On a recent visit to Pappas Bros. Steakhouse in Dallas, I took a seat on a leather stool at the polished mahogany bar, my mind set on a class of champagne and an order of oysters on the half shell. As I scanned the menu, sommelier Ben Reynolds approached with a glint in his eye. “Before you settle on that glass of bubbles, let me pour you something special,” he said, producing a glass of golden sauternes, a sweet white wine from Bordeaux. Certainly not the pairing I was expecting, but when a wine professional suggests something intriguing, who am I to decline?As I savored the honeyed wine complimented by the briny oysters, Reynolds shared his insight on the Dallas wine scene.“Dallas has long had…The post “A Cab and a Slab” No More: Dallas Steps Up Its Wine Reputation appeared first on Texas Monthly.