it tastes: Textured and layered yet bright — apricot, peach and honeysuckle with a whisper of garrigue (rosemary, thyme). Medium-bodied and not heavily oaked, it lingers on the palate.
What to pair: Scallops with brown butter, roast chicken with herbs, tuna niçoise or richer sushi. Also excellent with creamy pasta and soft goat cheese.
2024 Lost Draw Picpoul Blanc — Texas High Plains (Texas) — $23
Who/where: Lost Draw, based in Hye, works with sustainably farmed High Plains fruit.
What’s in it: Picpoul Blanc, a Mediterranean white that thrives in Texas heat.
How it tastes: Fresh and clean with lemon zest, white peach and a touch of tropical guava. Medium acidity and a surprising bit of texture give it punch without weight. Keel calls it one of the best Texas whites.
What to pair: Gulf shrimp tacos, Thai or Sichuan takeout, chicken satay, sushi and weeknight charcuterie. A great “house white” for holiday grazing.
Nominé-Renard Brut Blanc de Blancs — Champagne (France) — $63
Who/where: A grower Champagne (look for the “RM” code) from the Nominé-Renard family in Villevenard; they farm, harvest and bottle their own fruit.
What’s in it: 100% Chardonnay.
How it tastes: Mineral-driven and brisk, with green-apple skin, citrus and bakery notes of toast and brioche from extended lees aging. Dry (brut) and finely bubbled.
What to pair: Start the evening with it — caviar if you’re splurging, potato chips if you’re not. Also lovely with oysters, roast chicken, and not-too-sweet desserts like almond cake or crème brûlée.
Champagne Thiénot Brut — Reims, France — $60
Who/where: Founded in the 1980s by Alain Thiénot, this independent Reims house has quietly earned its reputation among sommeliers for precision and poise. Still family-owned, it focuses on small-lot blends crafted from premier vineyards across Champagne.
What’s in it: Chardonnay, Pinot Noir, and Meunier — the classic Champagne trio.
How it tastes: Lively, refined, and instantly engaging. Expect green apple, citrus zest, and crisp pear upfront, balanced by the subtle toast and almond tones that come from extended lees aging. “Thiénot is a perfect example of balance,” says Keel. “It’s structured enough for dinner, but bright enough to start the evening.”
What to pair: Smoked salmon canapés, fried chicken, or buttered popcorn if you’re keeping it casual. Keel also loves it with soft cheeses and roasted vegetables — “anything salty or rich that needs a little lift.”
Champagne Bruno Paillard Dosage Zéro D:Z — Reims, France — $95
Who/where: Bruno Paillard established his maison in 1981, aiming for purity and transparency in every bottle. The D:Z (Dosage Zéro) cuvée, a blend of multiple vintages, skips sugar entirely after disgorgement, emphasizing minerality and terroir.
What’s in it: 45% Pinot Noir, 33% Chardonnay, 22% Meunier from sustainably farmed vineyards.
How it tastes: Bone-dry, tense, and racy — yet creamy from long aging. Aromas of lemon peel, chalk, and toasted hazelnut open to a finish that lingers like sea air. “This one’s for the purists,” Keel says. “It’s Champagne in its most honest form — all structure, no disguise.”
What to pair: Ideal with oysters, ceviche, or sushi. It also complements tangy goat cheese and dishes with citrus or vinegar-based sauces. “If your food has acidity, this wine will match it beautifully,” Keel notes.
Keel notes that Fort Worth remains a red-wine town, where Cabernet and blends rule, but he sees curiosity growing, especially for bubbles across price points and for Texas whites made from Mediterranean grapes. If you want a simple pairing rule for the holidays, he says to match intensity and keep acidity in mind. “Let the wine refresh the bite,” Keel says. “When the glass invites the next forkful, you’ve nailed it.”
All wines are available at Put a Cork in It Wine and Spirits in Fort Worth. Pricing provided by owner, Chris Keel, and subject to change.