The Houstonian ballroom was awash in purple and blue. Spotlights focused on Houston’s best and brightest sommeliers at the Periwinkle Foundation’s Iron Sommelier Competition. Each Sommelier poured and discussed their personally selected wine: zippy whites from Greece, sparkling wines from Britain, bold reds from Mexico and ancient varieties from the Canary Islands. From across the ballroom, I saw Matthew Pridgen, wine director for Chef Chris Shepherd’s Underbelly and OneFifth restaurants. What caught my eye was Pridgen’s casual look with shirt sleeves rolled high while presenting his wines in front of a large Texas flag.

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