Taste of Texas: Dessert First
Texas Wine Collective – Carl’s Corner
Taste of Texas: Dessert First (Pairing Event) 23-Nov-2025
Carl Hudson, TWC Wine Educator, will host this event featuring 3 delicious, holiday-style desserts paired with 5 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars, along with one delicious cider from Texas Keeper in Austin.
Reservations and prepayment are required. Please check the website to make your reservations: www.texaswinecollective.com and join us for a fun and delicious pairing.
While tasting these dessert creations, some history of the origins of each will be presented along with tasting notes for each of the wines and the cider.
Pairing #1: Apple Pie, A Warm, Comforting Classic with
Flaky, Buttery Crust and Spiced Apple Filling
McPherson Cellars Clairette Blanche 2024 TX High Plains
Texas Keeper Golden Russet Dry Cider (2004)
Pairing #2: Banana Custard (pudding) with Candied Pecans
Brennan Vineyards Estate Cuvée 2023 Texas
Lost Oak Winery Roussanne Reserve 2024 TX High Plains
Pairing #3: Salted Caramel Chocolate Tarte, Rich and Decadent with
Perfect Balance of Sweet and Salty Flavors
McPherson Cellars Montepulciano Home Block Series 2022
Steve and Cindy Newsom Vyd TX High Plains
Lost Oak Winery Crimson Oak 2022 TX High Plains
Upcoming Taste of Texas Pairings: 1:00 pm TWC Event Center
Corks and Corn Husks (Tamales) December 14th, 2025
Toast to Tapas January 18th, 2026
The history of desserts is a timeline of evolution, from ancient civilizations to modern times. Here are some key milestones in the history of desserts:
Ancient Civilizations: Early desserts were simple, made with honey, dates, figs, other locally available fruits, almonds, and sesame seeds. In ancient cultures many believed sweet treats had the power to bring good luck and prosperity. Desserts were often offered up as a form of worship or sacrifice and were also used as gifts to show appreciation and gratitude to others. In some cultures, desserts were believed to have medicinal properties and were used to treat various digestive ailments.
Medieval Period: Introduction of sugar and spices led to more complex desserts. Medieval chefs began experimenting with pastry techniques, leading to the creation of pastries and confections. Pies, tarts, and marzipan became popular dessert choices among the nobility, showcasing craftsmanship and artistry of medieval bakers and adding new levels of complexity and flavor.
Desserts were important in medieval banquets, serving as a symbol of wealth and status. Elaborate displays of sugar sculptures and edible decorations were common at feasts hosted by royalty and nobility. Desserts were not only a sweet ending to a meal but also a way to impress and entertain guests with their opulence and creativity. The evolution of desserts during the medieval period laid the foundation for the diverse and decadent sweets we enjoy today.
Renaissance: Cultural exchanges and wider availability of sugar and spices resulted in more elaborate desserts. Trade routes played a significant role as explorers traveled to new regions returning with exotic ingredients to add new and unique flavors to traditional desserts. The presentation of desserts also evolved as elaborate sugar sculptures and intricate pastry designs often served as a grand finale to lavish feasts, each dish carefully crafted to impress guests
19th Century: The Industrial Revolution brought new technologies and machinery so that dessert production became more efficient and accessible to most of the population. Mass production allowed for desserts to be produced on a larger scale, making them more affordable and widespread.
Modern Trends: In today’s culinary landscape, desserts have undergone a significant transformation, incorporating innovative techniques and ingredients to create unique and indulgent treats. From molecular gastronomy to plant-based desserts, the world of sweets has never been more exciting. Constant innovation is key these days as chefs constantly push the boundaries of traditional dessert-making by experimenting with unexpected flavor combinations, textures, and presentation styles. Additionally, health-conscious consumers have fueled the rise of plant-based desserts, with vegan and gluten-free options.
In the Middle Ages, rich people ate desserts like preserved fruits, jelly, and wafers made from pastry batter. Italians have been eating panettone (cake) since at least the 15th century and Romans knew that eggs could be used for binding ingredients together. Custard as we know it, was probably invented in the Middle Ages when puddings were mostly meat-based. Rice pudding was known, but until the 19th century it was regarded as a medicine, supposedly for treating digestive ailments. In the 16th century, sugar was very expensive, so most people used honey to sweeten their food. The rich could afford desserts and ate preserved fruit, gingerbread, sugared almonds, and jellys.
Marzipan, a paste made of almond flour and sugar, was available in England from the Middle Ages where it was made into edible sculptures of animals, castles, trees - what the people called subtleties. At Christmas, many enjoyed mince pies, which in those days had 13 ingredients to represent Jesus and the apostles. Commonly used ingredients included raisins, currants, prunes, spices like cloves, mace, black pepper, and saffron, often with some mutton added to represent the shepherds in the classic Christmas story.
The Tudors also had Christmas pudding shaped like a sausage containing meat, oatmeal, and spices. Twelfth Night cake was a fruitcake baked with an item in it, like a coin or dried bean; whoever found it was honored as King or Queen for the event or as host for an evening’s entertainment. Other desserts of this time included mashed fruits, sugared barley stew, bread and butter pudding, and flavored yogurt. In the 17th century, ice cream became a popular dessert and traditional mousse was introduced in the 18th century.
For centuries, most puddings were meat-based. However, in the 19th century, puddings took on their modern ‘sweet’ form. Cakes, jellys, custards, Bakewell tart (almond and jelly pastry), and roly poly (jam filled pastry roll) all became important puddings, aka desserts.
In America, from its early days as a British colony, desserts have been important to the culinary landscape. Like in Europe, honey, fruits, nuts, and when available, sugar, spices, and pastry flour became key ingredients. Pies were a common addition to the table, but most were savory meat pies. Eventually sweetened fruit and custard pies became important desserts. Apples are actually native to Asia and eventually sweet apples with which we are familiar today were brought to Europe. Later, many European settlers brought with them plants and seeds to use in developing farms and orchards in America. Apples were one of the most important.
Apples were mostly used for producing cider which was much preferred to the local water and cheaper to produce than beer. Planting apple trees in orchards helped many establish homesteads in colonial America. As a result, by the 1800s, Americans were growing over 14,000 different varieties of apples! It’s clear that apples were popular, but they weren’t really associated with Americana until John Chapman, better known as the legendary Johnny Appleseed, helped make apples part of American folklore.
The earliest apple pie recipe was published in England in 1381. Many variations followed across Europe, including the famous lattice-style top crust apple streusel developed by the Dutch. Apple pie in America was first mentioned in documents dating to 1697. The new country’s first cookbook, American Cookery, published in 1796, contained two apple pie recipes. Since it was an easy and affordable dish to make, apple pie quickly became part of the American culinary repertoire.
Apple pie’s image as an all-American icon didn’t solidify until the 20th century when it was embraced as a symbol of comfort and national pride. In 1928, The New York Times mentioned the phrase "as American as apple pie" in reference to the homemaking capabilities of First Lady Lou Hoover. And during World War II, American soldiers famously said they were fighting for "mom and apple pie." Suddenly, even though it had non-American origins, the humble apple pie became shorthand for all things wholesome and patriotic in the U.S.A. Apple pie’s journey from European kitchens to American tables illustrates the blending of cultures and evolution of culinary traditions, leading to it becoming a symbol of American heritage.
Sweet, crisp apples that we use for pie today were brought to America by those early settlers from Europe. The only native American apples were tart crabapples that definitely needed a LOT of sweetening to make a pie. It took years of planting seeds and grafting various apple varieties to produce fruit fit for a dessert. The spices we love on apple pie - cinnamon, nutmeg, clove and even the sugar used to sweeten the apples – were imported from Asia via European spice trade routes or the West Indies. So, even the flavors of apple pie had to take a long journey to get here.
As for the pie part, the idea of encasing fruit in flaky pastry was being done centuries before America won its independence from Great Britain. Wrapping fruit in dough dates to medieval Europe. And that first apple pie recipe from England in 1391 included not only apples but figs, raisins, pears, and—oddly enough—no sugar (since sugar was such a pricey luxury).
The French had their Tarte Tatin, the Dutch had apple streusel pastries, and the Swedes had delicious apple cake. So, our beloved American apple pie is really part of the broader European culinary toolkit that immigrants brought to the United States.
Today, apple pie remains a beloved dessert in America and is often served at family gatherings and on American holidays like Fourth of July and Thanksgiving. Many families even have their own unique recipes passed down from generation to generation. While apple pie did not originate in America, over the years it became fully integrated into American cuisine and is now considered a classic American dish. Indeed, much like America itself, apple pie is a melting pot of many different cultural and culinary traditions. It’s also just plain old delicious to eat!
So, now we get to taste Chef Marshall’s version of Apple Pie. To pair with the pie we have chosen a light, refreshing white wine and a tasty apple cider as a tip of the tri-cornered hat to those early settlers who developed apple orchards on American shores. Please enjoy.
Pairing #1: Apple Pie
McPherson Cellars Clairette Blanche 2024 TX High Plains
Clairette Blanche 100%, was sourced from Texas High Plains vineyards. The fruit was mechanically harvested, pressed, and fermented approx. 28 days at 57oF in SS tank. The wine was aged in SS tank and bottled @ 12.5% ABV, 0.3% RS (essentially DRY). Clairette Blanche is a grape variety most widely grown in French Mediterranean wine regions: Provence, Rhône, and Languedoc, all areas with climates that are arid, often hot, and full of summertime sunshine, much like key wine regions in Texas. Because the name is classified as feminine gender in French, Blanche is used rather than the masculine form, Blanc. The grape is often used for blending with higher-acid varieties such as Piquepoul Blanc and Muscat Blanc. If grown judiciously and harvested at the right time, quality white wine can be produced. McPherson offers this pale straw colored wine with light citrus (think pink grapefruit) and honeysuckle aromas. Flavors of soft mint, lemon curd, and a bit of acid sharpness make this a good pairing for simple seafood, bright fruit salads, grilled or baked chicken or turkey, charcuterie boards, and even apple pie to finish the meal. Who else would you like managing the production of a Clairette Blanche varietal wine but Kim McPherson and Spenser Igo?
Texas Keeper Golden Russet Dry Cider (2024)
Golden Russet is a classic American cider apple, once called the Champagne apple. It originated from upstate New York in the early 19th century, but the exact lineage of this unique apple is lost in history. The 2024 Golden Russet cider was aged in neutral tanks for 12 months and bottled at 9.5% ABV. It carries notes of papaya, kiwi fruit, and ripe nectarine on the nose and leads with pear and nectarine flavors on the palate. The finish is dry, subtly flinty, and apple-rich. This cider is a tip of the tri-corner hat to the early American settlers who planted those apple orchards and produced countless versions of cider. This is refreshing to just sip and will also pair well with many foods. Match this with prosciutto-wrapped peach or nectarine slices, cheese fondue, cornmeal crusted fried okra, grilled shrimp or redfish, roasted turkey and dressing, honey roasted ham, and the holiday pies we love.
Texas Keeper Cider was started in 2013 by three long-time friends all born and raised in Austin, TX. Cidermaker Nick Doughty’s interest evolved from early experiences in England and later in orchards and vineyards in New Zealand. Brandon Wilde, Assistant Cidermaker and Sales, has been an avid homebrewer and has now added cider to his repertoire. Lindsey Peebles, Events and Legal, considers fermentation in all its forms to be a great human discovery, especially when it produces good cider.
The story of pudding begins in ancient times, where it was first conceived as a savory dish rather than a sweet dessert. Early forms of pudding were mixtures of grains and animal parts steamed together in a casing - a precursor to sausages. These dishes were valued for their practicality as they served to efficiently preserve meat and offer needed nourishment. Those of you who attended the Taste of Texas: Bonus for Bratwurst (Sep-2024) may remember part of the story. The word “pudding” itself is derived from the French boudin, which means sausage. In medieval Europe, puddings were a dietary staple and included ingredients that varied by culture and country.
Over time, sweet dishes gained in popularity and this transition laid the foundation for the modern, dessert-style pudding we know today. During the Renaissance sweet puddings were made from honey, spices, and dried fruits. These were considered a symbol of wealth and sophistication, often reserved for grand celebrations. Eventually the availability of sugar during this period widened the scope of sweet dishes and desserts, encouraging innovation in pudding-making.
The industrial revolution in the 18th and 19th centuries dramatically changed the way puddings were prepared and consumed. Food processing techniques improved while ingredients like sugar, milk, and refined grains became more affordable and accessible. This allowed pudding to transition from a high-society delicacy to a dish enjoyed by people in all walks of life. Around this time, baked puddings like bread or rice pudding and custards gained popularity. The industrial era also introduced packaged and shelf-stable products such as custard powders and pudding mixes which revolutionized dessert-making. By the end of the 19th century, dessert pudding had become firmly entrenched as a cherished dish in both Europe and North America.
Modern pudding as we know it—smooth, creamy, and often served chilled—owes its development to 20th century culinary innovations. Advances in refrigeration and food preservation allowed puddings to evolve from steam-cooked dishes into luscious treats found on grocery store shelves. The introduction of instant pudding mix in the 1940s, created by food manufacturers like Jell-O, brought a revolution in dessert preparation. Modern puddings demonstrate how far this dish has come, with a solid foothold in both home cooking and commercial production.
Pudding holds deep cultural significance in many parts of the world, and America’s classic renditions like rice pudding, bread pudding, custards, mousse, and banana pudding have become important additions to family feasts and gatherings, often via recipes passed down through generations. With its layers of silken custard, sliced bananas, and some manner of vanilla baked-goods that come together to form a dessert greater than the sum of its parts, banana pudding is a sweet treat loved by many, however one chooses to construct and serve it - hot or cold, with Nilla wafers or sponge cake, topped with whipped cream or meringue.
There is some interesting American history to consider when thinking specifically about banana pudding. Like many people and their ancestors who now call this land home, bananas arrived on our shores via ships. Before the Civil War, a few bunches made their way from the West Indies to Atlantic coastal areas. These proved very popular and with advances in boats and shipping operations, more and more bananas were shipped from the Caribbean and Central America. American businessmen bet that consumers would develop a taste for this exotic fruit and created a huge market for bananas. As supply increased and they became more widely available, cooks across the country came up with varied ways to use them.
A traditional English dessert with layers of custard, fruit, and sponge cake, often topped with whipped cream, is called a trifle. This link seems to have been developed into the banana pudding recipes we know today. And of course, the use of pudding in the name is just a carryover from the British who for centuries have tended to call any dessert a pudding.
Banana pudding was first mentioned in America in an 1878 New York Times column. The first recipe appeared in Good Housekeeping in 1888. The recipe noted: "Make and chill a pint of custard, line a pretty dish with alternating layers of sliced sponge cake and sliced bananas; pour the custard over the layers and top with whipped cream." And this, more or less, is the version that remains the status quo today as this classic dessert has become “as American as apple pie.”
The convenient use of vanilla wafers in place of sponge cake began around 1920 when a recipe using the cookies appeared in the Bloomington, IL, newspaper. Seeing a business opportunity, the National Biscuit Company took advantage of banana pudding's popularity and started printing a recipe for the dessert on Vanilla Wafers boxes in the 1940s - officially renaming them "Nilla Wafers" in 1967. Nabisco's marketing efforts for the cookie surely played a factor in helping to further spread the joy of banana pudding to the masses.
Banana pudding seems to have a strong link to the South despite its early northeast Atlantic coast origins. Some believe this is because it is easy to prepare and can easily feed a crowd which often happens with Southern folks. One writer suggested that weddings, funerals, and family reunions are perfect opportunities to serve banana pudding. In addition, when served cool, it offers a brief respite from often sweltering temperatures.
While vanilla-flavored pudding or custard remains the standard, there are many variations on the theme with the cake or wafer part of the recipe. Some favorites include: sponge cake, Nilla Wafers. graham crackers, shortbread cookies, pound cake, and rich biscotti cookies. Other additives often mentioned include marshmallows, salted caramel crumbles, toasted or candied nuts, and even banana liqueur or a spot of bourbon. Regardless of how it's assembled or served, any manner of banana pudding is usually a treat.
So, let’s now taste Chef Marshall’s version of Banana Pudding with candied pecans paired with two fuller-bodied white wines, a blend of Semillon and Viognier and a barrel-aged Roussanne.
Pairing #2: Banana Custard (pudding) with Candied Pecans
Brennan Vineyards Estate Cuvée 2023 Texas
This is a blend of Viognier 57% and Semillon 40% sourced from Newburg Vineyard just 10 miles south of the winery in Comanche County, plus a dollop of Muscat Blanc 3% from Reddy Vineyards, Brownfield, TX, Terry County. Mechanically harvested fruit was pressed and fermented separately in SS tanks at 55oF for 15-20 days; aged in SS tanks for 8 months; blended and bottled @ 13.0% ABV, 0% RS (dry). The desire was to create an official Estate wine from these two workhorse varieties grown in Brennan-managed Newburg Vyd. The Brennan team combined these grapes for a lively and energetic wine with a pale straw color and light, crisp mouthfeel. Aromatics of candied apricots, ripe nectarine, and hints of peach and melon lead to rich flavors of candied Meyer lemon, persimmon, tropical fruits, and more ripe peach. Pair with baked triple cream brie topped with peach preserves, fruit salad with poppy seed dressing, garlic and burrata shrimp pasta, prosciutto-wrapped melon, southern gravy smothered pork chops, and of course, Banana Custard with Candied Pecans for dessert.
Lost Oak Winery Roussanne Reserve 2024 TX High Plains
This is 100% Roussanne was sourced 73% from Diamante Doble Vyds, Tokio, and 27% from Rowland Taylor Vyds near Brownfield, both in Terry County. Machine harvested fruit was pressed and fermented cool for 28 days; aged 9 months in barrels [40% 1-yr French oak, 55% neutral oak, and 5% SS], and bottled @ 12.9% ABV, 0% RS (dry). Roussanne is originally from the Rhône region of southern France and skin on the ripe fruit has a reddish-brown hue, a color best described by the French word, roux (rust). Roussanne wines tend to be fuller bodied whites with characteristics similar to Chardonnay, especially when fermented or aged in oak barrels. This wine shows aromas of vanilla, white tea leaves, butter, baked brioche, and white peach. Vanilla and peach carry over in the flavor department enhanced by Meyer lemon, ripe Bartlett pear, and toasted almonds. The finish is very elegant - smooth and silky. Suggested pairings include spinach and artichoke cheese dip, prosciutto and fig flatbread, shrimp alfredo or cheese ravioli, bacon wrapped figs stuffed with cream cheese, and classic banana pudding.
What is a tarte? A tarte is a type of pastry that features a crisp, shallow crust with sweet or savory fillings. It is distinct from a pie due to its shallow structure and open-faced design, which allows the filling to be visible and often garnished. Tartes can come in various sizes, typically baked in a tart pan with fluted edges, giving it an elegant appearance. The fillings can range from fruit, creamy custards, to rich chocolate or caramelly nut mixtures, depending on the desired flavor profile. The traditional sweet tarte is often topped with fruits, glazes, or creams, making it visually appealing. Tartes can be enjoyed any time of the year with seasonally available ingredients. Tartes have become a staple in many cultures and cuisines, celebrated for its range of textures and flavors.
The modern chocolate tarte we know today, a delectable and versatile pastry, was famously designed by Chef Gaston Lenôtre in the 1960’s - a thin pastry base filled with dark chocolate ganache. However, the history of tarte can be traced back to ancient civilizations. The word “tarte” comes from the Latin term “torta,” which refers to a shape that has been molded into something pleasing, usually rounded. Ancient Greeks and Romans are often credited with early forms of pies and pastries that combined a crust with either sweet or savory fillings utilizing available local ingredients. During the medieval period, particularly in France, the basis of pastry to form a pie crust was created. Early mentions of sweet tartes are found in medieval cookbooks where custard-like mixtures were baked into a pastry crust or pie shell.
Many variations have followed as chefs and cooks endeavored to capture delicious flavors in this style of popular dessert. Today, the term “tarte” encompasses a wide variety of pastries, each with distinctive features. Savory tartes, commonly filled with vegetables, cheeses, and/or meats bound by egg custard, are viewed as a precursor to what we now identify as quiche. Such savory tartes are a staple in many culinary traditions.
Sweet tartes embrace an entirely different approach, typically featuring fruits, chocolates, or custards as primary fillings. Classic versions showcase the creative potential for tartes. French Tarte Tatin is basically a caramelized apple tart, usually inverted before serving. Italy’s version of tarte, known as “crostata,” usually involves a thicker, buttery, rustic-shaped crust and the use of seasonal fruits. The British tart ranges from fruit tarts to creamy custard tarts to treacle tarts (made with a filling prepared from rich golden syrup, bread crumbs, and lemon zest), all reflecting regional culinary inclinations. Tartelettes, small, individual-sized tartes. have gained immense popularity in cafes and bakeries while providing chefs with the opportunity to display their artistry.
Now we come to salted caramel, a delightful combination of sweet and salty flavors that has gained immense popularity over the past few decades. Salted caramel didn't exist for most people until 2008, when it suddenly showed up everywhere. Häagen-Dazs put it in their ice cream. Starbucks stirred it into hot chocolate. Then President Barack Obama declared his love for the flavor. The timing might've been a fluke, but the obsession wasn't. There's a reason the flavor combination stuck and that's because salt accentuates every other flavor in your dish. In savory recipes, it's obvious: no salt, no flavor. When it comes to caramel, a pinch of salt also rounds off extreme sweetness, giving it a balanced, yet intense flavor.
There's science behind this as some human taste receptors contain a protein which responds positively when both sugar and sodium are present (salt is the compound sodium chloride, NaCl). The proteins send a stronger signal to the brain, boosting the perception of how sweet something tastes. So, while it won't be winning every popularity contest when it comes to ice cream or other sweet treats, die-hard fans now know why salted caramel might taste better (read: sweeter) than regular caramel.
While it may have only recently become mainstream, salted caramel has a history dating back to the 1970s, when French chocolatier Henri Le Roux mistakenly added a bit of salted butter to his caramel and was pleasantly surprised by the results. The combination of caramel, sugar, cream and salt seemed to enhance and balance the flavors. This discovery tapped into a fundamental culinary principle that extends beyond desserts, as noted above.
Chef Marshall’s variation of a Salted Caramel Chocolate Tart with rich and decadent balance of sweet and salty flavors has been paired with two rich red wines from the Texas High Plains, McPherson Cellars Montepulciano and Crimson Oak, a blend from Lost Oak Winery.
Pairing #3: Salted Caramel Chocolate Tarte
McPherson Cellars Montepulciano Home Block Series 2022
Steve and Cindy Newsom Vyd TX High Plains
Montepulciano 100% sourced from S&C Newsom Vyds in Levellend, due west of Lubbock in Hockley County, was mechanically harvested, crushed, and fermented 9 days in SS tank at 60-85oF with overall 18-day skin contact. After pressing, the wine was aged 14 months in a mix of mostly used oak barrels and bottled @ 13.6% ABV, 0.3% RS (essentially dry). Montepulciano originated along the eastern Adriatic coast of Italy and grows well in the warm, dry, sunny Texas High Plains. Montepulciano is a workhorse variety in Italy, often used in blended wines. It fits nicely into McPherson Cellars’ portfolio of Mediterranean grapes. Kim McPherson and Spenser Igo take advantage of the rich flavors, deep color, moderate tannins, and natural acidity to produce this easy-drinking red with aromas and flavors of sour red cherries and rhubarb plus hints of wet asphalt and freshly cracked black pepper. Oak aging brings soft, vanilla cream notes and the finish shows gentle dusty (chalky) tannins. This pairs with herbed cheese and bacon stuffed mushrooms, caprese skewers (cherry tomatoes, mozzarella, basil leaves, and balsamic drizzle), grilled chicken or pork, roasted turkey or ham, and most any chocolate and caramel dessert creation.
Lost Oak Winery Crimson Oak 2022 TX High Plains
Sangiovese 48% sourced from Reddy Vyds, Brownfield; Ruby Cabernet 48% sourced from Krick Hill Vyds, Levelland; and Petite Sirah 4% sourced from Lost Oak Estate Vyd, Burleson, constitute this blend. Both Sangiovese and Ruby Cabernet grow well at higher altitudes with lots of sun and in limestone rich soils – great varieties for the Texas High Plains. Machine harvested fruit was destemmed and crushed; cuvées were fermented separately an avg. 10 days in SS tank at 60-85oF; wine pressed from the skins and aged an avg. 20 months in mostly used oak barrels; blended and bottled @13.9% ABV, 0% RS (dry). Sangiovese, the primary grape used to make the famous Chianti wines of Tuscany, Italy, offers lots of red cherry fruit and softer tannins. Ruby Cabernet is a hybrid grape that provides mellow flavors and characteristics similar to Cabernet Sauvignon but grows better in warmer climates. Petite Sirah is a wonderful blending grape that provides darker color, more black fruit aromas and flavors, and just a bit more tannic structure to the finish. Jim Evans and Angela Chapman produced this wine with aromas of red currant and cherry and hints of dark chocolate mocha. Flavors of black plum, black berries, with undertones of suede leather and soft green herbs lead into a vibrant finish with medium tannins. It pairs well with buttery gouda cheese and sweet peaches, creamy mushroom risotto, grilled meats with rosemary garlic potatoes, a simple cheeseburger, and berry compote or dark chocolate tart for dessert.
I don’t know many people who claim to not enjoy dessert. At this time of the year there seems to be a lot of focus on everyone’s favorite Holiday desserts and today’s menu shared three of those with you. I will always remember my mother pointing out to me and my sisters that we shouldn’t/couldn’t eat dessert first as it would spoil our appetites. Well that never happened - Mother lied to us!
So, today’s event is just a fun way to dispel that rumor and get our palates ready for the upcoming dessert-rich holidays. As you plan for your holiday table and also your everyday menus, include Texas wines with your favorite dishes and desserts. Pies, tartes, and puddings can all pair beautifully with wine so please enjoy a Taste of Texas with Whites, Reds, Rosés and Sparkling wines that support the grape growers and winemakers here in the Lone Star State.
Drink and Eat Well My Friends.
Learn more from these references:
https://www.cookingschoolguide.com/the-evolution-of-desserts-throughout-history/
https://www/localhistories.org/a-history-of-desserts/ by Tim Lambert
https://www.thepioneerwoman.com/food-cooking/a65207692/history-of-apple-pie/ Here’s the
Surprisingly Un-American History of Apple Pie, Plus, How the Dessert became a U.S. Staple,
by Macie Reynolds, Sep 13, 2025
https://www.backthenhistory.com/articles/the-history-of-apple-pie
https://www.foodandwine.com/cooking-techniques/banana-pudding-history-recipes/ Like Its
Complicated History, Banana Pudding Has Many Layers, by Aaron Hutcherson, 6-Dec-2022
https://www.historyhow.com/history-of-pudding-a-journey-through-time-and-taste/ History of Pudding:
A Journey Through Time and Taste, 9-July2025
https://www.thecookingfacts.com/who-invented-tarte/ The Sweet Origins of Tarte: Who Invented this
Delightful Dessert?, by Javier Porter, 10-Dec-2024
https://www.tastingtable.com/1905388/why-salted-caramel-more-sweetness/, Here's Why Salted Caramel
Is Sweeter Than the Regular Stuff, by Deepak N, 11-July-2025