texas-wine-collective

Taste of Texas: Toast to Tapas

Wed, 07 Jan 2026 00:00:00 GMT

Taste of Texas: Toast to Tapas

Texas Wine Collective is hosting a Taste of Texas: Toast to Tapas pairing to celebrate the New Year on Sunday afternoon, January 18th, in the TWC Event Center. There will be only one session this time, beginning at 1:00 pm. TWC Wine Educator Carl Hudson will host this event featuring at least 3 different tapas selections paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.

Discussions with TWC Operations Manager Amber Saidler, Chef Marshall Lirette of the TWC Fork and Cork Food Truck, and Becca Willinaham Lirette, Events Manager, led to the menu selections. Thanks to Amber, Marshall, and Becca for their help in planning and implementing this Taste of Texas: Toast to Tapas.

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 tapas and wine, some history of the origins and evolution of tapas as a famous part of Spanish cuisine and it’s spread across the world will be presented along with tasting notes for each of the wines.

Tapas #1: Apple and Chorizo Manchego Crostini –

Toasted pieces of Baguette topped with thinly sliced Manchego cheese,

Apples, and topped with Crispy Chorizo Sausage Mince

Wine 1 – Brennan Vineyards Estate Cuvée 2024 Texas High Plains

Wine 2 – Lost Oak Winery Cabernet Franc 2023 Texas High Plains

Tapas #2: Chicken Pintxo with Red Chimichurri –

Grilled Chicken Skewer (Chicken marinated with

Spanish seasonings like paprika, cumin, garlic, cilantro etc.)

Wine 3 - Lost Oak Winery Viognier 2024 Texas High Plains

Wine 4 – Brennan Vineyards Winemaker’s Choice VIII (Vol 8) N.V. Texas

Tapas #3: Dessert: Burnt Basque Cheesecake

Wine 5 – Texas Wine Collective Dry Muscat Texas High Plains

Wine 6 – Lost Oak Winery Petite Verdot 2022 Texas High Plains

Artisan olive oil crackers or potato chips cooked in olive oil

Special thanks to my partners who will be

serving food, helping pour wines, and be your contacts for the

20% discount off purchase of any three or more of today’s wines.

Our next Taste of Texas event:

Mac and Cheese for the Win(e), Sun, Feb. 15, 2026

The custom of eating tapas is probably the aspect of Spanish cuisine known best around the world. Today, this culinary tradition is replicated in bars and restaurants across the globe, ranging from traditional to the avant-garde. Today we will learn about this iconic eating culture, including the myths surrounding its origin and its status in modern Spain and many other countries.

Tapas are typically smaller, snack-sized portions of food served alongside a beverage, most often a glass of wine, particularly Sherry, or una caña of beer. Tapas can be eaten as snacks or several can be combined to make a full meal. They are served either cold (such as slices of bread or cheese, olives, 0and cured sausage) or hot (such as chopitos, which are battered, fried baby squid; croquetas, or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a sophisticated cuisine. In some Central American countries, such snacks are known as bocas while in Mexico similar dishes are usually called botanas.

There are several myths and misconceptions today surrounding the iconic tapas, and food historians often disagree on what is, and what is not considered a tapa. Spanish customs surrounding tapas vary greatly between regions creating very different dining experiences. However, most people agree that tapas usually refer to food served in a smaller portion and this small size is one of the principle ways to define if something is, or is not a tapa.

In many places in Spain, tapas were traditionally considered a small snack or appetizer that people would eat in bars while enjoying drinks before dinner or lunch on the weekends. Since many people in Spain eat dinner later, often around 9:00 or 10:00 pm, this leaves plenty of time in the afternoon and evening to enjoy a light snack. Today it’s very popular for Spanish diners to consume an entire meal of tapas, which they refer to as tapear. If they are planning on visiting more than one tapas bar during the evening this is sometimes referred to as ir de tapas (a tapas bar or pub crawl, right?).

In some Spanish regions, most famously in Granada, Almería, or Jaén, tapas are served free in bars when customers order a drink. This is based on the theory that serving salty snacks will encourage customers to drink more to quench their thirst. However, this custom of complimentary tapas is not universal across Spain. In most places, tapas can be ordered from a menu and often in larger, entrée-sized portions that will serve as the main meal, referred to as a ración.

The most common types of food eaten as a tapa are cured meats like jamón Iberico or chorizo, olives, cheeses, and other easy-to-prepare items which require little or no cooking immediately prior to serving. Also common are certain cooked dishes such as fried potatoes with spicy sauce, known as patatas bravas, Spanish omelet known as tortilla de patatas, meatballs in tomato sauce, or fried calamari. Today, many modern Spanish bars and restaurants offer their own take on traditional tapas, including non-Spanish ingredients, modern cooking techniques like jellification, foams, and mousses, or even sweet dessert-style offerings.

Regional differences exist in the type of tapas served. For example, in Basque Country local tapas are known as pintxos, which are various ingredients served on a slice of bread and held together with a toothpick. Certain types of tapa have their own name, such as the montadito (an open top sandwich) or banderillas (food bites on a skewer).

Tapas #1: Apple and Chorizo Manchego Crostini –

Wine 1 – Brennan Vineyards Estate Cuvée 2024 Texas High Plains

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, garlic and burrata shrimp pasta, prosciutto-wrapped melon, southern gravy smothered pork chops, and of course, this Apple and Chorizo Manchego Crostini.

Wine 2 – Lost Oak Winery Cabernet Franc 2023 Texas High Plains

This delicious blend is comprised of Cabernet Franc 85%, Reddy Vyds, Brownfield, TX; Cabernet Sauvignon 5%, Bingham Family Vyds, Meadow, TX; Cabernet Sauvignon 5%, Triple D Vyds, Tokio, TX; and Cabernet Sauvignon 5%, Lahey Vyds, Brownfield, Meadow, TX; all Terry County. Machine harvested fruit; destemmed and crushed; cuvées fermented separately an avg. 10 days in SS tank at 60-85oF; wine pressed from the skins and aged 9 months in used American and French oak barrels; cuvées blended and bottled @12.9% ABV, 0% RS (dry). Cabernet Franc is a major black grape variety planted worldwide. It’s principal use is blending with Cabernet Sauvignon and Merlot in Bordeaux style wines, but can also be vinified alone, as in the Loire Valley's Chinon region, some East Coast wineries (NJ, NY, VA), in Washington’s Columbia Valley, and here in Texas, as well. Cabernet Franc could be considered the “vineyard-hopping daddy grape” of Bordeaux as DNA typing has confirmed it as a parent of 4 other varieties, Merlot, Malbec, Carménère, and the world’s most widely planted grape, Cabernet Sauvignon (cross with white grape, Sauvignon Blanc). Cabernet Franc is lighter than Cabernet Sauvignon, contributing finesse and lower tannins in blends. This wine delivers aromas of baking spices, raspberry, blueberry, and a hint of wet slate. Fruit flavors on the palate include black currant, rhubarb, cranberry, and strawberry with hints of mahogany and tea leaves on a med-tannin finish. Pair with sweet and sour pork, albondigas meatballs, calamari with aioli sauce, salmon sushi, grilled chicken with scalloped potatoes, black forest cake with Chantilly cream. This wine offers a classic pairing with charcuterie platters – which are basically trays of tapas!

Origins of the Tapa - There are numerous accounts of how the custom of eating tapas emerged, many involving medieval Iberian kings and other historic figures. And as always, different regions of Spain claim to be the birthplace of this iconic Spanish tradition. Perhaps one of the first clues to deciphering the mystery of the origin is to understand the word itself. Tapas, a plural, is derived from the Spanish verb tapar, "to cover", a cognate of the English word "top". The verb taper means to cover and in Spanish tapa is also the word for ‘a lid.’ An individual appetizer (or single order of an item) is a tapa.

One popular account of the emergence of the tapa suggests that barkeepers started to cover customers’ drinks with a slice of bread and/or a piece of cheese or ham to prevent dust and flies from entering the patron’s glass. Hence the tapa really did act as a lid, or topper, protecting the drink. One theory holds that in pre-19th century Spain, few innkeepers at posadas or bodegas that offered meals and rooms for travelers could write, and further, few of the travelers could read. So, guests were typically offered samples of the food available on a "tapa" (“pot cover or lid” in Spanish), with a drink, of course, before ordering a meal.

A similar theory, offered by the Joy of Cooking, suggests that tapas were thin slices of bread, meat, or cheese which sherry drinkers in Andalusian taverns used to cover their glasses between sips - a practical measure to prevent fruit flies from hovering over their drink of wine or sweet sherry. The meat was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. Eventually the tapas became as important as the drink.

One popular account suggests the custom was started by King Alfonso X El Sabio, the Wise, who, when recovering from an illness that included chronic fatigue, was prescribed frequent doses of wine. He demanded small snacks in between the wine treatments to help his recovery and to diminish the effects of alcohol. When the King regained his health, he decided that inns, bars, and households in the kingdom should serve a small portion of food alongside their drinks to promote health and prevent public drunkenness.

There are many legends that involve Spanish royalty - King Alfonso XIII (13th), King Fernando XVII (17th), or King Fernando VII (7th). According to a tale supported by one of the oldest restaurants in Spain, El Ventorrillo del Chato, following a long trip in Andalusia, King Fernando VII arrived at the restaurant where he was served a glass of wine with a slice of cheese over the top. Although the King knew the slice was being used as a tapadera, a cover to protect the wine from bugs or dust, he ate it anyways, as did his entire court. Following this experience, it is said the King continued to ask for tapas with his wine everywhere he went. Many tapas origin stories sound similar regardless of which king was involved.

There are also country legends which focus on working class laborers who needed food and drink, often wine, to sustain themselves while working long hours and awaiting lunch or a late dinner.

An unsavory, somewhat evil story comes from southern Spain during the time of the Spanish Inquisition. Tapas were actually used as a tool to help publicly identify conversos, Jews who claimed to have converted to Christianity. Since tapas often consist in part of ham or other non-kosher foodstuffs, the reluctance of conversos to eat whatever tapas dish was offered was often taken as a tacit admission they had not abandoned their Jewish faith.

With tapas extending outside of Spain, the idea of ordering small plates to share has become a trend in restaurants worldwide. According to the Royal Spanish Academy, tapas are: "A small portion of any food served to accompany a drink." This sounds like the concept of appetizers in restaurants all over the world. Even though tapas or small plates were originally served without charge to customers who ordered drinks, you'll usually find yourself paying for tapas today. Either way, tapas will most likely provide a great pairing to accompany a glass of wine or Sherry, una caña of beer, or your favorite cocktail.

Today having tapas is known as a version of eating out that has become so typical that consumers often replace long and formal meals with informal and sociable tapas. We often think of this as ordering numerous appetizers rather than a full entrée. In Spanish, to eat tapas has its own verbs; picar which means "to pick at" and is used to describe the way you would eat finger-foods, while tapear specifically means "to have tapas".

Tapas #2: Chicken Pintxo with Red Chimichurri –

Wine 3 - Lost Oak Winery Viognier 2024 Texas High Plains

This 100% Viognier was sourced 66% sourced from Diamante Doble Vineyard in Tokio, TX, and 34% from Rowland Taylor Vineyards, Brownfield, TX, both in Terry County. Fruit was mechanically harvested, directly pressed, and fermented separately in SS tanks at 57oF for approx. 28 days. The cuvées were aged 10 months in SS tanks, blended, and bottled @ 15.8% ABV, 0% RS (DRY). Viognier originated in the Rhône Valley of southern France and has become a workhorse grape variety in many warm, arid regions of the wine world, including Texas. It can produce bright, fruity, floral wines when aged in SS tank, or can deliver rich, round wines with baking spice aromas and flavors similar to Chardonnay if aged in oak barrels. This bold, higher alcohol white is bursting with aromas of white flowers, honeydew melon, nectarine, and dragon fruit. Crisp citrus flavors are softened by peach, starfruit, and melon. The lingering finish boasts crisp acidity that reminds one of ripe grapefruit. Suggested pairings are grilled lemon shrimp skewers with couscous, chicken street tacos with mango salsa, navy bean and ham soup topped with cotija cow’s milk cheese, Cornish game hen in white wine sauce, and a citrus-infused ambrosia salad for dessert. This is a porch sipping classic.

Wine 4 – Brennan Vineyards Winemaker’s Choice VIII (Vol 8) N.V. Texas

This proprietary blend contains Tempranillo, Tannat, Cabernet Sauvignon, Syrah, and Ruby Cabernet from the 2020, 2021, and 2022 vintages. Fruit was mechanically harvested; each cuvée was fermented separately in SS tank and aged between 10-34 months in used American and French oak barrels; the final blend was bottled @ 13.6% ABV, 0% RS (dry). This W VIII was blended by a former winemaker, Kevin Spivey, who followed the tradition established by his predecessor, Todd Webster, using cuvées selected from a barrel reserve program to blend a premium non-vintage wine. In addition to tart red cherry, raspberry, red plum, black currants, and boysenberry jam aromas and flavors, there are hints of cedar cigar box, cinnamon, and vanilla spice. Notes of green olive, juniper berry, and calcareous minerality nod to its Hill County origin. The finish is rich with moderate tannins and hints of freshly ground tricolor pepper blend. This pairs well with roasted pork and rosemary potatoes, coffee-crusted filets, truffle French fries, most BBQ, German chocolate cake for dessert, and a fine cigar to finish the evening.

And of course. it goes great with this seasoned and marinated chicken skewer.

Tapas have evolved through Spanish history by incorporating new ingredients and influences. Most of the Iberian Peninsula was invaded in 218 B.C.by the Romans, who introduced more extensive cultivation of the olive and irrigation methods to improve crop and livestock production. Following discovery of the New World, many new foods were introduced such as tomatoes, sweet and spicy chili peppers, maize (corn), and potatoes, which were readily accepted and easily grown in Spain's microclimates. Regardless of the origin of tapas, it is hard to imagine that the inventors could have guessed the popularity the custom would achieve in coming centuries around the world.

Among the various forms of tapas common types include olives, nuts, meats, cheeses, and various forms of bread and crackers. In addition to these, tapas bars across Spain encompass ingredients including meats, seafood, vegetables, especially potatoes, eggs and many other edibles served in small portions.

There are many tapas competitions throughout Spain. Beginning in 2005 the city of Valladolid in northwest Spain has hosted a national tapas competition each November. Interest in this event outside of Spain spurred the International School of Culinary Arts to hold an International Tapas Competition for Culinary Schools, starting in 2009. Various schools from around the world come to Spain annually to compete for the best tapa concept.

One of the most popular types of tapas is the tortilla española, a thick omelet made with potatoes and onions. This dish is a staple in many Spanish households and can be found in almost every tapas bar. Other popular tapas include patatas bravas, fried potatoes served with a spicy tomato sauce, and croquetas, small fried dough balls filled with shellfish, ham, cheese, vegetables, or other ingredients.

But tapas are not just limited to traditional Spanish dishes. Many chefs in Spain are experimenting with new flavors and techniques, incorporating ingredients from around the world to create unique and exciting tapas. For example, some restaurants are serving tapas made with Asian ingredients flavored with soy sauce and ginger, while others continue to use local ingredients like Iberian ham and fresh seafood in new ways to create innovative dishes.

Tapas are of great culinary importance in Spain and have become a form of national and cultural identification for the country. Spanish cities are constantly competing to be known as one of the best places to have tapas and there are countless lists of the best tapas bars by city available across the web. Cities like Málaga, Granada, Madrid, Seville, Cordoba, and San Sebastian are often considered to be leading locations to experience the authentic art of tapas and enjoy various Spanish delicacies.

In Madrid, the tortilla española at Casa Dani, a small bar located in the Mercado de la Paz is considered a highlight. In Barcelona at La Paradeta, seafood tapas, especially calamari, are famous. And in Seville at El Rinconcillo, one of the oldest tapas bars in Spain, classic dishes like salmorejo, a cold tomato soup, and carrillada, slow-cooked pork cheeks in a rich sauce, are menu favorites.

Some of the most common and traditional Spanish tapas dishes include the following.

Slices of Serrano ham, Chorizo, Iberico sausage, and Manchego cheese

Olives Marcona almonds Breadsticks with olive oil Tender artichoke hearts

Black olive tapenade on toast or artisan olive oil crackers

Potatoes and potato chips cooked in olive oil Potato omelet with red bell peppers

Caramelized onion, chicken, or ham Croquetas

While doing research on tapas, I discovered La Tienda food source which offers a wide range of tapas to consider – https://www.tienda.com/food/tapas/all-tapas. Check out the website to see what is available.

Tapas #3: Dessert: Burnt Basque Cheesecake

Wine 5 – Texas Wine Collective Dry Muscat 2022 Texas High Plains

This Muscat Blanc fruit, 100%, was sourced from Lahey Vineyards, Brownfield, Terry Cty. The grapes were machine harvested; pressed directly; fermented 25 days at 56oF in SS tank; aged in SS tank with no malolactic transformation; bottled @ 12.7% ABV, 0.2% RS (dry). There are over 200 muscat cultivars and three of them grow particularly well in Texas: Muscat Blanc or Muscat Canelli, Orange Muscat, and Muscat of Alexandria. Texas winemakers, like Kim McPherson and Spenser Igo, make dry, sweet, or sparkling wines depending on the fruit characteristics and their preferred style. Muscat varieties tend to have floral aromas and flavors with fruit notes of melon, apple, and white peach. This wine has good acidity, will accompany many food options, and can also serve as a fun sipping wine. Pair with most seafood, Oriental cuisine, stuffed mushroom caps, white cheese fondue, classic chef or cobb salads, your favorite picnic sandwich, and a wide range of dessert options.

Wine 6 – Lost Oak Winery Petite Verdot 2022 Texas High Plains

This wine is 100% Petit Verdot sourced from Sprayberry Vyd, Midland, TX. These grapes were machine harvested; fermented in SS tank; underwent malolactic transformation; aged about 19 months in used oak barrels; bottled @ 12.6% ABV, 0% RS (dry). This dark, full-flavored wine shows off the versatility of this important Bordeaux grape variety most often added to Cabernet Sauvignon and/or Merlot-based blends at 4-10%. Petit Verdot adds darker color, richer flavor, and better tannin structure to many Bordeaux blends, as well as similar wines across the world. Alone, Petit Verdot can produce a tannic wine with unpleasant astringency, UNLESS techniques are used to soften tannins and highlight the fruit. Winemakers Jim Evans and Angela Chapman have created a rich, relatively low in alcohol, palate pleasing version of Petit Verdot with plum color, aromas of violet, spice, mulberry, and a touch of vanilla. It is bursting with earthy flavors of sage, cocoa, caramel, and espresso, with a hint of red fruit on the finish. Structured yet gentle tannins bring out the flavors of black tea leaves balanced with a touch of cranberry and dark chocolate. This pairs with sage and prosciutto pasta, sausage rigatoni with vodka sauce, BBQ ribs and beef, cornbread and chili, and all manner of Mexican cuisine, including many dessert options.

Tapas are a popular culinary trend around the world, and Latin America has its own unique take on this popular dish. From Mexico to Argentina, plates of small food items are perfect for sharing and allow diners to try a variety of dishes without committing to a full meal. Whether you’re in the mood for something sweet or savory, there’s a Latin American tapa sure to satisfy your cravings.

In Mexico, tapas are known as antojitos, which translates to “little cravings.” These small plates are often served as street food and are a staple of Mexican cuisine. One popular antojito is the tostada, a crispy tortilla topped with beans, meat, cheese, and salsa. Another popular dish is the gordita, a thick tortilla stuffed with meat, cheese, and vegetables. Many of these antojitos have become standards on Mexican restaurant menus.

In Peru, tapas are known as picarones, which are small fried doughnuts made from sweet potato and pumpkin, often served with molasses and spices. Another popular Peruvian tapa is ceviche, a dish made from raw fish “chemically cooked” by marinating in lime juice and spices, a refreshing dish often served on a hot summer day.

In Argentina, tapas are known as picadas, platters of small bites that are perfect for sharing. These platters often include cured meats, cheeses, olives, and bread. One popular dish, a staple of Argentine cuisine, is the empanada, a fried or baked pastry filled with meat, seafood, cheese, or vegetables.

In Brazil, tapas are known as petiscos, small plates of food shared as snacks while enjoying a cold beer or cocktail. Popular is the coxinha, a deep-fried pastry filled with shredded chicken and cream cheese. Another popular dish is the pão de queijo, a cheese bread made from tapioca flour.

In Colombia, tapas are also known as picadas, and platters of small bites usually include fried plantains, chorizo, and arepas (small fried corn cakes filled with cheese or meat). Another popular dish is the chicharrón, a crispy slice of fried pork belly often served with spicy salsa. These are now found almost everywhere and are on American grocery and convenience store shelves in bags labeled as fried pork rinds.

Even in Canada chicharrónes are popular. Oreilles de crisse is a traditional dish, especially in Quebec, consisting of deep-fried salted pork fatback, generally containing or covered with maple syrup served as a "palate cleanser" between other food servings.

There are many versions of chicharrónes in the Philippines, once a Spanish territory administered through Mexico. Various types of this deep fried snack include pork rind, chicken skin, tuna skin, plus veggie versions made with tofu, breaded seaweed, mushroom, potato and carrot skins, and tapioca chips. These are popular in bars while enjoying a drink and are also used for topping vegetable and noodle dishes.

Pork chicharon is prepared by deep-frying dried pork rind with a little salt. It is often dipped in coconut vinegar spiced with soy sauce, chopped garlic and chili peppers, or eaten alongside other condiments like anchovies or papaya salad. Tuna-skin chicharon is marketed as a healthier version.

Also in the Philipines, a tapas-style dish is made with cured, dried beef, pork, mutton, venison or even fish, most often served with fried rice and fried egg. Pickled papaya strips or sliced tomatoes are typical side dishes served with vinegar, soy sauce, or ketchup as condiments.

Asian fusion tapas, a delicious blend of East and West, have seen a surge in popularity. These combine the flavors and techniques of Asian cuisine with the small plate format of Spanish tapas. This fusion creates a unique dining experience that is both familiar and exciting. One popular example of Asian fusion tapas is the Korean taco which combines the flavors of Korean barbecue with the convenience of a taco, often served with kimchi. The Asian sushi roll can also be considered a tapa. These small rolls allow diners to try a variety of flavors and textures and can be filled with a wide range of ingredients, including fish, tofu, vegetables, and even fruit. I would also submit that popular appetizers like egg rolls or cream cheese-filled crab Rangoon are also great examples of Asian tapas.

There are many types of foods around the world that can be considered tapas or small bite offerings. Most restaurants offer a selection of appetizers, most of which would qualify as tapas.

In U.S. restaurants a wide range of appetizers can be labeled as tapas - things like fried chicken wings, bacon- or prosciutto-wrapped cream cheese filled jalapenos or dried figs or dates, stuffed potato skins, cocktail meatballs or sausages, fried calamari, battered and fried mushrooms, olives, pickles, or artichoke hearts, mozzarella sticks, grilled shrimp skewers, fritters or hush puppies, tortilla chips with salsa or queso, cheesy spinach and artichoke dip, savory or sweet bruschetta, grilled or baked oysters, pigs in a blanket, deviled eggs, and classic escargot (snails baked in garlic butter) served with French baguettes.

Many of these appetizers seem to have their foundation in familiar options from Spain.

Croquetas, a staple on most Spanish tapas menus, are small breaded-and-fried dumplings filled with a thick, creamy béchamel sauce (flour, butter, and milk), often combined with Serrano ham, mushrooms, cheese, seafood, or vegetables – a range of fillings to satisfy both meat eaters and vegetarians.

Tortilla Española (the Spanish Omelette) ranges from a light tapa to a hearty meal. This flavorful creation combines eggs, potatoes and onions, cooked in a skillet until golden, then cut into slices or cubes.

Patatas bravas - meaning ‘spicy potatoes’ - is a classic Spanish tapas dish and a favorite for many. It is simple and cheap but packs a punch thanks to the vibrant red bravas sauce that combines chiles, pimentón (smoked paprika), olive oil, flour, and chicken or vegetable broth.

Claimed to be a Catalan creation, pan tumaca was designed to keep hungry farmers going until dinner time. The simple combination of toasted bread, juicy tomato pulp, olive oil and a sprinkle of sea salt makes it the perfect light snack at a bar or as a side dish. It can also be enjoyed with cured meats, cheeses, and tortillas across Spain.

Fideuà (fi-de wah) is a variation of classical Spanish paella, using short spaghetti-style pasta instead of rice. Featuring a classic seafood base of squid and prawns, it’s as fragrant and colorful as classic paella. Traditionally cooked over an open fire with a rich tomato and pepper sauce, it’s perfect for colder weather.

In Portugal diners often enjoy pastéis de bacalhau (bah-cal-yow), bite size fritters that combine deep fried potatoes, bacalhau (dried salted cod), onion, and parsley. Artichoke hearts and/or olives can be substituted for a vegetarian option.

From Venice, Italy, comes cicchetti, small dishes often served while standing at the bar. Typical cicchetti include crostini - small open-top sandwiches with various toppings; freshly prepared sardines in a tangy onion and vinegar sauce; and polpette (fried meatballs). Polenta can also star in many cicchetti dishes, combined with salted cod, or simply sliced and grilled.

From the Istrian Peninsula of Croatia, truffle Fuži is a home-made pasta delicately folded into hollow cylinder shapes, then partnered with a creamy sauce that features locally sourced truffles. While not strictly a tapas dish, it’s a classic appetizer in authentic Croatian cuisine.

Classic Greek tapas-style favorites include dishes such as tiropita (fried feta cheese pies), kolokithopita (fried zucchini, cheese, and herb pie), and spanakopita (fried or baked spinach and feta cheese pie). Traditional spanakopita combines delicate layers of crispy phyllo dough with feta cheese and plenty of spinach, and can be enjoyed as a light snack, side dish, or main meal.

There is always competition to be known as a great, if not the best tapas destination in the world. Some of the cities that claim those honors include the following. If you are hunting for the best tapas places around the world, cities in the home of origin should be the first places to visit. However, most big cities around the world like New York and Melbourne in Australia offer many delicious options. One list considered these seven cities the best in the world for hunting down tapas.

Almeria, Spain, has a mix of modern architecture and 10th century walls with tapas bars and restaurants that offer great food in outdoor seating or along the beach. Casa Puga, a tapas bar and restaurant, has been serving authentic foods and drinks since 1870.

New York City has the reputation of a cultural melting pot and that includes myriad types of cuisine. There are some amazing tapas bars and restaurants that can satisfy the hunger of many Mexicans, Spanish, and Latin Americans living in the city. Highly recommended is Bazar Tapas Bar.

Melbourne, Australia, similar to NYC, sports the reputation of a cultural melting pot. As a result, many tapas bars and restaurants, like Vamos, have popped up to offer cocktails and food with Latin American themes.

Mexico City, inspired by Spain in many ways, of course has great tapas bars and restaurants, like Jaleo Bar de Tapas. Snacks may be hotter and spicier than in Spain and there is always good music to enjoy.

Lima, Peru, is a haven for food and drink lovers. There are many tapas joints spread around the city and one of the best is La Cucharita Tapas Bar with a diverse menu of drinks and tapas options.

Buenos Aires, Argentina, is known for steaks and beef dishes that are served with sauces that can be hot and spicy. Splendid cocktails, beers, tequila, and rum are popular, and the Omm Tapas Bar offers variety of tapas options.

Brasilia, Brazil, has numerous bars and restaurants, like Legitimo Choperia e Petiscaria, where one can enjoy tapas like pinchos and banderillas prepared by experienced chefs and served alongside popular drinks from their well-stocked bars.

Exploring ethnic cuisines can be a fun culinary adventure. The concept of Spanish tapas is alive and well in Texas cuisine at Spanish and Mexican restaurants. This seems to parallel the offering of myriad appetizers at most every restaurant of any type. Tapas provide a great way to start a meal or even become the full meal if several versions are ordered. This works well to share with friends and family. And, of course, the origin of tapas is directly connected to the enjoyment of drinks at your favorite bar, watering hole, or wine tasting room, especially with a tapas loaded charcuterie tray. Please support Texas grape growers and winemakers that produce a wide range of White, Red, Rosé, and Sparkling wines that will pair well with your favorite tapas or appetizers – whether savory, spicy, or sweet – made with whatever ingredients you prefer. Thank you for sharing this popular culinary tradition with us today.

Happy New Year! Drink and Eat Well My Friends.

Learn more about Tapas from these references:

Tapas, https://en.wikipedia.org/wiki/tapas

A Brief History of the World Famous Spanish Tapas, by Tara Jessop, a travel writer and editor who lived in Barcelona for 5 years. https://theculturetrip.com/europe/spain/articles/a-brief-history-of-the-world-famous-spanish-tapas

https://spain-holiday.com/spain/articles/the-history-of-spanish-tapas, by Amy Trillard, in Spain Food & Restaurant, updated 03-Jul-2018

https://momentslog.com/cuisine/tapas-around-the-world- . . . .

https://newyorkstreetfood.com/travel-tips/7-best-tapas-places-around-the-world

Tapas in the U.S.: What happens when Spanish bar food becomes American dinner?, by Andrew Knowlton, 22-Aug-2012, https://www.bonappetit.com/coumns/the-foodist/tapas-in-the-u-s

29 Restaurant Appetizer Recipes to Tickle Your Taste Buds, by Dana Frank, 17-July-2023, https://www.dinewithdrinks.com/best-restaurant-appetizer-recipes

Taste of Texas: Corks and Corn Husks

Wed, 10 Dec 2025 00:00:00 GMT

Taste of Texas: Corks and Corn Husks (Tamales) 14-Dec-2025

Hello, I’m Carl Hudson, TWC Wine Educator, and your host for this pairing featuring 3 delicious varieties of tamales to celebrate the holidays, paired with wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.

There will be one session at 1:00 pm in the TWC Event Center. Reservations and prepayment are required. Please check the www.texaswinecollective.com website to make your reservations: and join us for a fun and delicious pairing.

Discussions with TWC operations manager Amber Saidler, Chef Marshall Lirette, Culinary Manager of the TWC Cork and Fork Food Truck, and Events Coordinator Becca Willingham Lirette, have led to the menu selections. Thanks to Amber, Marshall, and Becca for all their help in planning and implementing this Taste of Texas: Corks and Corn Husks (Tamales) pairing.

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 enjoying this tasting, some history of the origins of tamales will be presented along with tasting notes for the wines.

Pairing #1: Spiced Chicken Tamale

McPherson Cellars Sangiovese Rosé 2024 TX High Plains

Lost Oak Winery Viognier 2024 TX High Plains

Pairing #2: Traditional Pork Tamale

Brennan Vineyards Tempranillo Black Label Barrel Reserve 2023 Texas

Lost Oak Winery Holiday Red 2023 TX High Plains

Pairing #3: A Dessert-style Tamale

Lost Oak Winery Holiday White 2023 TX High Plains

Brennan Vineyards Comanche Rose 2024 TX High Plains

A 20%-off discount is offered on purchase of any three or more of today’s wines.

Upcoming Taste of Texas Pairings:

Toast to Tapas Sunday, January 18th, 2026 1:00 pm

Mac and Cheese for the Win(e). February 15th, 2026 1:00 pm

Tamales and Wine, Sounds Mighty Fine

Because tamales are such an important part of Texas cuisine, especially during the holiday period, it seems appropriate to share some information on this traditional comfort food as we approach the Christmas holidays.

History suggests tamales were created by the Aztecs who believed the first corn plant sprouted from the grave of one of their gods. Archeologists have identified this “original corn” as the seed pod from a native grass called teosinte that had just a few kernels with very hard shells. These hard shells made the kernels difficult to eat, but evidence suggests that as ancient farmers selected the best kernels to re-plant over 6-7 millennia, natural genetic mutation generated more kernels and modified the hard, outer coating of teosinte seeds creating maize plants in South America, Central America, and Mexico similar to corn we know today.

Tamales are typically made with ground corn, called masa or masa harina, and can be filled with meat, seafood, cheeses, vegetables, herbs, chilies, fruits, nuts, chocolate, or any number of preparations according to taste. Corn flour was VERY difficult to make in centuries past until two key developments were made. One, mentioned above, was the agricultural modification of corn to give softer hulls, better taste, and more nutrition.

The second was a process called nixtamalization where maize or corn kernels are soaked and cooked in an alkaline solution making it much easier to transform the kernels into a meal or flour-like form. This process not only makes the grinding of corn kernels easier, but also improves the nutritional value, flavor, and aroma, as well as significantly reducing native toxins (molds in the corn) that can be harmful to humans.

It is not clear how the ancient Mesoamericans discovered nixtamalization but historians suggest they probably heated lime-rich stones or mussel shells that were then added to pots to cook corn. This made the cooking liquid alkaline in nature. Slaked lime (calcium hydroxide), lye (potassium hydroxide), and soda ash (from the burning of certain plants) all can create alkaline solutions that were used in various regions.

Soaking and cooking in an alkaline solution causes a number of chemical changes in the corn. Cell wall components become soluble so the kernels soften and the hulls loosen. The grain hydrates and absorbs calcium, potassium, or sodium (depending on the alkali used) while starches swell and gelatinize making the kernels easier to grind, helping to more readily form a workable dough. This also changes the corn's nutritional matrix making proteins and nutrients more available to the human body.

A modern industrial process of enzymatic nixtamalization has been developed for large-scale corn milling. Certain enzymes can penetrate the grain and help dissolve the corn hull. This makes nixtamal or hominy that can be easily ground into masa. Nixtamalization significantly deactivates (over 90%) mycotoxins or molds that commonly infect corn and are considered detrimental to human health.

A primary nutritional benefit of nixtamalization is to render corn protein more digestible so that natural tryptophan can be absorbed and converted into niacin. Secondary benefits arise from the corn's absorption of minerals, like calcium, iron, copper, and zinc - all important components in the human diet.

Corn prepared in this way is called hominy or nixtamal. Whole fresh nixtamal may be used in the preparation of pozole, menudo, and other foods. When dried, it can be ground to make masa (nixtamal dough) which is then used to make tortillas and tamales. When dried and finely ground, it is called masa harina or masa flour.

Pairing #1: Spiced Chicken Tamale

McPherson Cellars Sangiovese Rosé 2024 TX High Plains

Sangiovese 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 @ 12.3% ABV, 0.3% RS (essentially DRY). Sangiovese is the primary red grape of Spain and produces terrific wines from the regions of Rioja, Ribera del Duero, and Toro. It is also a key grape variety for the McPherson Cellars portfolio. Kim McPherson and Spenser Igo have highlighted Texas-style aromas and flavors in this dry, soft pink Sangiovese rosé. The aromas are maraschino cherry, jasmine, and rose petal and flavors of cranberry, pomegranate, and star fruit follow with a soft, yet flavor-rich mouthfeel. Pair this with a chef salad or club sandwich, grilled chicken or pork chops, a loaded charcuterie platter, and especially with chicken fajitas or spiced chicken tamales.

Lost Oak Winery Viognier 2024 TX High Plains

This is Viognier 100% - 2/3 sourced from Diamante Doble Vineyard in Tokio, TX, and 1/3 sourced from Rowland Taylor Vineyards, Brownfield, TX, both in Terry County. Fruit was mechanically harvested, directly pressed, and fermented separately in SS tanks at 57oF for approx. 28 days. The cuvées were aged 10 months in SS tanks, blended, and bottled @ 15.8% ABV, 0% RS (DRY). Viognier originated in the Rhône Valley of southern France and has become a workhorse grape variety in many warm, arid regions of the wine world, including Texas. It can produce bright, fruity, floral wines when aged in SS tank, or can deliver rich, round wines with baking spice aromas and flavors similar to Chardonnay if aged in oak barrels. This bold, higher alcohol white is bursting with aromas of white flowers, honeydew melon, nectarine, and dragon fruit. Crisp citrus flavors are softened by peach, starfruit, and melon. The lingering finish boasts crisp acidity that reminds one of ripe grapefruit. Suggested pairings are grilled lemon shrimp skewers with couscous, navy bean and ham soup topped with cotija cow’s milk cheese, Cornish game hen in white wine sauce, and a citrus-infused ambrosia salad for dessert. Mexican fare like chicken street tacos with mango salsa and spiced chicken tamales offer great pairings for the holidays.

Archeologists have found evidence that corn and the production of tamales date back approximately 9,000 years. Aztecs considered tamales sacred, basically a food of the gods, and they considered maize or corn a central part of their cultural identity. So, tamales made from corn played an important role in their rituals, religious celebrations, weddings, funerals, and festivals. Tamales were not only stuffed with special ingredients for these events but were decorated in many different, and often elaborate ways. Mayan hieroglyphs of tamales have been found on ceramic cooking pots supporting the belief that tamales were a primary foodstuff in the Mesoamerican diet.

You might expect one of the world's oldest recipes to be straightforward in its preparation, and although simple in concept, tamales are remarkably labor-intensive to make. Ancient cooks treated corn kernels with an alkali solution to break down the tough cell walls and bind the dough together. This nixtamalization process made the backbreaking work of grinding corn a little bit easier. But cooks still had to prepare dough, fillings, wrap the tamales, and tend to them for hours while they cooked. It was hard work, especially with traditional tools.

For ancient Mezoamericans, tamales also served a practical purpose as hunters, soldiers, and travelers carried the nutritious, filling, and portable cakes while away from home, sort of like an ancient protein or Clif bar. Over time, tamales evolved from a festival treat or an on-the-go snack to a culturally significant dish.

Although pork, beef, and chicken are popular tamale fillings today, this tradition only dates back a few hundred years to the time pigs, cattle, and poultry were first introduced by European colonizers. Pre-Columbian cooks had no shortage of fillings, though. They used meat from deer, rabbit, turkey, armadillo, turtle, fish, and frogs while flavoring tamales with chili peppers, tomatoes, beans, squash, flowers, wild onions, mushrooms, and local herbs. Further, tamales were not limited to savory flavors as honey, fruits, and nuts were often used to make sweetened versions.

Aztec tamales were cooked in earthen ovens heated by steam released from cane stalks grown and harvested for the express purpose of cooking tamales. Because tamales held great religious and spiritual significance, it was customary for Aztec women to stay up for two to three days preparing and cooking tamales before a wedding or festival.

In many regions the most common method of cooking tamales is by steaming in a spherical vessel known as a tamalero. The other common method of cooking tamales is on a large flat stone called a comal – also used to cook tortillas. In addition to corn husks, banana and plantain leaves were and still are commonly used to wrap tamales. Specific tamales made for hunters and travelers were prepared with an extra coating of wood ashes to create a hardened 'shell' around the tamales that would help them keep for 2-3 weeks.

Tamales have been eaten for centuries — the Mayans, Aztecs, Incas, Toltecs, and Olmecs ate them — and corn had a special place in Mesoamerica. These bundles of corn were offered as sacrifices to the gods as many believed corn was not only used by the gods to create humans but also given by the gods to nourish the people. Tamales were and still are eaten all year, but during the holiday season, which for most Mexicans and many of the Catholic faith extends from the Feast of Our Lady of Guadalupe on Dec. 12 through Three Kings’ Day on Jan. 6, tamales are a culinary requirement, much like Christmas cookies.

So why tamales at Christmas? There are several theories about why tamales have become so identifiable with the birth of Christ. Tamales, because they were made with sacred corn – the masa dough and wrapped in corn husks - became part of ritual offerings at special occasions like baptisms, weddings, Dia Del Los Muertos, and, of course, Christmas. Since tamales are filled and then wrapped in corn husks, they have been associated with the Virgin Mary as a symbol of her carrying the baby Jesus, especially if the tamale contains an olive. Making tamales is labor-intensive, so families and friends often gather in the holiday spirit of togetherness to prepare them at tamalada parties.

One good story about a family’s Christmas tamale experiences included siblings originally from Austin, TX, who gather for an annual tamalada to uphold a tradition that goes back several generations to San Luis Potosí, Mexico. Each year, grandmother would prepare for the tamalada with help from her children as a way to hand down the recipe to future generations. They kneaded the masa with bare hands and added lard, cumin, garlic, oregano, ancho chile sauce, salt, pepper, and savory meat broth.

Pre-soaked corn husks (hojas de elote) were spread with masa mixture, filled with ancho chile-seasoned shredded pork, beef, or chicken, wrapped, bundled, and tied for steaming. It took the whole family to prepare the tamales in assembly line fashion. Often conjunto music on the radio kept the cooks stepping lively in the kitchen. Once done, the entire family then enjoyed tamales as the central part of a holiday meal that included beans, rice, soft flour tortillas, sodas, coffee, Mexican hot chocolate and pan dulce or sweet bread for dessert. Even though grandmother has passed, the family still gathers each Christmas season and continues to pass down the family recipe while enjoying this special tradition. (8)

Pairing #2: Traditional Pork Tamale

Brennan Vineyards Tempranillo Black Label Barrel Reserve 2023 Texas

The fruit was sourced from Newburg Vineyard, Comanche County and Lahey Vineyards, Terry County, Texas High Plains, thus the Texas appellation. Machine harvested fruit was destemmed, crushed, and fermented in SS tank at 65-85oF with 25 days skin contact. Pump-overs during fermentation were done to improve extraction of color, flavor, and tannins from the grapes. After fermentation, the wine was racked into used French and American oak barrels, aged 24 months, and bottled @ 13.3% ABV. Aromas of ripe cherry and red plum fruit with strong notes of toasty oak, vanilla, and clove lift from the glass. The flavors follow with red fruit - cherry, currant, and plum – boosted by notes of fig, sweet pipe tobacco, seasoned leather, and vanilla baking spices. The tannins were mellowed by the aging process to be moderately soft and dusty leading to a smooth, lush finish. Pair with bacon-spinach artichoke dip, grilled or smoked bacon-wrapped pork tenderloin, baked, smoked, or BBQ’d turkey or chicken, and pretty much anything with chocolate or cherries for dessert. It also complements Mexican fare like chicken fajitas with avocado cream sauce and traditional pork tamales.

Lost Oak Winery Holiday Red 2023 TX High Plains

This blend comprises Sangiovese 52%, Tempranillo 41%, Petit Verdot 5%, Merlot 1%, and Cabernet Sauvignon 1%, all sourced from Texas High Plains vineyards. Machine harvested fruit was destemmed and crushed; cuvées were fermented in SS tanks for 12-24 days at 60-85oF; wine was pressed from the skins and aged an average 24 months in mostly used American oak barrels. The cuvées were blended and bottled @ 14.9% ABV, 1.0% RS (hint of sweetness). Holiday is a traditional blend produced by Lost Oak made in a fruit forward style with just a hint of sweetness, designed to please most wine drinkers and accompany your favorite holiday fare at Thanksgiving, Christmas, and New Year’s Eve. Like its predecessors (since 2014) this wine is fruity, fun, and ready to drink. It is bright ruby in color with aromas of plum and brown sugar. On the palate it offers a slight tartness reminiscent of cranberries enhanced by dark berry fruit, baking spices, and vanilla. The lingering finish brings good balance between alcohol, tannins, and sweetness with notes of fig and overripe plum. This versatile blend pairs with roasted or smoked turkey, ham, pot roast, grilled steaks, and most traditional holiday side dishes. Try pumpkin pie for dessert and serve Holiday with black eyed peas at the New Year. Share this with family and friends as you celebrate throughout the late fall and winter months – especially with tamales on Christmas Eve.

Most of us think of Mexico as the home of tamales. In Mexico, tamales begin with a dough made from ground nixtamalized corn (hominy), called masa or masa harina, that is combined with lard or vegetable shortening, along with broth or water, to make a thick batter. It is traditional to whisk the resulting batter to produce a soft, fluffy texture. Modern recipes often use baking powder to achieve a similar effect. Chili purées or dried chili powders are often added to the batter, which in addition to adding spice imparts a reddish tint. Tamales are generally wrapped in corn husks or plantain leaves before being steamed, with the choice of wrapping depending on the region.

Today, tamales are a source of pride and national identity, celebrated at festivals and events. For many years, they were considered low class cuisine. Wealthy Mexicans opted for European cuisine, at least in polite society. But tamales persisted not only among the lower classes but also as a guilty pleasure for the elites. In the late 19th century, the Mexican Revolution ignited a new sense of pride in traditional culture and Mexican society began to not only accept but to celebrate their culture, and tamales as an important part of that culture.

Tamale-making is a ritual that has been part of Mexican life since pre-Hispanic times, when special fillings and forms were designated for each specific festival or life event. Preparation is complex and time-consuming, and provides an excellent example of Mexican communal cooking, where this task usually falls to the women in a traditional tamalada, or tamale-making party. Today, tamales are typically filled with meats, cheeses, or vegetables, especially chilies. Tamales with both sweet and savory fillings are a favorite comfort food in Mexico, eaten at both breakfast and dinner. Street vendors throughout Mexico can be seen serving tamales from huge, steaming, covered pots called tamaleras.

The traditional tamale in Oaxaca contains chicken and mole sauce. A special version, the Oaxacan dulce breakfast tamale typically contains pineapple, raisins, blackberries, and often the local white cheese topped with a chocolaty mole negro. Similar versions from South America may contain raisins, pineapple, and coconut.

Tamales are found throughout Central and South America, from the Amazon to the Andes. Tamales in Brazil often contain corn mixed with sugar and coconut. Caribbean tamales may be made with little or no filling and eaten, sort of like cornbread, with other foods such as grilled meats or salted fish. A cornmeal porridge made with masa and meat is common in Cuba. In other regions, ingredients like the tuberous starchy root of the cassava plant, ripe plantain, potato, or rice can be used, with or without corn masa, to create a thicker, sturdier tamale dough.

Tamales are common in the Philippines and Guam, which were at one time governed by Spain as a province of Mexico. Some are made with rice rather than corn and are stuffed with seasoned chicken, pork, or seafood with the addition of peanuts, coconut milk, and sugar. They can be wrapped in banana leaves or corn husks for cooking.

In Guatemala eating tamales at midnight on Christmas Eve and New Year’s Eve is an important custom. “Black” tamales are sweet and stuffed with chocolate seasoned with blackberries and honey or cane sugar. Additional ingredients may include almonds, plums, seeds, and mild peppers. Guatemalan "red" tamales are made from corn dough stuffed with pork, chicken, olives, peppers, and sometimes tomatoes and raisins seasoned with recado rojo spice mixture, usually wrapped in banana leaves for cooking. Cream or “white” tamales include cheese and anise seeds and are made with a thicker, sturdier dough of rice and/or potatoes rather than corn.

The recado rojo spice mixture normally includes annatto seeds, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture a distinctive red-orange color.

Pairing #3: A Dessert-style Tamale

Lost Oak Winery Holiday White 2023 TX High Plains

This fun blend contains Gewurztraminer 52% and Muscat Canelli 48%, both sourced from Diamante Doble Vineyard, Tokio, TX, Terry County. Machine harvested fruit was fermented cold and aged for only 2 months in SS tank (no malolactic transformation); blended, sweetened, stabilized, and bottled @ 13.0% ABV, 1.0% RS (hint of residual sweetness). White Holiday was designed as a perfect complement to the traditional Holiday Red blend that is produced annually. This is also made in a fruit forward style with a pleasant hint of sweetness on the palate to enjoy with any holiday meal at Thanksgiving, Christmas, and the New Year. The color is light straw with a bit of twinkle. The wine is fragrant with aromas of white flowers and ripe melon. Flavors include clove, ginger, and spiced pear. The Holiday magic finishes with hints of lychee fruit, melon, green fig, and candied tangerine. This white wine is versatile at your holiday table offering fun accompaniment to a wide range of dishes and should please most wine drinkers. Enjoy with Fischer and Wieser Raspberry Chipotle Sauce over cream cheese, oven roasted or smoked turkey, honey-baked ham, your favorite tamales on Christmas Eve, and black-eyed peas and ham on New Year’s day. Holiday pies (apple, peach, pumpkin, pecan) and other desserts, like sweet tamales, pair well with this white wine. Add some spices and warm it to make fragrant mulled wine for cool evenings or add chunks of fruit for an enhanced Sangria experience.

Brennan Vineyards Comanche Rose 2024 TX High Plains

This is 97% Muscat Blanc with 3% Tempranillo added to give the color, all sourced from Reddy Vyds, Brownfield, TX, Terry County. Machine harvested Muscat fruit at an average 22oBrix was directly pressed and fermented cold for about 25 days in SS tanks. The cuvée was aged in SS tank for about 6 months before being blended with Tempranillo, sweetened, stabilized, and bottled @ 14.4% ABV, approx. 3% RS (semi-sweet). The wine is pale dusty rose in color with aromas and flavors of mandarin oranges, orange blossoms, honeydew melon, ripe peaches, and hints of Mandarin orange. The mouthfeel is light and refreshing with subtle sweetness on the palate. This well-balanced wine with soft acids on the finish pairs well with BBQ chicken or pork, grilled or baked oysters, creamy soft cheeses, moderately spicy fare like curry, Thai, or Mexican, and can pair beautifully with many dessert options, in this case, a sweet-flavored tamale.

Traditionally, tamales didn't stop at the northern borders of Mexico. Several Native American tribes prepared foods using corn dough that resembled tamales. In Louisiana, descendants of Spanish settlers from central Mexico have been making tamales for several centuries. In the Mississippi Delta, tamales were introduced by soldiers returning from the Mexican-American war and/or decades later by migrant cotton harvesters from Mexico. African American farm workers across the southern U.S. developed a heavily seasoned, spicy “hot tamale” made with cornmeal instead of masa that was steamed in corn husks.

While tamales were well-known in southern California and south Texas, it wasn't until introduction at the Chicago World's Fair in 1893 that tamales became a popular ethnic food in the U.S. This major event, often dubbed as the fair that changed America, was also called the World's Columbian Exposition held to celebrate the 400th Anniversary of Christopher Columbus’s arrival in the New World. Many innovations showcased American culture, architecture, and industry. A number of edibles were introduced at the fair, including Wrigley’s Juicy Fruit gum, Quaker Oats, shredded wheat cereal, Pabst Blue Ribbon beer, frankfurters and Vienna sausages, along with tamales.

Soon after the fair tamale stands sprang up on street corners across America and the public loved them. Some of you may remember the story of the San Antonio Chili Queens who set up stands around that city as early as the 1860s serving chili, tortillas, beans, and tamales (discussed in the Taste of Texas: Stellar Choices for Chili in Jan-2024).

Many white Americans encountered these tamales and were surprised by the spicy flavors. An Atlantic Monthly article in 1898 described tamales as a molten, pepper-sauced chicken croquette in a cornmeal crust with an overcoat of corn husk – a diabolical combination that tastes like a bonfire. For the uninitiated, eating something so spicy was a revelation.

A tamale craze in the 1920s even inspired songs like "Here Comes the Hot Tamale Man" and "They're Red Hot," both of which have been covered my modern artists like Eric Clapton and the Red Hot Chili Peppers.

While traditional style tamales are featured at ethnic restaurants throughout the United States, some tamales sold in America bear little resemblance to traditional Latino cuisine. Adventurous chefs have created such variations as carrot cake tamales and hot dog tamales with mustard and American cheese, pushing the culture, and cuisine in new directions.

Around the beginning of the 20th century, the name "tamale pie" was given to meat pies and casseroles made with a cornmeal crust and typical tamale fillings. As you can imagine, this led to the now common corn chip or Frito pie. Although characterized as Mexican food, these forms are not particularly popular in Mexican American culture, but rather the individually wrapped, more traditional tamale remains the preferred style.

I know many people who enjoy tamales to help celebrate the holidays, especially on Christmas Eve. My own family began this tradition over 50 years ago with delicious tamales from Pedro’s Tamales in Lubbock, TX. I cherish the memories of those fun dinners with tamales and other Mexican fare shared with family and friends. If you don’t personally participate in a tamalada or have friends who do, there are many places to obtain tamales here in the Texas Hill Country and across south Texas, especially in San Antonio. I am particularly fond of the tasty Mi Tienda versions available from HEB.

Today’s event is just a fun way to kick off your holiday celebrations that may include serving tamales on Christmas Eve. As you plan for your holiday table, and also your everyday menus, include Texas wines with traditional tamales and your other favorite dishes and desserts because they can all pair beautifully with wine. Please enjoy a Taste of Texas with White, Red, Rosé and Sparkling wines that support the grape growers and winemakers here in the Lone Star State.

And remember this, you’ll never have to worry about getting the pairings right IF – you eat what you prefer, drink wines you like, and share with friends you enjoy.

Drink and Eat Well My Friends. Merry Christmas and Happy New Year!

Learn more from these references:

The History Of Tamales, One Of The World's Oldest Recipes, by Cassie Womack, 04-Mar-2024, https://www.tastingtable.com/1529368/history-of-tamales-worlds-oldest/
Tamale, https://en.wikipedia.org/wiki/tamale
https://www.msn.com/en-us/foodanddrink/cookingschool/how-to-choose-the-perfect-corn-husks-for-your-tamales/ar-AA1tx1R6?ocid=m
https://en.wikipedia.org/wiki/nixtamalization
How Did Tamales Become a Christmas Tradition?, by Lauren Mack, updated 11-Dec-2024

8. https://www.folklife.si.edu/magazine/foodways/tamalada-christmas-tamale-tradition/,

La Tamalada: A Christmas Tamale Tradition, by Laura Wilmot Sheehy, 17-Dec-2018

9. https://www.themazatlanpost.com/2018/12/18/why-do-mexicans-eat-tamales-on-christmas

Taste of Texas: Dessert First

Fri, 21 Nov 2025 00:00:00 GMT

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

Wine Club Release – Nov-2025

Sat, 08 Nov 2025 00:00:00 GMT

Texas Wine Collective – Carl’s Corner

Wine Club Release – Nov-2025

The November, 2025, Wine Club Release pickup events are scheduled on Sundays, November 9th and November 16th. There will be two sessions each Sunday, 11:00-1:30 or 2:30-5:00, with opportunities to taste all the wines from this release, enjoy selected food bites paired with the wines, and listen to live music to enhance the experience.

Check the website – www.texaswinecollective.com to make reservations. Reservations are required to participate in the food and wine pairings. Four adults per wine club membership are allowed to join the fun, however club members may bring additional guests for an added fee.

Texas Wine Collective Wine Club Release – Nov-2025

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Brennan Vineyards Estate Cuvee White 2024 Texas W/M

Grape(s): 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 canary yellow 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, fruit salad with poppy seed dressing, garlic and burrata shrimp pasta, prosciutto-wrapped melon, and southern gravy smothered pork chops.

Lost Oak Winery Picpoul Blanc 2024 TX High Plains W

Grape(s): Picpoul Blanc 100% sourced from Rowland Taylor Vineyards, Brownfield, TX, Terry County.
Machine harvested fruit was directly pressed and the juice fermented cool (56oF) in SS tank for 28 days; aged 10 months in SS tank; bottled @ 11.7% ABV, 1.0% RS (hint of sweetness).
Picpoul (aka Piquepoul or Folle Blanche) is a common grape variety from the Rhône Valley and Languedoc regions of southern France. The typically tart nature of this grape is suggested by its nickname, “Lip Stinger.” This dry white wine has a delightful lemony hue and starts off with aromas of lemon zest, soft melons, and hints of wet slate rock. The flavors include candied notes of ripe lemon and key lime. The finish is zesty with a sharpness mellowed just a bit by the hint of sweetness. Suggested pairings include cucumber and basil salad, goat cheese on sourdough toast, ham, spinach, and gruyere quiche, cheese tortellini with pesto sauce, chicken and summer squash kabobs with basmati saffron rice, bratwurst with sauerkraut (try Opa’s Hatch Chili Brats), and for dessert, creamy lemon tart with mascarpone cheese.

Lost Oak Winery Viognier 2024 TX High Plains W

Grape(s): Viognier 100% - 66% sourced from Diamante Doble Vineyard in Tokio, TX, and 34% sourced from Rowland Taylor Vineyards, Brownfield, TX, both in Terry County.
Fruit was mechanically harvested, directly pressed, and fermented separately in SS tanks at 57oF for approx. 28 days. The cuvées were aged 10 months in SS tanks, blended, and bottled @ 15.8% ABV, 0% RS (DRY).
Viognier originated in the Rhône Valley of southern France and has become a workhorse grape variety in many warm, arid regions of the wine world, including Texas. It can produce bright, fruity, floral wines when aged in SS tank, or can deliver rich, round wines with baking spice aromas and flavors similar to Chardonnay if aged in oak barrels. This bold, higher alcohol white is bursting with aromas of white flowers, honeydew melon, nectarine, and dragon fruit. Crisp citrus flavors are softened by peach, starfruit, and melon. The lingering finish boasts crisp acidity that reminds one of ripe grapefruit. Suggested pairings are honey mint lime salad, grilled lemon shrimp skewers with couscous, chicken street tacos with mango salsa, navy bean and ham soup topped with cotija cow’s milk cheese, Cornish game hen in white wine sauce, and a citrus-infused ambrosia salad for dessert. This will be a instant porch sipping classic.

Lost Oak Winery Holiday Red N.V. TX High Plains R/M

Grape(s): Sangiovese 52%, Tempranillo 41%, Petit Verdot 5%, Merlot 1%, and Cabernet Sauvignon 1%, all sourced from Texas High Plains vineyards.
Machine harvested fruit was destemmed and crushed; cuvées were fermented in SS tanks for 12-24 days at 60-85oF; wine was pressed from the skins and aged an average 24 months in mostly used American oak barrels. The cuvées were blended and bottled @14.9% ABV, 1.0% RS (hint of sweetness)
Holiday is a traditional blend produced by Lost Oak made in a fruit forward style with just a hint of sweetness, designed to please most wine drinkers and to accompany your favorite holiday fare at Thanksgiving, Christmas, and New Year’s Eve. Like its predecessors (since 2014) this wine is fruity, fun, and ready to drink. It is bright ruby in color with aromas of plum and brown sugar. On the palate it offers a slight tartness reminiscent of cranberries enhanced by dark berry fruit, baking spices, and vanilla. The lingering finish brings good balance between alcohol, tannins, and sweetness with notes of fig and overripe plum. This versatile blend pairs with roasted or smoked turkey, ham, pot roast, grilled steaks, and most traditional holiday side dishes. Try pumpkin pie for dessert and serve Holiday with black eyed peas at the New Year. Share this with family and friends as you celebrate throughout the late fall and winter months.

Brennan Vineyards Winemaker’s Choice Vol 8 (VIII) N.V. Texas R

Grape(s): This proprietary blend contains Tempranillo, Tannat, Cabernet Sauvignon, Syrah, and Ruby Cabernet from the 2020, 2021, and 2022 vintages.
Fruit was mechanically harvested; each cuvée was fermented separately in SS tank and aged between 10-34 months in used American and French oak barrels; the final blend was bottled @ 13.6% ABV, 0% RS (dry)
This W VIII was blended by a former winemaker, Kevin Spivey, who followed the tradition established by his predecessor, Todd Webster, using cuvées from a selected barrel reserve program to blend a premium non-vintage wine. In addition to tart red cherry, raspberry, red plum, black currants, and boysenberry jam aromas and flavors, there are hints of cedar cigar box, cinnamon, and vanilla spice. Notes of green olive, juniper berry, and calcareous minerality nod to its Hill County origin. The finish is rich with moderate tannins and hints of freshly ground tricolor pepper blend. This pairs well with roasted pork and rosemary potatoes, coffee-crusted filets, truffle French fries, German chocolate cake for dessert, and a fine cigar to finish the evening. And of course. it goes great with Texas BBQ.

Brennan Vineyards Winemaker’s Choice Vol 10 (X) N.V. Texas R/M

Grape varieties in this proprietary blend include Tannat and Mourvèdre from Lahey Vineyards in Brownfield, TX, Terry County, and Tempranillo from Newburg Vineyard, Comanche County. The 2022 and 2023 vintages are represented.
Mechanically harvested fruit was destemmed, crushed, and fermented separately in SS tanks at 60-85oF over 10 days of skin contact with daily pumpovers. The cuvées were pressed from the skins and aged for 12 months in a mix of used American and French oak barrels. The final blend was made and bottled @ 13.0% ABV, 0% RS (dry).
Winemaker's Choice represents the Brennan Vineyards barrel reserve program from which the winemaking team blends a premium multi-variety and multi-vintage wine. This medium ruby color “W” 10 is robust and complex with youthful bright red fruit aromas and flavors. Aromas of black pepper, violets, hints of sweet hay, and saddle leather lead into flavors of cooked black cherry compote and boysenberry cobbler supported by nuances of pipe tobacco, sage, and cocoa powder. The expansive mouthfeel, medium-to-full bodied tannins, and long savory finish work best with aged, rich cheeses, grilled or roasted pork and beef, smoked turkey or game birds, BBQ brisket, and rich desserts like churros with chocolate sauce or arroz con leche.

Brennan Vineyards Comanche Rose 2024 TX High Plains S

Grape(s): Muscat Blanc 95% sourced from Reddy Vyds, Brownfield, TX, and Tempranillo 5% sourced from Diamante Doble Vineyard, Tokio, TX, both in Terry County.
A portion of the machine harvested Muscat fruit (77%) was fermented to dryness while fermentation for the remainder (33%) was stopped to capture natural residual sugar. These Muscat cuvées aged 6 months in SS tanks. The Tempranillo aged for 6 months in used American oak barrel. The final blend was prepared and stabilized before bottling @ 14.4% ABV, approx. 4% RS (moderately sweet).
The wine is pale dusty rose in color with aromas and flavors of mandarin orange, orange blossom, honeydew melon, and ripe peach. The mouthfeel is light and refreshing with subtle sweetness on the palate. This well-balanced wine with soft acids on the finish pairs well with BBQ chicken or pork, grilled or baked oysters, creamy soft cheeses, and moderately spicy fare like curry, Thai, or Mexican.

Lost Oak Winery Holiday White 2025 TX High Plains S

Grape(s): Gewurztraminer 52% and Muscat Canelli 48%, both sourced from Diamante Doble Vineyard, Tokio, TX, Terry County.
Machine harvested fruit was fermented cold and aged for only 2 months in SS tank (no malolactic transformation); blended, sweetened, stabilized, and bottled @ 13.0% ABV, 1.0% RS (hint of residual sweetness).

White Holiday was designed as a perfect complement to the traditional Holiday Red blend that is produced annually. This is also made in a fruit forward style with a pleasant hint of sweetness on the palate to enjoy with any holiday meal at Thanksgiving, Christmas, and the New Year. The color is light straw with a bit of twinkle. The wine is fragrant with aromas of white flowers and ripe melon. Flavors include clove, ginger, and spiced pear. The Holiday magic finishes with hints of lychee fruit, melon, green fig, and candied tangerine. With only a hint of sweetness this white wine is versatile at your holiday table offering fun accompaniment to the wide range of dishes and should please most wine drinkers. Enjoy with Fischer and Wieser Raspberry Chipotle Sauce over cream cheese, oven roasted or smoked turkey, honey-baked ham, your favorite tamales on Christmas Eve, and black-eyed peas and ham on New Year’s day. Holiday pies (apple, peach, pumpkin, pecan) pair well with this white wine. Add some spices and warm it to make mulled wine for cool evenings or add chunks of fruit for an enhanced Sangria experience.

Lost Oak Winery Dolce Rouge 2023 TX High Plains S

Grape(s): Merlot 60%, Cabernet Sauvignon 31%, Petit Verdot 9%, all sourced from Reddy Vineyard, Brownfield, TX, Terry County.
Mechanically harvested fruit was destemmed, crushed and fermented separately in SS tanks at 60-85oF for about 25 days. The cuvées were aged in SS tanks for an average 11 months; blended, sweetened, stabilized, and bottled @ 14% ABV, 3.5% RS (moderately sweet).
This delightful sweet wine is another traditional offering by the winemaking team at Lost Oak. Dolce Rouge is bold and full-bodied with a dark reddish-purple hue. Aromas of strawberry, brown sugar, and subtle baking spices emerge from the glass. The flavors include candied plum, dried fig, and a hint of blood orange on a long, smooth finish. This is a great option for those who prefer sweet wines and can even serve as the base for a marvelous sangria. Pair this with fresh mozzarella, buffalo wings, Texas BBQ (especially with a spicy sauce), grilled cheese on sourdough bread, baked apples stuffed with pecans, raisins, and cream cheese, chicken or pork tamales, and churros with dulce de leche caramel sauce.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Red:

Lost Oak Winery Holiday Red N.V. TX High Plains R/M

Brennan Vineyards Winemaker’s Choice Vol 8 (VIII) N.V. Texas R

Brennan Vineyards Winemaker’s Choice Vol 10 (X) N.V. Texas R/M

White:

Brennan Vineyards Estate Cuvee White 2024 Texas W/M

Lost Oak Winery Picpoul Blanc 2024 TX High Plains W

Lost Oak Winery Viognier 2024 TX High Plains W

Mix:

Brennan Vineyards Estate Cuvee White 2024 Texas W/M

Lost Oak Winery Holiday Red N.V. TX High Plains R/M

Brennan Vineyards Winemaker’s Choice Vol 10 (X) N.V. Texas R/M

Sweet:

Brennan Vineyards Comanche Rose 2024 TX High Plains S

Lost Oak Winery Holiday White 2025 TX High Plains S

Lost Oak Winery Dolce Rouge 2023 TX High Plains S

Red: 1 TX High Plains 2 Texas Mix: 1 TX High Plains 2 Texas
White: 2 TX High Plains 1 Texas Sweet: 3 TX High Plains

6-Btl Mix Package includes:

Lost Oak Winery Holiday Red N.V. TX High Plains R/M

Brennan Vineyards Winemaker’s Choice Vol 8 (VIII) N.V. Texas R

Brennan Vineyards Winemaker’s Choice Vol 10 (X) N.V. Texas R/M

Brennan Vineyards Estate Cuvee White 2024 Texas W/M

Lost Oak Winery Picpoul Blanc 2024 TX High Plains W

Lost Oak Winery Viognier 2024 TX High Plains W

(12 Btl Mix Package includes 2 bottles of each wine)

Give the Gift of the Texas Hill Country | Fredericksburg Holiday Experiences

Sat, 01 Nov 2025 00:00:00 GMT

The gift-giving season is approaching, and the Texas Hill Country has everything you need (and more!) to make your family, friends, and coworkers feel extra special this holiday season.

If you’re looking for unique experiences in Fredericksburg, these options promise memory-making fun for everyone on your list:

Unforgettable Experiences

Texas Wine Collective’s Hidden Pour Speakeasy Experience : Take wine tasting to the next level with a fully customized experience in a private, speakeasy-style space.

Fischer & Wieser Cooking Classes : Perfect for foodies! Guests enjoy hands-on culinary classes featuring a variety of cuisines — and the best part? You get to cook and eat.

Enchanted Fredericksburg Ranch Glassblowing Experience : Turn up the heat with this interactive art adventure. Learn every stage of the glassblowing process and craft your own drinking glass or ornament to take home.

Gifts That Impress

Prefer to wrap up something special? These Texas Hill Country gift ideas are sure to delight:

Texas Wine Collective’s 3-Bottle Wine Club Membership: The gift that keeps on giving — complete with member perks and delicious wine deliveries.

Fredericksburg Coffee Co. : Treat the coffee lovers in your life to locally roasted blends that bring the taste of Fredericksburg home.

Hill Country Chocolate : You can’t go wrong with chocolate! Choose from handcrafted confections made right here in the Hill Country.

Whether you’re planning a weekend getaway or looking for thoughtful local gifts, Fredericksburg and the Texas Hill Country offer endless ways to share the spirit of the season.

October Festival Fun at Texas Wine Collective | Fredericksburg, TX

Wed, 01 Oct 2025 00:00:00 GMT

It’s festival season in the Texas Hill Country, and Texas Wine Collective is your festival basecamp!

Fredericksburg comes alive in October — and so do we!

October 3–5: Find us pouring wine and cider all weekend at Fredericksburg’s legendary Oktoberfest. Kick things off with a pre-festival flight at Texas Wine Collective, then come dance your way through downtown. When the accordion music fades, circle back to our patio for a laid-back charcuterie refuel.

October 25: We’re also part of the Fredericksburg Food & Wine Fest! Start your day at TWC to get your palate tuned up, then catch our crew at the festival for more great pours.

Why make Texas Wine Collective your festival home base?

Variety: Wine, cider, and snacks every day — plus the Cork & Fork Mobile Kitchen serving Friday through Sunday.

Fun: Family- and dog-friendly vibes all week long, with live music every Saturday.

Texas-sized hospitality: Friendly faces and smaller crowds Monday–Thursday for a more relaxed experience.

Swing by, sip a little, stay a while — and leave with your hands full of great wine, cider, and new festival memories.

Taste of Texas: Prime Wines for Pizza (A Great Pairing)

Mon, 22 Sep 2025 00:00:00 GMT

Taste of Texas: Prime Wines for Pizza (A Great Pairing)

Texas Wine Collective hosts a Taste of Texas: Prime Wines for Pizza pairing on Sunday afternoon, September 28th in the TWC Event Center. There will be one session beginning at 1:00 pm. Carl Hudson, TWC Wine Educator, will host this event featuring 3 different types of pizza paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.

Discussions with TWC operations manager Amber Saidler and Chef Marshall Lirette of the TWC Fork and Cork Food Truck have led to the menu selections. Thanks to Amber and Marshall for all their help in planning and implementing this Taste of Texas: Prime Wines for Pizza pairing.

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 the pizzas and wine, some history of the origins of pizza will be presented along with tasting notes for each of the wines.

Pizza #1: Grilled Peaches, Arugula, Goat Cheese, and Balsamic Glaze

Brennan Vineyards Picpoul Blanc 2024 TX High Plains

Brennan Vineyards Albarino 2024 TX High Plains

Pizza #2: Basil Pesto and Mozzarella with Cherry Tomatoes and Toasted Pine Nuts

McPherson Cellars Montepulciano 2022 TX High Plains

McPherson Cellars Sangiovese Sagmor Scion Newsom Vyds 2022 TX High Plains

Pizza #3: Pepperoni and Hot Honey with Italian Cheese Blend

Lost Oak Winery Crimson Oak 2022 TX High Plains

Lost Oak Winery Meritage 2022 Texas

Special thanks to Becca Lirette, TWC Events Coordinator, and Robert Herrera, TWC Tasting Room Manager. They will help serving food and pouring wines, and be your contacts for the

20% discount off purchase of any three or more of today’s wines.

Our next Taste of Texas event: Dessert First Sunday, 23-Nov-2025

Ancient Origins of Pizza -

The history of pizza begins in antiquity, as various ancient cultures produced basic flatbreads with many and varied toppings. A precursor of pizza was probably focaccia, a flatbread known to the Romans as panis focacius, to which toppings were often added. Modern pizza with which we are familiar evolved from similar flatbread dishes in Naples, Italy, in the late 18th or early 19th century.

On the Mediterranean island of Sardinia, off the west coast of Italy, French and Italian archaeologists have found evidence that leavened bread was baked there over 7,000 years ago. In the 6th century BC, Persian soldiers baked flatbreads on top of their battle shields with cheese, dates, and/or olives as toppings. In Ancient Greece, a flatbread called plakous was flavored with toppings like herbs, onions, cheese, and garlic.

Another early reference to a pizza-like food describes Trojans eating their “tables.” The reference explains this as a meal of round cakes, like pita bread, that were used as a plate or table for toppings of cooked vegetables, herbs, and cheeses, and eaten along with the toppings.

A similar story by the historical writer Virgil described ancient travelers laying out thin wheat bread cakes as platters for their meal of herbs and mushrooms gathered from the nearby woods. After eating everything, including the crusty discs, one traveler apparently exclaimed, “Look! We have even eaten our plates!”

Another pizza-like offering can be traced to pizzarelle, a flatbread related to Italian waffle cookies made with flour, eggs, sugar, butter or vegetable oil, and flavorings of anise, vanilla, and/or lemon zest. They can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. These flatbread cookies, often topped with sweet ricotta cheese or hazelnut spread, were adopted and eaten by Jews while in Roman territory, and became a special treat after returning from synagogue on the Passover holiday.

Key examples of flatbreads from the ancient Mediterranean world include focaccia (which may date as far back as the ancient Etruscans in Italy); piadina in the Emilia-Romagna region of central Italy, lepinja in the Balkans, or manakish in the Levant (an historical term for the Mediterranean lands east of Italy including what is today Syria, Lebanon, Jordan, Palestine, Israel, and southern Turkey).

Coca, a thick Spanish flatbread from Catalonia, Valencia, and the Balearic Islands can be made in both sweet and savory versions. Savory toppings include fish, cheese, and vegetables near the coast or tomato, sausage, cheese, and olives inland. Sweet cocas are made with eggs and sugar in the dough and topped with various fruits, sweetened almond paste, lemon or strawberry cream, pine nuts, and soft cheeses.

Although pizza is not an original Greek food, it has been adapted from Italy in various forms. The classic Greek pita has often been transformed into a pizza crust. Often the crust either contains cornmeal or can even be a flattened cornbread cake topped with classic Greek options like kalamata olives, feta cheese, artichokes, onions, and roasted lamb.

Foods similar to flatbreads in other parts of the world include Chinese bing (a bread with a flattened, disk-like shape); leavened naan or unleavened roti from Central and Southern Asia; several versions of leavened flatbreads from the island of Sardinia; and rieska from Finland. There are many similar topped or stuffed flatbreads known throughout Europe, like the classic French quiche, Alsatian flammkuchen or German zwiebelkuchen (quiche-like flatbreads topped with Crème Fraiche, cheese, bacon, and onion).

Pizza #1: Grilled Peaches, Arugula, Goat Cheese, and Balsamic Glaze

Brennan Vineyards Picpoul Blanc 2024 TX High Plains

Picpoul Blanc 100%, sourced from Texas High Plains vineyards was mechanically harvested; pressed and fermented approx. 28 days at 57oF in SS tank. It was aged in SS tank and bottled @ 11.6% ABV, 0% RS (dry). Picpoul Blanc is a grape variety best known from sun-kissed vineyards along the Mediterranean shores of southern France. It grows well there AND in other warm, sunny regions like the Texas High Plains. Picpoul is a vibrant, zesty, and mineral-driven variety that captures the essence of the region’s climate and terroir. It is typically crisp and fresh, making it a good aperitif or pleasant beverage for warmer weather picnics and cook-outs. With aromas and flavors of yellow watermelon, ripe citrus (nectarine), soft herbs, and lemon custard, this is drinking well right now and will continue to be enjoyable for a few more years. Pair with simple seafood dishes, grilled fish, chicken, and vegetables, a fresh goat cheese salad, and this fun take on a white pie pizza.

Brennan Vineyards Albarino 2024 TX High Plains

Albarino 100% sourced from Texas High Plains vineyards (probably Reddy Vineyards located east of Brownfield, TX, in Terry County) was mechanically harvested at 23oBrix; pressed and fermented cool at 55oF for about 30 days. The wine was aged in SS tank for about 6 months without malolactic transformation before bottling at @ 13.4% ABV, 0% RS (dry). This light-to-medium bodied wine has a straw yellow hue in the glass and fruit aromas of peach and apricot with some citrus notes. Flavors include peach, lemon, grapefruit, and hints of salinity and minerality. Bright acidity at the finish makes this refreshing to just sip and will pair well with many foods. Match this with prosciutto-wrapped cantaloupe, cheese fondue, cornmeal crusted fried okra, grilled shrimp or redfish, pan-roasted pork chops, paella, and a lighter-styled pizza.

The word pizza was first documented in 997 AD in Gaeta (a city south of Rome) and successively in various parts of Central and Southern Italy. Pizza was mainly eaten in Italy and by emigrants from there. This certainly changed after World War II when Allied troops stationed in Italy returned home to the U.S. to enjoy pizza along with other Italian foods.

Perhaps the most important innovation that led to flatbread becoming pizza was the use of tomato as a topping. It was not until the Spanish brought the tomato to Europe from the Americas in the 16th century that the modern variation of flatbread we know as pizza was developed. Surprisingly, when the tomato was initially introduced, many Europeans believed them to be poisonous because the plant comes from the same family as nightshade, a well-known poison. However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flatbread, thus adding flavor and the classic red color to pizza as we know it today.

It was in Naples that pizza really came into being. In the late 18th century Naples grew to a city of nearly 400,000 residents, many of them very poor peasants that had migrated from the countryside. The poorest of this lot became known as lazzaroni, because their ragged appearance resembled the description of the biblical character Lazarus. Street vendors began serving flatbread slices cut to a size to match a casual laborer’s appetite, or more likely his budget. These flatbreads were not fancy, most often simply topped with lard, garlic, salt, basil, and sometimes a simple cheese made from horse’s or sheep’s milk. Eventually tomatoes and small fish (anchovies) became common toppings.

In the late 19th century pizza underwent a big change as the result of a “royal” approval. Legend suggests that three different pizzas were baked and served for the 1889 visit to Naples of King Umberto I and Queen Margherita of Savoy. The royal couple grew tired of rich French cuisine being served at court, so Queen Margherita asked for something local. The top pizza maker in Naples, Rafaelle Esposito, was tasked with preparing three pizzas: one with lard, sheep’s cheese and garlic; a second with garlic, parsley, and anchovies; and a third with tomato sauce sprinkled with mozzarella cheese and basil. The Queen's favorite was the third, evoking the colors of the Italian flag – green (basil leaves), white (mozzarella cheese), and red (tomatoes).

According to the tale, this combination was named Pizza Margherita in the Queen’s honor. However, other accounts indicate that the Pizza Margherita combination of ingredients already existed, having been created in Naples much earlier in the 19th century. Perhaps the story is just a little too good to be true, but there is an establishment in Naples (known as Pizzeria Brandi today) that features a plaque pronouncing it the birthplace of pizza margherita. Regardless of its origin, Pizza Margherita helped transform pizza from a local street food into a truly national Italian dish, akin to pasta and polenta. Today, Pizza Margherita remains one of the most common and popular versions of pizza in Italy and around the world.

Pizza evolved into a variety of bread and tomato dishes often served with cheese. A wide variety of toppings have since been used, like for the "pizza alla napoletana" topped with mozzarella, tomatoes, anchovies, and mushrooms. As pizza became more popular, restaurants creating these flatbreads became known as pizzerias. It was recorded that in 1807, 54 pizzerias existed in Naples alone and that number increased to 120 by the end of the 19th century.

Pizza #2: Basil Pesto and Mozzarella with Cherry Tomatoes and Toasted Pine Nuts

McPherson Cellars Montepulciano 2022 TX High Plains

Montepulciano 100% sourced from Texas High Plains vineyards 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 (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 as a blender. 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 bright red sour cherries and rhubard with hints of wet asphalt and freshly cracked black pepper. Oak aging brings soft, vanilla cream notes and the finish shows gentle dusty tannins. This pairs with herbed cheese and bacon stuffed mushrooms, caprese skewers (cherry tomatoes, mozzarella, basil leaves, and balsamic drizzle), grilled chicken or pork, spaghetti Bolognese, and most any pizza.

McPherson Cellars Sangiovese Sagmor Scion Newsom Vyds 2022 TX High Plains

Sangiovese 100% sourced from Newsom Vineyards located just east of Plains, TX, in Yoakum County (last part of the Panhandle before entering New Mexico). Fruit was mechanically harvested and fermented 9-10 days in SS tank at 60-85oF. After pressing, the wine was aged 14 months in French oak barrels (15% new) and bottled @ 13.2% ABV, 0.2% RS (dry). This is another in McPherson Cellars’ Block series of wines harvested from a specific parcel of vines with superior quality fruit. This is very special because old vine fruitwood from Doc McPherson’s original Sagmor Vineyard (planted in the late 1970s) southeast of Lubbock was grafted onto rootstock and planted in Neal Newsom’s vineyard. The old Sangiovese vines in Sagmor had ceased to be productive signaling time to replant new vines. Sangiovese is, of course, the key grape that makes delicious Chianti wines of Tuscany. Italy. This grape grows well in warm, arid climates on sandy, rocky soils with a limestone base making it a good option for the Texas High Plains. This variety conjures thoughts of the old country with aromas of red cherry, dried cranberry, earthy black olives, and dusty-chalky tannins at the finish. There are aromas and flavors of red cherry, black olives, dark chocolate-covered cherries with strong notes of fresh-baked almond cake, vanilla, cream, and baking spices developed from barrel aging. Pair with smoked poultry, cream of porcini mushroom soup, spaghetti Bolognese, BBQ brisket, and Chel Marshall’s variation on a classic margherita pizza.

Marinara sauce so popular on pizza is a traditional offering from Naples made from tomato, oregano, garlic, and extra virgin olive oil. This sauce is so-named because it was traditionally prepared by the wives of fishermen for their husbands’ as the first meal upon returning from fishing trips in the Bay of Naples. The wives of these fishermen were known as “la marinara."

The "True Neapolitan Pizza Association", founded in 1984, set very specific rules for an authentic Neapolitan pizza - the pizza must be baked in a wood-fired, domed oven; the base or crust must be hand-kneaded and not rolled with a pin or prepared by any mechanical means; and the pizza must be more than one-third of a centimeter (0.13 inches) thick at the center and not exceed 35 centimeters (13.8 in) in diameter (is this the reason so many large pizzas today measure 14 inches?).

There are many famous pizzerias in Naples where these traditional pizzas can be found, mostly in the historical center of Naples. Many pizzerias follow even stricter standards than the specified rules. For example, only San Marzano tomatoes grown on the slopes of Mount Vesuvius are used and drizzling olive oil and adding tomato topping can only be done in a clockwise direction.

Many historians believe the world’s first pizzeria was the Antica Pizzeria Port’Alba, established as a pizza stand in 1738 and then as a Naples restaurant in 1830. It remains in business today and its ovens are still lined with the original lava rock from nearby Mount Vesuvius.

But pizza would remain little known in Italy beyond Naples and Campania’s borders until the 1940s. When Allied soldiers invaded Italy in 1943-44, they were so taken with the pizza they encountered in Campania that they asked for it wherever else they went. Following World War II, U.S. veterans, especially those returning from the Italian Campaign, created a large and enthusiastic U.S. market for pizza. Even our 34th president, Dwight D. Eisenhower, became a fan of pizza while serving as Allied commander in Europe during the war.

Until the 1940s, pizza consumption outside Italy was limited mostly to Italian immigrants and their descendants. Shortly after the U.S. entered World War II, pizza became more popular in restaurants. Deep-dish pizza was introduced in 1943 with the opening of Pizzeria Uno in Chicago by a Texan named Ike Sewell. This heartier version offered much thicker crusts and more abundant toppings.

Around the same time, the Rocky Mountain Pie was developed in Colorado with a wide, rolled-over crust edge. This extra crust was meant to be eaten with honey as a dessert (sort of like sopapillas?). Today all sorts of ingredients, especially extra cheese, get stuffed and rolled into wide crust edges.

Pizza #3: Pepperoni and Hot Honey with Italian Cheese Blend

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. 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. This wine has aromas of red currant and cherry with 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. Pairs well with buttery gouda cheese and sweet peaches, creamy mushroom risotto, grilled meats with rosemary garlic potatoes, a simple juicy cheeseburger, and a dark chocolate tart with berry compote for dessert. It pairs really well with pizza, too.

Lost Oak Winery Meritage 2022 Texas

This wine is a blend of 33% Cabernet Sauvignon from Triple Diamond Vineyards, Tokio TX. 33% Merlot from Diamante Doble Vineyards, Tokio, TX. 17% Petit Verdot from Sprayberry Vineyards, Midland TX, and 17% Cabernet Franc from Burning Daylight Vineyards, Rendon TX. The grapes were machine harvested; fermented in SS tank; underwent malolactic transformation; aged about 19 months in used oak barrels; bottled @ 12.6% ABV, 0% RS (dry).

The word Meritage is a combination of the words merit and heritage and is pronounced like heritage, not Frenchyfied as “merry-tajh.” It is a registered trademark of The Meritage Alliance whose goal is to foster exceptional wines blended in the Bordeaux tradition. Swirling this Meritage reveals bright ruby hues. It is filled with aromas of cherry, caliche, and black currant with flavors of currant, white peppercorn, and tea leaves that balance notes of dark cherry, wet slate, and tobacco. The lingering dry finish reveals medium-full tannins and hints of mocha and tobacco. Pairings would include French Comte cheese, mushroom and caramelized onion focaccia, pot roast and potatoes, braised lamb or beef in red wine, dark chocolate with coarse sea salt, and, you guessed it, PIZZA.

An ocean away from Naples, thousands of Italian immigrants landed on the U.S. eastern shores. Pizza found a second home in the United States as Italian immigrants began replicating their trusty, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago, and St. Louis. According to one report, the first printed reference to pizza served in the U.S. was a 1904 article in The Boston Journal. The Bruno brothers from Naples introduced pizza to Boston, and later one of their sons opened the first pizzeria in Chicago. The famous Lombardi’s grocery in New York began to offer pizza in 1905 as a lunchtime meal for workers in nearby factories. That location closed in 1984, but the family opened a new location 10 years later where you can still enjoy a delicious Lombardi’s pie today.

The longest continuously running pizzeria is thought to be Papa’s Tomato Pies in Trenton, NJ, which opened in 1912 (113 yrs). With a large Italian immigrant population, New Jersey jumped into the pizza game and many popular pizzerias were founded there, especially in areas near NYC. The Ezzo family in Canastota, NY, started making pepperoni sausage in 1906 but the first reported use of sliced pepperoni as a topping for pizza didn’t appear until the 1950s noted on the menu from a pizza place in New Haven, Connecticut.

Pizza crusts come in many variations and most folks have a specific preference. In Naples, Italy, pizza crusts are typically soft and pliable. In Rome, a thin and crispy crust is preferred. Of course, we know about the Chicago deep-dish pizza with very thick crust. And there are so many more variations.

Following WW II, it was primarily tourism – facilitated by the declining cost of travel in the postwar period – that really consolidated pizza’s position as a truly Italian dish. As tourists became increasingly curious about Italian food, restaurants throughout the peninsula started offering more regional specialties – including local variations on pizza.

After 1950, pizza was transformed even further by rapid economic and technological advancement in the U.S. First, there was the “domestication” of pizza as the availability of in-home refrigerators and freezers grew. Convenience foods became enormously popular, including frozen or refrigerated pizzas that could be baked in the family kitchen. Second was the “commercialization” of pizza that came with the ready availability of motorized transport - cars and motorcycles. It was now possible to deliver freshly baked pizza and other prepared foods directly to a customer’s door.

Pizza consumption exploded in the U.S in the late 1950’s with the introduction of pizza chains such as Pizza Hut in 1958, Little Caesar’s in 1959, and Domino’s in 1960. Tom and James Monaghan founded ‘Dominik’s’ in Michigan and, after winning a reputation for speedy delivery, took their company – which they renamed ‘Domino’s’ – nationwide. They and their competitors expanded abroad, so now there is scarcely a city in the world where some U.S.-origin pizza chain cannot be found.

Pizza is very popular in Canada. In 1962, the "Hawaiian" pizza topped with pineapple and ham was reportedly invented by restaurateur Sam Panopoulos in Chatham, Ontario. Another invention from Canada appears to be Pizza-ghetti, a combination meal commonly found in fast food or family restaurants in which a half pizza is accompanied by a portion of spaghetti with a tomato-based sauce. Although both pizza and spaghetti are considered staples of Italian cuisine, combining them in one dish is unknown in Italy.

The most distinct "Canadian" pizza is usually prepared with tomato sauce, mozzarella cheese, pepperoni, mushrooms, and bacon, with mushrooms and bacon as the two standout ingredients. With pizza gaining such popularity across Canada, it came as no surprise that major American pizza chains such as Pizza Hut, Domino's, and Little Caesar’s expanded their locations into our northern neighbor’s territory.

No matter where you go in the world, it seems you will find some delectable form of pizza to satisfy your taste buds. In the Alsace region of France and southern Germany, flammkuchen is a crispy thin-crust creation, an onion-bacon pie that features crème Fraiche rather than tomato sauce as its base. In Lebanon, you can find a flatbread topped with ground lamb mixed with minced onions, diced tomatoes, and a variety of condiments, even pomegranate molasses. A similar flatbread, topped with lettuce, parsley, and lemon is called lahmacun in Turkey. In Japan a popular and versatile grilled flatbread is topped with cabbage, pork or seafood, and a variety of condiments.

With ever growing popularity, a wide range of flatbread creations emerged – here are just a few:

traditional white pies BBQ or roasted chicken sausage or bratwurst

mushroom and bacon steak and blue cheese shrimp Alfredo or scampi

mac and cheese bacon-lettuce-tomato chilly cheese dog

Philly cheesesteak arugula-mushroom-fried egg artichoke and spinach dip

cheeseburger and fries cranberry, brie and turkey roasted eggplant

spicy Buffalo Chicken pear, prosciutto, gorgonzola loaded baked potato

hummus and chicken schwarma Mexican-style taco pizzas (often with avocado)

Hawaiian pie with pineapple and Canadian bacon (much to the bewilderment of the Italians).

Sweet topping versions have emerged in many pizzerias, including ricotta or cream cheese, dates or figs, peach, basil and brie, a myriad of fruit toppings, Nutella spread, raspberry mascarpone cheese, frosted cinnamon roll pizza, donut sugar glazed, and even chocolate.

Do you have any other favorite options?

It is currently estimated that 13% of the U.S. population consumes pizza on any given day (that translates to an annual consumption of three billion pizzas and an average of 46 slices per person). If all pizzas sold in the U.S. everyday were placed edge-to-edge, it would cover 100 acres.

Pizza restaurants all over the country see a rush of customers on Super Bowl Sunday, one of the busiest days of the year for pizza. In 2023, it was estimated that 12.5 million pizzas were sold in the U.S., mostly just before the game began and during halftime. One can be relatively certain a similar amount of pizza was ordered and consumed during Super Bowl LVIII (58) and Super Bowl LIX (59) this past February.

In 2012, the world's largest pizza was made in Rome. It measured 1,262 sq meters (13,550 sq ft) in area – with a radius of about 65.8 ft or diameter of 131.5 ft - WOW!!

Nearly 3x the size of a standard basketball court - 50’ x 94’ or 4,700 sq ft.

In February, 2023, Pizza Hut sent a team to the Los Angeles Convention Center, whose space was big enough to hold a 13,990-sq ft pizza, with the aim of breaking the Guinness World Record. Workers put down layers of dough first, painted on tomato sauce, and then added toppings. The pizza was baked in pieces and reassembled. It had 13,563 pounds of dough, 4,948 lbs of tomato sauce, 8,800 lbs of cheese, and over 630,000 slices of pepperoni. When done and certified by Guinness, it was divided into 68,000 portions that were donated to local food banks.

In closing, I encourage you all to please support Texas grape growers and winemakers by seeking out your favorite Whites, Reds, and Rosés and enjoy a Taste of Texas with your favorite pizzas – thin crust, medium crust, or thick pan crust loaded with whatever toppings of meat, sauce, cheese, and veggies you prefer. It’s hard to think of many better combinations of food and beverage than Pizza and Wine.

Drink and Eat Well My Friends.

Learn more from these references:

https://en.wikipedia.org/wiki/History_of_pizza

https://bacinos.com/history-of-pizza Where, When, and Who Invented Pizza

https://www.historytoday.com/archive/historians-cookbook/history-pizza, by Alexander Lee, a fellow in the Centre for the Study of the Renaissance, University of Warwick

Historian's Cookbook - A History of Pizza, Alexander Lee, 07-July-2018, Published in History Today, Volume 68, Issue 7, July-2018

https://www.rd.com/article/who-invented-pizza/, Who Invented Pizza? The Delicious History of Pizza Pies By Cassandra Brooklyn, Updated Jul. 20, 2024

7 Fun Facts You Didn't Know About Pizza, Posted by Superberries Team on 10-Oct-2020 to Aronia Berry Recipes

Who Invented Pizza? Did you know pizza took the United States by storm before it became popular in its native Italy?, by Gayle Turim, Updated: 05-May-2023, Original: 27-Jul-2012

Wine Club Release – Sept-2025

Tue, 02 Sep 2025 00:00:00 GMT

Wine Club Release – Sept-2025

The subject today is the September Wine Club Release with pickup events scheduled on Sundays, September 7th and September 14th. There will be two sessions each Sunday, 11:00-1:30 or 2:30-5:00, with opportunities to taste all the wines from this release, enjoy selected food bites paired with the wines, plus live music to enhance the experience.

Check the website – www.texaswinecollective.com to make reservations (required to participate in the food and wine pairings). Four adults per wine club membership are allowed to join the fun.

Texas Wine Collective Wine Club Release – Sept-2025

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Each TWC winery partner offers a white wine in this release, all lovely, easy drinking wines.

Brennan Vineyards Picpoul Blanc 2024 TX High Plains W

Grape(s): Picpoul Blanc 100%, sourced from Texas High Plains vineyards
Fruit was mechanically harvested; pressed and fermented approx. 28 days at 57oF in SS tank. It was aged in SS tank and bottled @ 11.6% ABV, 0% RS (dry).
Picpoul Blanc is a grape variety best known from sun-kissed vineyards along the Mediterranean shores of southern France. It grows well there AND in other warm, sunny regions like the Texas High Plains. Picpoul is a vibrant, zesty, and mineral-driven variety that captures the essence of the region’s climate and terroir. It is typically crisp and fresh making it a good aperitif or pleasant beverage for warmer weather picnics and cook-outs. With aromas and flavors of yellow watermelon, ripe citrus (nectarine), soft herbs, and lemon custard, this is drinking well right now and will continue to be enjoyable for a few more years. Pair with simple seafood dishes, grilled meats and vegetables, a fresh goat cheese salad, and shrimp or fish tacos.

McPherson Cellars Clairette Blanche 2024 TX High Plains W

Grape(s): Clairette Blanche 100%, sourced from Texas High Plains vineyards
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 the French Mediterranean wine regions of Provence, Rhône, and Languedoc, all areas with climates that are arid, dry, 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. This offers a pale straw color and light citrus (pink grapefruit) and honeysuckle aromas. Flavors of soft mint, lemon curd, and a bit of acid sharpness made this a good pairing for simple seafood, bright fruit salads, grilled or bake chicken dishes, and charcuterie boards. Who else would you like to see managing the production of a Clariette Blanche varietal wine than Kim McPherson and Spenser Igo.

Lost Oak Winery Roussanne Reserve 2024 TX High Plains W

Grape(s): Roussanne 100% sourced 73% from Diamante Doble Vyds, Tokio, and 27% from Rowland Taylor Vineyards 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 the ripe fruit has a reddish-brown hue which is 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, Bartlett pear, and toasted almonds. The finish is very elegant - smooth and silky. Suggested pairings include feta and roasted tomato dip, prosciutto and fig flatbread, shrimp alfredo or cheese ravioli, bacon wrapped figs stuffed with cream cheese, and candied Meyer lemon-infused vanilla ice cream.

This Red wine allocation also includes one offering from each TWC winery partner.

Lost Oak Winery Crimson Oak 2022 Texas R

Grape(s): 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. Both Sangiovese and Ruby Cabernet grow well at higher altitudes with lots of sun and in soils rich in limestone – 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. This wine has aromas of red currant and cherry with hints of dark chocolate mocha. Flavors of black plum, black berries, with undertones of suede leather and soft green herbs leads into a vibrant finish with medium tannins. Pairs well with buttery gouda cheese and sweet peaches, creamy mushroom risotto, grilled meats with rosemary garlic potatoes, a simple juicy cheeseburger, and a dark chocolate tart with berry compote for dessert.

Brennan Vineyards Buffalo Roam Reserve 2023 TX High Plaiins R

Grape(s): Syrah 90% and Mourvèdre 10% sourced from Texas High Plains vineyards
Mechanically harvested fruit; destemmed, crushed, fermented separately in bins for 8-10 days with daily punch downs, then pressed to barrel for aging. Cuvées aged an average 18 months in used American and French oak barrels; blended and bottled @ 13.0% ABV, 0% RS (DRY)
Buffalo Roam Reserve is a proprietary name used by Brennan Vineyards for a rich red blend that started out as a home for the Syrah grown along Indian Creek near the winery. The concept for Buffalo Roam, first produced in 2014, originated with former Brennan winemaker, Todd Webster, based on red blends from the Rhône Valley of southern France made with Grenache, Syrah, and Mourvèdre and equally rich Syrah-Cabernet Sauvignon blends from Australia. This version from the Brennan team and currant winemaker Griffin Ehlers uses Texas High Plains fruit. The Syrah vineyard on Indian Creek is located on the original Brennan home estate that was sold several years ago after Dr Brennan passed away. Thus, that Syrah fruit is no longer controlled by Brennan Vineyards This is dark garnet in color, medium-bodied, with rich aromas of blackberry, sweet plum, and loamy soil. The flavors include black cherry, baked plum tart, notes of grill smoke and a hint of chocolate chip cookie. There are moderate tannins on a savory, long-lasting finish.

McPherson Cellars Sangiovese Block Series 2023 TX High Plains R

Grape(s): Sangiovese 100% sourced from Texas High Plains vineyards
Fruit was mechanically harvested and fermented 9-10 days in SS tank at 60-85oF. After pressing, the wine was aged 14 months in French oak barrels (15% new) and bottled @ 13.2% ABV, 0.2% RS (dry)
This is another in McPherson Cellars’ Block series of wines harvested from a specific parcel of vines with superior quality fruit. Sangiovese is of course the key grape that makes delicious Chianti wines of Tuscany. Italy. This grape grows well in warm, arid climates on sandy, rocky soils with a limestone base making it a good option for the Texas High Plains. This variety conjures thoughts of the old country with aromas of red cherry, dried cranberry, earthy black olives, and dusty-chalky tannins at the finish. There are aromas and flavors of red cherry, black olives, dark chocolate covered cherries with strong notes of fresh-baked almond cake, vanilla, cream, and baking spices developed from barrel aging. Pair with smoked poultry, cream of porcini mushroom soup, spaghetti Bolognese, and BBQ brisket.

This sweet wine allocation also includes one offering from each TWC winery partner.

Brennan Viineyards Three White Chicks 2024 Texas S

Grape(s): Muscat Blanc 100% sourced from Texas High Plains vineyards
Machine harvested fruit at an average 22oBrix was pressed and fermented cold for about 25 days in SS tanks. The wine was aged in SS tank for about 6 months before stabilizing and bottling @ 12% ABV, approx. 3% RS (semi-sweet).
The wine is pale gold in color with aromas of gardenia and orange blossoms, honeydew melon, and nectarines. These aromas follow through to flavors on the palate creating a perfectly sweet, light, refreshing mouthfeel. No sugar was added to the wine before bottling so the refreshing sweetness is from natural grape sugar. The wine is well-balanced with soft acids and a lip-smacking finish. Pair with BBQ chicken, spicy grilled shrimp or baked oysters, creamy soft cheeses, arroz con leche, and slightly spicy fare like curry, Thai, or Mexican.

Lost Oak Winery Orange Muscat 2024 TX High Plains S

Grape(s): Orange Muscat 100% sourced 52% from Diamante Doble Vyds, Tokio, Terry County, and 48% from Crooked Post Vyd, New Home, in neighboring Lynn County.
Machine harvested fruit was directly pressed; cuvées were fermented separately in SS tanks 25-30 days at cool temperature (55-60oF); fermentation was stopped to preserve some of the natural grape sugar; stabilized wines were aged in SS tanks for 6 months (no malolactic transformation); blended, and bottled @14.6% ABV, 3% RS (med sweet)

Orange Muscat, along with Muscat Blanc and Muscat of Alexandria, is one of the over 200 different varieties in the Muscat family of grapes. This grows well in Texas and produces mostly sweet wines with lots of peach, tangerine, and fresh floral aromas along with vibrant flavors of candied pear, honeycomb, mango, ripe peach, and hints of Meyer lemon citrus. This wine is very rich on the palate and offers a lingering fruity finish. Pair this with spring rolls and peanut sauce, citrusy chicken street tacos, thin crust Hawaiian pizza, grilled cheese on sourdough bread, and orange mascarpone layer cake.

McPherson Cellars La Diosa Sangria N.V. Texas S

Grape(s): A blend of grape varieties from Texas High Plains vineyards with a dollop of fruit juice to enrich the aromas and flavors.
Machine harvested fruit was directly pressed; cuvées were fermented separately in SS tanks 25-30 days at cool temperature (55-58oF); cuvées were aged in SS tanks for 3-6 months (no malolactic transformation); blended, sweetened, stabilized, and bottled @13.0% ABV, approx. 4% RS (sweet)
This is a very popular wine at TWC and just perfect for summer and warm fall weather. The bright aromas are cherry, strawberry, and watermelon with flavors of fresh peach, mango, juicy red watermelon, and ripe dark berries. Enjoy it right out of the bottle or add some chunks of fruit for an enhanced Sangria experience. Lots of tropical fruit aromas and flavors along with apple, pear and melon. Serve chilled for a refreshing aperitif or pair with mandarin and candied pecan mixed greens salad, spinach artichoke dip, Fischer and Wieser Raspberry Chipotle Sauce over cream cheese, a charcuterie platter with softer cheeses and jam, chicken salad sandwiches, and fruit-topped thumbprint sugar cookies.

Savor Perfect Pairings in the Texas Hill Country!

Sat, 30 Aug 2025 00:00:00 GMT

Looking for great food and wine pairings in the Texas Hill Country? Look no further than Texas Wine Collective and our Cork & Fork Mobile Kitchen, serving Friday through Sunday from 11:00 AM – 5:00 PM.

Our kitchen serves up dishes that pair beautifully with our wines—and we’ve rounded up some favorites to get you started:

Figgy Cheeseburger + a fruity red like McPherson’s Les Copains Red or Lost Oak’s Meritage
Apple Cheddar Grilled Cheese + a crisp white like TWC’s Dry Muscat or Brennan’s Pinot Gris
Fried Goody Basket + honestly… ANY WINE!
Charcuterie Board – crafted with a range of flavors and textures designed to pair with all your wine choices

Want to browse the full menu? See the Cork & Fork menu here.

Which pairing is your favorite? Stop by, enjoy the flavors, and let us know—we love hearing from you!

Taste of Texas: Twirl and Sip (Pasta Favorites)

Tue, 19 Aug 2025 00:00:00 GMT

Texas Wine Collective – Carl’s Corner

Taste of Texas: Twirl and Sip (Pasta Favorites)

Hello and Welcome. Texas Wine Collective presents a Taste of Texas: Twirl and Sip (Pasta Favorites), food and wine pairing on Sunday, August 24th, at 1:00 pm. Attendees will enjoy 3 favorite pasta dishes accompanied by 5 wines and a cider from our TWC partners. While enjoying these delicious pairings a lively discussion is expected regarding the concept and history of pasta and some of the many various styles we often enjoy at home, on picnics, and at restaurants.

See the website for reservations and tickets: www.texaswinecollective.com.

Reservations and advanced ticket purchase are required for this event.

Our Next Taste of Texas: Prime Wine for Pizza Sunday, September 28th

Proposed Pizza Options: Pepperoni and Hot Honey with Italian Cheese Blend; Basil Pesto, Mozzarella, Cherry Tomatoes, and Pine Nuts; Grilled Peaches, Arugula, Goat Cheese, and Balsamic Glaze

The menu for this Twirl and Sip (Pasta Favorites) event includes dishes prepared by Chef Marshall Lirette, TWC Culinary Director, supported by his assistant, Kerry. Chef Marshall operates the on-site TWC street eats vendor location, the Cork and Fork Food Truck. In addition to Chef Marshall, Amber Saidler, TWC Operations Manager, and Becca Willingham Lirette, TWC Events Coordinator, helped in selecting the menu and wine pairings. (I also want to acknowledge Robert Herrera, TWC Tasting Room Supervisor, for his help in planning, preparing, and executing this Taste of Texas.)

1st Cacio e Pepe paired with

TX Wanderer Pour Decisions Rosé 2024 Texas High Plains

Moon Tower Bittersweet Apple Cider N.V. (from Austin)

2nd Gnocchi + Sausage with Creamy Vodka Sauce paired with

McPherson Cellars Le Copains White 2024 Texas High Plains

McPherson Cellars Le Copains Red 2023 Texas High Plains

3rd Spaghetti alla Carbonara Tradizionali paired with

McPherson Cellars Montepulciano Block Select 2022 Texas High Plains

Lost Oak Winery Meritage 2022 Texas

Bonus Coffee Gelato for Dessert

Brennan Enamored Cream Sherry N.V. Texas

In the beginning – pasta was basically a sheet of unleavened flour dough flattened and torn or cut into pieces and cooked. There is evidence from 400 B.C. of an Etruscan-Roman noodle made from the same durum wheat used to produce modern pasta: it was mentioned in the 1st century AD and called ‘lagane’ (origin of the modern word for lasagna). Lagane was not boiled, as is usually done today, but oven-baked. Ancient lagane had similarities with modern pasta but was not quite the same. It took a few more centuries for pasta to make a significant culinary leap forward.

Arabic invasions of the 8th century had significant influence on Italian life, especially on the regional cuisine of Sicily. During the middle-ages, Arabic peoples moved and traveled extensively and are considered important to the development and spread of pasta. The modern word ‘macaroni’ derives from a Sicilian term that translates as kneading dough with energy, indicating early pasta making was often a laborious, day-long process. How these early dishes were served is not truly known, but many Sicilian pasta recipes still include typical middle eastern ingredients, such as raisins, sugar, and cinnamon, likely throwbacks to original, medieval Arabic recipes.

Pasta was an ideal staple for Sicily and it easily spread to the mainland since durum wheat thrives in Italy’s climate. Italy is still a major producer of this wheat variety used to make the all-important semolina flour. By the 1300s dried pasta was very popular for its nutrition and long shelf life, making it an ideal food for extended travel by soldiers, overland traders, and those on long ship voyages. Pasta was spread around the globe during the voyages of discovery in the late 1400s-early 1500s, By that time different shapes of pasta had appeared and new technology became available to improve pasta production. With these innovations, pasta became a key part of Italian life. However, the next major advancement in the history of pasta would not come until the 19th century when pasta met tomatoes.

Although explorers brought tomatoes back to Europe shortly after their discovery in the New World, it took decades for the plant to be widely considered edible. Tomatoes are a member of the nightshade family and rumors of tomatoes being poisonous were prevalent in much of Europe until the early-19th century. Therefore, it was not until 1839 that the first pasta recipe with tomatoes was documented, and tomato sauce on pizza in Naples began to appear around the same time. Once tomatoes took hold, the rest is delicious history.

Here at this early juncture, one should deal with the legend that Venetian merchant Marco Polo brought pasta back from his journeys to China. Some may believe this to be true, but most food historians suggest that what Polo brought back was the concept of Chinese noodles which were similar to the cut-dough creations once popular in Italy among the Etruscans and Romans. So, did Marco Polo bring pasta to Italy? Probably not, but he may well have sparked a rediscovery of the concept of lagane from long ago which fueled the development of what we now know as Italian pasta.

Chef Marshall’s first dish today is Cacio e Pepe (cheese and pepper on buttered pasta) a version of which we served for the Taste of Texas: Mac and Cheese event in Feb-2024. This dish harkens back to a classic Roman recipe. Martino da Como, a renowned Italian chef, published a cookbook in 1465 with a cheese, butter, and pasta recipe generously spiced with pepper called “Roman macaroni.” Owing to its popularity, most chefs of any standing created their own version of it. At that time, macaroni was a generic word for pasta, not a specific shape, so in this case the macaroni was cut noodles. The standard preparation involved pasta, butter, and copious quantities of cheese, usually Parmesan, liberally seasoned with pepper, and sometimes with the addition of sugar and cinnamon which were used then as ubiquitously as we use salt and pepper today (again, this was likely a carryover from the Arabic influence mentioned earlier).

Texas Wanderer Pour Decisions Rosé 2024 Texas High Plains

Rosé wines from McPherson Cellars call to mind those from the Rhône Valley and Provence – French regions that have made dry rosé iconic. The grape varieties that produce these wines do well in Texas and demonstrate opulent fruit and aromatics when made into rosé. The fruit for this multi-grape blend [Cinsault 36%, Grenache 33%, and Mourvèdre 31%] was mechanically harvested, pressed after 2 hr skin contact; cuvées fermented separately for 23 days at a cool 58oF in SS tanks; no malolactic transformation; aged 4 months on its lees in SS tanks; blended and bottled @ 12.8% ABV, 0.4% RS (just on the edge of being sweet). This easy-drinking rosé produced by Kim McPherson and Spenser Igo under Randy Booher’s Texas Wanderer Label offers a light strawberry color; floral aromas of peach and orange blossoms; flavors of tart peach, raspberry, strawberry, and red watermelon. This wine is light in body with a pleasant sparkle of acidity on the gentle finish and should be a delightful match with summer fruit salads, chicken salad sandwiches, spicy Mexican or Thai cuisine, and pasta dishes like Cacio e Pepe.

Moon Tower Bittersweet Apple Cider

Moon Tower Cider began in East Austin in 2017 and is now located at 1916 Tillery St. Benjamin Weaver, owner, cider maker, and a native of Washington, created a charming taproom and outdoor area that invites locals to sit at picnic tables and enjoy a refreshing drink with friends. Weaver experiments with small batches of cider produced from a wide range of Washington state apples along with many apple varieties grown in the Texas High Plains region. Some ciders are fermented with the addition of Texas grapes. Before prohibition, cider was a staple in many American households. During the prohibition era, however, many cideries were destroyed and apple orchards were cut down. It has taken many decades for apple orchards to be planted and reach a level that supports a cider production comeback. Most Moon Tower ciders are dry to off-dry, similar in many ways to white wine. This near-dry cider is made from a blend of bittersweet apple varieties (lower acid, higher in sugar and tannins) and shows apple aromas and flavors, plus notes of pear and apricot, baking spices, and soft herbal notes. This will be an interesting pairing with Chef Marshall’s recipe of Cacio e Pepe.

Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce with creamy béchamel- or alfredo-type sauces being more common. Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia-Romagna regions of northern Italy. In Bologna, the meat-based Bolognese sauce incorporates tomato concentrate, while a green pesto sauce originates from the Genoa region.

Tomato sauces probably originated in southern Italian cuisine and are incorporated with pasta dishes combined with ingredients like fresh vegetables, eggplant, chili peppers, olives, capers, seafood, fresh sardines, pine nuts, fennel, olive oil, and breadcrumbs. Smaller shaped pasta is also served in broth or vegetable soup, like minestrone or bean soup (pasta e fagioli).

Another favorite sauce for Italian pasta dishes is the modified vodka cream sauce, typically a tomato + alfredo-type combination. This is the sauce Chef Marshall shares with us on gnocchi pasta with sausage. Gnocchi are a varied family of pasta-like dumplings made of small rolls of dough usually comprised of wheat flour, potato, egg, and salt. Variations of the simple recipe for the dish are supplemented with flavor additives, such as cheese, breadcrumbs, cornmeal, herbs, and vegetables. Base ingredients have been substituted with alternatives such as sweet potatoes, pumpkin, rice flour, and other types of flour with low gluten content.

The history of gnocchi dates to the 16th or 17th century, following the introduction of potatoes to Italy by Spanish explorers. The term gnocchi is most likely derived from the Italian word nocchio, meaning 'a knot in wood', or from the Lombard word knohha meaning ‘knot,’ or from nocca, meaning 'knuckle'. All of these words imply the small, tight, rounded shape of gnocchi we know today. Gnocchi has been a traditional dish since Roman times and was introduced by Roman legions during the expansion of the empire into countries of the European continent. After potatoes were introduced to Europe, they became important ingredients in gnocchi recipes. Potato gnocchi are particularly popular in the Italian regions of Lombardy, Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio (the region around Rome).

Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (primo) as an alternative to soups (minestre) or a simple pasta dish, but they can also be served as a contorno (side dish) to various main courses. Common accompaniments for gnocchi include sauces of butter and sage, pesto, tomato, cream, and various others. A favorite from Emilia-Romagna is a simple mix of cream with butter and sage. Light tomato sauces are more common in summertime. In the Piedmont region of northwestern Italy, a butter sauce with slices of decadent black truffles is a popular choice. (Works for me!)

Gnocchi may be homemade, acquired in specialty stores, or produced industrially and distributed in either dried, refrigerated, or frozen form. Small-sized soup gnocchi are sometimes made by pressing the dough through a coarse sieve or perforated spoon.

Just thinking about the gnocchi concept makes me think of German späetzle. And I can conjure up some good recipe ideas that would include späetzle dumplings along with my favorite sausages, like Hatch Chili Bratwurst from Opa’s Smoked Meats in Fredericksburg – some of you may remember them from our Taste of Texas: Bonus for Bratwurst event in Sept. 2024.

Gnocchi-style dishes are popular in many other parts of the world besides Italy. In Croatia, just across the Adriatic Sea from Italy, gnocchi are often served as a first course or side dish, especially along the coast with seafood. In France, gnocchis à la parisienne is a dish of hot dumplings made of choux pastry served with béchamel sauce. In Provence, potato gnocchi can be made in a longer shape called longettes often served with seafood in garlic-rich sauces. Due to the significant number of Italian immigrants in Argentina, Paraguay, and Uruguay, gnocchi dishes are popular in those South American countries (ñoqui in Spanish or ɲoki in Portuguese). In many places there is a tradition of eating gnocchi on the 29th of each month, with some people putting money beneath their plates to encourage prosperity. In Argentina and Uruguay ñoqui is a slang term for a bogus employee (for example, one with corrupt accounting practices or one who distributes political patronage), basically meaning an employee who only turns up at the end of the month to collect their salary.

There are many regions that lay claim to the origins of gnocchi. While they are generally associated with northern Italy, the truth is these dumplings are found all over the peninsula and in many diverse forms, made with a variety of base ingredients depending on available regional produce: regular or semolina flour, chestnut flour, white or sweet potato, pumpkin, corn meal, breadcrumbs, spinach or other vegetables, and ricotta or parmesan cheese.

The most famous potato gnocchi that are known and loved world-wide date to the 16th or, more likely, 17th century - well after Spanish explorers brought potatoes from South America and introduced them to Italian kitchens. In 15th century Lombardy, gnocchi made of bread, milk, and ground almonds were called zanzarelli. Other forms of gnocchi have been around since the Renaissance (and likely much earlier), as the sort of elegant dish you might find on banquet tables for important occasions.

In the nineteenth century, Pellegrino Artusi, the "grandfather" of Italian cuisine, published a recipe for potato gnocchi prepared in the same way we see today. The pasta dough is first shaped into pinky-sized pieces and then rolled against an implement that will create texture to hold sauce. The back of a cheese grater, the tines of a fork, or a special grooved wooden tool can all make gnocchi with nooks and crannies where sauce can collect and provide full flavor in every bite.

Every region in Italy has its own gnocchi variation and preferred sauce or serving style. In Piedmont or Lombardy, potato gnocchi are tossed in a simple dressing of butter and Parmesan, sometimes with truffles, or a creamy, cheesy sauce passed under a grill to brown the top before serving. In Verona, potato gnocchi is traditionally served in a tomato sauce. In Venice, gnocchi is also known as "macaroni." Made from a base of flour, milk, and eggs cooked and shaped into little discs, they are baked in the oven with butter and cheese. This is very similar to the preparation of flat round discs in Lazio's famous gnocchi alla romana. Further south on the coast of Sorrento, a Sunday lunch similar to lasagna typically includes potato gnocchi baked in the oven with a bright tomato sauce, fresh mozzarella, and basil - gnocchi alla sorrentina.

McPherson Cellars Le Copains White 2024 Texas High Plains

The term “le copain’ in French refers to a buddy, partner, or close friend. In this context the name refers to the partnership of white Rhône grape varieties Kim McPherson and Spenser Igo used to produce this wine: Roussanne 48%, Piquepoul Blanc 31%, Viognier 16%, and Clairette Blanche 5%. The fruit was machine harvested from Texas High Plains vineyards [Lost Draw and Farmhouse, both near Brownfield]; directly pressed; the juice was fermented separately in SS tanks at 55-58oF; aged 4 months in SS tanks; blended and bottled @13.1% ABV, 0.3% RS (dry). This bright and exuberant Les Copains White fills the glass with subtle guava and mango aromas highlighting the character each variety brought to balance the blend. The aromas and flavors are lemony citrus, honeysuckle, apple and pear fruit, and hints of marjoram leading to a clean refreshing finish. This should pair well with grilled chicken and shrimp, white cheese and macaroni, and hopefully be an inspired match with gnocchi and creamy vodka sauce.

McPherson Cellars Le Copains Red 2023 Texas High Plains

‘Les Copains’ is a best friend to those looking for a juicy red. This is a traditional blend of red Rhône varieties: Carignan 42%, Grenache 31%, Syrah 20%, and Cinsault 7%. The fruit was machine harvested from Texas High Plains vineyards [Lahey and Farmhouse, both near Brownfield]; crushed, fermented separately in SS tanks at 60-85oF; aged 11 months in oak barrels (15% new); blended and bottled @13.9% ABV, 0.2% RS (dry). This wine balances plush, wild fruits and satiny tannins as a framework for grape variety contributions to flavors of wild strawberry, black cherry, red plum, black tea, and a touch of cracked pepper spiciness. Light on the palate but brimming with deep flavor, Les Copains is a versatile companion to food, like roasted chicken, grilled pork chops, bacon mac and cheese, Opa’s bratwurst and späetzle with paprika gravy, and Chef Marshall’s delicious gnocchi with creamy vodka sauce.

Spaghetti alla Carbonara, the quintessential dish of Rome, is one of the most imitated recipes in the world with a multitude of variations. The original recipe calls for just a few ingredients: Italian guanciale ([gwan-chiale] cured pork jowl or cheek meat), Pecorino Romano cheese, fresh eggs, black pepper, and pasta. Guanciale (sometimes called jowl bacon) was used since it was cheap and very fatty, thus no additional oil was required which would increase the cost. In many restaurants, both in and outside Italy, bacon or pancetta are used as the meat while cream, onions, and peas are often added ingredients. Again, the concept of using German-style bratwurst sausages from Opa’s Smoked Meats in Fredericksburg would seem a good meat substitute in Spaghetti alla Carbonara.

There are two theories on the origin of Spaghetti alla Carbonara. One suggests the dish was created by workers who made charcoal (carbonara) in Lazio (the region around Rome). They needed a quick and nutritious meal to prepare while monitoring charcoal production over a long period of time. Another theory claims the dish was created by and for American GIs who brought their daily ration of powdered eggs, bacon, and cream (canned condensed milk) to local restaurants in Rome to add to the limited Italian menu following the Allied liberation of Rome in 1944.

The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second World War; notably, these names are absent from Ada Boni's 1930 book of Roman cuisine (La cucina romana). The 1931 edition of the Guide of Italy describes a pasta dish from Monteleone in Umbria with a sauce containing whipped eggs, sausage, and pork fat which could be considered a precursor of carbonara, although the recipe did not contain any cheese. The name carbonara first appears in print in 1950, when an Italian newspaper described a Roman dish sought out by American officers after the Allied liberation of Rome in 1944. According to one hypothesis, a young Italian Army cook and his associates created the dish in 1944 as part of a dinner for a U.S. Army delegation because the Americans had fabulous bacon, very good cream (canned evaporated milk), lots of cheese, and powdered eggs.

Food writer Alan Davidson and food historian Luca Cesari both suggest carbonara was born in Rome around 1944, just after the liberation of the city, probably because of bacon that was so readily available with the U.S. Army. Cesari adds that the dish is mentioned in a 1951 Italian movie, while the first noted recipe is from an illustrated cookbook published in Chicago in 1952. That recipe was probably brought to the U.S. by an American serviceman who had passed through Rome during the Italian campaign or by an Italian American who had enjoyed the dish while in Rome. Thus, this makes carbonara a dish that creates a culinary link between Italy and America.

In 1954, the first recipe for carbonara published in Italy appeared in La Cucina Italiana magazine, although the recipe featured pancetta, garlic, and Gruyère cheese. The same year, carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain.

So, our final pasta dish today is Chef Marshall’s own creation of Spaghetti alla Carbonara Tradizionali served with two richly flavored red wines: McPherson Cellars Block Select Montepulciano and Lost Oak Winery Meritage Red Blend.

McPherson Cellars Montepulciano Block Select 2022 Texas High Plains

Montepulciano 100%, was sourced from the Home Block of Steve and Cindy Newsom Vineyards, Levelland, TX, in Hockley County northwest of Lubbock. Fruit was mechanically harvested at 24.3oBrix; crushed; fermented 9 days in SS tank at 60-85oF with overall 18-day skin contact. After pressing, the wine was aged 14 months in French oak barrels (20% new) and bottled @ 13.6% ABV, 0.3% RS (essentially dry). This is another in McPherson Cellars’ Block Series of wines harvested from a specific parcel of vines with superior fruit quality. 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 as a blender. 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 bright red sour cherry and rhubard with hints of wet asphalt and freshly cracked black pepper. Oak aging brings soft, creamy vanilla notes and the finish shows gentle dusty tannins. Pair this with herbed cheese and bacon stuffed mushrooms, caprese skewers (cherry tomatoes, mozzarella, basil leaves, and balsamic drizzle), sausage white pie pizza, spaghetti Bolognese, grilled chicken or pork, and, of course, Spaghetti alla Carbonara Tradizionali.

Lost Oak Winery Meritage Red Blend 2022 Texas

Meritage is a combination of “merit” and “heritage” that is a trademark of the CA Meritage Alliance. The term is used for red or white wine blends crafted from traditional noble Bordeaux varieties. It is simply pronounced Meritage, like Heritage, and not French-ified like “mehr-ah-tajh.” This blend is comprised of Cabernet Franc 53% [30% Burning Daylight Vyds, Rendon, and 23% Reddy Vyds, Brownfield], Merlot 26%, Diamante Doble Vyds, Tokio; Cabernet Sauvignon 16%, Lahey Vyds, Brownfield; and Petit Verdot 5%, Sprayberry Vyd, Midland. The fruit was machine harvested; cuvées fermented separately an avg 10 days in SS tank at 60-85oF; wine pressed from the skins and cuvées aged an average 20 months in oak barrels (mostly used); blended and bottled @13.4% ABV, 0% RS (dry). Winemakers Jim Evans and Angela Chapman have produced several Meritage blends over the years and this one is decadent and bold with aromas of dark berries, dried cranberry, and notes of leather and cedar chest. Flavors include Bing cherry, black currant, and mulberry with fragrant baking spices and green peppercorns. The finish offers ripe and rounded tannins with notes of tea leaf and tobacco. This pairs well with French Comté cheese, mushroom and caramelized onion focaccia, grilled steaks and pork chops, dark chocolate with sea salt, and Chef Marshall’s version of Spaghetti alla Carbonara.

A Bit More Pasta History

One of the strongest pasta influences on U.S. cuisine is macaroni and cheese. Our modern versions trace back to 14th century cheese and pasta casseroles in Italy and medieval England. Although traditional macaroni and cheese was a baked casserole, it was also prepared stovetop with pasta cooked in a cheesy sauce. We addressed this important part of pasta history in a Taste of Texas: Mac and Cheese for the Win(e) event in Feb-2024.

Key Note: Prior to 1900, most American wheat was not of the durum variety, the high protein grain originally from Europe that is used to produce semolina flour. Remember that Jefferson apparently had trouble making good pasta with the machine he imported from Italy – his wheat source may have been a key reason. With support from the U.S. Department of Agriculture, durum wheat was introduced to American farmers around 1900. It was widely planted and grown successfully across U.S. farming regions. This timing was extremely fortunate based on what happened over the next 50 years – two world wars and the great economic depression of the 1920-1930s.

It is estimated that Italians eat over 60 pounds of pasta per person, per year easily besting Americans, who eat about 20 pounds per person. This love of pasta far outstrips the large durum wheat production in Italy, therefore much of the wheat used for pasta must be imported. Today pasta is everywhere and can be found in dried versions (pasta secca) and fresh varieties (pasta fresca) depending on what is prescribed in the recipe.

There are roughly 300 different shapes and varieties of dried pasta registered in Italy, even more counting regional differences. Shapes range from simple tubes to bow ties (farfalle, which actually means “butterfly”), to unique shapes like tennis rackets (racchette). Many, but not all of these types, are usually available wherever pasta is made. By Italian law, dried pasta must be made with 100% durum semolina flour and water, a practice that all but the worst quality pasta makers worldwide have since adhered to. However, dried pasta from Italy is typically better than most other products because of two factors: extrusion and drying methods.

Dried pastas, especially the more complex shapes, are designed for grabbing and holding onto sauces. Dried tube pasta (ziti or penne) often has ridges or slight abrasions on the surface to hold onto the pasta sauce as well. These ridges and bumps are created during the extrusion process when the pasta dough is forced through metallic molds and cut to the desired length before drying. It is interesting that the best pasta manufacturers prefer copper to steel for their molds.

The main problem with pasta today is the use of mass production to fill a huge worldwide demand. After pasta is molded and cut it must be dried using a process of specific temperature and time. Many mass-produced pastas are dried quickly at high temperatures. Traditional higher-quality Italian pasta is allowed to dry more slowly at lower temperature. The result is a product with much better mouth-feel, quicker cooking time, and superior sauce-holding capability.

Italy has many Protected Pasta Shapes – sort of like the source of origin protection for wines from various regions, like DOCs, AOCs, or AVAs. Throughout Italy unique regional and local pasta shapes have been created over centuries. And, just like wine or cheese, a number of specific Italian pasta shapes are protected by the PAT designation that certifies them as traditional food products of Italy.

The PAT (Prodotti Agroalimentari Tradizionali) is an official designation for traditional Italian regional food products, similar to the protected geographical indication (PGI) status for wines in the European Union. It recognizes products that have traditional processing, preservation, and seasoning methods, which must be linked to traditional rules for at least 25 years. The PAT is assigned by regional governments in collaboration with the Ministry of Agricultural, Food and Forestry Policies. A list of approved products is published annually. In 2019, a total of 5,128 Italian products carried PAT certification.

Based on several sources, here are 10 Italian pasta recipes everyone should try.

Spaghetti with Real Italian Tomato Sauce – made with quality Italian tomatoes, garlic or onion, and basil.
Spaghetti Aglio e Olio – spaghetti tossed in olive oil and garlic.
Spaghetti alla Carbonara – spaghetti coated in a velvety emulsion of eggs, fatty and salt-cured pork, cheese, and black pepper.
Tagliatelle with Meat Ragù – flat tagliatelle noodle ribbons in a slow-simmered meat ragu sauce.
Lasagna Bolognese – layers of pasta topped with meat ragu and bechamel sauce and sprinkled with grated parmesan.
Gnocchi alla Sorrentina – fluffy gnocchi dumplings dressed in fragrant basil pesto, popular in the the Genoa region.
Cappelletti in Brodo – petite stuffed pasta pockets swimming in steaming homemade meat broth.
Spaghetti Al Nero di Seppie – spaghetti tinted black with savory squid ink accompanied with various seafood accents.
Pasta e Fagioli – a peasant-style bean soup with small pasta shapes like ditalini or tubetti.
Pasta con Panna, Funghi, Piselli e Pancetta – pasta cooked with mushrooms, peas, smoky bacon, and tossed with a rich creamy white sauce.

Delicious pasta dishes like those on this menu, have been featured for centuries in home kitchens and restaurants, especially those with an Italian theme. We in America have become pasta enthusiasts and consume it in our homes and restaurants, for special occasions, and just simple gatherings of family and friends. The culinary legacy of pasta and the myriad dishes prepared with pasta have, without question, become an important and popular segment of our American culinary tradition.

We are pleased that Chef Marshall chose to highlight Twirl and Sip – Pasta Favorites for this Taste of Texas event. Hopefully everyone will enjoy the tasty foods and delicious TWC wines and beverage served to enhance this important part of our culinary experience. While enjoying your favorite pasta dishes, of whatever type you prefer, whether purchased while dining out or prepared at home, please remember to enjoy Texas wines that support our Lone Star State grape growers and wine makers.

And as always, Drink Well My Friends!

References: Check these out for more information on Pasta

www.lifeinItaly.com/History-of-pasta/ by Justin Demetri, 6-Oct-2019

https://www.italywithanitalian.com/is-pasta-Italian/ Let’s Discuss The History Of Pasta: A Symbol of Italian Culture & Italian Cuisine by Alessia Spampinato 12-Mar-2024

https://www.saveur.com/article/food/history-of-gnocchi Pasta’s Predecessor: The History of Gnocchi The story of Italy’s most beloved dumpling

https://en.wikipedia,org/wiki/pasta

TWC Taste of Texas: Mac and Cheese for the WIN(e) Feb 25th 2024

Cacio e Pepe – pasta cooked in butter and cream, topped with Parmesan and pepper

TWC Taste of Texas: Mac and Cheese for the WIN(e) Feb 23rd 2025

Heading to the Texas Hill Country? We’ll be your concierge!

Tue, 29 Jul 2025 00:00:00 GMT

We’ve got your stay, sips, and stops covered.

First stop: Lodging

Kennedy Casitas – Charming accommodations just steps from Fredericksburg’s Main Street, surrounded by restaurants, tasting rooms, and boutique shopping. kennedycasitas.com

Haven Yurts – A unique stay in the heart of wine country. Perfect for unwinding after a full day of tasting. havenyurts.com

The Martinsburg – A luxurious, tucked-away retreat just minutes off 290. Quiet, private, and perfectly Hill Country. themartinsburg.com

Next up: Your sips adventure

For some of the very best wines in Texas, don’t miss:

Texas Wine Collective – Three wineries, one tasting room, plus Texas-made cider. texaswinecollective.com

Texas Heritage Vineyard – Award-winning wines rooted in Texas history. texasheritagevineyard.com

Longhorn Cellars – Bold Texas wines with a laid-back vibe. longhorncellars.com

Beyond the grape

Because wine country has a few other tricks up its sleeve:

1693 Distillery – Handcrafted Texas spirits worth sipping. 1693distillery.com

Witcher Craft Brewing Co. – Small-batch brews made right here in the Hill Country. witcherbrewingco.com

Taste of Texas: Between Two Buns, and Beyond

Wed, 09 Jul 2025 00:00:00 GMT

Taste of Texas: Between Two Buns, and Beyond

This Texas Wine Collective Taste of Texas: Between Two Buns, and Beyond, is scheduled Sunday July 20th with one session at 1:00 pm. Wine Educator Carl Hudson will host this pairing of 3 favorite sandwiches accompanied by 6 wines from our TWC partners. While enjoying these delicious pairings we plan a lively discussion of the concept and history of sandwiches and the many various styles we often enjoy at home, on picnics, at restaurants, and from food carts and trucks.

See the website for reservations and tickets: www.texaswinecollective.com.

Reservations and advanced ticket purchase are required for this event.

Our next Taste of Texas: Twirl and Sip (Pasta Favorites) August 24th

The menu for this Between Two Buns (and Beyond) event includes favorites prepared by Chef Marshall Lirette, TWC Culinary Director, supported by his crew. Chef Marshall operates the TWC on-site street eats vendor location, the Cork and Fork Food Truck. In addition to Chef Marshall, Amber Saidler, TWC Operations Manager, and Becca Willingham Lirette, TWC Events Coordinator, and Robert Herrera, Concierge, helped in selecting the menu and wine pairings.

1st Italian Hero Sandwich paired with a lighter bodied white wine and fuller-bodied red

Texas Wine Collective Dry Muscat 2022 Texas High Plains

Lost Oak Winery Sangiovese 2022 Texas High Plains

2nd Cork and Fork Figgy Cheese Slider paired with two flavorful, easy drinking reds

Cellars Il Fratello Rustica 2022 Texas High Plains 13.5%

Brennan Vineyards Protectors Reserve Red Blend 2023 Texas

3rd Salted Caramel Ice Cream Sandwich and Snickerdoodles with a bright and fruity white wine

and a richly flavored apple cider

McPherson Cellars Picpoul Blanc 2021 Texas High Plains (from the TWC Library stash) 13.0% ABV

City Orchard King Blossom Apple Cider 8.0% ABV

The sandwich, named after British nobleman, John Montagu, the 4th Earl of Sandwich, has a rich history that dates back to ancient times, evolving into a global culinary staple. Lord Montagu would order roast beef between two pieces of toasted bread which allowed him to eat and continue gambling during long sessions of card games at public gambling houses. Thus, he didn’t need a fork or get his cards greasy from eating meat with his fingers. This rumor in its familiar form appeared in Pierre-Jean Grosley's A Tour to London, in 1772. A more responsible version was later offered by the Earl’s biographer, Nicholas A.M. Rodger, who suggested the sandwich was more likely consumed at his desk while working on tasks for the Royal Navy, politics, and the arts.

The dish grew in popularity in London, and Sandwich's name became associated with it. Initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a mid-day snack or late-night meal among the aristocracy. Some have claimed that Earl John Montagu’s 18th century roast beef sandwich may have been Britain's "biggest contribution to gastronomy". (Oh my! Well, that was once reported in the Wall Street Journal.)

The concept of placing food between bread has ancient roots. Throughout history, various cultures have utilized bread to hold or scoop food, with flatbreads being common in many regions, including the Middle East and Mediterranean. A sandwich typically consists of meat, cheese, sauces (condiments), and vegetables as fillings between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for other ingredients allowing it to be a finger food. The sandwich began as a portable, convenient food in the Western world, and over time it has become prevalent worldwide.

Social media has debated the precise definition of sandwich, specifically whether a hot dog or open-face sandwich can be categorized as such. Other items, like hamburgers and burritos have also been debated. In the U.S., the Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are responsible for protecting the definition of sandwich. The USDA definition is "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open-faced sandwiches. However, the same USDA manual describes burritos and fajitas as "sandwich-like." and frankfurter hot dogs as "sandwich type", while stromboli is explicitly excluded. Why is that? What is different about stromboli?

Stromboli is Italian bread dough or pizza dough baked and filled with various Italian cheeses (typically mozzarella), Italian cold cuts (typically salami, capocollo, and bresaola) and/or vegetables, served hot. The name Stromboli is taken from a volcanic island off the coast of Sicily and the dish was invented in Italian-American neighborhoods of Philadelphia in the mid-20th century. So, if Stromboli is not a sandwich - what about pizza? Probably not a sandwich. Then what about a calzone, a folded pizza pocket? Probably is a sandwich. Confusing, yes? But then, who among us really cares?

In Britain, the British Sandwich Assoc. defines a sandwich as "any form of bread with a filling, generally assembled cold"; a definition which includes wraps and filled bagels, but potentially excludes dishes served hot, such as burgers.

Sandwiches are a popular type of food, taken to work, school, or picnics to be eaten as part of a packed lunch. The bread is frequently coated with condiments such as mayonnaise or mustard to enhance flavor and texture, but may be served plain ("dry"). As well as being homemade, sandwiches are widely sold in various retail outlets and can be served hot or cold. Although savory sandwiches - such as deli meat sandwiches - are in the majority, sweet sandwiches—such as butter and jam, PB&J, and fluffernutters—form their own category.

What is a fluffernutter you may ask? A fluffernutter sandwich is made with peanut butter and marshmallow crème, usually on white bread. Would Nutella as a sweet filling spread on bread also create a sandwich?

Just as a side note, did you know there is a designated celebration for each of today’s sandwich selections: National Sandwich Day, November 3rd, National Hamburger Day, May 28th, and National Ice Cream Sandwich Day, August 2nd.

Chef Marshall has created for us an Italian Hero Sandwich to begin this culinary adventure. The Italian Hero. also known as a submarine sandwich, is believed to have originated in Naples, Italy. It was brought to the U.S. by Italian immigrants, who used crusty Italian bread, cured meats, and cheeses. We have chosen to pair Chef Marshall’s hero with a white wine, Texas Wine Collective Dry Muscat 2022, and a red wine, Lost Oak Winery Sangiovese 2022.

Texas Wine Collective Dry Muscat 2022 Texas High Plains

Lost Oak Winery Sangiovese 2022 TX High Plains

The fruit for this blend of Sangiovese 95% and Mourvèdre 5% was mechanically harvested from High Plains vineyards, destemmed, crushed, fermented in SS tanks at 60-85oF over 10 days, and held on the skins for about 25 days. The cuvées were aged 16 months in a mix of used American and French oak barrels, blended and bottled @ 14.7% ABV, 0% RS (dry). Sangiovese is the most widely planted red variety in Italy and the key grape in the famous wines of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It tends to grow well in warm-to-hot climates with soils rich in limestone, making it a good variety for Texas, especially the High Plains. This Sangiovese has a pale ruby radiance and aromas of red currants, cherries, and juicy cranberries. Notes of dark cherry, cocoa bean, and hints of herbs highlight the palate with mild, dusty tannins on the finish. Pair with creamy goat cheese and black olive tapenade bruschetta, cheese or meat-filled arepas, and most every dish that includes tomatoes or tomato-based sauce. This should be a great picnic wine choice and pair well with Chef Marshall’s Italian Hero Sandwich.

Some trace the Italian Hero back to early 20th century Portland, Maine, where Italian immigrant Giovanni Amato started peddling sandwiches on freshly baked Italian-style rolls. Amato’s business continues today selling that very same sandwich as well as pizzas and pastas. Fascination with Italian cuisine permeated the rest of New England, and by the beginning of World War I a restaurant in Boston was selling baked baguette sandwiches to navy servicemen stationed nearby – some believe this led to the popularization of the nickname “submarine,” or “sub.” Of course, no history of an iconic food would be complete without some measure of disagreement. Others believe that Italian immigrant Dominic Conti was inspired by seeing the shape of a recovered 1901 submarine in a New Jersey museum. Whatever the reason for the name, Conti began selling traditional Italian “subs” consisting of a crusty roll with cold cuts, lettuce, tomatoes, peppers, onions, oil and vinegar, and herbal seasoning from his grocery market in Paterson, NJ.

Many food historians believe the term “hoagie” originated in 1950s Philadelphia, when Italian workers at the “Hog Island” shipyard began making sandwiches for themselves. The term “Hog Island” sandwich was shortened to “Hoggies,” and eventually transformed to “hoagie.” This type of sandwich gained popularity as far west as Pittsburg by the mid-1960s. While most people tend to associate Philly with the cheesesteak, Ed Rendell, former Philadelphia mayor and Pennsylvania governor, once declared the hoagie as the city’s official sandwich. However you slice it, a defining characteristic of Philadelphia cuisine is a well-seasoned sandwich.

The term “hero” didn’t actually pop up until 1937 in New York, where to this day the sandwich is served old-school Italian-style, with variations based on vendor, of course. Modern-day pizzerias have capitalized on ingredients they happen to have lying around. Thus, it’s not uncommon to see chicken and eggplant parmesan heroes or marinara-sauced meatball sandwiches even though tomatoes and tomato sauce were historically omitted from the traditional Italian sub.

Making a New York Style Italian Sub (aka hero, submarine, or hoagie) isn’t difficult. Ingredients are the key: crispy Italian bread, layers of thin-cut meats, like capicola, salami, pepperoni and ham, with Provolone cheese, vinegar-drenched shredded lettuce, fresh tomato slices, sliced onion, and cherry peppers plus oregano and olive oil to finish. Many sandwich shops across the country, such as Subway, Jersey Mike’s, Jimmy John’s, Blimpie, Jason’s Deli, Panera Bread, Firehouse Subs, etc., now offer more-or-less authentic variations on this theme.

Note: Blimpie, an Arizona-based chain, opened its first shop in Hoboken, N.J., in 1964. Subway, the world’s largest restaurant chain, is headquartered in Connecticut. Subway opened its first location in 1965 and today offers a wide range of variations on the traditional hero, including a giant six-foot-long sandwich that is advertised to feed up to 25 hungry people. Jersey Mike’s started on the Atlantic City (NJ) Boardwalk in 1975 and today has over 2,800 locations nationwide, including a new one in Fredericksburg.

The slider sandwich or burger became popular in the 1940s along the U.S. eastern seacoast. Sailors in the merchant marine and the U.S. Navy, many from the nearby submarine base in Connecticut, used the nickname slider for small greasy burgers because they “slid" down the gullet so easily in just a few bites. Another take on the slider name is also connected to naval service, specifically from shipboard cooks who had to deal with burgers sliding across the flat-top grill as the ship rolled back and forth on choppy seas. The first recorded commercial use of the slider name came in the early 1920s from the first U.S. fast-food restaurant, White Castle. Their small mouth-watering burgers sold for 5 cents and were called sliders because of how easy they were to eat.

To understand the origins of the slider burger, one should study the history of the hamburger itself. This was the topic of a previous Taste of Texas: Burgers and Big Reds in July, 2024. The concept of a ground meat patty served between two slices of bread dates back to the late 19th century. One of the earliest recorded instances of a hamburger-like dish was in Hamburg, Germany, where a sandwich made with diced or chopped beef was called the “Hamburg steak.” German immigrants brought this concept to the U.S. where it evolved into the hamburger we know today.

The early 20th century saw the rise of fast-food establishments, which played a significant role in popularizing the hamburger. A key figure in this movement was Walter Anderson, a cook from Wichita, Kansas. In 1916, Anderson opened a small food stand called White Castle, which served small, thin, and affordable hamburgers. These early burgers were known as “sliders” due to their ability to slide right off the griddle, onto a bun, and then into a customer. They were an instant hit. Anderson’s innovative approach to food production, including the use of a flat-top griddle to cook the patties and a standardized production process helped to keep costs low and quality high.

White Castle’s success can be attributed, in part, to an affordable price point that made the slider accessible to a wide range of consumers, from workers on-the-go to families on a budget. The 5-cent hamburger became a staple of American fast food, with White Castle’s sales skyrocketing as a result. By the late 1920s, White Castle had expanded to over 100 locations, cementing its position as a leader in the fast-food industry.

Let’s pause and think - what is the cost of a fast-food or restaurant hamburger now?

As the popularity of the slider burger grew, so did the number of establishments serving them. Other restaurants and chains, such as Krystal and White Tower, emerged, further popularizing the dish by offering their own twists on the slider. Several key innovations and ingredients contributed to the evolution of the slider burger. The introduction of the steam grill, which allowed faster and more efficient cooking, was a significant development. Additionally, the use of onion slices, pickles, cheese, and various condiments added flavor and texture to the dish. The development of smaller buns, designed specifically for the slider, also played a crucial role in the sandwich’s success.

Today’s Cork and Fork Figgy Cheese Slider has been created by Chef Marshall with a range of ingredients that have proven very popular to guests who visit the TWC food truck. We have chosen to pair this slider burger with two well-balanced, easy drinking red wines: McPherson Cellars Il Fratello Rustica 2022 and Brennan Vineyards Protectors Reserve Red Blend.

McPherson Cellars Il Fratello Rustica 2022 Texas High Plains 13.5%

This Montepulciano-based wine is sourced from Texas High Plains vineyards. The fruit was machine harvested; cold-soaked 3 days at 45oF; fermented in SS tank over 7 days with overall 24-day skin contact; aged 14 months in French oak barrels (15% new); bottled @ 13.2% ABV, 0.3% RS (dry). Montepulciano is a workhorse variety in Italy, used in blends and varietal bottlings. It fits nicely into McPherson Cellars’ portfolio of Mediterranean grape varieties. 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 bright berry and plum aromas and flavors with a hint of white pepper. Oak aging brings soft, vanilla cream notes and the finish shows gentle dusty tannins. This pairs with stuffed mushrooms, Italian sausage white pie pizza, spaghetti Bolognese, grilled pork or chicken, and, of course, burgers.

BTW: Il Fratello roughly translates as “the brother.”

Brennan Vineyards Protectors Reserve Red Blend N.V. Texas

This rich, deeply colored red is a multi-grape, multi-vintage blend of primarily Tempranillo, Ruby Cabernet, and Tannat with minor portions of Graciano and Syrah. The fruit, sourced from both Comanche County and Lahey Vineyards in the Texas High Plains, was mechanically harvested, crushed, and fermented separately in SS tank or totes at a temperature range of about 60-85oF. The cuvées underwent malolactic transformation and were aged between 10-30 months in used American and French oak barrels. Various cuvées were evaluated before a final blend was made and bottled @ 13.5% ABV, 0% RS (dry). Tempranillo brought deep cherry and blackberry fruit while Ruby Cab contributed red plum and boysenberry jam flavors. Tannat added darker color and more substantial tannins to balance the finish. There are hints of cedar cigar box, cinnamon and vanilla spice, and black tea leaves. This pairs well with roasted pork and rosemary potatoes, beef stir fry, bacon wrapped jalapeno poppers, Texas BBQ, and, of course, a good burger like Cork and Fork Figgy Cheese Slider.

There have been some interesting legal issues surrounding sandwiches. A Boston court ruled in 2006 that a sandwich must include at least two slices of bread, a definition which excludes things like burritos, tacos, and quesadillas, which are typically made with a single tortilla and stuffed with a filling of meat, rice, and beans. This issue stemmed from the question of whether a restaurant that sold burritos could move into a shopping center or food court where an existing sandwich shop held a “no-compete clause” in its lease. On a similar issue in 2024, an Indiana court ruled differently, saying that tacos and burritos are sandwiches of a Mexican style. The court further ruled that such a definition of sandwich would also apply to Greek gyros, Indian naan wraps, or Vietnamese banh mi. The New York definition of "sandwich" includes burritos, gyros, wraps, filled pita pockets, and, of course, hot dogs.

In Spain, where the word sandwich is borrowed from the English language, it refers to a food item made with English-style sandwich bread. In many Spanish-speaking cultures, a sandwich is known as a bocadillo, or torta, especially in Mexico, which describes ingredients placed between two halves of a roll-type bun.

In Britain and Australia, the term sandwich is more narrowly defined than in the U.S.: it usually refers to an item that uses slices of bread from a loaf. An item with similar fillings but using an entire bread roll, large or small, cut horizontally in half, is generally referred to as a roll, or with certain hot fillings, a burger. However, in Australia, hot sliced beef between two slices of toasted bread is referred to as a steak sandwich, thus distinguishing beef between slices of bread from a burger on a sliced roll.

The verb to sandwich means "to position anything between two other things of a different character, or to place different elements alternately," and the noun sandwich has related meanings derived from this more general definition. For example, an ice cream sandwich consists of a layer of ice cream between two layers of cake or biscuit. Similarly, cookies like Oreos and custard creams are described as sandwich biscuits in the UK/Commonwealth countries and sandwich cookies in the U.S. because they consist of a soft filling between two baked layers.

The ice cream sandwich has a rich history dating back to the late 1800s, evolving from simple street vendor treats to a beloved dessert enjoyed worldwide. According to “Sugar and Snow: A History of Ice Cream Making” by Jeri Quinzio, the ice cream sandwich was invented in 1899 by an unidentified pushcart peddler in New York’s Bowery neighborhood. The sandwiches consisted of vanilla ice cream between two thin graham wafers.

Around the turn of the 20th century, ice cream treats were commonly called “hokey pokeys” and were sold by street vendors in New York City. Some early versions consisted of a slab of ice cream held between two pieces of paper and cost just a penny. While they started out as a cheap treat for the working class, ice cream sandwiches caught on with Wall Street workers and fancier versions were soon being sold from street vendors and in restaurants.

The modern version of the ice cream sandwich is thought to have come about in 1928 when George Whitney sandwiched ice cream between two oatmeal cookies dipped in chocolate. Now that sounds pretty tasty to me. Later, Jerry Newberg is credited with selling vanilla ice cream between chocolate wafers at Pittsburg Pirate baseball games at Forbes Field in 1945, solidifying the classic combination. While the ice cream sandwich is often thought of as a distinctly American invention, other countries have similar treats of their own.

The ice cream sandwich has taken on various forms around the world. For instance, in Vietnam, ice cream is served in a bánh mì (a type of bread) topped with peanuts, In Italy, a soft brioche roll filled with gelato is a popular variation known as Brioche con Gelato. If the common chocolate brownie wafer doesn't appeal to you, look for the many varieties of cookies that make excellent sandwich parts. Change up the ice cream, too. Around the world, ice cream sandwiches go by a variety of names including the Monaco Bar, Giant Sandwich, Maxibon, Vanilla Slice, Cream Between, and many more.

Early versions used sponge cake as the "bread" for ice cream sandwiches, but this proved impractical as the cake would crumble when the ice cream melted. Vendors began experimenting with different types of cookies and wafers, leading to the modern versions of ice cream sandwich we know today. The treat's accessibility and versatility have ensured its place in dessert culture, making it a staple at ice cream shops, with street vendors, and at many types of events, fairs, and exhibitions. Ice cream sandwiches are one of America's favorite frozen treats, and have evolved to include a wide range of flavors and ingredients.

National Ice Cream Sandwich Day is celebrated on August 2nd each year. In 2025, it will fall on Saturday. This day is dedicated to enjoying the delicious combination of ice cream wedged between two layers such that people can conveniently carry it around and eat without the need for dishes and spoons – a classic Street Eats. Chef Marshall has created his special version of an ice cream sandwich using Salted Caramel Ice Cream (with snickerdoodle cookies). YUM! To accompany this dessert we are serving McPherson Cellars Picpoul Blanc 2021 (from the TWC Library stash) and City Orchard King Blossom Apple Cider.

McPherson Cellars Picpoul Blanc 2021 Texas High Plains

From the TWC Library Collection

Picpoul Blanc, 100%, from Texas High Plains vineyards, was machine harvested; fermented 27 days at 57oF with no skin contact; aged in SS tank (no oak); bottled @ 12.5% ABV, 0.4% RS (essentially DRY). This rather unusual variety originated in southern France and has adapted well to the Texas High Plains. The wines are usually crisp with bright acidity, living up to the French nickname of “lip stinger.” The highlight fruit aromas and flavors are key lime, Meyer lemon, and tree-ripe apple. This summertime sipper pairs well with most seafood – oysters, swordfish, grilled salmon, and shrimp fettucine. However, the citrus and apple aromas and flavors along with the bright acidity have mellowed with time and can pair with many other food options like key lime pie, lemon curd and goat cheese on olive oil crackers, and will be an interesting match to the rich and cool character of salted caramel ice cream sandwich.

City Orchard King Blossom Apple Cider

King Blossom is a hand-crafted cider made in the Great Lakes tradition. Tree-ripened bittersweet, heritage, and culinary apples produce this bold and complex cider. King Blossom refers to the first white apple blossoms that open to springtime sun and pollinators. Buzzing with bees, this is the time of year that nature’s magic takes over signaling ripe fruit is only a few months away. City Orchard was founded by three like-minded entrepreneurs, including one Houstonian and two enthusiastic cider drinkers, one with family farms and orchards along the shores of Lake Ontario. The objective was simple: create delicious ciders from the best ingredients to bring the heritage of cider culture and good taste from Great Lakes Apple Country to Texas. Carefully selected apples are pressed, the juice trucked to Houston, and the ciders produced at their urban cidery. Perhaps a bit unorthodox, but this is Texas, so OK. The process is carefully managed from tree to glass. Real Apples, Real Cider.

A Bit More Sandwich History

The use of bread or bread-like substance to lie under other food, to scoop up other food, or enclose other food as a wrap is found in many cultures historically. In the 1st first century BC, the Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb with herbs in a soft matzah—flat, unleavened bread—during Passover in the manner of a modern flatbread wrap. Flat breads of varying kinds have long been used to scoop or wrap small amounts of food en-route from platter to mouth throughout Western Asia and North Africa. From the cuisines of Morocco to Ethiopia to India, bread is usually baked in flat rounds, contrasting with the European loaf of bread tradition.

During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers," were used as plates. After a meal, the food-soaked trencher was fed to either table-side beggars or to a nearby dog (also a table-side beggar). The immediate culinary precursor with a direct connection to the English sandwich is found in 17th century Netherlands where naturalist John Ray observed beef hung from tavern rafters being cut into thin slices and eaten on slabs of buttered bread – basically a Dutch belegde broodje, or open-faced sandwich. Before being known as a "sandwich", this food combination seems to have been called "bread and meat" or "bread and cheese", two phrases found throughout English drama from the 16th and 17th centuries.

The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of a faster-paced industrial society and its associated working classes made quick, portable, and inexpensive meals essential – we are talking Street Eats! At least 70 street vendors were selling ham sandwiches in London by 1850. During that period sandwich bars also became an important form of eating establishment in Britian and western Holland, typically serving liver and salt beef sandwiches.

In the U.S., the sandwich was first promoted as an elaborate supper meal. By the early 20th century, as loaves of bread became a readily available commercial staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean regions of Europe.

The word butty, referring to a buttered slice of bread, is a common slang term in some parts of England and Wales. A butty sandwich typically includes ingredients like bacon or sausage. Other common slang terms for sandwich used in various parts of the British commonwealth include: Sarnie, sanger, and jeely piece (butter and jam sandwich). Of course, one of our favorite colloquial terms here in Texas and often used across the southern U.S. "sammich"

While researching the sandwich, I found reference to so many different types. What follows is a selected, but by no means comprehensive list.

Burgers, hot dogs, chicken breast, chicken salad, egg salad, bratwurst, ham, turkey, club, dagwood, Reuben, pastrami on rye, PB&J, grilled cheese, pimento cheese, panini, corned beef, patty melt (tuna or burger), cheese steak, submarine, shawarma wrap, falafel wrap, breakfast, avacado toast, tea sandwiches (cucumber), hoagie, subs (meatball sub), meatloaf, Po’Boy, BLT, bagel, Banh mi, BBQ on a bun, open-faced (sloppy joes), bologna, spam, shrimp or lobster roll, Louisiana muffaleta, etc

Italian hero, sub, or hoagie - Prepared on a crusty bread roll or bun with meats such as salami, mortadella and capicolla along with cheese, tomato, olive oil, salt, black pepper, vinegar, and olive oil.

Beirute from Brazil - Melted cheese, sliced fresh tomatoes with oregano, lettuce leaves, roast beef on pita bread with mayonnaise.

Bifana from Portugal - Marinated pork cutlet, often served with a special sauce.

Bocadillo from Spain - Crisp white bread with a wide variety of fillings, such as Spanish omelette, cold meats like jamón, sausages, and cheese.

Bosna from Austria - grilled bratwurst sausage and onions on white bread with a blend of tomato ketchup, mustard, and curry powder.

Bratwurst from Germany – remember the Taste of Texas: Bonus for Bratwurst, Sept. 2024 with Opa’s Smoked Meats in Fredericksburg. A popular street food in Germany, bratwursts are often served on a roll with mustard. Some vendors offer a side dish of sauerkraut or french fries.

Cemita from Mexico – sliced avocado, meat, white cheese, onions, and red sauce (salsa roja), on a fluffy sesame-seeded egg roll, originally from the city of Puebla.

Choripán from Argentina – Grilled chorizo, usually served on a crusty roll with salsa-type condiments.

Croque-monsieur from France -Baked or fried ham and cheese (typically Emmental or Gruyère) on a brioche-sandwich roll, sometimes coated in a mornay or béchamel sauce.

Croque-madame from France – same as Croque-monsieur with a fried egg on top

Cuban - Ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami on Cuban bread, sometimes pressed and warmed (panini style) in a plancha.

Elvis from US – peanut butter, bananas, bacon.

French dip - Thinly sliced roast beef on a baguette, served hot, usually au jus (with juice) [try at Vaudeville on Main St in FBG].

Muffaleta from Louisiana - The name refers to the type of bread used. Originated in New Orleans’ Italian-American community, this contains meats, cheeses, and olive salad on a round bun (similar to the Italian sub).

Tea Sandwiches - Thinly sliced white bread or toast, lightly buttered, containing a range of fillings such as cucumber, roast beef and horseradish, tuna salad, cheese and chutney, coronation chicken , ham with mustard, smoked salmon, and egg salad.

Torta – Birote bread (similar to bolillo) filled with carnitas (deep-fried pork), shredded chicken or other meats like carne asada, beans and cheese. The torta is then dipped in a very hot tomato and dried chile de árbol sauce and topped with pickled sliced onions.

Sweet sandwiches: PB&J, fluffermutter, nutella, butter and jam

Breads or buns for sandwiches (white, wheat, whole grain, potato, rye, ), croissant, bagel, pita, doughnut, tortilla, bolillo, brioche, Cuban, matzah, nann, etc.

Netflix has featured street eats of the world through a TV series called Street Food, and all of today’s delicious sandwiches have been mentioned. We often prepare sandwiches in our homes to serve at meals or carry to picnics and other social gatherings. Throughout the U.S. and in many other countries and regions, street food vendors, drive through or take-out establishments, and sit-down restaurants offer an incredible range of sandwich options. Sandwiches are without doubt a key and popular segment of our American food culture.

We are pleased that Chef Marshall has chosen to highlight Between the Buns (and Beyond) for this Taste of Texas event. Hopefully y’all enjoyed the tasty foods and delicious TWC wines and beverage served to enhance this important part of our culinary experience. While enjoying your favorite sandwiches, of whatever type you prefer, purchased or prepared at home, please remember to enjoy Texas wines that support our Lone Star State grape growers and wine makers. And as always, Drink Well My Friends!

Fun Wine & Food Pairings for HOT Texas Days

Wed, 02 Jul 2025 00:00:00 GMT

Fun Wine & Food Pairings for HOT Days!

Summer is prime time in the Texas Hill Country—sunny patios, ripe peaches, and chilled glasses of wine or cider. Whether you’re lounging at home or visiting Fredericksburg, here are a few of our favorite pairings to keep things light, bright, and delicious.

Peach + Albariño = Texas Summer Magic
Sliced Fredericksburg peach in hand? Pour yourself a glass of crisp Albariño. We’re loving Brennan Vineyards’ version—fresh, citrusy, and perfectly refreshing. It's a peach's best friend.

Strawberry Love
If strawberry flavors are on your mind, grab something fruity. Texas Wine Collective’s Dry Rosé hits that sweet spot. Want to get wild? Pair it with City Orchard’s Strawberry Fresca cider. Bonus points if you’re pairing both with a strawberry-filled donut. (No judgment. Full joy.)

Potato Chips & Picpoul
Looking for a more savory snack? Pop open a bag of potato chips and pour a glass of McPherson Cellars’ Picpoul. The acidity in this white wine slices right through the saltiness for an unexpectedly perfect match.

For more unexpected, delicious, and heat-beating pairings, follow along with Texas Wine Collective’s Patio Pairings series on Instagram @txwinecollectivefbg and Facebook Texas Wine Collective .

Stay cool, sip often.

Taste of Texas: Street Eats and Sips

Tue, 24 Jun 2025 00:00:00 GMT

Taste of Texas: Street Eats and Sips

This Texas Wine Collective Taste of Texas: Street Eats and Sips, is scheduled on Sunday June 29th with one session at 1:00 pm. Wine Educator Carl Hudson will host this pairing of 3 favorite street foods accompanied by 6 wines from our TWC partners. While enjoying these delicious pairings there will be a lively discussion of the concept and history of street eats and various styles of street foods served from food carts, food trucks, non-traditional restaurants, and how they have served us over the years.

See the website for reservations and tickets: www.texaswinecollective.com.

Reservations and advanced ticket purchase are required for this event.

Our next Taste of Texas: Between Two Buns & Beyond July 20th

Italian Hero Sandwich, Cork and Fork Figgy Cheese Slider, Salted Caramel Ice Cream Sandwich

The menu for this Street Eats and Sips event includes street food favorites prepared by Chef Marshall Lirette, TWC Culinary Director, supported by his crew. Chef Marshall operates our on-site street eats vendor location, the Cork and Fork Food Truck. Chef Marshall, Amber Saidler, TWC Operations Manager, and Becca Willingham Lirette, TWC Events Coordinator, helped in selecting the menu and wine pairings.

1st Falafel Wrap paired with a lighter bodied white wine and dry, crisp rosé

Texas Keeper Grafter Rosé Petillant Apple Wine 9.3% ABV

Brennan Vineyards Albarino 2024 Texas High Plains 13.4% ABV

2nd Carne Asada Taco paired with flavorful lighter bodied red and richer, fuller bodied red

McPherson Cellars Cinsault Block Series Farmhouse Vineyards Whitehouse Parker Block

2020 Texas High Plains 13.5%

Lost Oak Winery Petit Verdot Sprayberry Vineyards 2021 Texas 12.7% ABV

3rd Funnel Cake with a sparkling wine and a relatively dry white wine

McPherson Cellars Brut Sparkling Wine N.V. Texas High Plains 12.9% ABV

Texas Wanderer White Wine 2024 Texas High Plains 13.0% ABV

Street food has a long history, dating back to ancient civilizations. In Egypt, workers building the pyramids were sustained by street vendors selling bread and beer. In Greece and Rome, vendors sold small fried fish and hot meals like stews and bread, catering to busy workers. Street food was widely consumed by poor urban residents of ancient Rome whose tenement houses did not have ovens or hearths. Chickpea soup with bread and grain paste was a common meal.

A late 14th century traveler in Cairo noted that people sat on picnic cloths on the streets to eat meals of lamb kebabs, rice, and fritters purchased from street vendors. In South America, Aztec market vendors sold beverages and many types of tamales made with a wide range of ingredients: turkey, rabbit, gopher, frog and fish to fruits, eggs, and even insects. Spanish colonization brought European food stocks like wheat, sugarcane and livestock to Peru which were eventually incorporated into street vendor fare. In Renaissance Turkey, many crossroads had vendors selling bites of spit roasted chicken or lamb to hungry travelers.

In the 19th century, street food vendors in Central Europe sold gingerbread nuts, cream and cream, along with bacon and other meats cooked on top of ceramic vessels with hot coals inside. French fries most likely originated as a street food in Paris in the 1840s. Street foods in Victorian London included charcoaled beef and pork, pea soup, pea pods in butter, and prawns.

During the American Colonial period, street vendors sold oysters, roasted corn ears, fruit, and sweets at low prices to all classes. Many women of African descent made their living selling street foods in America in the 18th and 19th centuries, with products ranging from fresh fruit, nuts, cookies and cakes in Savannah, to coffee, biscuits, pralines and other sweets in New Orleans. And, of course, we want to remember the Chili Queens of San Antonio who sold bowls of chili, roasted meats, beans, and tortillas to travelers and urban workers. Street food vendors in New York City throughout much of its history are credited with helping support the city's rapid growth.

Many street foods either got their start along culinary midways of fairs and expositions or were first introduced to Americans at these fairs. For example, Cracker Jack, funnel cakes, corn dogs, kebabs, pita bread, cotton candy, apple fritters, fried dill pickles, chocolate covered bacon, waffle fries, waffle ice cream cones, dosas, Mediterranean gyros and chicken shawarma, crêpes, and Middle Eastern falafel have all been popular street east at fairs and expositions.

Street food has been a cornerstone of urban life for thousands of years, typically sold by a vendor on a street or in a public place, such as a market, fair, or park. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption. Although some street foods remain regional in nature, many have spread beyond their region of origin to become almost universal.

Chef Marshall has prepared one of the earliest known street foods, a falafel wrap. Falafel is a deep-fried or baked fritter believed to have originated in Egypt and is traditionally consumed as a meat substitute. Made with fava beans or chickpeas, or a mix, falafel has spread throughout the Middle East and now represents one of the most popular street foods around the world. We chose to pair this falafel wrap with a petillant rose made from both apples and grapes alongside a refreshing Texas Albarino.

Texas Keeper Grafter Rosé Petillant Apple Wine 9.3% ABV

This pleasant, refreshing rosé-style wine is made from a blend of apples and grapes. The fruit mix is Golden Russet apples 40%, Northern Spy apples 22%, bittersweet apples 21%, sourced from the Great Lakes region, and Montepulciano 17% sourced from Texas. The apples were pressed and the juice added to Montepulciano grapes for a cool temperature fermentation. This is apparently made in a manner similar to a Pet-Nat wine. A short fermentation and maceration period allows the appropriate rosé color to be extracted from the grape skins. Before fermentation is complete, the wine was filtered, bottled, capped, and left to age while building a light pressure to make a sparkling wine. The alcohol level at 9.3% is relatively low due to limited sugar from the apples. A residual sugar level of 5 grams/liter (0.5%) is barely detectable due to relatively high acidity. The aromas and flavors are strawberry, peach, and cream with crisp stone fruit character on the finish. Pair this with bacon spinach artichoke dip, most light seafood dishes, grilled cheese sandwiches with strawberry-spinach-pecan salad, and sliced peaches with mozzarella cheese.

Brennan Vineyards Albarino 2024 Texas High Plains 13.4% ABV

This Albarino 100% was sourced from Texas High Plains vineyards (probably Reddy Vineyards located east of Brownfield, TX, in Terry County). Mechanically harvested fruit at 23oBrix was pressed and fermented cool at 55oF for about 30 days. The wine was aged in SS tank for about 6 months without malolactic transformation before bottling at @ 13.4% ABV, 0% RS (dry). Albarino is the famous white grape from the Galicia region in northwest Spain and northern Portugal (Vinho Verde). This wine is light-to-medium bodied with a straw yellow hue in the glass and fruit aromas of peach and apricot with some citrus notes. Flavors include peach, lemon, grapefruit, and hints of salinity and minerality. Balanced acidity at the finish makes this refreshing to just sip and also pair with food. Match this with prosciutto-wrapped cantaloupe, cheese fondue, cornmeal crusted fried okra, grilled shrimp or redfish, pan-roasted pork chops, paella, and falafel.

Falafel is a fritter, ball or patty-shaped, deep-fried or baked made from ground fava beans, chickpeas, or both, and mixed with herbs and spices before cooking. Falafel is often served in a flatbread wrap such as pita and served sandwich style. The pita falafel sandwich was popularized in the 1950s by Jewish immigrants and became a common street food in Israel, often served with tomatoes, lettuce, cucumbers, and other garnishes like tahini sauce (a paste of garlic, lemon juice, and parsley) or tzatziki sauce (cucumber, yogurt, and garlic).

Sides and toppings for falafel often include salads, pickled vegetables, and various sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze (meh-zay) tray, a Middle Eastern charcuterie platter. Falafel is a popular street food eaten throughout the Middle East, especially in Egypt, Israel, Palestine, Jordan, Lebanon, and Syria.

The word falafel derives from Arabic and in Egypt and Sudan the word is related to the diminutive form of the word for food, thus meaning a little piece of food or a small tasty bite of food. The word falafel can refer to the fritters themselves or to sandwich-style pita wraps. The goal is to create a crispy outside shell and keep the insides soft. Falafel most likely originated in Egypt but since frying oil was difficult to obtain and expensive in ancient Egypt, early versions were probably baked or roasted as a patty or croquette of bean paste.

Falafel croquettes are regularly eaten as part of meze (meh-zay). a style of dining in the Mediterranean and Middle East that resembles Spanish tapas and other small plates and finger foods. Meze is intended to be the whole meal, except when offered by vendors as street food to passers-by. During Ramadan, falafel balls are sometimes eaten as part of the meal that breaks the daily fast after sunset. Related to this, falafel was introduced to Egyptian McDonald's restaurants as a "McFalafel" served on the breakfast menu. Falafel is popular in fasting periods of the Coptic diet (Christians in Egypt) and is consumed as part of the Lenten diet by many Arab Christians. The chickpea-based falafel has become widely recognized as a national dish in Israel where it is a popular street food.

Waves of migration of Arabs and Turks took falafel throughout Europe and to other parts of the world. A large Turkish population in Germany popularized falafel and created food stalls and restaurants that made falafel widely available. In North America, prior to the 1970s, falafel was found only in Middle Eastern, Mediterranean and Jewish neighborhoods and restaurants. Today, the dish is quite common and has become an extremely popular street food in many cities throughout North America.

Chickpeas are not cooked prior to use as this will cause the falafel to fall apart, requiring the addition of flour as a binder. Instead they are soaked overnight, then ground together with various ingredients such as parsley, scallions, and garlic. Spices such as cumin and coriander are often added for flavor. Dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander. Because of green herbs, parsley, and green onions, the inside of falafel may be green in color. Sometimes sesame seeds are added on top before cooking. The bean and herb mixture is shaped into balls or patties, either by hand or molds, and deep-fried or oven-baked.

Most street foods are classified as both finger food and fast food, and are generally cheaper than restaurant meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat some form of street food every day. While some cultures consider it rude to walk on the street while eating, a majority of middle- to high-income consumers rely on the quick access and affordability of street food for daily nutrition and job opportunities, particularly in developing countries.

Authentic Carne Asada is a wonderful pairing of meat and a marinade that allows meat to soak in lots of flavors. Marinades of fresh cilantro-garlic-lime have become the go-to for flank steak, the cut of beef most often used to make delicious Carne Asada Mexican Street Tacos! The other key to carne asada is the grilling process to impart a charred flavor to the meat. Once cooked, the meat is thinly sliced and/or chopped and served as a main course or as an ingredient in other dishes like street tacos or nachos.

Most likely the first tacos in history were carne asada style. It is believed that in Latin America in the 1500s thin slices of meat were cooked directly over hot coals, wrapped in corn tortillas, and topped with avocado, onions, chili peppers, and lime – thus becoming the carne asada taco.

Most chefs consider flank or skirt steak the best options for carne asada. Other cuts, like sirloin, chuck or even tenderloin steak can also be used if that is what is on hand. An authentic carne asada marinade combines classic Mexican flavors of cilantro, lime juice, and garlic further well-seasoned with chili powder and cumin. Orange juice and soy sauce can help tenderize the meat and add even richer flavors.

The term carne asada is used in Mexico and Latin America to refer to the charred style of grilled meat in those countries. In South America, the term used is asado and refers to a different style and preparation method. In these countries beds of hot coals are used to cook meat either on a raised grill or suspended on frames over the fire. Meat options can include beef, pork, and chicken.

The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice mixes such as lemon pepper, before grilling. Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home. After grilling, to help minimize toughness, the meat is typically sliced or chopped for filling tacos and burritos. Once the meat is grilled, it is called carne asada.

Mexican street food is known as antojitos (translated as "little cravings") and features varieties of tacos, such as tacos al pastor, as well as huaraches and tamales with beans. Carne asada can serve as a main dish but is more commonly used as an ingredient in other dishes. The following popular dishes often use carne asada as a principal ingredient:

Alambres – beef topped with chopped bacon, bell peppers, onions, cheese, salsa, and in some variations, avocado. Similar to fajitas served with freshly made corn or flour tortillas.

Burritos Carne asada fries Gorditas

Guaraches - a Mexican street food made from masa (corn dough) shaped like an oblong cake, grilled and topped with ingredients like meat, beans, and cheese.

Nachos Quesadillas Tacos

Sopes - a traditional Mexican dish made from thick corn tortillas with raised edges to hold various toppings. These are often served as a street snack and can be topped with ingredients like refried beans, shredded meat, and various salsas.

Tortas - a culinary term that can refer to cakes, pies, flatbreads, sandwiches, or omelets. In Mexico it usually refers to a type of sandwich on a roll filled with carne asada beef.

In Mexico and other countries in Central America, the phrase carne asada can also be used to describe a social event, the equivalent of a social barbecue, where family and friends gather. Carne asada is especially popular in northern Mexico where it is considered a staple food, one of the most common dishes served at parties, celebrations, and other events

Chef Marshall has prepared carne asada street tacos for us to enjoy with two delicious red wines, a lighter bodied Cinsault and a full-flavored Petit Verdot.

McPherson Cellars Cinsault Block Series Farmhouse Vineyards Whitehouse Parker Block

2020 Texas High Plains 13.5%

This Cinsault 100% fruit was sourced from Farmhouse Vineyards, Whitehouse Parker Block, located behind the Whitehouse Parker tasting room complex just south of Brownfield, grown by the Furgeson and Seaton Families of Meadow, TX, Terry County. The fruit was mechanically harvested at 24.1oBrix and fermented 9 days in SS tank at 60-85oF with overall 15-day skin contact. After pressing, the wine was aged 8 months in French oak barrels (15% new) and bottled @ 13.5% ABV, 0.2% RS (dry). This is another in McPherson Cellars’ Block Series of wines harvested from specific parcels of vines with superior quality fruit. The Farmhouse Vineyards “Whitehouse Block” encapsulates what Kim McPherson and Spenser Igo felt was the very best fruit from the entire site. They selected this block and had it pruned for lower yields to give greater concentration of flavor components in fewer, smaller clusters. This Whitehouse block contains 7 year-old own-rooted vines that develop greater fruit complexity and character with each passing vintage. Aromas of mission figs, rose petals, sun-ripened cherries with hints of prosciutto and dusty earth rise from the glass. Classically styled with a lighter body, the wine delivers a suede-like feel on the tongue with flavors of cherry, cranberry, almond cake, and baking spices. Pair with smoked poultry, cream of porcini mushroom soup, cheesy ravioli, and carne asada tacos.

Lost Oak Winery Petit Verdot Sprayberry Vineyards 2021 Texas12.7% ABV

This wine is 100% Petit Verdot sourced from Sprayberry Vyd, Midland, TX. These grapes were machine harvested; fermented in SS tank; underwent malolactic transformation; aged about 19 months in used oak barrels; bottled @ 12.6% ABV, 0% RS (dry). This dark, full-flavored wine shows off the versatility of this important Bordeaux grape variety most often added to Cabernet Sauvignon and/or Merlot-based blends at 4-10%. Petit Verdot adds darker color, richer flavor, and better tannin structure to many Bordeaux blends, as well as similar wines across the world. Alone, Petit Verdot can produce a tannic wine with unpleasant astringency, UNLESS techniques are used to soften tannins and highlight the fruit. Winemakers Jim Evans and Angela Chapman have created a rich, relatively low in alcohol, palate pleasing version of Petit Verdot with plum color, aromas of violet, spice, mulberry, and a touch of vanilla. It is bursting with earthy flavors of sage, cocoa, and espresso, with a hint of red fruit on the finish. Structured yet gentle tannins bring out the flavors of black tea leaves balanced with a touch of cranberry. This pairs with sage and prosciutto pasta, sausage rigatoni with vodka sauce, BBQ ribs and beef, cornbread and chili, and all manner of Mexican cuisine, including carne asada tacos.

Funnel Cakes are a classic street food basically named for their method of preparation. Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. The batter is commonly poured through a funnel, creating its texture and providing the name. When made at concession stands, a pitcher with an integral funnel spout is typically employed. Alton Brown, chef, food writer, and TV host, recommends using choux pastry made from butter, water, flour, and eggs. The dough expands from steam produced by its high water content. Funnel cakes are typically served plain with powdered sugar but can also be served with jam/jelly, cinnamon, chocolate, fresh fruit, honey, whipped cream, dulce de leche, and many other toppings.

Funnel cake probably got started In North America as a regional sweet street food popular with Pennsylvania Dutch immigrants who brough the dish to America in the 17th and 18th centuries. They developed a version using baking powder in the dough which made a softer, fluffier product. These were extremely popular in Pennsylvania Dutch Country and are considered one of the first North American fried foods. Today, it is a staple dish found at carnivals, amusement parks and fairs – eventually spreading out to much of the rest of the country. The name "funnel cake" came later based on the preparation technique in which pancake-like batter is poured into hot oil through a funnel.

The concept of funnel cake traces back to the early medieval Persian and Arab world where zalabiyeh, a similar fried yeast-risen bread was first prepared and later spread to Europe. In south German cuisine, the equivalent fried dough preparation is called Strauben or Strieble. In Finland an analogous dish, literally called droplet bread, is traditionally served at May Day celebrations. In Lithuania and Armenia, the native name literally translates to "ant nest" and consists of lots of small droplets of fried dough. It is normally made in early spring to empty last year's honey stocks and make room for new honey coming in summer and fall. The traditional topping for "ant nest" is, of course, honey.

On the Indian subcontinent and Middle Eastern countries, a similar fried dough concoction with a crystallized sugary exterior coating, is a popular dessert and street food. These differ from funnel cake in that no baking powder is used, which results in a crunchy somewhat chewy texture. A similar native doughnut in the Philippines is made with rice flour, duck eggs, and sugar where the dough is molded into rope-like strands and fried in a loose spiral. These have the taste and consistency of creamy pancakes.

So, Chef Marshall entertains us with his version of Funnel Cake which will be served with two very distinctive white wines, a sparkling Chenin Blanc and a five grape Rhône-style blend.

McPherson Cellars Brut Sparkling Wine N.V. Texas High Plains 12.9% ABV

This brilliant sparkling wine is produced with Chenin Blanc fruit from Texas High Plains Vineyards (primarily Lepard Vineyard south of Brownfield in Terry County). The fruit is mechanically harvested, pressed, and fermented at cool temperature to create the base white wine. Then the real fun begins. The base wine is shipped by tank truck to South Coast Cellars in Temecula, CA, where Kim McPherson’s brother, Jon, creates the sparkling wine via the bulk Charmat process. In a pressurized tank, yeast and sugar are added to the base wine and a second fermentation takes place. The yeast sediment falls to the bottom of the tank and the wine, under pressure, is bottled and sealed before shipping back to Lubbock, TX, for corking, labeling, and distribution. What this means is the wine is WELL-TRAVELED by the time we get to open and enjoy it (about 2,200 miles round trip not counting getting from Lubbock to FBG).

The wine has a nice sparkle with plenty of bubbles and would remind some of a sparkling Vouvray from the French Loire Valley, also made from Chenin Blanc. There is crisp acidity, wonderful citrus notes, and a touch of sweetness on the clean, bright finish. Even though there is about 2.5% residual sugar in the wine, the acidity keeps most of that sweet taste in the background. This is ideal for hot summer days on the patio and really begs for you to drink that second glass. This pairs well with most foods including fried chicken, potato chips, pasta or risotto with cream sauce, or even a marbled steak or thick pork chop. For a lighter option, pair it with pan-fried fish or veal chops topped with fresh citrus juices. A great value in sparkling wine.

Texas Wanderer White Wine 2024 Texas High Plains 13.0% ABV

This is a blend of Viognier 25%, Marsanne 24%, Roussanne 23%, Chenin Blanc 15%, and Albarino 13% produced for Randy Booher‘s Texas Wanderer label. This approaches the characteristics of a typical white Rhône blend, but Kim McPherson and Spenser Igo added Chenin Blanc and Albarino to spice up the fruit flavors and add pizzaz to finish in this limited release wine (only 112 cases produced). Mechanically harvested fruit was pneumatically pressed, fermented separately at cool temperatures (54-58oF) in SS tanks with no skin contact and no malolactic transformation. Each cuvée aged separately for 8-12 months in SS tanks before blending and bottling @ 13.0% ABV, 0.2% RS (essentially dry). The medium-bodied palate offers aromas and flavors of citrus, peach, apple, melon, and pear with pleasant crispness and good acid balance for food pairing. You may recognize the similarity to Les Copains Blanc which is another terrific white wine for patio, pool, or table. Kim McPherson and Spenser Igo have deftly partnered five grape varieties to produce this delicious white wine that pairs well with white or pink sauced pasta and risotto dishes, simply prepared seafood, grilled chicken or pork, and fun yeast dough preparations like doughnuts, pecan sandie cookies, shortbreads, and funnel cake.

A bit more street food history

Street food in China has always been very important to the poorer citizens, although wealthy residents often send servants to buy street food and bring it back for their meals at home. Street food continues to play a major role in Chinese cuisine with many regional variations important to culinary tourism for both domestic and international travelers.

Ramen was originally brought to Japan by Chinese immigrants in the late 19th century and was a popular street food for Chinese laborers and students. Ramen gradually became a "national dish" of Japan with many regional variations and has now become an international staple.

In Delhi, India, it is said that kings used to visit the kebab vendors on the street, which are still common and popular today. During colonial times, many variations brought to the country from various parts of the British empire were incorporated into street food kebabs.

Indonesia has had a vibrant street food culture for decades as massive urbanization has taken place. Vendors offer to workers, students, and travelers popular options like satay (chicken skewers), fried fritters, meatball soup, and vegetable salad served in peanut sauce.

Bangkok, Thailand has a reputation as one of the best places to sample street food. Popular offerings include Pad Thai (stir fried rice noodles), green papaya salad, curries, mango sticky rice, grilled bread with jam served with sweetened milk, and tom yum soup (a classic Thai hot and sour broth with fresh herbs and tender shrimp or chicken).

Falafel remains incredibly popular in the Middle East. Vendors sell it on street corners in Palestine, Egypt, and Syria. Another food sold commonly on the street is a dish of slow-cooked fava beans.

In Germany and Denmark sausage wagons allow passers-by to purchase sausages and hot dogs. Remember the wonderful Bratwurst sausages from Opa’s Smoked Meats we enjoyed at an earlier Taste of Texas: Bonus for Bratwurst (Sept-2024).

In Turkey, chicken shawarma is widely enjoyed in pita bread wraps served with toum (a creamy hummus-like dip of garlic) and fresh vegetables.

In Jamaica a traditional street food is jerk chicken made with a marinade of Scotch bonnet peppers, allspice berries, and garlic.

New York City's signature street food is the hot dog, but New York street food also includes almost everything, especially Middle Eastern falafel, Jamaican jerk chicken, Belgian waffles, and French Fries.

In Hawaii, local street food can take on the look of a "plate lunch" that includes rice, macaroni salad, and a portion of meat. This style was inspired by the Japanese bento, a small take-out or home-packed meal in a lidded, often compartmented box. Such meals are common to most Asian culinary styles and were important to Japanese workers brought to Hawaii to work the plantations.

Netflix has featured street foods of the world through a TV series called Street Food, with volumes focusing on Asia, Latin America, many cities in North America, and maybe more. In many countries and regions in the U.S., food court centers or clusters of food stands have been developed to remove vendors from the streets while preserving this popular segment of our food culture.

We are pleased that Chef Marshall has chosen to highlight Street Eats and Sips for this Taste of Texas event. Hopefully y’all enjoyed the tasty foods and delicious TWC wines that focused on this important part of our culinary experience. While enjoying your favorite street foods, whether purchased from a vendor, a restaurant, or prepared at home, please remember to enjoy Texas wines that support our Lone Star State grape growers and wine makers. And as always, Drink Well My Friends!

Summer in Texas Wine Country: Chill Out With Peaches, Wine & Hill Country Vibes

Mon, 26 May 2025 00:00:00 GMT

Summer in the Texas Wine Country: Get Ready for Hot Days and Fun Times!

Summer in Texas is HOT, but you’ll find lots of ways to stay COOL in the Texas Hill Country. The coolest highlight this time of year? FREDERICKSBURG PEACHES! Make plans to stop at one of our many roadside stands to enjoy these deliciously juicy delights.

Once you’ve got your peaches, head to a local winery to find the perfect wine and peach pairing. TWC’s Texas Wanderer Albariño and Brennan Vineyard’s Viognier both complement peach flavors, but you can never go wrong with a sparkling wine and fresh fruit. Give McPherson Cellar’s Sparkling Wine a try!

Looking for a real cool down? Head on over to Clear River Ice Cream, Bakery & Deli on Main St. in downtown Fredericksburg for some made-on-site, small batch ice cream. With 35 flavors to choose from each day, you’re sure to find your favorite! And hold on to your hats for their peach cobbler…touted the “Best in Texas”!

Yep, these days can be hot in the Texas Hill Country, but we’ve got lots of ways to help you keep your cool. A glass of chilled Texas wine and a gentle Hill Country breeze…that’s all you need!

Texas Wine Collective is open 7 days a week, Family and pet friendly! Book your wine or cider tasting today! Or just stop by no reservation needed.

Taste of Texas: BBQ and Tempranillo Showdown

Thu, 08 May 2025 00:00:00 GMT

Taste of Texas: BBQ and Tempranillo Showdown

Texans love barbeque, and they love Tempranillo, too. So, this Taste of Texas: BBQ and Tempranillo Showdown will combine the two. Wine Educator Carl Hudson will host this pairing in the Texas Wine Collective Event Center on Sunday, May 18, 2025, with one session beginning at 1:00 pm. Three different barbecued meats flavored with 3 different sauces will be paired with 6 Tempranillo wines, 3 from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars, and 3 from other producing areas (Spain, Oregon). Information on BBQ history and the Tempranillo grape variety will be provided, and a lively discussion is expected as we explore the flavors of Tempranillo and how they pair with certain meats and BBQ sauce ingredients.

Reservations and advanced ticket purchase is required –

see the website at www.texaswinecollective.com.

Our next Taste of Texas: Street Eats and Sips Sun, June 29th

The proposed food and wine menu for this popular event follows.

ɸ Boneless chicken wings tossed in a Korean BBQ sauce

Brennan Vineyards Tempranillo 2021 Texas

Melior de Matarromera Tempranillo 2022 Ribera del Duero DOC Spain

ɸ Chopped brisket sliders with pickles, onions, slaw

McPherson Cellars Tempranillo Moore Family Vineyards

Tokio Block 2022 Texas High Plains AVA

Ondarre Reserva Tempranillo 2019 Rioja DOCa Spain

ɸ Opa’s grilled Hatch Chili Brats served with

Fisher and Weiser Raspberry Chipotle Sauce

Lost Oak Winery Tempranillo 2023 Texas High Plains AVA

Abacela Winery Tempranillo Fiesta 2023 Umpqua Valley AVA Oregon

ɸ Bonus: Brownie Bites

Pairing barbecue and wine usually involves identifying complementary elements in the meat, the cooking method and/or the sauce and sides that will mesh with characteristics in the wines. While thinking about these key elements, consider regional practices that have influenced how BBQ or grilling meats varies across the United States. In Southern states, chicken or turkey is often cooked over hickory wood, imparting a rich, smoky flavor. A marinade of citrus juice and/or vinegar, spices, and mustard can be used to achieve a distinctive taste profile. In Texas, BBQ chicken or turkey often features robust flavors from rubs that contain chili powder, paprika, mustard, herbs, brown sugar, cumin, and, often, lots of black pepper. A whole chicken or a turkey breast is usually cooked at lower temperature for extended periods, resulting in tender, juicy meat.

Midwestern practices often involve brining to ensure moistness and tenderness followed by smoking with apple or fruitwood to add a subtle sweetness. On the West Coast, chicken and turkey are prepared with more diverse and innovative flavors often featuring Asian spices and ingredients like coconut milk, pineapple, and soy or pepper sauces. Each regional variation brings unique flavors and techniques, showcasing the versatility of chicken or turkey across different American culinary traditions.

Because of Tempranillo’s relatively mild flavor profile, it is often blended with other grapes to enhance flavor, color, and tannins: including Grenache, called Garnacha in Spain, Carignan, known as Mazuelo in Rioja, and Graciano. These varieties have been planted alongside Tempranillo in other regions where climate conditions are favorable. Grenache and Carignan are especially popular in southern France and Graciano is now gaining in popularity in Texas, Arizona, and South America. And it should come as NO surprise that winemakers are developing blends of Tempranillo with more traditional grape varieties like Merlot, Cabernet Sauvignon, and Syrah.

Tempranillo typically offers red fruit characteristics (think cherry) and an earthy minerality often associated with classic European wines (think dusty, almost chalky at the finish). When grown well and ripened sufficiently, typical notes of dried cherry, strawberry, tomato, sandy earth (think Texas road dust), leather, and tobacco are often found in Tempranillo bottlings. With these characteristics in mind, we chose to pair grilled boneless chicken wings tossed in Korean BBQ sauce with a Tempranillo from Texas and one from the famous region of Ribero del Duero in north-central Spain.

Brennan Vineyards Tempranillo 2021 Texas

Machine harvested fruit was destemmed, crushed, and fermented in SS tank at 65-85oF with 25 days skin contact. The fruit was sourced from Newburg Vineyard, Comanche County, and Lahey Vineyards, Terry County, Texas High Plains, thus the Texas appellation. Pump-overs during fermentation were done to improve extraction of color, flavor, and tannins from the grapes. After fermentation, the wine was racked to neutral French and American oak barrels and aged 24 months. Aromas of ripe cherry fruit with strong hints of toasty oak lead into flavors of black cherry, blackberry, black currant, and plum boosted by notes of pipe tobacco, seasoned leather, vine ripe tomato, and dark potting soil. The tannins were mellowed by the aging process to be moderately soft and dusty leading to a smooth, lush finish. Pair with bacon-spinach artichoke dip, grilled or smoked bacon-wrapped pork tenderloin, chicken fajitas with avocado cream sauce, BBQ turkey or chicken, and pretty much anything with chocolate or cherries for dessert.

Melior de Matarromera Tempranillo 2022 Ribera del Duero DOC Spain

This 100% Tempranillo is sourced from selected vineyards. The grapes were hand harvested, destemmed, sorted, crushed, and fermented in SS tanks. After a short 4-6 month aging period in new oak barrels the wine was bottled at 14.5% ABV and aged an additional 12 months in bottle before release. This wine displays a bright cardinal-red color with purple hues and aromas of fresh-picked cherry and strawberry fruit. The palate offers ripe berry flavors with hints of baking spices, sweet tobacco, cocoa powder, and coffee. There is richness on the finish at 14.5% ABV accompanied by youthful, medium-firm tannins.

Ribero del Duero is located in north central Spain southeast of the Rioja region and shares a reputation for terrific Tempranillo wines. Running through the region is the important Duero River flowing westward into Portugal (where it becomes the Douro River, the area famous for Port wine production). Vineyard areas are mostly on flat elevated plateaus that range from 2,500-3,000 ft in elevation with silty, sandy soils over a limestone base (sounds a lot like the Texas High Plains, huh?).

In the early 1900s, Samuel Greenberg, a Jewish community leader in Tyler, started smoking turkey and chicken to fill a need for kosher barbecue. Typically, it is the turkey breast that is cooked while for chicken the whole bird is usually smoked and served as an option in Texas BBQ restaurants. Brining the bird in a seasoned saltwater solution will enhance the flavor and help keep the meat from drying out while cooking. Dry spice rubs are often applied to poultry several hours before cooking and rubbing the seasoning under the skin ensures deeper flavor penetration.

Grilling and smoking offer distinct approaches to BBQ chicken and turkey. Grilling uses high temperatures, usually between 350°F and 400°F. This direct heat method, often best for legs and thighs, produces crispy skin while keeping the meat juicy inside. Smoking uses low, consistent temperatures (225°F to 250°F) over several hours, infusing the meat with a rich, smoky flavor. Hardwood varieties like hickory, apple, cherry, oak, and mesquite add unique flavors. Smoking requires more time and patience but results in tender, flavorful meat.

When one thinks of BBQ in Texas, beef most often comes to mind, particularly brisket. Long ago it was common to pit cook whole, half, or quarter cuts of beef for community or ranch celebrations, and people ate the cut of smoked meat they were served. In the late 1950s the meat packing industry began to separate cuts of beef and ship them in boxes to customers. Black’s BBQ in Lockhart, City Market in Luling, and Smitty’s Market in Lockhart have all played a role in developing brisket as a key part of Texas BBQ. As a result of Institutional Meat Purchase Specifications (IMPS) established in the 1950s, almost any grocery or restaurant can order IMPS item #120, a box of beef brisket. Steve Olson, a cattle rancher in upstate NY, played an important role in updating the IMPS specifications to include only boneless brisket since earlier specifications included the top-edge bone that punctured newly developed cryo-vac packaging. So, specs for brisket changed and the boneless cut we know today became standard.

Early mentions of smoked beef brisket in Texas came from newspaper advertisements for Jewish grocery markets in El Paso and Corpus Christi. Because of Kosher food requirements, it makes sense that Jewish immigrants would focus on brisket from the forequarter as a revered part of their cuisine. It is likely these early purveyors served smoked brisket on a plate rather than on butcher paper like we see today in many of the famous Central Texas BBQ meccas that only began listing smoked brisket on their menus some 40 years later.

Story adapted from a Texas Monthly article by Daniel Vaughn, 24-Jan-2014

McPherson Cellars Tempranillo Moore Family Vineyards Tokio Block 2021 Texas High Plains AVA

Kim McPherson and Spenser Igo produced this 100% Tempranillo with grapes sourced from the Tokio block of Tempranillo, part of the 52 acres of grapes grown by Richard and Dianne Moore, in vineyards at nearly 4,000 ft elevation located near the village of Tokio west of Brownfield in Terry County. The grapes went through a 3-day cold soak before a temperature-controlled 11-day fermentation in SS tank. After an overall 40-day maceration, the wine was racked into French oak barrels (23% new); and aged 14 months. Clinton “Doc” McPherson, Kim McPherson’s father, helped pioneer the Texas Wine Industry and made early plantings of Tempranillo on the Texas High Plains. This smooth, easy-drinking, well-balanced wine has aromas and flavors of ripe red cherry, notes of buttered croissant and vanilla from oak aging, and a supple finish with soft dusty tannins.

Ondarre Reserva Tempranillo 2019 Rioja DOCa Spain

This traditionally made Rioja is sourced from vineyards situated on south-facing slopes at an altitude of 1,800 ft above sea level. The soils are mostly clay-based with high iron and chalk content and the vines average 25 years old. Clay helps retain moisture which nourishes the vines during the warm and sunny Spanish summers. The wine offers black cherry and wild strawberry aromas and flavors along with leather, vanilla, baking spices, black olives, and bittersweet chocolate. This is all enveloped in a smooth texture with well-integrated tannins and a lingering, slightly dusty finish. The fruit was hand-harvested, fermented in SS tanks, and bottled at 14% ABV. As required for a Reserva designation, the wine was aged 16 months in French and American oak barrels (1/3 new) and an additional 24 months in bottle before release. During barrel aging the wine was racked four times to gently remove sediment and enhance flavor compounds development by introducing oxygen. This produced a softer wine with rich varietal fruit character.

The Rioja region is perhaps the most famous in Spain and has been recognized with the highest category in Spanish wine classification, DOCa (or Denominación di Origen Calificada). Rioja vineyard areas range in elevation from near 2,000 ft down to 1,000 ft along the valleys of the Ebro River system as it meanders eastward eventually flowing into the Mediterranean Sea in Catalonia. The elevation, soil-types, and climate match well with the Texas High Plains, the source of most of the Tempranillo grown in Texas.

Tempranillo grows well in many Iberian wine regions that look a lot like places in Texas, especially the High Plains. Tempranillo is thriving in other parts of the wine world that have similar climates: northern Arizona, Yakima Valley in Washington, Umpqua Valley in southern Oregon, McLaren Vale and Northeast Victoria districts in Australia, and elevated regions in Argentina, Chile, and Mexico.

Tempranillo was introduced in Oregon’s southern Umpqua Valley AVA nearly 30 25 years ago by Earl and Hilda Jones as they established Abacela Vineyards and Winery in 1995. The warm climate with sandy soils and optimal diurnal temperature ranges are near ideal for growing Tempranillo.

Sausage has always been an important part of the Texas BBQ scene and we wanted to highlight that today. Bratwurst-style sausages were brought to the Lone Star State by German, Czech, and Polish immigrants and are celebrated at numerous Wurstfest events each year. The "brat" part of the name comes from an Old High German word meaning "meat without waste," while the "wurst" part means "sausage." Centuries ago, bratwursts were a means of survival for many German and middle European peoples. During harsh winter months, not even the smallest scraps of meat could be wasted, so they were gathered, chopped, blended, encased, and preserved into bratwurst sausages. The same process continues today and has become a delicacy consumed throughout Germany and around the world.

Today, most commercial bratwursts are produced using cuts from good quality poultry, pork, and beef. One business that keeps this tradition alive is Opa’s Smoked Meats in Fredericksburg, the source of bratwursts for this event. In 1947, one hundred years after the founding of Fredericksburg, Opa’s began as a local butcher shop, meat locker, and smokehouse. Today, the family continues Opa’s brand of smoked meats and sausages using authentic German recipes and Old World herbs and spices, preserving a part of this area’s German heritage.

On south Washington Street Opa’s Meat Shop and Deli Market provides an attractive and pleasant place to view, sample, and purchase Opa’s products, including meats, cheeses, freshly prepared sandwiches, condiments, beverages, and many other specialty products. Although Opa’s is old-fashioned when it comes to product quality and customer service, the kitchens and deli market are top-of-the-line modern. Opa’s continues to grow and improve while maintaining their commitment to quality, flavor, and customer satisfaction here in Fredericksburg for over 65 years.

Lost Oak Winery Tempranillo 2023 Texas High Plains AVA

Winemakers Jim Evans and Angela Chapman highlight the Texas High Plains terroir in this Tempranillo sourced 79% from Triple D Vineyards near Tokio and 21% from Bingham Family Vineyards near Meadow, both in Terry County, TX. The fruit was machine harvested; fermented in SS tanks; underwent malolactic transformation; aged 9 months in mostly American oak barrels (8% new); and was bottled @ 14% ABV, 0% RS (dry). The wine is a vibrant red hue with aromas of red cherry, red currant, dark cocoa, toasted coconut, and hints of white peppercorn. The flavors are lively with more cherry, purple plum, mulberry, and baking spices. Gentle, ripe tannins with a hint of Texas dust and notes of baked cherry pie, soft leather, and oaky grill smoke carry to the finish.

Abacela Winery Tempranillo Fiesta 2021 Umpqua Valley AVA Oregon

The fruit for this 100% Tempranillo was machine harvested from the estate’s Fault Line Vineyard, sorted, crushed, and fermented in SS tanks. The wine aged 18 months in a mix of oak barrels (57% French, 43% American) of which 4% new, 9% 2 yr, 14% 4 year, and 73% older, neutral barrels. 2,800 cases were bottled at 13.8% ABV. The wine offers a deep garnet color with a pale rim and aromas of black cherry, cassis, cocoa, and violet petals.

The texture of the wine is sleek and silky with flavors of black currant, cherry, plums, roasted coffee beans, and notes of mocha, soft baking spices, and suede leather. The finish is lush with medium rich, velvety tannins and hints of black tea and fresh tobacco. Pairings for this wine would include coffee/cocoa powder/pepper-rubbed beef steaks, game birds and venison, pork tenderloins, and grilled Texas sausages.

Umpqua Valley in southern Oregon lies east of the Pacific coastal range along the Umpqua River. Vineyard elevations range from 130 ft near the river to 1,000 ft on river terraces and bench lands featuring alluvial soils of sand and gravel mixed with clay and/or silty loam. These Abacela wines are typically awarded 90+ ratings.

Although Tempranillo is planted in many locations across the Lone Star State, it seems to do best planted in sandy loam soils over a limestone base on the Texas High Plains, where high elevation promotes more productive photosynthesis and supports significant diurnal temperature variations that grapevines favor. The cooling effect of dropping from daytime highs of 90-100oF down to nighttime lows of 50-60oF allows vines to take a break from their process of photosynthesis and “rest” during cooler nighttime temperatures. This helps vines integrate natural sugars and flavor components in the grapes. Such a resting period is key to the concept of “hangtime” which allows for greater physiological ripeness, preservation of more natural grape acidity, and enhancement of various flavor components.

The name Tempranillo derives from the word “temprano”, meaning “early”. This early nature of the variety can cause some issues here in Texas. Tempranillo buds early often making vines susceptible to frost damage from springtime cold temperature events. There are many different clones of Tempranillo, and Texas grape growers continue to experiment looking for clones that work best in particular vineyard locations and growing conditions, especially ones that bud and bloom later to help prevent spring frost damage.

Tempranillo also ripens early, often ready to harvest before most other red varieties and alongside later maturing white varieties. When winemakers are focused on white wine harvests and white wine production, seeing bins of red Tempranillo grapes arrive on the crush pad can cause some measure of frustration as shifts in techniques and equipment are needed to make red wines. However, Tempranillo produces delicious wines in Texas and winemakers most often shrug off the inconveniences involved.

In closing, I encourage you to Support Texas Grape Growers and Winemakers by seeking out your favorite Tempranillos and enjoy a Taste of Texas with BBQ and grilled meats, rich cheeses, TexMex cuisine, and even sweets that contain cherry and/or chocolate ingredients.

And as Always, Drink Well My Friends.

Learn more from these references:

(1) Spanish-Origin Grape Varieties in Texas Climates, by Carl Hudson, Ph.D., CSW, posted on Texas Wine Lover Website, 19-Feb-2021 (https://txwinelover.com/2021/02/spanish-origin-grape-varieties-in-texas-climates/)

(2) Tempranillo, Wine Folly, by Madeline Puckette, James Beard Award-winning author and Wine Communicator of the Year, co-founder of Wine Folly, https://winefolly.com/grapes/tempranillo/

(3) Tempranillo, also known as Ull de Llebre, Cencibel, Tinto Fino, Tinta de Toro, and Tinta del Pais in Spain, and Aragonez or Tinta Roriz in Portugal, https://en.wikipedia.org/wiki/tempranillo# . .

(4) Tempranillo, A Guide to Basics, by Brian Freedman, 18-Nov-2022, https://www.foodandwine.com/tempranillo-wine-guide-6829997. This informative article mentions most favorably three Texas High Plains Tempranillo bottlings: Ron Yates Friesen Vineyards 2017, Pedernales Cellars 2019, and Bending Branch Newsom Vineyards 2017.

(5) Tempranillo Grape Variety, Neighbors, and Blending Partners, by Carl Hudson, Ph.D., CSW,

Texas Hill Country Wineries: Tips to Plan the Perfect Wine Tasting Trip

Mon, 05 May 2025 00:00:00 GMT

Planning a trip to Texas Hill Country wineries? Whether it's your first time exploring this world-famous wine region or you're a seasoned visitor, these expert tips will help you enjoy the best wine tasting experiences in the Texas Hill Country. Click here to book a tasting at Texas Wine Collective.

1. Research Texas Wineries Online Before You Go

Each winery offers something unique. Are you searching for:

Texas-grown wines?
A variety of winemakers under one roof?
Sweet wine options?
Wineries with food and wine pairing experiences?

Visit winery websites to plan your perfect itinerary and make sure you’re hitting the spots that fit your tastes.

2. Make a Reservation for the Best Experience

Texas Hill Country wineries are popular, especially on weekends. To guarantee personalized service and avoid long waits, book a tasting reservation in advance.

3. Master the 5 S’s of Wine Tasting

Want to taste wine like a pro? Follow these classic steps during your visit:

See: Observe the wine’s color, clarity, and legs.
Swirl: Aerate the wine to release its aromas.
Smell: Take in the bouquet — it’s a huge part of the experience.
Sip: Taste and explore the wine’s flavors.
Savor: Enjoy the lingering finish with each sip.

4. Ask Questions and Connect with the Winery Team

Winemakers and tasting room hosts love to share their knowledge. Ask about:

The vineyard and grape origins
Aging processes and barrel types
Recommended food pairings

The more you ask, the more you’ll appreciate each wine’s story.

5. Upgrade Your Experience with Special Wine Tastings

Many Texas wineries offer enhanced tasting experiences, including:

Wine and food pairings
Vineyard and winery tours
Barrel tastings
Blind tastings for a fun challenge

These curated offerings let you dive deeper into the local wine culture and create unforgettable memories.

Plan Your Texas Hill Country Winery Adventure Today at Texas Wine Collective!
With beautiful vineyards, passionate winemakers, and a welcoming atmosphere, Texas Hill Country is a must-visit destination for wine lovers. Follow these tips to make the most of your next wine tasting trip.

Ready to sip your way through Texas? Start planning now and discover why Texas wines are earning national acclaim.

Making the MOST of Spring in the Texas Wine Country: Flowers, Wine, and MORE!

Thu, 17 Apr 2025 00:00:00 GMT

Making the MOST of Spring in the Texas Wine Country: Flowers, Wine, and MORE!

Spring is the BEST time to explore the beauty and hospitality of the Texas Hill Country. Warm days, cool nights, and endless unique experiences are calling!

Chasing Texas’ most bountiful wildflower displays? Take a ride along Willow City Loop OR stop by Wildseed Farms to grab some seeds and start your own wildflowers!
Craving local flavor? The Fredericksburg Farmers Market (Thursdays April 3 through August 14, 4:00pm-7:00pm) features live music, local foods, and some of the Hill Country’s best wines. Explore the vendors while you enjoy a piece of locally made, wood-fired pizza from JoJu Bakery or a street taco from Nury’s…both local favorites!
Seeking an elevated wine experience? Don’t miss Texas Wine Collective’s Annual Winemaker Dinner on April 12 at 7:00pm, featuring delicious cuisine, fine wines, and winemakers and ambassadors from Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.
Celebrating Easter in the Hill Country? Hop on over to Luckenbach’s Big Easter Egg Hunt on April 20 at noon. This free event is for kids of all ages!

Spring is calling! Come spend it in the Texas Hill Country!

Wine Club Release – Apr-2025

Thu, 03 Apr 2025 00:00:00 GMT

Wine Club Release – Apr-2025

The subject today is the TWC April Wine Club Release with pickup events scheduled on Sundays, April 6th and April 13th. There will be two sessions each Sunday, 11:00-1:30 or 2:30-5:00, with opportunities to taste all the wines in this allocation, enjoy selected food bites paired with the wines, enjoy live music to enhance the experience.

Check the website – www.texaswinecollective.com to make reservations (required to participate in the food and wine pairings). Four adults per wine club membership are allowed to join the fun.

Texas Wine Collective Wine Club Release – Apr-2025

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Each TWC Winery partner presents a white wine in this allocation.

Brennan Vineyards Muscat of Alexandria 2024 Texas W

Grape(s): 90% Muscat of Alexandria, 2.5% Viognier, and 2.5% Semillon from Newburg Vineyard, 10 miles south of the winery in Comanche, plus 5% Muscat Blanc from Reddy Vineyard, Brownfield, TX, Terry County.
Mechanically harvested fruit: Muscat of Alexandria 18oBrix, Viognier 22oBrix, Semillon 21oBrix, and Muscat Blanc 26oBrix. Fruit was directly pressed and fermented cool in SS tank at 55oF for about 12 days each. The various cuvées aged in SS tank for about 6 months (only Viognier went through malolactic transformation). The cuvées were blended and bottled @ 11.0% ABV, 0% RS (dry)

This wine is white gold in color with a slightly green rim. The aromas are gardenia and orange blossoms, sweet green melon, and freshly cut hay. The flavors are key lime curd, cantaloupe, golden apple, and honeyed cucumbers. The finish is clean with a lean palate feel and slight crispness. Pair with cheese fondue, cornmeal crusted fried summer squash or okra served with garden herb ranch, grilled tilapia, pesto-based pasta dishes, and spring fruit salad with poppy seed dressing.

Lost Oak Winery Trebbiano 2023 TX High Plains W/M

Grape(s): Trebbiano 100% sourced from Diamante Doble Vyd, Tokio, TX, Terry County.
Machine harvested fruit was directly pressed and the juice fermented cool (56oF) in SS tank for 28 days; aged 5 months in SS tank; bottled @ 13.7% ABV, 0% RS (dry).
This dry white wine has a delightful sunny hue and starts off with aromas of light tropical blossoms. Melon, and pineapple on the nose. The palate is rich with pomelo, honeydew melon, and sun-ripened citrus fruit flavors. The finish is bright and lingering. Trebbiano is an Italian white wine grape that in other parts of Europe, especially France, is known as Ugni Blanc where it is typically used to distill into grape spirits for Cognac and Armagnac (Brandy) production. Although it makes for a balanced and refreshing single varietal wine, its characteristic crispness also makes it an outstanding blender for other varieties that could use a lift in acidity and brighter fruit. In Texas, Trebbiano is gaining in popularity because it produces higher yields with good acidity and is relatively drought and freeze tolerant. Pair with aged white NY cheddar, parmesan crisps with prosciutto, soy ginger pasta bowl, mustard potato salad with bacon, and apricot marzipan honey thyme tart.

McPherson Cellars Chenin Blanc 2023 TX High Plains W

Grape(s): Chenin Blanc 100% sourced from Russell Lepard Vineyards, Brownfield, TX, Terry County.
Fruit was mechanically harvested at 23.5oBrix, directly pressed, and fermented approx. 28 days at 57oF in SS tank. The wine was aged 6 months in SS tank and bottled @ 12.9% ABV, about 0.2% RS (essentially DRY).
Chenin Blanc is one of the world’s most widely planted grape varieties and is a staff favorite at TWC. Chenin Blanc wines are famous from the Loire Valley in France – dry, semi-sweet, dessert sweet, and sparkling. From marine-influenced regions in South Africa, Chenin Blanc is also known as Steen. And Chenin Blanc has developed a stellar reputation on the High Plains of Texas with over 45 years of growing history. This wine leads with fruit aromas and flavors of yellow pear, sun-kissed lemon, and honey glazed pineapple with notes of crystalline honeycomb and candied ginger. Kim McPherson and Spenser Igo have created a delicious wine that is rich and concentrated with a bright dry palate lift at the finish. Serve with simply prepared seafood, avocado stuffed with chicken salad, white pizza pie with prosciutto and figs, baked poultry or pork, and lemon cream pie for dessert.

Each TWC Winery partner also offers a red wine in this allocation.

Lost Oak Winery Cabernet Franc 2023 TX High Plains R/M

Grape(s): Cabernet Franc 85%, Reddy Vyds, Brownfield, TX; Cabernet Sauvignon 5%, Bingham Family Vyds, Meadow, TX; Cabernet Sauvignon 5%, Triple D Vyds, Tokio, TX; Cabernet Sauvignon 5%, Lahey Vyds, Brownfield, Meadow, TX; all Terry County
Machine harvested fruit; destemmed and crushed; cuvées fermented an avg. 10 days in SS tank at 60-85oF; wine pressed from the skins and aged 9 months in used American and French oak barrels; cuvées blended and bottled @12.9% ABV, 0% RS (dry)
Cabernet Franc is a major black grape variety planted worldwide. It is principally grown for blending with Cabernet Sauvignon and Merlot in Bordeaux style wines, but can also be vinified alone, as in the Loire Valley's Chinon region, some East Coast wineries (NJ, NY, VA), in Washington’s Columbia Valley, and here in Texas, as well. Cabernet Franc could be considered the “vineyard-hopping daddy grape” of Bordeaux as DNA typing has confirmed it as a parent of 4 other varieties, Merlot, Malbec, Carménère, and the world’s most widely planted grape, Cabernet Sauvignon (cross with white grape, Sauvignon Blanc). Cabernet Franc is lighter than Cabernet Sauvignon, contributing finesse and lower tannins in blends. This wine delivers aromas of baking spices, raspberry, blueberry, and a hint of wet slate. Fruit flavors on the palate include black currant, rhubarb, cranberry, and strawberry with hints of mahogany and tea leaves on a med-tannin finish. Pair with sweet and sour pork, albondigas meatballs, calamari with aioli sauce, salmon sushi, grilled pork tenderloin with scalloped potatoes, and black forest cake with Chantilly cream.

Brennan Vineyards 27 Counts 2023 TX High Plains R/M

Grape(s): Tempranillo 31.5% from Rowden Vineyards (Brownfield, TX), Tannat 18.5% from Reddy Vineyards (Brownfield, TX), and Sangiovese 50% from Lahey Vineyards (Brownfield, TX, Terry County)
Mechanically harvested fruit: Tempranillo 26oBrix, Tannat 21oBrix, and Sangiovese 22oBrix; fruit was destemmed, crushed, fermented in bins (Temp and Tannat) or SS tank (Sangio) for 8-11 days with daily punch downs / pump overs. The wines were pressed to used American oak barrels for malolactic transformation and aged an average 13 months. Cuvées were blended and bottled @ 13.2% ABV, 0% RS (DRY)
This wine is a part of the Brennan Vineyards ‘The Grape Frontier Collection’. 27 Counts refers to the number of murder indictments saddled on infamous Texas gunslinger J.W. Hardin, who spent some time in Comanche,TX, where he reportedly killed a deputy sheriff. This blend is youthful and elegant with a bright ruby berry hue. Aromatics of spices, fresh cherry, raspberry, and plum with a hint of slate and soft green herbs. On the palate, some notes of rhubarb mingle with cherry, cranberry, and strawberry flavors. The bright fruit morphs into tea leaves, ripe tomato, and soft woody (mahogany) notes with moderate tannins on the finish. Pair with sweet and sour pork, roasted albondigas meatballs, grilled pork tenderloin with scalloped potatoes, bacon-wrapped dried figs or dates, and black forest cake with Chantilly cream.

McPherson Cellars Montepulciano Block Series 2022 TX High Plains R

Grape(s): Montepulciano 100%, sourced from the Home Block of Steve and Cindy Newsom Vineyards, Levelland, TX, in Hockley County northwest of Lubbock.
Fruit was mechanically harvested at 24.3oBrix , crushed, fermented 9 days in SS tank at 60-85oF with overall 18-day skin contact. After pressing, the wine was aged 14 months in French oak barrels (20% new) and bottled @ 13.6% ABV, 0.3% RS (dry)
This is another in McPherson Cellars’ Block Series of wines harvested from a specific parcel of vines with superior quality fruit. 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 as a blender. 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 bright red sour cherries and rhubard with hints of wet asphalt and freshly cracked black pepper. Oak aging brings soft, vanilla cream notes and the finish shows gentle dusty tannins. This pairs with herbed cheese and bacon stuffed mushrooms, caprese skewers (cherry tomatoes, mozzarella, basil leaves, and balsamic drizzle), sausage white pie pizza, spaghetti Bolognese, and grilled chicken or pork.

The Sweet wines in this release are all fun offerings as aperitifs or pairing with spicy cuisine.

Brennan Vineyards Comanche Rose 2023 TX High Plains S

Grape(s): Muscat Blanc 97%, Mourvèdre 3%, sourced from Reddy Vyds, Brownfield, TX, Terry County.
Machine harvested Muscat fruit at an average 22oBrix was directly pressed and fermented cold for about 25 days in SS tanks. The cuvée was aged in SS tank for about 6 months before blending with Mourvèdre, sweetening, stabilizing, and bottling @ 13% ABV, approx. 3% RS (semi-sweet).
The wine is pale dusty rose in color with aromas and flavors of mandarin oranges, orange blossoms, honeydew melon, and ripe peaches. The mouthfeel is light and refreshing with subtle sweetness on the palate. This well-balanced wine with soft acids on the finish pairs well with BBQ chicken or pork, grilled or baked oysters, creamy soft cheeses, and moderately spicy fare like curry, Thai, or Mexican.

La Diosa Sangria Blanca N.V. High Plains (by McPherson Cellars) S

Grape(s): This blend of several grape varieties all sourced from Texas High Plains vineyards is a BLANCA version to complement the normal La Diosa Red Sangria.
Machine harvested fruit was fermented cold and aged 6-8 months in SS tank (no malolactic transformation); blended, sweetened, stabilized, and bottled @ 13.0% ABV, 3.5% RS (moderately sweet)

The McPherson tech sheet suggests that if Forrest Gump was a wine drinker, he would probably enjoy this wine, saying that “warm spring / summer days and sangria go together like peas and carrots.’ This sassy sweet wine will make you think about warm spring and summer days with each sip, and yet it drinks well in any weather. Perfumed aromatics rise from the glass and balanced acids refresh the palate. Enjoy it right out of the bottle or add some chunks of fruit (apple, pineapple, grapes, kiwi, etc.) for an enhanced Sangria experience. Lots of tropical fruit aromas and flavors along with apple, pear and melon. Serve chilled for a refreshing aperitif or pair with mandarin orange and candied pecan green salad, spinach artichoke dip, red beans and rice with andouille sausage, Fischer & Wieser Raspberry Chipotle Sauce over cream cheese, and lemon strawberry pie.

Texas Wine Collective Sweet Muscat 2022 TX High Plains S

Grape(s): Muscat Blanc 100% sourced from Lahey Vineyards, Brownfield, TX, Terry County.
Mechanically harvested fruit at 22.2oBrix was directly pressed and the juice fermented cool at 56oF for 25 days; aged in SS tank; sweetened, stabilized and bottled @ 12.7% ABV, 4.2% RS (moderately sweet).
This delightful sweet wine was developed by Kim McPherson and Spenser Igo under the TWC label. Most Muscat Blanc wines are produced in sweeter versions, like this one, which makes for an interesting comparison with the Brennan Vineyards Dry Muscat of Alexandria. Pair this with baked apples stuffed with pecans, raisins, and cream cheese, chicken or pork tamales, honey glazed ham, buffalo wings, BBQ ribs with grilled sweet potatoes, and churros with dulce de leche caramel sauce.

Texas Wine Collective: The Best Family & Dog-Friendly Winery in the Texas Hill Country

Fri, 07 Mar 2025 00:00:00 GMT

Texas Wine Collective: The Best Family & Dog-Friendly Winery in the Texas Hill Country

At Texas Wine Collective, just minutes from downtown Fredericksburg, we believe the best way to enjoy Texas wine is with family, friends, and even your four-legged companions.

Looking for a Hill Country winery where everyone—kids, dogs, and wine lovers alike—can feel welcome? We’ve got you covered!

Here’s what you can expect:

Wine tastings & flights featuring award-winning Texas wines
Plenty of outdoor seating with shade and room to roam
Non-wine treats for kids and refreshing water bowls for dogs
Live music on Saturdays starting at 1:00 PM
Delicious bites from our Cork & Fork food truck (available Friday-Sunday)

So, bring the whole crew—leashed pups included! Whether you’re here for a relaxing picnic or a wine tasting in Fredericksburg, we can’t wait to raise a glass with you.

Plan Your Visit

Visit Us: Texas Wine Collective

Winery Hours:

Friday - Saturday: 10:00 AM - 5:30 PM (Live music Saturdays at 1:00 PM)
Sunday - Thursday: 11:00 AM - 5:00 PM

Cork & Fork Food Truck Hours:

Friday - Sunday: 11:00 AM - 5:00 PM

Book a Tasting: Reserve Here Want to do a tasting with your pup: Book Here

Follow Us for Updates

Stay connected for upcoming events, special wine releases, and family-friendly fun.

Taste of Texas – Mac and Cheese for the WIN(e)

Fri, 14 Feb 2025 00:00:00 GMT

Taste of Texas – Mac and Cheese for the WIN(e)

This Taste of Texas event celebrates my favorite comfort food, Macaroni and Cheese, on Sunday, 23-February-2025, one session at 1:00 pm, and will feature three (3) variations of mac and cheese accompanied by six (6) delicious wines from the TWC winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars. It will be fun to compare and contrast the rich, creamy flavors in the bowls to the bright flavors in the bottles. For cooler winter weather, but really any weather, mac and cheese is a good mealtime choice, either as a hopped-up entrée or a delicious side. Mac and cheese is now found on menus of almost every type of food establishment – food trucks, snack stands, and restaurants that focus on family fare as well as high end cuisine.

Baked Mac and Cheese with White Cheddar and Toasted Breadcrumb Topping

Lost Oak Winery Reserve Roussanne 2023 TX High Plains

McPherson Cellars Les Copain Rosé 2023 TX High Plains

Truffle Mac and Cheese with Parmesan and Gruyère (Earthy, Umami, Luxurious)

McPherson Cellars Counoise 2023 TX High Plains

Lost Oak Winery Sangiovese 2022 TX High Plains

Bacon Mac and Cheese with Gouda and Monterey Jack (Smoky, Savory, Salty)

Brennan Vineyards Cabernet Sauvignon 2021 TX High Plains

Brennan Vineyards Cabernet Sauvignon 2023 TX High Plains

The history of macaroni and cheese is fascinating, and recipes were found in cookbooks from the libraries of founding fathers: Benjamin Franklin, George Washington, and Thomas Jefferson. However, questions remain, questions about who invented mac and cheese, and how did a combination of cheese and pasta—two European cultural exports—become one of America’s most beloved comfort foods?

The earliest known mention of pasta and cheese joined together dates as far back as 160 B.C. when a Roman Senator wrote a treatise on running a vast country estate. He included recipes for ritual gatherings and holidays that brought together what could be construed as cheese and pasta. One dish was described as layers of cheese packed between stacked sheets of whole grain dough.

Our modern versions trace back to 14th century cheese and pasta casseroles in Italy and medieval England. Although traditional macaroni and cheese is a casserole baked in the oven; it may also be prepared on a stovetop as pasta cooked in a cheesy sauce.

Cacio e Pepe (cheese and pepper on pasta) was served for this event in 2024, and the dish harkens back to a classic Roman recipe. Martino da Como, a renowned Italian chef, published a cookbook in 1465 with a cheese, butter, and pasta recipe generously spiced with pepper called “Roman macaroni.” Owing to its popularity, most chefs of any standing created their own version of it. At that time, macaroni was a generic word for pasta, not a specific shape, so in this case the “macaroni” was cut noodles. The standard preparation involved pasta, butter, and copious quantities of cheese, usually Parmesan, sometimes with the addition of sugar and cinnamon which were used then as ubiquitously as we use salt and pepper today.

Lost Oak Winery Reserve Roussanne 2023 TX High Plains

This is 100% Roussanne was sourced from Diamante Doble Vineyard near Tokio in Terry Country, TX. Mechanically harvested fruit was directly pressed and fermented over 25 days at cool temperature in SS tank. The wine was aged 6 months with lees stirring in used American and French oak barrels before bottling @ 14.5% ABV, 0% RS (dry). Although Viognier has gained traction as the ‘white wine grape of Texas,’ TWC partners McPherson Cellars, Brennan Vineyards, and Lost Oak Winery have presented a good case that Roussanne may be a better choice. This Rhône Valley grape grows well in many parts of Texas and offers fuller-bodied characteristics similar to Chardonnay, especially when treated in oak barrels. Winemakers Jim Evans and Angela Chapman have created this Reserve bottling with a juicy mid-palate and flavors of muddled lemon with a slight oaky char, nectarine, golden apple, white flowers, baking spices, and a hint of saltiness. This wine offers a great alternative to Chardonnay as a full-bodied partner to pair with richer foods or just to enjoy drinking because one loves the richness and creamy oak flavoring from barrel aging. It pairs well with grilled seafood, shrimp or plain fettuccine Alfredo, poultry or pork with cream gravy, roasted potato soup with cornbread, baked white cheddar mac and cheese, and peaches sautéed in butter over vanilla ice cream for dessert.

McPherson Cellars Les Copain Rosé 2023 TX High Plains

This lovely rosé is a blend of Rhône-based varieties from Texas High Plains vineyards. Les Copains in French means friends or partners. Kim McPherson and Spenser Igo have created a stellar blend by partnering these grape varieties that have become well-established on the Texas High Plains and are a key part of the McPherson portfolio. Mechanically harvested fruit was pressed; fermented cold at 52oF; aged in SS tank (no malolactic transformation); bottled @ 13.5% ABV, 0.2% RS (dry). Les Copain Rosé calls to mind those wines from southern French regions - Rhône Valley and Provençe on the Mediterranean shore - that have made dry rosé iconic. This dry rosé offers opulent fruit and aromatics: think strawberry, Meyer lemon, wildflowers, and watermelon with a finish that is both creamy and tingles with good acidity for food pairing and porch drinking alike! Enjoy this with prosciutto wrapped honeydew melon slices, simply prepared seafood dishes, mild cheeses, BBQ’d chicken, turkey, or pork, and baked white cheddar mac and cheese.

During the dark ages, the written record of pasta-and-cheese falls off the radar. Not until the early 13th century are dishes combining pasta and cheese mentioned in the literature. This suggests that the dish had been carried straight through from antiquity and the Middle Ages, passed along verbally from cook to cook. The 14th century was a time of unprecedented cultural exchange. Aristocratic families in Western Europe intermarried and consequently did a lot of castle-hopping, which included bringing with them their kitchen staffs who shared recipes, like those for pasta and cheese dishes.

Included in a 1390 compilation of recipes used in the royal kitchen of King Richard II of England was a recipe called makerouns. The recipe, translated into modern English, called for a thin sheet of dough cut into pieces, boiled until tender, placed in a dish, topped with grated cheese and butter, and baked.

(This sounds a lot like a similar dish of that period called losyns - basically lasagna.)

Most food historians agree that the first really modern recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, The Experienced English Housekeeper. Her recipe called for a Béchamel sauce to which was added cheddar cheese making a Mornay sauce in French cooking—which was then mixed with cooked macaroni, sprinkled with Parmesan, and baked until bubbly and golden.

Béchamel sauce starts with a roux, butter or fat carefully cooked with flour,

to which milk or cream is added. This is considered one of the 5 mother sauces

in classical French cuisine. If cheese is added next, you have a Mornay sauce.

Hollandaise – clarified butter and egg yoiks

Veloluté – like Béchamel made from white stock thickened with roux (white gravy)

Espagnole – like Béchamel made from brown stock thickened with roux (brown gravy)

Tomato – tomato sauce thickened with roux

The famous British Victorian cookbook Mrs. Beeton's Book of Household Management included a recipe that called for macaroni, which should be tender with the form preserved - lest it be cooked so long as to disintegrate. This was then topped with cheese, pepper, and breadcrumbs, before receiving a final dose of melted butter for good measure and placed before a "bright fire" or broiled in an oven to brown the crumbs. Another recipe from 1784 stated that the small tubes of macaroni must be boiled, then drained before being moved to a frying pan. Heavy cream is then added to the macaroni along with a "knob of butter" rolled in flour (essentially creating a roux), and it must be cooked and stirred for five minutes before being transferred to a dish, seasoned with pepper and Parmesan, then toasted.

McPherson Cellars Counoise 2023 TX High Plains

This High Plains fruit was mechanically harvested, destemmed, crushed, and fermented in SS tanks at 60-85oF over 10 days and held on the skins for about 25 days. Following 8 months of aging in used American and French oak barrels the wine was bottled @ 13.2% ABV, 0.2% RS (dry). Counoise is a dark-skinned wine grape grown primarily in the Rhône valley region of southern France where soils are rocky and sandy, and the weather is hot, dry, and windy, so, one should certainly expect Counoise to grow well in Texas. Because of its fresh fruit character, light body and color, proclivity to low alcohol, and low tannin levels, Counoise is often used in the production of rosé wines. Counoise works well as a blending grape because it contributes plum and strawberry fruit plus black pepper, cassis, and floral notes. This version from Kim McPherson and Spenser Igo offers typical aromas of red rose petals and fresh strawberry with flavors of plum, cranberry, and strawberry plus black pepper and cassis notes on a gentle, lower tannin finish. Pair with creamy cheeses, tacos, tamales, or cheese enchiladas, and grilled chicken or pork. This should be a good match for Truffle Mac and Cheese with Parmesan and Gruyère.

Lost Oak Winery Sangiovese 2022 TX High Plains

The fruit for this blend of Sangiovese 95% and Mourvèdre 5% was mechanically harvested from High Plains vineyards, destemmed, crushed, and fermented in SS tanks at 60-85oF over 10 days and held on the skins for about 25 days. The cuvées were aged 16 months in a mix of used American and French oak barrels, blended and bottled @ 14.7% ABV, 0% RS (dry). Sangiovese is the most widely planted red variety in Italy and the key grape in the famous wines of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It tends to grow well in warm to hot climates with soils rich in limestone, making it a good variety for Texas, especially the High Plains. This Sangiovese has a pale ruby radiance and aromas of red currants, cherries, and juicy cranberries. Notes of dark cherry, cocoa bean, and hints of herbs highlight the palate with mild, dusty tannins on the finish. Pair with creamy goat cheese and black olive tapenade bruschetta, cheese or meat-filled arepas, and most every dish that includes tomatoes or tomato-based sauce. This should also be a fun match to the earthy, umami characteristics of Truffle Mac and Cheese with Parmesan and Gruyère. The wine was awarded a Double Gold at the most recent Lone Star International Wine Competition.

Thomas Jefferson, the 3rd U.S. president, has received a lot of recognition, probably not all deserved, for introducing macaroni and cheese to the U.S. Jefferson encountered mac and cheese in Paris while serving as U.S. Ambassador. James Hemings, who served as Jefferson’s chef, was born into slavery and later trained as a chef de cuisine in Paris. He was probably instrumental in bringing the recipe for macaroni and cheese to the U.S. Hemings learned how to prepare macaroni and cheese while in France and later served it often as it was not only a favorite of Jefferson’s but also considered ostentatious enough to impress guests. In 1789, Jefferson and Hemings returned to the U.S. settling in New York and then Philadelphia, where Hemings continued his role as chef. Hemings was granted his freedom in 1796 and after becoming president in 1801, Jefferson offered Hemings the role of White House chef. Unfortunately, Hemings died before he could accept the position.

Jefferson wrote detailed notes about the pasta-making extrusion process and drew a sketch of the pasta he preferred. In 1793, he commissioned then U.S. ambassador to France William Short to purchase a machine from Naples, Italy, for making macaroni and had the machine shipped to the U.S. Evidently, the machine (or maybe the wheat flour used) was not suitable, as Jefferson later imported 86 crates of macaroni and multiple wheels of parmesan cheese for his use at Monticello.
An early recipe attributed to Thomas Jefferson’s kitchen for macaroni and cheese included eggs, butter, flour and milk (a roux), mixed with more flour to make a pasta dough. This was layered in a deep dish with grated cheese (parmesan or cheddar), more butter, salt, pepper, and nutmeg seasonings, and baked as a casserole topped with breadcrumbs.
In 1802 at a state dinner, Jefferson served "a pie called macaroni" prepared by Peter Hemmings, James Hemmings’ brother. Jefferson hosted this dinner to introduce mac and cheese to many of America’s elites, influential friends, wealthy supporters, and politicians/congressmen. One guest, Reverend Manasseh Cutler of Massachusetts, apparently was not fond of the cheesy macaroni casserole and reported negatively, writing about the extravagant menu: ”Rice soup, round of beef, turkey, mutton, ham, loin of veal, cutlets of mutton or veal, fried eggs, fried beef, and a pie called macaroni which appeared to be a rich crust filled with onions, or shallots, which . . . tasted very strong, and not agreeable.” Another dinner guest, Daniel Webster, described it as "a pie of macaroni, cooked in a way which is a mystery to most Americans." Despite any criticism, Jefferson had accomplished his goal as ever since that time, macaroni and cheese has remained a popular dish in the U.S.

A "macaroni and cheese" recipe by Mary Randolph appeared in her 1824 The Virginia House-Wife cookbook which was very influential in the U.S. during the 19th century. Her recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. Eliza Acton's 1845 Modern Cookery in All Its Branches included a recipe that described macaroni boiled to tenderness while the cook dissolved ten ounces of any rich, well-flavored white cheese in ¾ pint of good cream; added a little salt, a rather full seasoning of cayenne, a saltspoonful of pounded mace (a sharp flavored spice made from the shell of nutmeg), and a couple of ounces of sweet fresh butter. The recipe goes on to indicate the macaroni may then be tossed gently in the sauce or the sauce poured over the macaroni. Breadcrumbs fried to a pale gold color, and dried perfectly, could be added before baking.

BTW – A saltspoon was an early English measure equivalent to about ¼ teaspoon.

Similar recipes for macaroni and cheese were found in the 1852 Hand-book of Useful Arts, and the 1861 Godey's Lady's Book. After the Civil War, factory production of the main ingredients greatly improved access to mac and cheese for most Americans. By the mid-1880s cookbooks as far west as Kansas and Missouri included recipes for macaroni and cheese casseroles. New industrial machines shaped pasta into uniform tubes at 10X the speed of hand-rolling. Steel roller mills ground semolina flour so fine that pasta dried without cracking. By 1880, dairy factories in Wisconsin and New York churned out 50-pound wheels of cheddar cheese for $0.15/lb, down from $0.45 in 1870. With cheaper, widely distributed ingredients and easy-to-find published recipes, the dish became affordable and accessible to a broader section of society, allowing macaroni and cheese to drift away from its upper-class roots.

One source points out that although there may not be a clear historical path back to who “invented” mac and cheese, by the 1800s it was a popular dish often described by white American women who wrote cookbooks. The domestic arts was one of the few domains in which women were permitted to flourish. Even though these women authored the cookbooks, it was most likely enslaved Black women or peasant immigrants who were in their kitchens, hands-on, either perfecting the recipes that would end up on the printed page or translating heirloom recipes into reality - in one way or another, passing on their culinary craft to the next generation of cooks.

Brennan Vineyards Cabernet Sauvignon 2021 TX High Plains

Cabernet Sauvignon, a cross between Cabernet Franc and Sauvignon Blanc, is the world’s most widely planted grape variety. Grown in almost every wine region, it tends to express its typicity of structure, aromas, and flavors wherever it is grown and in a myriad of winemaking formats. Although the variety originated in Bordeaux’s cooler, wetter climate, growers in Texas have adopted methods to produce quality varietal wines in our warmer, drier growing regions. This version is 100% Cabernet Sauvignon sourced from Texas High Plains vineyards near Tokio in Terry County. The fruit was mechanically harvested; destemmed, crushed, and fermented in SS tank at 65-85oF; aged 24 mo in used American and French oak barrels; bottled @ 15.3% ABV, 0% RS (dry). This has medium-plus concentration; aromas of black cherries, baking spices, and beet greens; full-bodied mouthfeel with flavors of black cherry, blackberry, and black currant fruit; well-balanced with layers of complexity and a rich finish with soft, elegant tannins. Pair with BBQ, skirt steak fajitas, grilled bacon-wrapped asparagus, rich bacon mac and cheese, and for dessert, pear tart with molasses and cream cheese.

Brennan Vineyards Cabernet Sauvignon 2023 Comanche County Texas

This rich, deeply colored red is again 100% Cabernet Sauvignon, this time sourced from Newburg Vineyard located 10 miles south of the winery in Comanche County. The fruit was mechanically harvested, destemmed, crushed, fermented in SS tank or totes at a temperature range of about 60-85oF. After pressing from the skins, the wine underwent malolactic transformation while aging for 18 months in used American and French oak barrels. It was bottled @ 14.8% ABV, 0% RS (dry). Similar to the sister 2021 vintage, this has medium-plus concentration; aromas of black cherries and baking spices with some herbal notes, medium-to-full-bodied mouthfeel with flavors of black cherry, blackberry, and black currant fruit; well-balanced with layers of complexity and a rich finish with hints of cedar cigar box, cinnamon and vanilla spice, and black tea leaves followed by soft, elegant tannins. This pairs well with roasted pork and rosemary potatoes, beef stir fry, bacon wrapped jalapeno poppers, Texas BBQ, and smoky, savory Bacon Mac and Cheese with Gouda and Monterey Jack.

The Canadian influence on macaroni and cheese is significant. Macaroni and cheese was brought to Canada by British immigrants coming from various parts of the British Empire. Macaroni and cheese recipes have been known in Canada since at least 1845 when Modern Practical Cookery described a puff pastry dish (suggesting upper-class refinement) prepared with a sauce of cream, egg yolks, mace, and mustard topped with grated Parmesan or Cheshire cheddar cheese.

Macaroni and cheese was popularized by Canadian cheese maker James Lewis Kraft who introduced a boxed version, the Kraft Dinner. Sasha Chapman, writing in the publication, The Walrus, considered it to be Canada's national dish, ahead of poutine – a dish of French-fried potatoes and cheese curds smothered in a gravy prepared from butter, flour, and beef or chicken stock.

Key Note: Prior to 1900, most American wheat was not of the durum variety, the high protein grain originally from Europe from which semolina flour is made. Remember that Jefferson apparently had trouble making good pasta with the machine he had ordered from Italy – his wheat source may have been the reason. With support from the U.S. Department of Agriculture, durum wheat was introduced to American farmers. It was widely planted and became successful on a commercial scale. This timing was extremely fortunate based on what happened over the next 50 years.

During the Great Depression of the 1930s, macaroni and cheese became a critical part of American culture and cuisine. Millions were starving. One entrepreneurial salesman from St Louis had the idea to combine nonperishable dried pasta with dried processed cheese. It could be mass produced and priced low. It was a huge hit, quickly establishing itself as the ‘American Housewife’s Best Friend’, feeding a family of four for just twenty cents. It literally helped save a nation from starvation. That St. Louis salesman, however, did not take full advantage of his creation, an opportunity that was enthusiastically seized by James Kraft of Canada.
Amidst the economic hardships of the Great Depression sandwiched between two World Wars, Canadian cheese maker James Lewis Kraft made a fortune selling his processed cheese to the American and Canadian governments for both civilian and military use. In 1944 alone, the U.S. Army Quartermaster Corps bought more than one hundred million pounds of Kraft’s processed cheese.
In 1937, both frozen and dry variations of Kraft Macaroni and Cheese in packaged form were introduced and became immediate successes in the U.S. and Canada. This was a most important development because when combined with high protein durum wheat flour, packaged mac and cheese provided an inexpensive and nutritious meal option for many families. During the Second World War, American and Canadian families faced strict food rationing. Cheese and meat were particularly difficult to source and were expensive. Because of rationing, Kraft Mac and Cheese gained even greater popularity as two boxes to feed a family of four could be obtained for one food rationing stamp.
50 million boxes of Kraft Dinner were sold in 1946,
making mac and cheese a ubiquitous Americana dish.

Packaged macaroni and cheese is now widely available in frozen form or as boxed dry ingredients for simplified preparation. Boston Market, Michelina's, Kraft Foods, Cracker Barrel, and Stouffer's are some of the more recognizable brands available. It has been reported that Canadians purchase nearly 25% of the 7 million boxes of Kraft Mac and Cheese Dinner sold worldwide every week.

Speaking of processed cheese, here is an interesting story. Gordon Edgar, a writer and veteran of the food distribution industry, was a judge at a macaroni and cheese competition in San Francisco. He wrote about the competitors, mostly chefs, and his opportunity to learn about this American comfort food. The judges awarded first prize to a renowned chef for a mac and cheese made with aged Vermont cheddar. The audience, however, chose another contestant’s dish as the popular choice. When accepting his award, that chef surprised everyone by announcing his main ingredient was the processed cheese product, Velveeta. As the audience sputtered in their beer, the honoree pointed out his decision was financially based - he simply bought the cheapest cheese possible – Velveeta in a box.

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, goat, and cream cheese, plus add-ins like bacon, beef, shellfish, tomatoes, shallots, and more.

Variations - Pastas other than tubular macaroni are often used: almost any short-cut extruded pasta and many decorative-cut pastas, like bowtie, will do, particularly those with folds and pockets to hold the cheese. Dishes made with different types of pasta are still referred to as "macaroni and cheese," "mac n' cheese," or "cheesy mac", or, for example "shells and cheese" when conchiglie rigati pasta is used.

While cheddar cheese is most commonly used for mac and cheese, other cheeses – usually full-flavored versions – are also popular, and two or more cheeses can be combined to enhance the flavor profile. Cheeses such as Gruyère, Gouda, Havarti, Jarlsberg, Swiss, Jalapeno Cheddar, Monterey Jack, Pepper Jack, and Mexican queso are good choices, while goat and cream cheese can added for extra richness.

One novelty version is deep-fried macaroni and cheese found at fairs and food carts.

Macaroni and cheese loaf is a deli meat preparation that contains both macaroni and processed cheese bits.

A version called chili mac features pasta and cheese added to or topped with chili.

Macaroni and cheese can be made by simply layering slices of cheese and pasta (often with butter and/or evaporated milk), similar to the preparation of lasagna, which is then then baked into a casserole. A crunchy topping made from breadcrumbs or crushed crackers, tortilla chips, or pretzels, can be added to help keep the pasta on top from drying out when baking.

In Scotland, macaroni and cheese is often found in pie-form, known as a macaroni pie.

In Switzerland, Alpine herder's macaroni, called Älplermagronen, is still popular. These dishes, also available in boxed versions, are made with macaroni, cheese, cream, roasted onions, sometimes potatoes, and often bacon or ham is added.

Italy seems to have gravitated more to pasta dishes with stewed beef and tomatoes called Italian macaroni. Even though they are often topped with cheese, like Parmesan, they differ from what we now know as typical macaroni and cheese. Another popular dish in Italy is Cacio e Pepe (which means cheese and pepper), which consists of buttered pasta covered with Parmesan and lots of black pepper. One should not overlook one of my favorite dishes, any kind of pasta covered with Alfredo sauce prepared from melted butter, usually a little cream, and lots of grated parmesan cheese stirred until melted and creamy. YUM!

To summarize, macaroni and cheese is not a culinary secret that sailed across the Atlantic Ocean on a ship in 1789 to be propagated from Jefferson’s kitchens in Philadelphia and Monticello. Rather it had germinated long before that and, over the years, had been fine-tuned and interpreted by countless cooks over long stretches of time and distance. Authenticity in a recipe is not necessarily bound to an era, an inventor, or even a country. More often, classic recipes arise when creative hands invest their expertise in a dish and position it within the folds of a family or regional tradition. Whatever the origin, from Roman Italy to medieval England, from transformation in France to the eventual introduction in the Americas, macaroni and cheese has been completely assimilated into the American foodscape as one of our most popular and cherished comfort foods. Thank you for joining me today to share my favorite food.

Information was adapted liberally from the following references.

A time-tested Macaroni and Cheese recipe can be found on the Texas Wine Collective website under the Blog/Press section: Mac & Cheese - Comfort Food Extraordinaire, by Carl Hudson, 03-Mar-2021

Macaroni and Cheese, https://en.wikipedia.org/wiki/macaroni_and_cheese

Who Invented Mac and Cheese? This American Favorite Has Ancient Roman Roots by Karima Moyer-Nocchi and Adrian Miller, 26-Sept-2022, https://www.epicurious.com/ingredients/who-invented-mac-and-cheese

A Brief History of America’s Appetite for Macaroni and Cheese, an article published in Smithsonian Magazine by Gordon Edgar, 29-May-2018, https://www.smithsonianmag.com/history/brief-history-Americas-appetite-for-macaroni-cheese-180969185/
https://britishfoodhistory.com/2019/02/03/macaroni-cheese/

Wine Club Release – Feb-2025

Tue, 04 Feb 2025 00:00:00 GMT

Wine Club Release – Feb-2025

The subject today is the February Wine Club Release with pickup events scheduled on Sundays, February 9th and February 16th . There will be two sessions each Sunday, 11:00-1:30 or 2:30-5:00, with opportunities to taste all the wines from this release, enjoy selected food bites paired with the wines, plus live music to enhance the experience.

Check the website – www.texaswinecollective.com to make reservations (required to participate in the wine and food pairings). Four adults per wine club membership are allowed to join the fun.

Texas Wine Collective Wine Club Release – Feb-2025

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Each TWC winery partner offers a white wine in this release, all lovely, easy drinking wines.

Brennan Vineyards Pinot Gris 2023 TX High Plains W/M

Grape(s): Pinot Gris 100% sourced from Reddy Vineyards located east of Brownfield, TX, in Terry County.
Mechanically harvested fruit at 21oBrix was pressed and fermented cool at 55oF for about 30 days. The wine was aged in SS tank for about 6 months without malolactic transformation before bottling at @ 12.4% ABV, 0% RS (dry).
This wine is light-to-medium bodied with a rose gold hue in the glass and fruit aromas of apricot, persimmon, and orange marmalade. Flavors include nectarine and Granny Smith apple with subtle notes of brioche toast and elderflower blossoms. The finish is clean and slightly crisp with an overall medium weight on the palate. Pair with bacon wrapped quail, cheese fondue, cornmeal crusted fried summer squash or okra served with garden herb ranch. This also pairs well with fruit salad with poppy seed dressing, garlic and burrata shrimp pasta, prosciutto-wrapped melon, and southern fried pork chops with white gravy.

McPherson Cellars Verdelho 2023 TX High Plains W

Grape(s): Verdelho 100% sourced from Texas High Plains vineyards.
Fruit was mechanically harvested at 22.5oBrix, pressed, and fermented approx. 28 days at 57oF in SS tank. The wine was aged 6 months in SS tank and bottled @ 12.5% ABV, 0.4% RS (essentially DRY).
Verdelho is a grape variety best known from sun-kissed vineyards in Portugal. It grows well in warm, sunny regions like the Texas High Plains. Kim McPherson and Spenser Igo exploit this grape grown in Texas to develop a wine with radiant straw yellow color, aromas of tropical fruit, and flavors of ripe citrus and guava. With a light-to-medium body, this wine offers floral and herbal notes that add complexity leading to a refreshing, crisp finish. Serve with simply-prepared seafood, baked poultry or pork, classic chef or cobb salads, white pizza pie with prosciutto and figs, and lemon cream pie for dessert.

Lost Oak Winery Viognier 2023 TX High Plains W

Grape(s): Viognier 100% sourced (57%) from Diamante Doble Vyd, Tokio, TX, and (43%) from Bingham Family Vyds, Meadow, TX, both in Terry County.
Machine harvested fruit was pressed and fermented cool for 28 days; aged 5 months in SS tank; bottled @ 14.8% ABV, 0% RS (dry).
This grape variety originated in the Rhône Valley of southern France and has now spread to many regions around the world. It survived near extinction after WWII when a younger generation appreciated its merits and greatly expanded vineyard plantings. It tends to have generous floral characteristics and grows well in warmer regions, like the Texas High Plains. This wine has an inviting straw color with aromas of delicate flowers, pear, golden apple, and a hint of citrus. Pear flavors carry over to the palate and mingle with star fruit, honey crisp apple, and ananas melon. The bright and complex finish lingers with mandarin orange and more pear notes. Serve this with baked brie and apples, prosciutto wrapped honeydew melon, or honey glazed salmon with baked orzo, tomatoes, and feta cheese. It also pairs well with sushi, shrimp alfredo, baked chicken, and poached pears with vanilla ice cream for dessert.

This Red wine allocation also includes one offering from each TWC winery partner.

McPherson Cellars Dolcetto Single Block Selection 2020 TX High Plains R

Grape(s): Dolcetto 100%, Oneway Vineyard, owned by the Greer and Heflin families located near Floydada, TX, in Floyd County northeast of Lubbock.
Fruit was mechanically harvested at 24oBrix and fermented 9 days in SS tank at 60-85oF with overall 23-day skin contact. After pressing, the wine was aged 14 months in French oak barrels (21% new) and bottled @ 13.7% ABV, 0.2% RS (dry)
This is another in McPherson Cellars’ Block series of wines harvested from a specific parcel of vines with superior quality fruit. Dolcetto originated in Italy and grows well in the warm, dry, sunny Texas High Plains. This little-known variety conjures thoughts of the old country with aromas of dried cranberry, fresh-baked almond cake, and spicy black olives. Classically styled with a lighter body, suede-like feel on the tongue, and fresh yet earthy notes that warm the palate. The flavors include Amarena cherries, No.2 pencil shavings, and baking spices. Pair with smoked poultry, cream of porcini mushroom soup, spaghetti Bolognese, and cheesy ravioli. This Dolcetto will chase the winter blues alongside forkfuls of pasta puttanesca pulled straight from a cast iron pan.
Spaghetti alla puttanesca – a pasta dish invented in the Italian city of Naples in the mid-20th century made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil, and salt.

Brennan Vineyards Mourvèdre 2022 TX High Plaiins R/M

Grape(s): Mourvedre 100% sourced from the Texas High Plains. This variety needs plenty of sun, is sturdy in windy conditions, and thrives in hot, dry weather. Good for Texas!
Mechanically harvested fruit at 24oBrix was fermented in bins for 8 days with daily punch downs, then pressed to barrel for an additional 8 days to finish malolactic transformation. The wine was aged 7 months in used American and French oak barrels; bottled @ 13.5% ABV, 0% RS (DRY)
This wine is youthful and elegant with a vibrant hue of pale ruby. Aromatics of sugared strawberries and raspberry compote alongside notes of perfumed violets, poenies, and antique mahogany wood. The flavors are racy and vibrant with tart red currants, red cherries, and wild plum seasoned with hints of pipe tobacco, buttered brioche toast, and nutmeg. This medium-bodied wine has smooth, silky tannins and well-balanced acidity at the finish. Pair this with roasted duck or smoked chicken, wood-fired pizza, bacon-wrapped dried figs or dates, and bacon-wrapped venison or pork tenderloin.

Lost Oak Winery Tempranillo 2023 TX High Plains R/M

Grape(s): Tempranillo 100% sourced from Triple D Vineyards, Tokio, TX (79%), and Bingham Family Vineyards, Meadow, TX (21%), both in Terry County. Tempranillo grows well at higher altitudes with lots of sun and in soils rich in limestone – great variety for the Texas High Plains.
Machine harvested fruit; cuvées were fermented avg. 10 days in SS tank at 60-85oF; wine pressed from the skins and aged 9 months in mostly American oak barrels (8% new), blended and bottled @14.0% ABV, 0% RS (dry)
Tempranillo has many names, like Tinta de Toro, Tinta Fina, Ull de Llebre, Cencibel, Tinta del Pais, and Aragonez in various Spanish regions and usually Tinta Roriz in Portugal where it is an important blending grape for Port wines. It is the primary variety in Rioja and Ribero del Duero regions and is the 3rd most widely planted wine grape in the world. It is usually bottled as a varietal Tempranillo but can often be blended with Grenache (Garnacha) and Carignan (Cariñena or Mazuelo). This Tempranillo has a bright red hue with aromas of dark cocoa, toasted coconut, red currants with a hint of white peppercorn. Lively flavors of purple plum, bramble berry, and baking spices. The plum fruit lingers on the finish with hints of leather to accompany classic chalky, dusty, gentle tannins. Pairs well with smoked gouda and plum jam crostini, chorizo-filled dates wrapped in bacon, chips and salsa fresco, carnitas, carne asada, Korean BBQ, baked potatoes stuffed with pulled pork and muenster cheese, and for dessert, a dark chocolate croissant.

The Sweet wines offered are all fun offerings as aperitifs or pairing with spicy cuisine.

Brennan Vineyards Three White Chicks 2023 TX High Plains S

Grape(s): Muscat Blanc 42%, Viognier 42%, and Pinot Gris 16% sourced from Reddy Vyd, Brownfield, TX, Terry County.
Machine harvested fruit at an average 22oBrix was pressed and fermented cold for about 25 days in SS tanks. The wines were aged in SS tanks for about 6 months before blending, sweetening, stabilizing, and bottling @ 13% ABV, approx. 3% RS (semi-sweet).
The wine is pale gold in color with aromas of gardenia and orange blossoms, honeydew melon, and nectarines. These aromas follow through to flavors on the palate creating a perfectly sweet, light, refreshing mouthfeel. The wine is well-balanced with soft acids and a lip-smacking finish. Pair with BBQ chicken, spicy grilled or baked oysters, creamy soft cheeses, arroz con leche, and slightly spicy fare like curry, Thai, or Mexican.

McPherson Cellars La Diosa Sangria N.V. High Plains S

Grape(s): This is a blend of several grape varieties all sourced from Texas High Plains vineyards.
Machine harvested fruit was fermented cold and aged 6-8 months in SS tank (no malolactic transformation); blended, sweetened, stabilized, and bottled @ 13.0% ABV, 3.5% RS (moderately sweet)

The McPherson tech sheet suggests that if Forrest Gump was a wine drinker, he would probably enjoy this wine, saying that “summer and sangria go together like peas and carrots.’ This sassy sweet wine will make you think about summer with each sip, and yet it drinks well in any weather. Enjoy it right out of the bottle or add some chunks of fruit for an enhanced Sangria experience. Lots of tropical fruit aromas and flavors along with apple, pear and melon. Serve chilled for a refreshing aperitif or pair with mandarin and candied pecan green salad, spinach artichoke dip, red beans and rice with andouille sausage, Fischer and Wieser Raspberry Chipotle Sauce over cream cheese, lime tart, and lemon strawberry pie

Lost Oak Winery Dolce Rouge 2023 TX High Plains S

Grape(s): Merlot 60%, Cabernet Sauvignon 31%, and Petit Verdot 9% sourced from Reddy Vineyards, Brownfield, TX, Terry County.
Mechanically harvested fruit was fermented cool and aged 11 months in SS tank. The cuvees were blended, sweetened, stabilized and bottled @ 14% ABV, 3.5% RS (moderately sweet).
This blend is specifically designed for those who prefer their sweet wines to be RED. The color, bouquet, and flavors for this wine come together from the blending process. Dolce Rouge is big and wild from its almost purple hue to its smooth finish. Aormas of Strawberry, brown sugar, and subtle spices are in abundance. The flavors are candied plum, dried fig, and a hint of blood orange on a relatively full-bodied, lingering, rich finish. Pair with baked apples stuffed with pecans, raisins, and cream cheese, chicken or pork tamales, honey glazed ham, buffalo wings, BBQ ribs with grilled sweet potatoes, grilled cheese on sourdough bread, candied bacon, churros with chocolate sauce, or make Red Sangria (see the Lost Oak website for the secret recipe).

Carl’s Corner: Taste of Texas: Toast to Tapas

Thu, 16 Jan 2025 00:00:00 GMT

Texas Wine Collective is hosting a Taste of Texas: Toast to Tapas pairing to welcome the New Year on Sunday afternoon, January 19th, in the TWC Event Center. There will be only one session this time, beginning at 1:00 pm. TWC Wine Educator Carl Hudson will host this event featuring at least 3 different tapas paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.

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.

Tapas #1: Tortilla Española (Spanish Egg and Potato Omelet)

Wine 1 – Lost Oak Trebbiano 2023 Texas High Plains

Wine 2 – McPherson Cellars Albarino 2022 Texas High Plains

Tapas #2: Albóndigas (Spanish Meatballs)

Wine 3 - Lost Oak Winery Sangiovese 2021 Texas High Plains

Wine 4 - McPherson Cellars Grenache Block Select 2019 Texas High Plains

Tapas #3: Arroz con Leche (Rice Pudding)

Wine 5 – Brennan Vineyards Winemaker’s Choice Vol 9 (W IX) N.V. Texas

Wine 6 - Brennan Vineyards ‘Enamored’ Sherry N.V. Texas

Our next Taste of Texas event:

Taste of Texas: Mac and Cheese for the Win(e), Sun, Feb. 23, 2025

Tapas are typically smaller, snack-sized portions of food served alongside a beverage, most often a glass of wine, particularly Sherry, or una caña of beer. Tapas can be eaten as snacks or several can be combined to make a full meal. They are served either cold (such as olives, cheese, and cured sausage) or hot (such as chopitos, battered, fried baby squid; croquetas, or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a sophisticated cuisine. In some Central American countries, such snacks are known as bocas while in Mexico similar dishes are usually called botanas.

There are several myths and misconceptions today surrounding the iconic tapas, and many disagree on what is, and what is not considered a tapa. Spanish customs surrounding tapas vary greatly between regions creating diverse dining experiences. However, most people agree that tapas usually refers to food served in a smaller portion and this small size is one of the principle ways to define if something is, or is not a tapa.

In some Spanish regions, most famously in Granada, Almería, or Jaén, tapas are served free in bars when customers order a drink. This is based on the theory that serving salty snacks will encourage customers to purchase more drinks to quench their thirst. However, this custom of complimentary tapas is not universal across Spain. In most places, tapas can be ordered from a menu and often in larger, entrée-sized portions that will serve as the main meal, referred to as a ración.

Regional differences influence the types of tapas served. In Basque Country, tapas known as pintxos, are basically open-top sandwiches with ingredients held together with a toothpick. Other types of tapa have their own names, such as montadito (open top sandwich) or banderillas (food bites on a skewer).

Tapas #1: Tortilla Española (Spanish Egg and Potato Omelet)

Wine 1 – Lost Oak Trebbiano 2023 Texas High Plains

The 2023 Trebbiano was sourced from Diamante Doble Vineyards west of Tokio on the Texas High Plains. The fruit was machine harvested, directly pressed, and the juice fermented at cool temperature (56oF) in SS tank. After a 25-day fermentation, the wine was racked into another SS tank and aged 5 months before bottling at 13.7% ABV, 0% RS. This dry white wine has a delightful sunny hue and starts off with aromas of light tropical blossoms and melon on the nose. The palate is rich with pomelo, honeydew melon, and sun-ripened citrus fruit flavors. The finish is bright and lingering. Trebbiano is an Italian white wine grape. In other parts of Europe, especially France, it is known as Ugni Blanc and is typically used to make Cognac and Armagnac (Brandy). Although, as a single varietal it makes for a balanced and refreshing wine, its characteristic crispness also makes it an outstanding blender for other varieties that could use a lift in acidity and bright fruit. In Texas, Trebbiano is gaining in popularity because it is proving to produce higher yields and is relatively drought and freeze tolerant.

Wine 2 – McPherson Cellars Albarino 2023 Texas High Plains

This fruit was sourced from Castano Prado Vineyards near Brownfield and machine harvested at 22.2oBrix, pressed, juice fermented cool at 56oF for 25 days, aged in SS tank (6 months) and bottled @ 12.4% ABV, 0.4% RS (essentially dry). Kim McPherson, Spenser Igo, and the team at McPherson Cellars focused on capturing that late spring/early summer vibe with a citrus driven nose of kumquats, key lime, and preserved lemon that turns to under-ripe peach and wildflower honey on the palate. The wine is delicate, floral, and irresistibly thirst-quenching – garden or pool party ready. Although this Texas version is different from wines produced in the traditional home of Albarino, the Atlantic Galicia region in northeastern Spain and northern Portugal (Alvarinho), it represents the variety well. Pair this with Manchego cheese, fried calamari, turkey club or grilled cheese sandwiches, lightly flavored pasta or potato dishes, caramelized onion croquetas, and classic charcuterie platters – basically trays of tapas!

One popular account of the emergence of the tapa suggests that barkeepers started to cover customers’ drinks with a slice of bread and/or a piece of cheese or ham to prevent dust and flies from entering the patron’s glass. Hence the tapa did act as a lid, or topper, protecting the drink. One theory holds that in pre-19th century Spain, few innkeepers at posadas or bodegas that offered meals and rooms for travelers could write, and further, few of the travelers could read. So, guests were typically offered samples of the food available on a "tapa" (“pot cover or lid” in Spanish), with a drink, of course, before ordering a meal.

One popular account relates to King Alfonso X El Sabio, the Wise, who, when recovering from an illness that included chronic fatigue, was prescribed frequent doses of wine. He demanded small snacks in between the wine treatments to help his recovery and to diminish the effects of alcohol. When the King regained his health, he decided that inns, bars, and households in the kingdom should serve a small portion of food alongside their drinks to promote health and prevent public drunkenness.

Many tapas origin legends involve Spanish royalty - King Alfonso XIII (13th), King Fernando XVII (17th), or King Fernando VII (7th). A tale supported by one of the oldest restaurants in Spain, El Ventorrillo del Chato, suggests that following a long trip in Andalusia, King Fernando VII was served a glass of wine with a slice of cheese over the top. Although the King knew the slice was being used as a tapadera, a cover to protect the wine from bugs or dust, he ate it anyways, as did his entire court. Following this experience, it is said the King continued to ask for tapas with his wine everywhere he went. Many tapas origin stories seem to sound similar regardless of which king was involved.

There are also country legends which focus on working class laborers who needed food and drink, often wine, to sustain themselves while working long hours and awaiting a late lunch or dinner.

An unsavory with an evil twist comes from southern Spain during the time of the Spanish Inquisition. Tapas were actually used as a tool to help publicly identify conversos, Jews who claimed to have converted to Christianity. Since tapas often consist in part of ham or other non-kosher foodstuffs, the reluctance of conversos to eat whatever tapas dish was offered was often taken as a tacit admission they had not abandoned their Jewish faith.

Outside of Spain, the idea of ordering small plates to share has become a trend in restaurants worldwide. According to the Royal Spanish Academy, tapas are: "A small portion of any food served to accompany a drink." This sounds like the concept of appetizers in restaurants all over the world. Even though tapas or small plates were originally served without charge to customers who ordered drinks, you'll usually find yourself paying for tapas today. Either way, tapas will most likely provide a great pairing to accompany a glass of wine or Sherry, una caña of beer, or your favorite cocktail.

Tapas #2: Albóndigas (Spanish Meatballs)

Wine 3 - Lost Oak Winery Sangiovese 2022 Texas High Plains

The fruit for this blend of Sangiovese 95% and Mourvèdre 5% was mechanically harvested from High Plains vineyards, destemmed, crushed, and fermented in SS tanks at 60-85oF over 10 days and held on the skins for about 25 days. The cuvées were aged in a mix of used American and French oak barrels, blended and bottled @ 14.7% ABV, 0% RS (dry). Sangiovese is the most widely planted red variety in Italy and the key grape in the famous wines of Chianti. It tends to do well in warm to hot climates with soils rich in limestone, making it a good variety to grow in Texas, especially on the High Plains. This Sangiovese has a pale ruby radiance and aromas of red currants, cherries, and juicy cranberries. Notes of dark cherry and cocoa bean highlight the palate with hints of herbs and mild, dusty tannins on the finish. Pair with creamy goat cheese and black olive tapenade bruschetta, cheese or meat-filled arepas, and most every dish that includes tomatoes or tomato-based sauce. This wine was awarded a Double Gold medal at the most recent Lone Star International Wine Competition.

Wine 4 - McPherson Cellars Grenache Block Select 2019 Texas High Plains

The fruit for this Block Select Grenache was mechanically harvested from Lahey Vineyards Purtell Block just west of Brownfield on the Texas High Plains. The fruit was destemmed, crushed, and fermented in SS tank at 60-80oF over 8 days and held on the skins for a total of 30 days. The wine was pressed from the skins, aged 14 months in French oak barrels (18% new), and bottled @ 13.5% ABV, 0.2% RS (dry). While Kim McPherson and Spenser Igo manage to keep this single-block Grenache true to its French ancestry, it somehow speaks with a sweet Texas drawl. An abundance of warm red fruits greets your nose: ripe cherries, cranberry sauce, and muddled strawberries are accented with a touch of lavender and wood smoke. The palate offers more cherry and red raspberry flavors with notes of rose petal, sweet vanilla spice, and toasted brioche. The finish shows moderate tannins with balanced acidity and hints of coffee and earthiness. Pair with Serrano ham, Manchego cheese, black olive tapenade, potato omelet with red bell peppers, and, of course, albóndigas.

Common types of tapas include olives, nuts, meats, cheeses, and various forms of bread and crackers. In addition to these, tapas bars across Spain encompass ingredients including meats, seafood, vegetables, especially potatoes, eggs and many other edibles served in small portions.

Some of the most common and traditional Spanish tapas dishes include the following.

Slices of Serrano ham, Chorizo, Iberico sausage, and Manchego cheese

Olives Marcona almonds Breadsticks with olive oil Tender artichoke hearts

Black olive tapenade on toast or artisan olive oil crackers

Potatoes and potato chips cooked in olive oil Potato omelet with red bell peppers

Caramelized onion, chicken, or ham Croquetas

Tapas #3: Arroz con Leche (Rice Pudding)

Wine 5 - Brennan Vineyards Winemaker’s Choice Vol. 9 “W IX” N.V. Texas

Grape varieties in this proprietary blend include Cabernet Sauvignon, Syrah, Ruby Cabernet, and Tempranillo, sourced mostly from Comanche and Newburg Vineyards in Comanche Cty. The fruit was mechanically harvested, destemmed, crushed, and fermented separately in SS tanks at 60-85oF over 7 days with daily delestage cycles and held on the skins for a total of 30 days. The various cuvées were pressed from the skins and aged 10-28 months in used American and French oak barrels before blending and bottling @ 14.4% ABV, 0% RS (dry). Winemaker's Choice represents the Brennan Vineyards barrel reserve program from which the winemaking team blends a premium multi-variety and multi-vintage wine. This medium ruby color “W” 9 is robust and complex with youthful bright fruit; aromatics of black pepper, violets, hints of sweet hay, and saddle leather. Fruit flavors of cooked black cherry compote and boysenberry cobbler are supported by nuances of pipe tobacco, sage, and cocoa powder. The expansive mouthfeel, medium-to-full bodied tannins, and long savory finish work best with aged, rich cheeses, grilled or roasted pork and beef, smoked turkey or game birds, BBQ brisket, and rich desserts like churros with chocolate sauce or arroz con leche.

Wine 6 - Brennan Vineyards ‘Enamored’ Sherry N.V. Texas

This is basically a sherry-style fortified dessert wine produced from several cuvées of Roussanne which had begun to oxidize in a tote to give butterscotch and bruised apple notes common to sherry wines produced in the Jerez region of southern Spain. Winemaker Kevin Spivey experimented with a number of blends, finally deciding on alcohol at 17% with 10% residual sugar. The blended wine was then aged further in used oak barrels to develop richer aromas and flavors. From the many different types of Spanish sherries (there are at least 10), this Brennan version (17% ABV, 10% RS) falls in between that of the higher alcohol Oloroso sherries that exhibit sweet caramel and dried fruit flavors plus notes of spice and toasted walnut, and sweeter Cream sherries with a pale gold color, aromas and flavors of roasted nuts, baking spices, toasted bread, dried dates, and finishing with notes of butterscotch and bruised (browning) apple. Sherry, dry or sweet, is often the Spanish drink of choice while enjoying tapas. The white grape varieties used in Spain to produce sherry are Palomino, Moscatel, and Pedro Ximenez. In other regions and countries, sherry-style wines are often made from different, more common white grape varieties. Having this wine available, it was an easy decision to pair it with a complementary tapas dish, arroz con leche.

In Mexico, tapas are known as antojitos, or “little cravings.” These small plates are often served as street food and are a staple of Mexican cuisine. One popular antojito is the tostada, a crispy tortilla topped with beans, meat, cheese, and salsa. Another popular dish is the gordita, a thick tortilla stuffed with meat, cheese, and vegetables. Many of these antojitos have become standards on Mexican restaurant menus.

In Peru, tapas are known as picarones, small fried doughnuts made from sweet potato and pumpkin, often served with molasses and spices. Another Peruvian tapa is ceviche, a dish made from raw fish “chemically cooked” by marinating in lime juice and spices.

In Colombia, tapas are also known as picadas, and platters of small bites usually include fried plantains, chorizo, and arepas (small fried corn cakes filled with cheese or meat). Another popular dish is the chicharrón, a crispy slice of fried pork belly often served with spicy salsa. These are now found almost everywhere and are sold in grocery or convenience stores in bags labeled as fried pork rinds.

Even in Canada chicharrónes are popular. Oreilles de crisse is popular, especially in Quebec, consisting of deep-fried salted pork fatback, often served as a "palate cleanser" between foods containing or covered with maple syrup.

In the Philippines, once a Spanish territory administered through Mexico, there are many versions of chicharrónes, including pork rind, chicken skin, tuna skin, plus veggie versions made with tofu, breaded seaweed, mushroom, potato and carrot skins, and tapioca chips.

Asian fusion tapas, a delicious blend of East and West, have seen a surge in popularity. The flavors and techniques of Asian cuisine with the small plate format of Spanish tapas creates familiar and exciting dining experiences. One Asian fusion tapas is the Korean taco which combines the flavors of Korean barbecue with the convenience of a taco, often served with kimchi. A sushi roll can also be considered a tapa. These small rolls can be filled with a wide range of ingredients, including fish, tofu, vegetables, and even fruit. Appetizers like egg rolls or crab Rangoon are also great examples of Asian tapas.

There are many types of foods around the world that can be considered tapas or small bite offerings. Most restaurants offer a selection of appetizers, most of which would qualify as tapas.

Many of these appetizers seem to have their foundation in familiar options from Spain.

Croquetas are small breaded-and-fried dumplings filled with creamy béchamel sauce often combined with Serrano ham, mushrooms, cheese, seafood, or vegetables.

Patatas bravas (‘spicy potatoes’) is simple and cheap but packs a punch thanks to the vibrant red bravas sauce that combines chiles, smoked paprika, olive oil, flour, and chicken or vegetable broth.

A Catalan creation, pan tumaca, is a simple combination of toasted bread, tomato pulp, olive oil and sea salt designed to keep hungry farmers going until dinner time. It can also be enjoyed as a bar snack with cured meats, cheeses, and tortillas.

Fideuà (fi-de wah) is a variation of Spanish paella, using short spaghetti-style pasta instead of rice. Featuring a classic seafood base of squid and prawns, it’s traditionally cooked over an open fire with a rich tomato and pepper sauce.

In Portugal, pastéis de bacalhau (bah-cal-yow) are bite size fritters that combine deep fried potatoes, bacalhau (dried salted cod), onion, and parsley. Artichoke hearts and/or olives can be substituted.

From Venice, Italy, comes cicchetti, small dishes served while standing at the bar. Typical cicchetti include crostini - small open-top sandwiches with various toppings; sardines in a tangy onion and vinegar sauce; and polpette (fried meatballs). Polenta is often included, either baked or grilled.

From the Istrian Peninsula of Croatia, truffle Fuži is a home-made pasta delicately folded into hollow cylinder shapes, then partnered with a creamy sauce that features locally sourced truffles..

Classic Greek tapas-style favorites include dishes made with layers of crispy phyllo dough filled with various ingredients, such as tiropita (fried feta cheese pies), kolokithopita (fried zucchini, cheese, and herb pie), and spanakopita (fried or baked spinach and feta cheese pie).

Exploring ethnic cuisines can be a fun culinary adventure. The concept of Spanish tapas is alive and well in Texas cuisine at Spanish and Mexican restaurants, along with the offering of appetizers at most every restaurant of any type. Tapas provide a great way to start a meal or even to become the full meal if several versions are ordered. This works well to share with friends and family. And, of course, the origin of tapas is directly connected to the enjoyment of drinks at your favorite bar, watering hole, or wine tasting room, especially with a tapas-loaded charcuterie tray. Please support Texas grape growers and winemakers that produce a wide range of White, Red, and Rosé wines that will pair well with your favorite tapas or appetizers – whether savory, spicy, or sweet – made with whatever ingredients you prefer. Thank you for sharing this popular culinary tradition with us today.

Drink and Eat Well My Friends.

Learn more about Tapas from these references:

Tapas, https://en.wikipedia.org/wiki/tapas

https://spain-holiday.com/spain/articles/the-history-of-spanish-tapas, by Amy Trillard, in Spain Food & Restaurant, updated 03-Jul-2018

https://momentslog.com/cuisine/tapas-around-the-world- . . . .

https://newyorkstreetfood.com/travel-tips/7-best-tapas-places-around-the-world

Tapas in the U.S.: What happens when Spanish bar food becomes American dinner?, by Andrew Knowlton, 22-Aug-2012, https://www.bonappetit.com/coumns/the-foodist/tapas-in-the-u-s

29 Restaurant Appetizer Recipes to Tickle Your Taste Buds, by Dana Frank, 17-July-2023, https://www.dinewithdrinks.com/best-restaurant-appetizer-recipes

Tamales and Wine, Sounds Mighty Fine

Tue, 03 Dec 2024 00:00:00 GMT

Texas Wine Collective is hosting a Taste of Texas: Tannins and Tamales pairing to Celebrate the Holidays on Sunday afternoon, December 15th, in the TWC Event Center. There will be two sessions, 12:30 and 2:30 pm. TWC Wine Educator Carl Hudson will host this event featuring 3 different tamales paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.

Reservations and prepayment are required. Please check the www.texaswinecollective.com website to make your reservations: and join us for a fun and delicious pairing.

History suggests tamales were created by the Aztecs who believed the first corn plant sprouted from the grave of a god. Archeology has identified the “original corn” as the seed pod from a native grass called teosinte that had just a few kernels with very hard shells. These hard shells made the kernels difficult to eat, but archaeological evidence suggests that as ancient farmers selected the best kernels to re-plant over 6-7 millennia genetic mutation modified the hard, outer coating of teosinte seeds creating corn plants in South America, Central America, and Mexico similar to what we know today.

Tamales are typically made with corn flour, called masa or masa harina, and can be filled with meats, seafood, cheeses, vegetables, herbs, chilies, fruits, chocolate, or any number of preparations according to taste. Ancient corn flour was VERY difficult to make in centuries past until two key developments were made. One, mentioned above, was the agricultural development of modern corn with softer hulls, better taste, and more nutrition. The second was a process called nixtamalization where maize or corn kernels are soaked and cooked in an alkaline solution making it much easier to transform the kernels into a meal or flour-like form. This process not only makes the grinding of corn kernels easier, it improves the nutritional value, flavor, and aroma of corn, as well as significantly reducing native toxins (molds in the corn) that are harmful to humans and many animals.

It is not clear how the ancient Mesoamericans discovered nixtamalization but some historians suggest that heated lime-rich stones or even mussel shells were added to pots to boil corn. This made the cooking liquid alkaline in nature. Slaked lime (calcium hydroxide), lye (potassium hydroxide), and soda ash (from the burning of certain plants) also create alkaline solutions that were used in various regions.

During cooking and soaking in an alkaline solution, a number of chemical changes take place in the corn. Cell wall components in the kernels are soluble in alkaline solutions, so the kernels soften and the hulls loosen. The grain hydrates and absorbs calcium or potassium (depending on the alkali used) and starches swell and gelatinize making the kernels easier to grind and help a workable dough to form more readily. This also changes the corn's nutritional matrix making proteins and nutrients more available to the human body.

A primary nutritional benefit of nixtamalization is to render corn protein more digestible so that natural tryptophan can be absorbed and converted into niacin, an important component in the human diet. Secondary benefits arise from the corn's absorption of alkali minerals, like calcium, iron, copper, and zinc.

Nixtamalization significantly deactivates (over 90%) of mycotoxins that commonly infect corn. These molds are considered to be putative carcinogens and detrimental to the health of humans and animals.

Corn prepared in this way is called hominy or nixtamal. Whole fresh nixtamal may be used in the preparation of pozole, menudo, and other foods. When dried, it can be ground to make masa (nixtamal dough) used to make tortillas and tamales. When dried and finely ground, it is called masa harina or masa flour.

Archeologists have discovered evidence that corn and the production of tamales date back approximately 9,000 years. Aztecs considered tamales sacred as they were seen as a food of the gods and they considered maize or corn a central part of their cultural identity. So, tamales made from corn played an important role in their rituals, religious celebrations, and festivals. Tamales played a key role in weddings, funerals, and festivals and were not only stuffed with special ingredients but were decorated in many different, and often elaborate ways. Classic Mayan hieroglyphs of tamales have been found on ceramic cooking pots suggesting that tamales were a primary foodstuff in the Mesoamerican diet.

You might expect one of the world's oldest recipes to be straightforward in its preparation, but tamales are remarkably labor-intensive. To make tamales, ancient cooks treated corn kernels with an alkali solution to break down the tough cell walls and bind the dough together. This nixtamalization process made the backbreaking work of grinding corn a little bit easier. But cooks still had to prepare dough, fillings, wrap the tamales, and tend to them for hours while they cook. It's hard work, especially with traditional tools.

For ancient Mezoamericans, tamales also served a practical purpose as hunters, soldiers, and travelers carried the nutritious, filling, and portable cakes with them while away from home, sort of like an ancient Clif bar. Over time, tamales evolved from a festival treat and an on-the-go snack to a culturally significant dish.

Although pork and beef are popular tamale fillings today, this tradition only dates back a few hundred years after pigs and cows were first introduced by European colonizers. Pre-Columbian cooks had no shortage of fillings, though. They used meat from deer, rabbit, turkey, armadillo, fish, and frogs and flavored tamales with chili peppers, tomatoes, beans, squash, flowers, mushrooms, and wild herbs. Further, tamales were not limited to savory flavors as honey and fruits were used to make sweetened versions.

Aztec tamales were cooked in earth ovens heated by steam released from cane stalks grown and harvested for the express purpose of cooking tamales. Because tamales held great religious and spiritual significance, it was customary for Aztec women to stay up for two to three days preparing and cooking tamales before a wedding or festival.

In many regions the most common method of cooking tamales is by steaming in a spherical vessel known as a tamalero, as opposed to boiling them. The other common method of cooking tamales was on a large flat stone called a comal – also used to cook tortillas. In addition to corn husks, banana and plantain leaves were and are commonly used to wrap tamales. Specific tamales made for hunters and travelers were cooked with extra wood ashes to create a hardened 'shell' around the tamales that could keep for 2-3 weeks.

Tamales are found throughout Central and South America, from the Amazon to the Andes and throughout Mexico. Tamales in Brazil often contain corn mixed with sugar and coconut. In the Caribbean tamales may be made with minimal filling to be eaten with other foods like grilled meats or salted fish. A cornmeal porridge made with masa and meat is common in Cuba. In other regions, ingredients like the tuberous starchy root of the cassava plant, ripe plantain, potato, and rice can be used, with or without corn masa, to create a thicker, sturdier tamale dough.

Most of us think of Mexico as the home of tamales. In Mexico, tamales begin with a dough made from ground nixtamalized corn (hominy), called masa or masa harina, that is combined with lard or vegetable shortening, along with broth or water, to make a thick batter. It is traditional to whisk the resulting batter to produce a soft, fluffy texture. Modern recipes may use baking powder to achieve a similar effect. Chili purees or dried chili powders are often added to the batter, which in addition to adding spice imparts a reddish color. Tamales are generally wrapped in corn husks or plantain leaves before being steamed, with the choice of wrapping depending on the region.

Today, tamales are a source of pride and national identity, celebrated at festivals and events. But, for many years, they were considered low class cuisine. Wealthy Mexicans opted for European cuisine, at least in polite society. But tamales persisted not only among the lower classes but also as a guilty pleasure for the elites. In the late 19th century, the Mexican Revolution brought a new sense of pride in traditional culture and Mexican society began not only to accept but to celebrate their culture, and tamales with it.

Tamale-making is a ritual that has been part of Mexican life since pre-Hispanic times, when special fillings and forms were designated for each specific festival or life event. Today, tamales are typically filled with meats, cheese, or vegetables, especially chilies. Tamales with both sweet and savory fillings are a favorite comfort food in Mexico, eaten at both breakfast and dinner. Preparation is complex and time-consuming, and an excellent example of Mexican communal cooking, where this task usually falls to the women in a traditional tamalada, or tamale-making party. One special version is the tamal dulce breakfast tamale from Oaxaca that contains pineapple, raisins, blackberries, and often the local white cheese. Street vendors throughout Mexico can be seen serving tamales from huge, steaming, covered pots called tamaleras.

Tamales are common in the Philippines and Guam, which were governed by Spain as a province of Mexico. Some are made with rice rather than corn and are stuffed with seasoned chicken, pork, or seafood with the addition of peanuts, coconut milk, and sugar. They can be wrapped in banana leaves or corn husks for cooking.

Traditionally, tamales didn't stop north of what is now Mexico. Several Native American tribes prepared foods using corn dough very similar to tamales. In Louisiana, descendants of Spanish settlers from central Mexico have been making tamales for several centuries. In the Mississippi Delta, tamales were introduced by soldiers returning from the Mexican-American war and/or by migrant cotton harvesters from Mexico. African American farm workers across the southern U.S. developed a heavily seasoned, spicy “hot tamale” made from cornmeal instead of masa that was boiled in corn husks.

While tamales were well-known in California and south Texas, it wasn't until introduction at the Chicago World's Fair in 1893 and the World's Columbian Exposition in 1894, that tamales became a popular ethnic food in the U.S. Tamale stands sprang up on street corners across America and the public loved them. While traditional style tamales are featured at ethnic restaurants throughout the United States, some tamales sold in America bear little resemblance to traditional Latino cuisine as adventurous chefs take the opportunity to explore their heritage. Chefs have created such variations as carrot cake tamales and hot dog tamales with American cheese, pushing the culture, and cuisine in new directions.

Around the beginning of the 20th century, the name "tamale pie" was given to meat pies and casseroles made with a cornmeal crust and typical tamale fillings. As you can imagine, this led to the now common corn chip or Frito pie. Although characterized as Mexican food, these forms are not popular in Mexican American culture in which the individually wrapped tamale remains the preferred style.

Exploring ethnic cuisines can be a fun culinary adventure. The tamale is a traditional and important part of Texas cuisine, especially when enjoyed with family and friends during the holidays. Texas grape growers and winemakers produce a wide range of White, Red, and Rosé wines that will pair well with your favorite style of tamale - savory, spicy, or sweet – stuffed with whatever ingredients you prefer. Tamales and wine, sounds mighty fine. Eat and drink well my friends.

Taste of Texas: Prime Wines for Pizza (A Great Pairing)

Wed, 20 Nov 2024 00:00:00 GMT

Texas Wine Collective – Carl’s Corner

Taste of Texas: Prime Wines for Pizza (A Great Pairing)

Texas Wine Collective is hosting a Taste of Texas: Prime Wines for Pizza on Sunday afternoon, November 24th in the TWC Event Center. There will be two sessions, 12:30 and 2:30 pm. Carl Hudson will host this event featuring 3 different types of pizza paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.

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 the pizzas and wine, some history of the origins of pizza will be presented along with tasting notes for each of the wines.

Pizza #1: Prosciutto and Fig with Arugula and Balsamic Glaze

McPherson Cellars Verdelho 2023 TX High Plains

Brennan Vineyards Cuvée Estate 2023 Texas

Pizza #2: Classic Margherita with Mozzarella, Basil, and Marinara Sauce

McPherson Cellars Dolcetto Single Block Selection 2020 TX High Plains

Lost Oak Winery Lost Oak Sangiovese 2022 TX High Plains

Pizza #3: Sausage and Mushroom

Brennan Vineyards Super Nero 2019 Texas

Lost Oak Winery Petit Verdot 2021 Texas

Special thanks to my partner, Robert Herrera, who will be serving food,

helping pour wines, and be your contact for the

20% discount off purchase of any three or more of today’s wines.

Our next Taste of Texas event:

Tamales and Wine to Celebrate (the Holidays) Sun, 15-Dec-2024

Ancient Origins of Pizza -

The history of pizza begins in antiquity, as various ancient cultures produced basic flatbreads with many and varied toppings. A precursor of pizza was probably focaccia, a flatbread known to the Romans as panis focacius, to which toppings were often added. Modern pizza as we know it evolved from similar flatbread dishes in Naples, Italy, in the late 18th or early 19th century.

On the Mediterranean Island of Sardinia, off the west coast of Italy, French and Italian archaeologists have found evidence that leavened bread was baked there over 7,000 years ago. In the 6th century BC, Persian soldiers baked flatbreads on top of their battle shields with cheese, dates, and/or olives as toppings. In Ancient Greece, a flatbread called plakous was flavored with toppings like herbs, onions, cheese, and garlic.

A similar story by the writer Virgil described ancient travelers laying out thin wheat bread cakes as platters for their meal of herbs and mushrooms gathered from the nearby woods. After eating everything, including the crusty discs, one traveler apparently exclaimed, “Look! We have even eaten our plates!”

Another pizza-like offering can be traced to pizzarelle, a flatbread related to Italian waffle cookies made with flour, eggs, sugar, butter or vegetable oil, and flavorings of anise, vanilla, and/or lemon zest. They can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. These flatbread cookies, often topped with sweet ricotta cheese or hazelnut spread, were adopted and eaten by Jews while in Roman territory, and were a special treat after returning from synagogue on the Passover holiday.

Key examples of flatbreads from the ancient Mediterranean world include focaccia (which may date as far back as the ancient Etruscans in Italy); manakish in the Levant (a historical term for the Mediterranean lands east of Italy); lepinja in the Balkans; or piadina in the Emilia-Romagna region of central Italy.

Coca, a thick Spanish flatbread from Catalonia, Valencia, and the Balearic Islands can be made in both sweet and savory versions. Savory toppings include fish, cheese, and vegetables near the coast or tomato, sausage, cheese, and olives inland. Sweet cocas are made with eggs and sugar in the dough and topped with fruit, sweetened almond paste, lemon or strawberry cream, pine nuts, and soft cheeses.

Pizza #1: Prosciutto and Fig with Arugula and Balsamic Glaze - With this pizza we are pairing two rich, dry white wines.

McPherson Cellars Verdelho 2023 TX High Plains

Verdelho is a white wine grape most associated with the island of Madeira where it is used in production of the famous fortified wines from that region. As one of the few heat-loving white grapes, Verdelho is well adapted to warm, arid regions like Portugal, Spain, central California, Australia, Argentina, and now Texas. Kim McPherson and Spenser Igo are experimenting with Verdelho grown on the High Plains producing a crisp white wine with floral and citrus aromas and an almost waxy character similar to that from ripe Marsanne grapes. Verdelho is a moderately vigorous vine that produces small bunches of small oval berries with a high skin to juice ratio, creating high natural acidity, a property important to Texas winemakers. Verdelho is not to be confused with similarly named grapes, like Verduzzo from Italy or Verdejo from Spain. The grapes were fermented at 57oF in SS tanks with no skin contact; aged in SS tanks before bottling @ 13.1% ABV, 0.3% RS (essentially dry). Aromas and flavors of citrus, peach, and pear abound with a pleasant crisp, food-friendly finish. Pair with seafood, grilled chicken or fish, spring picnic fare, or a charcuterie platter with friends on a sunny afternoon. It also partners well with White Pie Pizza!

Brennan Vineyards Estate Cuvée 2023 Texas

This delicious white wine is a blend of Viognier and Semillon sourced from Newburg Vineyard just 10 miles south of the winery in Comanche County. The Brennan team wanted to designate an ESTATE wine and that required the following: 1) the fruit must come from vineyards owned (or leased/managed) by the winery that produces the wine; 2) the winemaking process must be done entirely in-house; and 3) the wine must never leave the property during fermentation, aging, or bottling. Estate wines are relatively rare in Texas since most wineries do not own significant vineyard acreage themselves but purchase grapes from growers around the state. Add to that, most wines in Texas are blends either of different grape varieties, or of the same variety from multiple sources.

The desire to create an official Estate wine led to the combination of these two grapes for a lively and energetic wine with a canary yellow color and light, crisp mouthfeel. Mechanically harvested fruit was pressed and fermented cold at 55oF for about 30 days; aged mostly in used American and French oak barrels for about 6 months with portions undergoing malolactic transformation; blended and bottled @ 12.5% ABV, 0% RS (dry). Aromatics of candied apricots, butterscotch, and toasted hazelnut lead to rich flavors of candied Meyer lemon, persimmon, tropical fruits, Mexican vanilla, and buttered brioche toast. The flavors seemed like a great match to Pizza #1 and the following - baked triple cream brie, fruit salad with poppy seed dressing, garlic and burrata shrimp pasta, prosciutto-wrapped melon, and smothered pork chops.

Perhaps the most important innovation that led to flatbread becoming pizza was the use of tomato as a topping. It was not until the Spanish brought the tomato to Europe from the Americas in the 16th century that the modern variation of flatbread we know as pizza was developed. Surprisingly, when the tomato was initially introduced, many Europeans believed them to be poisonous. However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flatbread, thus adding flavor and the classic red color to pizza as we know it today.

It was in Naples that pizza really came into being. In the late 18th century Naples grew to a city of nearly 400,000 residents, many of them very poor peasants that had migrated from the countryside. The poorest of this lot became known as lazzaroni, because their ragged appearance resembled the description of the biblical character Lazarus. Street vendors began serving flatbread slices cut to a size to match a casual laborer’s appetite, or more likely his budget. These flatbreads were not fancy, most simply topped with lard, garlic, salt, basil, and sometimes a simple cheese made from horse’s or sheep’s milk. Eventually tomatoes and small fish (anchovies) became common toppings.

According to the tale, this combination was named Pizza Margherita in the Queen’s honor. However, other accounts indicate that the Pizza Margherita combination of ingredients already existed, having been created in Naples much earlier in the 19th century. Perhaps the story is just a little too good to be true, but the establishment in Naples (known as Pizzeria Brandi today) still features a plaque pronouncing it the birthplace of pizza margherita. Regardless of its origin, Pizza Margherita helped transform pizza from a local street food into a truly national Italian dish, akin to pasta and polenta. Today, Pizza Margherita remains one of the most common and popular versions of pizza in Italy and around the world.

Pizza #2: Classic Margherita with Mozzarella, Basil, and Marinara Sauce - accompanied by two medium-bodied dry red wines that exhibit plenty fruit and moderate tannins.

McPherson Cellars Dolcetto Single Block Selection 2020 TX High Plains

"Dolcetto"—just saying the name feels like popping a bonbon in your mouth! This lesser-known Italian variety conjures memories of the 'old country' with its heady aromas of dried cranberry, fresh-baked almond cake, and spicy black olives. Classically styled, its lighter body offers a delightful suede-like feel on the tongue, fresh yet earthy, and gently warming. The palate is rich with Amarena cherries and No.2 pencil shavings - a feast of fruit and spice. This Dolcetto will chase the winter blues alongside forkfuls of saucy pasta puttanesca, pulled straight from a cast iron pan. The flavors remind one of almond cake as it cools after baking while everyone strings cranberries for a Christmas garland. Other aromas and flavors include soft well-worn leather and woodsmoke. This delightful red calls out for grilled steaks, sausages, BBQ, red-sauced pastas, and of course, classic margherita pizza with marinara sauce.

Lost Oak Winery Lost Oak Sangiovese 2022 TX High Plains

Sangiovese is the most widely planted red variety in Italy and is the main grape in the popular Chianti blend. It is said to originate in Tuscany and has ties to the ancient Romans. It is now widely grown throughout many parts of Italy and the rest of the world. Sangiovese tends to grow well in warm to hot climates with sandy soils rich in limestone, making it a good candidate for Texas, especially the High Plains. The fruit was mechanically harvested, fermented in SS tank, aged in used American oak barrels, and bottled at 13.9% ABV, 0% RS. In the most recent Lone Star International Wine Competition this wine was awarded a DOUBLE GOLD medal. The color is ruby red with dark cherry and cranberry fruit on the nose; flavors of red currant, cherry, sweet pipe tobacco; campfire smoke; medium body and ripe tannins. It partners well with game, beef, sausage, and BBQ. Classic margherita pizza with marinara sauce seems a natural match.

Marinara sauce so popular on pizza is a traditional offering from Naples made from tomato, oregano, garlic, and extra virgin olive oil. This sauce is so-named "marinara" because it was traditionally prepared by wives to accompany their husbands’ meals after they returned from fishing trips in the Bay of Naples. The wives of these fishermen were known as “la marinara".

The "True Neapolitan Pizza Association", founded in 1984, has set very specific rules for an authentic Neapolitan pizza - the pizza must be baked in a wood-fired, domed oven; the base or crust must be hand-kneaded and not rolled with a pin or prepared by any mechanical means; and the pizza must be more than one-third of a centimeter (0.13 inches) thick at the center and not exceed 35 centimeters (13.8 in) in diameter (is this the reason so many large pizzas today measure 14 inches?).

There are many famous pizzerias in Naples where these traditional pizzas can be found, mostly in the historical center of Naples. Many of these pizzerias follow even stricter standards than the specified rules. For example, only San Marzano tomatoes grown on the slopes of Mount Vesuvius are used and drizzling olive oil and adding tomato topping can only be done in a clockwise direction.

Many historians believe the world’s first pizzeria was the Antica Pizzeria Port’Alba, established as a pizza stand in 1738 and then as a restaurant in 1830. It remains in business today and its ovens are still lined with the original lava rock from nearby Mount Vesuvius.

But pizza would remain little known in Italy beyond Naples and Campania’s borders until the 1940s. When Allied soldiers invaded Italy in 1943-4, they were so taken with the pizza they encountered in Campania that they asked for it wherever else they went. Following World War II, U.S. veterans, especially those returning from the Italian Campaign, created a large and enthusiastic U.S. market for pizza. Even our 34th president, Dwight D. Eisenhower, became a fan of pizza while serving as Allied commander in Europe during the war.

Pizza #3: Sausage and Mushroom with Marinara sauce, Mozzarella and toasted onions – served with two rich, fuller-bodied red wines.

Brennan Vineyards Super Nero 2019 Texas

This delicious red is a masterful blend of Nero d’Avola 50% from Newburg Vyd, Comanche Cty; Syrah 14% and Malbec 14% from Comanche Vyd, Comanche Cty; Montepulciano 14% from Diamante Doble Vyds, Tokio, Terry Cty; and Carmenere 8% from Lahey Vyd, Brownfield, Terry Cty. The fruit was mechanically harvested; cuvées fermented separately in SS tanks; aged an average 16 months in used American and French oak barrels; blended and bottled @ 14.5% ABV, 0% RS (DRY). Nero d’Avola is the most important red wine grape in Sicily, originating near the seaport town of Avola. Medium ruby color with aromas of fruit punch, red plums, and raisins. The flavors are tart cherry, tobacco, and cinnamon spice with nuances of cigar box, black tea, rose petals, and tarragon. The acid balance and soft tannins lend a velvety finish. Pair with veal scallopini, BBQ pork ribs, bacon jalapeno poppers, and good ol’ hamburgers. It pairs really well with pizza, too.

Lost Oak Winery Petit Verdot 2021 Texas

This wine is 100% Petit Verdot sourced from Sprayberry Vyd, Midland, TX. These grapes were machine harvested; fermented in SS tank; underwent malolactic transformation; aged about 19 months in used oak barrels; bottled @ 12.6% ABV, 0% RS (dry). This dark, full-flavored wine shows off the versatility of this important Bordeaux grape variety most often added to Cabernet Sauvignon and/or Merlot-based blends at 4-10%. Petit Verdot adds darker color, richer flavor, and better tannin structure to many Bordeaux blends, as well as similar wines across the world. Alone, Petit Verdot can produce a tannic wine with unpleasant astringency, UNLESS techniques are used to soften tannins and highlight the fruit. Winemakers Jim Evans and Angela Chapman have created a rich, relatively low in alcohol, palate pleasing version of Petit Verdot with plum color, aromas of violet, spice, mulberry, and a touch of vanilla. It is bursting with earthy flavors of sage, cocoa, and espresso, with a hint of red fruit on the finish. Structured yet gentle tannins bring out the flavors of black tea leaves balanced with a touch of cranberry. This pairs with sage and prosciutto pasta, sausage rigatoni with vodka sauce, veal or chicken parmesan, BBQ ribs and beef, cornbread and chili, Jambalaya, and, you guessed it, PIZZA.

An ocean away from Naples, Italian immigrants to the United States were replicating their trusty, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago and St. Louis. Pizza found a second home in the United States as thousands of Italian immigrants landed on her eastern shores. According to one report, the first printed reference to pizza served in the U.S. was a 1904 article in The Boston Journal. The Bruno brothers from Naples introduced pizza to Boston, and later one of their sons opened the first pizzeria in Chicago. The famous Lombardi’s grocery in New York began to offer pizza in 1905 as a lunchtime meal for workers in nearby factories. That location closed in 1984, but the family opened a new location 10 years later where you can still enjoy a Lombardi’s pie today.

The longest continuously running pizzeria is thought to be Papa’s Tomato Pies in Trenton, NJ, which opened in 1912 (112 yrs). With a large Italian immigrant population, New Jersey jumped into the pizza game and by 1910 many popular pizzerias were founded there, especially in areas near NYC. The Ezzo family in Canastota, NY, started making pepperoni sausage in 1906 but the first report of sliced pepperoni being added to pizza didn’t appear until the 1950s noted on the menu from a pizza place in New Haven, Connecticut.

No matter where you go in the world, it seems you will find some delectable form of pizza to satisfy your taste buds. In the Alsace region of France and southern Germany, flammkuchen is a crispy thin-crust creation, an onion-bacon pie that features crème Fraiche rather than tomato sauce as its base. In Lebanon, you can find a flatbread topped with ground lamb mixed with minced onions, diced tomatoes, and a variety of condiments such as pomegranate molasses. A similar flatbread, topped with lettuce, parsley, and lemon is called lahmacun in Turkey. In Japan a popular and versatile grilled flatbread is topped with cabbage, pork or seafood, and a variety of condiments.

It is currently estimated that 13% of the U.S. population consumes pizza on any given day (that translates to an annual consumption of three billion pizzas and an average of 46 slices per person). All of the pizza sold in the U.S. everyday, placed edge-to-edge, would cover 100 acres.

In 2012, the world's largest pizza was made in Rome. It measured 1,262 sq meters (13,550 sq ft) in area – with radius of about 65.8 ft or diameter of 131.5 ft - WOW!!

Nearly 3x the size of a standard basketball court - 50’ x 94’ or 4,700 sq ft.

In February, 2023, Pizza Hut sent a team to the Los Angeles Convention Center, whose space was big enough to hold a 13,990-sq ft pizza, with the aim of breaking the Guinness World Record. Workers put down layers of dough first, painted on tomato sauce, and then added toppings. The pizza was baked in pieces and reassembled. It had 13,563 pounds of dough, 4,948 lbs of tomato sauce, 8,800 lbs of cheese and over 630,000 slices of pepperoni. When done and certified by Guinness, it was divided into 68,000 portions that were donated to local food banks.

In closing, please support Texas grape growers and winemakers by seeking out your favorite Whites, Reds, and Rosés and enjoy a Taste of Texas with your favorite pizzas – thin crust, medium crust, or thick pan crust with whatever toppings of meat, sauce, cheese, and veggies you prefer. It’s hard to think of many better combinations of food and beverage than Pizza and Wine.

Drink and Eat Well My Friends.

Learn more from these references:

https://en.wikipedia.org/wiki/History_of_pizza

https://bacinos.com/history-of-pizza Where, When, and Who Invented Pizza

https://www.historytoday.com/archive/historians-cookbook/history-pizza, by Alexander Lee, a fellow in the Centre for the Study of the Renaissance, University of Warwick

Historian's Cookbook - A History of Pizza, Alexander Lee, 07-July-2018, Published in History Today, Volume 68, Issue 7, July-2018

https://www.rd.com/article/who-invented-pizza/, Who Invented Pizza? The Delicious History of Pizza Pies By Cassandra Brooklyn, Updated Jul. 20, 2024

7 Fun Facts You Didn't Know About Pizza, Posted by Superberries Team on 10-Oct-2020 to Aronia Berry Recipes

Who Invented Pizza? Did you know pizza took the United States by storm before it became popular in its native Italy?, by Gayle Turim, Updated: 05-May-2023, Original: 27-Jul-2012

Wine Club Release – Nov-2024

Wed, 30 Oct 2024 00:00:00 GMT

Check the website – www.texaswinecollective.com to make reservations (required to participate in the wine and food pairings). Four adults per wine club membership are allowed to join the fun.

Texas Wine Collective Wine Club Release – Nov-2024

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Each TWC winery partner offers a white wine in this release, all recommended for your holiday fare and events.

Brennan Vineyards Estate Cuvée 2023 Texas W

Grape(s): A blend of Viognier and Semillon sourced from Newburg Vineyard just 10 miles south of the winery in Comanche County
Mechanically harvested fruit was pressed and fermented cold at 55oF for about 30 days; aged mostly in used American and French oak barrels for about 6 months with portions undergoing malolactic transformation; blended and bottled @ 12.5% ABV, 0% RS (dry)
The desire was to create an official Estate wine from these two workhorse varieties grown in Newburg Vyd. The Brennan team combined these grapes for a lively and energetic wine with a canary yellow color and light, crisp mouthfeel. Aromatics of candied apricots, butterscotch, and toasted hazelnut lead to rich flavors of candied Meyer lemon, persimmon, tropical fruits, Mexican vanilla, and buttered brioche toast. Pair with baked triple cream brie, fruit salad with poppy seed dressing, garlic and burrata shrimp pasta, prosciutto-wrapped melon, and smothered pork chops.

McPherson Cellars Trebbiano 2022 TX High Plains W

Grape(s): Trebbiano 100% sourced from Newsom Family Vineyards (Steve and Cindy Newsom) near Levelland in Hockley County, TX (west of Lubbock)
Fermented 28 days at 57oF in SS tank; aged 6 months in SS tank; bottled @ 12.7% ABV, (essentially DRY)
Trebbiano is a grape best known in Italy for producing lighter, crisp wines with tart fruit flavors. Kim McPherson and Spenser Igo exploit this grape grown in Texas to develop richer character like jasmine, orange blossom, white lilies, along with creamy citrus flavors, think pink grapefruit, nectarine, and lemon drops, supported by quince and almond. This grape is also widely grown in France, known as Ugni Blanc, for production of brandy (cognac and Armagnac). The medium body and crisp, yeasty flavors call for seafood, baked poultry or pork, classic chef or cobb salads, and a white pizza pie with prosciutto and figs.

Lost Oak Winery Roussanne Reserve 2023 TX High Plains W/M

Grape(s): Roussanne 100%, Diamante Doble Vyd, Tokio, TX, Terry County
Machine harvested; fermented cold for 28 days; aged 8 months in a mix of 40% new French oak, 55% used oak, and 5% SS tank; bottled @ 14.5% ABV, 0% RS (dry)
This grape variety originated in the Rhône Valley of southern France and has now spread to many regions around the world. It produces rich, fuller-bodied aromatic wines with aromas of peach and ripe apple with hints of beeswax and lemon zest. When aged in oak barrels it takes on a Chardonnay-like character with toasty vanilla and ginger spice plus hints of freshly baked biscuits. Winemakers Jim Evans and Angela Chapman have done well with Roussanne and this is another successful bottling. Pair with rich, creamy cheeses, shrimp alfredo, baked chicken, lobster roll, and classic crème brulée. This is a wine that will enhance your Holiday table – turkey and ham, dressing, sweet potatoes with marshmallows, green bean casserole, macaroni and cheese, and yeasty dinner rolls.

This Red wine allocation also includes one offering from each TWC winery partner.

McPherson Cellars Tempranillo – Block Select 2021 TX High Plains R

Grape(s): Tempranillo 100%, Lahey Vyds – East Fulton Block, Brownfield, TX, Terry Cty
Fermented 9 days in SS tank at 60-85oF with overall 35-day skin contact; aged 14 months in a mix of used and new (20%) French oak barrels; bottled @ 13.8% ABV, 0.1% RS (dry)
This is another in McPherson Cellars’ Block series of wines harvested from a specific parcel of vines with superior quality fruit. Originally from Spain, Tempranillo grows extremely well on the Texas High Plains developing wines with creamy red cherry and raspberry fruit. Oak aging adds rich aromas and flavors of cream, vanilla, soft smoky notes, and a range of baking spices. This wine offers refined texture, velvety tannins, with hints of balsamic reduction and sweet tobacco on an elegant finish. Pair with smoked poultry, cream of porcini mushroom soup, spaghetti Bolognese, and grilled meats, especially pork chops.

Brennan Vineyards Winemaker’s Choice Vol 9 (IX) Texas R/M

Grape(s): Grape varieties in this proprietary blend include Cabernet Sauvignon, Syrah, Ruby Cabernet, and Tempranillo, sourced mostly from Comanche and Newburg Vineyards in Comanche Cty
Mechanically harvested fruit; cuvées fermented separately in SS tanks with daily delestage (7 days); aged 10-28 months in used American and French oak barrels; blended and bottled @ 14.4% ABV, 0% RS (DRY)
Brennan Vineyards utilizes a barrel reserve program from which a premium multi-variety and multi-vintage wine is blended. This medium ruby color “W” 9 is robust and complex with youthful bright fruit; aromatics of black pepper, violets, hints of sweet hay, and saddle leather. Fruit flavors of cooked black cherry compote and boysenberry cobbler are supported by notes of pipe tobacco, sage, and cocoa powder. The expansive mouthfeel, medium-to-full bodied tannins, and long savory finish work best with aged, rich cheeses, grilled or roasted pork and beef, smoked turkey or game birds, BBQ brisket, and desserts like chocolate mousse and German chocolate cake.

Lost Oak Winery Holiday Red 2023 TX High Plains R/M

Grape(s): A blend of Merlot 60%, Cabernet Sauvignon 23%, Petit Verdot 9%, and Zinfandel 8%, all sourced from Reddy Vineyards, Brownfield, Terry County, Texas
Machine harvested fruit; various cuvées fermented avg. 10 days in SS tank at 60-85oF; wine pressed from the skins and aged 11 months in SS tank to preserve the bright fruit aromas and flavors; blended, sweetened, stabilized, and bottled @14.0% ABV, 0.8% residual sugar (just a hint of sweetness)
This popular Lost Oak red blend is back for the holiday season. Color of dark plums; aromas of cranberry, black currant and hints of spice and creamy vanilla; flavors of blackberry and boysenberry with a touch of spiced fig. This moderately tannic wine offers a traditional bit of sweetness that pairs beautifully with your holiday fare – turkey, ham, dressing, sweet potatoes, cranberry sauce, and those delicious pumpkin and pecan pies. Also, pairs with blackberry jam and goat cheese bruschetta, Christmas Eve tamales, and dark chocolate mousse sprinkled with cocoa powder. You might even consider prime rib with this wine!
Winemakers, Jim Evans and Angela Chapman, have created this blend for many years to achieve a balance of rich aromas and flavors, solid structure and tannins. The goal is a wine to brighten your holiday table and be enjoyed by everyone gathered there.

The Sweet wines offered are all fun offerings for holiday aperitifs and pairing with spicy cuisine.

Lost Oak Winery Holiday White 2023 TX High Plains S

Grape(s): Gewurztraminer 100% from Diamante Doble Vineyards, Tokio, TX
Mechanically harvested fruit; fermented cold and aged 5 months in SS tank; sweetened, stabilized and bottled @ 13% ABV, 1% RS (semi-sweet)
This Gewurztraminer is a terrific holiday choice offering subtle aromas and flavors of white flower blossoms, gingerbread, clove, honey, and spiced pears. The holiday magic finishes with hints of wintergreen, candied tangerine, and lychee fruit. The subtle sweetness allows this Gewurz to pair with poached pears, candied pecans, chicken or pork tamales, honey glazed ham, fried or roasted turkey, or simply add spices and warm for a fragrant mulled wine.

Brennan Vineyards Comanche Rose 2023 TX High Plains S

Grape(s): Muscat Blanc 97% and Mourvèdre 3% sourced from Reddy Vyd, Brownfield, TX, Terry Cty
Machine harvested fruit was fermented cold and aged in SS tanks; blended, sweetened and stabilized before bottling @ 13% ABV, about 3% RS (moderately sweet)
Dusty rose color; aromas of mandarin orange, orange blossoms, fresh peach; flavors follow the aromas with a subtle mouthfeel and sweet, refreshing finish. Pair with BBQ chicken, creamy soft cheeses, BBQ, or slightly spicy fare like curry, Thai, or Mexican.

Lost Oak Winery Red Moscato 2023 TX High Plains S

Grape(s): Muscat Blanc 41%, Merlot 15%, and Petit Verdot 10% from Reddy Vineyard in Brownfield, plus Muscat Canelli 31% from Diamante Doble Vineyards, Tokio, TX
Machine harvested fruit was fermented cold and aged 7 months in SS tank (no malolactic transformation); blended, sweetened, stabilized, and bottled @ 13.8% ABV, 3.5% RS (moderately sweet)
This sassy fuchsia hued Red Moscato has aromas of fresh strawberries, pink lemonade, and orange zest. The flavors carry over the lemonade and add white peach and casaba melon. The delicately sweet finish lingers and then fades with hints of kiwi and strawberry. Serve chilled for a refreshing aperitif or pair with mandarin and candied pecan green salad, spinach artichoke dip, red beans and rice with andouille sausage, Fischer and Wieser Raspberry Chipotle Sauce over cream cheese, lime tart, and lemon strawberry pie with dark chocolate drizzle.

Taste of Texas: Bonus for Bratwurst

Wed, 25 Sep 2024 00:00:00 GMT

Taste of Texas: Bonus for Bratwurst

A pairing event is scheduled in the Texas Wine Collective Event Center on Sunday, 29-September-2024, with sessions at 12:30 and 2:30 pm. As the calendar approaches time for Oktoberfest and Wurstfest events across Texas, the U.S., Germany, and other parts of the world, it seemed like a good time to celebrate the classic bratwurst sausages featured as these festivals. Attendees will be able to compare different flavors of German-style bratwurst sausages paired with 6 wines from the TWC winery partners: Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.

Discussions with TWC operations manager Amber Saidler and Chef Marshal of the TWC Fork and Cork Fork Food have led to the selection of Brats to be served along with several side dishes. These bratwurst sausages were sourced from Opa’s Smoked Meats in Fredericksburg, TX (410 S Washington Street, 800-543-6750).

Reservations and prepayment are required. Please join us and check the website to make your reservations: www.texaswinecollective.com.

Proposed Brats and wine selections include the following. Sides may include

German mustard, soft pretzels, red cabbage, spaetzle pasta, or German potato salad.

Opa’s Chicken Brat with Poblano Chile and Monterey Jack Cheese

McPherson Viognier 2021

Lost Oak Roussanne Reserve

Opa’s Country Blend Brat - beef and pork, with distinctive herbs and spices

smoked to perfection

Brennan

Lost Oak Red Blend

Opa’s Hatch Green Chile Smoked Brat – slow-cooked beef and pork,

seasoned with smoked Hatch chiles and spices for an enjoyable kick

Wanderer Red Blend

Brennan

When living in or visiting the Texas Hill Country, fall festivals like Oktoberfest and Wurstfest come to mind. Featured at these festivals are German-style “oompa” and polka music, lots of beer and wine, and delicious foods like bratwurst sausages. Sometimes nothing hits the spot like a grilled bratwurst, whether a free sample at HEB or Costco, or on a bun with spicy mustard at a cookout or your favorite dive bar. There’s just something special about that blend of meat and fat used for a German bratwurst.

What exactly is a bratwurst? The "brat" part of the name comes from an Old High German word meaning "meat without waste," while the "wurst" part means "sausage." One will find lots of sausages in Germany, neighboring countries, and across the U.S., especially in the Midwest and in parts of Texas that have a German heritage. All bratwursts are sausages, but not all sausages are bratwursts. As the name suggests, bratwursts originated from the judicious use of leftover butcher scraps made into sausages – in essence, brats were born out of necessity, frugality, and have been perfected over centuries of tradition.

Basically, bratwurst is sourced from pork, beef, or poultry meats left after choicer portions are separated. These so-called scrap meats are then ground to a rougher texture, seasoned, and pushed inside a casing. There are many types of sausages, some finely ground to create a more consistent mouthfeel (like hotdog wieners, bologna, etc.) but the coarse grind in bratwurst provides a more textural bite. Today, most commercial bratwursts are produced using cuts from good quality poultry, pork, and beef.

Most folks think of beer when it comes to Germany and bratwurst, and for good reason. However, there are areas in the country, for example around Würzburg, where wine is a major part of festivals and the everyday serving of bratwurst in restaurants and at home meals. Würzburg is located in the center of Germany, the Bavarian region, along the Main River where quality grapes are grown on gently rolling hillsides. Riesling is the primary grape along with Silvaner, Müller-Thurgau, Wiessburgunder (Pinot Gris), Bacchus, and Mariensteiner, a cross variety of Riesling and Silvaner created here in 1971. Several red varieties are also grown, including Pinot Noir (Spatburgunder), Dornfelder and Blauer Portugieser. Most of these wines are produced in dry or semi-dry styles and provide excellent accompaniment to German cuisine, especially brats like the Würzburger bratwurst made primarily from pork but may also contain beef or veal. Typically, white wine and some citrus juice or zest are included in the recipe giving a light, almost aromatically fruity taste within the sausage. Naturally, this helps the local sausage pair well with the local wines.

There are many types of bratwurst available, and we will share three of them with you today. The first on the menu is a chicken brat that has been flavored with herbs, spices, and other ingredients. Two flavorful, richer white wines were selected to pair with this delicious, lighter-styled Chicken Brat with Poblano Chile and Monterey Jack Cheese.

McPherson Viognier 2021

Lost Oak Roussanne Reserve

Poultry brats sourced from chicken and turkey typically have a tan or golden color and a lighter flavor profile enhanced by a select combination of spices and herbs – salt, sugar, white pepper, nutmeg, coriander, celery seed, marjoram, and ginger. A wiesswurst, or white brat, is traditionally produced from veal (sometimes combined with bacon or poultry meat) and spiced with salt, sugar, mustard, white pepper, cardamom, ginger, nutmeg, and mace.

If you notice an earthy taste in a brat, not too far removed from oregano, it is because many bratwurst variations take advantage of marjoram, an herb with similar flavor characteristics to oregano. Marjoram, also known as sweet marjoram, is an aromatic herb in the mint family. It is native to the Mediterranean region and has been used in cooking for centuries. While similar to oregano, it has a milder flavor and is part of the famous French herbs de Provence mixture. Marjoram is widely used in traditional Italian cooking, including pizzas, and German bratwursts to offer a milder, smoother taste with earthy, woodsy, warm, and fresh notes. (buy marjarom spice jars for each table)

Centuries ago, bratwursts were a means of survival for many German people. During harsh winter months, not even the smallest scraps of meat could be wasted, so they were gathered, chopped, blended, encased, and preserved into bratwurst sausages. The same process continues in Germany today and has become a delicacy consumed throughout Germany and around the world.

Bratwurst has origins with the Celtics, but the Franconians (in Bavaria) developed it further, dating back to the 1300s in this region that would eventually become Eastern Germany. Bratwurst was traditionally consumed for breakfast since farmers would make the sausages in the morning and eat them by noon, as they would otherwise spoil. Only later were techniques developed and ingredients incorporated to help preserve the sausages for longer storage and shelf-life.

The next bratwurst on the menu illustrates both the original concept and development of these sausages. Containing pork and beef the combination or mixed brat has a rough texture and plenty of flavor. So, two red wines with ample body and structure, that yet retained plenty of fruit character, were selected to pair with the Country Blend Brat.

Wanderer Red Blend

Brennan

Related to the rich German heritage in the Texas Hill Country, there are two exciting festivals. Wurstfest in New Braunfels and the Fredericksburg Oktoberfest. Wurstfest is one of the oldest German festivals in the United States. In 1961 a group of German Texans came together to establish a festival to honor and revel in their rich heritage. Wurstfest is held over 10 days at the specially designed Wurstfest Grounds and is considered one of the most authentic German festivals outside of Germany.

Nestled in the charming Hill Country of Texas, Fredericksburg Oktoberfest stands tall as one of the state's most coveted autumn festivals. Celebrated annually in October for over four decades, it draws visitors from far and wide. Both in New Braunfels and Fredericksburg attendees enjoy a wide variety of German cuisine, including bratwurst sausages, schnitzels, potato pancakes, strudels, and pretzels. German and German-styled beers are featured, along with a range of wines, especially Texas wines. The festivals also offer a lot of musical entertainment, including polka bands, accordian players, and Western and rock music, plus various contests and plenty of folks dressed in German-inspired costumes.

The tradition of quality meat production from Germany dates far back in history to the Hamburg area that developed as an independent trading city in the 12th century. In the 15th-16th centuries Hamburgh beef sausages and other cuts of meat became widespread throughout Europe as trading ships from the port of Hamburg traveled far and wide. Germany is located centrally in Europe and was crossed by many trade routes which allowed the spread of German cuisine and traditions while at the same time providing the opportunity to incorporate cuisine and traditions from other regions and nations.

Political unrest in the mid-1800s shook the German Confederation spurring significant immigration to the United States. [Remember, Fredericksburg was founded by German immigrants in 1846.] With those immigrants, many of whom settled in the Texas Hill Country, came German food, beer gardens, farmers, and professional butchers offering a wide range of meat preparations, including the famous bratwursts.

Keeping the focus on Fredericksburg, let’s talk about Opa’s Smoked Meats, the source of today’s bratwursts. In 1947, one hundred years after the founding of Fredericksburb, the Opa’s story began as a local butcher, meat locker, and smokehouse. Today, the family continues Opa’s brand of smoked sausages and smoked meats using authentic German recipes, preserving old-world German heritage.

Select cuts of beef, pork, and poultry go into plump, savory smoked sausages, seasoned with blends of Old World herbs and spices. Over 2.5 million pounds a year of slow-smoked sausage, along with hand-trimmed beef and pork tenderloins are produced. Farm-fresh turkeys and chickens are also available. The Meat Shop and Deli Market provides an attractive and pleasant place to view, sample, and purchase Opa’s products, including meats, cheeses, freshly prepared sandwiches, condiments, beverages, and many other specialty products.

Although Opa’s is old-fashioned when it comes to product quality and customer service, the kitchens and deli market are new and top-of-the line. The processing and packing facilities are fully USDA-inspected. Opa’s continues to grow and improve while maintaining their commitment to quality, flavor, and customer satisfaction here in Fredericksburg for over 65 years.

Brennan

Lost Oak Red Blend

Other Top Sausages in Texas

Czech sausages, also known as Klobase or Klobasa, are related to both Polish Kielbasa and German Wurst. They are rich type of sausage containing ample amounts of garlic, coriander, paprika, and sometimes fennel and anise, brought to Texas by Czech settlers in the mid-to-late 1800s. However, the most popular sausages in Texas are German-style patterned after traditional bratwursts. They are simpler to prepare, cook, and serve thus providing Texans with a delicious option at most BBQ joints. Some of the favorites across Texas are noted below.

Southside Market & Barbeque, Elgin, Austin-Arbor Walk, Bastrop, and Hutto. Southside started serving authentic sausages from the back of a wagon in 1882. Their top sausages include Original Beef Rope Sausage, Sausage Slammers, Jalapeno Cheddar Smoked Sausage, 1882 Beef Smoked Sausage, and Garlic Smoked Sausage.

Banger’s Sausage House & Beer Garden, Austin, opened in 2012 and serves various handmade sausages, especially their famous Banger’s Bratwurst.

Kuby’s Sausage House, Dallas. Freidrich Kuby opened a meat shop in 1961 and introduced German-style sausages. They are known for their meat market, restaurants, bakery, grocery stores, catering, and wild game processing.

Slovacek’s, West, TX, was founded in 1957 offering a taste of Czech and German-style sausages, highlighted by the Hickory Smoked Garlic Green Onion Sausage.

Readfield Meats and Deli, Bryan, was founded in 1960 and this family-run shop offers smoked sausages, dried smoked jerkies, and marinated fajitas.

Chappell Hill Sausage Co, Chappell Hill, was founded in 1968 and this family-owned company has focused on producing great sausages, especially their Country Sausage.

Smitty’s Market, Lockhart, was operated for over 50 years as the Kreuz Market. Since 1999 Smitty’s has continued the tradition of great German-style sausages in Central Texas. The Jalapeno Sausage is a specialty. while BBQ brisket, sides, beverages, and other meat items are also available.

The many varieties hinge on the meat and seasonings. Pork, veal, beef, lamb, turkey, or some combination thereof, with flavorings like garlic, coriander, curry powder, and sage, are all fair game for a brat.

It has been reported that 42 named German bratwursts have been registered. Many of these have come to the U.S., especially to regions like Texas with Germanic heritage. To illustrate the range, here are some major types of German Bratwursts.

Classic bratwurst has coarse ground meat with added fat to create a juicy, delicious sausage. A wide range of herbs and spices are used, including celery seed, lemon, leeks, and marjarom, and it is all contained in a natural or manufactured casing.

Kulmbacher bratwurst uses lots of veal with some pork made into a longer, thinner shape almost like breakfast sausage links in the U.S. The city of origin is only 40 miles from the Czech Republic border. The spice profile includes salt, white pepper, nutmeg, and lemon zest for almost a holiday seasonal taste.

Würzburger bratwurst - Würzburg is located in the center of Germany, the Bavarian region, along the Main River where quality grapes are grown on gently rolling hillsides. The brat is made primarily from pork but may also contain beef or veal. Typically, white wine and citrus juice or zest are included in the recipe to give a light, almost aromatically fruity taste helping the local sausage pair well with the local wines.

Bierwurst is a spicier smoked sausage using beef and pork with seasonings of paprika, mustard seeds, salt, and black peppercorns. The meat is cured, smoked, cured again, then blanched to give extended shelf-life.

Nürnberger rostbratwurst comes from Nuremburg in the Bavarian region and represents a style of sausage that uses ground pork, seasoned with marjarom, and grilled over beechwood. The phrase “rost” in the name means the sausage was cooked directly over a fire.

Coburger bratwurst from Coburg uses a combination of beef and pork with seasoning based on salt, pepper, lemon zest, and nutmeg – similar to the Kulmbacher bratwurst. An egg wash is used to keep the sausage together rather using a casing. This is one of the oldest documented bratwursts in Germany dating back to at least the late 1400s. It is traditionally gently roasted over a pinecone fire.

Thüringer rostbratwurst originated in the Bavarian region where Martin Luther launched the Protestant Revolution. This long, thin sausage, often spiced with marjarom and caraway, is traditionally roasted over a charcoal fire. Because of its long history the Thüringer rostbratwurst received the European Union's Protected Geographical Indication (PGI) status which defines the meat and spice blend and place of production.

Fränkische bratwurst dates back to the early 1300s and is a thicker, coarser pork sausage seasoned with marjarom. It is traditionally served with potato salad, sauerkraut, but no mustard, accompanied by local wine or beer.

Rote wurst is made with ground pork and ground bacon to give a relatively high fat content. Cuts in the casing are usually made before cooking to prevent building pressure and exploding when bitten into. The Swabian region of origin was historically called Alemanni from which several European countries derive their name for Germany (i.e., Alemania – Spain, Alemanha – Portugal).

Today, the bratwurst is a popular food for people around the world. With many varieties and sizes developed over the centuries, it has been embraced throughout Europe, the U.S, (especially in states with German or middle European heritage, like Wisconsin, Michigan, and Texas), and several other countries. A delicious and ingenious creation, bratwurst is often done best by those who first created it. When you’re feeling like eating a hearty bratwurst, stop into a traditional German restaurant, market, or BBQ place that specializes in great sausages.

Support Texas grape growers and winemakers by seeking out your favorite Whites, Reds, and Rosés and enjoy a Taste of Texas with smoked and grilled bratwurst sausages, soft pretzels, BBQ and smoked meats, rich cheeses, traditional German cuisine, and sweet desserts like strudel, Linzer cookies, and black forest chocolate torte.

Drink and Eat Well My Friends.

Learn more from these references:

(1) https://en.wikipedia.org/wiki/Oktoberfest /

(2) 10 Regional Varieties Of German Bratwurst, Explained, by Greyson Ferguson, 8-May-2023,

https://www.tastingtable.com/1277974/regional=varieties-german-bratwurst-explained/

(3) A Brief History of the Bratwurst, by Chris Winberg, 24-Nov-2016, Bavarian Inn Restaurant
https://www.bavarianinn.com/a-brief-history-of-the-bratwurst

(4) https://texasaz.com/7-best-iconic-sausages-in-texas-taste-of-texas-tradition/

(5) bavariatrachten.com/blogs/blog/oktoberfest-in-texas

(6) A Guide to German and Eastern European Sausages, by Janet Rausa Fuller, 15-Sep-2016,

https://www.epicurious.com/ingredients/guide-to-german-and-eastern-european-sausages-bratwurst-

kielbasa-article

(7) The Best "Wurst" Assortment, by Julian Charles, 13-Jun-2024, https://the taste of Germany.com/

blog/the-best-wurst-assortment/#:~:text=The%20Best%20%22Wurst%22%20

Wine Club Release – Sep-2024

Wed, 04 Sep 2024 00:00:00 GMT

Wine Club Release – Sep-2024

Hello TWC Wine Club Members,

Texas Wine Collective September pickup events are scheduled on Sundays, September 8th and September 15th. There will be an early session, 11:00-1:30 pm, and late session, 2:30-5:00 pm, each Sunday for club members and their guests to taste the wines in the allocation accompanied by several curated food bites. There will also be live music for your enjoyment.

Four adults per wine club membership are allowed to join the party. Reservations are required to make sure you get the opportunity to enjoy the paired food bites. Please check the website – www.texaswinecollective.com – and make your reservations to enjoy the wines, foods, friends, and facilities at Texas Wine Collective. Join us and drink well, my friends.

Allocation Selections: R=Red, M=Mixed, W=White, S=Sweet

Lost Oak Winery Trebbiano 2023 TX High Plains W/M

Grape(s): Trebbiano 100%, sourced from Diamante Doble Vyds, Tokio, Terry Cty, TX
Mechanically harvested fruit: pressed, juice fermented cool at 56oF for 25 days, aged 5 months in SS tank, bottled @ 13.7% ABV, 0% RS (dry)
This grape is very popular in Italy and grown extensively in France (called Ugni Blanc) for distillation into Cognac and Armagnac brandy. It offers refreshing crispness for white blends and varietal wines and has become popular in Texas by proving to be both drought and freeze tolerant. There are tropical blossoms, ripe melon, and a hint of citrus on the nose with flavors of pomelo and honeydew melon. The wine is light-bodied with some floral and citrus notes on a pleasing, crisp finish. Pair this with aged NY white cheddar, parmesan crisp with prosciutto, soy ginger pasta bowl, mustardy potato salad with bacon, and apricot marzipan honey thyme tart. Great for garden, porch, or pool - with friends on sunny days.

Brennan Vineyards Roussanne 2023 TX High Plains W

Grape(s): Roussanne 100%, sourced from La Pradera Vineyard, Terry County, TX
Machine harvested fruit; pressed and fermented cool over 1 month in SS tanks; aged with lees stirring in SS tanks; bottled @ 12.5% ABV, 0% RS (dry)
Roussanne has proven a reliable white grape variety in several parts of Texas and many wineries now offer Roussanne in blends or as a varietal bottling. Winemaker Kevin Spivey created this golden-colored, medium-bodied wine that has characteristics of no-oak Chardonnay with aromas of dried apricots and toasted almonds; flavors of gala apples, papaya, dried mango, and key lime; and a well-balanced finish with gentle acidic grip. Pair this with buttery lobster, crab, or shrimp, a rich paté. Alfredo-sauced pastas, grilled chicken, turkey, or pork, and lemon shortbread cookies.

McPherson Cellars Reserve Roussanne 2022 TX High Plains W

Grape(s): Roussanne 100%, sourced from Lahey Vyds near Brownfield, Terry Cty, Texas
Mechanically harvested fruit; pressed and fermented over 25 days at cool temperature in SS tank. The wine was aged 3 months with lees stirring in used oak barrels before bottling at @ 13.7% ABV, 0.3% RS (dry)
Although Viognier has gained some traction as the white grape of Texas, McPherson Cellars has long made the case that Roussanne may be a better choice. This Rhône Valley grape grows well in many parts of Texas and offers fuller-bodied characteristics of Chardonnay, especially when treated in oak barrels. This Reserve bottling brings a juicy mid-palate with notes of muddled lemon with a slight char, nectarine, golden apple, white flowers, and a hint of saltiness. Kim calls this “Texas Sunshine” in a glass. There is a bit of creamy texture from the barrel that fits with both quaffing and food pairing. It pairs well with grilled seafood, shrimp scampi or Alfredo, poultry or pork with cream gravy, cornbread, and butter-sautéed peaches over vanilla ice cream.

McPherson Cellars Mourvèdre Block Series 2021 TX High Plains R

Grape(s): Mourvèdre 100%, Crookhouse East Block, Farmhouse Vyds, Brownfield, Terry Cty, TX
Machine harvested fruit; destemmed, crushed, and fermented in SS tank at 60-80oF over 10 days with overall 30-day skin contact; aged 15 months in French oak barrels (18% new); bottled @ 13.7% ABV, 0.2% RS (dry)
Kim McPherson and Spenser Igo focus on this thin-skinned grape and convert it into a velvety soft wine with aromas and flavors of poached plums, ripe strawberry, warm mincemeat, beef jerky, potting soil, and violets. The wine is layered, complex, and zesty with lingering notes of baking spices and vanilla pound cake. There is a smooth cherry-skin bitterness, almost dusty note, to the gentle tannins and bright acidity at the finish. This is an ideal accompaniment for duck confit taco on soft corn tortilla, charcuterie platters, goat cheese and fig jam bruschetta, grilled bacon-wrapped pork tenderloin, brisket mac and cheese, and blackberry cobbler.

Brennan Vineyards Cabernet Sauvignon 2021 TX High Plains R/M

Grape(s): Cabernet Sauvignon 100%, from vineyards in Tokio, TX, Terry Cty
Mechanically harvested fruit; destemmed, crushed, and fermented in SS tank at 65-85oF; aged 24 mo in used American and French oak barrels; bottled @ 15.3% ABV, 0% RS (dry)
Cabernet Sauvignon, a cross between Cabernet Franc and Sauvignon Blanc, is the world’s most widely planted grape variety. Grown in almost every wine region, it tends to express its typicity of structure, aromas, and flavors wherever it is grown and in a myriad of winemaking formats. Although the variety originated in a cooler, wetter climate, growers in Texas have adapted methods to produce quality varietal wines. This Cab Sauv has medium-plus concentration; aromas of black cherries, baking spices, and beet greens; full-bodied mouthfeel with flavors of black cherry, blackberry, and black currant fruit; well-balanced with layers of complexity and a rich finish with soft, elegant tannins. Pair with BBQ, skirt steak fajitas, grilled asparagus, and pear tart with molasses and cream cheese.

Lost Oak Winery Merlot 2022 TX High Plains R/M

Grape(s): Merlot 95% Bingham Family Vyds, Meadow, TX, and Mourvèdre 5%, Diamante Doble Vyds, Tokio, Terry Cty, TX
Machine harvested fruit; destemmed and crushed; fermented over 10 days in SS tank at 60-85oF; wine pressed from the skins and aged 18 months in used American and French oak barrels; blended and bottled @15.2% ABV, 0% RS (dry)
Winemakers Jim Evans and Angela Chapman have produced many delicious Merlot wines, and this is another standout. A cross between Cabernet Franc and an obscure variety from Brittany, Merlot is the 2nd most widely planted grape in the world, used for both blending and varietal wines. Merlot is popular in Texas and grows well in many areas. This wine offers a pale ruby color and aromas and flavors of cherry, red plum, underripe strawberry, vanilla, black tea leaves, woodsmoke, and freshly plowed earth. Rich and layered with good balance, this has a lingering finish with moderate tannins and a hint of chalk. Pair with feta baked with honey and pecans, sauteed mushrooms with parmesan, roasted pork shoulder with peach glaze, and classic lasagna Bolognese. For dessert, try orange-infused dark chocolates.

Lost Oak Winery Rosa Blanca 2023 TX High Plains S

Grape(s): Muscat Blanc 47%, Reddy Vyds, Brownfield; Muscat Canelli 40%, Diamante Doble Vyds, Tokio; Zinfandel 11% & Merlot 2%, Reddy Vyds, Brownfield; all Terry Cty, TX
Mechanically harvested Muscat fruit was pressed and fermented cold in SS tank; aged 7 months in SS tank; blended with the red wines, sweetened, stablilized, and bottled @ 13.8% ABV, 4.0% RS (sweet)
Winemakers may blend to achieve a specific color, bouquet, or flavor profile, or may just have fun mixing things together. Muscat Blanc, one of over 200 cultivars of the Muscat family, was blended with just enough Zinfandel and Merlot to give a classic rosé tint. The aromas offer strawberry, peach, and apricot while the palate may conjure memories of lemonade and popsicle stands in the summer. This is truly a porch or patio “pounder” that is still capable of pairing with melon skewers, sweet avocado spread on buttered brioche, bacon artichoke dip, sweet baby back ribs, maple sausage, and strawberry pound cake.

Brennan Vineyards Sweet ArrowRed N.V. TX High Plains S

Grape(s): Blend of red grapes from Blackwater Draw Vyd, Brownfield, Terry Cty, TX
Machine harvested fruit was destemmed, crushed, and fermented over 8-10 days and kept in skin contact for about 25 days. The cuvées were aged in SS tanks; once blended, the wine was sweetened, stabilized, and bottled @ 13.9% ABV, about 4% RS (sweet)
This lighter ruby-hued wine has aromas and flavors of candied cherry and baked plum. There is a balance of acidity and sweetness that flows easily over the palate. This wine can be served slightly chilled to pair with chocolate torte, chocolate pudding, cherry-chocolate cheesecake, and berry custard tart. It kinda goes with sweet-sauced BBQ and Mexican dishes like chicken molé, too.

Texas Wine Collective Sweet Muscat 2022 TX High Plains S

Grape(s): Fruit sourced from Lahey Vyds, Brownfield, Terry Cty, Texas
Machine harvested fruit was pressed and fermented for 25 days at 56oF in SS tank; aged in SS tank (no malolactic transformation). The wine was sweetened, stabilized, and bottled @ 12.7% ABV, 4.2% RS (sweet)
This light, easy-drinking white was produced by Kim McPherson and Spenser Igo for the TWC label. It is fruity, sweet, and refreshing with aromas and flavors of peach, apricot, and Meyer lemon with some lemonade and pineapple juice character. There are hints of tropical fruit at the finish. Besides being a simple, fun palate pleaser, it pairs well with spicy cuisine – Thai, Indian, or Mexican, soft cheeses and dried fruit on your charcuterie platter, salads with spring fruit and toasted pecans, and butter sugar cookies.

Taste of Texas: BBQ and Wine

Wed, 21 Aug 2024 00:00:00 GMT

Taste of Texas: BBQ and Wine

This Texas Wine Collective Taste of Texas: Barbecue and Wine, is scheduled on Sunday August 25, with sessions at 12:30 pm and 2:30 pm. Wine Educator Carl Hudson will host these sessions featuring 3 different barbecued meats flavored with 3 different sauces and paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars. While tasting the BBQ there will be a lively discussion of the concept and history of grilling and smoking meats, along with an exploration of what wines and wine flavors match with certain meats and BBQ sauce ingredients.

See the website for reservations and tickets: www.texaswinecollective.com.

Reservations and advanced ticket purchase are required for this event.

The proposed menu for this BBQ event includes the following

Smoked Turkey Breast with a spicy, aromatic sauce flavored with pineapple, ginger, pepper sauce, coconut milk, and soy sauce.

Pork Rib with a spicy North Carolina-style sauce flavored with apple cider vinegar, honey, Worcestershire, pepper sauce, rosemary, and thyme.

Beef brisket, first rubbed with a spicy mix of herbs, salt, and pepper, then smoked and grilled with a sauce flavored with ketchup, mustard, cayenne, cardamom, cumin, and apple cider vinegar.

The first step in pairing barbecue and wine is to identify one or two dominant elements in the dish and then look for a complementary element or two in the wine. The dominant element in a particular dish typically falls into one of three categories:

The primary ingredient (meat) 2. The cooking method 3. The sauce and/or side(s)

While thinking about these key elements, consider regional BBQ practices that have significantly influenced how turkey is prepared across the United States. In Southern states, BBQ turkey is often smoked using hickory wood, imparting a rich, smoky flavor. A marinade of citrus juice and/or vinegar, spices, and mustard can be used to achieve a distinctive taste profile. In Texas, BBQ turkey typically features robust flavors from dry rubs that contain chili powder, paprika, mustard, herbs, pepper, brown sugar, and cumin. The turkey is usually cooked at lower temperature for extended periods, resulting in tender, juicy meat.

Midwestern practices often involve brining the turkey before smoking. Brining ensures the meat remains moist and tender and applewood smoke tends to add a subtle sweetness to the turkey. On the West Coast, turkey prepared with more diverse and innovative flavors featuring ingredients like ginger, coconut milk, pineapple and citrus juices, soy and pepper sauces, and Asian spices reflect the region’s cultural and culinary diversity. Each regional variation brings unique flavors and techniques to BBQ turkey, showcasing the big bird’s versatility and appeal across different American culinary traditions.

It seemed appropriate for this first offering of peppered turkey breast to select from a lineup of juicy, fruit-forward, dry or off-dry wines like unoaked Chardonnay, Chenin Blanc, Viognier, Pinot Gris, white Rhône blends, Riesling, or a wide range of Rosé wines. Selected for today are two Texas Wine Collective favorites from McPherson Cellars in Lubbock. Each should pair well with the spicy, aromatic flavors of Peppered Turkey Breast.

McPherson Cellars Viognier 2021 Texas High Plains

Grape(s): Viognier 100% from Texas High Plains vineyards

Machine harvested fruit; pressed and fermented cold over 1 month in SS tanks; aged for about 9 months with lees stirring in SS tanks; blended and bottled @ 13.8% ABV, 0.3% RS (dry). Winemakers Kim McPherson and Spenser Igo do a great job with Rhône white grapes and this dry, crisp, refreshing Viognier is no exception. From its origin in the hilly northern Rhône Valley, Viognier has truly found a home on the High Plains of Texas. Aging in SS helps spotlight primary aromas and flavors of peach, apricot, pear, melon, honeysuckle blossoms, and pineapple. Pair this wine with bacon spinach artichoke dip, grilled sea bass, cheese enchiladas with avocado cream sauce, BBQ turkey or chicken, and peach-apple bread pudding for dessert.

McPherson Cellars Les Copains Rosé 2022 Texas High Plains

Grape(s): A blend of Rhône-based varieties from Texas High Plains vineyards

Les Copains in French means friends or partners. Kim McPherson and Spenser Igo have created a stellar blend by partnering Rhône-based grapes sourced from Texas High Plains vineyards. These grapes have become well-established on the Texas High Plains and are a key part of the McPherson portfolio. Mechanically harvested fruit was pressed; fermented cold at 52oF; aged in SS tank (no malolactic transformation); bottled @ 13.5% ABV, 0.2% RS (dry). Les Copains rosé calls to mind those from the Rhône Valley and Provence - French regions that have made dry rosé iconic. This dry rosé offers opulent fruit and aromatics: think strawberry, Meyer lemon, wildflowers, and watermelon with a finish that is both creamy and tingles with good acidity for food pairing and porch drinking alike! Enjoy this with simply prepared seafood dishes, mild cheeses, prosciutto wrapped honeydew melon slices, and BBQ’d chicken, turkey, or pork.

At one time considered a candidate as the national bird, turkeys were abundant in most parts of America. Barbecuing turkey dates back many centuries. Indigenous people of North America originally prepared wild turkey over smoky cooking fires and preserved meat strips by smoking. European settlers later adopted these techniques, integrating them into their own culinary practices. During the colonial era, turkey became a popular protein due to its abundance and affordability. Roasting or cooking meats over an open pit of hot coals was a common method that evolved, giving rise to modern BBQ methods that incorporate marinades, rubs, and smoking for added flavor. As settlers developed various colonies on the East Coast and then moved westward across the Appalachian Mountains into the Ohio and Mississippi River valleys they found an abundance of turkeys which carry a lot of meat for a bird. Even though turkeys are wary and sometimes difficult to kill, both Native Americans and early European settlers found ways to bring turkey to their cooking fires.

Fast-forward to the early 1900s, when Samuel Greenberg, a Jewish community leader, started smoking turkeys in Tyler, TX, to fill a need for kosher barbecue. The demand grew as smoked turkey became “the rage of the moment,” according to the Fort Worth Star-Telegram in 1939.

Brining involves soaking the turkey in a saltwater solution to enhance moisture content. Other ingredients including sugar and herbs like thyme, rosemary, and bay leaves, infuse more flavor. Marinating uses acidic solutions that include lemon juice or vinegar combined with oil and spices. Turkeys are usually brinded for 12 to 24 hours while marinating is mostly done for shorter periods of 4 to 10 hours. Both methods help the turkey meat to stay juicy during the BBQ process. Rubs are dry spice mixtures applied to the turkey’s surface at least an hour before cooking to create a flavorful crust. Common ingredients include paprika, garlic powder, black pepper, plus brown sugar for caramelization or cayenne for heat. Including a mixture of herbs, rosemary, thyme, and sage, will enhance a traditional turkey flavor. Rubbing the seasoning under the skin ensures deeper flavor penetration.

Grilling and smoking offer distinct approaches to BBQ turkey. Grilling uses high temperatures, usually between 350°F and 400°F. This method, often best for legs and thighs, produces crispy skin while keeping the meat juicy inside. Smoking uses low, consistent temperatures (225°F to 250°F) over several hours, infusing the turkey with a rich, smoky flavor. Hardwood varieties like hickory, apple, cherry, and mesquite add unique tastes. Smoking requires more time and patience but results in tender, flavorful meat.

Side dishes that pair well with BBQ turkey include roasted vegetables like carrots, potatoes, and Brussels sprouts that bring earthy flavors to enhance the smoky taste of turkey. A tangy coleslaw adds a crunchy texture and refreshing bite. Baked beans add a sweet and savory component while cornbread, with a slightly sweet and grainy texture, complements BBQ turkey perfectly. Macaroni and cheese offers a creamy, cheesy contrast to the turkey’s smokiness. And for many, a green salad with a light vinaigrette adds an uplifting fresh element to the meal.

Story excerpted from BBQ Turkey: History, Prep Tips, Techniques, and Perfect Pairings

By Jessie, June 14, 2024, https://faring-well.com/bbq-turkey/

Pork barbecue in North Carolina is serious business and can sometimes even become a politically charged subject. Two styles have developed over the years and both have enthusiastic supporters. Lexington or Western Style uses a red sauce, or "dip", made from vinegar, tomatoes, and usually red pepper sauce or flakes, along with other spices that vary from recipe to recipe. Pork shoulder is the part of the pig that is almost required and is the most common type of BBQ in the western areas of the state. Coleslaw is most often served alongside the meat with the red sauce used as a dressing or dip.

The other main style of Carolina BBQ is called Eastern and is said to use "every part of the hog except the squeal”. On special occasions a whole pig is cooked and served with flair for a larger group of people (this is called “pig pickin”, or in Louisiana, “cochon du lait”). The sauce is based on vinegar and black pepper with little or no tomato and is mostly used for seasoning either as a mop while the pork is cooking and/or poured on the finished meat. Coleslaw made with mayonnaise is the primary side dish, often served with pork in a sandwich.

The key ingredients that make North Carolina barbecue famous are pork for the meat and a taste of vinegar and pepper in the sauce. This combination calls for a complex wine with good acidity to balance the use of vinegar. However, the wines need not be too bold. Pork is a richer meat than chicken, but not so rich as beef, game, or even sausage. So, well-structured, medium-bodied reds with good acidity and plenty of fruit character work well with BBQ pork – wines like Tempranillo, Sangiovese, Cabernet Franc, Carignan, Mourvèdre, and Rhône blends.

Brennan Vineyards Cabernet Franc 2020 Texas High Plains

Grape(s): Cabernet Franc 100%, sourced from Texas High Plains vineyards

Fruit was mechanically harvested and fermented in SS tank at 65-85oF; aged 24 months in used American and French oak barrels; bottled @ 13.4% ABV, 0% RS (dry). Cabernet Franc is one of the noble varieties for production of the famous red wines of Bordeaux. It has proven to be a good producer here in the warmer, drier climates of Texas. This wine has a lovely garnet color with brick rim, medium-plus concentration, and aromas of black cherry, black currant, rhubarb, beet greens, and dried tobacco leaf. Flavors on the palate are black currant, ripe strawberry, cherry, white pepper, with notes of baking spice and vanilla cream from oak aging. The wine offers layers of complexity and a well-balanced finish with softer, silky tannins. This is a noble effort that pairs well with most BBQ, wild game dishes, truffle and burrata-topped pastas, and German chocolate cake.

McPherson Cellars Sangiovese 2021 Texas High Plains

Grape(s): Sangiovese 100%, sourced from Lahey Vyds, Brownfield, TX,

Terry Cty, and Sagmor Vyd near Lubbock, TX

Mechanically harvested fruit was fermented 10 days in SS tank with overall 25-day skin contact; aged 14 months in French oak barrels (20% new); bottled @ 13.7% ABV, 0.2% RS (dry). With this flagship wine Kim McPherson and Spenser Igo pay homage to Doc McPherson who was the first in Texas to plant Sangiovese in Sagmor Vineyard on the High Plains in the 1970s. Aromas and flavors include red liquorice, black cherry cola, white pepper, and nuances of vanilla and baking spices. This is a dry, medium-bodied wine with a soft mouth feel and a rich, smooth finish. Sangiovese pairs especially well with dishes containing tomato sauce (sausage pizza, spaghetti Bolognese, and cheesy lasagna), stuffed mushrooms, and grilled meats – pork, turkey, chicken, and sausage.

There have been feuds, usually light-hearted, over which style is real Carolina BBQ. In 2006 bills were introduced in the state legislature with the goal of declaring one or the other style as the official North Carolina BBQ. Neither bill passed. In 2007 a compromise, NC House Bill 433 passed, granting the Lexington Barbecue Festival the title of "Official Food Festival of the Piedmont Triad Region (western) of the State of North Carolina". This effectively bypassed any controversy regarding Eastern region barbecue and prevented confusion that would have resulted by naming a singular, official style of barbecue for the entire state.

While North Carolina can claim fame for BBQ pork, the concept of slow cooking any and every part of the pig has spread throughout the country. For example, Memphis is famous for pork ribs, often called baby back ribs, and most every state claims some version of tasty pork ribs, including Texas with a range of sweet to spicy sauces. BBQ pork tenderloins have become a common option and one of my favorite methods is stuffing the loin with bacon strips and a flavorful sauce like Fischer Wieser Raspberry Chipotle or their new Bacon Chipotle sauce with molasses. A good dose of yellow mustard, in and out, really enhances the flavor profile.

Like in North Carolina, various cooking options are found throughout the country. Oftentimes "barbecuing" and "grilling" are used interchangeably. However, grilling more specifically refers to the use of higher temperature dry heat from the source (wood, charcoal, gas) applied directly to cook the meat more quickly. Barbecuing, also called smoking, is a slower process where lower temperature heat is applied indirectly via hot smoke, providing a distinctly smoky flavor to the meat.

Story adapted from Wikipedia

Texas Monthly magazine has covered the Texas BBQ scene for many years, often publishing an edition on the Top 50 BBQ joints in the state. Most Texas BBQ is focused on beef, especially brisket, where high impact grilling over wood heat, usually from mesquite or oak, and a less-sweet sauce based on mustard and vinegar are used to produce rather intense flavors. Beef is a heavier meat and with a rich sauce that can also contain tomato along with mustard, a bigger red wine with complexity and intensity is called for, such as Cabernet Sauvignon, Petit Verdot, Malbec, Petite Sirah, Syrah, bold Rhône red blends, and Zinfandel. The brisket for this event was treated with a spicy dry rub of herbs, salt, and pepper, then smoked and grilled with a mopping sauce flavored with ketchup, mustard, Worcestershire cayenne, cardamom, cumin, and apple cider vinegar.

Lost Oak Winery Petit Verdot 2020 Texas

Grape(s): Petit Verdot 100%, Sprayberry Vyd, Midland, TX

These grapes were machine harvested; fermented in SS tank; underwent malolactic transformation; aged about 19 months in used oak barrels; bottled @ 12.6% ABV, 0% RS (dry). This dark, full-flavored wine shows off the versatility of this important Bordeaux grape variety typically added to Cabernet Sauvignon and/or Merlot-based blends at 4-10%. Petit Verdot adds darker color, richer flavor, and better tannin structure to many Bordeaux blends, as well as similar wines across the world. Alone, Petit Verdot can produce a tannic wine with unpleasant astringency, UNLESS techniques are used to soften tannins and highlight the fruit. Winemakers Jim Evans and Angela Chapman have created a rich, relatively low in alcohol, palate pleasing version of Petit Verdot that pairs with sage and prosciutto pasta, sausage rigatoni with vodka sauce, veal or chicken parmesan, and BBQ ribs and beef.

Brennan Vineyards Pat’s Tribute Red Blend 2019 Texas

Grape(s): A proprietary blend of Nero d’Avola, Carmènére, Graciaño, and Cabernet Franc sourced from both Central Texas and High Plains vineyards

The JPB Tribute is a bold red wine honoring the late Dr. Pat Brennan, founder of Brennan Vineyards. Dr. Brennan's favorite wines were fruit forward, bold reds full of texture and depth. This complex blend delivers just that. The label design showcases Pat’s personal connection with all Brennan Vineyards by featuring a handwritten script taken from winemaking notes over the years. The grape varieties were fermented separately in SS tanks or bins. Cuvées received regular punch-downs during fermentation (avg. 10 days) to enhance juice-to-skin contact for greater flavor and tannin extraction, and to provide sufficient air contact (oxygen) for optimum yeast activity. Once fermentation was completed, juice was pressed from the skins, settled in tanks, and racked into used American and French oak barrels for aging – average 24 months. The various cuvées were eventually blended to provide the flavor characteristics winemaker Todd Webster desired, and the wine was bottled @ 14.4% ABV, 0% RS (dry).

The wine offers a deep garnet color with a pale rim; aromas of black cherry, cassis, cocoa, and violet petals; flavors of plums, black currants, roasted coffee beans, wet stone, and hints of leather and cedar. The finish is rich with medium-tannins. Pair this with coffee/cocoa powder/pepper-rubbed beef steaks, game birds and venison, grilled pork tenderloins, and smoky Texas BBQ!

Brisket History in Texas

Long ago it was common to pit cook whole, half, or quarter cuts of beef for community or ranch celebrations, and people ate the cut of smoked meat they were served. In the late 1950s the meat packing industry began to separate cuts of beef and ship them in boxes to customers. Black’s BBQ in Lockhart claims they were the first to use brisket cuts exclusively on their menu. By the 1960s the beef purveyor IBP was shipping individual cuts of beef in boxes and many BBQ joints started focusing on brisket, then a relatively inexpensive cut of meat. Joe Capello of City Market in Luling remembers separating the forequarter from the carcass which led to the cross-cut chuck portion being smoked in the pit. Customers would just order beef, fatty or lean. The menu at Smitty’s Market in Lockhart harkens back to these menu options - “Lean” means shoulder clod and “Fat” means brisket.

Allen Prine in Wichita Falls sold hams and beef, but not specific cuts like brisket. The whole beef forequarter was cut into 10-11 different pieces and cooked much like we do brisket today. Allen doesn’t remember serving brisket on its own until the 1970s-80s when cryo-vac’d packages of boneless brisket became available.

Institutional Meat Purchase Specifications (IMPS) were first published in 1958, setting standards for predictably cut portions of beef sold in boxes into the market. By 1965 almost every market, including mom and pop BBQ joints, began purchasing boxed meats including IMPS item #120, beef brisket.

Another key factor in developing brisket as a classic BBQ staple was the impact of Steve Olson, a cattle rancher in upstate NY. He worked for the USDA and was given the job to overhaul the IMPS specifications. He focused on traditional butchering methods that used the top edge of brisket as a dividing line in the processing of beef forequarters. Early on the bones near this edge were probably included in the brisket cut, but cryo-vac representatives complained that the bones punctured their packaging. So, the specs for brisket were changed and the boneless cut we now know became standard.

Some of earliest mentions of smoked beef brisket came from 1910 newspaper advertisements from two grocery stores in El Paso. These two stores were serving smoked brisket from their deli counters to mostly Jewish clientele along with other traditionally Jewish food items like smoked whitefish and Kosher sausage. In 1916 the Weil Brothers in Corpus Christi advertised their smoked brisket. The store was owned by Alex and Moise Weil whose Jewish father immigrated to Texas from Alsace, France in 1867. Pastrami (cured brisket) and smoked brisket are common items on Jewish menus, and the Weil Store sold both pastrami and regular smoked brisket. It was probably served on a plate rather than on butcher paper like in the famous Central Texas BBQ meccas that only began listing smoked brisket on their menus some 40 years later.

Because of Kosher food requirements, it makes sense that Jewish immigrants would focus on brisket from the forequarter as an important and revered part of their cuisine, especially for the Passover celebration. It appears that smoked brisket made it into Jewish grocery markets and delis in far west Texas long before it became the staple we now celebrate in the famous central Texas BBQ joints.

Story adapted from a Texas Monthly article by Daniel Vaughn, 24-Jan-2014

Taste of Texas: Burgers and Big Reds

Fri, 12 Jul 2024 00:00:00 GMT

BTW, the next Taste of Texas pairing will be Sunday, 25-Aug-2024 - BBQ and Wine.

Check the website to make your reservations: www.texaswinecollective.com. Please join us!

Reservations and prepayment are required.

Proposed Menu:

Mushroom Swiss Cheese Burger

Lost Oak Winery Merlot 2020

Texas Wine Collective GSM 2021

Whiskey Glazed Blue Cheese Burger

Brennan Vineyards Super Nero 2019

McPherson Cellars Petit Sirah Block Series 2019

Luther Burger with Cheddar and Bacon

Brennan Vineyards Protectors Red Blend NV

Lost Oak Winery Meritage 2020

The history of hamburgers in America can be traced back to the 19th century when German immigrants brought with them a dish called "Hamburg-style beef.” The term "hamburger" comes from the city of Hamburg in Germany, known for producing and exporting high-quality beef. The modern hamburger as we know it likely originated at state fairs in the U.S. between 1870 and 1900, especially in the Midwest. But the history of hamburgers and ground meat goes much further back in time, so let’s explore some of the origins of America’s most popular sandwich.

Chopped meat served inside a bread roll or between slices of bread is nearly as ancient as civilization. The foundation for a ground-beef sandwich was laid with the domestication of cattle in Mesopotamia around 10,000 years ago. History suggests that ancient Egyptians ate ground meat and mounted soldiers often consumed raw or cooked meat patties that could be eaten with one hand while continuing to ride. In the 1200s Russian soldiers adapted this concept to include raw meat, onions, and eggs called steak tartare.

A 1st century AD Roman cookbook described a minced meat patty blended with crushed nuts, heavily spiced and cooked over a flame. Minced or pounded beef delicacies from Hamburg, Germany spread when the area grew as an independent trading city in the 12th century. In the 15th-16th centuries hashed beef was made into sausages throughout Europe. Trading ships from the port of Hamburg brought back the steak tartare concept from Russia, and enterprising folks began to cook the patties into an early version of hamburger steak, sometimes served between two slices of bread as a simple meal

A mid-1700s cookbook described “Hamburgh sausages” served on toasted bread. In Germany, a minced meat patty on bread called Rundstuck Warm was popular in the 1870s. This was the Hamburgh Steak prepared by pounding a slice of round steak to break down the fiber after which it was wrapped around finely minced onions fried in butter, seasoned with salt and pepper, and broiled.

Political unrest in the mid-1800s shook the German Confederation spurring significant immigration to the United States. [Remember, Fredericksburg was founded by German immigrants in 1846.] With those immigrants came German food, beer gardens, and professional butchers offering a wide range of meat preparations. Because Hamburg was well-known as an exporter of high-quality beef and other meats, restaurants began offering a “Hamburg-style” chopped steak.

Our menu today will begin with a well-seasoned slider burger topped with mushrooms and Swiss cheese, served with two medium-bodied red wines.

Lost Oak Winery Merlot 2020 Texas High Plains AVA

This 100% Merlot was sourced from Diamante Doble Vyds, Tokio, TX, Terry Cty. The fruit was machine harvested; fermented in SS tank; aged 18 mo in a mix of French and American oak barrels with just a touch of cherry wood; bottled @ 14% ABV, 0.0% RS (dry). Winemaker Jim Evans has a long history of producing delicious Merlot wines – remember the wonderful Double Diamond bottlings from years past? Jet Wilmeth grows top-quality Merlot fruit in his Tokio, TX, vineyard (over 3,500 ft above sea level), about ten miles west of Brownfield and only 50 miles from the New Mexico border. Merlot is noted for rich black cherry aromas and flavors with subtle hints of fresh garden herbs. The finish offers moderate tannins and notes of black tea leaves. Pair with rich cheeses, chicken and pasta dishes, smoked pork ribs, bacon or chopped brisket macaroni and cheese, and rosemary shortbread bars with dark chocolate. This is a wonderful Burger Wine.

Texas Wine Collective GSM 2021 Texas

Varietal wines of Grenache, Syrah, and Mourvèdre were produced from mechanically harvested grapes sourced from both Texas High Plains and Texas Hill Country vineyards. After fermenting separately in stainless steel tanks at controlled temperature, the wines were aged in neutral oak barrels for 24 months. Selected cuvées, Syrah 41%, Mourvèdre 36%, and Grenache 23%, were blended by Jean Hoefliger and Consulting Winemaking Team exclusively for Texas Wine Collective and bottled at 13.9% ABV. The wine offers typical aromas and flavors of red berry, black plum, aged leather, and clove spice. The mouth feel is velvety smooth with hints of tobacco and cocoa powder on an easy, medium tannin finish. Pair with charcuterie, grilled chicken or pork, simple pastas, and your favorite hamburger combination.

Exploring the origins of hamburgers in the U.S. is filled with fun and interesting legend and lore, some of it even true. In mid-19th century America, preparations of raw beef, chopped, chipped, ground or scraped, were a common prescription for digestive issues. After a New York doctor, James H. Salisbury, proposed in 1867 that cooked beef patties might also be healthy, the “Salisbury Steak” was readily adopted. These minced beef and onion patties were served on a plate, not bread, and were supposedly first made with beef from choice cows like those raised in the countryside around Hamburg, Germany. Around the same time, the first meat grinders came into use (Salisbury endorsed one called the American Chopper) setting the stage for an explosion of readily available ground beef.

The Menches Brothers immigrated from Germany and settled in Hamburg, NY. They were vendors at the 1885 Erie County Fair (in Buffalo, NY) where they ran out of sausage and substituted ground beef in their sandwiches, calling them hamburgers after their town of residence. Another vendor, Charlie Nagreen of Seymour, Wisconsin, known as “Hamburger Charlie,” introduced meatball sandwiches at an 1885 county fair making it easier for customers to eat while walking around. These were dubbed hamburgers and earned him his nickname. Note: When I first moved to Fredericksburg there was a Charlie’s Hamburgers restaurant on south Washington Street where Nury’s Restaurant is now located. Charlie’s made a great hamburger and I miss the place. However, I am relatively sure there was no real connection between Hamburger Charlie of Wisconsin and Charlie’s Hamburgers in Fredericksburg.
Hamburgers have a strong connection to the Lone Star State. A Texas newspaper from 1894 contained an early mention of a hamburger documented in the advertisement: "Hamburger steak sandwiches every day in the week at Barny's Saloon, Moulton," a Texas town between SATX and Houston. Further, Texas historian Frank X. Tolbert credits invention of the hamburger to Fletcher Davis of Athens, TX, who sold the sandwiches in his restaurant in the 1880s and purportedly brought them to the 1904 St. Louis World's Fair where they became a hit at his Old Dave’s Burger Stand on the midway. The burger-on-a-bun was not the only food item that found its first wide audience at the 1904 St. Louis World’s Fair as waffle ice cream cones, cotton candy, peanut butter, and iced tea were also introduced to millions of Americans.
Some have credited a Danish immigrant, Louis Lassen, with selling the first hamburger in 1895, a ground beef patty made from steak scraps served between two pieces of white toast at his Louis' Lunch Wagon in New Haven, Connecticut. Similarly, a story by Michael Wallis, author of "Route 66, The Mother Road", noted that Oscar Weber Bilby of Tulsa, OK, served hamburgers on his wife’s homemade yeast buns as early as July 4, 1891. These hamburgers became even more popular when Bilby offered them at his Weber’s Root Beer Stand. Before this time the burger patty was typically served between slices of bread, something we know as a “patty melt.” Today, we think of a patty melt as a burger with sauteed onions and cheese between two slices of bread, typically rye bread, to which sauerkraut is often added and the sandwich is then buttered and fried.

Other restaurants have played a role in further developing and popularizing the hamburger. Dyer's Burgers of Memphis, TN, in 1912 is credited with deep frying their burger patties using a cast-iron skillet. A fry cook named Walter Anderson, co-founded White Castle in Wichita, KN, 1921, and trademarked the name “slyders” for his small burgers that originally sold for 5 cents. White Castle has received a lot of credit for creating the hamburger bun in 1916, but Bert Gary of Clarinda, Iowa, claimed to be the “daddy” of hamburgers by using buns instead of bread many years earlier (1901-1902).

Around this time in history another hamburger variation became popular, a Sloppy Joe. A chili-like mix of ground beef, tomato-based sauce, and sometimes vegetables, was cooked and poured over a bun, bread, bagel, English muffin, even potatoes, rice, or pasta. This was an easy preparation and offered another simple way to enjoy ground beef. If your Sloppy Joe is served over a bun it becomes a hamburger eaten with a fork instead of by hand.

For today, a whiskey glazed slider burger topped with blue cheese is offered with two rich, fuller-bodied red wines.

Brennan Vineyards Super Nero 2019 Texas

McPherson Cellars Petite Sirah Block Series 2019 Texas High Plains AVA

This delicious, fuller-bodied red was sourced from Farmhouse Vineyards Crooke House East Block. The fruit was machine harvested; fermented in SS tank; aged 18 mo in a mix of French and American oak barrels; bottled @ 13.5% ABV, 0.2% RS (dry). Petite Sirah is an original French grape, often called Durif, that grows well in warm, arid climates – thus it has adapted well to the Lone Star State. Petite Sirah has small, very dark berries that typically produce rich purple-black wines that can often have significant tannins at the finish. When tamed such as this wine has been, there results a glass full of dark fruit aromas of blueberry cobbler and wild blackberries. There are more concentrated dark berry flavors on the palate with a whiff of woodsmoke and a kiss of cracked black pepper. The tannins are medium-to-full and the deeply flavored finish lingers. This is a great pairing for grilled or smoked meats, richly flavored casseroles, and burgers of any kind.

Today we immediately identify the hamburger as a specific type of sandwich consisting of a cooked ground beef meat patty, placed between halves of a sliced bun and served with various condiments, such as mayonnaise, mustard, ketchup, lettuce, tomato, onion, pickles, and cheese.

Cheese was at the forefront of the next major development in hamburgers. Several restaurants have claimed credit for inventing the cheeseburger, including the Rite Spot of Pasadena, CA, circa 1925, Kaelin's Restaurant of Louisville, KY, in 1934, and Humpty Dumpty Drive-In of Denver, CO, that in 1935 actually trademarked the name “cheeseburger.” At Bob’s Pantry in Glendale, CA, Bob Wian offered a double-deck cheeseburger in 1937 and renamed his chain Bob’s Big Boy after the sandwich.
Today there are many meat variations used in burger-type sandwiches. In addition to beef, there is ground pork, chicken, turkey, along with wild game, including bison, elk, venison, wild boar, ostrich, caribou, moose, etc., and now even meatless veggie burgers are available.
The slider is a small hamburger served on an equally small bun. Several stories suggest how these were named. Their small size allows them to "slide" down the throat in one or two bites. Another version relates to small burgers served by flight-line galleys at military airfields which were so greasy they slid right through you. Perhaps my favorite of these stories comes from U.S. Navy ships where greasy burgers slid across the galley flat-top grill while the ship pitched and rolled in heavy seas. Slider burgers, also referred to as Burger Buddies or Burger Shots, are common at many fast-food restaurants, such as Krystal, Jack-in-the-Box, T.G.I. Fridays, and Burger King.

One can hardly keep count of the hamburger restaurants in the U.S. today. Among them are White Castle (founded in 1921), Dairy Queen (1940), In-N-Out Burger (1948), Whataburger (Corpus Christi, 1950), Sonic (1953), Burger King (1954), Wendy’s (1969), Five Guys (1986), and, of course, one can only marvel at the influence of McDonald’s, also founded in 1948 - but more on that story below.

Perhaps my favorite story about hamburgers derives from childhood memories of the comic strip Popye The Sailor Man created by American cartoonist Elzie Crisler Segar (1894-1938) in 1929. In 1931, the character Wimpy joined the comic strip and played a significant role in popularizing the hamburger. He was almost always seen consuming a hamburger in the comic strip and later televised cartoons. The recurring joke was that Wimpy was too cheap to pay for his burgers and always attempted to con others with this famous line, “I’d gladly pay you Tuesday for a hamburger today.”

Well, you’ve already paid for your own hamburger today so enjoy Chef Marshall’s creation of a Luther burger with cheddar cheese and bacon.

Brennan Vineyards Protectors Red Blend N.V. Texas

This rich, deeply colored red is a multi-grape, multi-vintage blend of primarily Tempranillo, Ruby Cabernet, and Tannat with minor portions of Graciano and Syrah. The fruit was sourced from both Comanche County and Lahey Vineyards in the Texas High Plains. The fruit was mechanically harvested, crushed, fermented separately in SS tank or totes at a temperature range of about 60-85oF. The cuvées underwent malolactic transformation and were aged between 10-34 months in used American and French oak barrels. Various cuvées were evaluated, a final blend was made in spring 2023, and bottled @ 13.5% ABV, 0% RS (dry). Tempranillo brought deep cherry and blackberry fruit while Ruby Cab contributed red plum and boysenberry jam flavors. Tannat added darker color and more substantial tannins to balance the finish. There are hints of cedar cigar box, cinnamon and vanilla spice, and black tea leaves. This pairs well with roasted pork and rosemary potatoes, beef stir fry, bacon wrapped jalapeno poppers, Texas BBQ, and, of course, a Luther Burger with Cheddar and Bacon.

Lost Oak Winery Meritage 2020 Texas High Plains AVA

Meritage is a combination of “merit” and “heritage” that is a trademark of the Meritage Alliance. The term is used for red or white wine blends crafted from traditional noble Bordeaux varieties. This Meritage blend is comprised of Cabernet Sauvignon 33%, Triple Diamond Vyds (Diamante Doble Dos), Tokio; Merlot 33%, Diamante Doble Vyds, Tokio; Petit Verdot 17%, Sprayberry Vyds, Midland; and Caberent Franc 17%, Burning Daylight Vyds, Rendon, Tarrant Cty, TX. The fruit was machine harvested fruit; cuvées fermented separately an avg 10 days in SS tank at 60-85oF; wine pressed from the skins and cuvées aged an average 20 months in oak barrels (10% new French); blended and bottled @14.9% ABV, 0% RS (dry). Winemakers Jim Evans and Angela Chapman have produced several Meritage blends over the years and this one is decadent and bold with aromas of dark berries, dried cranberries and notes of leather and cedar chest. Flavors include Bing cherries and mulberries with soft baking spices and green peppercorns. The finish offers ripe and rounded tannins with notes of tea leaf and tobacco. This pairs well with French Comté cheese, mushroom and caramelized onion focaccia, red wine braised lamb shank, grilled steaks, dark chocolate with sea salt and this interesting Luther burger creation by Chef Marshall.

One cannot overstate the influence McDonald’s has had on the hamburger. The company was founded in 1940 by brothers Richard and Maurice McDonald who opened a BBQ joint in San Bernardino, CA (it’s now a museum). Eight years later, they switched to hamburgers, shakes, potato chips, and pie. Ray Kroc visited McDonalds to sell his company’s Multi-mixers and was impressed by their success and efficiency. Kroc purchased franchise rights and opened his first McDonald’s in Des Plaines, IL, in 1955.

Today McDonald's has around 34,000 restaurants in 118 countries and territories (over 15,000 in the U.S.) serving more than 69 million people every day worldwide. By 2013, McDonald’s had sold its 300 billionth hamburger!. One can only imagine how many more since then. It is interesting that today in the U.S., the best-selling menu item is actually French fries that debuted in 1949. Of course, the Big Mac double beef burger with special sauce, lettuce, cheese, pickles, onion on a sesame seed bun is what McDonald’s is best known for today.

McDonald’s first drive-through opened in Sierra Vista, AZ, in 1975. The restaurant was near a military base and soldiers at that time were not allowed to leave their cars while wearing fatigues. The drive-thru solved that problem and prompted a huge change in the fast-food industry.

It is estimated that 1 in 8 U.S. workers has been employed by McDonald’s at some point in their careers. An Oxford English Dictionary entry, “McJob,” defined as an unstimulating, low-paid job with few prospects, greatly displeased McDonald’s executives. A law-suit was avoided when a clever U.K. ad campaign extolled the company’s employee benefits ending with the line, “Not bad for a McJob.”

While many international McDonald’s look the same or at least similar to their American counterparts, their menus often contain unique items that reflect local tastes, for example the nurnburger and bratwursts on a bun (Germany); creamy (fried cheese) stars in Italy, McFalafel and McKebab (Israel); McSpaghetti or pasta served with Chicken McNuggets on the side (Philippines); McRice burger served on rice patties instead of a bun (Singapore); quiche de queijo (kay-zhoo’ from Brazil); red bean pie (Hong Kong); McAloo Tikki, a spiced potato burger (India).

The hamburger has certainly become one of the world’s most popular foods, with nearly 50 billion served up annually in the United States alone. Although the humble beef-patty-on-a-bun is technically not much more than 150 years old, it's part of a far greater lineage, linking American consumers with businessmen, German political refugees, soldiers through the ages, medieval traders, and Neolithic farmers.

So, to close, let me encourage you to support Texas grape growers and winemakers by opening Texas wines when enjoying your favorite hamburger creations. And remember to suggest to your restaurant servers, hosts, and owners that many Texas wines pair wonderfully with burgers, hamburger steaks, BBQ on a bun, and chicken sandwiches. With that in mind, let us all continue to drink well, my friends.

Learn more from these references:

(1) https://en.wikipedia.org/wiki/History_of_the_hamburger_in_the_United_States.

(2) https://www.washingtonpost.com/food/2021/05/28/the-hamburgers-origin-story

(3) https://www.history.com/news/hamburger-helpers-the-history-of-Americas-favorite-sandwich, Where Hamburgers Began—and How They Became an Iconic American Food by Nate Barksdale

(4) The HISTORY TV channel offers a series called the “The Food That Built America” and the episode on hamburgers can be found online.

(5) https://whatscookingamerica.net/history-of-hamburgers

(6) https://www.rd.com/list/mcdonalds-facts-trivia, 75 Facts About McDonald's That Are Mind-Blowing - Reader's Digest by Daryl Chen, 5-Sep-2020

(7) https://www.fredericknewspost.com/news . . Who Invented the Hamburger? Biting into the messy history of America’s iconic sandwich, by Erik Ofgang, 28-May-2021

(8) https://www.mashed.com/975779/the-odd-history-of-the-so-called-luther-burger/

Taste of Texas: Toast to Tacos

Sat, 15 Jun 2024 00:00:00 GMT

Check the website to make your reservations: www.texaswinecollective.com. Please join us!

Reservations and prepayment are required.

Proposed Menu:

Crispy Pan-Fried Black Bean Tacos with Cilantro Lime Sauce

Lost Oak Winery Reserve Roussanne 2022 TX High Plains AVA

Texas Wine Collective Albarino 2023 TX High Plains AVA (by McPherson Cellars)

Carne Asada Tacos with Tomatillo Salsa

Brennan Vineyards Graciano 2019 Texas

Abacela Winery Graciano 2019 Umpqua Valley AVA Oregon

Chocolate Cheesecake Tacos with Dark Cherries

McPherson Cellars Texas Wanderer Red 2022 TX High Plains AVA

Lost Oak Winery Mourvèdre 2022 Texas High Plains AVA

The taco as we know it today is a blend of ancient Mexican recipes and a range of international influences that have refined and re-defined this popular comfort food. As an introduction to today’s event, let’s take a look at the history of tacos. Where did tacos originate and what changed to create the tasty versions we know today?

Tacos are thought to have come from Mexico, long before the Spanish arrived. Those tacos did not contain lettuce, cheese, sour cream, tomatoes, avocado, etc. Ancient inhabitants of Mexico made soft, flat corn tortillas and filled them with whatever was available - fish, fire roasted or stewed meats, roasted vegetables or plant roots, and chiles. This provided a staple meal with vital nutrients and energy.

One of the oldest mentions of the term taco comes from an 1836 cookbook in which the author describes the preparation of a strip of roasted pork loin rolled into the shape of a “taco de tortilla.” Some food historians speculate that the concept for a taco wasn’t originally associated with food, but rather came from Mexican silver miners in the 18th century. These miners wrapped gunpowder in paper to form something that looked like a “taquito” which was inserted into cracks and holes in the rocks before detonation. This makes etymological sense as the word taco in Spanish can also mean a wedge or plug, and that would relate back to the miners’ “gunpowder taquitos.”

Tortillas filled with fish, cheaper cuts of meat, or beans were one of the most common foods for these miners and other working-class folks. So, it is likely the miners wrapped their meal in a corn tortilla that looked a lot like their gunpowder taquitos. Around this time tacos became a popular street food and were often advertised as miners’ tacos, or “tacos de minero.“ These were not the stuffed, hard-shell concoctions we know today, but they did offer a filling, often spicy, and affordable meal.

It should be noted that use of the term taco was based on regional influence, specifically from Mexico City and surrounding areas. Other regional names existed, like burrito in northern areas as well as codzito (coçito) in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term taco became the default while other terms either fell by the wayside or evolved to mean something else.

Lost Oak Winery Reserve Roussanne 2022 Texas High Plains AVA

This richly flavored white is a blend of Roussanne 83% from Six Harts Vineyard, Tokio, Terry/Yoakum County, and Chardonel 17% Chardonel from JLor Vineyard, Burleson, Johnson County. Machine harvested fruit was pressed and fermented cold in SS tanks. The cuvées were aged 9 months in 1 year old French oak barrels (40%), neutral oak barrels (55%), and stainless steel tank (5%); blended and bottled @ 14% ABV, 0% RS (dry). Winemakers Jim Evans and Angela Chapman enjoy working with Roussanne as evidenced by this reserve bottling with attractive aromas of vanilla spice and buttered toast that are highlights of oak aging. Roussanne grape skins have a reddish-brown hue when ripe and the grape name derives from the French word roux meaning rusty or russet color. Flavors include dried apple, vanilla, ginger, with notes of sage and lavender. This pairs well with bacon spinach artichoke dip, grilled swordfish, cheese enchiladas with avocado cream sauce, crème brulée dessert, and carries plenty of texture and flavor to pair with Crispy Pan-Fried Black Bean Tacos with Cilantro Lime Sauce.

Texas Wine Collective Albarino 2023 Texas High Plains AVA (by McPherson Cellars)

Kim McPherson and Spenser Igo produced this 100% Albarino with grapes sourced from Texas High Plains vineyards (probably Lost Draw Vineyards near Brownfield). The fruit was mechanically harvested at 22.2oBrix, pressed, juice fermented cool at 56oF for 25 days, aged in SS tank (4 mo?), and bottled @ 12.4% ABV, 0.5% RS (essentially dry). The team at McPherson Cellars focused on capturing that late spring/early summer vibe with a citrus driven nose of kumquats, key lime, and preserved lemon that turns to under-ripe peach and wildflower honey on the palate. The wine is delicate, floral, and irresistibly thirst-quenching – garden or pool party ready. Pair this with pan-sautéed tilapia or trout, turkey club sandwiches, spring pastas, especially with English peas, mint, and morels, and enjoy a glass after spring gardening. This Texas version of Albarino should be a good match for Crispy Pan-Fried Black Bean Tacos with Cilantro Lime Sauce.

It is believed the primary introduction of The Taco to the United States came in the early 1900s when Mexican migrants brought their version with them to work on railroads, farms, and other jobs. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos quickly became popular in many major cities. Female tamal vendors in Los Angeles and “chili queens” in San Antonio served tortillas filled with meat or beans along with bowls of chili. One can only imagine what Americans unfamiliar with such spicy foods must have thought when they first tried these street tacos.

By the 1920’s, the food that Mexican immigrants brought with them began to fuse with American ingredients that offered more familiar, more subtle flavors. Ground beef and chicken, cheddar cheese, cool lettuce, tomatoes, and avocados became standard fillings. In short, the taco was becoming a Mexican-American fusion.

Hard-shell tacos were developed in the United States. The pre-fried U-shaped taco shell we love didn’t come into existence until the 1930s-40s. It has been reported that various Mexican restaurants invented this idea to expedite the taco-making process. The hard-shell or crispy taco was first mentioned in a cookbook in 1949. Previously, taco ingredients were cooked to order and used to fill soft corn or flour tortillas. The pre-made crunchy shell made it easier to mass-produce tacos and the American fast-food chain Taco Bell certainly took this idea and ran with it. Soon crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes beans, tomato, onion, salsa, sour cream, and avocado or guacamole became available in many restaurants, fast-food chains, and roadside stands. These hard-shell tacos are sometimes called in Spanish tacos dorados (golden tacos), a name they share with taquitos that are fried to a golden color.

Food historians note that by the late 1930s companies began to sell appliances used to cook hard-shell tortillas for making tacos. The first patents for such appliances were filed in the 1940s. The use of these appliances in producing hard-shell tacos became especially prevalent in California and Texas.

In the mid-1950s, Glen Bell opened Taco Tia in San Bernardino, CA, and began selling a simplified version of hard-shell tacos modeled after those served in several neighboring Mexican restaurants. Bell expanded his operations in southern California with restaurants called El Taco. He eventually sold the El Taco restaurants to a partner and opened the first Taco Bell in 1962 (Downey, CA). Kermit Becky, a former Los Angeles police officer, bought the first Taco Bell franchise in 1964 and located it in Torrance, CA. The company grew rapidly, and by 1967, the 100th Taco Bell opened in Anaheim. In 1968, the first franchise east of the Mississippi River opened in Springfield, OH. Doesn’t it seem like there is a Taco Bell restaurant around almost every corner?

Related to the hard-shell tortilla, puffy tacos were probably created at Henry’s Puffy Tacos in San Antonio around 1978. Uncooked corn tortillas (flattened balls of masa dough) are quickly fried in hot oil until they expand and become "puffy," leaving a center vacancy in the same way a sopapilla gets puffy. Fillings used are similar to hard-shell versions and puffy tacos have now spread far and wide.

Brennan Vineyards Graciano 2019 Texas

This blend features Graciano 79%, Carménère 13%, and Cabernet Sauvignon 8%. The grapes were machine harvested, destemmed, crushed, fermented in stainless steel tanks or macrobins, and the wine was aged in mostly used American and French oak barrels for 16 months. This is a delightful version of the grape often grown alongside Tempranillo in Spain and blended to enhance color, flavor, and tannins. It certainly showcases the potential of this grape variety in the Lone Star State. Aromas of black cherry and black raspberry carry into similar flavors with notes of vanilla spice, sweet tobacco, suede leather, and chalky road dust. This bold red seems to call out for grilled meat or sausages and should pair well with today’s Carne Asada Tacos with Tomatillo Salsa.

Abacela Winery Graciano 2019 Umpqua Valley AVA Oregon

The fruit for this 100% Graciano was machine harvested from Abacela estate’s Fault Line Vineyard, destemmed, sorted, crushed, and fermented in SS tanks. The wine was aged 18 months in a mix of French and American oak barrels and bottled at 13.8% ABV. Dark garnet in color, the wine opens with aromas of black cherry and plum plus some floral notes. The texture of the wine is sleek and silky with flavors of black currant, blackberry, and notes of mocha and soft baking spices that lead to a lush finish with velvety tannins and hints of black tea and fresh tobacco. Graciano is a wonderful partner for Tempranillo, adding color, texture, and flavor to blends. It works well on its own and Texas winemakers are growing fond of the variety. This wine makes a great pairing with grilled, roasted, or BBQ’d meats and poultry, and should be a delicious match with most tacos.

The word "taco" is actually quite new and represents a relatively modern invention that appears to be less than 100 years old. It has always been interesting, certainly to me, that so many different Mexican food items can be derived from a similar set of ingredients. For example, consider the following variations that can use meat/seafood, beans, cheese, tomatoes, lettuce, onion, avocado, etc.:

Taco - corn or flour tortilla folded over ingredients

Burrito - larger flour tortilla filled with ingredients and rolled and wrapped rather than folded

Taquito/Flauta - tortilla filled with ingredients, rolled tightly and fried

Quesadilla - large tortilla filled with ingredients, folded, pan-grilled

Chalupa/Tostada - flat tortilla topped with ingredients and pan toasted

Tacodilla - melted cheese between two folded tortillas, resembling a quesadilla.

And there are many Mexican-influenced dishes where the diner can, on their own, add a range of ingredients to tortillas that are served alongside the meal, such as fajitas, carne asada, carnitas, pollo asado, and others.

Nowadays, you can find tacos practically everywhere, from your local street food stand to many family style or gourmet restaurants. Each place has a different experience to offer, whether it’s a more authentic Mexican style or a Mexican-inspired fusion meal. As the 21st Century began there appeared a trend in many Mexican restaurants of turning away from Americanized, fusion ingredients to those offering a more realistic taste of Mexico. Instead of cheese, lettuce, tomatoes, etc., soft corn tortillas filled with more authentically flavored meats, cilantro, radish slices, grilled onions and a wide assortment of hot sauces are found on menus.

Dessert tacos represent an even wider range for tacos. It seems that finishing a meal with something sweet is an important part of the dining experience. Tacos filled with fruit, dulce de leche, chocolate, s’mores, banana split, ice cream and toppings, or tropical pina colada ingredients, and other sweet concoctions make for delicious dessert bites. Today we offer a creative chocolate cheesecake taco with cherrries to enjoy with two lighter-styled, delicious Texas red wines.

McPherson Cellars Texas Wanderer Red 2022 TX High Plains AVA

This red blend is inspired by Randy Booher who is a part of our Texas Wine Collective team. Randy works with Kim McPherson to create wines under the Wanderer label as part of the TWC portfolio. This red is a blend of Mourvèdre 61%, Cinsault 15%, Grenache 14%, Syrah 6%, and Petite Sirah 4%. Sounds like the McPherson Cellars crew had fun with this one. The fruit was sourced from Texas High Plains vineyards, fermented separately, aged (avg 8 mo?), selected cuvées were then blended and bottled @ 13.5% ABV, 0.2% RS (dry). This ruby colored wine has aromas of cherry, cardamom, red plum, and lilac floral notes. The flavors include tart cherry, raspberry, and wild strawberry with notes of white peppercorn and sweet tobacco. The finish is smooth with moderate tannins and hints of espresso and milk chocolate. With these characteristics, we are excited to pair this wine with a Chocolate Cheesecake Taco and Dark Cherries.

Lost Oak Winery Mourvèdre 2022 TX High Plains AVA

Mourvèdre, also known as Mataró or Monastrell, is a red grape variety commonly grown in France and Spain. It does well in warm to hot climates with lots of sunlight, thus making it a good addition to Texas winemaking. Although most famous for blending with Grenache and Syrah to create GSM wines, Mourvèdre can produce quality varietal bottlings. This 100% Mourvèdre was sourced from Texas High Plains vineyards, where mechanically harvested fruit was destemmed, crushed, fermented in SS tank, aged in mostly used American and French oak barrels for 14 months, and bottled at 13.8% ABV, 0% RS (dry). Ruby in color, this Mourvèdre opens with gentle floral notes backed by aromas of spicy cardamom, tart cherry, blackberry, white peppercorn, and tobacco. The flavors follow with black cherry, raspberry, ripe cranberry, and plum fruit with some earthy, woody, black tea notes. The finish offers medium tannins with hints of baking spice, espresso, and dark cocoa powder that linger on the palate.

In addition to hard shell or soft tacos loaded with fresh tomato, lettuce, cheese, sour cream, and the authentic flavor of cilantro, experiments with various delicious meats are upgrading the dining experience. Ranging beyond the more common ground beef, shredded chicken or pork, and seafood, such as white fish or shrimp, a wider range of meats are being used, like lamb Gyro, chicken schwarma, barbecued beef, pulled pork, smoked chicken or turkey, and Korean bulgogi, just to mention a few.

There are many interesting and different food items from around the world that have similar shape and function to the taco. There are Chinese and Korean egg rolls or potstickers, more properly called mandu, that can certainly resemble tacos. Mediterranean restaurants often serve lamb gyro or chicken schwarma folded into a soft pita bread pocket that looks a lot like a taco. Classic pirogies have a shape and concept similar to tacos. These filled dumplings, containing various meat and vegetable options, probably originated in China and came to eastern Europe via trade exchanges. Like tacos, chefs are having fun creating new versions of pirogies. An empanada is a turnover filled with meat, cheese, tomato, corn, or other ingredients commonly enjoyed in many Spanish-speaking countries, including South America, the Philippines, and Caribbean nations. They are made by folding dough over a filling, then either baking or frying. In Europe there are crepes and blintzes that resemble a taco. Finally, does a cheese and meat-filled Italian manicotti shell covered with sauce remind you of a taco?

The future of tacos looks bright. Confident chefs are exploring options for more delicious fusion tacos with influences from around the world. This cultural exchange can only deepen America’s appreciation for Mexico’s ancient taco.

There are many non-traditional variations of tacos. So-called soft-shell tacos use tortillas that are cooked – usually grilled or steamed – to be softer and then filled. These are most often served folded and not rolled like a burrito. Breakfast tacos come in many variations filled with scrambled eggs, sausage, bacon, ham, beans, etc., and use soft shell tortillas most often rolled rather than folded. Some claim these were first created in Austin, but others strongly argue that San Antonio is the home of breakfast tacos.

Indian or Navajo tacos are made using flour-based frybread instead of tortillas. They are commonly eaten at pow-wows, festivals, and other gatherings by and for indigenous people in the United States and Canada. Navajo tradition indicates frybread came into use in the 1860s when the government forced the tribe to relocate on reservation land that would not support their traditional crop of maize or corn.

So, to close, let me encourage you to support Texas grape growers and winemakers by opening your favorite Texas wines when enjoying tacos. And remember to suggest to your restaurant servers and hosts that many Texas wines pair wonderfully with tacos and many other types of Tex Mex cuisine.

Let us all drink well, my friends.

Texas Wine Collective Wine Club Release – Jun-2024

Sat, 01 Jun 2024 00:00:00 GMT

It is time for the Texas Wine Collective June pickup events scheduled on Sundays, June 9th and June 16th. There will be an early session, 11:00-1:30 pm, and a late session, 2:30-5:00 pm, each Sunday for club members and their guests to taste the wines in the allocation accompanied by several curated food bites. There will also be live music for your enjoyment.

Four adults per wine club membership are allowed to join the party. Reservations are encouraged to make sure you get the opportunity to enjoy the paired food bites. Please check the website – www.texaswinecollective.com – and make your reservations to enjoy the wines, foods, friends, and facilities at Texas Wine Collective. Join us and drink well, my friends.

Allocation Selections: R=Red, M=Mixed, W=White, S=Sweet

Texas Wine Collective Albarino 2023 TX High Plains W

Grape(s): Albarino 100%, sourced from Texas High Plains vineyards
Fruit was mechanically harvested at 22.2oBrix, pressed, juice was fermented cool at 56oF for 25 days, aged in SS tank, bottled @ 12.4% ABV, 0.5% RS (essentially dry)
This wine was produced by the team at McPherson Cellars to capture that late spring/early summer vibe. There is a citrus driven nose of kumquats and preserved lemon that turns to under-ripe peach and wildflower honey on the palate. The wine is delicate, floral, and irresistibly thirst-quenching – garden or pool party ready. Pair this with pan-sautéed tilapia or trout, turkey club salads or sandwiches, any spring pastas, especially with English peas, mint, and morels, and enjoy a glass after spring gardening.

Lost Oak Winery Sauvignon Blanc 2023 TX High Plains W

Grape(s): Sauvignon Blanc 100%, Reddy Vineyards, Brownfield, Terry County, TX
Machine harvested fruit; pressed and fermented cold over 1 month in SS tanks; aged 4 months with lees stirring in SS tanks; bottled @ 11.5% ABV, 0% RS (dry)
Winemakers Jim Evans and Angela Chapman have produced a number of Sauvignon Blanc wines over the years, mostly from Burning Daylight Vyds. This High Plains fruit was harvested early at 20.5oBrix to give bright acidity and lower alcohol. This has pale color and delicate legs (low alcohol) with aromas of green Anjou pair and orange melon. Less grassy and tart than many Sauvignons, Pomelo (ancient Asian sweet citrus) fruit is front and center on the palate backed by Granny Smith apple. The finish is clean and bright with notes of wet slate and invigorating citrus. Pair this with deviled eggs, shrimp cocktail, dover sole baked in lemon butter with capers, margarita pizza with sundried tomatoes and basil, and lemon shortbread cookies.

Brennan Vineyards Viognier 2023 TX High Plains W/M

Grape(s): Viognier 100%, Reddy Vineyards, Brownfield, Terry County, TX
Mechanically harvested fruit was pressed at Reddy Vineyards and the juice transported to Brennan for fermentation at cool temperature in SS tank. The wine was aged 5 months in SS tank with no malolactic transformation before bottling at @ 12.4% ABV, 0% RS (dry)
Viognier, the signature wine for Brennan, traces its origins to the northern Rhône Valley in France. After becoming near extinct in the 1960s, dedicated young growers revived old hillside vineyards and brought Viognier back to life. It is gaining in popularity across the wine world, and certainly has found a home in Texas where our sun-filled, warm growing season fits the variety. This wine has a pale straw color with aromas of white peach, Anjou pear, persimmon, and honeysuckle blossoms. Flavors include pear, golden apple, and a hint of citrus with bright crisp acidity for an exhilarating mouthfeel. Flavors include peach, nectarine, pear, and notes of star fruit and melon. Pair this with bacon-wrapped quail, charbroiled oysters, cornmeal fried squash and okra with garden herb ranch dip, and poached pears with vanilla ice cream.

Brennan Vineyards Cabernet Franc 2021 TX High Plains R/M

Grape(s): Cabernet Franc 100%, sourced from Texas High Plains vineyards
Fruit was mechanically harvested and fermented in SS tank at 65-85oF; aged 24 months in used American and French oak barrels; bottled @ 13.4% ABV, 0% RS (dry)
Cabernet Franc is one of the noble varieties for production of the famous red wines of Bordeaux. It has proven to be a good producer here in the warmer, drier climates of Texas. This wine has a lovely garnet color with brick rim, medium-plus concentration, and aromas of black cherry, black currant, rhubarb, beet greens, and dried tobacco leaf. Flavors on the palate are ripe strawberry, cherry, white pepper, with notes of baking spice and vanilla cream from oak aging. The finish is well-balanced with softer, silky tannins and layers of complexity. This is a noble effort that pairs well with BBQ, wild game dishes, truffle and burrata-topped pastas, and German chocolate cake.

Lost Oak Winery Mourvèdre 2022 TX High Plains R/M

Grape(s): Mourvèdre 100%, Diamante Doble Vyds, Tokio, Terry Cty, TX
Machine harvested fruit; fermented over 10 days in SS tank at 60-85oF; wine pressed from the skins and aged 19 months in used oak barrels; bottled @13.3% ABV, 0% RS (dry)
Winemakers Jim Evans and Angela Chapman have produced a number of Mourvèdre vintages, and this one is a standout. Also known as Mataro or Monastrell, this Spanish-origin variety does well in hot, arid climates and requires lots of sun to fully ripen (can do in Texas!). Most often used in GSM blends with Grenache and Syrah, varietal bottlings of Mourvèdre have become popular in Texas. Deep ruby in color with aromas of cardamom, white peppercorn, tart cherry, and sweet tobacco with gentle floral notes. Flavors include ripe cherry, wild red berries, and black tea with hints of espresso and dark cocoa with rounded tannins on a rich, lingering finish. This pairs well with Alsatian cheese tart, linguine with parmigiano and butter sauce, rosemary chicken salad, beef and broccoli stir fry, and lavender milk chocolate truffles.

McPherson Cellars Grenache Block Series 2021 TX High Plains R

Grape(s): Grenache 100%, from Lahey Vineyards, Brownfield, Terry Cty, TX
Machine harvested fruit was crushed, cold soaked for 3 days, fermented in SS tank at 60-80oF over 8 days with overall 30-day skin contact; aged 14 months in French oak barrels (18% new); bottled @ 13.5% ABV, 0.2% RS (dry)
Kim McPherson and Spenser Igo focus on a French ancestry for this wine but allow it to speak with a Texas drawl. Grenache is the primary grape variety in the Rhône Valley of southern France where it is primarily used in blends with other key grapes like Syrah and Mourvèdre. Here is 100% Grenache with an abundance of warm red fruits: ripe cherry, cranberry sauce, muddled strawberry accented with a touch of lavender and waft of woodsmoke. The flavors offer a bold blast of red fruit with rose petal nuances and subtle coffee notes. There is a smooth bitterness to the gentle, almost dusty tannins and bright acidity at the finish. Pair this with charcuterie platters, goat cheese and fig jam bruschetta, grilled bacon-wrapped pork tenderloin, brisket mac and cheese, and blackberry cobbler.

Lost Oak Winery Sweet Moscato 2023 TX High Plains S

Grape(s): Muscat Blanc 54%, Reddy Vyds, Brownfield, and Muscat Canelli 46%, Diamante Doble Vyds, Tokio, all in Terry Cty, TX
Mechanically harvested fruit was pressed and fermented cold in SS tank; aged 7 months in SS tank; sweetened, stablilized, and bottled @ 13.8% ABV, 3.0% RS (moderately sweet)
Of the over 200 cultivars of the Muscat family, several do well in the dry, warm Texas climate. Muscat grapes are used as table grapes as well as for making dry and sweet wines along with sparkling versions. The wine has a soft yellow hue with aromas of tropical fruits like papaya, mango, melon, and hints of exotic flowers. The flavors offer layered notes of pineapple, sweet nectarine, and soft mandarin orange at the silky finish. Pair this with fruit salads, sushi rolls, hamburger with goat cheese, BBQ baked beans, honey-glazed carrots, pork chop with apple glaze, and orange mascarpone layer cake.

Brennan Vineyards Three White Chicks 2023 TX High Plains S

Grape(s): Muscat Blanc 42%, Viognier 42%, and Pinot Gris 16%, Reddy Vyds, Brownfield, Terry Cty, TX
Machine harvested fruit was fermented at cold temperature for 30 days and the cuvées were aged in SS tanks (no malolactic transformation). Once blended, the wine was sweetened, stabilized, and bottled @ 13.0% ABV, about 4% RS (sweet)
This pale gold, soft, well-balanced wine has a bouquet of gardenia blossoms, honeydew melon, orange blossoms, and nectarine fruit. Flavors follow through with melon, peach, mandarin orange and a sweet, light, refreshing mouthfeel. Pair this with spicy cuisine, like Thai or Mexican, charcuterie platters, or just enjoy on the patio on a warm summer day.

McPherson Cellars Shy Blush 2023 TX High Plains S

Grape(s): Fruit sourced from Texas High Plains vineyards
Machine harvested fruit was pressed and fermented for 30 days at 56oF in SS tank; aged in SS tank (no malolactic transformation). Eventually white wine cuvees were blended with red to produce the bright pink color. The blend was then sweetened, stabilized, and bottled @ 11.5% ABV, 4.0% RS (sweet)
This light, easy-drinking pink wine is fruity, sweet, and refreshing with aromas and flavors of cherry, strawberry, pomegranate, and hints of citrus and tropical fruit at the finish. Besides being a simple, fun palate pleaser, it pairs well with spicy cuisine – Thai, Indian, or Mexican, soft cheeses and dried fruit on your charcuterie platter, salads with spring fruit and toasted pecans, and ginger snap cookies.

Taste of Texas: Tempranillo Showdown

Tue, 14 May 2024 00:00:00 GMT

Taste of Texas: Tempranillo Showdown

A pairing event is scheduled in the Texas Wine Collective Event Center on Sunday, 19-May-2024, with sessions at 12:30 and 2:30 pm. Attendees will be able to compare and contrast Tempranillo wines grown and produced in Texas versus other key regions, including Spain and southern Oregon, Food bites to accompany the wines will be created by TWC operations manager Amber Saidler and prepared by the TWC Cork and Fork Food Truck staff.

Reservations and prepayment are required. Please join us and check the website to make your reservations: www.texaswinecollective.com.

Tempranillo pairing with a mini-Texas lunch: This pairing showcases a delightful combination of savory and sweet, perfectly complementing the bold flavors of all Tempranillos. BBQ Beef Sliders, Street Corn Salad, Deconstructed Triple Berry Crisp.

McPherson Cellars Tempranillo 2020 Texas High Plains AVA

Melior de Matarromera Tempranillo 2021 DO Ribera del Duero

Lost Oak Winery Tempranillo 2019 Texas High Plains AVA

Abacela Winery Tempranillo Fiesta 2021 Umpqua Valley AVA Oregon

Brennan Vineyards Tempranillo 2018 Texas

Marqués de Cáceres Reserva 2018 DOCa Rioja Spain

Tempranillo is the fourth most widely planted red wine grape in the world and is most famous for making fine red wines in the Rioja, Ribera del Duero, and Toro regions of Spain. It is also one of the key grapes grown in the Douro region of Portugal and used in production of Port wines and, these days, many dry red table wines. It is believed that Phoenicians introduced wine grapes to Spain, so the Tempranillo that originated in Spain may well be related to ancient Phoenician species that originated in Lebanon in the Middle East.

Tempranillo offers a relatively mild flavor profile with red fruit characteristics (think cherry) and an earthy minerality often associated with classic European wines (think dusty, almost chalky at the finish). When grown well and ripened sufficiently, typical notes of leather, tobacco, dried cherry, strawberry, tomato, and sandy earth (think Texas road dust) are often found in Tempranillo bottlings.

Tempranillo is known by various names on the Iberian Peninsula: Tempranillo in Rioja; Tinto Fino in many areas; Cencibel in Valdepenas and La Mancha; Tinta de Toro in Toro; Tinta del Pais in Ribera del Duero; Ull de Llebre in Catalonia; Aragonez in Portugal’s central Alentejo region; and Tinta Roriz in the Douro Valley.

The region of Ribera del Duero is located in north central Spain through which the important Duero River runs westward into Portugal (where it becomes the Douro River, the area famous for Port wine production). The vineyard areas are mostly flat on an elevated plateau that ranges from 2,500-3,000 ft in elevation with silty, sandy soils over a limestone base (sounds a lot like the Texas High Plains, huh?). With its neighbor Rioja, located just to the northwest, Ribero del Duero shares a reputation for terrific Tempranillo wines.

McPherson Cellars Tempranillo 2020 Texas High Plains AVA

Kim McPherson and Spenser Igo produced this 100% Tempranillo with grapes from Lahey Vineyards near Brownfield in Terry County. The grapes went through a 3-day cold soak before a temperature-controlled 11-day fermentation in SS tank. After an overall 40-day maceration, the wine was racked into French oak barrels (23% new); and aged 14 months. Clinton “Doc” McPherson, Kim McPherson’s father, helped pioneer the Texas Wine Industry and made early plantings of Tempranillo on the Texas High Plains. This smooth, easy-drinking, well-balanced wine has aromas and flavors of ripe red cherry, notes of buttered toast and vanilla from oak aging, and a supple finish with soft dusty tannins.

Melior de Matarromera Tempranillo 2021 DO Ribera del Duero Spain

This 100% Tempranillo is sourced from selected vineyards. The grapes were hand harvested, destemmed, sorted, crushed, and fermented in SS tanks. After a short 4-month aging period in new oak barrels the wine was bottled at 14.5% ABV and aged an additional 12 months in bottle before release. This wine displays a bright cardinal-red color with purple hues and aromas of fresh-picked cherry and strawberry fruit. The palate offers ripe berry fruit with hints of baking spices along with soft tobacco, cocoa, and coffee. There is richness on the finish at 14.5% ABV accompanied by youthful, medium-rich tannins.

Tempranillo favors a climate that is hot and dry with a typically desert-like diurnal temperature shift of 25-40oF between the nighttime low and daytime high. Portions of these Iberian regions sit at relatively high elevations (1,500-3,000 ft above sea level) and in certain areas look a lot like places in Texas, especially the High Plains. Tempranillo is thriving in other parts of the wine world that have similar climates, with plantings in northern Arizona, the Yakima Valley AVA in Washington, McLaren Vale and North East Victoria districts in Australia, and elevated regions in Argentina, Chile, and Mexico.

Although Tempranillo is planted in many locations across the Lone Star State, it seems to do best on the Texas High Plains where sandy loam soils over a limestone base, high elevation to promote more productive photosynthesis, and significant diurnal temperature variations favor this variety. The cooling effect of dropping from daytime highs of 90-100oF down to nighttime lows of 50-60oF allows vines to take a break from their process of photosynthesis and “rest” during cooler nighttime temperatures. This helps the vines integrate natural sugars and flavor components in the grapes. Th resting period is commonly called “hangtime” which allows for greater physiological ripeness, preservation of more natural grape acidity, and enhancement of various flavor components.

Tempranillo was introduced in Oregon’s southern Umpqua Valley AVA over 25 years ago by Earl and Hilda Jones as they established Abacela Vineyards and Winery in 1995. The warm climate with sandy soils and optimal diurnal temperature ranges greatly favor Tempranillo.

Lost Oak Winery Tempranillo 2019 Texas High Plains AVA

Winemakers Jim Evans and Angela Chapman highlight the Texas High Plains terroir in this blend of 88% Tempranillo from Bingham Family Vineyards, Meadow, TX, and 12% Merlot from Diamante Doble Vineyards, Tokio, TX. The fruit was machine harvested, fermented in SS tanks, aged 15 months in American and French oak barrels (about 20% new), and bottled @ 13.4% ABV. The wine is dark berry in color with aromas of black cherry, black currant, and creamy vanilla spice. The flavors are decadently rich with cherry, chocolate, sweet tobacco, and mocha. Rich, yet ripe dusty tannins linger on the finish with notes of baked cherry pie and a hint of grill smoke.

Abacela Winery Tempranillo Fiesta 2021 Umpqua Valley AVA Oregon

The fruit for this 100% Tempranillo was machine harvested from the estate’s Fault Line Vineyard, destemmed, sorted, crushed, and fermented in SS tanks. The wine was aged 18 months in a mix of oak barrels (57% French, 43% American) of which 4% were new, 9% were 2 yr, 14% were 4 year, and 73% were older, neutral barrels, and 2,800 cases were bottled at 13.8% ABV. Bright garnet in color, the wine opens with aromas of red cherry and plum plus some floral notes. The texture of the wine is sleek and silky with flavors of black currant, blueberry, and notes of mocha and soft baking spices that lead to a lush finish with velvety tannins and hints of black tea and fresh tobacco. The wine was awarded 92 pts by Decanter Magazine and 91 pts by Northwest wine critic Paul Gregutt.

The Rioja region is perhaps the most famous in Spain and has been recognized with the highest category in Spanish wine classification, DOCa (or Denominacion di Origen Calificada). Rioja is subdivided into three zones: Rioja Alta, Rioja Alavesa, and Rioja Oriental. Vineyard areas range in elevation from near 2,000 ft down to 1,000 ft along the valleys of the Ebro River system as it meanders eastward eventually flowing into the Mediterranean Sea in Catalonia.

Because of Tempranillo’s relatively mild flavor profile, it is often blended with other grapes to enhance flavor, color, and tannins: including Grenache, called Garnacha in Spain, Carignan, known as Mazuelo in Rioja, and Graciano. These varieties have been planted alongside Tempranillo in other regions of the world where climate conditions are favorable. Grenache and Carignan are especially popular in southern France and Graciano is now gaining in popularity in Texas, Arizona, and South America. And it should come as NO surprise that winemakers are developing blends of Tempranillo with more traditional grape varieties like Merlot, Cabernet Sauvignon, and Syrah.

The four grape varieties allowed to produce Rioja wines, either in single varietal or blended bottlings include: Tempranillo (88% of the vineyard plantings), Garnacha (8%), Mazuelo or Carignan (2%), and Graciano (2%). There are three key categories of wine styles defined primarily by their aging protocols:

Designation minimum in minimum total

oak barrels finished aging time

Crianza 1 year in bottle 2 years

Reserva 1 year in bottle 3 years

Gran Reserva 2 years in bottle 5 years.

Marqués de Cáceres Reserva 2018 DOCa Rioja Spain (mar-kess’)

This 90% Tempranillo is sourced from old vines and hand harvested at the peak of ripeness. It was fermented in SS tanks; blended with 10% other allowed varieties; and as required for a Reserva designation, aged 15 months in French oak barrels (1/3 new) and an additional 24 months in bottle before release. Bottled @ 14% ABV, this wine has aromas of blackberry and chocolate-covered orange peel. The flavors are rich and complex with black cherry, blackberry, baking spices, and notes of tobacco, black olives, and bittersweet chocolate. There is plenty of finesse on the palate with characteristic dusty, ripe tannins and a note of evergreen forest floor on the finish.

Marqués de Cáceres is a historic alliance of growers founded in 1970 by Enrique Forner with the goal of sourcing the very best fruit from top growers in Rioja and producing refined, representative wines for the region. Today there is a trend towards a more Bordeaux style of wine and the fifth generation led by Cristina Forner maintains the quality and traditions of Marqués de Cáceres.

Brennan Vineyards Tempranillo 2018 Texas

This Tempranillo was produced by former winemaker Todd Webster and has been aging gracefully in the cellar for several years. This is a delicious blend of 81% Tempranillo 2018 with portions of 2019 Super Nero and Winemaker’s Choice NV Vol. 7 added in for good measure. Such a blend connects with a focus on producing the best wine possible regardless of vintage or grape variety. The Tempranillo fruit was sourced 51% from Newburg Vineyard, Comanche County, and 49% from Lahey Vineyard, Terry County, Texas High Plains. The Newburg Tempranillo was harvested at 27oBrix (very ripe) and led to 15.3% ABV in the final wine. Fermentation at 70-80oF lasted 9 days with significant pump-over activity to improve extraction of color, flavor, and tannins from the grapes. After fermentation, the wine was racked to neutral French and American oak barrels and aged for a total of 32 months. Aromas of ripe cherry fruit with strong hints of toasty oak lead into flavors of black cherry, blackberry, black currant, and plum boosted by notes of pipe tobacco, seasoned leather, vine ripe tomato, and dark potting soil. The tannins are moderately soft and dusty, mellowed by the longer aging process into a smooth, lush finish.

Tempranillo is also an early ripening grape, often ready to harvest before most other red varieties and alongside later maturing white varieties. When winemakers are focused on white wine harvests and production, seeing bins of red Tempranillo grapes arrive on the crush pad can cause some measure of frustration as shifts in techniques and equipment are needed to make red wines. However, Tempranillo produces delicious wines in Texas and winemakers most often shrug off the inconveniences involved.

Support Texas grape growers and winemakers by seeking out your favorite Tempranillos and enjoy a Taste of Texas with BBQ and grilled meats, rich cheeses, TexMex cuisine, and even sweets that contain cherry and/or chocolate ingredients.

Drink Well My Friends.

Learn more from these references:

(2) Tempranillo, Wine Folly, by Madeline Puckette, James Beard Award-winning author and Wine Communicator of the Year, co-founder of Wine Folly, https://winefolly.com/grapes/tempranillo/

(3) Tempranillo, also known as Ull de Llebre, Cencibel, Tinto Fino, Tinta de Toro, and Tinta del Pais in Spain, and Aragonez or Tinta Roriz in Portugal, https://en.wikipedia.org/wiki/tempranillo# . . .

(5) Tempranillo Grape Variety, Neighbors, and Blending Partners, by Carl Hudson, Ph.D., CSW,

28-Apr-2024, (under the blog-post section)

Carl's Corner - Tempranillo Grape Variety, Neighbors, and Blending Partners

Sun, 28 Apr 2024 00:00:00 GMT

The climate in these regions is hot and dry with a desert-like diurnal temperature shift of 25-40oF between the nighttime low and daytime high. Portions of these Iberian regions sit at relatively high elevations (1,500-2,000 ft above sea level) and in certain areas look a lot like places in Texas, especially the High Plains. Other parts of the wine world also have similar climates where Tempranillo is thriving, like southern Oregon’s Umpqua Valley, southern Washington, northern Arizona, as well as some elevated regions in Australia, South America, and Mexico.

In Oregon, the grape was introduced by Earl Jones of Abacela Vineyards and Winery in the southern Umpqua Valley AVA where hot summer days and cooler overnights seem perfect for Tempranillo. Plantings in the Yakima Valley AVA in Washington follow the same trend. In Australia, Tempranillo is grown in the McLaren Vale region and in North East Victoria. There are also significant plantings of Tempranillo in Argentina, Chile, and Mexico.

Although Tempranillo is planted in many locations across the Lone Star State, it seems to do best on the Texas High Plains where sandy loam soils, high elevation to promote more productive photosynthesis, and significant diurnal temperature variations favor this variety. The cooling effect of dropping from daytime highs of 90-100oF down to nighttime lows of 50-60oF allows vines to take a break from their process of photosynthesis and “rest” during cooler nighttime temperatures. This helps the vines to integrate natural sugars and flavor components in the grapes. This creates the added advantage of a longer “hangtime” to reach greater physiological ripeness, preserve more of the grapes’ natural acidity, and enhance various flavor components.

Because of Tempranillo’s relatively mild flavor profile, it is often blended with other grapes to enhance flavor, color, and tannins: Grenache, called Garnacha in Spain, Carignan, known as Mazuelo in Rioja, and Graciano. All of these grapes have been planted alongside Tempranillo in other regions of the world where climate conditions are favorable. Grenache and Carignan are especially popular in southern France and Graciano is now gaining in popularity in Texas, Arizona, and South America. And it should not come as a surprise that winemakers are developing blends of Tempranillo with more traditional grape varieties like Merlot, Cabernet Sauvignon, and Syrah.

Seek out your favorite Tempranillos and enjoy a Taste of Texas with BBQ and grilled meats, rich cheeses, TexMex cuisine, and even sweets that contain cherry and/or chocolate ingredients.

Drink Well My Friends.

Learn more from these references:

(1) Spanish-Origin Grape Varieties in Texas Climates by Carl Hudson, Ph.D., CSW, posted on Texas Wine Lover Website 19-Feb-2021 (https://txwinelover.com/2021/02/spanish-origin-grape-varieties-in-texas-climates/)

(2) Tempranillo, Wine Folly, by Madeline Puckette, James Beard Award-winning author and Wine Communicator of the Year, co-founder of Wine Folly, https://winefolly.com/grapes/tempranillo/

Carl’s Corner – Texas Wine Collective Wine Club Release – Apr-2024

Fri, 12 Apr 2024 00:00:00 GMT

The Texas Wine Collecitve Wine Club pickup events are scheduled on Sundays, April 14th and April 21st, with two sessions each Sunday, early from 11:00-1:30 and later from 2:30-5:00 pm. Attendees will have the opportunity to taste the wines in this allocation (see below), several paired with delicious food bites. And there will be live music to enjoy.

Four adults per wine club membership are allowed to join the fun, so invite friends to come along. Reservations are required - please register on the website – www.texaswinecollective.com.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Brennan Vineyards Muscat of Alexandria 2023 TX High Plains W

Grape(s): Muscat of Alexandria 100%, Newburg Vyd, Comanche Cty, TX
Fruit was mechanically harvested, pressed, juice was fermented cool at 52oF, aged in SS tank, bottled @ 11.4% ABV, 0% RS (dry)
Winemaker Kevin Spivey has produced this light and delicate wine with a white gold color and slightly green rim for warm weather sipping and picnic fare. Aromas of gardenia, orange blossoms, green melon, and sweet hay waft from the glass. The fruit flavors of key lime, cantaloupe, and honeyed cucumbers dance across the palate with a hint of minerality and a slight briny note. Pair this with ceviche of tilapia, pesto-based pasta dishes, turkey club salads or sandwiches, and enjoy a glass after spring gardening.

McPherson Cellars Viognier 2022 TX High Plains W

Grape(s): Viognier 100%, sourced from Texas High Plains vineyards
Machine harvested fruit; pressed and fermented cold over 1 month in SS tanks; aged for about 9 months with lees stirring in SS tanks; blended and bottled @ 13.8% ABV, 0.3% RS (dry)
Winemakers Kim McPherson and Spenser Igo do a great job with Rhône white grapes and this dry, crisp, refreshing Viognier is no exception. From its origin in the hilly northern Rhône Valley, Viognier has truly found a home on the High Plains of Texas. Aging in SS helps spotlight aromas and flavors of peach, apricot, pear, melon, honeysuckle blossoms, and pineapple. Pair this wine with bacon spinach artichoke dip, grilled sea bass, baked oysters on the half shell, cheese enchiladas with avocado cream sauce, and peach-apple bread pudding.

Lost Oak Winery Viognier 2023 TX High Plains W/M

Grape(s): Viognier 100%, sourced 57% from Diamante Doble Vyds, Tokio, TX, and 43% from Bingham Family Vyds, Meadow, TX, all Terry County
Mechanically harvested fruit was pressed and the juice fermented at cool temperature in SS tank; cuvées were aged 5 months in SS tank before blending and bottling at @ 14.8% ABV, 0% RS (dry)
Go to Story Viognier traces its origins to the northern Rhône Valley in France. After becoming near extinct in the 1960s, dedicated young growers revived old hillside vineyards and brought Viognier back to life. It is gaining in popularity across the wine world, and certainly has found a home in Texas where our sun-filled, warm growing season fits the variety. This wine has a light straw color with aromas of white flowers, pear, golden apple, and hint of citrus. Flavors include pear, star fruit, honey crisp apple, and ananas (musk)melon. The rich finish lingers with mandarin orange and ripe pear notes. Pair this with baked brie crostini, prosciutto wrapped honeydew melon, honey glazed salmon and baked orzo with tomatoes and feta, and poached pears with vanilla ice cream.

Brennan Vineyards Tempranillo 2021 TX High Plains R/M

Grape(s): Tempranillo 100%, sourced from vineyards in Tokio, Terry Cty, TX
Fruit was mechanically harvested and fermented in SS tank at 65-85oF; aged 24 months in used American and French oak barrels. The final blend was bottled @ 13.1% ABV, 0% RS (dry)
The Spanish-origin Tempranillo variety has become extremely popular in Texas. This wine has a deep garnet color and offers aromas of stewed strawberries, black plums, and rhubarb with nuances of cigar box and sweet hay. The flavors include blackberry, black cherry, prunes, and vine ripened cherry tomatoes with a hint of pipe tobacco. There are smooth dusty tannins on the lingering finish. This pairs well with mesquite grilled steak, loaded baked potatoes, beef or chicken fajitas, and dark chocolate covered coffee beans and Gruyere cheese for a late-night snack.

McPherson Cellars Petite Sirah Block Series 2021 TX High Plains R

Grape(s): Petite Sirah 100%, from Crookhouse East Block of Farmhouse Vineyards, Brownfield, Terry Cty, TX
Machine harvested fruit was crushed, cold soaked for 3 days, fermented in SS tank at 60-83oF over 8 days with overall 25-day skin contact; aged 14 months in French oak barrels (18% new); bottled @ 13.5% ABV, 0.2% RS (dry)
Go to Story Petite Sirah is a small, black grape that tends to give deeply colored, purple-tinted juice with plenty of tannins. The grape originated as a cross between Syrah and Peloursin in the Rhône Valley of France where it is usually called Durif. There are aromas of blueberry cobbler and brambly blackberry. These are echoed on the palate with baked dark berry fruit compote and a hint of cracked black pepper. From the oak comes dark Madagascar vanilla notes and a waft of woodsmoke. The wine has a velvety texture on the palate with warm, rounded tannins at the finish. Pair this with charcuterie platters, goat cheese and fig jam bruschetta, grilled bacon-wrapped pork tenderloin, brisket mac and cheese, and blackberry cobbler.

Lost Oak Winery Meritage 2021 Texas R/M

Grape(s): Cabernet Sauvignon 33%, Triple Diamond Vyds (Diamante Doble Dos), Tokio; Merlot 33%, Diamante Doble Vyds, Tokio; Petit Verdot 17%, Sprayberry Vyds, Midland; and Caberent Franc 17%, Burning Daylight Vyds, Rendon, Tarrant Cty, TX
Machine harvested fruit; cuvées fermented separately an avg 10 days in SS tank at 60-85oF; wine pressed from the skins and cuvées aged an average 20 months in oak barrels (10% new French); blended and bottled @14.9% ABV, 0% RS (dry)
Winemakers Jim Evans and Angela Chapman have produced several Meritage blends over the years and this one is decadent and bold with aromas of dark berries, dried cranberries and notes of leather and cedar chest. Flavors include Bing cherries and mulberries with soft baking spices and green peppercorns. The finish offers ripe and rounded tannins with notes of tea leaf and tobacco. This pairs well with French Comte cheese, mushroom and caramelized onion focaccia, red wine braised lamb shank, grilled steaks, and dark chocolate with sea salt.
Meritage is a combination of “merit” and “heritage” that is a trademark of the Meritage Alliance. The term is used for red or white wine blends crafted from traditional noble Bordeaux varieties.

Lost Oak Winery Gewurztraminer 2023 TX High Plains S

Grape(s): Gewurztraminer 100%, Diamante Doble Vyds, Tokio, Terry Cty, TX
Mechanically harvested fruit was pressed and fermented cold in SS tank; aged 4 months in SS tank; sweetened, stablilized, and bottled @ 13.0% ABV, 1.0% RS (slightly sweet)
Gewurztraminer (guh-voorts-trah-mee-ner) is best known in Germany and the Alsace region of eastern France. It can produce bone dry whites to super-sweet dessert wines. Gene Estes, Lost Oak’s founder, spent time in Alsace and learned to love both Riesling and Gewurztraminer. The wine has a soft honeysuckle hue with aromas of clove and baking spices. Flavors of tangerine, ruby red grapefruit, nectarine, and pineapple wash over the palate. The hint of sweetness makes for a delightful soft finish with just the right amount of crispness and finishes with a classic note of lychee fruit. Pair this with quiche Florentine, naan bread and roasted red pepper hummus, tuna poke bowl, pineapple pork stir-fry over brown rice, grilled duck breast, and baklava with honey.

Brennan Vineyards Comanche Rose 2023 TX High Plains S

Grape(s): Muscat Blanc 97%, Reddy Vyds, Brownfield, Terry Cty, and Mourvèdre 3%
Machine harvested fruit was fermented at cold temperature for 30 days and aged in SS tank (no malolactic transformation); Mourvèdre was blended to give that soft pink color. The wine was sweetened, stabilized, and bottled @ 13.0% ABV, about 4% RS (sweet)
This soft, well-balanced wine has a lovely dusty rose color with aromas of mandarin oranges, orange blossom, and fresh, ripe peach. The peach flavor with a hint of citrus follows with a pleasantly sweet, refreshing feel on the palate. Pair with spicy cuisine – Thai, Indian, or Mexican, creamy Brie cheese, chicken or pork BBQ, and lemon cake or cookies. Chill for fun, easy sipping.

Texas Wine Collective Sweet Muscat 2022 TX High Plains S

Grape(s): Fruit sourced from Lahey Vyds, Brownfield, Terry Cty, TX
Machine harvested fruit was pressed and fermented for 25 days at 56oF in SS tank; aged in SS tank (no malolactic transformation); the wine was sweetened, stabilized, and bottled @ 12.7% ABV, 4.2% RS (sweet)
This light, easy-drinking wine by McPherson Cellars offers aromas and flavors of mandarin oranges, jasmine blossoms, and ripe white peach. Flavors on the palate include peach, soft pineapple, and hints of green melon. This wine also pairs well with spicy cuisine – Thai, Indian, or Mexican, soft cheeses and dried fruit on your charcuterie platter, spring fruit and pecan salad, and ginger snap cookies.

Wine Club Release – April 2024

Thu, 11 Apr 2024 00:00:00 GMT

Four adults per wine club membership are allowed to join the fun, so invite friends to come along. Reservations are required - please register on the website –

Brennan Vineyards Muscat of Alexandria 2023 TX High Plains W

McPherson Cellars Viognier 2022 TX High Plains W

Lost Oak Winery Viognier 2023 TX High Plains W/M

Brennan Vineyards Tempranillo 2021 TX High Plains R/M

McPherson Cellars Petite Sirah Block Series 2021 TX High Plains R

Lost Oak Winery Meritage 2021 Texas R/M

Lost Oak Winery Gewurztraminer 2023 TX High Plains S

Brennan Vineyards Comanche Rose 2023 TX High Plains S

Texas Wine Collective Sweet Muscat 2022 TX High Plains S

Taste of Texas – Mac and Cheese for the WIN(e)

Tue, 23 Jan 2024 00:00:00 GMT

This Taste of Texas event celebrates my favorite comfort food, Macaroni and Cheese, on Sunday, February 25th, 2024, with sessions at 12:30 and 2:30 pm. Featured will be three variations of mac and cheese accompanied by six (6) delicious wines from the TWC portfolio. It will be fun to compare and contrast the rich, creamy flavors in the bowls to the bright flavors in the bottles. For cooler winter weather, or really any weather, mac and cheese is a good mealtime choice, either as a hopped-up entrée or a delicious side. Mac and cheese is now found on the menu in almost every type of food establishment – food trucks, snack stands, and restaurants that focus on family fare as well as high end cuisine.

The mac and cheese variations will be prepared by TWC Operations Manager Amber Saidler and Chef Kyle, of the Cork and Fork Food Truck. The accompanying wines come from the TWC winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.

Cacio e Pepe (Pasta, Parmesan Cheese, and Pepper)

TWC Rosé 2021 Texas High Plains

Brennan Vineyards Three White Chicks 2022 Texas High Plains

Mac and Cheese with Muenster and Bacon

Lost Oak Winery Roussanne Reserve 2019 Texas High Plains

McPherson Cellars Sangiovese Sagmor Vyd 2021 TX High Plains

Mac and Cheese with Sharp Cheddar and Brisket

Brennan Vineyards Protectors N.V. Texas (Tempranillo-based blend)

Lost Oak Winery Crimson Oak 2020 Texas

Home-baked bread

The history of macaroni and cheese is fascinating and recipes were found in cookbooks from the libraries of founding fathers: Benjamin Franklin, George Washington, and Thomas Jefferson. However, questions remain about who invented mac and cheese and how did a combination of two European cultural exports become one of America’s best-known comfort foods?

The earliest known mention of pasta and cheese being joined together dates as far back as 160 BC in notes by a Roman Senator. Our modern versions trace back to 14th century cheese and pasta casseroles in Italy and medieval England. The Cacio e Pepe (cheese and pepper on pasta) dish harkens back to a classic Roman macaroni recipe published in a 1465 cookbook. Two wines with noticeable sweetness should pair well with the pepper and cheese.

Texas Wine Collective Rosé 2021 Texas

The fruit for this multi-grape blend was mechanically harvested, pressed after 2 hr skin contact, fermented separately for 28 days at a cool 58oF in SS tanks, no malolactic transformation, aged on its lees in SS tanks; blended, sweetened, stabilized, and bottled @ 12.2% ABV, 0.4% RS (just on the edge of being sweet). Light strawberry color; floral aromas of peach and orange blossoms; flavors of tart peach, raspberry, strawberry, and red watermelon. This wine is light in body with a pleasant sparkle of acidity on the gentle finish. Pair this with spicy Mexican or Thai cuisine and pasta dishes like Cacio e Pape.

Brennan Vineyards Three White Chicks 2022 Texas High Plains

This blend contains Gewurztraminer 64% and Riesling 36% from Reddy Vineyards in the Texas High Plains. The fruit was mechanically harvested, pressed with minimal skin contact, fermented cold at 52oF in SS tanks, no malolactic transformation, aged on its lees in SS tanks; blended, sweetened, stabilized, and bottled @ 13.3% ABV, 1.8% RS (semi-sweet). Light golden straw color; floral aromas of gardenia and orange blossom, fruit forward flavors of sweet cantaloupe, apricot preserves, fresh mango, gooseberry, and cotton blossom honey. This wine is light, refreshing, with an easy finish and well-balanced acidity. This wine should pair well with sushi, spicy fajitas or Asian cuisine, and Cacio e Pape.

Although there is no written record of pasta-and-cheese during the dark ages, mentions surface again in the 13th century indicating that the concept had been carried through from antiquity and the Middle Ages. The 14th century was a time of unprecedented cultural exchange. Aristocratic families in Western Europe intermarried and consequently did a lot of castle-hopping, bringing with them their kitchen staffs who shared recipes, including those for pasta and cheese dishes.

By the mid-18th century, macaroni and cheese had migrated from Italy into France where the French veered towards a creamier style. Recipes of this type found their way to Great Britian and the American Colonies. Recipes from the early 1700s called for a soupy dish with pasta in a rich butter-veal stock gravy, to which cheese often was added. A 1769 recipe called for a Béchamel sauce to which was added cheddar cheese making a Mornay sauce in French cooking—which was then mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. Another recipe from 1784 called for small tubes of boiled macaroni, drained, moved to a frying pan, and cooked with heavy cream, butter, and topped with Parmesan and pepper.

U.S. president Thomas Jefferson has received a lot of recognition, perhaps not all deserved, for introducing macaroni and cheese to the U.S. Jefferson encountered mac and cheese in Paris and had his chef trained to make this dish. James Hemings was born into slavery, trained as a chef de cuisine in Paris, and was later granted his freedom. He was instrumental in bringing the recipe for macaroni and cheese to the U.S. serving as Jefferson’s chef in both Philadelphia and Monticello.

A "macaroni and cheese" recipe was common in American cookbooks in the 19th Century. One had three ingredients, macaroni, cheese, and butter, layered together and baked in a hot oven. Another described macaroni with white cheese flavored with cream, butter, salt, a full dose of cayenne, and mace (a sharp flavored spice from the shell of nutmeg). Elaborating on such a recipe by adding Muenster cheese and bacon brings even more flavor to pair with the following wines.

Lost Oak Winery Roussanne Reserve 2019 Texas High Plains

Ripe Texas High Plains fruit was mechanically harvested, pressed with minimal skin contact, fermented cold at 52oF in SS tanks, underwent malolactic transformation, aged on its lees for 6 months in a mix of new French oak barrels, neutral oak barrels, and SS tanks. The finished wine was bottled @ 14.5% ABV, 0% RS (dry). Roussanne has shown great promise in Texas producing full-bodied wines with depth and richness similar to Chardonnay. The wine has a vibrant straw color; attractive aromas of vanilla, ginger, and buttered toast (highlights from oak aging); flavors of dried apple, vanilla, and butter cream that carry over to a long, rich finish with notes of sage and lavender. This full bodied, well-rounded wine pairs with a wide range of foods, including rich cheeses, grilled or baked seafood, roasted turkey or ham, mushroom and scallop risotto, apple gingerbread pudding, and bacon mac and cheese.

McPherson Cellars Sangiovese Sagmor Vineyard 2021 TX High Plains

The fruit for this reserve-style wine was sourced from the Sagmor Vineyard southeast of Lubbock originally planted by Kim’s father, Doc McPherson, in 1978. The fruit was mechanically harvested, pressed, and fermented in SS tanks over a temperature range of about 60-85oF. The wine underwent malolactic transformation, was aged 12 months in French oak barrels, and bottled at @ 14.3% ABV, 0% RS (dry). The aromas and flavors show black cherry, blackberry, toasted pecans, vanilla bean, creamy baking spices, woodsmoke, and a faint hint of freshly baked shortbread. This has a solid structure with hints of orange rind, porcini mushrooms, and sandy road dust that lead to a palate-pleasing finish with medium tannins. This pairs with roasted meats, richly flavored cheeses, caramel walnut bread, Texas BBQ, and, of course, Mac and Cheese with bacon.

Our modern mac and cheese definitely had a Canadian influence. Macaroni and cheese was brought to Canada by British immigrants coming from various parts of the British Empire. Macaroni and cheese was popularized by Canadian cheese maker James Lewis Kraft who introduced a boxed version, the Kraft Dinner. Sasha Chapman, writing in The Walrus, considered the Kraft Dinner to be Canada's national dish, ahead of poutine – a dish of French-fried potatoes and cheese curds smothered in a gravy prepared from butter, flour, and beef or chicken stock.

Key Note: Prior to 1900, most American wheat was not of the European durum variety, the high protein grain from which semolina is made. With support from the U.S. Department of Agriculture, durum wheat was widely planted and became successful on a commercial scale. This timing was extremely fortunate based on what happened over the next 50 years.

Amidst the economic hardships of the Great Depression sandwiched between two World Wars, Canadian cheese maker James Lewis Kraft made a fortune selling his processed cheese to the American government for civilian and military use. In 1937, Kraft introduced Kraft Macaroni and Cheese in packaged form which became an immediate success in the U.S. and Canada. The cheese product packaged with pasta made with high protein durum wheat flour provided an inexpensive and nutritious meal option for many families. During the Second World War, rationing led to even greater popularity as two boxes of Kraft Mac and Cheese could be obtained for one food rationing stamp. Enormous amounts of Kraft processed cheese was provided to Allied soldiers in both Europe and Asian theaters.

Many upgrades to mac and cheese can be made and there are countless variations available across the country. Adding a special Texas twist using barbecued brisket, combined with classic sharp cheddar, lifts mac and cheese to entrée status which pairs well with big, richly-flavored red wines, like the following.

Lost Oak Winery Crimson Oak 2020 American

This fruit forward red is a multi-grape blend. With limited grape availability from Texas, winemakers Jim Evans and Angela Chapman reached out to sources in WA and CA to supplement their Texas fruit supply. The grapes were mechanically harvested, crushed, fermented separately in SS tanks at a temperature range of about 60-85oF. The cuvées underwent malolactic transformation and were aged 12 months in mostly used American oak barrels. A final blend was made and bottled @ 14.3% ABV, 0% RS (dry). The aromas and flavors show cherry, blueberry, and toasted nuts with a solid structure and medium tannins. Crimson Oak is at home with charcuterie platters and pairs well with beef stew, blue cheese wedge salad, chocolate chip walnut cookies, pasta dishes like classic lasagna, and Brisket and Sharp Cheddar Mac and Cheese (or course!).

Brennan Vineyards Protectors Red Blend N.V. Texas

This rich, deeply colored red is a multi-grape, multi-vintage blend of primarily Tempranillo, Ruby Cabernet, and Tannat with minor portions of Graciano and Syrah. The fruit was sourced from both Comanche County and Lahey Vineyards in the Texas High Plains. The fruit was mechanically harvested, crushed, fermented separately in SS tank or totes at a temperature range of about 60-85oF. The cuvées underwent malolactic transformation and were aged between 10-34 months in used American and French oak barrels. Various cuvées were evaluated, a final blend was made in spring 2023, and bottled @ 13.5% ABV, 0% RS (dry). Tempranillo brought deep cherry and blackberry fruit while Ruby Cab contributed red plum and boysenberry jam flavors. Tannat added darker color and more substantial tannins to balance the finish. There are hints of cedar cigar box, cinnamon and vanilla spice, and black tea leaves. This pairs well with roasted pork and rosemary potatoes, beef stir fry, bacon wrapped jalapeno poppers, Texas BBQ, and that includes Brisket and Sharp Cheddar Mac and Cheese.

To summarize, macaroni and cheese was not a culinary secret that sailed across the Atlantic Ocean on a ship in 1789 to be propagated from Jefferson’s kitchens in Monticello and Philadelphia. Rather it had germinated long before that and, over the years, had been fine-tuned and interpreted by countless cooks over long stretches of time and distance. Authenticity in a recipe is not necessarily bound to an era, an inventor, or a country. More often, it arises when creative hands invest their expertise in a dish and position it within the folds of a family or regional tradition. Whatever the origin, from Roman Italy to medieval England, from transformation in France to the eventual introduction in the Americas, macaroni and cheese has been completely assimilated into the American foodscape as one of our most popular and cherished comfort foods.

Information was adapted liberally from the following excellent references.

https://en.wikipedia.org/wiki/macaroni_and_cheese

Who Invented Mac and Cheese? This American Favorite Has Ancient Roman Roots by Karima Moyer-Nocchi and Adrian Miller, 26-Sept-2022, https://www.epicurious.com/ingredients/who-invented-mac-and-cheese

A Brief History of America’s Appetite for Macaroni and Cheese, an article published in Smithsonian Magazine by Gordon Edgar, May 29, 2018, https://www.smithsonianmag.com/history/brief-history-Americas-appetite-for-macaroni-cheese-180969185/

Carl’s Corner – Stellar Choices for Chili (and Wine)

Tue, 02 Jan 2024 00:00:00 GMT

There will be two sessions – 12:30 pm and 2:30 pm – held in the TWC Event Center. Registration and ticket purchase is now available on the www.texaswinecollective.com website. Advanced ticket purchase is required in order to prepare the chili and the venue.

The chili styles and accompanying wines for this event are as follows.

White Bean Chili with Chicken

McPherson Cellars Roussanne Reserve 2021 Texas High Plains

McPherson Cellars Counoise 2022 Texas High Plains

Rich Vegetarian-Style Chili

Lost Oak Winery Mourvedre 2021 Texas High Plains

Lost Oak Winery Holiday Red N.V. American

Hearty Texas-Style Beef Chili (Chili con Carne)

Brennan Vineyards Buffalo Roam 2021 Texas (Cabernet Franc blend)

Brennan Vineyards Buffalo Roam Reserve 2019 Texas (Syrah-Cab Sauvignon Blend)

Corn(bread) Cake and Crackers

When it comes to chili, there are different schools of thought in terms of where the dish originated. Some say the American Southwest, others believe it has roots in Mexico, while connections can also be made to Spain and South America. No matter the actual origins, chili has become a staple of American cuisine, and is enjoyed by people from all walks of life. The dish is typically made with beef, tomatoes, and a variety of spices, and can be as simple or as complex as the cook desires. There are endless variations of chili, but the common denominator is that it should be hearty, filling, and delicious.

Historians often cite Texas as the birthplace of chili con carne (red chili with meat) the Official State Dish of Texas as designated in 1977. Texans celebrate chili in grand style at the famous Terlingua International Chili Cook-off in far west Texas (57th annual scheduled in 2024). The most heated issue over chili in Texas is whether it should contain beans. We should hold that discussion until later. But how did chili crop up in Texas? And who can take the credit?

People in the Americas farmed chile peppers as far back as 10,000 years ago, but it wasn’t until Spanish explorers of the New World carried peppers back to Europe in the 1500-1600s that spicy dishes became a part of the peoples’ cuisine. The dish we know as chili calls on red chile peppers for its signature heat and reddish color.

Historians have found evidence that the ancient Aztecs made a stew that resembled modern chili. Another legend notes a nun in a Spanish convent in the 1700s who followed a recipe from the Jumano tribe in West Texas that described a stew with venison, chile peppers, tomatoes, and onions. Immigrants from the Canary Islands, then a territory of Spain, were brought to San Antonio in 1731 and introduced a chili-style dish using peppers and dried cumin with tomatoes and meat.

One of the earliest descriptions of chili comes from an 1828 journal recounting a visit to San Antonio that described "a kind of hash with nearly as many peppers as there are pieces of meat.” Cowboys on cattle trails (most of whom were Mexican) and gold-seekers (called forty-niners) on their way to California used a mix of beef pounded with lard, peppers, and salt to preserve the meat as a food staple for long journeys. Just add a portion of this mixture to a kettle of boiling water, add flour or cornmeal for thickening, and you had a satisfying and filling dish. Cowboys and Texas Rangers were known to carry a similar mixture called "chili bricks". A part of this block plunged into boiling water transformed it into a convenient, filling meal.

Mexican women known as the Chili Queens cooked and sold chili at San Antonio's Military Plaza as early as the 1860s. Customers often ordered chili with tamales or beans and a tortilla. A San Antonio chili stand at the 1893 Chicago World's Fair introduced many Mid-Westerners to the Texas-born dish. Soon, chili parlors began cropping up all over the Midwest and elsewhere in the United States. One variation called Cincinnati Chili was created in 1922 by Greek immigrants, a dish of beef chili poured spaghetti and topped with mounds of cheddar cheese. Unlike "Texas red" chili, New Mexico's chili verde typically uses the green Hatch chile as a key ingredient. In New Orleans, Texas chili is baked and served over al dente rice, similar to other dishes like etouffée well-known in Cajun cuisine. Mexican pork chili (chili verde) is often baked into a casserole-style dish and served over tortilla chips or flour tortillas, a version of chili nachos. These variations can be made full of flavor with a preferred level of spiciness to give the tongue a nice warm sensation.

Chicken chili has become popular as people tend to eat less beef and is often enhanced by the addition of white beans or hominy. A good way to use leftover turkey from the holidays is to make a pot of turkey chili with black beans flavored with crushed tomatoes and chili spices. In today’s society vegetarian options have become commonplace so it is not surprising that vegetarian chili has become popular. The key is to include enough sturdy veggies to match the texture of meat and get enough spices into the blend to create a bold palate-pleasing sensation.

In many parts of the world, chili is a stew that typically contains beans, tomatoes, and a variety of spices. This is especially true when meat is unavailable. Indian nations of the American West embodied this concept as they kept a pot of hot water with various ingredients over the fire all the time. When hunting was successful, meat was added. In more difficult times, whatever veggies and other edibles could be scrounged were the stew ingredients.

The International Chili Society, which holds the World Championship Chili Cook-off, divides chili into four categories: traditional red, chili verde, homestyle chili, and veggie chili. According to ICS purists traditional red chili hasn't changed much over the years and consists of meat, red chili peppers, and spices—with no beans, rice, pasta, or other fillers, aside from vegetables.

Everyone seems to have an opinion on what makes the best chili. However, there are some common elements that are often found in Texas chili - beef, onions, peppers, tomatoes, and spices like chili powder, cumin, and garlic. According to most Texans, Real Chili does not contain beans. When, and if, beans are added, the most common are pinto beans which were and still are an important staple of the American West. So, if you are not averse to adding beans to your chili, there are options. However, in Texas, it is most often politically correct to call such a dish a meat and bean stew rather than chili.

References.

The Surprising (and Speculative) History of Chili by Mary Claire Lagroue, Updated on 27-Jan-2023

https://www.allrecipes.com/longform/history-of-chili/

The History Of Chili: Where Does This American Staple Really Come From? by Maria Jiméne, Nov 4, 2022, Spicy Food. https://greengoscantina.com/the-history-of-chili-where-does-this-american-staple-really-come-from/

Carl’s Corner – Annual Summary for 2023

Tue, 26 Dec 2023 00:00:00 GMT

Carl’s Corner for 2023 comprised 19 separate posts and most were accompanied by short videos for Facebook and Instagram. Hopefully they were informative, enjoyable, and you learned something along the way. Here is a summary of the 2023 Carl’s Corner posts along with their posting dates.

There were posts describing the seven Texas Tasting Series Events held on Sundays in the TWC Event Center. For each of these pairings 6 wines were served, one or two each from the 3 TWC winery partners (Brennan Vineyards, Lost Oak Winery, and McPherson Cellars) and, when appropriate, versus three wines from various wine regions that best matched composition and style with the Texas wines. For each of these pairings, selected food bites were prepared to match the wines and enhance the experience.

Nov 21, 2023 Texas Tasting Series - World of Blends

This pairing featured Lost Oak Winery Texas Duet dry white blend vs. a French Rhône Valley white blend, McPherson Cellars light-bodied Tre Colore red blend vs. an easy drinking red blend from the Rhône Valley, and two Syrah-Cabernet Sauvignon-based blends, Brennan Vineyards Buffalo Roam Reserve vs. Penfolds Max’s Shiraz Cabernet blend from South Australia.

(Aug 11, 2023 Texas Tasting Series – World of Blends An earlier posting was made

but the event was postponed to Dec 03, 2023)

Jul 05, 2023 Texas Tasting Series - Texas vs Spain

Attendees tasted wines from traditional Spanish grape varieties – Albarino, Mourvèdre/Monastrell, and Graciano, produced by the TWC winery partners – McPherson Cellars, Lost Oak Winery, and Brennan Vineyards – paired with three Spanish wines from the regions of Rias Baixas, Alicante, and Rioja.

Jun 16, 2023 Texas Tasting Series - Tempranillo Showdown

Attendees tasted wines from the traditional Spanish grape variety, Tempranillo, produced by TWC winery partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars – vs. three Spanish Temps from the regions of Rioja, Ribera del Duero, and Toro.

May 31, 2023 Texas Tasting Series - BBQ and Wine, Getting Ready for Summer

This pairing featured 3 different meats barbecued with 3 different sauces paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars. While tasting the BBQ and wines there was a lively discussion of the concept and history of grilling and smoking meats, along with an exploration of what wines and what wine flavors match with certain meats and BBQ sauce ingredients.

Apr 14, 2023 Texas Tasting Series – Pizza Paired with Wine

Three different types of pizza were paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars. While tasting the pizzas prepared with a range of toppings and sauces, attendees were able to explore the origins and evolution of pizza.

Feb 01, 2023 Texas Tasting Series - Texas vs France

Attendees tasted Viognier from Brennan Vineyards vs. southern France, Grenache from McPherson Cellars vs. southern France, and Merlot from Lost Oak Winery vs. the Bordeaux region of France.

Jan 05, 2023 Texas Tasting Series - Texas vs South Africa

Attendees compared Texas wines vs. three from the famed Stellenbosch region of South Africa. Chenin Blanc from McPherson Cellars, Cabernet Sauvignon from Brennan Vineyards, and a Meritage style red blend from Lost Oak Winery were paired with similar South African wines.

It is always important to provide some educational notes about important grape varieties that are important to Texas and the winery partners at Texas Wine Collective. The following three were posted in 2023.

Jul 15, 2023 Mourvèdre or Monastrell

Jun 08, 2023 Spanish Grapes other than Tempranillo

May 03, 2023 Alicante Bouschet - A Really Red Grape

Several general information topics are typically covered by Carl’s Corner. The following three presented a range of topics.

Oct 11, 2023 Délestage, An Important Winemaking Technique

Nov 20, 2023 Holiday Recommendations Nov-2023

Mar 02, 2023 Texas Wine and Grape Growers Conference, Feb-2023

Posts covering the Texas Wine Collective Wine Club releases for the years are, of course, an important part of Carl’s Corner. These posts described the nine wines in each of the five Wine Club Releases for 2023.

Oct 31, 2023 Wine Club Release – Nov-2023

Aug 30, 2023 Wine Club Release – Sep-2023

May 10, 2023 Wine Club Release – Jun-2023

Mar 27, 2023 Wine Club Release – Apr-2023

Feb 07, 2023 Wine Club Release – Feb-2023

We look forward to sharing with all of you once again in 2024. Merry Christmas and Happy New Year. And, as always, enjoy good Texas wine, my friends.

Texas Tasting Series - World of Blends

Tue, 21 Nov 2023 00:00:00 GMT

A new Texas Wine Pairing event featuring Blended Wines is scheduled for Sunday, December 3, 2023, with sessions at 12:30 and 2:30 held in the TWC Event Center.

Advanced reservations and ticket purchase are required. See the website: www.texaswinecollective.com

The blended wines to be tasted at the December 3rd event will include 3 from Texas Wine Collective winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars – and 3 wines from other important wine regions – Rhône Valley, France, and South Australia. Chef Amber Saidler, TWC Director of Operations, has arranged for delicious small food bites to accompany the wines, prepared by Chef Kyle in the TWC Food Truck - Cork and Fork.

Lost Oak Winery Texas Duet – a dry white blend of Viognier, Sauvignon Blanc, and Muscat Blanc

vs Domaine Brusset Les Travers Cairanne - a French Rhône Valley white blend of Viognier, Grenache Blanc, Roussanne, and Clariette Blanche

McPherson Cellars Tre Colore a light red blend of co-fermented Cinsault, Carignan, and Viognier

vs Perrin La Vieille Ferme an easy drinking, straightforward red blend from France’s Rhône Valley based on Cinsault, Carignan, Grenache, and Syrah

Brennan Vineyards Buffalo Roam Reserve - a rich, bold red blend based on Syrah and Cabernet Sauvignon that pairs with grilled meats and Texas BBQ

vs Penfolds Max’s Shiraz Cabernet blend from South Australia produced as a tribute to Penfolds’ first chief winemaker, Max Schubert

Wines blended from multiple grape varieties are very important across the wine world. In fact, most wines around the world ARE blends. There are many reasons why winemakers produce blended wines, some obvious, others less so. One important reason is to provide some “insurance in the vineyard” against a range of calamities, particularly inclement weather in which some grape varieties fare better than others. The goal is always to have a successful grape harvest to make the final product – our wine!

Another key reason for blends is “flavor-centric” based on the ability of a winemaker to produce a better tasting or higher quality wine by blending different grape varieties together rather than maintaining a single varietal wine. In this case, the goal is to create a product greater than just the sum of its parts.

Other reasons for blending are more practical. Often a grower and winemaker will not have enough grapes or wine to produce a commercial quantity of a single varietal wine. So, it may become necessary to blend wines from two or more grape varieties or even two or more vintages to produce sufficient commercial quantity. Blending to improve certain aroma or flavor characteristics or to tweak wine chemistry (alcohol, acidity, tannins, color, etc.) are other common reasons to mix grape varieties.

Lost Oak Winery Texas Duet 2020 Texas High Plains

Texas winemakers have experimented with a wide range of white grapes to make finished blends. This easy-drinking wine from winemakers Jim Evans and Angela Chapman represents a similar concept to that used for Côtes du Rhône Blanc where each grape variety is included to enhance the overall aromas and flavors. This is a blend of 75% Viognier, 15% Sauvignon Blanc, and 10% Muscat Blanc. The grapes were mechanically harvested, pressed directly, and separately fermented at cool temperature in SS tanks. The wines aged about 6 months in SS tanks with no malolactic transformation to capture more of the bright fruit aromas and flavors, along with natural acidity. The wines were blended and bottled at 14% ABV, 0% RS (dry) to show aromas of green apple, white peach, and honey; flavors of peach, pear, and orange melon; with key lime and grapefruit notes on a crisp finish. Pair Texas Duet with citrus-marinated shrimp cocktail, seafood paella, charcuterie platters, grilled chicken or pork, portobello mushrooms in white wine sauce, and white chocolate panna cotta.

Domaine Brusset Les Travers Cairanne 2022 AOC Rhône Valley, France

This is a nice rendition of a white Rhône blend comprised of Viognier, Roussanne, Grenache Blanc and Clairette Blanche. These Rhône white grapes grow well in the hot, arid climate of Texas. The various cuvées were fermented separately and portions were aged in SS tanks or used oak barrels. Eventually the cuvées were blended and bottled at 13.5% ABV, 0% RS (dry). The wine offers notes of ripe peach, Meyer lemon, and orange blossom, with notes of mango and apricot that give way to a juicy, vibrant, minerally finish. Enjoy this wine with charcuterie platters, ham and cheese sandwiches, fish tacos, and grilled shrimp, chicken, or pork.

Field blends, originally from vineyards with interplanted varieties, were very important in Texas as the first significant grape plantings were made beginning in the early 1970s. Often just a few rows of different varieties were planted to learn which ones would produce healthy fruit and decent wines. Not only did the fruit from interplanted vineyards provide answers as to the most optimum grape variety for a given area, harvesting and mixing together various grapes, usually during fermentation, was a utilitarian method for producing ample quantity of wine for family needs and/or commercial sales. Today, field blends are often produced as a novelty, but they are still a valuable tool for farmer-growers trying to establish vineyards in new locations with the goal of creating a measure of consistency and commercial success.

McPherson Cellars Tre Colore 2022 Texas High Plains

This is a blend of three Rhône variety grapes, including Cinsault 61%, Carignan 33%, and Viognier 6%. These varieties are well suited to the Texas High Plains and help form the backbone of the McPherson portfolio of Mediterranean grapes that originated from the regions in Spain, southern France, and Italy. Cinsault and Carignan are mainly used as blending grapes. Viognier is the most important white grape in the northern Rhone where it not only produces terrific white wines in Condrieu but is often co-fermented with Syrah in Côte Rôtie to provide brighter fruit aromas and flavors along with better color stability. This is Kim McPherson and Spenser Igo’s nod to the practice of co-fermenting Viognier with red grapes. The fruit was mechanically harvested and co-fermented in SS tanks to best preserve bright fruit aromas and flavors and produce a juicy, easy drinking red. The finished wine was aged in SS tank for several months before bottling at 13.2% ABV, 0.2% RS (dry). This Rhône-style blend offers aromas and flavors of cherry, strawberry, and red plum in a harmonious and delicate wine with a smooth, easy finish. Pair with scalloped potatoes, charcuterie platters, grilled fish, chicken, or pork, and cool berry desserts.

Famille Perrin La Vieille Ferme 2021 Rhône Valley France

The Perrin family, owners of the famous Château de Beaucastel in Châteauneuf-du-Pape, produce a range of wines in several price categories. This unpretentious, fresh and fruity red table wine was established in the 1980’s as an inexpensive, straightforward Rhône wine to sell by direct mail to French wine lovers. It is comprised of Grenache, Syrah, Cinsault, and Carignan. Small portions of white grapes have sometimes been included. La Vieille Ferme, which literally translates as “the old farm,” is a richly fruity and supple wine, ruby-purple in color, with a seductive bouquet of red fruit, spices, cassis, and herbs and flavors of plum, cherry, and blackberry. The grapes are harvested and vinified separately. fermented in temperature-controlled cement tanks and aged in old oak tanks for 10 months before blending and bottling @ 13% ABV, 0% RS.

Remember that a majority of the world’s wines are blends! Examples include almost all of the famous French wines from Bordeaux, the Rhône Valley, and other important regions like Chianti and Veneto in Italy, Rioja and Priorat in Spain, and the Douro River area in Portugal.

Another place where blends have become important is Australia. Although Shiraz or Syrah is the dominant grape variety, the Aussies often blend to create different flavor profiles and just make better wines than a single variety can deliver. The most common blends are of the G S M type, Grenache, Syrah, Mourvèdre, much like many of the wines from the Rhône Valley in France. Another popular blend is Shiraz with Cabernet Sauvignon, a grape which has become very important in Australia. This combination is gaining in popularity in Europe, South Africa, and the U.S., even here in Texas.

Brennan Vineyards Buffalo Roam Reserve 2019 Texas

Winemaker Todd Webster practiced the art of blending on a very high level and produced this delightful blend with the funny name comprised of 63% Syrah, 19% Cabernet Sauvignon, 12% Petite Sirah, and 6% Cabernet Franc. This deep, rich red shows off the winemaker’s ability to blend several grapes into something special. Wines of this type are not all that common in Texas or most of the U.S., but the Australians have known the value of blending Syrah with Cabernet Sauvignon for many years. So, Buffalo Roam Reserve most resembles an Aussie-style blend. The grapes were mechanically harvested, fermented separately in SS tanks or macrobins, and aged in used American and French oak barrels (18-24 months). The selected cuvées were blended and bottled @ 14.4% ABV, 0% RS (dry). The wine has a dark garnet color, medium-full body, and shows rich black cherry fruit with notes of woodsmoke, cream, and vanilla. With reasonably firm tannins on the finish, this is bold enough to pair with prime rib, pepper-crusted ahi tuna steak, roasted lamb or pork, and Texas BBQ.

Penfolds Max’s Shiraz Cabernet 2020 South Australia

The line of Max’s wines is a tribute to the talent and passion of Penfolds first Chief Winemaker Max Schubert (served from1948-to-1975) who literally revolutionized Australian winemaking. These wines are designed to be richly flavored and enjoyable at a reasonable price point. The machine harvested fruit for Max’s blend, 69% Shiraz and 31% Cabernet Sauvignon, comes from four key growing areas in South Australia. The grapes were fermented separately and aged for 12 months in American oak barrels (7% new, 60% 1-yr, and the rest older) to give rich, vibrant aromas and flavors. The cuvées were blended and bottled @ 14.5% ABV, 0% RS. The aromas and flavors include dark black cherry, ripe cranberry, salted plum preserves, grilled sausage or bacon, spearmint, lavender, black olive tapenade, mineral earthiness, and plenty of toasty vanilla oak notes from barrel aging. The finish is round and full. Pair this with grilled red meats, beef or pork stir fry, and mushroom parmesan risotto.

The concept and reasons why so many blends exist today, in Texas and across the wine world, should be relatively clear. So, on your next adventure to visit Texas wineries and tasting rooms ask about blends, taste them, and learn more about this important segment of our wine industry. Please recognize that our Texas winemakers work hard at this “blending game” and endeavor, often through blends, to produce the best wines possible for our enjoyment.

Learn more from these references:

Ultimate Wine Blending Guide: Learn The Art Of Mixing Wines, 10-Oct-2021, https://advancedmixology.com/bolg/art-of-mixology/wine-blending-guide#

The Secret History of Blending Wines, by Laura Burgess, 4-Jan-2017, https://vinepair.com/articles/secret-history-blending-wines

What Is Wine Blending and How Are Wine Blends Made?, by Oliver Hoss, 13-Feb-2021, https://wineloversmagazine.com/blog/what-is-wine-blending-and-how-are-wine-blends-made/

Famous Wine Blends, by Madeline Puckette, https://winefolly.com/tips/famous-wine-blends/

Holiday Recommendations Nov-2023

Mon, 20 Nov 2023 00:00:00 GMT

Two fuller-bodied dry white wines produced from classic Rhône varieties are a great start to your parties and events. Brennan Vineyards Viognier (Black Label) 2022 is 100% Viognier from Newburg Vineyard, Comanche County. The wine was aged in American and French oak barrels and bottled @ 14.1% ABV, 0% RS (dry). Viognier, considered the signature grape for Brennan Vineyards, is light golden in color and offers aromas and flavors of golden apples, poached pears, apricots, honeycomb, and sweet hay. The wine is fruit-forward with nuances of vanilla and caramel from oak aging. Pair with warm brie and bacon spinach dip, sausage-stuffed mushrooms, shrimp fettuccine, classic chicken pot pie, goat cheese bruschetta, and coconut or lemon cream pie. This Viognier will also be a great accompaniment with turkey or ham, green bean casserole, and cornbread dressing.

Lost Oak Winery Roussanne Reserve 2022 is 83% Roussanne from Six Harts Vineyard, Tokio, Yoakum County, and 17% Chardonel from JLor Vineyard, Burleson, Johnson County. The wine was aged for 9 months in 1-year-old French oak barrels (40%), neutral oak barrels (55%), and SS tank (5%); blended and bottled @ 14% ABV, 0% RS (dry). Winemakers Jim Evans and Angela Chapman enjoy producing this reserve bottling with attractive aromas of vanilla, spice, and buttered toast that highlight oak aging. Flavors include dried apple, vanilla, and ginger, with notes of sage and lavender. This fuller-bodied white, pairs well with richer holiday fare like honey-baked ham, smoked turkey, grilled chicken, and bacon-wrapped pork tenderloins. It also will enhance bacon spinach artichoke dip, grilled fish or shrimp, cheese enchiladas with avocado cream, and peach or apple cobbler.

Three delicious reds are suggested to enliven your holiday meals and gatherings. McPherson Cellars Counoise 2022 is sourced from Farmhouse Vineyards, Terry County. The fruit was fermented and aged in SS tank to retain brighter fruit flavors; bottled @ 13.1% ABV, 0.2% RS (dry). Counoise (coon-wahz) is a lesser-known red grape hailing from the Rhône Valley in southern France. It is lighter in body and color and often used for either blending or the production of rosé wines. Like most Rhône varieties it grows well in Texas and is becoming more popular in varietal bottlings. Counoise fits nicely into McPherson Cellars’ portfolio of Mediterranean grapes. Kim McPherson and Spenser Igo use bright fruit flavors, moderate tannins, and natural acidity to produce this easy-drinking red with bright berry and red plum aromas and flavors followed by a hint of white pepper on the finish. Pair this versatile wine with charcuterie platters, chef salads, baked brie with strawberry jam and pecans, roasted turkey or chicken, or just enjoy a glass on the patio on a pleasant fall/winter evening.

Brennan Vineyards Winemaker’s Choice Vol VIII N.V. is a proprietary blend that contains Tempranillo, Tannat, Cabernet Sauvignon, Syrah, and Ruby Cabernet. Each cuvée was fermented separately in SS tank and aged 10-34 months in used American and French oak barrels. The final blend was bottled @ 13.6% ABV, 0% RS (dry). Brennan’s new winemaker Kevin Spivey maintains the tradition established by former winemaker Todd Webster using cuvées from a selected barrel program to blend an upper-level non-vintage wine. In addition to tart red cherry, red plum, black currants, and boysenberry jam aromas and flavors, there are hints of cedar cigar box, cinnamon, and vanilla spice. Notes of green olive and calcareous minerality nod to its Hill County origin. This pairs well with scalloped potatoes, any grilled beef or pork cuts especially bacon-wrapped filets or coffee-crusted ribeyes, and truffle French fries, and of course it goes great with Texas BBQ. This will be a good choice if you are one to finish off a big meal with a fine cigar.

Lost Oak Winery Holiday Red is a popular non-vintage blend back for the holiday season. Texas and California grapes, including Petite Sirah, Cabernet Sauvignon, and Petit Verdot, were fermented and aged 16 months in used oak barrels; blended, sweetened, stabilized, and bottled @14.4% ABV, 0.8% residual sugar (just a hint of sweetness). With color of dark plums; aromas of cranberry, black currant and hints of spice and creamy vanilla; flavors of blackberry and boysenberry with a touch of spiced fig, this finishes with moderate tannins and notes of sugar plum. This traditional offering with just a bit of sweetness pairs beautifully with your holiday fare – turkey, ham, dressing, sweet potatoes, cranberry sauce, and those delicious pumpkin and pecan pies. It also pairs with blackberry jam and goat cheese bruschetta, Christmas Eve tamales, and chocolate cream or meringue pie. You might even consider prime rib with this wine!

Sweeter wines are often popular during the holidays. Lost Oak Winery Holiday White 2022 includes Trebbiano 54% from Six Harts Vineyard and Riesling 46% from Diamante Doble Vineyards, both near Tokio, TX. The fruit was fermented cold and fermentation stopped to retain some natural grape sugar. After aging in SS tank, the two cuvées were blended, stabilized, and bottled @ 13.8% ABV, 2.5% RS (semi-sweet). This blend is light and crisp, and like its red counterpart will accompany your holiday meals and festivities. Aromas of candied pear and cinnamon apple lift from the glass. Flavors of clover honey and spiced fig jam with hints of crystallized ginger and subtle minerality follow to the finish. Pair with all your holiday meals and desserts, or warm with spices and apple cider for mulled white wine that fills your home with tantalizing aromas.

For an even sweeter option try Texas Wine Collective Sweet Muscat 2022. Muscat Blanc 100%, from Lahey Vineyards, Brownfield, Terry County, was fermented cool in SS tank; aged in SS tank with no malolactic transformation; sweetened, stabilized, and bottled @ 12.7% ABV, 4.2% RS (sweet). This wine is balanced by crisp acidity for easy drinking and pairing with many foods. There are floral aromas and flavors of melon, apple, and white peach. The acidity helps pair with spicy Oriental or Mexican cuisine, simple seafood dishes like shrimp scampi, classic salads with fruit – apples, pears, grapes, etc. – and lighter desserts like pineapple upside down or carrot cake.

One recommendation from Hye Cider is the Hye Heaven offering. This is a Cyser meaning it was made from apple juice sweetened with honey rather than sugar. During fermentation, the cyser was treated with smashed Turkish figs and toasted peppercorns to create a rich and complex flavor profile. It finishes at 9% ABV, about 3% residual sugar, and well-balanced acidity. Treat this like the Holiday White wine as it will accompany all your holiday meals and desserts, or warm with spices (cinnamon, nutmeg, cloves) for a delicious and aromatic mulled beverage.

Share fun, fellowship, lots of great food, and plenty of Texas wine with friends and family. We hope to see you again soon and be safe in your travels. Happy Holidays!

Wine Club Release – Nov-2023

Tue, 31 Oct 2023 00:00:00 GMT

Now open to ALL wine club members and their guests is a Bonus Hour, 1:30-2:30, that will feature a sensory experience highlighting wine aromas. This experience costs $25/person. However, 12 Bottle or Case Club Members may reserve up to 2 complimentary tickets! Reservations are required and you can learn more from the website.

The format will be the same as for past wine club pick-up parties. All release selections will be available for tasting, and there will be small food bite options available to taste with 3 selected wines. Musical entertainment will be provided. All Wine Club Members, including their guests, will enjoy 30% off all wine purchases, so come ready to restock your cellar. Folks are welcome to bring snacks or picnic fare, but NO outside alcohol will be allowed.

Wines from each of the Texas Wine Collective winery partners will be included in the November allocation. There will be three reds, three whites, and three sweet wines – see listing below. Please make your reservations to enjoy the wine, food, fun, and fellowship at TWC.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

The red wines in this release will include the following.

McPherson Cellars Counoise 2022 TX High Plains R

Grape(s): Counoise 100% from Farmhouse Vineyards, Terry County
Machine harvested fruit was fermented in SS tank at 60-85oF over 1 week with overall 17-day skin contact; aged in SS tank to retain brighter fruit flavors; bottled @ 13.1% ABV, 0.2% RS (dry)
Counoise (coon-wahz) is a lesser-known red grape hailing from the Rhône Valley in southern France. It is lighter in body and color and most often used for either blending or the production of rosé wines. Like most Rhône varieties it grows well in Texas and is becoming more popular in varietal bottlings. Counoise fits nicely into McPherson Cellars’ portfolio of Mediterranean grapes. Kim McPherson and Spenser Igo take advantage of the bright fruit flavors, moderate tannins, and natural acidity to produce this easy-drinking red with bright berry and red plum aromas and flavors followed by a hint of white pepper on the finish. Pair this with charcuterie platters, chef salads, baked brie with strawberry jam and pecans, goat cheese bruschetta, or enjoy a glass on the patio on a pleasant fall/winter evening.

Brennan Vineyards Winemaker’s Choice Vol VIII N.V. Texas R/M

Grape(s): This proprietary blend contains Tempranillo, Tannat, Cabernet Sauvignon, Syrah, and Ruby Cabernet from the 2020, 2021, and 2022 vintages.
Fruit was mechanically harvested; each cuvée was fermented separately in SS tank and aged between 10-34 months in used American and French oak barrels; the final blend was bottled @ 13.6% ABV, 0% RS (dry)
Brennan’s new winemaker Kevin Spivey followed the tradition established by former winemaker Todd Webster using cuvées from a selected barrel program to blend an upper-level non-vintage wine. In addition to tart red cherry, red plum, black currants, and boysenberry jam aromas and flavors, there are hints of cedar cigar box, cinnamon, and vanilla spice. Notes of green olive and calcareous minerality nod to its Hill County origin. This pairs well with roasted pork and rosemary potatoes, coffee-crusted filets, truffle French fries, and a fine cigar. And of course. it goes great with Texas BBQ.

Lost Oak Winery Holiday Red N.V. American R/M

Grape(s): A blend of Texas and California grapes – (CA) Petite Sirah 46%, Cabernet Sauvignon 11%, Petit Verdot 11%, plus (TX) Field Blend 26% and Petit Verdot 6% from TX High Plains.
Machine harvested fruit; various cuvées fermented avg. 10 days in SS tank at 85oF; wine pressed from the skins and aged 16 months in used oak barrels; blended, sweetened, stabilized, and bottled @14.4% ABV, 0.8% residual sugar (just a hint of sweetness)
This popular Lost Oak red blend is back for the holiday season. Color of dark plums; aromas of cranberry, black currant and hints of spice and creamy vanilla; flavors of blackberry and boysenberry with a touch of spiced fig. A moderately tannic finish with notes of sugar plum. This traditional offering with just a bit of sweetness, pairs beautifully with your holiday fare – turkey, ham, dressing, sweet potatoes, cranberry sauce, and those delicious pumpkin and pecan pies. Also, pairs with blackberry jam and goat cheese bruschetta, Christmas Eve tamales, and dark chocolate mousse sprinkled with dark cocoa powder. You might even consider prime rib with this wine!

The white wines in this release will include the following.

Texas Wine Collective Dry Muscat 2022 TX High Plains W

Grape(s): Muscat Blanc 100%, from Lahey Vineyards, Brownfield, Terry Cty
Machine harvested fruit fermented 25 days at 56oF in SS tank; aged in SS tank with no malolactic transformation; bottled @ 12.7% ABV, 0.2% RS (dry)
Muscat varieties grow well in Texas and winemakers can make dry or sweet wines depending on their style and the fruit characteristics. Muscat tends to have floral aromas and flavors with melon, apple, and white peach notes. This wine has good acidity and will accompany many food options and serve as a fun sipping wine. Pair with most seafood, Oriental cuisine, stuffed mushroom caps, white cheese fondue, and classic chef or cobb salads.

Brennan Vineyards Viognier (Black Label) 2022 TX High Plains W/M

Grape(s): Viognier 100% from Newburg Vineyard, Comanche, TX, Comanche County
Mechanically harvested, pressed, fermented cool at 52oF; aged in neutral American and French oak barrels; bottled @ 14.1% ABV, 0% RS (dry)
Viognier is considered the signature grape for Brennan Vineyards. This light golden wine offers aromas and flavors of golden apples, poached pears, apricots, honeycomb, and sweet hay. The wine is fruit forward with nuances of vanilla and caramel from oak aging. Pair with warm brie and bacon spinach dip, sausage-stuffed mushrooms, shrimp fettucine, classic chicken pot pie, and white chocolate lemon tart. This Viognier will also be a great accompaniment with turkey or ham, green bean casserole, and cornbread dressing at your Holiday meals.

Lost Oak Winery Roussanne Reserve 2022 TX High Plains W

Grape(s): 83% Roussanne from Six Harts Vineyard, Tokio, Terry/Yoakum County, and 17% Chardonel from JLor Vineyard, Burleson, Johnson County
Machine harvested fruit; fermented cold in SS tanks; aged for 9 months in 1 year old French oak barrels (40%), neutral oak barrels (55%), and stainless steel tank (5%); blended and bottled @ 14% ABV. 0% RS (dry)
Winemakers Jim Evans and Angela Chapman enjoy working with Roussanne and producing this reserve bottling with attractive aromas of vanilla, spice, and buttered toast that are highlights of oak aging. Flavors include dried apple, vanilla, ginger, with notes of sage and lavender. This fuller-bodied white pairs well with bacon spinach artichoke dip, grilled swordfish, grilled oysters on the half shell with lemon and horseradish, cheese enchiladas with avocado cream, and passion fruit crème brulée.
Roussanne grape skins have a reddish brown hue when ripe, thus the grape name is derived from the French word Roux meaning rusty or russet color.

For our TWC Wine Club members who prefer sweeter wines, the following selections are offered.

Lost Oak Winery Red Moscato 2022 TX High Plains S

Grape(s): Mostly Muscat Blanc with just enough Ruby Cabernet added to achieve a vibrant raspberry color
Machine harvested fruit was fermented at cold temperature and aged in SS tank (no malolactic transformation); blended, sweetened, stabilized, and bottled @ 13.8% ABV, 2% RS (semi-sweet)
This is a lighter, less sweet wine to go along with Dolce Rouge. Aromas of red delicious apples, wild raspberries, and a hint of nutmeg. Flavors of apples, mango, and blackberry on the palate. The finish is soft with echoes of raspberry fruit. Serve chilled for a refreshing aperitif or pair with fruit and sharp cheddar skewers, spicy ramen with beef, sun dried tomato gnocchi, baked potato topped with chili and cheese, and strawberry macarons drizzled with dark chocolate.

Lost Oak Winery Holiday White 2022 TX High Plains S

Grape(s): Trebbiano 54% from Six Harts Vineyard, and Riesling 46% from Diamante Doble Vineyards, both near Tokio, TX
Mechanically harvested fruit; fermented cold; fermentation stopped to retain some of the residual grape sugar; aged in SS tank; blended, stabilized and bottled @ 13.8% ABV, 2.5% RS (semi-sweet)
This Trebbiano-Riesling blend is light and crisp, and like its red counterpart will accompany your holiday meals and festivities. Aromas of candied pear and cinnamon apple lift from the glass. Flavors of clover honey and spiced fig jam with hints of crystallized ginger and subtle minerality follow to the finish. Pair with all your holiday meals and desserts, or warm with spices and apple cider for mulled white wine.

Texas Wine Collective Sweet Muscat 2022 TX High Plains S

Grape(s): Muscat Blanc 100%, from Lahey Vineyards, Brownfield, Terry Cty
Machine harvested fruit fermented 25 days at 56oF in SS tank; aged in SS tank with no malolactic transformation; sweetened, stabilized, and bottled @ 12.7% ABV, 4.2% RS (sweet)
This sweeter Muscat is balanced by crisp acidity for easy drinking and pairing with many foods. There are floral aromas and flavors with melon, apple, and white peach notes. The acidity allows this to pair well with spicy Oriental or Mexican (seafood like Acapulco shrimp fajitas) cuisine, simple seafood dishes like shrimp scampi, classic salads with fruit – apples, pears, grapes, etc. – and lighter desserts like pineapple upside down cake or carrot cake.

Délestage, An Important Winemaking Technique

Wed, 11 Oct 2023 00:00:00 GMT

Two good articles that describe the délestage technique are referenced below. They describe in detail the three main techniques that winemakers use during the traditional fermentation and maceration process to extract phenolic compounds from grapes. These phenolic compounds form the basis for a wine’s color, contribute some characteristic flavors, and introduce the tannins that serve as natural antioxidants.

A punch-down is the most common method used to promote extraction of phenolic compounds during maceration. Crushed grapes are placed in a bin or tank where juice comes in contact with the darkly colored skins. The juice begins to absorb color - remember, most red grapes have colorless juice and the color that eventually ends up in the wine is extracted from the skins. Punch-downs have been used for ages. A tool with a long handle attached to a perpendicular flattened plate, often perforated with holes (kind of like an oversized potato masher), is used to push the cap of grape skins that form on top of the fermenting mixture back down into the liquid portion. This mixing and stirring motion has several benefits, including better extraction of phenolic compounds, introduction of oxygen (air) to the mixture (critical to yeast health and activity), and helping to cool the mixture to keep fermentation temperature from rising too high. When doing punch-downs, grape juice, skins, and seeds all remain in contact during fermentation.

Pump-overs, often used in larger commercial operations, are a second common method used to promote extraction during maceration. Juice from the bottom of the fermentation vessel is drained into a small tank and is then pumped back into the fermentation vessel, splashing over the top of the grape skin cap that forms over the juice. This “fire hose” approach breaks up the cap and provides the same benefits noted above. Pump-overs are most often employed when larger volume tanks and vessels are used for fermentation and maceration. An added benefit for pump-overs is that most winemakers use a filter screen when draining the juice to separate a portion of seeds. This helps to reduce the amount of tart, astringent seed tannins that get extracted into the wine.

Délestage is often called “rack-and-return”, essentially a two-step process in which fermenting red wine juice is racked or drained from the grape solids into a separate vessel. This is sort of like a pump-over, except the juice is removed and returned only after a period of time (usually a few hours), not immediately. This allows the juice and solids to be separated. When the juice is returned to the solids in the fermentation vessel, the skins and other solids re-hydrate. Délestage is usually done on a daily basis several times during fermentation.

The primary benefit of délestage is exposure of the fermentation juice to air (oxygen). This promotes healthy yeast activity and softens extracted tannins through oxidation. The traditional methods of pump-overs and punch-downs allow all or most of the fermentation mixture to remain under a protective layer of carbon dioxide gas (a by-product of fermentation) that minimizes the amount of air contact. Délestage, however, removes the juice from this carbon dioxide layer and allows much greater contact with air (oxygen). Thus, more softening of the tannins will occur earlier in the winemaking process.

Another benefit of délestage can be the removal of grape seeds to minimize extraction of harsh tannins. During fermentation, seeds fall and form a layer at the bottom of the vessel while the grape skin cap rises to the surface of the liquid. While juice is drained or racked away, the skin cap settles gently on top of the seed layer. The winemaker can then physically remove some of the bottom layer of seeds before returning the juice to the vessel. This process is repeated daily, or as often as the winemaker thinks appropriate, until the end of fermentation.

Grape varieties that have thicker, darker skins and/or seeds from which harsher, more astringent tannins can be extracted are often subjected to the délestage technique. Hot, arid growing conditions tend to promote thicker grape skins and these can produce more color, but also more tannins. This is a common occurrence here in Texas, so winemakers often embrace the use of délestage to soften the tannins in their wines and provide a finish that is more mellow and gentle on the palate. This is a great topic to explore the next time you visit a Texas winemaker or knowledgeable tasting room associate.

References

Déléstage Fermentation: From Bitter to Better Reds. by Richard Leahy, Vineyard & Winery Management. Sept./Oct. 2000, Vol. 26, No. 5.

Déléstage Fermentation: Techniques, by Daniel Pambianchi,

https://winemakermag.com/technique/237-delestage-fermentation-techniques

Wine Club Release – Sep-2023

Wed, 30 Aug 2023 00:00:00 GMT

Wines from each of the Texas Wine Collective winery partners will be included in the September allocation. There will be three reds, three whites, and three sweet wines – see listing below. Please make your reservations to enjoy the wines, foods, fun, and fellowship.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

The red wines in this release will include the following.

Brennan Vineyards Reserve Protectors N.V. Texas R/M

This proprietary blend contains Tempranillo (62%, 2020) along with significant portions of Ruby Cabernet (2021), and Tannat (2022) sourced from Comanche Vineyard (Comanche, Cty) and Lahey Vineyards (Terry Cty). Fruit was mechanically harvested; cuvées fermented separately in SS tanks; aged between 10-34 months in used American and French oak barrels; blended and bottled @ 13.5% ABV, 0% RS (dry). Brennan’s new winemaker Kevin Spivey developed this blend using wines from former winemaker Todd Webster’s barrel program. Tempranillo brought deep cherry and blackberry fruit while Ruby Cab contributed red plum and boysenberry jam flavors. Tannat added darker color and more substantial tannins to balance the finish. In addition to the fruit aromas and flavors, there are hints of cedar cigar box, cinnamon and vanilla spice, and black tea leaves. This pairs well with roasted pork and rosemary potatoes, beef stir fry, bacon wrapped jalapeno poppers, and Texas BBQ.

Lost Oak Winery Cabernet Sauvignon 2021 TX High Plains R/M

This rich wine contains Cabernet Sauvignon 90%, Triple D Vineyards, Tokio, and Petite Sirah 10%, Paka Family Vineyards, Brownfield, both in Terry County. Fruit was machine harvested; fermented in SS tank; underwent malolactic transformation and aged 19 months in used oak barrels; blended and bottled @ 16% ABV, 0% RS (dry). Featuring Cabernet Sauvignon, the world’s most widely planted grape variety, winemakers Jim Evans and Angela Chapman have created a rich, bold red by adding Petite Sirah for darker color, richer flavor, and better tannin structure. This deep brick-colored wine shows aromas of ripe cherry and blackberry fruit with a hint of wet slate. Flavors of blackberry and huckleberry jam fill the palate accompanied by notes of espresso and dark cocoa leading to a mild tannic finish. This pairs with blackberry jam and goat cheese bruschetta, hamburger with Muenster cheese and caramelized onions, Memphis-style BBQ ribs, and dark chocolate mousse sprinkled with dark cocoa powder.

McPherson Cellars Il Fratello Montepulciano 2021 TX High Plains R

This Montepulciano 100% is sourced from Texas High Plains vineyards. The fruit was machine harvested; cold-soaked 3 days at 45oF; fermented in SS tank over 7 days with overall 24-day skin contact; aged 14 months in French oak barrels (15% new); bottled @ 13.2% ABV, 0.3% RS (dry). Montepulciano is a workhorse variety in Italy, often used as a blender. 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 bright berry and plum aromas and flavors with a hint of white pepper. Oak aging brings soft, vanilla cream notes and the finish shows gentle dusty tannins. This pairs with stuffed mushrooms, sausage white pie pizza, spaghetti Bolognese, and grilled pork or chicken.

BTW: Il Fratello roughly translates as the brother.

The white wines in this release will include the following.

Lost Oak Winery Gewurztraminer 2022 TX High Plains W/M

This aromatic white grape was sourced from one of our favorite growers, Jet and Gay Wilmeth with Diamante Doble Vineyard near Tokio, in Terry County. The fruit was machine harvested; fermented cold and aged in SS tanks; bottled @ 12.1% ABV in a slightly sweet style with robust flavors and ample acidity. Winemakers Jim Evans and Angela Chapman enjoy working with this aromatic white grape. Pronounced “Guh-voorts-trah-mee-ner”, this variety originated in Germany and is widely grown in the Alsace region of France where LOW owner Gene Estes enjoyed some time and learned to like the wines. This is made in a fruit-forward style showing aromas of clover honey, wildflowers, and lychee fruit. Flavors include cantaloupe, ripe pear, and grilled pineapple. The wine finishes with notes of key lime, the right amount of crispness, and a hint of sweetness. Enjoy with charcuterie, sweet and sour soup, club sandwich on sourdough bread, teriyaki salmon with fried rice, and pineapple upside down cake.

Texas Wine Collective White Wine Blend 2022 TX High Plains W

This refreshing blend contains Muscat 80%, Viognier 10%, Riesling 5%, and Trebbiano 5%, sourced from Texas High Plains vineyards. Machine harvested fruit was fermented cool for 25 days in SS tank; aged in SS tank with no malolactic transformation; blended and bottled @ 12.9% ABV. Muscat and Viognier bring bright fruit and floral aromas and flavors to this blend while Riesling and Trebbiano contribute supporting fruit flavors and good acidity for balance and food pairing. Peach, pear, and melon with notes of honeysuckle blossom and pineapple lead to a crisp and refreshing finish. Pair with most seafood, Oriental cuisine, grilled sausages, stuffed mushroom caps, white cheese fondue, and classic chef or cobb salads.

Brennan Vineyards Dry Riesling 2022 TX High Plains W

This is Riesling 100% sourced from Reddy Vyds, Brownfield, TX, Terry Cty. Mechanically harvested fruit was pressed and fermented cold at 52oF; aged in SS tank (no malolactic transformation); bottled @ 13.3% ABV, 0% RS (dry). Riesling, the famous white grape of Germany, Alsace, and Austria, is not often grown in Texas because it needs cooler weather to produce quality fruit. However, there are a few vineyard owners on the Texas High Plains and northern Panhandle that have taken the challenge. This lighter-bodied, dry version has aromas and flavors of Granny Smith apple, citrus fruit, lemon curd, with notes of key lime, green melon, and jasmine. The mouth feel is bright and refreshing with a clean, well-balanced finish. Pair with simply prepared seafood dishes like scallop risotto, baked brie with peach preserves and pecans, charcuterie boards with mild cheeses, and apple tart or cobbler.

For our TWC Wine Club members who prefer sweeter wines, the following selections are offered.

Lost Oak Winery Dolce Rouge N.V. TX High Plains S

This is a blend of Merlot 75% and Petite Sirah 25% sourced from various Texas vineyards. Mechanically harvested fruit was fermented cold and aged in SS tank or used American and French oak barrels. The cuvées were blended, sweetened, stabilized, and bottled @ 14% ABV, 5% RS (sweet). This wine is fruity and smooth with a dark hue. Aromas include chocolate and raspberry with notes of baking spices. Drink this chilled or made into sangria. Pairs with loaded baked potato skins, bacon wrapped-cream cheese stuffed jalapeno poppers, spicy hot Thai or Mexican fare, and chocolate pie or S’mores.

Lost Oak Winery Sweet Duet 2022 TX High Plains S

This is a blend of Trebbiano 36%, Six Hearts Vyd, Tokio, TX, Yoakum Cty; Muscat Blanc 34%, Reddy Vineyard, Brownfield, TX, Terry Cty; and Riesling 30%, Diamante Doble Vyd, Tokio, TX, Terry Cty. Machine harvested fruit was fermented separately at cold temperature; aged in SS tank (no malolactic transformation); blended, sweetened, stabilized, and bottled @ 13.8% ABV, 5% RS (sweet). This unusual yet refreshing blend is designed to please those who like chilled, sweeter wines. Aromas of chamomile and golden apple. Flavors of apple and candied lemon peel. The sweet, lingering finish offers notes of ruby red grapefruit and honey. Pair with feta and fig crostini, kung pao chicken, lobster bisque with saffron, chicken and waffles with honey butter, or salted caramel crème brûlée.

McPherson Cellars Fleur D’Oranger 2017 TX High Plains S

Orange Muscat 100%, sourced from Blackwater Draw Vyds, Terry County, TX, was late harvested at 29oBrix (% sugar); fermented cold 6 days before neutral grape spirits were added to arrest fermentation and raise the alcohol level. This was bottled @ 17.4% ABV, 15% RS (very sweet dessert wine). Tasting notes include: Honeyed sweetness with spicy apricot jam and orange marmalade flavors. This can accompany most any dessert you choose, OR be dessert by itself.

World of Blends

Fri, 11 Aug 2023 00:00:00 GMT

Tasty food bites will be provided to accompany the wines. Advance registration and payment are required. See the www.texaswinecollective.com website.

Wines blended from multiple grape varieties are very important across the wine world. In fact, most wines around the world are blends. There are many reasons why winemakers produce blended wines, some obvious, others less so. One important reason is to provide some “insurance in the vineyard” against a range of calamities, particularly inclement weather in which some grape varieties fare better than others.

Another key reason for blends is “flavor-centric” based on the ability of a winemaker to produce a better tasting or higher quality wine by blending together different grape varieties rather than maintaining a single varietal wine. In this case, the goal is to create a product greater than just the sum of its parts.

Other reasons for blending are more practical. Often a grower and winemaker will not have enough grapes or wine to produce a commercial quantity of a single varietal wine. So, blending wines from or two or more grape varieties or even two or more vintages may be needed to produce sufficient commercial quantity. Blending to improve certain aroma or flavor characteristics or tweak wine chemistry (alcohol, acidity, tannins, color, etc.) are other common reasons to mix grape varieties.

Two white blends will be compared, both based on the Viognier grape variety.

Lost Oak Winery Texas Duet 2020 Texas High Plains is a dry white blend of Viognier, Sauvignon Blanc, and Muscat Blanc produced by winemakers Jim Evans and Angela Chapman.

Domaine Brusset Les Travers Cairanne 2022 AOC Rhône Valley, France is a typical blend of white Rhône grape varieties, including Viognier, Roussanne, Grenache Blanc and Clairette Blanche.

Field blends, originally from vineyards with interplanted varieties, have been a part of the wine world since the very beginning. They were very important in Texas as the first significant grape plantings were made beginning in the early 1970s. Row crop farmers and other interested neophytes began planting different grape varieties, often just a few rows at a time, to learn which ones would produce healthy fruit and decent wines. There was a significant learning curve involved since Prohibition, 1920-1933, had basically devastated the Texas wine industry, and only a handful of vineyards remained in existence over those 40+ years.

Not only did fruit from interplanted vineyards provide answers as to optimum grape varieties for a given area, harvesting and mixing together various grapes, usually during fermentation, was a utilitarian method for producing ample quantity of wine for family needs and/or commercial sales.

The first two red wines offered in this tasting represent versions of “field blends” from multiple grape varieties that grow well together.

McPherson Cellars Tre Colore 2022 Texas High Plains is a blend of three Rhône variety grapes, including Cinsault, Carignan, and Viognier. The grapes were harvested at the same time and co-fermented to produce a juicy, easy drinking red for warm weather enjoyment.

Famille Perrin La Vieille Ferme 2021 Rhône Valley France is a blend of Cinsault, Carignan, Grenache, and Syrah created as an inexpensive, straightforward Rhône wine to sell by direct mail to French wine lovers. La Vieille Ferme, which literally translates as “the old farm,” is a wine for everyday drinking pleasure and has been a big success both in France and the U.S.

Remember, a majority of the world’s wines are blends! Examples include almost all of the famous French wines from Bordeaux and the Rhône Valley. Blends are important across most of Europe where planting a range of grape varieties has been extremely important in key regions like Chianti and Veneto in Italy, Rioja and Priorat in Spain, the Douro River area in Portugal, and regions in Southern France.

Another place where blends have become important is Australia. Although Shiraz or Syrah is the dominant grape variety, the Aussies often blend to create different flavor profiles and just make better wines than a single variety can deliver. The most common blends are of the G S M type, Grenache, Syrah, Mourvèdre, much like many of the wines from the Rhône Valley in France. Another popular combination is Shiraz with Cabernet Sauvignon which has become not only an important blend in Australia, but in other wine regions across the globe. The last pairing of wines will showcase two such blends.

Brennan Vineyards Buffalo Roam Reserve 2019 Texas is comprised of Syrah, Cabernet Sauvignon, Petite Sirah, and Cabernet Franc. Part of Brennan’s Reserve program, this rich bold red with plenty of fruit and ample tannins pairs well with grilled meats and Texas BBQ.

Penfolds Max’s Shiraz Cabernet 2020 South Australia combines Shiraz and Cabernet Sauvignon. It aged 12 months in American oak barrels to give rich, vibrant aromas and flavors. The Max’s series of wines is a tribute to the first Chief Winemaker for Penfold’s, Max Schubert, whose talents and efforts helped to revolutionize Australian winemaking.

Winemakers typically train and study to learn the art and science of blending, and many feel that a better blended wine can be produced than a single varietal wine. Here is a summary of some key reasons to produce blends.

Establishing a signature style Consistency for a vintage

Highlighting the terroir of a vineyard Balancing aromas and flavors

Modifying a wine’s chemistry Managing wine inventories

Increasing a wine’s favorable attributes or reducing its unfavorable characteristics

Without further belaboring the point of blended wines, the concept and reasons why so many blends exist today, in Texas and across the wine world, should be relatively clear. So, on your next adventure to visit Texas wineries and tasting rooms ask about blends, taste them, and learn more about this important segment of our wine industry. Please recognize that our Texas winemakers are working hard at this “blending game” and endeavor, often through blends, to produce the best wines possible for our enjoyment.

Learn more from these references:

Ultimate Wine Blending Guide: Learn The Art Of Mixing Wines, 10-Oct-2021, https://advancedmixology.com/bolg/art-of-mixology/wine-blending-guide#

The Secret History of Blending Wines, by Laura Burgess, 4-Jan-2017, https://vinepair.com/articles/secret-history-blending-wines

What Is Wine Blending and How Are Wine Blends Made?, by Oliver Hoss, 13-Feb-2021, https://wineloversmagazine.com/blog/what-is-wine-blending-and-how-are-wine-blends-made/

Famous Wine Blends, by Madeline Puckette, https://winefolly.com/tips/famous-wine-blends/

Texas Tasting Series - Texas vs Spain

Sat, 15 Jul 2023 00:00:00 GMT

Attendees will taste wines from traditional Spanish grape varieties – Albarino, Mourvèdre/Monastrell, and Graciano, produced by the TWC winery partners – McPherson Cellars, Lost Oak Winery, and Brennan Vineyards – paired with three Spanish wines from the regions of Rias Baixas, Alicante, and Rioja. Amber Saidler, TWC Operations Manager and Chef, has arranged three delicious small food bites to accompany the wines.

Skewer with ham, cheese, olives, cherry tomato

Black Bean Empanada

Buñuelos with Chocolate Dipping Sauce

Reservations and advance payment are required.

Check the website www.texaswinecollective.com to reserve your spot and please join us,

Two white wines will feature Albariño, the main white grape in northwest Spanish regions of Galicia and Rias Baixas and in northern Portugal where it is called Alvarinho. These regions are influenced by the nearby Atlantic Ocean breezes and similar characteristics come from Albarino grown on the Texas High Plains where night-time temperatures get much cooler and high elevation tends to moderate Texas summer heat.

Albariño typically produces crisp, fruity, lighter-bodied white wines with higher acidity, bright floral aromas, and flavors of citrus and pit fruits. In the region of Vinho Verde in northern Portugal, Alvarinho is often blended to produce crisp, dry white wines. The same is true in Texas as winemakers produce Albarino or blends to deliver bright fruit and zesty acidity in white wines for our warm climate.

McPherson Cellars Verde Verde 2020 Texas High Plains is a tribute to Vinho Verde wines. Albarino blended with Trebbiano offers citrus, melon, apple, and tropical fruit aromas and flavors with a zesty finish. Trebbiano is a good blender and helps deliver crisp acidity.

Bodegas La Caña Albariño 2021 DO Rias Baixas Spain comes from the portfolio of Jorge Ordóñez, a premier importer of Spanish wines into the U.S. All cultivation and harvesting is done by hand giving a richer version of Albarino with aromas and flavors of citrus fruit, apple, and pear plus a hint of ocean saltiness.

Mourvèdre is known in Spain as Mataro or Monastrell and is commonly grown in hot, arid regions influenced by the Mediterranean Sea. The grape variety likes warm, dry climates and has small, thick-skinned berries – the textbook combination for making big red wines with intense color and higher tannin levels in Spain, France, Australia, South Africa, and Texas. Mourvèdre typically produces dark, rich wines with black and red fruit aromas and flavors, including chocolate covered cherries, black plums, blueberries, and mulberries. Wine producers around the world have taken advantage of Mourvèdre to produce rich, deeply flavored blends, especially with other Rhône-style grapes like elegant red-fruit Grenache and structured black-fruit Syrah. These blends are most often labeled as GSM’s (M being the Mourvèdre part) and are becoming common in Texas tasting rooms.

Lost Oak Winery Mourvèdre 2021 Texas High Plains was aged in used American and French oak barrels for 19 months giving a delicious red showing spicy aromas of cardamom, white peppercorn, tart cherry, and sweet tobacco with notes of espresso, dark cocoa, and smoke. There are ripe medium tannins on a long, savory finish.

Bodegas Volver Tarima Hill Estate Old Vines Monastrell 2018 DO Alicante Spain is 100% Monastrell hand-harvested from 50-90 year-old vines. The wine was aged 14 months in primarily new French oak barrels to give a bouquet of cherry fruit and notes of creamy vanilla and licorice, and flavors of blackberry, cherry, and plum with an elegant moderately tannic finish.

Although Tempranillo is hailed as the premier red variety in Rioja, Spain’s most celebrated wine region, there are three other red grapes that play important supporting roles: Graciano, Garnacha (Grenache), and Mazuelo (Cariñena or Carignan). Graciano is used primarily for blending with Tempranillo to enhance color, flavor, and tannin profile.

Brennan Vineyards Graciano 2019 Texas High Plains is a blend featuring 79% Graciano, 13% Carmenere, and 8% Cabernet Sauvignon. The grapes were fermented in SS tanks or macrobins and the wine aged in mostly used American and French oak barrels for 16 months. This blend offers blackberry and cherry cola aromas with notes of saddle leather, plus flavors of cherry or blackberry cobbler and nuances of bacon and woodsmoke.

Bodegas Diosares Graciano 2019 DOCa Rioja Spain represents an unusual situation when a Rioja wine does not contain Tempranillo. The fruit for this 100% Graciano was hand-harvested, fermented in temperature-controlled SS tanks, and aged in French oak barrels for 12 months. Bodegas Diosares produces expressive and accessible wines like this dark, rich Graciano with blackberry and plum fruit, notes of leather and toasted oak, plus ripe earthy tannins on a lingering finish.

Mourvèdre or Monastrell

Wed, 05 Jul 2023 00:00:00 GMT

Another TWC Texas Tasting Series event featuring Texas and Spanish wines will include the grape variety Monastrell, or as it is more commonly known by its French name, Mourvèdre. This event is scheduled for Sunday, 23-July, with sessions at 12:30 and 2:30 pm. Attendees will taste, compare, and contrast traditionally Spanish grape varieties grown and wines produced in Texas versus key regions in Spain.

Many grape growing regions in Texas have similar climates and soil compositions to those of grape growing areas in Spain, and the same grape varieties can thrive in both places. Mourvèdre is known in Spain as Mataro or Monastrell and is commonly grown in the hot, arid eastern regions influenced by the Mediterranean Sea – Catalonia, Valencia, Jumilla, Yecla, and others. It makes big red wines in Spain, Australia, South Africa, and Texas. The variety is also commonly used to produce bright, flavorful rosé wines for summer enjoyment and to accompany the bounty of seafood harvested from the Mediterranean Sea.

The grape probably originated in the Catalonia area of Spain outside Barcelona, near a village named Murviedro. So, it is easy to see how the French named the grape Mourvèdre.

Mourvèdre typically produces dark, rich wines with red-black color and black and red fruit aromas and flavors, including chocolate covered cherries, black plums, blueberries, and mulberries. A lot of flavor comparisons can be found in Malbec, Shiraz (Syrah), and Cabernet Sauvignon wines. The wines also tend to be tannic and relatively high in alcohol. Wine critics often comment on wild game and earthy notes found in Mourvèdre. The best of these wines can be classified as “big boys,” both in Spain and Texas. Oak aging is relatively common and leads to herbal and meaty aromas that only add to the wine’s “bigness.”

The grape variety likes warm, dry climates and has small, thick-skinned berries – the textbook combination for making wines with intense color and high tannin levels. It has the propensity to produce relatively high levels of mouth-drying tannins that have earned Mourvèdre a nickname in French - Étrangle-Chien (the dog strangler).

The variety presents growers with some challenges. Mourvèdre likes plenty of hot sun, which we can certainly provide in Texas, but it also needs lots of water to fully develop ripe fruit. Providing adequate irrigation can lead to overly vigorous foliage production that creates excess shade for the grapes, thus limiting sun exposure. Excess canopy growth forces the grower to hedge the vines more frequently. Mourvèdre is susceptible to powdery and downy mildew, common vine diseases in Texas, and that requires frequent treatment with fungicides.

Most Monastrell in Spain is grown in the hot, arid central and southeastern regions that border on the Mediterranean. Similarly, Mourvèdre grows well in hot, arid regions of Texas, not only on the High Plains, but also in the Texas Hill Country, central West Texas, and the western Permian Basin, producing a wide range of wines, including bold reds, lighter picnic-style reds, rosés, and light sparkling pet-nats.

Mourvèdre's meaty, herbal aromas are very distinctive, as are its strong tannins. Wine producers around the world have taken advantage of these qualities in Mourvèdre to produce rich, deeply flavored blends, especially with other Rhône-style grapes like elegant red-fruit Grenache and structured black fruit Syrah. These blends are most often labeled as GSM’s and are common in Texas tasting rooms.

Texas Wine Collective has just released a GSM under the TWC label, an easy drinking version produced from Texas Syrah, Mourvèdre, and Grenache. When last checked, also available in the TWC tasting room were Mourvèdre varietal wines from Lost Oak Winery and Brennan Vineyards to give the taster a feel for what the grape can do on its own. In addition, a Mourvèdre rosé from Lost Oak Winery represents a lighter side of the variety.

Stop by Texas Wine Collective to taste and learn more about Texas Mourvèdre, or Monastrell.

Learn more from these references:

(1) Mourvèdre, https://en.wikipedia.org/wiki/mourvèdre

(2) Spanish-Origin Grape Varieties in Texas Climates, by Carl Hudson, Ph.D., CSW, posted on Texas Wine Lover Website 19-Feb-2021 (https://txwinelover.com/2021/02/spanish-origin-grape-varieties-in-texas-climates/)

(3) 7 Spanish Wines (Other Than Tempranillo) Worth Drinking Right Now, Wine Folly, 21-Apr-2016 (Updated 01-Feb-2021), (https://winefolly.com/grapes/tempranillo/), by Madeline Puckette, James Beard Award-winning author & Wine Communicator of the Year, co-founder of Wine Folly

(4) Mourvèdre (Monastrell) Wine, www.wine-searcher.com/grape-298-mourvèdre-monastrell, updated 11-Jan-2023

(5) Spanish Grapes other than Tempranillo, a Carl’s Corner blog post by Carl Hudson, Ph.D., CSW, posted on www.texaswinecollective.com, Jun-2023

(6) Mourvèdre, www.tablascreek.com/story/vineyard_and_winemaking/grapes/mourvèdre

Tempranillo Showdown – Texas vs Spain

Fri, 16 Jun 2023 00:00:00 GMT

A pairing event will that allow attendees to compare and contrast Tempranillo wines grown and produced in Texas versus key regions in Spain is scheduled Sunday, June 25. Three Texas Tempranillos from our TWC winery partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars – will pair with three Spanish Temps from the regions of Rioja, Ribera del Duero, and Toro. Amber Saidler, TWC Operations Manager and Chef, will present three delicious small food bites to accompany the wines.

There will be two sessions, 12:30 pm and 2:30 pm.

Reservations and advance payment are required. See www.texaswinecollective.com website.

Tempranillo is famous for making fine red wines in the Rioja, Ribera del Duero, and Toro regions of Spain, and as one of the key grapes (called Tinta Roriz) used in Portugal for Port and dry red wines. The climate in these higher elevation regions is hot and dry with desert-like diurnal temperature shifts of 25-40oF between the nighttime low and daytime high, similar in many ways to the Texas High Plains.

The name Tempranillo is derived from the word “temprano”, meaning “early”. This relates to early budding in the spring which exposes the vines to freeze damage from early frost events. Tempranillo also ripens early, often ready for harvest before most other red varieties and alongside later maturing white varieties. In spite of being knee-deep in white wine production, Texas winemakers just shrug off the inconvenience of seeing bins of red Tempranillo grapes arrive at the crush pad early and forge ahead to make red wines from this popular variety.

The first flight will include:

McPherson Cellars Tempranillo 2020 Texas High Plains - This 100% Tempranillo went through a 3-day cold soak before a temperature-controlled 11-day fermentation in SS tank. After an overall 40-day maceration, the wine was racked into French oak barrels (23% new); and aged 14 months. Clinton “Doc” McPherson, Kim McPherson’s father, helped pioneer the Texas Wine Industry and made early plantings of Tempranillo on the Texas High Plains. This smooth, easy-drinking, well-balanced wine has aromas and flavors of ripe red cherry, notes of buttered toast and vanilla from oak aging, and a supple finish with soft dusty tannins.

Terra d’Uro Finca La Rana Crianza 2019 DOC Toro Spain - Hacienda Terra d'Uro was founded by enthusiasts who preserved three vineyards in the Toro appellation that contained un-grafted Tinta de Toro vines up to 144 years old. The owners believed they could produce some of the best Tempranillo wines in Spain from these vineyards. From younger vines in a single vineyard, Finca la Rana, hand-harvested grapes were fermented in temperature-controlled wooden tanks, transferred into French oak barrels (mostly new) for malolactic transformation and 12 months ageing. A tasting review awarded this wine 92 pts - very attractive with rich fruit, toasted walnut, and crushed-stone character; full-bodied with firm tannins and a flavorful finish. 100% Tinta de Toro.

Although planted in many locations across the Lone Star State, Tempranillo seems to prefer the Texas High Plains with sandy loam soils, high elevation to promote more productive photosynthesis, and significant diurnal temperature variations that result in longer hang time before harvest – allowing better integration of natural sugars and flavor components in the grapes.

While Tempranillo is not the deepest-colored red with the rich body of Cabernet Sauvignon, these wines can be very complex with layers of flavors from start to finish. Expect medium-high tannin levels and acidity to noticeably complement the tannin. The wines have an earthy minerality often associated with classic European wines (think dusty, almost chalky at the finish) and can offer a full red fruit spectrum of red and black cherry, raspberry, and dried strawberry plus subtle savory notes of dried tomato, red bell pepper. leather, tobacco, and sandy earth (think Texas road dust). Tempranillo takes well to oak aging to provide a richer profile with vanilla, toast, and roasted nut aromas and flavors. Spanish Tempranillo wines often age in oak (traditionally American, more recently European) for 3-30 months, or even longer depending on style and classification.

The second flight will include:

Lost Oak Winery Tempranillo Reserve 2019 Texas High Plains – The grapes for this wine were mechanically harvested, fermented in temperature-controlled SS tanks, aged 18 months in a mix of American and French oak barrels before blending and bottling. The Texas High Plains is a particularly good region for growing full-bodied Tempranillo wines that show bold aromas and flavors of black cherry and black current fruit, with notes of leather, sweet tobacco, and mocha. Ripe earthy tannins linger on the finish as hints of cherry and smoke still echo on the palate.

Pico Cuadro Wild 2019 DOC Ribera Del Duero Spain - Founder and winemaker Felipe Castrillo-Martin called his 2005 start in the wine business a “Wild Ride.” He has gathered 53 acres of old vine Tempranillo and built a proper winery in front of his parents’ home. With 10 years of wine training and the support of his parents and sister, Clara, he now produces 3 notable wines, including this delicious 100% Tempranillo old-vines entry-level Wild bottling that is aged in French oak barrels to give a silky richness with aromas and flavors of black cherry and raspberry fruit, nice toasty oak character, subtle savory notes of dried tomato and red bell pepper, plus hints of leather, tobacco, and sandy earth.

Tempranillo is hailed as the star red variety in Spain’s most celebrated wine region, Rioja, which was the first to receive the country’s highest quality classification of DOCa, or Denominación de Origen Calificada. Rioja produces elegant wines with complex notes of red and black fruit, crushed rock, leather, toast and tobacco, with gentle dusty tannins from one specific area, a single vineyard, or as a blend of fruit from the three sub-regions: Rioja Alta, Rioja Alavesa, and Rioja Oriental. Wines are typically classified based on fruit quality and aging protocols, typically in 225-liter oak barrels for 1 to 3 years, and later in bottle for 6 months to several years. Roble wines are less expensive and usually aged less than one year. Crianza wines are aged at least one year in oak and for a total of at least 2 years before release. Reserva wines from better quality fruit require a higher alcohol level, aging at least one year in oak a total of 3 years before release. A Gran Reserva from top-quality fruit requires at least 2 years in oak followed by at least 3 years in bottle before release.

The third flight will include:

Brennan Vineyards Tempranillo 2018 Texas - This is a delicious blend of 90% Tempranillo 2018 plus some 2019 Super Nero and Winemaker’s Choice NV Vol. 7 added in. Such a blend connects with Todd Webster’s focus on producing the best wine possible regardless of vintage or grape variety. The Tempranillo fruit was sourced 51% from Newburg Vineyard, Comanche County, and 49% from Lahey Vineyard, Terry County, Texas High Plains. The Newburg Tempranillo was harvested at 27oBrix (very ripe) and led to 15.3% ABV in the final wine. Fermentation at 70oF lasted 9 days with significant pump-over activity to improve extraction of color, flavor, and tannins from the grapes. After fermentation, the wine was racked to neutral French and American oak barrels and aged for a total of 32 months. The aromas are full of ripe cherry fruit with strong hints of toasty oak. The flavors are black cherry, blackberry, currant, and plum boosted by notes of pipe tobacco, seasoned leather, marinara sauce, and dark potting soil. The tannins are bold but mellowed by the longer aging process into a very smooth, lush finish.

Diosares Rioja Crianza 2017 DOCa Rioja Spain - This is 100% Tempranillo and most representative of a good quality Rioja Crianza. It was fermented in temperature-controlled SS tanks, aged for 12 months in French oak barrels, and 2 more years in bottle before release. A Wine Advocate review awarded 91 pts – A juicy, balanced modern-style Tempranillo from a warm and ripe year that resulted in an early harvest. The wine is youthful and will benefit from several years of aging in the cellar.

Please join us at TWC and enjoy these tempting Tempranillos.

Spanish Grapes other than Tempranillo (Jun-2023)

Thu, 08 Jun 2023 00:00:00 GMT

An article by Madeline Puckette (1) focused on Spanish-origin grape varieties, besides the most obvious, Tempranillo, the key grape in Rioja, Ribera del Duero, and Toro regions of Spain. Most of us are well-aware that Tempranillo is widely planted and produces delicious Texas wines, but for this Carl’s Corner edition, let’s look at other Spanish grape varieties that can enhance our summertime wine drinking pleasure.

Here is a quick listing of these grape varieties. More detailed info on each will follow.

Macabeo (aka Viura) - key grape (often blended with Parellada and Xarello) used to produce Cava, the Spanish sparkling wine, in the Penedes region;

Albariño – a familiar grape that is the primary white variety from northwestern Spain;

Viura (aka Macabeo) - key grape in white Rioja wines, sometimes blended with Malvasia and Garnacha Blanca;

Prieto Picudo - richly flavored dark red grape common in the Castilla y Leon region northwest of Madrid;

Garnacha (aka Grenache) - grown all over Spain, but especially in the hot, arid northeastern Mediterranean regions of Calatayud and Priorat; and

Monastrell (aka Mourvèdre, also called Mataro) - most commonly grown in the hot, southeastern Mediterranean-influenced regions of Valencia and Murcia.

When Texans began to plant grapes and learn to make wine, consideration was given to varieties that develop and grow well in other wine regions with similar climates. Texas has a wide range of climates in which different grapes can either flourish or flounder, so variety selection is important. Average weather patterns during the growing and harvest season, diurnal temperature variations, and water/rain availability are key contributors to a particular climate, and the same is true in all wine regions, including Spain and Texas. Climate characteristics have certainly influenced which grape varieties are planted in Texas and in what region.

Sparkling wines called Cava are a big part of Spanish wine production. The key grape variety, Macabeo (aka Viura), is relatively rare in Texas. Some may already be planted and at least two growers have placed orders to nurseries and will hopefully have vines planted soon. Chenin Blanc is most widely used to make sparkling wine in Texas, and Macabeo could be a great addition. Given the popularity of sparkling wines in Texas tasting rooms (especially with bachelorette, or “bridal posse” groups), this is an area that will likely see significant growth in the next decade.

The current popularity of Petillant Naturel wines, simply called PetNats, may also benefit from Macabeo. PetNats are made using an ancient method of bottling and capping a wine that has almost finished fermentation, allowing fermentation to finish in the sealed bottle. This creates carbon dioxide pressure but leaves sediment from the yeast which can be off-putting to some. These PetNats have a moderate level of carbon dioxide pressure and are very refreshing for warm weather sipping. Produced from both red and white grape varieties, expect this trend to continue.

Albariño is commonly grown in the far northwestern Spanish regions of Galicia and Rias Baixas, and just south of these areas in northern Portugal where it is called Alvarinho. These regions have a bit cooler growing climate and in Texas, that translates to the High Plains. Albariño wines tend to be lighter in body, have citrusy (Meyer lemon, mandarin orange) and lime pith characteristics, and are often enjoyed by those who like Sauvignon Blanc, dry Riesling, and Gruner Veltliner. For me, Albarino offers characteristics similar to squeezing lime juice into a Mexican beer.

Viura is another name for Macabeo, is the primary grape variety for producing full-bodied white Rioja wines. Fermentation is traditionally done in oak barrels, usually American oak, and the wines are aged for some time, both in barrel and in bottle, before release. The characteristics are then similar to oak-treated Chardonnays and Rhône whites, like Roussanne and Viognier. With plans for future plantings, it will be exciting to see what this grape can do in Texas.

Prieto Picudo is a fairly rare indigenous red grape variety that produces medium-bodied, deeply colored red wines in the large northwestern Spanish region of Castilla y Leon. Prieto Picudo is sometimes blended with Tempranillo to add darker color and rich black cherry flavors. There is at least one planting of this variety in Texas at Sandy Road Vineyard, and based on results so far, the future looks bright.

Garnacha, or Grenache as we know it in Texas, is a very important grape all along the southern Mediterranean regions of Spain and France, especially the Rhône Valley. In Texas, Grenache produces delicious medium-bodied red wines, is often included in blends, and is probably best known as the “G” in popular “GSM” blends.

Monastrell, or Mourvèdre as we know it in Texas, typically produces dark, rich red-black wines with black and red fruit aromas and flavors, including chocolate covered cherries, black plums, blueberries, and mulberries. A lot of flavor comparisons can be found in Malbec, Shiraz (Syrah), and Cabernet Sauvignon wines. The best of these wines can be classified as “big boys,” both in Spain and Texas. Oak aging is relatively common and only adds to the wine’s “bigness.” Of all these Spanish varieties, Mourvèdre is the one that seems to thrive most widely across the various Texas climates.

Madeline Puckette writes in her article that wines from these Spanish grape varieties provide a bridge for exploring the world of European wines, and at a relatively attractive price. However, if you are a Texan, you will want to focus on the delicious wines being produced from these Spanish-origin grape varieties right here in the Lone Star State. Buen estado de salud!!

(1) 7 Spanish Wines (Other Than Tempranillo) Worth Drinking Right Now, Wine Folly, 21-Apr-2016 (Updated 01-Feb-2021), by Madeline Puckette, James Beard Award-winning author & Wine Communicator of the Year, co-founder of Wine Folly

(2) a. Climate of Spain - https://en.wikipedia.org/wiki/Climate_of_Spain

b. The Weather and Climate in Spain - https://www.tripsavvy.com/weather-in-spain-

1644274

c. Spain Climate -https://www.britannica.com/place/Spain/Climate

d. The Climate in Spain - https://www.spain.info/en/weather

Hello, This is Carl Hudson, Wine Educator for Texas Wine Collective. Although Tempranillo is widely planted and produces delicious Texas wines, for this Carl’s Corner edition let’s look at other Spanish grape varieties that can enhance our summertime wine drinking pleasure.

When Texans began to plant grapes and learn to make wine, consideration was given to varieties that grow well in other wine regions with similar climates. The following Spanish-origin grapes were certainly in the mix.

Sparkling wines called Cava are a big part of Spanish wine production and the key grape variety, Macabeo, is relatively rare in Texas. Chenin Blanc is most widely used to make Texas sparkling wine and given the popularity of sparklers and PetNats in Texas tasting rooms, Macabeo could be a great addition.

Albariño prefers a bit cooler growing climate and in Texas, that translates to the High Plains. Albarino wines tend to be lighter in body with citrusy notes, very refreshing for summer. For me, Albarino offers characteristics similar to squeezing lime juice into a Mexican beer.

Viura, another name for Macabeo, produces full-bodied white Rioja wines. Fermentation and aging is traditionally done in oak barrels giving characteristics similar to oak-treated Chardonnays and Rhône whites. It will be exciting to see what future plantings of this grape bring to Texas.

Prieto Picudo is a fairly rare indigenous red grape that is sometimes blended with Tempranillo to add darker color and richer flavors. There is at least one planting of this variety in Texas at Sandy Road Vineyard, and based on results so far, the future looks bright.

Garnacha, or Grenache as we know it in Texas, can make some delicious medium-bodied varietal wines but is probably best known as the “G” in popular “GSM” blends.

Monastrell, or Mourvèdre as we know it in Texas, produces rich red-black wines that compare to Malbec, Syrah, and Cabernet Sauvignon. Of all these Spanish varieties, Mourvèdre is the one that seems to thrive across the widest range of Texas climates.

These Spanish grape varieties can provide a bridge for exploring the world of European wines, but as a Texan you will want to focus on wines from these grape varieties made right here in Texas. Buen estado de salud!!

Wine Club Release – Jun-2023

Wed, 31 May 2023 00:00:00 GMT

It is summertime, folks. Even though temperatures have stayed below 90 degrees and there has been some welcome rain, those searing hot days with lots of bright sunshine are just around the corner. That means it is time for the TWC June Wine Club Release events – scheduled for Sundays, June 4 and June 11 with sessions scheduled at 11:00-1:30 and 2:30-5:00. Reservations are required and wine club members are encouraged to sign into the website at www.texaswinecollective.com to select your session. Four adults are allowed per wine club membership to attend one of the sessions.

Now open to ALL wine club members and their guests is a Bonus Hour, 1:30-2:30, that will feature a sensory experience highlighting wine aromas. This experience costs $25/person – 12 Bottle or Case Club Members may reserve up to 2 complimentary tickets! Learn more from the website.

The format will be the same as for past wine club pick-up parties. All release selections will be available for tasting, and there will be small bite food options available to taste with 3 selected wines. All Wine Club Members, including their guests, will enjoy 30% off all wine purchases, so come ready to restock your cellar. Folks are welcome to bring snacks or picnic fare, but NO outside alcohol will be allowed.

Wines from each of the Texas Wine Collective winery partners will be included in the June allocation. There will be three reds, one rosé, two dry whites, and three sweet wines – see listing below. Please make your reservations and join the fun and fellowship.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

The red wines in this release will include the following.

Brennan Vineyards Buffalo Roam Reserve 2019 Texas R/M

Ever since the first Buffalo Roam release (2014), this blend has traditionally been the home for much of the Syrah grown by Brennan. The concept is based on red blends traditionally produced with Grenache, Syrah, and Mourvèdre in the Rhône Valley of southern France. A wider range of grape varieties often shows up in Buffalo Roam bottlings. This 2019 Reserve contains Syrah, Cabernet Sauvignon, Petite Sirah, and Cabernet Franc. This garnet-colored red offers aromas of dark cherries and blackberry cobbler with notes of mahogany wood, saddle leather, and Mexican vanilla. The wine is rich with dark fruits, luxurious spices, smooth mouthfeel, balanced acidity, and a medium tannin structure. Pair with pork carnitas topped with garden fresh pico, New York strips, and rich cheeses, like Veldhuizen caraway cheddar.

Lost Oak Winery Mourvèdre 2021 TX High Plains R/M

This rich red from winemakers Jim Evans and Angela Chapman shows off spicy aromas of cardamom, white peppercorn, tart cherry, and sweet tobacco with some gentle floral notes. The flavors are wild berry and black tea with notes of expresso and dark cocoa that linger on the medium-bodied finish with ripe tannins. Pair with cream cheese tart, linguine with parmigiano and butter sauce, rosemary chicken salad, beef and broccoli stir fry, and lavender milk chocolate truffles.

McPherson Cellars Tre Colore 2022 TX High Plains R

This easy drinking red is a blend of Cinsault and Carignan with a bit of Viognier. Kim McPherson and Spenser Igo blend these three Rhône grapes into a bright, fruit-forward red for summertime sipping. With bright cherry, berry, and plum aromas and flavors without any oak nuances, this wine works slightly chilled with picnic fare, burgers, hot dogs, or grilled salmon.

The white wine selections for June will include the following.

Brennan Vineyards Field Blend Rosé 2022 Texas W/M

This brightly colored rosé was produced from all RED grapes: Ruby Cabernet, Cabernet Sauvignon, and Nero d’Avola, co-fermented at cool temperatures with minimum skin contact to keep color low and aromas and flavors high. It is common in many parts of the wine world to partner various red grape varieties from the same vineyard to produce field blend wines, especially rosé wines with a bit more body and character. We do that in Texas with great flair. Pair this wine with most seafood, bagel club sandwiches, charbroiled salmon or shrimp, white cheese fondue, fried okra, and classic chef or cobb salads.

McPherson Cellars Picpoul Blanc 2022 TX High Plains W

This rather unusual variety that originated in southern France has adapted well to the Texas High Plains. The wines usually are crisp with bright acidity, living up to the French nickname of “lip stinger.” The grapes were fermented cold in SS tanks to highlight the fruit aromas and flavors of key lime, Meyer lemon, and green apple. This summertime sipper pairs well with most seafood – oysters, mussels, swordfish, clams, grilled salmon, and shrimp fettucine.

McPherson Cellars Les Copains White 2019 TX High Plains W

Les Copains in French means friends or partners. Kim McPherson and Spenser Igo have created a a stellar blend by partnering 5 white Rhône grapes: Roussanne, Viognier, Marsanne, Piquepoul, and Grenache Blanc, all sourced from Texas High Plains vineyards. These grapes have become well-established on the Texas High Plains and are a key part of the McPherson portfolio. This wine is fuller-bodied, slightly crisp with aromas and flavors of peach, apple, citrus, orange melon, and ripe pear. It is refreshing with well-balanced acidity. Pair with simply prepared seafood dishes, baked brie with peach preserves and pecans, mild cheeses, and grilled chicken or pork.

For those that enjoy sweeter wines, the June selection will include the following.

Lost Oak Winery Rosa Blanca 2022 TX High Plains S

This semi-sweet (4.0% RS) blend of Muscat Blanc and Ruby Cabernet is similar to April’s Red Moscato, but with less Ruby Cab in the blend. The bouquet is cheerful and bright, brimming with strawberry, peach, and apricot fruit aromas. This is a wine to enjoy chilled by the pool, on the porch watching the sunset, or for an afternoon picnic. Pair with melon skewers, avocado spread on buttered brioche, bacon artichoke dip, sweet baby back ribs, maple flavored sausages, and strawberry or peach shortcake.

McPherson Cellars La Diosa Sangria NV TX High Plains S

Many of us enjoy Sangria for summertime sipping. This bottling produced from a blend of Texas High Plains grapes saves the effort of making your own. Served extensively at Kim’s wife’s La Diosa Cellars restaurant and bar across the street from McPherson Cellars winery, this offers aromas and flavors of tropical fruits plus cherry, strawberry, plum, and ripe peach. The wine is medium-bodied, jammy, with hints of dark fruits on the long juicy finish. Pair it with feta and fig crostini, cheese and fruit plates, berries on pound cake, or even a peanut butter and jelly sandwich.

McPherson Cellars Shy Blush 2022 TX High Plains S

This is a newly created blend of an old TWC favorite. Several varieties from the Texas High Plains were blended to provide a fruity, sweet (4% RS), bright pink in color, refreshing summertime wine. Aromas and flavors include tropical fruits, red cherry, strawberry, and pomegranate. The wine is medium-bodied, sweet, and slightly crisp at the finish. Pair with spicy cuisine – Thai, Indian, or Mexican, soft cheeses, lemon cake or cookies, and fresh fruit with whipped cream.

BBQ and Wine – Getting Ready for Summer

Wed, 10 May 2023 00:00:00 GMT

Please join us for either the 12:30 or 2:30 pm session. Reservations and advance ticket purchase are required for this fun pairing – see the TexasWineCollective.com website.

BBQ #1 – Chicken marinated in and grilled with a spicy, aromatic Hawaiian-style sauce flavored with tomato, pineapple juice, ginger, coconut milk, and soy and pepper sauces.

Wine One - McPherson Cellars Les Copains White 2021 Texas High Plains

A blend of 5 Rhône grapes, including: Roussanne 46%, Viognier 20%, Marsanne 13%, Picquepoul Blanc 12%, and Grenache Blanc 9%, all sourced from High Plains vineyards.

Wine Two - Brennan Vineyards Pinot Gris 2022 Texas High Plains

Pinot Gris 100%, Reddy Vineyards in Brownfield, TX, Terry County

The first step in pairing wine and barbecue is to identify the dominant element(s) in the dish and then look for a complementary element in the wine. The dominant element in a particular dish typically falls into one of these three categories, especially the sauce:

The primary ingredient 2. The cooking method 3. The sauce or side

For this event, the first pairing of chicken with a spicy, aromatic Hawaiian-style sauce honors the long tradition of grilled and smoked meats from the Hawaiian and Polynesian cultures. The sauce is flavored with pineapple juice, ginger, coconut milk, plus pepper and soy sauces.

Chicken will be prepared in a similar manner to the famous huli-huli chicken created in Hawaii after WWII by an American naval officer and a Hawaiian chicken farmer. Huli-huli chicken is prepared by barbecuing over mesquite wood basted with a sweet huli-huli sauce. Huli is the Hawaiian word for "turn,” so the dish was originally prepared on a grill with a spit. Onlookers often shouted "huli-huli" when the roasting chickens were to be rotated and basted to cook the other side.

As huli-huli chicken became more poplar, its founders created a special sauce sold in stores and today huli-huli chicken can be found in restaurants, road-side stands, mini-marts, and drive-ins. At many locations, chickens are cooked on racks en masse and sold much like roasted chickens offered in U.S. grocery stores.

BBQ #2 – Pork marinated in and grilled with a spicy North Carolina-style sauce flavored with apple cider vinegar, honey, Worcestershire, pepper sauce, rosemary, and thyme.

Wine Three - Lost Oak Winery Tempranillo Barrel Select Bingham Family Vineyards 2019 TX High Plains – a blend of Tempranillo 79% and Merlot 16%, Bingham Family Vineyards, Meadow, TX, Terry County, and Cabernet Sauvignon 5%, Diamante Doble Vineyards Tokio, TX, Terry County.

Wine Four - McPherson Cellars Sangiovese 2021 Texas High Plains

McPherson’s flagship wine - Sangiovese 100%, sourced from Lahey Vyds, Brownfield, TX, Terry Cty, and Sagmor Vyd near Lubbock, TX

Like in Texas, barbecue is serious business in North Carolina. This second pairing features pork prepared with the famous Eastern style Carolina sauce based on vinegar and black pepper with little or no tomato. The sauce is mopped onto the pork while cooking and often poured over the meat when served. Coleslaw with a mayonnaise-based dressing is the main accompaniment.

Because of the population diversity in modern day North Carolina, many styles of BBQ can now be found in the state’s restaurants and festivals. Besides pork shoulder, pork ribs, often called baby back ribs, and pork tenderloins are common. Like in most areas of the country, various cooking options are found in North Carolina. Oftentimes "barbecuing" and "grilling" are used interchangeably. However, grilling more specifically refers to the use of dry heat from the source (wood, charcoal, gas) applied directly to the meat and that cooks the meat more quickly. Whereas, barbecuing, more often called smoking, is a slower process where heat is applied indirectly via hot smoke, providing a distinctly smoky flavor to the meat.

BBQ #3 - Beef brisket, first rubbed with a spicy mix of herbs, salt, and pepper, then smoked and grilled with a combination Kansas City-Memphis Crossover sauce flavored with ketchup, mustard, cayenne, apple cider vinegar, orange juice, and Dr Pepper.

Wine Five - Lost Oak Winery Petit Verdot 2021 Texas

A rich, palate pleasing version of Petit Verdot 100% from Sprayberry Vyd, Midland, TX

Wine Six - Brennan Vineyards Super Nero 2019 Texas

A masterful blend of Nero d’Avola from Newburg Vyd, Comanche Cty; Syrah and Malbec from Comanche Vyd, Comanche Cty; Montepulciano from Diamante Doble Vyds, Tokio, Terry Cty; and Carmenere from Lahey Vyd, Brownfield, Terry Cty.

Texas Monthly magazine has covered the Texas BBQ scene for many years, even publishing a Top 50 BBQ joints article most every year. A great article by Daniel Vaughn, 24-Jan-2014, tells a good story about the development of Texas BBQ, especially that of classic beef brisket.

Much of Texas BBQ is focused on beef brisket, where high impact grilling over wood heat, usually from mesquite or oak, and a less-sweet sauce based on vinegar and mustard are used to produce rather intense flavors. Beef is a heavier meat and with a rich sauce that often contains tomato and mustard, bigger red wines are often the best pairing options.

For this event, a modified approach to typical Texas BBQ was taken by combining the common vinegar and mustard base with components of well-known Kansas City and Memphis BBQ style sauces. The combination of ingredients includes apple cider vinegar, yellow mustard, Worcestershire, liquid smoke, garlic and onion, paprika, cumin, a touch of orange juice, and a bit of sweetness provided by Dr Pepper, itself a classic Texas-origin product.

Alicante Bouschet - A Really Red Grape

Wed, 03 May 2023 00:00:00 GMT

Alicante Bouschet was the topic of a previous Carl’s Corner, June-2019, and because the McPherson Alicante Bouschet Block Series bottling has been on the Texas Wine Collective tasting menu recently it reminded me it might be time to highlight this variety once again. Grapes for the McPherson Alicante were grown in the special Newsom Block of the large Lahey Vineyard near Brownfield, TX, in Terry County. Several wineries in Texas are now producing Alicante bottlings and/or using the grape in red wine blends.

The dark color of Alicante Bouschet provides winemakers with some advantages which can be important here in Texas. Several grape varieties, Grenache, for example, are color limited in Texas, so blending Alicante can not only help darken the color but provide a richer flavor profile. Thus, Alicante has long been used as a blending grape in many regions, including California, France, and Portugal. Another advantage relates to helping reduce extended skin contact for typical red grapes. Since the color for most red grapes like Cabernet Sauvignon or Merlot is in the skins, extended contact (maceration) of the originally colorless juice is required to extract suitable color from the skins. This long period of maceration may also cause extraction of too much tannin from the skins and seeds, giving the wine an astringent, bitter character that not everyone may appreciate. Blending Alicante early in the winemaking process can help to reduce maceration times and achieve desired color concentration with reduced tannin levels.

Alicante Bouschet can give high fruit yields, and was thus a very popular variety in France following the Phylloxera epidemic that devastated most European vineyards in the late 1800’s. The grape is also relatively easy to maintain in the vineyard with a thick skin that helps to resist many pests and diseases. Today, Alicante Bouschet has significant plantings in the French regions of Languedoc, Provence, and Cognac (where it is used to make wine that is distilled to produce brandy). Elsewhere in Europe, Alicante is grown extensively in southern Portugal, particularly in the large Alentejo region, where its wines are prized for their dark color and intense flavor.

The history of Alicante Bouschet in the U.S. is quite interesting. The grape was extensively planted in California before and during Prohibition (1920-1933) and the fruit was shipped in railcars to the East Coast for use by home winemakers who were allowed to make 200 gallons of wine per year for personal consumption. Alicante was also a key variety used by producers of sacramental wines. Alicante has a thick skin that helped resist rot and damage during transportation to East Coast distribution centers like the rail hub in Chicago, the produce docks in Philadelphia, and New York’s Pennsylvania Station. Adding further value to these grapes, the dark red color in Alicante wines allowed significant dilution to stretch supply without giving away too much color.

A Wikipedia reference indicates that during one New York City auction in 1928, 225 railcar loads of grapes were purchased by a single buyer for further distribution. This was enough fruit to make about 2 million gallons of wine (833,333 cases). Does this make you, like me, a bit suspicious that perhaps organized crime may have been involved with plans for some serious bootlegging? LOL It has been speculated that a first wine was made from the dark raspberry-colored juice and then a second wine of lesser quality was made by adding water, sugar, and yeast to the leftover dark skins and seeds. One can imagine this second wine became a staple in many big city speakeasy bars.

Alicante Bouschet is still grown in many wine regions with a focus on its dense color and concentrated flavor profile. Alicante is used in Chile and several areas in California to blend with grapes like Cabernet Sauvignon to make more concentrated, deeply colored reds. Alicante Bouschet plantings are also known in warm climate regions like Algeria, Israel, parts of Italy, and now Texas.

Texas Wine Collective Wine Club Release – Apr-2023

Fri, 14 Apr 2023 00:00:00 GMT

It is time for the Texas Wine Collective April Wine Club Release. Spring is definitely here with warmer weather, some threatening thunderstorms, prolific wildflower blossoms, and oak pollen that drives some folks’ allergies crazy. To go along with all of that, the TWC pickup events are scheduled on Sundays, April 16 and April 23. There will be two sessions each Sunday, Session One – 11:00 am-1:30 pm or Session Two - 2:30 pm-5:00 pm, with opportunities to taste all the wines from this release and enjoy several small food bites to enhance the experience. There will also be live music for your enjoyment. Check the website – www.texaswinecollective.com - to make reservations. Four adults per wine club membership are allowed to join the fun.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Brennan Vineyards Super Nero 2019 Texas R/M

Grape(s): Nero d’Avola 50%; Malbec 14%; Syrah 14%; Montepulciano 14%; and Carmenere 8%
Mechanically harvested fruit; cuvées fermented separately in SS tanks; aged 16 months in used American & French oak barrels; blended and bottled @ 14.5% ABV, 0% RS (DRY)
Nero d’Avola is the most important red wine grape in Sicily, originating near the seaport town of Avola. Medium ruby color with aromas of fruit punch, red plums, and raisins. The flavors are tart cherry, tobacco, and cinnamon spice with nuances of cigar box, black tea, rose petals, and tarragon. The acid balance and soft tannins lend a velvety finish. Pair with veal scallopini, BBQ pork ribs, and jalapeno poppers.

Lost Oak Winery Petit Verdot 2021 Texas R/M

Grape(s): Petit Verdot 100%, Sprayberry Vyd, Midland, TX
Machine harvested; fermented in SS tank; underwent malolactic transformation and aged about 19 months in used oak barrels; bottled @ 12.6% ABV, 0% RS (dry)
This dark, rich, full-bodied wine shows off the versatility of this important Bordeaux grape variety. Typically blended at 4-10%, Petit Verdot adds darker color, richer flavor, and better tannin structure to many Bordeaux red blends. Alone, Petit Verdot can produce a tannic wine with unpleasant astringency, UNLESS techniques are used to soften tannins and highlight the fruit. Winemakers Jim Evans and Angela Chapman have created a rich, relatively low in alcohol, pleasant version of Petit Verdot that pairs with sage and prosciutto pasta, sausage rigatoni with vodka sauce, Memphis-style ribs, eggplant parmesan, and bourbon plum walnut crumble.

McPherson Cellars Sangiovese 2021 TX High Plains R

Grape(s): Sangiovese 100%, Lahey Vyds, Brownfield, TX, Terry Cty, and Sagmor Vyd near Lubbock, TX
Fermented 10 days in SS tank with overall 25-day skin contact; aged 14 months in French oak barrels (20% new); bottled @ 13.7% ABV, 0.2% RS (dry)
Kim McPherson and Spenser Igo pay homage to Doc McPherson who was the first to plant Sangiovese on the High Plains with this flagship wine. Aromas and flavors of red liquorice, black cherry cola, white pepper, with nuances of vanilla and baking spices. This is a dry, medium-bodied wine with soft mouth feel and a rich, smooth finish. Pairs with stuffed mushrooms, white pie sausage pizza, spaghetti Bolognese, and grilled meats - pork or chicken.

McPherson Cellars Viognier 2021 TX High Plains W

Grape(s): Viognier 100%, sourced from Texas High Plains vineyards
Fermented 28 days at 58oF in SS tank; aged in SS tank with no malolactic transformation; bottled @ 13.8% ABV, 0.3% RS (essentially DRY)
Viognier, a key grape from the Rhône Valley of France, has become a “workhorse” white variety in Texas. Often blended with Marsanne and Roussanne, it can easily stand alone as a distinctive varietal bottling. Typical aromas and flavors are peach, apricot, pear, and melon with notes of honeysuckle blossom and pineapple leading to a crisp and refreshing finish. Pair with most seafood, bacon wrapped pork tenderloin or mushroom cups (bacon wrapped just about anything), charbroiled oysters or shrimp, white cheese fondue, fried okra, and classic chef or cobb salads.

Lost Oak Winery Texas Duet 2022 TX High Plains W

Grape(s): Viognier 75%, Bingham Family Vyds, Meadow, TX, Terry Cty; Sauvignon Blanc 15%, Burning Daylight Vyd, Rendon, TX, Tarrant Cty; and Muscat Blanc 10%, Reddy Vyd, Brownfield, TX, Terry Cty
Machine harvested fruit; fermented cold and aged in SS tanks; blended and bottled @ 14.9% ABV, about 0.2% RS (dry)
Using Viognier as the base, winemakers Jim Evans and Angela Chapman blended this refreshing aromatic white for spring and summertime enjoyment. Normally a two-grape blend, 10% Muscat was added to boost aroma and crispness. Aromas of melon, gooseberries, and a hint of wet slate followed by flavors of lime, orange, and white tea leaves. The lingering finish is bright and crisp with a tart pear nuance. Pair with garlic cheese focaccia, avocado toast, pork tenderloin with asparagus, lemon pepper shrimp linguini, and prosciutto-wrapped melon slices.

Brennan Vineyards Pinot Gris 2022 TX High Plains W/M

Grape(s): Pinot Gris 100%, Reddy Vyds, Brownfield, TX, Terry Cty
Mechanically harvested fruit was pressed and fermented cold at 52oF; aged in SS tank (no malolactic transformation); bottled @ 12.5% ABV, 0% RS (dry)
Better known as Pinot Grigio from Italy, this grape variety is important in Alsace, Austria, Oregon, and now Texas for production of both light-bodied and richer white wines. This lighter-bodied version has aromas and flavors of persimmon, tropical papaya, and ripe Bosc pear with notes of key lime and pineapple. The mouth feel is bright and refreshing with a lush, velvety finish. Pair with simply prepared seafood dishes, bake brie with peach preserves and pecans, mild cheeses, and prosciutto wrapped honeydew melon slices.

Lost Oak Winery Red Moscato 2022 TX High Plains S

Grape(s): Muscat Blanc 75%, Reddy Vineyards, Brownfield, TX, Terry Cty, and Ruby Cabernet 25%, Krick Hill Vineyard, Levelland, TX, Hockley Cty
Machine harvested Muscat fruit was pressed; fermented cold; aged in stainless steel tank (no malolactic transformation); blended with just enough Ruby Cab to achieve a vibrant raspberry color; sweetened and stabilized; bottled @ 13.8% ABV, 2.0% RS (semi-sweet)
Patterned after but lighter than Dolce Rouge, this wine offers aromas of red delicious apples, wild strawberries, and a hint of nutmeg. The flavors are apple, mango, and blackberry with notes of ripe raspberry on a soft and refreshing finish. Pair with fruit and cheese, spicy ramen with beef, sun dried tomato gnocchi, baked potato topped with chili, and dark chocolate drizzled strawberry macarons.

Lost Oak Winery Sweet Duet 2022 TX High Plains S

Grape(s): Trebbiano 36%, Six Hearts Vyd, Tokio, TX, Yoakum Cty; Muscat Blanc 34%, Reddy Vineyard, Brownfield, TX, Terry Cty; and Riesling 30%, Diamante Doble Vyd, Tokio, TX, Terry Cty
Machine harvested fruit was fermented separately at cold temperature and aged in SS tank (no malolactic transformation); blended, sweetened, stabilized, and bottled @ 13.8% ABV, 5% RS (sweet)
This unusual yet refreshing blend is designed to please those who like chilled, sweeter wines. Aromas of chamomile and golden apple. Flavors of apple and candied lemon peel. The sweet, lingering finish offers notes of ruby red grapefruit and honey. Pair with feta and fig crostini, lobster bisque with saffron, kung pao chicken, chicken and waffles with honey butter, or salted caramel crème brûlée.

Brennan Vineyards Three White Chicks Texas Comanche County S

Grape(s): Gewurztraminer 64% and Riesling 36%, Reddy Vyds, Brownfield, TX, Terry Cty
Machine harvested fruit was fermented cold and aged in SS tanks; blended, sweetened, and stabilized before bottling @ 13.3% ABV, 1.8% RS (moderately sweet)
Golden straw color; aromas of gardenia and orange blossoms with sweet cantaloupe nuance; flavors of apricot preserves, fresh mango, gooseberry, and cotton blossom honey; bright acids with a zippy finish. A zesty wine to pair with creamy soft cheeses, sushi, or slightly spicy curry, Thai, or Mexican fare.

Taste of Texas: Pizza Series

Mon, 27 Mar 2023 00:00:00 GMT

Texas Wine Collective – Carl’s Corner

Pizza and Wine – A Great Pairing

The next pairing in the Texas Wine Collective Texas Tasting Series is something new – Pizza and Wine! On Sunday afternoon, April 2, Carl Hudson will host this event featuring 3 different types of pizza paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars. While tasting the pizzas prepared by Operations Manager and Chef Amber Saidler, a history of the origins of pizza will be presented along with tasting notes for each of the wines.

Please join us for this fun pairing. Reservations and advance ticket purchase are required – see the TexasWineCollective.com website.

Ancient Origins of Pizza -

The history of pizza begins in antiquity, as various ancient cultures produced basic flatbreads with many and varied toppings. The word pizza was first documented in 997 AD in Gaeta (a city south of Rome), but modern pizza as we know it evolved from flatbread dishes created in Naples, Italy, in the 18th or early 19th century.

Pizza #One: White Pie with mozzarella and ricotta cheese, a creamy Béchamel sauce plus Italian sausage, spinach, and basil as toppings.

Wine 1 – McPherson Cellars Les Copains White 2019 Texas High Plains

Wine 2 - Brennan Vineyards Viognier 2022 Texas High Plains

In the 6th century BC, Persian soldiers baked flatbreads on top of their battle shields with cheese, dates, and/or olives as toppings. In Ancient Greece, a flatbread called plakous was flavored with toppings like herbs, onion, cheese, and garlic. Another early reference to a pizza-like food describes Trojans serving a meal of cooked vegetables on a “plate” of pita-like bread. After eating everything, one traveler exclaimed, “Look! We have even eaten our plates!”

Another pizza-like food can be traced to pizzarelle, flatbread cookies eaten by Jews in Roman territory after returning from synagogue on the Passover holiday.

Other historical examples of flatbreads include focaccia from Italy; manakish from various Mediterranean lands east of Italy; coca, a Spanish flatbread; classic Greek pita; Chinese bing; leavened naan or unleavened roti from Asia; rieska from Finland; and topped or stuffed flatbreads like Alsatian flammkuchen, German zwiebelkuchen, and classic French quiche.

Perhaps the most important innovation that led to flatbread becoming pizza was the use of tomato from the Americas, introduced into Europe by the Spanish in the 16th century. Eventually, tomato became a standard topping in the late 18th century in Naples, Italy, and the surrounding area. This is when pizza as we know it really began.

Pizza #Two: Classic pepperoni sausage, mozzarella cheese, and a red marinara-type sauce.

Wine 3 – Lost Oak Winery Petit Verdot Sprayberry Vineyards 2020 Texas

Wine 4 - Brennan Vineyards Mourvèdre Blackwater Draw Vineyard 2021

Texas High Plains

In the late 19th century pizza underwent a big change as the result of a “royal” approval. Legend suggests that three different pizzas were baked and served for the 1889 visit to Naples of King Umberto I and Queen Margherita of Savoy. The Queen's favorite was a pizza evoking the colors of the Italian flag – green (basil leaves), white (mozzarella cheese), and red (tomatoes). According to the tale, this combination was named Pizza Margherita in her honor.

Pizza evolved into a variety of bread and tomato dishes often served with cheese. A wide variety of toppings have since been used, like for the "pizza alla napoletana" topped with mozzarella, tomatoes, anchovies, and mushrooms. As pizza became more popular, restaurants creating these flatbreads became known as pizzerias and were incorporated into the restaurant scene throughout Italy and other parts of Europe.

Pizza is very popular in Canada. In 1962, the "Hawaiian" pizza topped with pineapple and ham was reportedly introduced by restaurateur Sam Panopoulos in Chatham, Ontario. Other pizza creations in Canada are pizza-ghetti, a combination meal of a half pizza accompanied by a portion of spaghetti with a tomato-based sauce, and the distinct "Canadian" pizza topped with tomato sauce, mozzarella cheese, pepperoni, mushrooms, and bacon.

Pizza #Three: BBQ Chicken, sweet onions, and mozzarella cheese toppings with a slightly sweet and spicy Kansas City Style BBQ sauce.

Wine 5 - McPherson Cellars Cinsault 2020 Texas High Plains

Wine 6 – Lost Oak Winery Crimson Oak 2020 American

Pizza found a second home in the United States in the early 20th century as thousands of Italian immigrants landed on her eastern shores. Deep-dish pizza was introduced in 1943 with the opening of Pizzeria Uno in Chicago by a Texan named Ike Sewell. However, pizza really became a key American food staple following World War II as U.S. veterans, especially those returning from the Italian Campaign, came home and became a large and enthusiastic consumer market for pizza and other Italian foods.

Pizza consumption exploded in the U.S in the late 1950’s with the introduction of pizza chains such as Pizza Hut in 1958, Little Caesar’s in 1959, and Domino’s in 1960. It is currently estimated that 13% of the U.S. population consumes pizza on any given day (that translates to three billion pizzas and an average of 46 slices per person sold each year). Join us for this special Texas Tasting Series event and get your serving of pizza, and wine, for the day.

Texas Wine and Grape Growers Conference, Feb-2023

Thu, 02 Mar 2023 00:00:00 GMT

The Texas Wine and Grape Growers Association represents the interests of member grape growers and wineries throughout the Lone Star State. The operating slogan is “From Grape Cultivation to Business Innovation.” Each year the association holds an annual conference and trade show with a varied program to appeal to growers, winemakers, wineries, marketers, and consumer advocates. This year the conference was held in San Marcos, TX, at the Embassy Suites Convention Center, Feb-21-23.

The first day program included a meeting of the board of directors chaired by Glena Yates, President, Spicewood Vineyards and Ron Yates Wines. The presidential torch was passed to Monty Dixon, Bar Z Winery, who will lead the association through 2023. A general membership meeting and regional meetings (5 regions in Texas) followed. While this was happening, a large number of exhibitors who support the Texas wine industry were setting up booths in the exhibition hall where a an opening reception was held in the late afternoon. A past presidents’ dinner (plus invited guests) was served that evening and other meeting attendees were free to gather, socialize, drink some wine, and make their own dinner arrangements. There were many fun and sometimes boisterous gatherings throughout the hotel complex that Tuesday night.

The technical program for the conference began on Wednesday morning at 9:00 am. There were workshop breakout sessions, two each in the morning and afternoon, with 4 different presentations split between vineyard, winery, tasting room, and business tracks. The topics are listed below, including a presentation by this author (see below in the Business track).

Vineyard - Protecting Your Investment (Insurance/Government Programs), Novel Viticulture Technologies, New Hybrid Grape Varieties, Cork Taint in Wine

Winery – Rules and Regulations, What I Wish I Knew When Starting My Winery, Nonconventional Yeast Fermentations, Alternative Packaging

Tasting Room – Converting Social Media Presence Into Sales, Sagrantino Grape Variety, Building Social Media Presence, Sell Wine Before Building Your Winery

Business - Hospitality in Wine: Successful Options for Engaging Your Customers (by Carl Hudson), Trademarks - Protecting Your Name and Logo, Labor Shortages and Solutions, An Ask Anything Session

In between the workshop sessions there was time to meander the exhibition hall and visit with the approximately 100 exhibitors. It was fun to peruse the various products and services offered, from vineyard equipment to labels, from vine nurseries to financing and insurance support, and from winemaking supplies to corks and barrels. Almost every booth had branded items to give away and it was easy to fill up the “goodie bag” presented to each attendee at registration. And, once again Wednesday night saw many fun and sometimes boisterous gatherings to visit with old friends, make new friends and acquaintances, and enjoy a lot of good Texas wine.

The Thursday technical program followed the same format with the addition of a buffet lunch provided the attendees in the exhibition hall. The workshop topics included the following.

Vineyard – Avoiding Mistakes to Keep Romance in Your Vineyard, Supporting Winter-Injured Vines, Extraction Technology for Bold Red Wines, Crush Report for 2021

Winery – Efficiency Protocols in the Winery, Improvements in Cellar/Crush Pad Efficiency, Preparations for Bottling, Sustainability in the Texas Wine Industry

Tasting Room – Wine Competitions and Why They are Important, Events that Marry Food and Wine, Best Practices for Tasting Room Success

Business – Legislative Action Report (by TWGGA lobbyist), New Ways for Consumers to Find Texas Wines, Marketing to the Hispanic Community, How to Prepare and What to Expect When Audited by Various Local, State, and Federal Organizations

Again, there was time between the workshop sessions to meander about the exhibition hall, visit with exhibitors, share a buffet lunch, and grab any give-away goodies that you didn’t get earlier.

These annual conferences take a much effort to plan, organize, and present. There are lots of folks that volunteer their time and energy to make it all happen, including the board of directors (18), the program organizing committee (7), the presenters (51), the exhibitors (100), and a crew of folks that manage registration, wine and food logistics, and myriad other details. The conference is an important part of our industry and provides not only good information and ideas, but becomes sort of a fun-filled Texas Wine Family reunion. I was very pleased to attend and share this event with so many wonderful folks in our business.

Wine Club Release – Feb-2023

Tue, 07 Feb 2023 00:00:00 GMT

Texas Wine Collective Carl’s Corner

Wine Club Release – Feb-2023

The subject today is the February Wine Club Release with pickup events scheduled on Sundays, February 19 and February 26. As in recent years, there will be two sessions each Sunday with opportunities to taste all the wines from this release and enjoy several small food bites to enhance the experience. Check the website – www.texaswinecollective.com to make reservations. Four adults per wine club membership are allowed to join the fun.

Texas Wine Collective Wine Club Release – Feb-2023

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

This Red wine allocation includes one from each TWC winery partner.

Brennan Vineyards Reserve Petite Sirah 2019 Texas R/M

Grape(s): Petite Sirah 75%, La Pradera Vyd, Terry Cty; Cabernet Franc 15%, Blackwater Draw Vyd, Terry Cty; Cabernet Sauvignon 7%, Soleado Vyd, Gaines Cty; and Ruby Cabernet 5% (2021) Newburg Vyd, Comanche Cty
Mechanically harvested fruit; cuvées fermented separately in SS tanks with daily delestage (7 days); aged 16 months in used American & French oak barrels; blended and bottled @ 13.8% ABV, 0% RS (DRY)
Black plum color; aromas of plum and dark berry fruit, black tea, and freshly ground black pepper with waft of freshly baked blueberry muffins; flavors of blueberry, chocolate, plums, and, again, black pepper. The expansive mouthfeel and medium-to-full bodied tannins work best with fatty foods like aged, rich cheeses, roasted pork, chicken in mole sauce, or dishes with bold, exotic spices and herbs. It’s pretty tasty with BBQ Brisket, too!

Lost Oak Winery Crimson Oak 2020 American R/M

Grape(s): Cabernet Sauvignon 40%, and Merlot 32%, Columbia Valley, Washington; Rubired 18%, California; and Mourvedre 10% (2021), Diamante Doble Vyd, Tokio, TX, Terry Cty
Fermented in SS tanks; underwent malolactic transformation and aged about 8 months in oak barrels, the last 4 months in new American oak barrels. The blend was assembled and bottled @ 14.3% ABV, 0% RS (dry)
Winemakers, Jim Evans and Angela Chapman, created this blend to achieve a balance of rich aromas and flavors, solid structure and tannins. With the mix of fruit sources, this wine carries an American appellation. Crimson Oak is at home with charcuterie platters – a myriad of cheeses, deli meats, dried and fresh fruits, nuts, and olives. It also pairs well with classic lasagna, grandma’s beef stew, blue cheese wedge salad, and chocolate chip pecan or walnut cookies.

McPherson Cellars Alicante Bouschet – Block Select 2020 TX High Plains R

Grape(s): Alicante Bouschet 100%, Lahey Vineyards – Newsom Block, Brownfield, TX, Terry Cty
Fermented 9 days in SS tank with overall 25-day skin contact; aged 14 months in a mix of used and new French oak barrels; bottled @ 13.9% ABV, 0.2% RS (dry)
This is another in McPherson Cellars’ Block series of wines harvested from a specific parcel of vines with superior quality fruit. Originally from France, Alicante has deep color from both the skin and flesh. The wine has juicy fruit – ripe plums, red cherries, with notes of fresh thyme, pepper, and graphite pencil lead. With a full embrace on the palate and velvety tannins at the finish, this wine pairs well with cream of porcini mushroom soup, spaghetti Bolognese, and grilled meats.

The White wines in this release are based on Rhone varieties, again one from each TWC winery partner:

McPherson Cellars Marsanne-Roussanne 2021 TX High Plains W

Grape(s): Marsanne 60% and Roussanne 40%, Texas High Plains vineyards
Fermented 28 days at 57oF in SS tank; aged in SS tank and then blended before bottling @ 13.1% ABV, 0.3% RS (essentially DRY)
Like Viognier, a neighbor from the Rhône Valley of France, both Marsanne and Roussanne grow well in Texas. Marsanne gives this blend delicate aromas of toasted almonds, a beeswax honeycomb fullness on the palate, and subtle citrus aromas and flavors. Roussanne offers a juicy mid-palate with notes of lemon drop candy, herbaceous tea-like character, nectarine fruit, and a hint of saltiness. The rich flavors and texture remind one of unoaked Chardonnay and it pairs well with seafood, baked poultry or pork, and classic chef or cobb salads.

Lost Oak Winery Viognier 2022 TX High Plains W/M

Grape(s): Viognier 100%, Diamante Doble Vyd, Tokio, TX, Terry County
Fermented cold and aged in SS tank; bottled @ 15% ABV, 0% RS (dry)
This grape variety originated in the Rhône Valley of southern France and has now spread to many regions around the world. It produces spicy, aromatic wines with aromas of white flowers, peach, sweet citrus, and a hint of minerality. This fuller bodied version has flavors of ripe pear, melon, and apple, finishing with a twang of mandarin orange and soft ginger spice. Pair with parmesan and tomato slices, baked triple cream brie, fruit salad with poppy seed dressing, garlic shrimp, and lemon cream crepes or citrus shortbread cookies.

Brennan Vineyards Viognier 2022 TX High Plains W

Grape(s): Viognier 100%, Texas High Plains vineyards
Mechanically harvested fruit was pressed at Reddy Vineyards and the juice shipped to Comanche; fermented cold at 52oF; aged on the lees in SS tank with no malolactic transformation; bottled @ 14.1% ABV, 0% RS (dry)
As noted above, this Rhône Valley grape has adapted well to Texas and produces floral, aromatic wines loaded with aromas and flavors of stone fruits – peach, nectarine, apricot. There are notes of key lime zest, bosc pear, and ginger-spiced peach puree. The mouthfeel is silky and rich with good fruit/acid balance. Pair with bacon wrapped quail (bacon wrapped just about anything), charbroiled oysters or shrimp, white cheese fondue, and fried squash or okra with garden herb ranch.

The Sweet wines offered are all based on a Muscat variety and cover a range of sweetness levels:

Lost Oak Winery Orange Muscat 2022 TX High Plains S

Grape(s): Orange Muscat 100%, Diamante Doble Vyd, Tokio, TX, Terry Cty
Machine harvested, pressed, fermented cold using a stop-ferment process that preserves a bit of the natural sugar to give the wine bright acidity and light, fruity sweetness. Aged in stainless steel tank (no malolactic transformation) and bottled @ 12.4% ABV, 2.0% RS (semi-sweet)
Bountiful aromas of sweet pea flowers, candied pear, honeycomb, and a hint of tangerine. Bold flavors follow with ripe peach, mango, and an essence of Meyer lemon on the lingering finish. Pair with spring rolls and spicy peanut sauce, Korean cucumber salad, citrusy chicken or fish street tacos, thin crust Hawaiian pizza, or orange (Cointreau) infused vanilla ice cream.

Lost Oak Winery Sweet Moscato 2022 TX High Plains S

Grape(s): Muscat Blanc 100%, Reddy Vineyard, Brownfield, TX, Terry County
Machine harvested fruit was fermented cold and aged in SS tank, sweetened, stabilized, and bottled @ 13.8% ABV, 3.5% RS (sweet)
The most widely planted of the 200+ clones of Muscat is muscat blanc or muscat canelli. It not only produces dry, semi-sweet, sweet dessert, and sparkling wines but is widely used for table grapes and raisins. This wine has a soft yellow hue with aromas of papaya, mango, and exotic flowers. Pair with tropical fruit sushi rolls, hamburger with goat cheese, BBQ baked beans, honey-glazed carrots, porkchop with apples, or orange mascarpone layer cake.

Brennan Vineyards Comanche Rose 2020 Texas Comanche County S

Grape(s): Muscat of Alexandria 53%, Newburg Vyd, Comanche Cty; Mourvèdre 32%, Salt and Light Vyd, Comanche Cty; and Pinot Gris, 15% (2022), Reddy Vyd, Brownfield, TX, Terry Cty
Machine harvested fruit was fermented cold and aged in SS tanks; blended, sweetened and stabilized before bottling @ 14.3% ABV, moderately sweet
Dusty rose color; aromas of mandarin orange, orange blossoms, fresh peach; flavors follow the aromas with a subtle mouthfeel and sweet, refreshing finish. Pair with BBQ chicken, creamy soft cheeses, or slightly spicy fare like curry, Thai, or Mexican.

Texas Tasting Series - Texas vs France -

Wed, 01 Feb 2023 00:00:00 GMT

[1] This event offers attendees the opportunity to compare and contrast wines made from similar grape varieties and produced in Texas versus France. Chef Amber Saidler, Texas Wine Collective Director of Operations, has prepared delicious small food bites to accompany the wines.

Note: The Texas wines from our Texas Wine Collective partners will be offered in a 3-pk at a special discounted price.

France has an amazing wine history and has long been considered the most important wine region in the world. Through most of the 19th and 20th centuries the quality and reputation of French wines set them apart from the rest of the world. The famous 1855 classification of top Bordeaux estates set a standard that many envy and have tried to emulate. The French also instituted an Appellation of Origin (AOC or AOP) system designed to help define the origin of grapes, and in some cases even define allowed grape varieties for various regions. Similar classifications are now used throughout Europe, Africa, Australia, New Zealand, South and North America. The American Viticultural Area (AVA) system used in the U.S. and Texas is based on the French AOC system, except that AVAs do NOT include definition of what grape varieties are allowed in each growing area.

Many French-origin grape varieties have found their way to Texas and some have adapted particularly well to the hot and arid climates where grapes are primarily grown in the Lone Star State. This pairing event will focus on three of those varieties – Viognier, Grenache, and Merlot. Like with other wine regions, comparison tastings provide a useful means for Texas growers, winemakers, and customer-advocates to measure the quality of their wines. Today’s event provides us the opportunity to make our own taste comparisons of these Texas and French wines.

Viognier has become very popular, basically a workhorse white variety in Texas. Surprisingly, by 1965 the grape had become almost extinct as it was only being grown in the tiny northern Rhône Valley appellation of Condrieu. After WWII, an older generation of growers simply abandoned the difficult-to-farm steep hillside vineyards. It wasn’t until a new generation came along that the grape variety was revived. Now, almost 1,000 acres are planted in Condrieu and from these grapes came cuttings that have supplied many other wine regions, including Texas, with Viognier vines.

It is common in nearby Côte Rotie region to add a small percentage (4-10%) of Viognier grapes to co-ferment with dark, tannic Syrah. It seems implausible that adding white grapes to fermenting red grapes would help increase color and color stability, but that’s what happens. Such is the wonder of chemistry and the “magic” of co-pigmentation. It brightens fruit aromas and flavors, too. Other regions have adopted this concept and now add Viognier, or other white varieties, to red wine fermentations.

Viognier on its own produces rich, aromatic white wines with a textural mouthfeel similar to Chardonnay and aromas/flavors of white flowers and stone fruits – peach, nectarine, and apricots. All TWC winery partners produce or at least use Viognier in their portfolio. Viognier is a signature wine for Todd Webster at Brennan Vineyards, and a version several years ago was awarded a custom saddle as the top Texas wine from the Houston Rodeo, Livestock Show and Wine Competition. That saddle is proudly on display in the banquet tasting room in Comanche.

Brennan Vineyards Viognier 2022 Texas High Plains AVA

This 100% Viognier wine was produced from mechanically harvested fruit from Texas High Plains vineyards. The grapes were actually pressed at Reddy Vineyards east of Brownfield, TX, and the resulting juice shipped to Brennan Vineyards in Comanche where it was fermented cold at 52oF; aged on the lees in SS tank with no malolactic transformation; and eventually bottled at 14.1% ABV, 0.0% RS (dry). As noted above, this Rhône Valley grape has adapted well to Texas and produces floral, aromatic wines loaded with aromas and flavors of stone fruits – peach, nectarine, apricot. In addition, there are notes of key lime zest, bosc pear, and ginger-spiced peach puree. The mouthfeel is silky and rich with good fruit/acid balance. Pair with bacon wrapped quail (bacon wrapped just about anything), charbroiled oysters or shrimp, white cheese fondue, and fried squash or okra with garden herb ranch.

Famille Gassier Les Piliers Viognier 2021 Southern France

This 100% Viognier comes from vineyards in the Gard region in southern France. The area is near the city of Avignon and contains several notable appellations, such as Provence, where Mourvèdre reds and rosé wines are prominent, and Châteauneuf-du-Pape appellation famous for producing some of the finest wines of France – mostly based on the Grenache variety. The Gard region has a Mediterranean climate that is hot, generally dry, with prevailing winds –

sound a bit like the Texas High Plains?

Michel Gassier, a fourth-generation winemaker, manages two estates, Château de Nages is the family domaine and Domaine Gassier is a newer creation. Both are organically farmed and from which a range of Rhône-style reds and whites are produced. This Viognier is off-dry, smooth, and velvety on the palate with ripe peach, pear, honey lemon flavors, and bright acidity that pairs well with grilled seafood and rich sauces, avocado stuffed with chicken salad, goat cheese bruschetta, and grilled pork chops.

[2] Grenache is one of the world’s best and most widely planted grape varieties. It is believed to have originated in eastern Spain where it is called Garnacha and adapted well to southern France, especially in the southern Rhône Valley. Grenache is probably best known as the key grape for the Grenache-Syrah- Mourvèdre red wine blends of Châteauneuf-du-Pape. It is really the workhorse grape of the southern Rhône with over 50% of the vineyard acreage. We see a lot of wines labeled as GSMs these days, and that trend started in Australia when they needed a distinguishing name that related to the famous wines of Châteauneuf-du-Pape.

Grenache ripens late and grows best under hot, dry conditions, like those found in Spain, southern France, Sardinia (where Grenache is known as Cannonau), Australia, California, and TEXAS. The grapes can climb to high sugar levels giving high alcohol wines. The flavors are generally described as red fruit (think cherry and strawberry) with a white pepper note that can be very distinctive. Grenache is not often darkly colored or tannic like Cabernet Sauvignon or Syrah but can carry a lot of flavor and character.

There was a lot of Grenache planted early on in Australia as it produced high yields and was tolerant of heat and drought. It was a key component for many fortified sweetened wines. For the same reasons, Grenache was extensively planted in California’s hot and arid San Joaquin Valley and used in sweet jug wine blends in the late 20th century.

Grenache has a strong wood canopy that can handle windy conditions, important in the Rhône Valley, coastal regions of Spain, and the High Plains of Texas. However, this can make it more difficult to use mechanical harvesters and pruning equipment – something which has led to a decline in popularity in both Australia and California. The vines bud early, require a long growing season, and tend to suffer from several mold and mildew diseases exacerbated by tight grape clusters, especially under rainy conditions.

McPherson Cellars Grenache Block Series 2019 Texas High Plains

This 100% Grenache varietal was sourced from the specially planted Purtell Block of vines in the large Lahey Vineyards west of Brownfield, TX, Terry County. The fruit was machine harvested, sorted, given a 3-day cold soak, and fermented in SS tanks at moderate temperature (about 75oF) for 8 days. There was a total of 30 days skin contact. When finished, winemakers Kim McPherson and Spenser Igo racked the wine into French oak barrels, 18% new, for 14 months aging. The wine was bottled at @ 13.5% ABV, 0.2% RS (dry).

The color is a rich ruby. Aromas of cherries, dried strawberries, rhubarb, and soft vanilla notes are followed by flavors of sour cherries and black currants with notes of brioche and baking spices. The wine offers a fine balance between fruit, acidity, and gentle tannins on a long finish. This pairs well with grilled and smoked meats, roasted leg of lamb, soft cheeses, and a range of Italian dishes.

Domaine de la Piégonne Valréas 2019 Côtes du Rhône Villages AOC

This is a classic Côte du Rhône blend of Grenache 90%, Syrah 8%, and Mourvèdre 2%. Very little info is available about vineyard and vinification, but it was most likely handled like other Côtes du Rhône Villages wines - hand harvested, fermented in temperature-controlled SS or concrete tanks (@ about 75oF), aged 10-12 months in used French oak barrels, then blended and bottled at 14.0% ABV, 0% RS (dry). The color is a deep, opaque red with a nose reminiscent of Mediterranean countryside and olive groves. Notes of black and red berries meld with spices on the palate.

The Côtes du Rhône Villages designation applies to certain villages of the Rhône Valley that are generally considered to produce higher quality wines than the broader, generic Côtes du Rhône appellation. When a village’s wines are judged to be of even greater quality, the name of the village can be listed on the label. Valréas, located in the Vaucluse region 21 miles north of Orange, is one such village. There are about 1,200 acres of vines, planted about 95% to red varieties, and the wines must contain at least 40% Grenache. The vineyards are planted on an elevated plateau on soils that are rocky and sandy with clay and limestone underneath. Even with the typical hot summers, this is one of the cooler areas of the southern Rhône Valley and benefits from slightly longer hang times as a result.

Interesting note: The Valréas area was a favorite source of wines for Pope Clement V (1305–1314). He declared Valréas part of a special “papal favorite” region for grape growing that was reportedly a key factor in the creation of Châteauneuf-du-Pape as the new seat of the papacy in the 14th Century.

[3] The final pairing for this event includes two red wines based on Merlot, a classic Bordeaux variety. Merlot is the most widely grown grape variety in the Bordeaux region of France, and, almost surprisingly, has found a home in Texas, producing delicious varietal bottlings or Bordeaux-style blends. Merlot is the primary grape in the East or Right Bank (of the Dordogne River) region of Bordeaux and is typically blended with Cabernet Franc and Cabernet Sauvignon. Merlot tends to offer riper fruit aromas and flavors than Cabernet Sauvignon and generate milder tannins for easier drinkability.

Lost Oak Winery Merlot 2020 Texas High Plains AVA

Grape(s): Merlot 100%, Diamante Doble Vyds, Tokio, TX, Terry Cty. The fruit was machine harvested; fermented in SS tank; aged 18 mo in a mix of French and American oak barrels with just a touch of cherry wood; bottled @ 14% ABV, 0.0% RS (dry). Winemaker Jim Evans has a long history of producing delicious Merlot wines – remember the wonderful Double Diamond bottlings from several years past? Jet Wilmeth grows top-quality Merlot fruit in his Tokio, TX, vineyard (over 3,500 ft above sea level), about ten miles west of Brownfield and only 50 miles from the New Mexico border. Merlot is noted for rich black cherry aromas and flavors with subtle hints of fresh garden herbs. The finish offers moderate tannins and notes of black tea leaves. Pair with rich cheeses, chicken and pasta dishes, smoked pork ribs, bacon or chopped brisket macaroni and cheese, and rosemary shortbread bars with dark chocolate.

Chateau de la Huste 2019 Fronsac AOC East Bank Bordeaux

This is an easy drinking blend of Merlot 95% and Cabernet Franc 5% from the Fronsac appellation that borders the more famous region of Pomerol on the east bank of the Dordogne River of Bordeaux. The 19 acres of vines are planted on mostly south facing hillsides over clay and limestone soils. The vine density is about 2,500-2,700 per acre, production is about 3 tons per acre, and average vine age is 40 years. Grapes were harvested by hand, de-stemmed and crushed, and fermented in concrete tanks at about 75oF over 7-9 days. Following malolactic transformation, the cuvées were aged for 12 months in a combination of one- and two-year-old French oak barrels. The components were eventually blended and bottled at 14.5% ABV and 0% RS (dry). The color is deep ruby. The wine offers aromas and flavors of black cherry, black plum, blackcurrant, and licorice with notes of chocolate, spice cake, cinnamon stick, and tobacco. Moderate, ripe tannins on a long finish promise some aging potential. Pair with grilled meats, hearty stews, or rich cheeses (like Swiss or Manchego).

The world market now has access to thousands of French wines, so it is easy for us to compare and contrast that production with our favorite Texas wines. Growers and winemakers from Texas continue their efforts to improve wines from the Lone Star State. Making comparisons with quality wines from other important wine regions, particularly France, can provide a useful means for them, as well as we consumer/advocates, to measure and appreciate the quality of Texas wines.

Learn more from these references:

Viognier, https://en.wikipedia.org/wiki/viognier

Grenache, https://en.wikipedia.org/wiki/grenache

Cotes du Rhone Villages, https://www.wine-searcher.com/regions-cote+du+rhone+villages

Bordeaux Wines, https://en.wikipedia.org/wiki/bordeaux

Merlot, https://en.wikipedia.org/wiki/merlot

All About Bordeaux Wine, https://winefolly.com/deep-dive/a-primer-to-bordeaux-wine

Texas Wine Collective Texas Tasting Series

Thu, 05 Jan 2023 00:00:00 GMT

Texas Wine Collective Texas Tasting Series

- - - - - - Texas vs South Africa - - - - - -

Sunday, 8-Jan-2023 - 12:30 and 2:30 pm

[1] This event offers attendees the opportunity to compare and contrast wines produced in Texas versus wines made in South Africa from similar grape varieties. Chef Amber Saidler, TWC Director of Operations, will prepare delicious small food bites to accompany the wines. Reservations and advance ticket purchase are required – see the www.texaswinecollective.com website.

South Africa has a long and storied wine history dating back to 1659. Grape growing and wine production is concentrated around Cape Town and the areas along and just inland from the southern coastline. European settlers were key pioneers in developing the South African wine industry, so the grape varieties planted and the delimitation of wine regions are similar to those in central Europe. A Wine of Origin system was begun in 1973 and currently defines about 60 appellations, like Constantia, Paarl, Stellenbosch, Breede River, and Robertson. This WO system is very similar to the Appellation of Origin (AOC or AOP) system used throughout Europe and is designed to help define the origin of grapes, and in some cases even define allowed grape varieties. Wines may be produced from a single grape variety or from blends of two or more varieties.

This South African WO concept is not that different from the American Viticultural Area (AVA) system used in the U.S. and Texas, except that the AVA system does not include definition of what grape varieties are allowed in each growing area.

In the early 20th century South African farmers mostly raised crops like fruit orchards, grains, and hay for livestock rather than grapes. Eventually many vineyards were developed using high-yield grapes like Cinsault which created a vast oversupply of grapes and wine. This wine “glut” led to the establishment of a government-backed co-operative known as KWV which helped bring supply and demand into balance. Because of the policy of Apartheid, boycotts of South African goods, including wine, limited the recognition of their wine industry. When Apartheid was ended in the 1990s the world market for South African wines began to develop. Growers and producers adopted better viticultural and winemaking technologies that resulted in much better wines and better marketability. Today about 70% of the wine produced is table wine and about 30% distilled and fortified brandy or port-style wines. The most widely

Chenin Blanc is best known for the delicious, crisp wines produced in the Loire Valley of northwestern France. However, it has adapted to many wine region climates across the world, including Texas and South Africa. When Texans were first looking for white grape varieties to plant, Chenin Blanc came to mind as it was being grown in large vineyards in California’s hot, dry central San Joaquin Valley. In the jug wine era of the 1960s-1980s, Chenin Blanc was a big part of many white wines regardless of the name on the label – Chablis, Sauternes, White Burgundy, etc. So, if the grape can flourish in that hot, arid California climate, it certainly should do OK in the Lone Star State – and it does, especially in the Texas High Plains. For similar reasons Chenin Blanc, also known as Steen, was planted over wide portions of South Africa and has produced well in both warm, dry areas with Mediterranean-type climate and in cooler, more elevated regions with climate more similar to the Loire Valley.

FYI – A common practice with Chenin Blanc is to leave a hint of residual sugar (RS) to moderate the inherent natural acidity. RS below 0.5% is still considered dry and the impact is more “felt” on the palate as smoothness rather than tasted as sweetness.

McPherson Cellars Chenin Blanc 2021

Texas High Plains AVA

This delightful white wine is 100% Chenin Blanc from the Lepard Vineyard located just south of Brownfield, TX, located in Terry County where about 70% of all the wine grapes in Texas are grown. The grapes were machine harvested; fermented 28 days at 58oF in SS tank; aged only in SS tank; bottled @ 12.9% ABV 0.4% RS (essentially dry). Chenin Blanc is famous for making a wide range of delicious wines in the Loire Valley of France – dry, semi-sweet, dessert sweet, and sparkling. Chenin Blanc is also widely grown in South Africa and commonly called Steen. The variety has been well established on the Texas High Plains for over 40 years. Winemakers Kim McPherson and Spenser Igo cold ferment and SS age their Chenin Blanc to bring out both the tart and sweet apple and pear aromas and flavors so characteristic in dry, crisp Chenin Blanc. This delicious wine offers a wonderful splash of “Texas Sunshine” and pairs with grilled seafood, avocado stuffed with chicken salad, goat cheese on toast, and grilled seafood and pork.

The Rhinory Chenin Blanc 2019

Stellenbosch WO South Africa

This wine was sourced from several vineyards in the Devon Valley area in the north-central part of Stellenbosch WO region and produced at Stellenbosch Vineyards. Fruit was hand harvested in February 2019 and fermented in SS tank at cool temperature for 14-days. Winemakers Bernard Claassen and Abraham de Villiers put this wine into French oak barrels (80% new) for malolactic transformation and 24 months aging. A total of 211 cases were produced with 13.7% ABV and 0.24% RS (dry). A final pH of 3.22 brings a crispness that inspires the palate and helps pair with a lot of food options. Aromas of peach, lemon zest, and apricot lead into flavors of baked pear and honeysuckle. There is a creamy texture on the palate with notes of vanilla and buttery tones due to the oak aging and the finish shows a limey acidity with baked pear tart character. Pairing suggestions include curries, mole sauce, seafood dishes with rice, and baked or broiled fish.

FYI - The Rhinory, a new tasting room located on Wine Road 290 managed by Shane Saidler, features a range of top-quality South African wines plus some very good Texas options. A special feature at The Rhinory is a visit with Blake, their four-year-old white rhinoceros. Abraham de Villiers and Bernard Claassen have been Stellenbosch Vineyard’s winemaking duo for more than 15 years. They draw fruit from an array of vineyards planted in the coastal region of Stellenbosch WO. Stellenbosch Vineyards is the innovation hub of Advini South Africa producing wines at several levels of quality. About 80% of their production is exported, and includes a number of customized offerings, like this Chenin Blanc and others offered at The Rhinory.

[2] As the result of strong international influences it is not surprising that well-known grape varieties or cultivars like Chenin Blanc (aka Steen), Shiraz (aka Syrah), Chardonnay, Riesling, Cabernet Sauvignon, and the other key Bordeaux varieties have become dominant in South Africa. The southern tip of the African continent where most of the key wine regions are located has a Mediterranean-type climate where grape varieties common to Spain, France, and Italy flourish. Generally milder temperatures are found in the more elevated inland areas so grapes like Riesling, Chardonnay, and Pinot Noir are commonly grown. Pinotage, a cross of Pinot Noir and Cinsault, is a well-known South African variety and is rarely grown and produced in other countries.

One interesting feature in South Africa is the Benguela current pushing up from Antarctica that brings cool air along the coast and moderates high summer temperatures. With this current comes an added feature, a prevailing wind known as the “Cape Doctor” which helps keep vines dry thus limiting the risk of various mildew and fungal grapevine diseases. In some ways this may sound a bit like the climatological conditions on the Texas High Plains where high elevation of 3,000-4,000 ft help moderate summer temperatures and the West Texas wind seems to blow all the time.

(Note: In the southern hemisphere summer occurs in the months of December, January, and February!)

Cabernet Sauvignon is the most widely planted grape variety in the world, and that trend holds in both Texas and South Africa. Although Cabernet Sauvignon, and the other key Bordeaux grape varieties, typically prefer cooler climate conditions than Texas can offer, growers and winemakers have adapted with better suited clones and techniques to produce solid varietal wines. A lot of Cabernet Sauvignon is also grown in South Africa’s Mediterranean type climate that is moderated by a cooling ocean current and breezes making it easier to grow quality fruit.

Brennan Vineyards Cabernet Sauvignon 2018

Texas

This wine is a actually a blend of Cabernet Sauvignon 89% and Carmenere 11%. The Cabernet was sourced from both Soleado Vineyards in Seagraves, TX, Gaines Cty, and Brennan’s Newburg Vineyards in Comanche County. The Carmenere was sourced from Lahey Vineyards just west of Brownfield, TX, Terry County. After receiving the machine harvested fruit, winemaker Todd Webster fermented the grapes separately in SS tanks or open-top vats at a moderate temperature for about 8-10 days. When finished, the wines were racked into a blend of American & French oak barrels and aged for 24-30 months. Eventually the cuvées were blended and bottled @ 13.6% ABV, 0% RS (dry). The color is deep ruby. Aromas of cherries, rhubarb, pipe tobacco, smoke and delicate notes of violets lead into flavors of sour cherries and black currants with notes of caramel, brioche, and five spice-blend. The wine offers a fine balance between fruit, acidity, and sturdy tannins on a long finish. This pairs well with grilled and smoked meats, roasted leg of lamb, and Texas BBQ.

Spier Seaward Cabernet Sauvignon 2020

Coastal Region W.O. Stellenbosch South Africa

Spier has been producing wine since 1692 in the Cape Region of South Africa. Their Seaward range of wines represent those most influenced by the currents and sea breezes along the Cape’s southern coast. This 100% Cabernet Sauvignon was machine harvested, fermented in temperature-controlled SS tanks, aged 14 months in used French oak barrels, and bottled at 14.0% ABV, 0% RS (dry). The wine has a dark ruby color with aromas and flavors of plums, blackberries, ripe cherries with a pleasing balance between the components of fruit, acidity, oak flavoring, and finishing tannins. With a medium-full body and reasonably firm tannins, this will pair with burgers, grilled lamb or pork, roasted root vegetables, and beef stroganoff.

[3] The final pairing for this event includes two red wines, one an official “Meritage” blend from Lost Oak Winery in Burleson and a second Bordeaux-style blend – very much like a meritage - from the Stellenbosch region of South Africa.

The term “Meritage” on a wine label identifies a blend made from classic Bordeaux variety grapes, either red or white. The word Meritage combines merit and heritage to identify wines that represent the highest form of the winemaker’s art – blending. The goal for Meritage is to create a wine that highlights the best qualities of each variety used in the blend.

This concept began in Sonoma, California, and has spread to many other U.S. wine regions. The use of Meritage on a label is trademarked by The Meritage Alliance and may be used only upon approval and with a small fee. The goal is to foster the production of exceptional wines blended in the Bordeaux tradition. Meritage wines are handcrafted from the “noble” Bordeaux grape varieties.

Red wines must contain at least two of the following with no variety blended at greater than 90%:

Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, and Carmenere.

For white wines the allowed varieties are Sauvignon Blanc, Semillon, and Muscadelle.

Lost Oak Winery Meritage 2020

Texas

This wine is registered with The Meritage Alliance and carries the name Meritage on the label. The composition is approximately Cabernet Sauvignon 50% from Diamante Doble Dos Vineyards and Merlot 35% from Diamante Doble Vineyards, both in Terry County west of Brownfield. Petit Verdot 10% was sourced from Sprayberry Vineyards near Midland, TX, and a dollop of Cabernet Franc from Burning Daylight Vineyards near Rendon, TX, south of Ft. Worth, was added.

The grapes were machine harvested, de-stemmed and crushed, and fermented separately in SS tanks at about 75oF over 8-10 days. Following malolactic transformation, the cuvées were aged for 20 months in a combination of used American and French oak barrels. The components were eventually blended and bottled at 15.1% ABV and <0.1% RS (dry). The color is rich garnet hue. The wine offers soft aromas of boysenberry and vanilla followed by flavors of Bing cherry, blackberry, baking spices, and more black cherry notes with gentle, rounded tannins at the finish. Pair with roast and potatoes, beef bourguignon, meatball subs, Camembert or Roquefort cheeses, and a dark chocolate-filled croissant.

Neethlingshof Estate The Caracal Red (blend) 2019

Stellenbosch WO South Africa

This red from venerable producer Neethlingshof is a Meritage-like blend of Cabernet Sauvignon 50%, Merlot 43%, and Petit Verdot 7%. Part of the Short Story Collection, this wine highlights special efforts supported by Neethlingshof like the preservation of wilderness area that is home for the Caracal cat, also known as the desert lynx. These secretive, nocturnal creatures are savvy hunters of rodents, small mammals, and can leap high enough to capture birds flying low to the ground.

Grapes were harvested by hand, de-stemmed and crushed, and fermented in rotating SS tanks at about 75oF over 7-9 days. Following malolactic transformation, the cuvées were aged for 12 months in a combination of new, second-fill, and third-fill 300 gal French oak barrels. The components were eventually blended and bottled at 14.0% ABV and <0.2% RS (dry). The color is deep ruby. The wine offers aromas and flavors of black plum, blackcurrant, black cherry, and mulberry fruit with notes of tobacco, toffee apple, baking spice, and a hint of tar. Pair with grilled meats, hearty stews, or rich cheeses (like Swiss or Manchego).

The world market now has access to numerous South African wines and they continue to gain in popularity in Texas. Two recently opened tasting rooms attest to that fact – The Rhinory on US-290 and Coordinates in downtown Fredericksburg. Texas grape growers and winemakers continue their efforts to improve wines from the Lone Star State and comparisons with quality wines from other important wine regions, like South Africa, provide a useful tool in measuring the quality of their wines.

Learn more from these references:

Neethlingshof Estate, https://www.neethlingshofestate.co.za

Spier Wine Farm, https://www.spier.co.za

Chenin Blanc, https://en.wikipedia.org/wiki/chenin_blanc

All About South African Wine, https://www.winefolly.com/deep-dive/south-african-wine-map

South African Wine, https://en.wikipedia.org/wiki/South_African_wine

Carl’s Corner Annual Summary for 2022 –

Tue, 13 Dec 2022 00:00:00 GMT

Carl’s Corner Annual Summary for 2022 –

Blog Posts and Approximate Posting Dates on the TexasWineCollective.com website

It is always fun, and sometimes surprising, to look back at all of last year’s Carl’s Corner blog posts. There is usually a relatively wide range of topics besides the regular Wine Club Release announcements. In 2022, the major theme was the 10-part series on American Viticultural Areas, AVAs, specifically the eight AVAs in Texas. And a newer topic, the Texas Tasting Series events. that compared wines of a specific type or grape variety from various wine regions with similar versions from the Texas Wine Collective winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars. Enjoy this review of Carl’s Corner Memories from 2022 and remember that you can always go to the TexasWineCollective.com website to read or re-read any of these posts. May your holidays be truly “wine-derful.”

10-part Series on American Viticultural Areas, Specifically Texas AVAs:

American Viticultural Areas have been established across the U.S., mostly in California, of course, to help identify and designate the source of grapes grown and made into wines. In late 2021 a plan was made to address Texas American Viticultural Areas, or AVAs, to help educate Carl’s Corner readers as to the reasons for an AVA, the requirements to create an AVA, the value of an AVA, the locations of the 8 AVAs in the Lone Star State, updated labeling laws as related to Texas wines produced in or out of an AVA, and, finally, some efforts underway to create more AVAs in Texas to better define grape origins.

Jan 5 – What’s An AVA, Mama? (TX AVA #1)

Jan 22 – AVA On The Label – What Does it Mean? (TX AVA #2)

Feb 28 – How is an AVA Established? (TX AVA #3)

Mar 14 – Financial Value of an AVA Designation (TX AVA #4)

May 8 – Texas Hill Country AVA (TX AVA #5)

Jun 8 – Texas High Plains AVA – Where Most Texas Grapes are Grown (TX AVA #6)

Jul 9 – The Other Texas AVAs – Texoma, Mesilla Valley, Davis Mountains, and Escondido Valley (TX AVA #7)

Aug 7 – Important Areas of Texas Not in an AVA (TX AVA #8)

Sep 13 – Updated Label Laws to Designate 100% Texas Wines (TX AVA #9)

Sep 27 – Efforts to create Additional AVAs in Texas (TX AVA #10)

Wine Club Release Announcements:

TWC and our Winery Partners released 45 wine selections to Wine Club Members in 2022. From Brennan Vineyards there were 6 reds, 2 whites, and 2 sweets. From Lost Oak Winery there were 5 reds, 6 whites, and 8 sweets. From McPherson Cellars there were 6 reds, 5 whites, and 5 sweets.

Feb 1 – February 2022

Mar 28 – April 2022

May 25 – June 2022

Sep 8 – September 2022

Oct 31 – November-2022

Texas Tasting Series Events:

Amber Saidler, TWC chef and Director of Operations, helped plan a series of tastings in which Texas wines from the TWC Winery Partners were paired with wine produced from similar grape varieties from other wine regions. Chef Amber prepared small food bites (tapas) to accompany the wines in these fun learning experiences hosted by Carl Hudson, TWC Wine Educator, and held in the spacious Event Center.

Feb 15 – Texas vs. France, French-origin Grape Varieties

Apr 13 – Texas vs. California, Rhône-style Grape Varieties

Jun 22 – Tempranillo Showdown Pairing

Jul 21 – Spain vs Texas Pairing

Aug 19 – Italy vs Texas Pairing

Dec 4 – The World of Blends Pairing

Four Carl’s Corner blog posts were on a variety of subjects. Now that the Texas AVA series has been completed, there will be more miscellaneous grape, wine, and food subjects addressed in 2023.

Oct 30 - The Impact of Yeast on Wine Aroma and Flavor: Part One

Nov 16 - Holiday Wine Selections

Nov 21 – The World of Wine Blends

Dec 14 - Carl’s Corner Annual Summary for 2022

Thank you to all Carl’s Corner readers. Hopefully, you have been entertained, informed, and even learned a bit more about this fascinating World of Wine. Merry Christmas and Happy New Year, y’all.

Blended Wines – Why and How?

Tue, 29 Nov 2022 00:00:00 GMT

Blended Wines – Why and How?

A new Texas Wine Pairing event - World of Blended Wines - is scheduled for Sunday, December 4th, with sessions at 12:30 and 2:30 held in the TWC Event Center. Advanced reservations and ticket purchase are required.

The production of blended wines, those produced by mixing different grape varieties together in the final wine, goes back thousands of years. One of the key reasons for blending, then and to a large extent now, is to avoid loss of fruit due to calamities – weather, diseases and pests. The goal has always been to have a successful grape harvest to make the final product - wine!

A good place to start this story is Bordeaux, France, where almost every wine, both red and white, is a blend of two or more grape varieties. Variable and unpredictable weather patterns in Bordeaux’s cool, maritime climate was a key reason for growing different grape varieties to produce blended wines. For example, Cabernet Sauvignon, perhaps the most famous grape of Bordeaux, requires more sun, heat, and a longer growing season than does Merlot, the most widely planted grape of Bordeaux. So, when the weather cooperated with sunny, warm conditions and not too much rain, good quantity and quality of Cabernet Sauvignon could be produced. However, when the weather was not so ideal, Merlot typically produced better quality fruit and was used to a greater extent in the blended wines. Think of this as a type of “insurance in the vineyard” for farmers against vine diseases, pests, bad weather, and other calamities, even war.

Another reason for planting multiple grape varieties that will result in blended wines can be related to start-up issues in most of the world’s wine regions. In California, for example, many European immigrants came to the Golden State in the mid-1800s seeking opportunity, land, and fortune. Many had agricultural backgrounds where grape growing was part of their livelihood. They brought with them grape cuttings from numerous varieties and planted them in vineyards, often side-by-side, to determine which varieties grew and produced best in this new environment.

Not only did the fruit from these interplanted vineyards provide answers as to the most optimum grape variety for the area, harvesting and mixing the various grapes together was a utilitarian method for producing ample quantity of wine for family needs and/or commercial sales. This practice carried on the tradition of “field blends” that has been a part of the wine world since the very beginning. Today, field blends are often produced as a novelty, but they are still a valuable tool for farmer-growers trying to establish vineyards in new locations with the goal of creating a measure of consistency and commercial success.

Field blends, from vineyards with interplanted varieties, were very important in Texas as the first significant grape plantings were made beginning in the early 1970s. Row crop farmers and other interested neophytes began planting different grape varieties to learn which ones would produce decent wines in the Lone Star State. There was a significant learning curve involved since Prohibition, 1920-1933, had basically devastated the Texas wine industry, and only a handful of vineyards remained in existence over those 40+ years. Val Verde Winery in Del Rio, founded by the Qualia family, survived prohibition by producing sacramental wines for the Catholic Church and grapes for home winemakers.

One of the major starting points for the modern Texas wine industry began in the 1950s when Dr. W.W. Yocum, a professor of horticulture at Texas Tech University, planted grapevines in research plots on campus. A decade later, during construction and expansion of the university, Professors Bob Reed, horticulture, and Clinton “Doc” McPherson, chemistry, saved some of the growing vines and planted them in their Lubbock gardens. They found the grapevines adapted well to the High Plains environment and expanded the plantings. The Texas Agricultural Experiment Station funded further research in 1968. McPherson and Reed planted many of these vines, and propagated others in 1972 in the Sagmor Vineyard south of Lubbock. Eventually this led to the founding of Llano Estacado Winery in 1976, the first winery in West Texas to go into production after Prohibition and the second oldest in the state. A number of “field blend’ wines have been produced over the years.

In today’s wine world, blending is often driven by the winemaker’s desire to enhance flavor, aroma, and modify component contributions. Winemakers typically train and study to learn the art and science of blending, and many feel that a better blended wine can be produced than a single varietal wine. Here are some of the many reasons to produce blends.

Establishing a signature style Consistency for a vintage

Highlighting the terroir of a vineyard Balancing aromas and flavors

Modifying a wine’s chemistry Managing wine inventories

Increasing a wine’s favorable attributes or reducing its unfavorable characteristics

It is important to note that most wines produced in the world are blends and come from many of the most famous and well-known regions – see list below (regions - grapes).

France:

Red Bordeaux – Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec

White Bordeaux – Sémillon, Sauvignon Blanc, Muscadelle

Champagne – Chardonnay, Pinot Meunier, Pinot Noir

Châteauneuf du Pape – a range of 18 different varieties, mainly Grenache, Syrah, and Mourvèdre

Provençal style Rosé – Cinsault, Grenache, Syrah, Vermentino (Rolle)

Italy:

Chianti – Sangiovese with optional Canaiolo, Colorino, and up to 15% Cabernet Sauvignon and Cabernet Franc

Super Tuscan – Italian blends with Merlot, Cabernet Sauvignon, Sangiovese, Syrah, and Cabernet Franc

Amarone – Corvina, Molinara, Rondinella, and other indigenous varieties

Soave –white from Garganega with Trebbiano, Chardonnay, and Pinot Blanc

Prosecco – frizzante-style sparkling wine made from Glera grapes, sometimes blended with others like Chardonnay, Pinot Bianco, Pinot Grigio, and even Pinot Noir

Spain:

Cava – Spanish sparkling wines from Macabeo, Parellada, Xarello, and Chardonnay

Rioja – famous Spanish reds based on Tempranillo with Garnacha, Mazuelo (Carignan), Graciano

Priorat – Spanish red blends from Garnacha, Syrah, Carignan, Cabernet Sauvignon, and Merlot

Portugal:

Port – famous Portuguese dessert wines from Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo), Tinta Barroca, Tinto Cão, and others

U.S.A., Texas, and other States and Countries:

Meritage – a California (and U.S.) designation for wines produced from Bordeaux varieties; Reds - Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Malbec, and Carménère; Whites - Sémillon, Sauvignon Blanc, Muscadelle

GSM - Rhône Blend, similar to Chateauneuf-du-Pape wines produced from Grenache, Syrah, Mourvèdre, and sometimes others (U.S., Australia, South Africa)

White Rhône Blend – Marsanne, Roussanne, Viognier, Clairette Blanche, Grenache Blanc, Bourboulenc, and others

Without further belaboring the point of blended wines, the concept behind blending should be relatively clear along with some of the key reasons so many blends exist, even today, across the wine world, including Texas. So, on your next adventure to visit Texas wineries and tasting rooms ask about blends, taste them, and learn more about this important segment of our wine industry. Please recognize that our Texas winemakers are working hard at this “game” and endeavor, often through blends, to produce the best wines possible for our enjoyment.

Ultimate Wine Blending Guide: Learn The Art Of Mixing Wines, 10-Oct-2021, https://advancedmixology.com/bolg/art-of-mixology/wine-blending-guide#

The Secret History of Blending Wines by Laura Burgess, 4-Jan-2017, https://vinepair.com/articles/secret-history-blending-wines

What Is Wine Blending and How Are Wine Blends Made? by Oliver Hoss, 13-Feb-2021, https://wineloversmagazine.com/blog/what-is-wine-blending-and-how-are-wine-blends-made/

Famous Wine Blends by Madeline Puckette, https://winefolly.com/tips/famous-wine-blends/

Holiday Wine Selections

Wed, 16 Nov 2022 00:00:00 GMT

It’s the middle of November and Thanksgiving week is rapidly approaching. Christmas and the New Year are just a few weeks further on. It’s been a crazy, fast-paced year for Texas Wine Collective, and we’ve had opportunities to enjoy and share a lot of good times with you in 2022 featuring a number of delicious wines from our partners, Brennan Vineyards in Comanche, Lost Oak Winery in Burleson, and McPherson Cellars in Lubbock. Now it’s time to consider wines that will accompany your special dinners and fun gatherings with family and friends. Here are some suggestions from the Texas Wine Collective portfolio that should brighten and enhance your holidays.

Two delicious white wines produced from blends of classic Rhône varieties will help start your parties or events in style. Lost Oak Winery Quartet 2021 Texas is a blend of mostly Viognier and Trebbiano that was aged in SS tank with no malolactic transformation, then blended and bottled at 14% ABV, 0% RS (dry). The wine offers a diverse range of aromas and flavors - green apple, white peach, honey, pear, and orange melon, with key lime and grapefruit notes on a lively finish. This pairs with shrimp cocktail, seafood paella, chicken carbonara, portobello mushrooms in white wine sauce, and white chocolate desserts.

McPherson Cellars Les Copains White is a blend of classic southern French varieties - Roussanne, Viognier, Marsanne, and Picpoul Blanc. It offers notes of lemon and orange blossom, peach crumble, and passionfruit that give way to a juicy, vibrant, minerally finish. Enjoy with grilled shrimp, raw oysters, fish tacos, baked or grilled chicken and turkey.

Two fuller-bodied whites will serve as dinner wines in place of more traditional Chardonnay. Lost Oak Winery Roussanne Reserve 2021 TX High Plains was aged for 6 months – 40% in new French oak barrels, 30% in neutral oak barrels, and 30% in SS tanks. The wine was bottled at 14.3% ABV, 0% RS (dry) and represents a nice alternative to Chardonnay. The name Roussanne derives from the French word “roux” meaning rusty or reddish-brown which relates to the grape skin color when the fruit is ripe. From oak barrel aging this wine offers vanilla, baking spices, and buttered toast aromas along with subtle smoke notes. It pairs with rich cheeses, shrimp, lobster, creamy risotto or pasta dishes, baked turkey, and gingerbread.

McPherson Cellars Roussanne Reserve 2021 TX High Plains was aged for 3 months in neutral oak barrels with frequent lees stirring and bottled at 13.7% ABV, 0.3% RS (essentially dry). This Rhône Valley origin grape variety offers a rich flavor and fuller-bodied mouthfeel, similar to Chardonnay, with aromas of muddled lemon, nectarine, and white flowers; flavors of fresh peach, ripe pear, and a hint of saltiness with oaky cream and vanilla notes. Pair this “Texas Sunshine in a Glass” with grilled or baked seafood, roasted turkey or ham, scalloped potatoes, and lobster or bacon mac and cheese.

Brennan Vineyards Dry Muscat is lighter-bodied wine that can be served as an aperitif and with appetizers. It has aromas of golden apples, magnolia blossom, and minerally notes of wet slate. The flavors include ripe honeydew melon, spiced pear, and white peach. The finish is lively with hints of lemon zest and white peppercorn. Pair with warm brie and bacon spinach dip, sausage-stuffed mushrooms, pasta salads, chicken or turkey pot pie, and key lime or lemon cream pie.

For those who prefer sturdier fare, three delicious red wines from TWC should meet the challenge. Brennan Vineyards Winemaker’s Choice VII (Vol 7) N.V. Texas is the newest release in this popular series - a blend of Carmenere 50%, Malbec 25%, Syrah 15%, and Tempranillo 10%. Various cuvées were aged 12-36 months in mostly used American and French oak barrels; blended and bottled at 14.4% ABV, 0% RS (dry). Winemaker Todd Webster selects special cuvées from his barrel reserve program to blend this medium-full bodied wine with rich black cherry fruit, notes of woodsmoke, cream, and vanilla, and reasonably firm tannins on the finish. “W” is bold enough to pair with prime rib, roasted lamb or pork, or smoked ham or turkey.

Brennan Vineyards Reserve Protectors 2019 Texas is a new vintage from the “The Grape Frontier Collection” that honors frontiersmen who banded together to protect the Comanche county area. This fuller-bodied red contains mostly the Nero d’Avola variety from Brennan’s Newberg Vineyard, one of the few plantings of this Sicilian-origin grape in Texas. The wine was aged in used American and French oak barrels (about 24 months); blended and bottled at 14.4% ABV, 0% RS (dry); and offers aromas of sour cherry, herbaceous peppercorn, stony minerality; flavors of tart raspberry with plum and dried fig notes; moderate tannins on a savory finish. Pair with baked or BBQ’d turkey, enchiladas with mole sauce, and baked ham.

Lost Oak Winery Holiday Red 2020 is a blend of grape varieties from Washington, Texas, and California – truly a wonderful blended American wine to spice up our favorite American Holidays. The cuvées were aged in oak barrels, blended and bottled at 14.3% ABV and a barely noticeable sweetness of 0.8% RS. Fresh fruit aromas and flavors of red cherry, wild berry, and plum allow this extremely popular red to pair with most holiday fare – turkey, ham, dressing, sweet potatoes, cranberry sauce, and those delicious pumpkin and pecan pies. Enjoy with tamales on Christmas Eve, too.

Sweeter wines are often popular during the holidays. Several delightful options from TWC are available. Lost Oak Winery Gewurztraminer 2021 Texas High Plains (prounounced “guh-voorts-trah-mean-er” – fun, huh?) is slightly sweet with 1.0% residual sugar (RS) and offers aromas and flavors of fresh flowers, lychee fruit, ripe pineapple, and key lime. It will pair well with any fruit salad or apple pie, pumpkin or sweet potato, and peach or pineapple bread pudding.

Lost Oak Winery Sweet Duet N.V. TX High Plains is 100% Trebbiano sweetened to 6.0% RS (sweet). This pale straw-colored wine offers aromas of tropical melons and sweet pea flowers; flavors of honeysuckle melon, ripe peach, and a hint of pineapple. This pairs with cheesecake, mascarpone cheese and honey on brioche toast, sweet potato or butternut squash, and toasted, candied pecans.

McPherson Cellars Sherry, Single Cream N.V. TX High Plains is a fortified wine made from white grapes, then aged for years in oak barrels heated by the hot Texas sun to take on a dark tea color and nutty, toasted aromas and flavors. Some of this wine is 12-13 years old. The nutty, creamy, caramel flavors and rich sweetness pairs with German chocolate or carrot cake, pecan pie, rich blue cheeses, and caramel-pecan bread pudding.

For those interested in a sweet red wine, try Brennan Vineyards Sweet ArrowRed. This soft and sweet blend has been bottled a bit lighter at 12.6% ABV and 4% residual sugar with aromas and flavors of sweet cherries and raspberries. It will pair well with cherry pie, plum tart, most chocolate desserts, and goes great with spicy Texas BBQ and Mexican tamales on Christmas Eve. Use it to make Sangria or mulled wine blends.

Share fun, fellowship, lots of great food, and plenty of Texas wine with friends and family. Be safe in your travels, and Happy Holidays!

Wine Club Releases for November-2022

Mon, 31 Oct 2022 00:00:00 GMT

Two guest attendees are allowed (total of 4 adult attendees per wine club membership) – with advance reservations. Look for Wine Club emails and announcements, make your reservations, and join us at Texas Wine Collective for the November 2022 Wine Club release. Still need to book your spot click here.

The TWC winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars, are pleased to offer the following wines for this Wine Club Release.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

The Reds in this allocation include two full-bodied dry wines, Brennan Vineyards Winemaker’s Choice Vol 7 and Protectors 2019, along with the ever popular Holiday Red.

Brennan Vineyards Winemaker’s Choice VII (Vol 7) N.V. Texas R/M

Grape(s): A barrel selection reserve blend of Carmenere 50%, Malbec 25%, Syrah 15%, and Tempranillo 10%
Mechanically harvested fruit; cuvées fermented separately in SS tanks or macrobins with daily punch-downs; aged in mostly used American and French oak barrels (12-36 months); blended and bottled at 14.4% ABV, 0% RS (dry)
Winemaker Todd Webster selects special cuvees from his barrel reserve program to blend into this multi-variety, multi-vintage show-stopping red wine. Dark garnet color, medium-full body, rich black cherry fruit with notes of woodsmoke, cream, and vanilla, reasonably firm tannins on the finish. This is bold enough to pair with prime rib, roasted lamb or pork, or pepper-crusted ahi tuna steak.

Brennan Vineyards Reserve Protectors 2019 Texas R

Grape(s): A red blend containing mostly Nero d’Avola variety from Brennan’s Newberg Vineyard
Mechanically harvested; cuvées fermented separately in SS tanks or macrobins with daily punchdowns; aged in mostly used American and French oak barrels (about 24 months); blended and bottled at 14.4% ABV, 0% RS (dry)
This inaugural wine in “The Grape Frontier Collection” honors the frontiersmen who banded together to protect the area from raiding Comanche Indians in the 1870’s. Nero d’Avola is essentially the “national” grape of Sicily and has found a home in Comanche County, TX. Rich claret color; medium bodied; aromas of sour cherry, herbaceous peppercorn, stony minerality; flavors of tart raspberry with plum and dried fig notes; moderate tannins on a savory finish. Pair with pork chops, baked or BBQ’d turkey, enchiladas with mole sauce, and Philly cheesesteak sandwiches.

Lost Oak Winery Holiday Red 2020 American R/M

Grape(s): A blend of Texas grapes with a minor contribution of fruit from California.
Various cuvées fermented 10 days in SS tank at 85oF; wine pressed from the skins and aged in mostly SS tanks; blended, sweetened, stabilized, and bottled @13.5% ABV, 1.0% residual sugar (just a hint of sweetness)
Aged mostly in SS tank to preserve the freshest fruit aromas and flavors of red cherry, wild berry, and plum, this extremely popular, just barley sweet red pairs beautifully with your holiday fare – turkey, ham, dressing, sweet potatoes, cranberry sauce, and those delicious pumpkin and pecan pies.

The Whites in this allocation include three delicious white Rhône variety wines: Brennan Roussanne 2019, McPherson Cellars Roussanne Reserve 2021, and Lost Oak Viognier 2021.

Brennan Vineyards Roussanne 2019 Texas High Plains W

Grape(s): Roussanne 96%, La Pradera Vineyards, and Orange Muscat, 4%, Farmhouse Vineyards, all from Terry County
Mechanically harvested fruit was fermented cool in SS tank; aged in SS tank; blended and bottled @ 12.6% ABV, <0.1% RS (dry)
2019 was an excellent vintage providing a large quantity of high-quality fruit, a rare occurrence in Texas. This French Rhône Valley-origin grape variety has become a key white grape in Texas producing fuller bodied wines with depth and richness similar to Chardonnay. The name derives from the French word “roux” relating to the reddish-brown skin color when the grapes are ripe. This golden wine has aromas of dried apricots and almonds: flavors of gala apples, papaya, dried mango, and hints of key lime and ginger; well-balanced finish with subtle acidic grip. Pair with rich cheeses, grilled or baked seafood, holiday turkey or ham, mushroom and scallop risotto, and apple gingerbread pudding.

McPherson Cellars Roussanne Reserve 2021 TX High Plains W/M

Grape(s): Roussanne 100%, Lahey Vineyards, Brownfield, Terry County
Fermented 28 days at a cool 58oF in SS tank; aged 3 months in neutral oak barrels with frequent lees stirring; bottled @ 13.7% ABV, 0.3% RS (essentially dry)
This Rhône Valley neighbor of the better-known Viognier variety brings a rich flavor and fuller-bodied mouthfeel similar to Chardonnay. Aromas of muddled lemon, nectarine, and white flowers; flavors of fresh peach, ripe pear, and a hint of saltiness; nicely textured finish with some oaky cream and vanilla notes. Pair this “Texas Sunshine in a Glass” with grilled or baked seafood, basted turkey or ham, and lobster or bacon mac and cheese.

Lost Oak Winery Viognier 2021 TX High Plains W/M

Grape(s): Viognier 100%, 95% from Bingham Family Vineyards, Meadow, TX, and 5% from Diamante Doble Vyds, Tokio, TX, both in Terry County
Mechanically harvested, pressed, fermented cool at 52oF; aged about 6 mo in SS tank with no malolactic transformation; bottled @ 12.4% ABV, 0% RS (dry)
Jim Evans and Angela Chapman, LOW winemakers, do great things with Viognier. This light golden wine opens with aromas of golden apples, magnolia blossom, and minerally notes of wet slate. Flavors include ripe honeydew melon, spiced pear, and white peach. The finish is lively with hints of lemon zest and white peppercorn. Pair with warm brie and bacon spinach dip, sausage-stuffed mushrooms, pesto and prawn pasta salad, classic chicken pot pie, and white chocolate lemon tart.

The Sweets in this allocation include a return of the popular McPherson Cellars La Diosa Sangria and a new release of McPherson Cream Sherry, plus Lost Oak Winery Sweet Duet made from Trebbiano.

Lost Oak Winery Sweet Duet N.V. TX High Plains S

Grape(s): Trebbiano 100% - 40% 2019 and 40% 2021 from English Newsom Vineyards, Levelland, TX, Hockley County; and 20% 2021 from Paka Family Vneyards, Brownfield, TX, Terry County
Fruit was mechanically harvested, fermented cold in SS tanks; blended, sweetened, stabilized, and bottled @ 13.6% ABV, 6.0% RS (sweet)
In this case, Duet relates to the two vintages of Trebbiano grapes used to produce a wine for the “Sweet Tooth.” This pale straw-colored wine offers aromas of tropical melons and sweet pea flowers. The flavors include honeysuckle melon, ripe peach, and a hint of pineapple. The wine has a soft finish with just enough acid balance. Pair with mascarpone cheese and honey on brioche toast, butternut squash ravioli, crab cakes, and toasted, candied pecans.

McPherson Cellars La Diosa Sangria N.V. TX High Plains S

Grape(s): Produced from a vineyard mix of grapes from High Plains Vineyards
Various cuvées fermented cold and aged in SS tanks; blended, sweetened to about 5% RS (sweet); stabilized and bottled at 13.0% ABV
Medium-bodied wine with aromas of tropical fruit; jammy dark fruit flavors and some zesty acidity; pairs so well with soft cheeses, fresh fruit, berries in yogurt, shortbread cookies, and bacon-wrapped cream cheese stuffed jalapeno poppers; a pleasure for those with a sweet tooth and so much easier than mixing up your own batch of Sangria; so toss some fruit into this La Diosa and enjoy.

McPherson Cellars Sherry, Single Cream N.V. TX High Plains S

Grape(s): Chenin Blanc and French Colombard from Texas High Plains Vineyards
The white grapes were typically fermented 4 weeks at cool temperature. After a measured amount of sugar, distilled grape spirits were added to raise the alcohol level and prevent further fermentation. The fortified wine was then added to oak barrels and baked by the hot Texas sun year-round.
Made in the classic “solera system” method, barrels are rotated from top to bottom to create consistency as wine is removed for bottling. Some of this wine is 12-13 years old. The nutty, creamy, sweetness pairs with pound cake, pecan pie, rich blue cheeses, and caramel-pecan bread pudding.

The Impact of Yeast on Wine Aroma and Flavor: Part One

Sun, 30 Oct 2022 00:00:00 GMT

The Impact of Yeast on Wine Aroma and Flavor: Part One

A recent article by Daniel Pambianchi in WineMaker Magazine inspired this Carl’s Corner post on some key impacts of yeast on the development of aromas and flavors in wine. If you would like a deep dive into biochemistry, take a look at the original article. What follows is a less scientific synopsis of key points relating to aromas and flavors that are produced or influenced by yeasts while doing their primary job of converting sugar in the grapes to ethyl alcohol and carbon dioxide. A few other actions that create aromas and flavors, not necessarily primary functions of yeasts, are also mentioned. Please enjoy the read.

Most wine these days is produced with a commercially developed strain of Saccharomyces cerevisiae wine yeast. Research over the past 25 years has developed much greater understanding of yeast form, function, and productivity during wine making. Companies like Lallemand (Lalvin), Red Star, White Labs, Wyeast, Chr. Hansen, and Laffort, with research support from key enology labs like UC-Davis and the Institut Coopératif du Vin (ICV) in France, have isolated, developed, and tested hundreds of yeast strains, of which over 200 are now commercially available to winemakers. These yeast strains have been developed for different grape varieties, ranges of fruit quality, preferred wine styles, and fermentation conditions. Yeast can be used to enhance or accentuate varietal or process-driven character (as in big, complex, oaky reds); or it can basically just do the work of fermentation and then get out of the way (as in light, crisp, approachable whites).

In his article, Pambianchi points out that yeast selection is very important. Many feel that using natural or indigenous yeasts that come with the grapes from the vineyard is the “sexy, popular” method for today’s wines. However, unless a winemaker is intimately familiar with indigenous microflora, particularly from the vineyard which supplied the grapes, this may not be the most suitable condition for fermentation. These indigenous yeasts can unpredictably react with various compounds in the grapes to produce undesirable aromas and flavors. They can also be very slow at fermentation allowing bad actors more time for mischief. As noted, “In general, non-Saccharomyces yeasts do not possess enological characteristics favorable to fermenting juice into wine.” It has often been pointed out that commercial yeast strains are just native yeasts that were selected and isolated for having superior fermentation characteristics and flavor, then propagated for sale.

So, most winemakers study the characteristics of available commercial Saccharomyces yeast strains that match grape, wine style, and preferred fermentation conditions. All Saccharomyces cerevisiae yeast strains convert glucose and fructose, the primary sugars found in grapes, into ethanol with carbon dioxide and a trace amount of glycerol as by-products. Water, alcohol, and glycerol make up about 99% of the wines we enjoy. Yeasts are also responsible for producing many of the metabolites that make up that other 1% of the wine to differentiate them and make them special and enjoyable. These metabolites include esters, terpenes, ketones, higher alcohols, acids, aldehydes, and volatile sulfur and nitrogen compounds. Let’s consider some of these now.

Esters are chemical compounds that create fruit and flower aromas, and hundreds of them have been identified in wines. Key examples include isoamyl acetate (banana) and phenylethanol acetate (rose petals). Lactones are cyclic esters that have different properties and most often provide wood or oaky aromas and flavors. For example, the lactone sotolon imparts nutty and spicy aromas of toasted almonds and maple syrup. Octalactone results primarily from oak aging and smells of toasted coconut. Another class of compounds called terpenes provide a wide range of aromas – rose petals (geraniol), citrus (limonene, citral), and orange and lavender flower blossoms. 1,8-cineole and alpha-pinene are volatile terpenes that smell like evergreens - eucalyptus, juniper, and rosemary.

The two key acid compounds in grapes are tartaric and malic acids. Tartaric acid is typically not affected by yeast during fermentation, but winemakers study these acids and their transformations carefully. This is especially the case if malolactic transformation is part of the process to convert malic acid, tart apple acidity, into more mellow lactic acid, like in butter or yogurt, creating a gentler creamy mouthfeel in the wine.

Other acids and some higher alcohols can be formed to the detriment of the wine. Often poor sanitation or extreme conditions can result in the formation of acetic acid (vinegar) and others, along with their esters, that can mask desirable aromas and flavors. Winemakers must be constantly vigilant to manage their equipment, processes, and products to prevent undesirable rogue yeasts and bacteria from creating spoilage in their wines.

Ketones are another class of aroma compounds produced in small quantities. Probably the most common ketone found in wine is a diketone called diacetyl, which gives a most pleasant buttery character (think microwave popcorn). Diacetyl is actually formed during the malolactic transformation of red wines and some whites, like Chardonnay. Monoterpenols and norisoprenoids can have a strong impact on wine aromas. Monoterpenols can impart floral, rose, and lilac aromas. Norisoprenoids are known to impart aromas of honey, violets, spices, wood, and the classic petrol or kerosene thought to be a positive attribute in Riesling. And, finally, the notable compound rotundone imparts peppery aromas to varieties like Grüner Veltliner, Syrah, Mourvèdre, and Cabernet Sauvignon. Rotundone is a sesquiterpene that gives a pungent aroma of peppercorns, particularly white pepper. If you get a whiff of peppercorn from your wine, you are smelling rotundone.

It is amazing that yeast strains do so many things for our wines. And this post covers only a small portion of the subject. A follow-up Carl’s Corner will add more info about what impact yeasts have on wine aromas and flavors. For now, though, it is important that we appreciate our winemakers for learning about, managing, and using these yeasts to produce the wines we enjoy. The next time you visit with a winemaker, give him or her a pat on the back for all the effort put into managing yeasts in their winemaking process.

Yeast Impact on Wine Aroma and Flavor, by Daniel Pambianchi, WineMaker Magazine, Digital Edition, 16-Aug-2022

Selecting Yeast Roundtable, written by Dawson Raspuzzi, 13-Sep-2022, https://winemakermag.com/article/1497-selecting-yeast-roundtable featuring panelists Shea A.J. Comfort, founder of MoreWine! and contract winemaker for Lallemand, Michael Dawson, former Brand Manager at Wyeast Laboratories, Inc., Pat Henderson, Senior Winemaker at Kenwood Vineyards, Sonoma Valley, CA, and Kevin Lane, Technical Sales Manager at Fermentis (Red Star).

Efforts to create Additional AVAs in Texas

Tue, 27 Sep 2022 00:00:00 GMT

(#10 of 10 in a Series: “Texas AVAs – What and Why?”, posted 28-Sept-2022)

Some members of the Texas Wine Industry are working on petitions with the required documentation for submission to the TTB requesting the establishment of more AVAs in Texas. The two key goals appear to be 1) better definition of the primary grape growing areas within the very large Texas Hill Country (THC) and Texas High Plains (THP) AVAs and 2) develop AVAs for those large areas of the Lone Star State not already included in an AVA. This author is aware of at least one effort underway to create a sub-AVA in the Texas Hill Country and suspects that similar efforts are being considered in other parts of the state.

A key feature of an AVA, as required by the TTB, is that it be a delimited grape-growing region with specific geologic and/or climatic features that affect the characteristics of grapes grown within the defined boundaries. In addition, the petition for an AVA should provide documentation to distinguish why that area is different from surrounding regions. When considering how large the Texas Hill Country and Texas High Plains AVAs are, with many differences in microclimates, soil, water availability, elevation, etc., within the AVA boundaries, it is almost surprising that the TTB approved AVA petitions for such vast areas. So, it seems the stage is now set to develop petitions for sub-AVAs within the larger AVAs to better define smaller, more similar growing areas. See the discussion below.

A Llano Uplift sub-AVA is being developed by Dr. Justin Scheiner and his team at TAMU, the folks at William Chris Wines, and members of Texas Wine Growers. This new AVA will occupy the majority of Llano and Mason Counties, and small portions of Burnet, Blanco, Gillespie, McCulloch, and San Saba Counties. The area under consideration contains 294 acres of wine-grape vineyards and 14 bonded wineries within its borders. This will be a relatively large AVA but would better define a similar grape-growing region that sits on the northeastern edge of the Edwards Plateau, and further distinguish it from other parts of the THC AVA. The tiny Bell Mountain AVA, already included within the THC, will also be included within the boundaries of Llano Uplift.

The elevation of the proposed AVA ranges from 800 feet in the east along the Colorado River to a maximum elevation of 2,004 feet in the Mason Mountains in the northwest with soils mostly comprised of limestone and caliche-laced sandy loam. The total acreage of the proposed AVA is 1,341,486 acres (2,096 sq. mi.). The “Uplift” part of the name particularly refers to the reddish granite rock formations that rise above the surrounding landscape, creating notable landmarks like Enchanted Rock and with patches of relatively unique shattered granite soils below these rocky features.

A Pedernales River Basin sub-AVA may also be considered that would include much of the Pedernales River corridor along U.S. 290 (Wine Road 290) where so many Hill Country wineries are located. This area is a key part of the wine tourist and visitation trade that brings folks to the Texas Hill Country. Located east of the current Fredericksburg in the Texas Hill Country AVA, a Pedernales River Basin AVA would help to highlight most of the vineyards and wineries in this popular destination for Texas Hill Country visitors.

Hickory Sands sub-AVA could potentially define another area having different viticulture characteristics within THC. This area is located in and around Mason County, west of and at a higher elevation than Fredericksburg. The Hickory Aquifer, with extensive sandstone deposits, is well-known and a key source of water for this region. Several vineyards and wineries are now established near Mason and more growth in this area can be expected.

Another sub-AVA could be considered for a portion of the Colorado River basin located west of Burnet in the Inks Lake area. This area, historically called Hoover Valley, has an unusual soil type, called shattered granite, that is prevalent and seems to be a good base for growing grapes. This area has been included in the previously discussed Llano Uplift AVA petition, but could, in the future, become a more tightly defined sub-AVA on its own, perhaps called Hoover Valley.

The Texas High Plains AVA, covering 8 million acres, is certainly large enough that sub-AVA development should be considered. Although grape growing conditions on the High Plains are generally more similar across the AVA than those across the Texas Hill Country, there are still differences that could (should?) be highlighted. For example, just consider the approximately 150-mile distance from the south end to the north end of the THP. Not only can the weather be quite different across this range, but soil types and elevation changes can also have an impact on vineyards. Further, consider the elevation difference between the eastern boundary of the THP AVA, the 3,000 ft contour line of the Caprock Escarpment, and the western boundary, the TX-NM borderline at nearly 4,000 ft elevation. Again, that can have a significant impact on vineyards and the grapes they produce. The development of sub-AVAs for the THP is worthy of consideration. Already some vineyards and wineries are beginning to note county designations to better define grape origin within this large area encompassing all or parts of 24 counties. For example, significant vineyard plantings have been established in the following counties - Hockley (Levelland), Terry (Brownfield), Yoakum (Plains), and Gaines (Seminole and Seagraves).

As for the viticulture regions of Texas not in an AVA, it just makes sense to consider new AVA development. Three examples come to mind. First, the huge area of West Central and North Texas (WCNT) covers a wide range of climate, soil type, and water availability. Vineyard terroir near Ft. Stockton would be quite different from the hilly areas west of Waco and different still from sections of the Red River Valley west of the current Texoma AVA boundary. Vineyards and wineries in the WCNT should surely benefit from being included in new Texas AVAs.

A more specific example of the need to create a new AVA is the area of the Red River Valley west of the Texoma AVA boundary. Several vineyards and wineries have established quality reputations in the river basin, north of Interstate 20 reaching westward almost to the Panhandle.

The Northeastern Texas (NET) area, wrapped around Tyler, extending north to the Oklahoma border and south for over 100 miles now has a number of established vineyards and wineries. The climate, hot and humid, can make it more challenging to grow vitis vinifera grapes in the NET region, but adventurous Texas growers have risen to the challenge, and more will follow.

Perhaps the Texas Gulf Coast area should also be mentioned. This area is really anchored by Haak Winery in Santa Fe located near Galveston and only 20 miles or so from the Gulf of Mexico. Many may be surprised that vineyard and winery operations can survive in such a hot, humid region, but somehow folks have made it work. Many vineyards are located just north of Interstate 10 and west of the Houston metropolitan area. If for no other reason than to recognize their courageous efforts not only to attempt to grow grapes, but to actually succeed in such a climate, these folks should be recognized with an AVA designation.

New legislation has provided growers and wineries with label designations that can better define grape origin and clearly denote 100% Texas wine (see Carl’s Corner post #9 of this series for more details). For vineyards in an AVA, or wineries that purchase grapes from an AVA designated vineyard, more precise definition of the grape source should be possible using a county name within that AVA. And for vineyards and wineries NOT in an AVA, a county name on the label will certainly help to designate grape origin as well as identify 100% Texas sourced wine. The bottom line here is that more Texas AVAs are needed, and the expectation is that more will certainly be created. So, until new Texas AVAs can help us more specifically define the locations of origin for Texas grapes, here is a simple graphic that should help.

Can You Recognize a

100% Texas Wine?

Here’s How!

Label Designations are Important –

They Define Grape Origin

County

75% Grapes from that TX County

+ Other 25% also from Texas

American Viticultural Area

85% from that TX AVA

+ Other 15% also from Texas

Vineyard

95% Grapes from that TX Vineyard

+ Other 5 % also from Texas

- - Other Designations - -

Texas

Requires Only 75% Grapes from Texas

American

Most or All Grapes NOT from Texas

Thank you for your interest in the ongoing efforts to better define Texas grape growing regions and for supporting the Texas Wine Industry. Now get out there, explore the many winegrowing regions of Texas, and enjoy the fine wines from the Lone Star State.

References:

Previous Carl’s Corner Posts in this “Texas AVAs – What and Why?” Series include the following: all posted on www.texaswinecollective.com website

#1 What’s An AVA, Mama? 05-Jan-2022

#2 What Does an AVA on a Wine Label Mean? 22-Jan-2022

#3 How is an AVA Established? 28-Feb-2022

#4 What is the Value of an AVA? 14-Mar-2022

#5 Texas Hill Country AVA 25-Apr-2022

#6 Texas High Plains AVA 09-May-2022

#7 Other Texas AVAs 06-Jul-2022

#8 Important Areas NOT in a Texas AVA 04-Aug-2022

#9 Efforts to Tighten Texas Label Designations 14-Sep-2022

The Texas Wine Lover website, created and maintained by Jeff Cope, is a great source listing most of the vineyards and wineries located in the Lone Star State.

https://www.texaswinelover.com

Alcohol and Tobacco, Tax and Trade Bureau (TTB), Code of Federal Regulations –

27 CFR part 9.

The Wine Searcher website has info on most U.S. wine regions, including the Texas AVAs (for example Escondido Valley, Texas - USA Wine Region | Wine-Searcher)

www.austineater.com/22671850/texas-wine-regions-grapes-guide

Wikipedia,com offers a significant amount of info for Texas wines in general and for the individual AVAs

Appellation America - An Introduction to the Texas AVAs, by Eleanor & Ray Heald, December 1, 2009

Other useful sources that contributed to these posts include: Go Texan website, Texas Fine Wine, Texas Hill Country Wineries, and the Texas Wine and Grape Growers Association

Thanks to the following folks to whom I reached out and have commented on the development of new Texas AVAs. Chris Brundrett, William Chris Wines; Dr. Justin Scheiner, TX A&M; Valerie Elkins, William Chris Wines; Jim Johnson, Wimberley (former proprietor and winemaker, Alamosa Cellars); Neal Newsom, Newsom Vineyards, Plains, TX; Glena Yates, Ron Yates Wine, Spicewood Vineyards, President of Texas Wine and Grape Growers Association; Jim Evans, Lost Oak Winery, Burleson, TX; Roxanne Myers, Lost Oak Winery, Past President of TWGGA; Todd Webster, Brennan Vineyards, Comanche, TX; Rob Parr, Parr Vineyards, Mason, TX.

Updated Label Laws to Designate 100% Texas Wines

Tue, 13 Sep 2022 00:00:00 GMT

Texas Wine Collective – Carl’s Corner

Updated Label Laws to Designate 100% Texas Wines

(#9 of 10 in a Series on American Viticultural Areas: Texas AVAs – What and Why?)

Since the beginning of the modern Texas Wine Industry, let’s say the mid-1970’s, there have been questions about how to officially designate that a wine sold by a Texas winery was produced from grapes grown in the Lone Star State - or as some folks like to say, a REAL TEXAS WINE. Various categories of definitions and designations are described below, including some recent legislation that narrows the scope and better defines what can be classified a REAL TEXAS WINE.

Federal regulations have always allowed wines to be produced in one state from grapes grown in another state, and this has benefitted many wineries as they go through a start-up phase or try to recover from severe weather issues. The phrase “For Sale in This State Only” is the specific designation usually shown on the back label. An additional point of this federal labeling standard is meant to prevent juice or grapes (or even bulk wine) from state #1 (say CA) being sold to and made into wine or bottled and labeled at a winery in a different state #2 (say TX), and then being shipped back and sold in state #1. Even though legal and informative, if this designation is used by a well-known Texas winery, there can be consumer confusion in appreciating that the grapes or wine did not come from Texas. This FSITO (For Sale In Texas Only) has long been a thorny issue argued among Texas growers and winemakers, large and small.

When terrible weather occurs, such as with spring frosts and hailstorms in 2013 and, to a lesser extent, again in 2014, many Texas wineries purchase fruit from California and Washington just to keep things going in their tasting rooms and sales programs. So, the FSITO label designation was widely used in 2013 and 2014 for wines sold in 2014-2016. According to the rules laid out by the U.S. Alcohol and Tobacco, Tax and Trade Bureau (TTB), see below, these wines could have, and probably should have been labeled with the American appellation.

Label Min. % of Grapes

Appellation Designation from the Appellation

Country American 75% (anywhere USA)

State Texas 75% (100% CA & OR)

County County Name 75%

AVA AVA Name 85% (95% OR)

Vineyard Specific Name 95%

Another potential level of consumer confusion relates to the State appellation that can be used on a Texas wine label. Texas is considered a regional appellation by the TTB and if the appellation on the label just says Texas, federal regulations require a wine to contain only 75% made from grapes grown in Texas. Since this 75% is a federal regulation, it applies to every state (AZ, VA, NJ, NY, etc.) unless laws are enacted to require a greater percentage from the state noted (e.g., CA, OR). Many winemakers have taken exception to this and worked to promote Texas-specific legislation, similar to that in California and Oregon, where a Texas label designation indicates more than just 75% of the grapes came from Lone Star State vineyards.

This would seem a reasonable thing to do, but there were those who argued that not enough grapes were being grown in Texas to have all wines produced in the state made from Texas-grown grapes. The arguments and controversy continued for several years. In 2021, compromise legislation was agreed upon to ease the tension and tighten the designation rules for growers, wineries, and Texas consumers. An effort led primarily by Texas Wine Growers, a group of winemakers banded together to promote better “truth in labeling standards” achieved a milestone when in summer, 2021, Governor Abbott signed into law House Bill 1957 which set new regulations for the labeling of wines produced in Texas. Now we need to educate wine buyers and enthusiasts as to what these new labeling designations mean for Texas wines.

Governor Abbott at the Governor’s Mansion in Austin, TX,

during an event to promote and support the Texas Wine Industry

This new law, effective 01-Sep-2021, requires any wine labeled with a Texas county, AVA, or vineyard designation to follow more stringent requirements, essentially setting labeling standards for these wines to contain 100% Texas grapes.

County designation – 75% of the grapes must come from within that Texas county; the remaining 25% may come from anywhere else within Texas.

American Viticultural Area (AVA) – 85% of the grapes must come from within that Texas AVA; the remaining 15% may come from anywhere else within Texas.

Vineyard Designation – 95% of the grapes must come from that Texas vineyard; the remaining 5% may come from anywhere else within Texas.

The federal standard is still in effect - a wine simply labeled with the Texas regional appellation requires only 75% of the grapes come from within Texas, but the additional 25% can come from another state.

Note: A winery may use the Texas designation on the label but can also add the County designation. With both Texas and County on the label, that bottle should contain wine made only from Texas-grown grapes.

So, with these new Texas regulations, updated label designations look like this.

Label Min. % Grapes Requirements

Appellation    Designation      from Appellation                           Now for Texas
Country          American                 75%     (anywhere USA)
State               Texas                       75%     (100% CA & OR)
County           County Name          75%                                        75% + 25% Texas
AVA                AVA Name               85%    (95% OR)                  85% + 15% Texas
Vineyard        Specific Name         95%                                        95% + 5% Texas

Here is a simple graphic to help you recognize label designations and what they now mean for Texas wines.

Can You Recognize a

100% Texas Wine?

Here’s How!

Label Designations are Important –

They Define Grape Origin

County

75% Grapes from that TX County

+ Other 25% also from Texas

American Viticultural Area

85% from that TX AVA

+ Other 15% also from Texas

Vineyard

95% Grapes from that TX Vineyard

+ Other 5 % also from Texas

- - Other Designations - -

Texas

Requires Only 75% Grapes from Texas

American

Less than 75%, or even All Grapes NOT from Texas

For wine growers in the 8 Texas AVAs, the AVA designation can certainly be recognizable and useful on the bottle label. However, there are many vineyards in Texas that are not included within the boundaries of an AVA. For these areas noted in part #8 of this series, particularly west central and north Texas (WCNT) and the northeastern region (NET), the County designation can become an important labeling tool. The County label can designate more clearly where the grapes came from, at least 75% of them, and assure the consumer that all the wine in the bottle came from grapes grown in Texas. Until new Texas AVAs are petitioned and granted, the County designation may well become a key factor in labeling Texas wines. Within a larger AVA, like the Texas High Plains (8 million acres across 24 counties), a County designation like Hockley (Levelland), Terry (Brownfield), Yoakum (Plains), and Gaines (Seminole and Seagraves) are being seen more often on labels. This certainly helps to understand where the grapes were grown and is probably a guiding signal for the eventual development of Texas sub-AVAs loosely based on County areas. Remember, there are 254 counties in Texas – that could translate into a lot of “AVAs”.

The immediate goal is to create an educational program that will let consumers know about these legislated label designations that define areas of grape origin and denote wine produced from 100% Texas grapes – REAL TEXAS WINE. Support for this effort from TWGGA, Texas Wine and Grape Growers Association, is expected.

Now you know what to look for on a Texas wine label, and what a specific designation means regarding Texas grapes used to make that wine. This should make it easier for all of us consumers and dedicated Texas wine drinkers to support our state industry.

The Texas Wine Lover website, created and maintained by Jeff Cope, is a great source listing most of the vineyards and wineries located in the Lone Star State.

https://www.texaswinelover.com

Previous Carl’s Corner Posts in this “Texas AVAs – What and Why?” Series include the following: all posted under the blog portion of the www.texaswinecollective.com website

#1 What’s An AVA, Mama? 05-Jan-2022

#2 What Does an AVA on a Wine Label Mean? 22-Jan-2022

#3 How is an AVA Established? 28-Feb-2022

#4 What is the Value of an AVA? 14-Mar-2022

#5 Texas Hill Country AVA 08-May-2022

#6 Texas High Plains AVA 08-Jun-2022

#7 The Other Texas AVAs 09-Jul-2022

#8 Important Areas NOT in a Texas AVA 07-Aug-2022

Wine Club Releases for September-2022

Thu, 08 Sep 2022 00:00:00 GMT

Two guest attendees are allowed (total of 4 adult attendees per wine club membership) – with advance reservations. Look for Wine Club emails and announcements, make your reservations, and join us at Texas Wine Collective for the September-2022 Wine Club release. More information is available on the website – www.texaswinecollective.com.

The TWC winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars, are pleased to offer the following wines for the September, 2022, TWC Wine Club Release.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

The Reds in this allocation include two fuller-bodied wines in anticipation of fall activities – Brennan Vineyards Graciano and Lost Oak Winery Merlot – along with a delicious lighter red from McPherson Cellars, to enjoy on warmer fall days.

Brennan Vineyards Graciano 2019 TX High Plains R/M

Grape(s): Graciano 79% and Carmenere 13%, Lahey Vyd, Brownfield, TX, Terry Cty; Cabernet Sauvignon, 4% Soleado Vyd, Seagraves, TX, Gaines Cty, and 4% Comanche Vyd, Comanche Cty, TX
Mechanically harvested; cuvées fermented separately in SS tanks or macrobins with daily punchdowns; average 16 months aging in mostly used American and French oak barrels; blended and bottled at 14.2% ABV, 0% RS (dry)
Graciano is a grape variety grown in the north-central regions of Spain and used primarily for blending with Tempranillo. Todd Webster, winemaker, has used Graciano before in blends like the Winemakers Choice VI (18% 2019 Graciano), and here he highlights this less common grape in a blend that contains greater than 75% Graciano so it can carry the variety name on the label. Lahey Vineyard is the largest in Texas at well-over 1,000 acres and is the state’s primary source for Graciano (and Carmenere). Graciano wines are typically darker in color and deeper in black cherry and plum flavors than Tempranillo. This blend is purple-black in color; boysenberry, cherry cola, and white pepper aromas with saddle leather, dark chocolate and caramel notes; flavors of blackberry cobbler and bacon with hints of woodsmoke; medium-plus weight and ample ripe tannins at the well-structured finish. Pair with queso flameado, beef tri-tip, and smoky Texas BBQ ribs.

Lost Oak Winery Merlot 2020 TX High Plains R/M

Grape(s): Merlot 100%, Diamante Doble Vyds, Tokio, TX, Terry Cty
Various cuvées fermented in SS tank; aged 18 mo in mix of French and American oak barrels with just a touch of cherry wood; bottled @ 14% ABV, 0.0% RS (dry)
Merlot is the most widely grown grape variety in the Bordeaux region of France, and, almost surprisingly, has found a home in Texas, producing delicious varietal bottlings or Bordeaux-style blends. Merlot is the primary grape in the East or Right Bank (of the Garonne River) region of Bordeaux and is typically blended with Cabernet Franc and Cabernet Sauvignon. Winemaker Jim Evans has a long history of producing delicious Merlot wines – remember the wonderful Double Diamond bottlings from several years past? Jet Wilmeth grows top-quality Merlot fruit in his Diamante Doble Vineyard in Tokio, TX (over 3,500 ft above sea level), about ten miles west of Brownfield and only 50 miles from the New Mexico border. Merlot is noted for rich black cherry aromas and flavors with subtle hints of fresh garden herbs. The finish offers moderate tannins and notes of black tea leaves. Pair with rich cheeses, chicken and pasta dishes, smoked pork ribs, chopped brisket or bacon macaroni and cheese, and rosemary shortbread bars with dark chocolate..

McPherson Cellars Tre Colore 2021 TX High Plains R

Grape(s): Cinsault 71%, Carignan 22%, and Viognier 7%, Texas High Plains vineyards
Fermented 10 days in SS tank at 85oF; wine pressed from the skins and aged 6 months in SS tanks; blended and bottled @13.2% ABV, 0.4% residual sugar (essentially dry)
Tre Colore, or “three colors,” is a blend of three Rhône Valley-origin grape varieties that grow well in Texas. Aged in SS-only to preserve the freshest fruit aromas and flavors of red cherry, wild berry, and plum, this is a lighter styled red that can be enjoyed slightly chilled – perfect for Texas hot weather picnics and patio parties. Enjoy by itself or with burgers, grilled salmon, ham and cheese sandwiches, and grilled chicken chef salads.

The Whites in this allocation include a rich, fuller-bodied Roussanne from Lost Oak and two bright, fresh blends from Lost Oak and McPherson.

Float Blanc 2021 TX High Plains (by McPherson Cellars) W

Grape(s): Viognier 35%, Chenin Blanc 27%, Albarino 21%, and Roussanne 17%, sourced from Lahey and Castano Prado Vyds, Brownfield, TX, Terry Cty
Fermented 27 days at 58oF in SS tank; aged only in SS tank; bottled @ 12.7% ABV, 0.4% RS (essentially dry)
Kim McPherson and Spenser Igo, winemakers, produce this fun blend just for Texas Wine Collective. These grape varieties have origins in France. Viognier and Roussanne originated in the Rhône Valley of southern France, while Chenin Blanc originated in the Loire Valley of northwestern France. Albarino is the key white grape variety in the Spanish region of Galicia, often called “green Spain” as a result of significant rainfall due to its close proximity to the Atlantic Ocean. All of these varieties grow extremely well on the Texas High Plains and Kim is a master at making delicious white wines from such grapes. The apple, pear, peach, and citrusy Meyer lemon aromas and flavors allow this wine to pair beautifully with most seafood, especially grilled, sausage and seafood paella, avocado stuffed with chicken salad, goat cheese on toast or in salads, and macaroni and cheese.

Lost Oak Winery Roussanne Reserve 2021 TX High Plains W/M

Grape(s): Roussanne 100%, Six Harts Vyd/Diamante Doble Vyds, Tokio, TX, Terry Cty
Mechanically harvested fruit was fermented cold in SS tank; aged for 6 months – 40% in new French oak barrels, 30% in neutral oak barrels, and 30% in SS tanks. The wine was bottled @ 14.3% ABV, 0% RS (dry)
Roussanne is a French Rhône Valley-origin variety that has become a key white grape in Texas producing fuller bodied wines with depth and richness similar to Chardonnay. The name derives from the French word “roux” meaning rusty or reddish-brown which relates to the grape skin color when the fruit is ripe. Many winemakers, like Jim Evans, use oak barrel fermentation and/or aging to give these wines more Chardonnay-like character - subtle vanilla, baking spices, and buttered toast aromas and flavors with subtle smoke notes. This fruit came from two vineyards located across the county-line road from each other – Diamante Doble Vyd in western Terry County and Six Harts Vyd in eastern Yoakum County (both managed by Jet Wilmeth). This pairs beautifully with rich cheeses, shrimp, lobster, creamy risotto or pasta dishes, and gingerbread or buttery shortbreads.

Lost Oak Winery Quartet 2021 Texas (High Plains) W

Grape(s): Viognier 64%, Diamante Doble Vyds, Tokio, TX, Terry Cty; Trebbiano 24%, Paka Family Vyd, Brownfield, TX, Terry Cty; Chardonel 8% and Malvasia Bianca 4%, Lost Oak Vyd, Burleson, TX, Johnson Cty
Mechanically harvested, pressed, fermented cold at 52oF; aged about 6 mo in SS tank with no malolactic transformation; blended and bottled @ 14% ABV, 0% RS (dry)
Jim Evans and Angela Chapman, LOW winemakers, just had fun blending these grapes to produce a bright white wine with a diverse range of aromas and flavors – aromas of green apple, white peach, and honey; flavors of pear and orange melon; and a crisp finish with key lime and grapefruit notes. Pair with citrus-marinated shrimp cocktail, seafood paella, chicken carbonara, portobello mushrooms in white wine sauce, and white chocolate panna cotta.

The Sweets in this allocation include a very refreshing semi-sweet Gewurztraminer from Lost Oak, the popular Dolce Rouge sweet red from Lost Oak, and a true dessert wine, Fleur D’Oranger, from McPherson Cellars.

Lost Oak Winery Gewurztraminer 2021 Texas High Plains S

Grape(s): Gewurztraminer 100% from Diamante Doble Vyd, Tokio, TX, Terry Cty
Fruit was mechanically harvested, fermented cold in SS tanks; sweetened, stabilized, and bottled @ 13.8% ABV, 1.0% RS (semi-sweet)
Prounounced “guh-voorts-trah-mean-er” – fun, huh? The grape originated in Germany and is extensively grown in the Alsace region of eastern France. Dry, semi-sweet, and very sweet wines can be made from this versatile grape that offers aromas and flavors of fresh flowers, lychee fruit, and ripe pineapple. The wine is gently crisp on the finish with a hint of sweetness and key lime. Pair with fruit and honey crostini, Mediterranean couscous with roasted vegetables, Moroccan chicken tangine, Hawaiian pizza, summer fruit salads, and lychee/pineapple bread pudding.

Lost Oak Winery Dolce Rouge Non-Vintage Texas S

Grape(s): Merlot 75% and Petite Sirah 25%, sourced from various Texas vineyards
Mechanically harvested fruit; fermented cold; aged in SS tank or used American and French oak barrels; sweetened, stabilized, and bottled @ 14% ABV, 5% RS (sweet)
This wine is fruity and smooth with a dark hue. Aromas include chocolate and raspberry with notes of baking spices. Drink this chilled or made into sangria. Pairs with loaded baked potato skins, bacon wrapped-cream cheese stuffed jalapeno peppers, spicy Thai or Mexican fare, and chocolate pie or S’mores.

McPherson Cellars Fleur D’Oranger 2017 TX High Plains S

Grape(s): Orange Muscat 100% sourced from Blackwater Draw Vyds, Terry County, TX
Late harvested at 29oBrix (% sugar); fermented cold 6 days before neutral grape spirits were added to arrest fermentation and raise the alcohol level. Aged in bottle 24 mo before release. Bottled @ 17.4% ABV, 15% RS (very sweet dessert wine)
Tasting Notes: Honeyed sweetness with spicy apricot and orange marmalade flavors. This is dessert by itself or can accompany most any dessert you choose.

Texas Tasting Series: Italy vs Texas- August 2022

Fri, 19 Aug 2022 00:00:00 GMT

Many grape growing regions in Texas have similar climates and soil compositions to those of key grape growing areas in Italy, and the same grape varieties, often called the Mediterranean grapes, can thrive in both places. First consider Trebbiano, the key white grape of the eastern, central coast regions of Marche and Abruzzo, bordering on the Adriatic Sea across from Croatia. Trebbiano is also widely grown in other parts of Europe, especially France, where it is known as Ugni Blanc, the primary source for distilled grape spirits in brandy production (Cognac, Armagnac).

Trebbiano wines are typically light golden in color, dry but fruit-forward, with a delicate bouquet, citrusy flavors, and refreshing, crisp acidity. This grape variety is gaining in popularity in Texas because of its flavor characteristics and its inherent drought and freeze tolerance. Trebbiano from either Italy or Texas promises a refreshing summertime drink.

It wouldn’t be right to think of Italian wine without considering Sangiovese, the key red grape in Tuscany, Italy, famous for producing the wines of Chianti. Though most famous in Tuscany, the grape is widely grown throughout central Italy from Emilio Romagna down to Lazio (Rome) and across the Apennine Mountains in the regions of Abruzzo and Marche where is it usually blended with Montepulciano. Wine laws of Italy were, until recently, very restrictive, but because of the high natural acidity in Sangiovese, many wines from the Chianti region were blended with grapes having a mellower profile, like Canaiolo, Colorino, and even white wine grapes like Trebbiano and Malvasia.

Since the late 20th century, Bordeaux grapes, most notably Cabernet Sauvignon, Cabernet Franc, and Merlot, in limited amounts, have become favored blending partners. About 40 years ago several forward-thinking winemakers began to add international varieties, like Cabernet Sauvignon, Cabernet Franc, and Merlot to their portfolios. Blends of these varieties, often with Sangiovese, became known as "Super Tuscan" wines and have created an almost cult-like following from wine aficionados around the globe.

Producing Sangiovese varietal wines as well as blends is common in Texas, too. The grape grows particularly well on the Texas High Plains and produces bright red, richly flavored wines with cherry and strawberry nuances and a little spiciness. Sangiovese readily takes on oak flavoring, adding vanilla, smoky notes, baking spice, toasted brioche, and even tarry characteristics. Although typically lighter and less aromatic than other red varieties, Sangiovese offers a rich flavor profile of sour red cherries with earthy aromas and tea leaf notes, finishing with medium to medium-plus tannins and focused acidity that goes oh so well with food.

Nero d’Avola wines were first documented in the third century B.C. and have been well known for centuries because of Sicily’s position on the trade routes through the Mediterranean. Ships would typically stop in the cities of Avola and Syracuse to resupply as they rounded the southern tip of Sicily. The opportunity to taste and load up with the local “black wine of Avola” was an important part of these stopovers.

Nero d’Avola is an arid climate variety capable of being dry-farmed, and it loves heat. In Sicily, many vineyards are pruned Alberello-style, or “head-trained” close to the ground to resist high winds (similar to many places in Greece, like Santorini)). Most Nero d’Avola comes from Sicily, but a few pioneering producers in Australia, California, and Texas are enjoying both notoriety and success with the variety.

The most common flavor characteristics found in Nero d’Avola are black cherry, black plum, licorice, tobacco, and pepper. Bold tannin levels accompany robust fruit flavors and ample acidity, making Nero d’Avola a great wine to match with rich meat dishes like oxtail soup, braised short ribs, lasagna, or BBQ burgers with bacon.

Important Areas of Texas Not in an AVA

Sun, 07 Aug 2022 00:00:00 GMT

Important Areas of Texas Not in an AVA

(#8 of 10 in a Series: “Texas AVAs – What and Why?”)

(3-Aug-2022)

As noted in previous parts of this series, an AVA designation on a wine label allows vintners to more accurately describe to consumers the origin of the grapes used to produce their wines and help consumers identify wines with characteristics they prefer to purchase. Wine consumers are becoming more curious about the origin of grapes used to produce the wines they enjoy. In the broadest sense, grapes can come from anywhere – another country, anywhere else in the U.S. (another state), anyplace in Texas, or from a more specifically defined area or region in Texas.

Does an AVA designation matter? – Sure it does, especially to the grape grower and winemaker! And, it is beginning to matter more to consumers. So, like suggested in earlier posts, open a delicious Texas wine, sit back, and learn more about the issues of NOT being in a Texas AVA.

Texas growers and wineries located within an AVA can use that designation to an advantage. Two AVAs, Texas Hill Country and Texas High Plains, are so large that some might argue the AVA designation only scratches the surface in helping consumers appreciate the actual origin for grapes. This is something that certainly needs to be addressed, and undoubtedly will be in the next few decades as sub-AVAs are developed.

However, there is another pressing issue in that some of the best vineyards and wineries in the Lone Star State are NOT INCLUDED in an AVA. So how do they best designate where vineyards are located and identify the origin of grapes made into wines? More on this subject will follow, but first let’s consider those areas not included in a Texas AVA.

Referring to Figure 1, note the two large areas within the dark ovals, West Central and North Texas (WCNT) and Northeastern Texas (NET). The WCNT area of interest ranges from the Escondido Valley AVA near Ft. Stockton on Interstate 10 northeastward all the way to the Red River border with Oklahoma, sandwiched in between the two large Texas Hill Country and Texas High Plains AVAs. There are quite a few vineyards in this WCNT region, including those in Comanche County, Tarrant County, Red River area west of Texoma, Midland, and others. There are also a growing number of wineries in the most northern part of this area, especially as one approaches Interstate 20, south and north of the DFW metroplex, and the Red River Valley south and west of Texoma AVA. Efforts are underway to develop AVA petitions for TTB approval for some parts of this area, and hopefully these will be reviewed favorably and approved soon.

Figure 1. The Eight Texas AVAs plus other key growing regions

There are quality vineyards planted in this WCNT area and a number of notable wineries producing fine wines from these vineyards. Examples include: Hidden Hanger, Homestead Winery, OG Cellars, Bluff Dale Vyds, Lost Oak Winery, Rancho Loma Vyds, Watson Vyd, Brennan Vyds, Greens Creek Cellars, Los Nopales Vyds, Brix Winery, 3 Texans Winery, and Christoval Vyds (certainly not a comprehensive list – please see the Texas Wine Lover website for more).

Farther out west are also vineyards of note, in particular the large Dell Valley Vineyards near Dell City, TX, north of the Davis Mountains and close to the New Mexico border. High quality fruit is produced from nearly 300 acres of vines planted at over 3,500 ft elevation.

The Northeastern Texas (NET) area is really wrapped around Tyler, extending north to the Oklahoma border and south for over 100 miles. Climate, hot and humid, can make it more challenging to grow vitis vinifera grapes in the NET region, but a number of Texas growers have risen to the challenge, and more are sure to follow. Some quality vineyards are planted in this area and several notable wineries are producing fine wines from these vineyards, including: Pella Legna, Kiepersol Vyds and Winery, Los Pinos Ranch Vyds, Tara Vyd, Elysium Wines, Rowdy Creek Ranch, and Sages Vintage custom crush winery just a bit further south near Nacogdoches (certainly not a comprehensive list – please see the Texas Wine Lover website for more).

It should also be noted that there are several vineyards planted further south towards the Texas Gulf Coast. Several producing vineyards are located just north of IH-10 west of the Houston metropolitan area, and, once again, are not included in a Texas AVA. The typical varieties in these vineyards include Blanc du Bois white and Black Spanish (or Lenoir) red grapes that function better in more humid climates and are more naturally resistant to Pierce’s Disease. Grapes from these vineyards are often used by Haak Vineyards, located near Santa Fe, TX (west of Galveston and very close to the Gulf of Mexico) to produce award-winning wines.

Developing an AVA petition for the TTB is an extremely time consuming and detailed effort. Until dedicated members of the Texas Wine Industry step forward to meet this challenge, there is new Texas legislation that may help in the meantime. A new law signed by Governor Abbott, effective 01-Sep-2021, essentially sets labeling standards for wines to contain 100% Texas grapes if the label indicates a county, AVA, or vineyard within the state (discussed in more detail in the next Carl’s Corner post). Of particular interest and potential value is the use of a County designation that now requires 75% of the grapes come from within that county and the remaining 25% must also come from within Texas. This will essentially confirm to consumers that the wine in the bottle is a REAL Texas Wine produced from 100% Texas-grown grapes. More and more we expect to see County designations on Texas wine labels to indicate grape origin for growers and wineries both outside an AVA and even to more precisely pinpoint locations within the larger AVAs.

The Texas Wine Lover website, created and maintained by Jeff Cope, is a great source listing most of the vineyards and wineries located in the Lone Star State.

https://www.texaswinelover.com

Previous Carl’s Corner Posts in this “Texas AVAs – What and Why?” Series include the following: all posted on www.texaswinecollective.com website

#1 What’s An AVA, Mama? 05-Jan-2022

#2 What Does an AVA on a Wine Label Mean? 22-Jan-2022

#3 How is an AVA Established? 28-Feb-2022

#4 What is the Value of an AVA? 14-Mar-2022

#5 Texas Hill Country AVA 25-Apr-2022

#6 Texas High Plains AVA 09-May-2022

#7 Other Texas AVAs 06-Jul-2022

Texas Wine Collective – Spain vs Texas Pairing

Thu, 21 Jul 2022 00:00:00 GMT

Sunday, 24-July-2022 - 12:30 and 2:30 pm

Get Tickets HERE

A Texas vs Spain pairing event is scheduled for Sunday, 24-July-2022, in the Texas Wine Collective Event Center with sessions at 12:30 pm and 2:30 pm. Advance tickets are required and can be purchased via the www.texaswinecollective.com website. This event is designed to allow attendees to compare and contrast wines grown and produced in Texas versus those from Spain using the same grape varieties. Chef Amber (Saidler), TWC tasting room and events manager, will prepare delicious small food bites to accompany the wines.

Wines and varieties being considered are based on those available from our TWC winery partners: Lost Oak Winery, Brennan Vineyards, and McPherson Cellars. We look forward to seeing you and sharing some delicious wines for summertime drinking. Current plans are focused on the following wine selections.

McPherson Cellars Albariño 2021 Texas High Plains

The grapes for this 100% Albariño wine came from Texas High Plains vineyards near Brownfield, in Terry County. Kim McPherson and assistant winemaker Spenser Igo excel at the production of white wines, and this is no exception. The grapes were mechanically harvested, immediately pressed, and the juice allowed to slowly ferment at cool temperature for about 25 days. The wine was then racked clear of sediment, aged in SS tanks, and when ready, bottled @ 13.0% ABV, 0.3% RS (dry).

Albariño’s native home is the far northwest area of Spain and northern Portugal (where it’s called Alvarinho) that is significantly influenced by the cooling effect of the nearby Atlantic Ocean. Thus, the best place in Texas to grow Albariño is the Texas High Plains where night-time temperatures get much cooler and the high elevation tends to moderate the sometimes brutal Texas summer heat. This delightful version of Albariño offers aromas and flavors of peach, melon, apple, and hints of citrus-lime pith; and a smooth texture leading to a pleasant, slightly crisp finish. This wine pairs beautifully with grilled seafood or chicken, spicy Thai or Asian dishes, and Spanish paella.

To be Determined - Albarino from Rias Baixas Spain

Lost Oak Winery Mourvèdre Rosé Diamante Doble Vyd 2019

Texas High Plains

This wine is produced from Mourvèdre grapes sourced from Jet and Gay Wilmeth’s Diamante Doble Vineyard located near Tokio in western Terry County. Winemaker Jim Evans and his assistant, Angela Chapman, seem to really like producing and drinking rosé wines, and this one using Mourvèdre grapes works well for our pairing since this is the same variety called Mataro or Monastrell in Spain that is used frequently for rosé wines. The grapes were mechanically harvested and processed with limited skin contact to minimize color. The juice was fermented in temperature-controlled SS tanks, aged in stainless steel tanks, and bottled @ 13.4% ABV and 0% RS.

Mourvèdre (Mataro or Monastrell) is widely grown in the eastern regions of Spain that experience the warm, arid Mediterranean climate. This variety also grows well in most regions of Texas, especially the Texas High Plains. Mourvèdre is most often made into rich, dark red wines but also finds use in rosés, late harvest dessert wines, and even sparkling wines (think pet-nats here in Texas.

This is a refreshing wine to serve in the hot Texas summer weather. Deep salmon color; melon rind, strawberry, and mint on the nose; currant and strawberry fruit flavors; balanced acidity with a crisp, juicy finish. Pair with lighter fare such as turkey, grilled chicken, BLT or grilled cheese sandwiches, and chef salads.

To be Determined – Mataro Rosé from Spain

Brennan Vineyards Tempranillo 2018 Texas

This delicious Texas wine was produced by executive winemaker Todd Webster. The wine is a rather interesting and unusual blend of 90% Tempranillo 2018, 7% Super Nero 2019, and 3% Winemaker’s Choice NV Vol. 7. Such a blend connects with Todd Webster’s focus on producing the best wine possible regardless of vintage or grape variety, the basis that drives his Winemaker’s Choice series of non-vintage wines. Using a bit of the 2019 Super Nero blend as well as the Volume 7 Winemaker’s Choice blend produced what the winemaker thought was the best possible option for a stellar Tempranillo. By the way, this wine can be vintage dated (2018) since the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) changed vintage labeling rules in 2006 to allow regional appellation wines, like TEXAS, to contain up to 15% wine from a different vintage.

The Tempranillo fruit was sourced 51% from Newburg Vineyard, Comanche County, and 49% from Lahey Vineyard, Terry County, Texas High Plains. The Newburg Tempranillo was harvested 3-Sep-2018 at 27oBrix (very ripe) and led to 15.3% ABV in the final wine. Fermentation at 70oF was started on 5-Sep-2018 and lasted 9 days. A delestage pumpover was practiced each day of fermentation to improve extraction of color, flavor, and tannins from the grapes. Although a delestage helps extract more tannin, the extra air contact involved also helps soften the tannin extracted. After fermentation, the wine was racked to neutral French and American oak barrels and aged for a total of 32 months.

The aromas are full of ripe dark cherry fruit with strong hints of toasty oak. The flavors fall into the very ripe fruit camp with black cherry, blackberry, currant, and plum character, boosted by notes of pipe tobacco, seasoned leather, marinara sauce, and dark potting soil. The tannins are bold but not overbearing as they have mellowed during the longer aging process into a very smooth, lush finish. This is a wine that just cries out for grilled steak or beef ribs, good ol’ Texas BBQ, or a meat-lover’s pizza.

Terra d’Uro La Enfermera Tempranillo 2020 DO Toro

Toro is the other major region in Spain where Tempranillo represents the key red grape. Toro has similar climate conditions to its neighbors, Rioja, to the northeast on the Ebro River system, and Ribera del Duero upstream to the east. Located further downstream along the Duero River, Toro is in the Castilla y Leon region of north-western Spain and is becoming increasingly well known for full bodied red wines made from Tinta de Toro, or Tempranillo. The region is named for the town of Toro, an ancient settlement just 40 miles east of the Portuguese border.

Toro has long been famous for its wine. As far back as the 12th century, Spanish kings have served Toro wines in their palaces. It is reported that Columbus took Toro wine with him on the expedition to discover America in 1492, because it could survive long journeys due to its structure and body. One of the ships, the Pinta, was presumably half-full of Toro wine. Despite its history, the region only recently attained the full designation of Denominación de Origen in 1987.

During the battle of Toro vs King Alfonso V of Portugal in 1476, a nurse named Isabel the Catholic helped install 6 tents as a make-shift hospital to treat wounded soldiers. She believed that dosification of red Toro wine would not only comfort the wounded but help them heal. This wine is name in her honor.

It is produced from un-grafted Tinta de Toro vines, fermented in temperature-controlled SS tanks, and aged three months in oak barrels before bottling at 14.5% ABV. This is a Roble wine meant for early drinking and good value.

Carl’s Corner - The Other Texas AVAs – Texoma, Mesilla Valley, Davis Mountains, and Escondido Valley

Sat, 09 Jul 2022 00:00:00 GMT

The Other Texas AVAs – Texoma, Mesilla Valley, Davis Mountains, and Escondido Valley

(#7 of 10 in a Series: “Texas AVAs – What and Why?”)

Texas has eight U.S. American Viticultural Areas (AVAs) as shown in Figure 1: Bell Mountain AVA #55; Mesilla Vly AVA #100; Fredericksburg in the THC AVA #125; Texas Hill Country AVA #136; Escondido Vly AVA #141; Texas High Plains AVA #144; Davis Mountains AVA #155; and Texoma AVA #185.

Figure 1. The Eight Designated American Viticultural Areas (AVAs) of Texas

The Other Texas AVAs

Texoma AVA was named after Lake Texoma that, along with Red River, forms a portion of the border between Texas and Oklahoma north of the Dallas-Ft. Worth metroplex. Texoma AVA was approved by TTB in 2006 as U.S. AVA number 185 of the current 261 (as of 09-Mar-2022). The AVA includes approximately 2.3 million acres or 3,650 sq miles, and parts or all of Cooke, Montague, Fannin, and Grayson counties.

The soil types are essentially silty loam and clay as expected in an alluvial plain along a major river basin. Elevation ranges from about 425 ft at the lake edge southward to about 1,320 ft at the rim of the river canyon. This elevation range provides some variation in soil type and temperature across the AVA. The climate is classified as humid, sub-tropical with reasonably temperate winters, warm to hot summers, and generally even rainfall over the seasons.

Diurnal temperature variations of 20-30oF are common over the AVA. Vine and bud damage from early spring frosts is a common risk in the AVA, so later budding varieties like Cabernet Sauvignon and Mourvèdre are less risky than earlier budding varieties like Tempranillo, Merlot, Pinot Noir, and Chardonnay.

There are a number of wineries in the AVA that benefit from proximity to the major metropolitan areas located some 60-100 miles south along Interstate 20, and the cities along Interstate 35 and U.S. 75 heading north into Oklahoma. Visitors from Norman and Oklahoma City, OK, also frequent wineries in the area.

This rich agricultural region along Red River is well-known for many native American grapevine species. This earned the area a nickname of 'grape paradise' from ampelographer Thomas Volnay Munson who roamed the area extensively in the late 19th century. Munson was born in Texas, studied viticulture in Kentucky, and eventually settled in Texas near Denison in 1876. He established his own vineyard with many new grape varieties developed from his crossing experiments and maintained this vineyard not only as part of his lifelong research studies but also as a nursery business.

During the late 1800’s, the phylloxera epidemic was devastating most of the vineyards in Europe. The phylloxera is an aphid or root louse that literally sucks the life from a vine by damaging tube-shaped xylem cells that normally move water. The result is little or no sap and nutrient flow can reach the upper portions of the plant from the damaged roots, ultimately causing the vine to die. These phylloxera critters were native to the U.S. where vines had developed a basic immunity to them. However, when European explorers took American vines back to plant in their homelands, the phylloxera began to severely damage vines and destroy vineyards planted with Europe’s native vitis vinifera species.

T.V. Munson, as part of his research efforts, and while in communication with several European researchers studying the phylloxera epidemic, developed a workable solution to the problem by grafting vitis vinifera budwood onto native American rootstocks, many of which were native to Texas. Munson's efforts earned him an unprecedented honor, the Ordre du Merite Agricole from the French government, a title first awarded to Louis Pasteur just five years earlier.

Today, most of the vines in Europe, the U.S., and many other parts of the world, are grafted onto phylloxera resistant rootstocks, many of which can trace their origins to the original Texas vines used by Munson. Some of Munson’s grape varieties are maintained in his original vineyard near Denison stewarded by the viticulture department at Grayson College. And, to recognize exemplary contributions to Texas grape growing, the highest honor presented each year by the Texas Wine and Grape Growers Association is the T.V. Munson Award.

Mesilla Valley AVA was approved by TTB in 1985 as U.S. AVA #100 of the current 261 (as of 09-Mar-2022) covering 280,000 acres or 438 sq miles. The AVA is located at the far western tip of the Texas border north and west of El Paso and is shared with, and mostly located in New Mexico. It runs along either side of the Rio Grande River and includes parts of Dona Ana County, NM, and El Paso County, TX.

Spanish explorer Don Juan de Oñate arrived in the area in 1598 and named a Native American village in the river valley Trenquel de la Mesilla, meaning 'little table', in reference to the small plateau on which the village sat. The name became synonymous with the valley – helping meet a stated requirement for the creation of an AVA title.

Viticulture began in nearby El Paso as early as 1650 to supply the Catholic missions with sacramental wines. However, grapes were not planted in the Mesilla Valley until the early 20th Century near the town of Doña Ana, NM. The climate in the Mesilla Valley is dry and hot and grapes planted there tend to be drought resistant and can survive hot summer temperatures. Cabernet Sauvignon, Zinfandel, and Syrah are the most common grape varieties planted here. Some growers are beginning to experiment with more-exotic grape varieties such as Gewurztraminer and Tempranillo at higher elevations.

The Mesilla Valley AVA reaches up to 4,300 ft above sea level, providing significant contrast in range of elevation resulting from the Organ Mountains to the west and the Rio Grande River to the east. This higher elevation results in significant diurnal temperature variation throughout the year. Since this AVA is classified as a classic continental climate, winter and spring temperatures fluctuate between 70-30oF while daytime summer temperatures range to 100oF or higher. Providing some heat relief during the growing season are breezes funneled along the Rio Grande to allow grapes to better retain natural acidity during the ripening process.

The Mesilla Valley is very dry, with annual average precipitation of only 10 in, the majority of which falls in the eastern Texas portion of the valley on the slopes of the Franklin Mountains. The landscape in Mesilla Valley was carved out by flooding in the Rio Grande, and soils in the area are typical of their alluvial origin: sand, loam, and clay, along with sedimentary deposits from the nearby mountain ranges. Overall, the soils have moderate depth and drain reasonably well.

Davis Mountains AVA was approved by TTB as #155 (of the current 261, as of 09-Mar-2022) at the close of 1999, the last U.S. AVA recognized in the 20th century. The AVA covers 270,000 acres or 422 sq miles and is located in Jeff Davis County in the Trans-Pecos region of West Texas. It has been described as a mountain island where the climate is cooler, slightly wetter, and more biologically diverse than the surrounding Chihuahuan desert. Vines can take advantage of cooler temps at higher elevations that range between 4,500 ft and 8,300 ft above sea level. Rainfall is limited, but with irrigation some terrific quality grapes can be grown.

The Davis Mountains were formed during a monstrous tectonic and volcanic event that also formed the front range of the Rocky Mountains to the north. The porous soils offer excellent drainage and are composed of granitic, porphrytic, volcanic, and limestone materials.

Figure 2. Blue Mountain Vineyard planted by Sharp Family Vineyards

in the Texas Davis Mountains AVA (Hill Country Light photo

by Miguel Lecuona, used with permission)

Historically some marvelous wines, primarily Cabernet Sauvignon from a vineyard established by Gretchen Glasscock, were produced from grapes grown in Davis Mountain vineyards situated over a mile high. Because of the rugged, isolated nature of the area with few permanent residents and a corresponding lack of an available vineyard labor pool, these early vines were ultimately abandoned. It is exciting that some new vineyard plantings are being established in these Davis Mountains. One example of that is Dan and Maura Brady Sharp, who in collaboration with Ben Calais, recently moved to the area and began to establish a new vineyard. This new planting of Cabernet Sauvignon christened Blue Mountain Vineyard (with reference to its predecessor and surrounding landscape) is expected to produce fruit that will provide a special taste of Texas wine.

The name Escondido Valley translates to "hidden" (escondido) valley. The AVA was approved by TTB in 1992 as U.S. AVA #141 (of 261 as of 09-Mar-2022). It is located near Ft. Stockton and includes 32,000 acres or 50 sq miles within Pecos County. The topography is unique as the valley floor is about 2,700 feet above sea level with nearby limestone-rich plateaus rising even higher. As expected for a shallow river valley, vineyard soils are mostly alluvial, composed of silty loam and clays that are very deep, well-drained, and moderately permeable. However, near the surrounding limestone mesas which dot the region, calcium-rich top-soils and more gravel are found.

As expected in this desert-like region, the climate is quite warm during the growing season, but due to the elevation and low humidity there is large diurnal temperature variation that cools the vines at night. There is very little rainfall, so irrigation is required for successful viticulture. There is not a winery within the boundaries of Escondido Valley AVA, but there is a major facility, Ste. Genevieve Winery, located in nearby Ft. Stockton that uses both AVA-grown and imported grapes to make wines.

Figure 3. Map showing the location of Escondido Valley AVA in far west Texas

The history of Ste. Genevieve Winery and Mesa Vineyards began with the planting of vineyards between 1981 and 1984 by an American-French partnership which involved the University of Texas System and University Lands Office. The French partner was a consortium of American and French investors called Gill-Richter-Cordier, Inc. The winery was built in 1984 by Domaine Cordier of Cordier Estates (Bordeaux, France) and the winery and vineyard encompass about 1,300 acres. Nearly 1,000 acres of vines were originally planted, but just a few hundred acres of vines survive today. The revenue from this venture benefited both the The University of Texas and Texas A&M University Systems.

In 2003, Pat Prendergast came to Ste. Genevieve. Pat had worked with Gallo’s international and European operations before moving to Texas. French winemaker, Bénédicte Rhyne, now at Kuhlman Cellars in the Texas Hill Country AVA, became Ste. Genevieve’s winemaker in 2003. In June 2005, the winery and vineyard were purchased by an investment group under the name of Mesa Vineyards. A number of wines using both Texas and non-Texas grapes are produced under various labels, including Lost Maples, 5 Point, Goody Goody, Escondido Valley, Big Star, L’Orval, as well as Ste. Genevieve and Mesa Vyds. Higher-end wines like Chardonnay, Cabernet Sauvignon, and Pinot Noir were sold under the Peregrine Hill label. Unfortunately, as of 2022, the properties are for sale under bankruptcy conditions and are currently not producing wines.

On the subject of Texas AVAs, Pat Prendergast appropriately noted that Texas needs to further develop its interior appellations. Even though one can purchase inexpensive CA wine, inexpensive Napa Valley wines are rare, indeed. The same goes for finding inexpensive French wine, but Bordeaux appellation wines from France cost more. Many in the Texas Wine Industry believe it is important for the future to grow recognition for Texas AVAs, those existing and others to be established, to highlight and more successfully market better wines from the Lone Star State.

References:

Alcohol and Tobacco, Tax and Trade Bureau (TTB), Code of Federal Regulations –

27 CFR part 9.

The Wine Searcher website has info on most U.S. wine regions, including the Texas AVAs (for example; Escondido Valley, Texas - USA Wine Region | Wine-Searcher)

www.austineater.com/22671850/texas-wine-regions-grapes-guide

Wikipedia,com offers a significant amount of info for Texas wines in general, for the individual AVAs, and a very good discussion of Thomas Volnay Munson.

https://VintageTexas.com/blog/archives/3100 Vintage Texas Sunday ‘Cyclopedia of Wine: Appellation of Origin/American Viticultural Area, 23-Jan-2011

Appellation America - An Introduction to the Texas AVAs, by Eleanor & Ray Heald, December 1, 2009

Other useful sources that contributed to this post include: Go Texan website, Texas Fine Wine, Texas Hill Country Wineries, and the Texas Wine and Grape Growers Association.

https://www.ttb.gov/wine/ava-map-explorer is loaded with fun info, including the boundary descriptions of all approved 261 U.S. AVAs (as of 09-Mar-2022)

Previous Carl’s Corner Posts in this “Texas AVAs – What and Why?” Series include the following: all posted on www.texaswinecollective.com website

#1 What’s An AVA, Mama? 05-Jan-2022

#2 What Does an AVA on a Wine Label Mean? 22-Jan-2022

#3 How is an AVA Established? 28-Feb-2022

#4 What is the Value of an AVA? 14-Mar-2022

#5 Texas Hill Country AVA 25-Apr-2022

#6 Texas High Plains AVA 09-May-2022

Tempranillo Showdown

Wed, 22 Jun 2022 00:00:00 GMT

A pairing event to compare and contrast Tempranillo wines grown and produced in Texas versus other key regions, including Spain and southern Oregon is scheduled in the Texas Wine Collective Event Center on Sunday, 26-Jun-2022, with sessions at 12:30 and 2:30 pm. Chef Amber, TWC tasting room and events manager, will prepare several delicious small food bites to accompany the wines. Please check the website to make your reservations, www.texaswinecollective.com.

Tempranillo is famous for making fine red wines in the Rioja and Ribera del Duero regions of Spain, and as one of the key grapes (called Tinta Roriz) in Port wines. The climate in these regions is hot and dry with a desert-like diurnal temperature shift of 25-40oF between the nighttime low and daytime high. These Iberian regions sit at relatively high elevations (2,000-2,500 ft above sea level) and in certain areas look a lot like places in Texas, especially the High Plains, and in southern Oregon’s Umpqua Valley, where Tempranillo grows well.

The name Tempranillo is derived from the word “temprano”, meaning “early”. This early nature of the variety can cause some issues here in Texas. Tempranillo buds early in the springtime bringing danger of frost damage from early cold temperatures. There are many different clones of Tempranillo, and Texas grape growers continue to experiment to find the one(s) that works best in particular vineyard locations and growing conditions, especially clones that bud and bloom later to help prevent spring frost damage. Tempranillo is also an early ripening grape, often ready to harvest before most other red varieties and alongside later maturing white varieties. When winemakers are focused on white wine harvests and production, seeing bins of red Tempranillo grapes arrive on the crush pad can cause some measure of frustration as shifts in techniques and equipment are needed to make red wines. However, Tempranillo produces delicious wines in Texas and winemakers most often shrug off the inconveniences involved.

Although Tempranillo is planted in many locations across the Lone Star State, it seems to do best on the Texas High Plains where sandy loam soils, high elevation to promote more productive photosynthesis, and significant diurnal temperature variations favor this variety. The cooling effect of dropping from daytime highs of 90-100oF down to nighttime lows of 50-60oF allow vines to “rest” and integrate natural sugars and flavor components in the grapes. In addition, this can result in a longer “hangtime” to reach physiological ripeness and preserve more of the grapes’ natural acidity as well as enhance various flavor components.

The following wines are scheduled to be served along with Chef Amber’s Food Bites. Please join us.

Brennan Vineyards Tempranillo 2018 Texas

This delicious Texas wine was produced by executive winemaker Todd Webster, at Brennan Vineyards in Comanche, Texas.

Abacela Winery Tempranillo Fiesta 2019 Umpqua Valley Oregon

This will provide a taste of Tempranillo grown and produced by Abacela Winery founded by Earl and Hilda Jones in 1995 in the relatively warm climate of southern Oregon’s Umpqua Valley.

Lost Oak Winery Tempranillo Bingham Family Vineyards 2019

Texas High Plains

Winemaker Jim Evans and his assistant, Angela Chapman, produced this blend with Tempranillo 88% from Bingham Family Vineyards near Meadow in northern Terry County and Merlot 12% from Diamante Doble Vineyard near Tokio in western Terry County.

Latitud 42 Ribera del Duero Roble 2019 Spain

This Tempranillo carries a Roble designation indicating a young wine meant for early drinking pleasure and represents very good value from the Ribera del Duero region of northern Spain. It was aged for 3 months in mostly used American oak casks and kept in bottle for another 6 months before release.

McPherson Cellars Tempranillo 2020 Texas High Plains

Kim McPherson and Spenser Igo produced this 100% Tempranillo with grapes from Lahey Vineyards near Brownfield in Terry County. This wine was aged 14 months in French oak barrels (23% new).

Diosares Crianza 2017 DOCa Rioja

Tempranillo is hailed as the star red variety in Spain’s most celebrated wine region, Rioja, which produces elegant and complex wines. Diosares was aged 12 months in French oak barrels and nearly 2 more years in bottle before release.

Learn more from these references:

(2) Tempranillo, Wine Folly, by Madeline Puckette, James Beard Award-winning author & Wine Communicator of the Year, co-founder of Wine Folly https://winefolly.com/grapes/tempranillo/

Beatin' the Heat with TWC Wines

Tue, 14 Jun 2022 00:00:00 GMT

Well, it’s hot. There’s really not much more to say about the temperature lately, except this: Here at TWC, we’ve got some heat-beatin’ wine. Brennan Vineyard’s Three White Chicks has always been a hot weather favorite with its light and crisp notes of peach and pear. It pairs perfectly with a hot day and a somewhat cooling breeze…and our inseason, fresh peaches!

But we’ve got LOTS of wines for Texas summers. Read on to find out what some of our TWC teammates are drinking (and eating) to beat this heat.

Amber likes to toss a few frozen strawberries or Fredericksburg peaches into her Lost Oak Winery Trebbiano to keep its fresh flavors staying cool longer.

Bobbi pairs a chilled glass of McPherson Cellars’ Verde Verde with her front porch rocking chair…and a light cheese plate or a Caesar salad. NO oven or grill needed, but the front porch is a MUST!

Allison also likes the Verde Verde, but she’ll turn on her grill to make fish tacos…a perfect pairing! Patti will take just about any Viognier in this heat, and she’s a fan of pairing it with blackened salmon.

Sandy tried TWC’s Float Blanc with spicy wings and a cucumber, tomato, and red onion salad and reports that it was a hit. Merryll also loves TWC’s Float Blanc, but she’s pairing it with avocado toast. Seafood seems to be a summer trend for us Texans.

Collin likes to pair TWC’s Float Blanc with fruit and cheese, but he also enjoys McPherson’s Albariño or Chenin Blanc with baked cod or a smoked fish. YUM.

Taryn has a couple of great pairing ideas: Lost Oak’s Sauvignon Blanc with herb goat cheese and Brennan’s Malbec Rosé with gingerbread waffles. Breakfast, anyone?

And me? I’m keeping it classy with McPherson’s Verde Verde and a pimiento cheese sandwich and Pringle’s (original flavor only!). And if I’m feeling fancy? McPherson’s Albariño with shrimp served just about any way…but shrimp scampi is particularly yummy.

So, which TWC wines are you enjoying on these hot days? And what are you pairing them with?

Texas AVA's- Where Most Texas Grapes are Grown

Wed, 08 Jun 2022 00:00:00 GMT

This Carl’s Corner post is focused on the Texas High Plains where most of the wine grapes in Texas are grown (approximately two-thirds or more!). This huge AVA was approved by TTB in 1993 as U.S. AVA number 144 of the current 261 (as of 09-Mar-2022). The records exist in the Code of Federal Regulations - CFR 27 9.144.

There are eight U.S. American Viticultural Areas (AVAs) in the state of Texas as shown in Figure 1: Bell Mountain AVA #55; Mesilla Vly AVA #100; Fredericksburg in the THC AVA #125; Texas Hill Country AVA #136; Escondido Vly AVA #141; Texas High Plains AVA #144; Davis Mountains AVA #155; and Texoma AVA #185.

The Texas High Plains is the second largest TX AVA (third largest in U.S.). It is centered around the Lubbock-Brownfield-Plains area, from the Caprock escarpment all the way west to New Mexico. The AVA contains approximately 8 million acres or 12,500 sq miles and includes parts or all of 24 counties. Currently about 5,000 acres of vineyards are in production, but more acreage is being planted each year.

This southern part of the Texas Panhandle is well-known for agriculture, mostly cotton, grain, and soybeans. Many cotton farmers have established vineyards as a valuable alternative cash crop, one that uses significantly less irrigation water, their most valuable resource. So long as ample irrigation water is available, this area has a distinct viticultural advantage due to the vine-friendly sandy loam soils, and relatively high elevation that allows for warm days and cool nights in which grape vines thrive. Higher elevations also mean more intense direct sunlight, allowing more efficient photosynthesis as grapes ripen with thicker skins that can lead to more color, flavor, and tannins in the wines. Early spring frosts can be a critical issue in this area, and research is focused on identifying and developing late-budding varieties and clones to minimize the danger of freeze damage.

A significant number of THP AVA vineyards are scattered along U.S. Hwy 380, commonly called the “Grape Route of Texas,” running from Tahoka westward through Brownfield and Plains to the NM border. Most vineyards are on relatively flat terrain at elevations between 3,000-4,000 ft above sea level. Because these Texas plains can be extremely dry, most vineyards require irrigation with water from the important Ogallala Aquifer that runs from the Dakotas all the way south to Texas - a key feature for the AVA petition.

The following is a summary of the boundary description provided in the AVA petition to the TTB. From the TX-NM border east of Hobbs, NM, follow US-180 eastward through Seminole to Lamesa where one intersects the 3,000-ft contour line of the Caprock Escarpment. The eastern boundary follows the 3,000-ft contour line in a generally northeasterly direction passing through portions of Borden, Garza (west of Post), Crosby, corner of Dickens and Motley (Matador), into Briscoe (Quitaque, Silverton), and the sw corner of Armstrong counties to intersect TX-217 east of Canyon. From TX-217, proceed west to intersect US-60 and follow US-60 southwesterly through Hereford to intersect the TX-NM border at Farwell, TX, near Clovis, NM. The western border is then the TX-NM borderline south to the beginning point, the intersection with US-180 east of Hobbs, NM.

The Caprock Escarpment is a steep transitional zone that separates the western High Plains from lower eastern plains. Parts or all of 24 Texas counties are included in the AVA, with Hockley (Levelland), Terry (Brownfield), Yoakum (Plains), and Gaines (Seminole, Seagraves) being the primary counties where vineyards have been established.

In the 1950s, Dr. W.W. Yocum, a professor of horticulture at Texas Tech University, planted grapevines in research plots on campus. A decade later, during construction and expansion of the university, Professors Bob Reed, horticulture, and Clinton “Doc” McPherson, chemistry, saved some of the growing vines and planted them in their Lubbock gardens. They found that the grapevines adapted well to the High Plains environment and expanded the plantings. The Texas Agricultural Experiment Station funded further research in 1968. Eight years later, after experimenting with fermentation in a chemistry lab at Texas Tech and receiving more grant money, McPherson, Reed, and partners founded Llano Estacado Winery, the first winery in West Texas to go into production after Prohibition. It is the second oldest winery in the state, after Val Verde Winery in Del Rio, which opened in 1883 and maintained continuous operation throughout Prohibition by providing grapes to family winemakers and sacramental wines to the Catholic church.

In 1992, McPherson compiled 112 pages on the climate, geology, and history of viticulture in the area to accompany the TTB application for the Texas High Plains AVA. Today about 75 grape varieties are grown on approximately 5,000 acres within the AVA. Grapes for many Texas Wine Collective wines come from key growers on the Texas High Plains, especially Diamanté Doble Vyd near Tokio, Lahey Vyd, Timmons Estate, and Lost Draw Vyd near Brownfield, Bingham Family Vyds near Meadow, and Krick-Hill Vyds near Levelland. Although most Texas wineries lie further south in the Texas Hill Country AVA and North-Central Texas regions, a few major wineries are located in the THP AVA, including Llano Estacado Winery and English-Newsom (CapRock) Winery southeast of Lubbock, McPherson Cellars and Burklee Hill Vineyards in Lubbock, and Farmhouse Vineyards in Brownfield. Kim McPherson, who owns and operates McPherson Cellars, maintains Doc McPherson’s original experimental Sagmor Vineyard located south of Lubbock.

Because of the distance from the Texas High Plains to the Texas Hill Country, transporting grapes can be an issue. One partial solution in recent years has been the development of two major custom crush facilities, Texas Custom Wine Works in Brownfield and Texas Wine Company in Meadow. These facilities can handle most winery operations ranging from grape delivery, refrigeration for shipping, crushing, fermentation, wine aging, to bottling and storage of finished wines. These operations have certainly eased logistic issues for many wineries around the state.

The region’s naturally low nutrient sandy loam soils allow growers to determine when and how much of these nutrients are needed for the crop, allowing for better control during cultivation. The near level vineyards, mostly devoid of rocks and trees, allow most planting, maintenance, and harvest operations to be done mechanically, a significant advantage over hand-maintenance, especially with the limited manpower resources found in the region. Although the AVA typically receives less than 20 inches of precipitation per year and the Texas summer heat can be a challenge, viticulture seems to thrive in the Texas High Plains AVA.

The climate, soils, and overall characteristics for the Texas High Plains AVA tend to favor grape varieties that prefer warm, arid continental climate conditions such as those found in the Mediterranean regions of France, Spain, and Italy. The THP AVA with its high elevation, prolific sun exposure during the growing season, and relatively large diurnal temperature variations probably offers the best area in Texas to grow Bordeaux varieties like Cabernet Sauvignon, Merlot, Petit Verdot, and Sauvignon Blanc. Varieties common to the Loire Valley in France, like Cabernet Franc and Chenin Blanc, also grow well on the THP. Most of the Mediterranean grape varieties, like Grenache, Carignan, Syrah, Italian Sangiovese and Montepulciano, and Spanish Tempranillo, are good performers. With the slightly cooler climate and significant diurnal temperature variations, white varieties that come from cooler European regions, like Albarino (northwestern Spain), Viognier (northern Rhône Valley), Pinot Gris (northern Italy), some Muscat varieties, and even Riesling and Gewurztraminer (common in Germany and eastern France), are growing well in certain parts of the Texas High Plains.

References:

Alcohol and Tobacco, Tax and Trade Bureau (TTB), Code of Federal Regulations –

27 CFR part 9. https://www.ttb.gov/wine/ava-map-explorer is loaded with fun info, including the boundary descriptions of all approved 261 U.S. AVAs (as of 09-Mar-2022)

The Wine Searcher website has info on most U.S. wine regions, including the Texas AVAs

www.austineater.com/22671850/texas-wine-regions -grapes-guide

https://VintageTexas.com/blog/archives/3100 Vintage Texas Sunday ‘Cyclopedia of Wine: Appellation of Origin/American Viticultural Area, 23-Jan-2011

Appellation America - An Introduction to the Texas AVAs, by Eleanor & Ray Heald, December 1, 2009

Other useful sources that contributed to this post include: Go Texan website, Texas Fine Wine, Texas Hill Country Wineries, and the Texas Wine and Grape Growers Association.

Previous Carl’s Corner Posts in this “Texas AVAs – What and Why?” Series include the following: all posted on www.texaswinecollective.com website

#1 What’s An AVA, Mama? 05-Jan-2022

#2 What Does an AVA on a Wine Label Mean? 22-Jan-2022

#3 How is an AVA Established? 28-Feb-2022

#4 What is the Value of an AVA? 14-Mar-2022

#5 Texas Hill Country AVA 25-Apr-2022

Just FYI - The largest AVA in the U.S. is the Upper Mississippi River Valley which encompasses portions of several states mostly north of where the Ohio River meets the Mississippi River, spreading over 29 million acres, over three times larger than either the Texas Hill Country or the Texas High Plains AVAs.

June Wine Club Release Update!

Wed, 25 May 2022 00:00:00 GMT

Springtime in the Hill Country has been different this year. Very little rain, few bluebonnets, and widespread grass fire danger. Damaging hailstorms even hit some of the Hill Country vineyards. Let’s hope that is all behind us now so we can celebrate summer with the June Texas Wine Collective Wine Club Release and Pick-up Events, scheduled for Sundays, 5-June and 12-June, with 11:00-1:30 or 2:30-5:00 sessions. The format will remain consistent with the opportunity to taste all 6 dry wines, 3 red and 3 white, along with 3 small-bite food pairings. Or, club members and their guests may choose a complimentary single glass of wine from the release list in the Wine Club Lounge. There is also the option to taste the 3 sweet wines if that is your club selection.

Two guest attendees are allowed for a total of 4 adult attendees per wine club membership – with advance reservations. A new twist for June is that 12-bottle, or Case Club Members may choose to either stay or arrive early for the 1-hour period between sessions (1:30-2:30) – again with advance reservations. Look for Wine Club emails and announcements, make your reservations, and join us at Texas Wine Collective for the June-2022 Wine Club release. More information is available on the website – www.texaswinecollective.com.

The TWC winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars, are pleased to offer the following wines for the June-2022, TWC Wine Club Release.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

The Reds in this allocation are produced in a richer, bolder style, perfect for summertime grilling sessions, outdoor parties, and evenings served with rich cheeses on the patio or by the pool.

Brennan Vineyards Reserve Buffalo Roam 2018 Texas R

Grape(s): Montepulciano 60%, Diamante Doble Vyds, Tokio, TX, Terry Cty, Cabernet Franc 20%, Blackwater Draw Vyd, Brownfield, TX, Terry Cty, and Syrah, 20%, Comanche Vyd, Comanche Cty, TX
Mechanically harvested; cuvées fermented separately in SS tanks with daily delestage (7 days); aged 18 months in mostly used American & French oak barrels; blended & bottled at 14.5% ABV, 0% RS (DRY)
Purple-black in color; sour cherries and black plum fruit aromas with hints of woodsmoke and earth; flavors of black plums, currants, blueberries, pipe tobacco, and saddle leather with smoky, vanilla, caramel notes; robust mouth-feel with rich, silky tannins leading to a well-structured finish. Pair with buffalo roast, beef steaks, game birds, pork tenderloins, and smoky Texas BBQ!

Lost Oak Winery Rox-E 2019 Texas (High Plains) R/M

Grape(s): 2019 Cabernet Sauvignon 69%, TX High Plains; 2019 Zinfandel 21% TX High Plains; combo of 2020 Cabernet Franc, Shiraz, Cabernet Sauvignon, and Petite Sirah, Texas; and 2019 Rubired, California.
Various cuvées fermented in SS tank; aged average 18 mo in mix of French and American oak barrels; blended and bottled @ 14.5% ABV, 0.0% RS (dry)
This is a “winemakers gone wild” blend designed for just plain fun. Aromas of ripe cherries, raspberries, and black currants with subtle notes of spice and vanilla. Cherry and raspberry flavors carry over to the palate along with pomegranate and currant notes. The finish is bright and balanced with lingering tannins. Pair with spinach and artichoke dip, stuffed mushrooms, Margherita pizza, cedar plank roasted salmon with cilantro, beef tips and noodles, green beans almondine, and cherry/chocolate ricotta tart.

McPherson Cellars Sangiovese 2020 TX High Plains R/M

Grape(s): Sangiovese 100%, sourced from Lahey and Sagmor Vyds, TX High Plains
Fermented 10 days in SS tank with overall 25-day skin contact; aged 14 months in French oak barrels (20% new); bottled @ 13.7% ABV, 0.2% RS (DRY)
Sangiovese, famous for making Chianti wines from Tuscany, Italy, grows well in warm, arid climates, like central and west Texas. Clinton “Doc” McPherson pioneered the Texas Wine Industry and made early plantings of Sangiovese in his Sagmor Vineyard near Lubbock. Aging in French oak added a smoky vanilla nuance to this lovely red with appealing aromas and flavors of red liquorice, black cherry cola, white pepper, and baking spices. The wine is medium-bodied, dry, rich, with soft mouthfeel and gentle tannins. Pair with porcini mushrooms, spaghetti Bolognese, and grilled favorites.

The Whites in this allocation tend to be on the crisp and citrusy side of things, good choices for lighter picnic fare and summer pool/patio parties.

McPherson Cellars Chenin Blanc 2021 TX High Plains W/M

Grape(s): Chenin Blanc 100%, Lepard Vyd, Brownfield, TX, Terry Cty

Fermented 28 days at 58oF in SS tank; aged only in SS tank, bottled @ 12.9% ABV <0.1% RS (dry)
Chenin Blanc is famous for making a wide range of delicious wines in the Loire Valley of France – dry, semi-sweet, dessert sweet, and sparkling. The variety has been well established on the Texas High Plains for over 40 years. McPherson Cellars cold ferments and SS ages in order to bring out both the tart and sweet apple and pear aromas and flavors so characteristic in dry, crisp Chenin Blanc. This offers a wonderful splash of “Texas Sunshine” and pairs with grilled seafood, avocado stuffed with chicken salad, goat cheese on toast, and grilled seafood and pork.

Lost Oak Winery Sauvignon Blanc 2021 Texas W

Grape(s): Sauvignon Blanc 100%, Burning Daylight Vineyards, Rendon, TX, Tarrant County
Fermented cold and aged in SS tank; bottled @ 14% ABV, <0.1% RS (DRY)
Burning Daylight Vineyards was established in 2012 by Dave and Missy Gudal. Mostly Bordeaux varieties, Cabernet Franc, Merlot, and Sauvignon Blanc, are planted on their 3 acres. Most of the fruit goes to Lost Oak Winery in Burleson, and Jim Evans, head winemaker, a veteran and legend in Texas wine, does a masterful job of highlighting the best from these grapes. Aroma of bosc pear and citrus are followed by flavors of white grapefruit, lime, and kumquat plus a bright crisp finish. Pair with baked figs stuffed with goat cheese, grilled mahi mahi, shrimp salad, and lemon or key lime pie.

Lost Oak Winery Trebbiano 2021 Texas High Plains W

Grape(s): Trebbiano 100%, Paka Family Vineyard, Brownfield, TX, Terry County
Mechanically harvested, pressed, fermented cold at 52oF; aged SS tank with no malolactic transformation; bottled @ 12.3% ABV, <0.1% RS (dry)
Trebbiano produces light, crisp white wines in Italy that are refreshing for summer picnics, patio dinners, and outdoor parties. It is often used in blends, but can make fun single varietal wines. It is gaining in popularity in Texas because of these properties and its drought and freeze tolerance. Aromas of pineapple and soft white grapefruit; flavors of ripe lemon, sweet lime, and yuzu (?); soft and easy finish that begs for another sip. Pair with parmesan crisps, basil crab cakes, mushroom ravioli in white wine sauce, citrus glazed carrots, lemon-sage shortbread cookies. The grape is also widely grown in other parts of Europe where it is known as Ugni Blanc, the primary source for distilled grape spirits in brandy production. I

The Sweets in this allocation will be recognized as favorites by those who like a bit of sugar in their wines. Drink these alone or with simple salads and desserts.

Vintage Lane CranCouture N.V. Texas High Plains (by Lost Oak Winery) S

Grape(s): Riesling 100% from Diamante Doble Vyd, Tokio, Terry County, TX, plus natural cranberry flavoring
Fruit was mechanically harvested, fermented cold in SS tanks; flavored, sweetened, stabilized, and bottled @ 12.3% ABV, 3.0% RS (semi-sweet)
Reddish pink color; moderately sweet wine with cranberry aromas and flavors; lovely balanced acidity from the Riesling fruit; should pair well with summer fruit salads, softer, mild cheeses, and patio/pool parties.

Lost Oak Winery Orange Muscat 2021 TX High Plains S

Grape(s): Orange Muscat 100%, sourced 73% from Diamante Doble Vyd, Tokio, TX, Terry County and 27% from Crooked Post Vineyard, TX High Plains
Fermented cold and aged in SS tank; stabilized and bottled @ 11.3% ABV, 3% RS (semi-sweet)
A “stop ferment” process was used in making this wine to preserve natural grape sugar and acid freshness; aromas of candied orange slices, ripe peaches, tangerine, almonds; smooth and refreshing with a lively finish. Pair with spicy crab cakes, Korean BBQ, pulled pork sliders, sausage stuffed bell peppers, grilled fruit.

McPherson Cellars Shy Blush 2021 TX High Plains S

Grape(s): A blend of Texas High Plains fruit
Fermented cold in SS tanks for 30 days; sweetened, and stabilized before bottling @ 11.5% ABV, 4% RS (sweet)
This easy drinking blend that offers fruity, sweet, and refreshing aromas and flavors of cherry, strawberry, and pomegranate, with hints of tropical fruit; very smooth finish. Chill for fun, easy sipping. Don’t you just love the neat artistic label?

HOT TIME Summer in the City…or Spring in the Hill Country!

Wed, 18 May 2022 00:00:00 GMT

It’s hot. And it’s only May. It feels like we skipped over spring completely and landed in July. But we Texans know how to handle the heat. We close our blinds to keep the sunlight at bay, we feel the asphalt before taking our dogs for walks (or we should!), we move slowly from AC source to AC sourc…

Carl's Corner - Texas Hill Country AVA

Sun, 08 May 2022 00:00:00 GMT

The Texas Hill Country is the central Texas region containing the largest concentration of wineries in the Lone Star State and where most of the wine tourist trade happens. This huge AVA was approved by TTB in 1991 as U.S. AVA number 136 of the current 261 (as of 09-Mar-2022). The records exist in the Code of Federal Regulations - CFR 27 9.136.

There are eight U.S. American Viticultural Areas (AVAs) in the state of Texas as shown in Figure 1: Texas Hill Country AVA #136; Bell Mountain AVA #55; Fredericksburg in the THC AVA #125; Texas High Plains AVA #144; Texoma AVA #185; Mesilla Vly AVA #100; Davis Mountains AVA #155; and Escondido Vly AVA #141.

The Texas Hill Country AVA is the 2nd largest and southernmost AVA in the U.S. stretching about 150 miles west of the IH-35 corridor (see map in Figure 2.) including northern portions of San Antonio up to San Saba and west of Austin (IH-35) to Rocksprings. The AVA contains near 200 wineries and approximately 1,200 planted acres of vineyards. The AVA was established under the leadership of Ed and Susan Auler, founders of Fall Creek Vineyards located north of Fredericksburg along the banks of the Colorado River.

There are many types of soils and mini-climates in the Texas Hill Country AVA, including almost desert-like flatlands, steep rocky hillsides, gently rolling plains, and twisting valleys, especially along Pedernales River, San Saba River, and the Colorado River’s chain of Highland Lakes. The climate is primarily sub-tropical, hot and dry with lots of sun and moderate diurnal temperature variation of about 15-25oF. With the significant number of wineries and tasting rooms located within the AVA, this is the place most people think about when planning to visit Texas wine country. It is estimated that over 5 million visitors taste wine in the THC each year.

The 30+ mile stretch of U.S. Hwy 290, along the Pedernales River between Johnson City and Fredericksburg, has been called “The Texas Wine Route” (Wine Road 290) and is traveled by about 1.5 million vehicles every year. There are currently about 80 wineries or tasting rooms (of some type) located on or near this major road. With the popular tourist destination of Fredericksburg anchoring the western end of Wine Road 290, this area has become the second most visited wine destination in America, second only to Napa Valley in California. Texans love the Hill Country, and apparently, they love Texas wine, too.

Two sub-AVAs are located within the Texas Hill Country area, tiny Bell Mountain, northeast of Fredericksburg, and Fredericksburg in the THC, both fully contained within the boundaries of the Texas Hill Country AVA and Gillespie County. It is interesting to note both of them were established before the THC AVA, but were included in that larger region.

Elevation ranges from about 1,400 to nearly 2,000 feet. A wide range of soil types includes limestone, granite, clay, and sandstone. Typical rainfall of only about 30 inches per year forces most vineyards to be irrigated. Key features include the Edwards Plateau, Enchanted Rock, the Pedernales River basin, and the Colorado River and its chain of Highland Lakes.

The boundary of THC AVA was established using seven U.S.G.S. topographical maps and includes all or portions of 23 counties. The following is a summary of the boundary description provided in the AVA petition to the TTB. Starting at the intersection of IH-35 and TX-29, near Georgetown north of Austin, follow TX-29 to intersect US-183 and continue northwesterly on US-183 through Lampasas to intersect TX-190 near Lometa. Follow US-190 westerly through San Saba and Brady to intersect US-83 in Menard. Follow US-83 southward to intersect US-377 near Junction and continue on US-377 to intersect TX-55 in Rocksprings. Follow TX-55 southeasterly to intersect US-83 near Uvalde. From the US-83 and US-90 intersection south of Uvalde, follow US-90 to intersect Loop 410 in San Antonio. Follow Loop 410 eastward across the city to intersect IH-35, then northeasterly on IH-35 through New Braunfels, San Marcos, and Austin to the starting point intersection of IH-35 and TX-29 near Georgetown.

Fredericksburg in the Texas Hill Country is a mid-sized AVA covering 70,400 acres (110 sq miles) centered around the historic town of Fredericksburg in Gillespie County. Both Fredericksburg (located 80 miles west of the Texas capital, Austin) and the wider Hill Country lie on the eastern third of the Edwards Plateau – a limestone-rich savanna which covers a significant portion of western-central Texas. Although Fredericksburg has its own AVA, most wineries use Texas Hill Country on their wine labels since producers maintain the THC appellation is more recognizable and appreciated by consumers.

Fredericksburg's soils are mostly clay-based loams, with limestone and granite dotted here and there where the undulating hills visibly expose the rock. The free-draining qualities of the better soils are most beneficial during the late summer months when the region's highest rainfall is recorded. Given the low latitude (30°N) and the subtropical climate here, grapevines are surprisingly exposed to pronounced frost problems in the spring. It becomes an even greater risk in higher elevation areas, particularly when Easter-time freezes expose early budding varieties to significant frost damage.

Bell Mountain AVA was established in 1986, largely due to the efforts of Bob Oberhelman, then president and winemaker at Bell Mountain Vineyards, the sole winery in the AVA. The area covers 3,200 acres and was established as the 55th AVA in the U.S. well before the surrounding Texas Hill Country AVA was designated as the 136th in 1991. It was the first designated wine area entirely within the state of Texas and is located about 15 miles north of Fredericksburg near Enchanted Rock and the scenic Willow City Loop within the boundaries of both the Texas Hill Country AVA and Gillespie Country. The key feature is the peak of Bell Mountain at 1,956 ft.

The climate, soils, and overall characteristics for the Texas Hill Country AVA tend to favor grape varieties that prefer hot, arid growing conditions such as those found in the Mediterranean regions of Spain, France, and Italy. Even though valiant efforts are made to produce Bordeaux varieties, like Cabernet Sauvignon and Merlot, most growers and vintners have found that hardy red varieties like Grenache, Carignan, Syrah, and Mourvèdre, widely grown in southern France, tend to thrive in the region. Other reds like Italian Sangiovese and Montepulciano and Spanish Tempranillo, along with white grapes like Viognier, Vermentino (or Rolle in Southern France), some Muscat varieties, and the muscat hybrid Blanc du Bois also grow well in Central Texas.

References:

Alcohol and Tobacco, Tax and Trade Bureau (TTB), Code of Federal Regulations –

27 CFR part 9. https://www.ttb.gov/wine/ava-map-explorer is loaded with fun info, including the boundary descriptions of all 261 approved U.S. AVAs (as of 09-Mar-2022)

The Wine Searcher website has info on most U.S. wine regions, including the Texas AVAs

www.austineater.com/22671850/texas-wine-regions -grapes-guide

https://VintageTexas.com/blog/archives/3100 Vintage Texas Sunday ‘Cyclopedia of Wine: Appellation of Origin/American Viticultural Area, 23-Jan-2011

Appellation America - An Introduction to the Texas AVAs, by Eleanor & Ray Heald, December 1, 2009

Other useful sources that contributed to this post include: Go Texan website, Texas Fine Wine, Texas Hill Country Wineries, and the Texas Wine and Grape Growers Association.

Previous Carl’s Corner Posts in this “Texas AVAs – What and Why?” Series include the following: all posted on www.texaswinecollective.com website

#1 What’s An AVA, Mama? 05-Jan-2022

#2 What Does an AVA on a Wine Label Mean? 22-Jan-2022

#3 How is an AVA Established? 28-Feb-2022

#4 What is the Value of an AVA? 14-Mar-2022

Just FYI - The largest AVA in the U.S. is the Upper Mississippi River Valley which encompasses portions of several states north of where the Ohio River meets the Mississippi River, spreading over 29 million acres, over three times larger than either the Texas Hill Country or the Texas High Plains AVAs.

We’re Paying It Forward Again: The Grace Center

Wed, 04 May 2022 00:00:00 GMT

These are scary facts. But there they are. Living here in our charming, little “Burg,” it’s easy to
believe that we’re somehow immune to the problem of domestic violence. After all, we’re still a
relatively small town, and people look out for one another here. But check out another scary fact:
In 2021, police made 71 arrests on domestic violence charges here in Gillespie County. So, we
do have a problem.
To respond to this problem, in 2017, the Gillespie County Ministerial Association (GCMA)
began to explore the need for a domestic violence shelter in our community. At that time, people
impacted by domestic violence here in Fredericksburg and the surrounding county had to seek
shelter in Boerne or Kerrville, removing them from their homes and their support systems.
Due to the generosity of many individuals and businesses in our community, the GCMA’s vision
for a local shelter is now a reality. Once finished (it’s currently under construction), The Grace
Center will sit on 2.25 acres of land at an undisclosed location. It will house 36 victims of
domestic violence, along with their children and their pets and will feature a large-capacity
kitchen, living spaces, a counseling center, a garden, play areas for teens and children, an
outdoor playground, and kennels. Sadly, space for more victims will be needed, so the
construction allows for an expansion to serve 30 more victims in the future.
Of course, a project like The Grace Center isn’t possible without support from a variety of
sources. The Schatze Haus Resale Boutique at 712 W Main (Suite B) is a fabulous (and very well
organized) thrift store featuring clothing, art, books, furniture, and more, and it’s staffed by many
amazing volunteers. All proceeds from sales at the boutique benefit The Grace Center. This June,
part of the funds raised at the first-ever Fredericksburg Craft Beer Festival will go to The Grace
Center.
This shelter is definitely a community effort, and here at TWC, we’re all about jumping in and
helping where we can. SO…for the month of May, we’ll be collecting the following donations
for the shelter so that once it’s built it can open fully stocked and ready to serve victims (this is
just a partial list of what the shelter will actually need to open…just what we’re collecting at
TWC):

• Large shampoo (not travel size)
• Bath soap (not travel size)
• Dish towels
• Laundry pods
• White washcloths

In exchange for your donation of any or all of these items, you’ll be entered into a drawing for a
fabulous TWC prize. This donation drive will end on Sunday, May 22. On that day, 15% of our
wine sales will go to The Grace Center. So please come on out, sip some wine, enjoy the TWC
grounds, and support a much-needed addition to our community!

Texas vs. California, Rhône-style Grape Varieties

Wed, 13 Apr 2022 00:00:00 GMT

Texas Wine Collective – Carl’s Corner

Texas Tasting Series

Texas vs. California, Rhône-style Grape Varieties

Sunday, 24-April-2022 12:30 pm and 2:30 pm

This special wine pairing event provides a fun opportunity to appreciate similarities and differences between wines produced in Texas and California from grapes that thrive in the hot, arid climate of southern France. Six wines served at each session - a white, a red blend, and a second red based on Syrah - grown and produced in Texas will be paired versus similar wines from California. To make this event even more special, Chef Amber, TWC tasting room/events manager, will prepare several delicious food bites to accompany the wines. We hope you will join us for this event to enjoy tasting these delicious wines and share in the fun discussions.

To register, please see the website – www.texaswinecollective.com.

Grapes that thrive in the arid, hot Mediterranean climate of southern France have become key varieties for Texas grape growers in many parts of the Lone Star State. Viognier is the grape variety chosen for this TX vs CA pairing.

Lost Oak Winery Viognier 2019 TX High Plains is a 100% Viognier varietal bottling sourced from Bingham Family Vineyards near Meadow, TX, in the Texas High Plains AVA. Winemaker Jim Evans and his assistant, Angela Chapman, fermented these grapes cool in SS tank and then aged the wine for 12 months in SS tank, capturing bright fruit and honeysuckle characteristics. The wine has aromas of white flower blossoms, golden apples, and ripe citrus. As is typical of Viognier in hot weather Texas, sugar levels can rise quite high by the time the grapes fully ripen, leading in this case to 15.0% ABV at bottling. The wine has a lively mouthfeel with tropical fruit and clover notes. The finish is tingly on the palate with repeating hints of tropical fruit, citrus, honeysuckle, and honey. Enjoy with seared scallops in lemon butter sauce, grilled prosciutto wrapped asparagus, cheesy artichoke dip, shrimp scampi, grilled chicken with basil cream sauce, or lemon custard pie.

Sobon Estate Viognier 2020 Amador County CA is also a 100% Viognier varietal bottling sourced from well-drained vineyards planted at higher elevations of the Sierra Foothills in Amador County, CA. Shenandoah Vineyards in Plymouth, CA, was founded in 1977 by Shirley and Leon Sobon, a former scientist with Lockheed Research Lab. Sobon Estate began in 1989 when a second winery, the historic D’Agostini Winery, was acquired for their 30th wedding anniversary present. The vines are not irrigated, resulting in lower yields but better grapes. Paul Sobon is the second generation to lead the winemaking team, bringing experience from time spent in Australia and Bordeaux, France. Low intervention winemaking is practiced and the goal is to create wines that express flavors and aromas of each grape variety and characteristics of place in which they are grown. The wine was aged in French oak barrels and offers many of the same aromas and flavors as the Lost Oak Viognier, but at a milder 13.8% ABV.

Almost all wines produced in the Rhône Valley region of southern France are blends, especially red blends of two or more grape varieties. That tradition is carried on in both Texas and California with many red blends using grapes like Grenache, Syrah, Mourvedre, Carignan, Cinsault – all of which produce quality fruit in hot, arid climates like much of Texas and parts of California.

McPherson Cellars EVS Windblown 2019 TX High Plains is a classic Rhone-styled blend of Syrah 24%, Grenache 22%, Carignan 20%, Petite Sirah 20% (Durif in France), and Mourvèdre 12%, all sourced from Texas High Plains vineyards. Following harvest, the grapes were given a three-day cold soak and seven-day fermentation in SS tanks at 78oF with 24-day total skin contact. The various cuvees were blended and aged 10 months in French oak barrels (15% new). The wine was bottled @ 13.8% ABV, 0.4% RS (essentially DRY). These varieties all grow well in Texas climates similar to the hot, dry, rocky-sandy soil, low rainfall, and windy conditions of the Rhône Valley. This wine offers an enticing aroma of cherry, vanilla bean, and woodsmoke; flavors of dark berry fruit with peppery notes, hints of fresh porcini mushrooms, and delicate oak nuances all leading to a rich, long finish with silky tannins. Pair with summer grilled favorites and richly flavored casseroles (bacon or brisket mac and cheese!). Kim McPherson and his talented assistant, Spenser Igo, are well-known for producing blends, both red and white, from many of these grape varieties that are widely grown in the sun-drenched vineyards of the Texas High Plains AVA.

Tablas Creek Vineyard Patelin de Tablas 2017 Paso Robles CA is patterned on a classic village (patelin) style Rhône blend: 47% Syrah, 31% Grenache, 16% Mourvedre, 4% Counoise, and 2% Tannat. Syrah brings dark fruit, mineral notes, and spice; Grenache offers bright red fruit aromas and flavors along with fresh acidity; Mourvèdre contributes structure and meatiness; Tannat delivers depth of color and body with smoky notes; and Counoise adds bright red fruit character for greater complexity. The grapes were fermented separately in upright oak fermenters and SS tanks, aged 8-10 months in wooden oak uprights, and blended for bottling at 13.0% ABV. The wine offers aromas of blackberry, baking spices, and peppery notes. Flavors are rich with elderberry and black cherry fruit plus hints of teriyaki and dark chocolate, The long, firmly tannic finish lingers with crunchy black fruit and evergreen spice. Delicious now, but with the substance and balance to age for up to a decade.

Syrah is the key grape grown in the northern Rhône Valley of France and produces some amazing wines. Growers and winemakers around the world have adapted Syrah to their climates, soils, and styles. Australia is well-known for Shiraz wines, just a different name for Syrah, and delicious Syrahs are now produced in South Africa, South America, and many parts of the U.S., including Texas, California, and Washington.

Brennan Vineyards Buffalo Roam 2018 Texas – This wine by Todd Webster is a smooth and delicious blend based on Syrah 79% blended with Cabernet Sauvignon 7%, Montepulciano 7%, and Ruby Cabernet 7%. The grapes were machine harvested, fermented in SS tanks (3-4 weeks), aged 18 months in American and French oak barrels, blended and bottled @ 14.4% ABV, 0.0% RS (dry). Characteristics include deep ruby color; aromas of cherries and black plums, rhubarb, pipe tobacco, and smoke with delicate floral notes of violets; flavors of sour cherries, blackberries, and currants with notes of caramel, brioche and baking spices; and a fine balance between fruit and acidity with sturdy tannins on a long savory finish. This pairs perfectly with grilled and smoked meats.

Line Shack Winery Syrah 2018 San Antonio Valley Monterey CA is a blend of Syrah 90%, Petite Sirah 7%, Viognier 3%. Line Shack Winery was founded in 2003 by Daphne and Bob Balentine with the goal to produce affordable, world-class wines from California’s Central Coast with fruit sourced from premier vineyards in the Monterey AVA.

In the Old West, before the days of ATVs and helicopters, when Cowboys still worked cattle on horseback, the term “Line Shack” referred to a small cabin built on the open range where cowboys could rest themselves and their horse when needed and take shelter from storms while working away from their home ranch. The winery name refers to a rundown cabin discovered in 1989 when the Balentine family acquired a small ranch in Monterey County, CA. After remodel, the Line Shack became the family hangout, winery, tasting room, part-time barrel storage room, and provided a name for the new winery.

Syrah was co-fermented with Viognier, in the tradition of Côte-Rôtie in the northern Rhône Valley of France. This was barrel aged for 9 months in French oak (20% new) and blended with Petite Sirah to give a rich, dark wine with aromas of violets, spice, tobacco and leather, flavors of blueberry, plum, and black cherry, and notes of toasty oak on a lingering, medium tannin finish.

Carl's Corner - Wine Club releases for April 2022

Mon, 28 Mar 2022 00:00:00 GMT

Even though cold weather seemed to hang on longer than normal, spring may have finally arrived. It’s now time to celebrate spring with the April Texas Wine Collective Wine Club Release and Pick-up Events, scheduled for Sundays, 3-Apr and 10-Apr, with 11:00-1:30 or 2:30-5:00 sessions. The format will remain consistent with the opportunity to taste all 6 dry wines, red and white, along with 3 small-bite food pairings. Or, club members and their guests may choose a complimentary single glass of wine from the release list. There is also the option to taste the sweet wines if that is your club selection.

Two guest attendees are allowed (total of 4 adult attendees per wine club membership) – with advance reservations. Look for Wine Club emails and announcements, make your reservations, and join us at Texas Wine Collective for the April-2022 Wine Club release. More information is available on the website – www.texaswinecollective.com.

The TWC winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars, are pleased to offer the following wines for the April, 2022, TWC Wine Club Release.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

The Reds in this allocation are all produced in an easy-drinking style, perfect for springtime grilling sessions, outdoor parties, and picnics.

Brennan Vineyards Austin Street Red 2017 TX High Plains R

Grape(s): Blend of Cinsault, Reddy Vyds, Brownfield, TX, and Alicante Bouschet, Diamante Doble Vyd, Tokio, TX, all in Terry Cty
From a challenging, rain-filled growing season this fruit was machine harvested in good condition; fermented in SS tanks at 52oF over 3-5 weeks; aged in older oak barrels; blended and bottled @ 12.9% ABV with a subtle 0.55% RS (edge of off-dry)
Vibrant ruby color; forward aromas of cherries, strawberries, vanilla bean, and toasty oak; off-dry, full-bodied red with flavors of currants, raspberries, and black cherries; lush mouth-feel with well-balanced acidity and moderate tannins on rounded finish; pair with mild cheeses, stews, braised meats, roasted game or beef, and Texas BBQ

Lost Oak Winery Crimson Oak 2019 TX High Plains R/M

Grape(s): Ruby Cabernet 44%, Krick Hill Vyds, Levelland, TX, Hockley Cty; Tempranillo 34%, Bingham Family Vyds, Meadow, TX, Terry County; and Cabernet Sauvignon, Diamante Doble Vyds, Tokio, TX, Terry Cty
Fermented separately in SS tanks; average 13 mo aging in oak barrels (mix of American and French) for Tempranillo and Cabernet Sauvignon; Ruby Cabernet aged in SS tank; blended and bottled @ 13.8% ABV, 0% RS (DRY)
A delightful, easy-drinking red blend offering aromas of mulberry and rhubarb; flavors of soft cherry and pomegranate with delicate notes of sweet spices on a bright, well-balanced finish; pair with most cheeses and deli meats, dried fruits, nuts, and olives, or with heavier fare like creamy pink-sauced pasta, Croque Madame sandwiches, or raspberry cheesecake

McPherson Cellars Tempranillo 2020 TX High Plains R/M

Grape(s): Tempranillo 100%, Lahey Vineyards, Brownfield, Terry Cty, TX
Fermented 11 days in SS tank (3-day cold soak) with overall 40-day skin contact; aged 14 months in French oak barrels (23% new); bottled @ 13.9% ABV, 0.1% RS (DRY)
Tempranillo grows well in warm, arid climates, and is a key grape both in its native Spain and in Texas. Clinton “Doc” McPherson, Kim McPherson’s father, pioneered the Texas Wine Industry and made early plantings of Tempranillo on the Texas High Plains. This is a smooth, easy-drinking, well-balanced red wine with bright cherry fruit aromas and flavors plus lovely notes of buttercream and vanilla from oak aging; pleasant, dusty tannins on the finish. Enjoy with grilled favorites or picnic fare with friends on warm spring days

The Whites in this allocation are flavorful and refreshing, again good choices for springtime activities.

McPherson Cellars Picpoul Blanc 2021 TX High Plains W/M

Grape(s): Picpoul Blanc, 100%, from Texas High Plains vineyards
Fermented 27 days at 57oF with no skin contact; aged in SS tank (no oak); bottled @ 12.5% ABV, 0.4% RS (essentially DRY)
This variety hails from southern France and is making quite a splash on the Texas High Plains; its nickname from the French is “lip stinger” indicating its vibrant acidity; aromas and flavors of apple, lemon, and lime; vibrant, spicy finish; pair with oysters, mussels, swordfish, clams, salmon, shrimp scampi, and herbed goat cheese

Lost Oak Winery Mourvèdre Rosé 2019 TX High Plains W

Grape(s): Mourvèdre 100%, Diamante Doble Vyds near Tokio, TX, Terry Cty
Mechanically harvested; grapes lightly crushed and fermentation started on the skins to develop the pinkish color; juice pressed away from the skins after several hours and fermentation continued to completion at 52oF in SS tank; aged in SS tank; bottled @ 12.2% ABV, 0% RS (DRY)
Made in the classic Texas Dry Rosé style; delicate pink tint; aromas of spring blossoms and honeydew melon; flavors of ripe melons, a hint of lime zest, and a note of minerality on a gently acidic finish; pair with baked feta, sun dried tomatoes, and olives, honey-glazed lamb or pork, lemon butter baked fish, or fresh melons with ricotta cheese

McPherson Cellars Albarino 2021 TX High Plains W

Grape(s): Albarino 100%, from Texas High Plains vineyards
Fermented 25 days at 56oF with no skin contact; aged in SS tank (no oak); bottled @ 12.4% ABV, 0.5% RS (just on the DRY-off DRY edge)
This variety hails from the northwestern Spanish region of Galicia and has adapted well to the Texas High Plains; aromas and flavors of peach, apple, melon, and citrus; good acidity as expected with Albarino with a pleasant mineral note on a spicy finish; pair with grilled seafood or chicken, spicy Thai or Asian dishes, Spanish paella, and young Manchego cheese

The Sweets in this allocation serve well for those that like a bit of sugar in their wines: a red, a white, and a sangria-style red.

Brennan Vineyards Sweet ArrowRed 2017 Texas S

Grape(s): Muscat of Alexandria 27%, Newburg Vyd, Comanche Cty, TX, and Montepulciano 73%, Diamante Doble Vyd, Tokio, TX, Terry County
Fermented cold and aged in SS tanks; blended, sweetened, and stabilized before bottling @ 12.6% ABV, 4% RS (sweet dessert wine)
Vibrant crimson in color; aromas and flavors of sweet cherries & raspberries; very fruit forward; great wine for making sangrias, or chill for fun, easy sipping; pairs well with spicy Mexican fare and Texas BBQ sauce, also with cherry pie, plum tart, and most chocolates

Lost Oak Winery Sweet Riesling 2019 TX High Plains S

Grape(s): Riesling 100%, sourced from Texas High Plains vineyards
Grapes pressed and the juice fermented cold; then aged in SS tanks; sweetened to 3.5% RS (moderately sweet); stabilized & bottled at 12.6% ABV
This classic variety that originated in the Rhine region of Germany is one of the world’s premier white grapes. It is widely planted in cooler climates and seems to do well high elevation on the Texas High Plains, producing a range of styles - sweet, off-dry, and bracingly dry wines. With bright, green-tinted straw yellow color, this wine offers aromas of granny smith apple, pear, and honey; flavors echo the aromas with notes of prickly pear, wildflower honey, and Honeycrisp apple; the finish is crisp and joyfully refreshing; pair with spanakopita with feta, pork chops with apple sauce and honey-glazed carrots, grilled peaches with vanilla ice cream and balsamic drizzle, and classic apple pie

McPherson Cellars La Diosa Sangria N.V. TX High Plains S

Grape(s): Produced from a vineyard mix of grapes from High Plains Vyds
Various cuvées fermented cold and aged in SS tanks; blended, sweetened to about 5% RS (sweet); stabilized & bottled at 13.0% ABV
Medium-bodied wine with aromas of tropical fruit; jammy dark fruit flavors and some zesty acidity; pairs so well with soft cheeses, fresh fruit, berries in yogurt, and shortbread cookies; a pleasure for those with a sweet tooth and so much easier than mixing up your own batch of Sangria; so throw some chunks of fruit into a glass of this La Diosa and enjoy

The Evolution of Pie

Wed, 23 Mar 2022 00:00:00 GMT

It all started with a dream. Gabe, our TWC Warehouse Expert/Logistics Coordinator, wanted to make pizza. GM (at the time) Dave’s dream was to sell some food and possibly make a little money. As it turns out, Italian pizza ovens are pretty expensive, but one was needed to make Gabe’s dream come true.

So, last summer, Gabe started raising his pizza oven money by making “Gabe’s Street Tacos.” Some of you may have tried his tacos, and if you did, well first, you’re lucky, and second, you can now say that you were part of Gabe achieving his dream. In November of 2021, Gabe made his first pizzas in the brand-new pizza oven at TWC.

But there were some bumps in the road. Some of his first pizzas were a little dry. Some were a little black. Some were a little sticky. But some were just right. And over time, Gabe got to know his pizza oven, and things started to click. He got to know the “heat zone” of the oven (goal: 580 to 620 degrees…HOT!), and he figured out that each dough is a little finicky. And since he bakes outside, weather conditions impact cooking temperatures and times. He got to know these things, too.

(Fun fact: Pizza dough is a little like wine. The liveliness of it changes. It can be bubbly and bright at the beginning of its life and then mellow over time.)

About the second week of Gabe’s pizzas, Mason joined in the efforts. At first, they focused on making pepperoni and margarita pizzas. But over time, they’ve played with their recipes and expanded their offerings.

Each 3rd Saturday of the month, the “Pizza Guys” fire up the oven (a brick-heating process that takes about 40 minutes for consistent heat) and prep the tomatoes and basil and fill up the cheese and sauce containers. And of course, Gabe has to prepare his proprietary spice blend (shhhh….secret ratio…he wouldn’t even tell me!). And there’s a surprising amount of pizza-box folding that has to happen.

Over time, Mason has developed his garlic-herb oil, and the pair use that to finish their crust. Together the two have developed several specialty pizzas: the “party combo” is a margarita pizza with pepperoni while the “heavy pep” has extra pepperoni that looks like shingles on a roof. Greasy but good.

Cheesy bread showed up on an Industry Night. It was a hit. For fellow TWC staff, they’ve done a pesto-prosciutto-arugula combo and an alfredo-prosciutto-arugula with a balsamic reduction drizzle on top. The latest: cheesy-filled crust. That's a staff fave.

Next up, the “Pizza Guys” are creating a supreme pizza. And Mason’s developing what they call a “tie-dye pie” that has an alfredo-pesto swirl. Sign me up.

So why write about this now? After all, we’ve been peddling pizzas for many months at this point. Well, Gabe’s dream is now turning a profit. As of last weekend, his pizza oven is paid off. So, what started as a dream is now a very yummy reality that, with around 60 pizzas selling each Saturday, is a mainstay at TWC. So come on out and grab some great pie from TWC’s very own “Pizza Guys.” You will not be disappointed. As Gabe says, “The oven isn’t a Ferrari, but it’s darn close.”

Texas Wine Collective – Carl’s Corner Financial Value of an AVA Designation

Mon, 14 Mar 2022 00:00:00 GMT

One certainly may wonder about the value, financial and otherwise, to having an AVA designation and using such on a wine label. Many studies have been done to explore this issue, and some of the most informative ones are noted in the Journal of the American Association of Wine Economics edited by Karl Storchman, a long-time wine enthusiast and professor of Economics at New York University. He is extremely knowledgeable and a fun guy with whom to taste wine.

Studies to determine AVA value have been done in many wine regions world-wide. U.S. studies have mostly focused on the economic value of sub-AVAs within high-end appellations, such as Napa Valley (CA) or Willamette Valley (OR). Primary conclusions suggest that defining and designating sub-AVAs within a major region, like Napa Valley, can usually deliver a recognizable elevated price effect on grapes and wines.

It will probably then come as no surprise that in certain popular wine regions, well-established wineries and vineyards can decide to band together and define some measure of separation from those with lesser qualifications or reputations, or simply from those with different climate and growing characteristics. Once differentiated, the expectation is that these wineries and vineyards will be able to capitalize on their newly defined distinctiveness as a designated sub-AVA and enjoy a greater regional reputation that results in higher premiums for their grapes and wines. This is a very common practice in some of the major U.S. wine regions, like Napa Valley AVA, CA (now with 16 sub-AVAs) Willamette Valley AVA, OR (now with 9 sub-AVAs), and Columbia Valley AVA, WA (now with 13 sub-AVAs) This is certainly the trend we expect to see in Texas as these huge AVAs like the Texas Hill Country (9 million acres) and Texas High Plains (8 million acres) get further defined with sub-AVAs to group smaller, yet more similar growing areas.

These AVA and sub-AVA designations have a definite influence on wine consumers. In my case, I look particularly for Napa Valley wines with either a Stags Leap or Spring Mountain sub-AVA label designation since wines from these areas have been most notable in past experiences. From Oregon, pinot noir wines from Willamette Valley with sub-AVA designations Eola-Amity Hills and Yamhill-Carlton District have a special attraction. And from Washington, sub-AVAs of the extensive Columbia River Valley AVA, like Walla Walla and Red Hills, designate areas from which favorite wines are sourced. This is the goal for Texas – to find ways to designate specific growing areas which produce grapes and wines that consumers can recognize and support through further purchases.

Estimates of the average prices and value of wine grapes crushed in California, for example, have clearly shown that AVA and sub-AVA designations have a positive impact. This is similar to what has been observed in other key wine states like Washington and Oregon. Differentiation of grape prices has begun to be significant in Texas, and the key factors, as expected, include AVA, vineyard location, and grower reputation. Many growers and winemakers believe that the creation of selected sub-AVAs in the two major regions of Texas High Plains and Texas Hill Country will continue to pay dividends. And, certain important grape growing regions of Texas not yet in a designated AVA will continue to push for TTB approval of their own AVA applications.

Because of the limited number of AVAs and sub-AVAs in Texas, one increasingly valuable method of differentiation is to use County names on labels to more specifically define the source origin of grapes used to make wines. The Texas High Plains AVA is so widespread that designations like Hockley County (Levelland, west of Lubbock), Terry and Yoakum Counties (Brownfield and Plains, west southwest of Lubbock), and Gaines County (Seagraves and Seminole south of Lubbock) have begun to take on enhanced meaning when noted on a wine label. An example of this would be a wine labeled Texas High Plains – Terry County, which should carry a similar impact as say Napa Valley – Spring Mountain.

Other examples exist in the Texas Hill Country, and even more so in areas of Texas not included in an AVA. Examples of this can be seen with our TWC partner Brennan Vineyards in Comanche County, our neighbors in Mason County, and our friends at Blue Ostrich Vineyards and Winery in Montague County (Red River Valley north of Ft. Worth). Remember, at least 75% of the grapes in the labeled wine must have been grown in that county. However, with recent legislation signed into law in summer 2021, the remainder of the grapes must also come from Texas vineyards. So, wines carrying a Texas County designation now tell the consumer that the wine comes from 100% Texas grown grapes.

AVA designations can also impact the value of terroir, which refers to the special characteristics of a place that imparts unique qualities to the wine produced. This can be translated not only to higher reputations and prices for grapes and wines from a specific area, but also to the actual value of the vineyard or land area in which the grapes are grown. Many growers see this as an advantage, especially when the time may come to sell their vineyard.

Another note on AVA value comes from a study by MossAdams, LLP, a financial and tax consulting company that does a lot of business with the wine industry. It turns out that AVA designations can translate into potential tax savings for wineries. An AVA may have an intangible value associated with the quality of the grapes produced within it. Unlike land, producers may be able to amortize the value of this asset for tax purposes. I do not understand this concept, and certainly cannot explain it to you, but there appears to be ways to translate an AVA status into financial savings when tax time comes.

A final point to make regarding value of an AVA relates to the TTB requirement that to label a wine as Estate Grown, the grape source and winery involved must be included in an AVA. This causes problems for many Texas wineries. A key example would be Brennan Vineyards in Comanche, a Texas Wine Collective partner, that is not in a Texas AVA. Thus, even though many Brennan wines contain only grapes sourced from the 30 acres of vines managed by the winery in Comanche County, the prestigious Estate designation cannot be used. In these cases, as noted above, Comanche County on the label becomes an important alternative means to designate grape source.

American Viticultural Area Valuations Offer Potential Tax Savings for Wineries, by Donovan Trone, Senior Manager, Valuation Services, MossAdams, LLP, 28-Jun-2019, updated 24-Aug-2020.

Spring Break Isn’t the Only Thing Happening Here in March!

Tue, 08 Mar 2022 00:00:00 GMT

As I sit here wearing multiple layers and cursing the chilly forecast for the next few days, I know warmer days are coming. Spring Break week looks to be particularly fabulous! Here at TWC, we’re staying open later than usual Saturday, March 12 through Saturday, March 19, and we’ll be serving bottles and glasses from 5:30 to 7:30 each of those days. So if you’re in the area, be sure to drop by!

But that’s not the only fun we’ve got going on this month. We’re kicking off the wine “March Madness” with our annual Girl Scout Cookie and Wine Pairing. Like our previous one, this pairing features five beloved Girl Scout cookies specifically paired with five of our newer wines. Unfortunately, this event is sold out, BUT you can have some fun with it through our online offer that features three of our wines paired with three Girl Scout cookies. You purchase the wines from our website and buy the cookies on your own. We provide tasting notes to go along with the pairing. For more information, visit here: / product/Girl-Scout-3-Pack .

Next up, for the foodies in our ranks, we’ve got our Annual Spring Wine and Dine Showcase on Sunday, March 13, 12:00-2:00, featuring TWC wines paired with tasty tidbits by Vivere Catering here in FBG. We’ve been hosting this event for years, and it’s one of my personal favorites. Tickets for this event are going fast, so be sure to get yours soon!

On Friday, March 25, it’s time to party like it’s 1999…literally! We’re excited to host ZooDust for a 90’s throwback concert. If you joined us for the Spazmatics back in November, you know TWC is the perfect place to listen to and dance to fun music. I don’t know 90’s music like I do 80’s music (I was in grad school for an entire decade starting in 1990, and it’s a blur), but my colleagues have been reminding me of all the great bands that emerged then. So get your denim and plaid out, and get ready for the show!

We end this month with a celebration of dogs at our Wags and Wine event on Sunday, March 27, 12:00-4:00. Bring your four-legged friends (and two-legged ones, too!), and enjoy an afternoon of wine, music, and fun.

Finally, whenever you come out to TWC this month, be sure to participate in our TWC Paying It Forward Month. This month we’re celebrating the work of the Golden Hub Community Center and Meals on Wheels here in FBG. We’re taking food donations to benefit the center and program. Bring in four (4) of the following items, and you’ll be entered into a drawing for a TWC gift basket:

Flour
White sugar
Cornmeal
Brown sugar
White rice
Pinto beans
Cake mixes
Jello (box)
Canned tomatoes
Tomato sauce

Sunday, March 20 is the last day of this food drive, and on that day, we’ll donate 15% of our wine sales to the Golden Hub and Meals on Wheels.

So, March at TWC has a little bit of everything: cookies, catered treats, live music, dogs, giving to others (arguably most important), and of course, wine. Please come on out to enjoy the change in weather and participate in everything you love paired with our fabulous wines!

Carl's Corner - How is an AVA Established?

Mon, 28 Feb 2022 00:00:00 GMT

To start the process of creating an AVA, in any state, a petition to the Alcohol and Tobacco, Tax and Trade Bureau (TTB) is required. This involves a relatively complicated set of guidelines specified under the Code of Federal Regulations 27 CFR 9.12. The petition must include all evidentiary materials and other information specified, and sufficient information, data, and evidence such that no independent verification or research is required by TTB. The burden of building an AVA petition is clearly on the submitter(s). A simplified summary of these guidelines and the overall process follows.

A key first step is establishing a NAME for the AVA. This is not nearly so simple as it might seem and has frustrated many attempts to establish AVAs. The name proposed must be currently and directly associated with an area in which viticulture exists. The entire area within the proposed AVA boundary must be nationally or locally known by the name specified in the petition. The petition must completely explain, in narrative form, the manner in which the name is used for the area covered by the proposed AVA. The name and the evidence in support of it must come from sources independent of the petitioner, such as historical and modern government or commercial maps, books, newspapers, magazines, tourist and other promotional materials, local business or school names, and road names. Anecdotal information by itself is not sufficient, but statements taken from local residents with knowledge of the name and its use may be included to support the AVA name. WOW!

Boundary evidence is the next hurdle. The petition must explain in detail the basis for defining the AVA boundary and include reference name evidence and other distinguishing features. In support of the proposed boundary, the petition must outline the commonalities or similarities within that boundary and explain with specificity how those elements are different from adjacent areas outside that boundary. WOW, again!

The petition must also provide a description of common or similar features of the proposed AVA that affect viticulture and make it distinctive. Again, there is the requirement to explain why these characteristics differ from adjacent areas outside the proposed boundaries. For purposes of this section, information relating to distinguishing features affecting viticulture should include the following:

+ Climate – temperature, precipitation, wind and fog patterns, solar orientation and radiation levels, degree growing days, and other climate-related information;

+ Geology - underlying formations, landforms, geophysical history such as earthquakes, eruptions, and major floods;

+ Soils – major and various other soil series or phases of a soil series, denoting parent material, texture, slope, permeability, drainage, and fertility;

+ Physical features – flat, rolling, hilly, or mountainous topography, geographical formations (like Enchanted Rock or Bell Mountain), bodies of water, watersheds (rivers and streams-like the Pedernales River, Barons Creek, and Colorado River), irrigation resources (aquifers), and other physical features; and

+ Elevation - minimum and maximum elevations, typical elevations for vineyards, impact of elevation on climate characteristics.

The next requirement, often arduous and detailed, is to provide a clear and understandable boundary description of the proposed AVA that can be drawn and shown in an appropriate scale on a U.S.G.S. map(s). The exact boundary of the AVA must be prominently and clearly drawn on the map(s) without obscuring the underlying features that define the boundary line.

Further, the petition must include a detailed narrative description of the proposed AVA boundary based on U.S.G.S. map markings. This description must have a specific beginning point, must proceed unbroken from that point in a clockwise direction, and must return to that beginning point to complete the boundary description. The boundary description must refer to easily discernable reference points on the U.S.G.S. map(s), including the following:

+ State, county, township, forest, and other political entity lines;

+ Highways, roads (including unimproved roads), and trails;

+ Contour or elevation lines;

+ Natural geographical features, including rivers, streams, creeks, ridges, and marked elevation points (such as summits or benchmarks);

+ Human-made features (such as bridges, buildings, windmills, or water tanks); and

+ Straight lines between marked intersections, human-made features, or other map points.

Similarly, petitions can be submitted to propose the establishment of a new sub-AVA entirely within, or overlapping, an existing AVA. Also, petitions can be submitted to TTB for modifications of an existing AVA, such as boundary, name, distinguishing features, or boundary evidence and description.

Obviously petitioning for a new AVA or sub-AVA is a time-consuming, detailed process that requires a lot of thought and input by those who submit the proposal to the TTB. More AVA petitions are expected in Texas over the next several decades, and we should all appreciate the efforts that will be made by our friends and associates in the Texas Wine Industry to better define key sources of our grapes. So, drink some Texas fine wine while you cheer the petitioners on!

TWC Is Smashing the Ceiling!

Wed, 23 Feb 2022 00:00:00 GMT

And now TWC has its own gang of women ready to make its mark. With the departure of Dave Bryant (don’t worry, he’s still very much involved with TWC as a consultant) and the promotion of Beth Bayliss to GM, we can now boast an all-female management team. And these women are ready to roar. Let's meet them.

Beth Bayliss, TWC General Manager, team member since Fall 2014. She’s our second female GM (the first one didn’t last long), and she’s held just about every management position available here. Though she jokes that her time in social work may have prepared her for working here, Beth values working with “the incredible team at TWC that brings so much passion and creativity to our industry and is helping to shape it.” She’s proud to be part of building an all-woman management team for one of the most successful wineries in the Texas Hill Country.

Cristol Corpus, TWC Director of Wine Clubs, team member since Spring 2015. Our TWC Wine Club is considered one of the best in the region, and Cristol (and Stacey, see below) can own that. Cristol has worked in the wine industry for 15 years and is proud to see Texas wines “earning the respect and popularity they deserve.” What keeps people coming back to TWC? “Our ambiance, friendly and knowledgable staff, and variety of great Texas wines. I’m excited to see where we’ll be in the next 15 years.”

Stacey Dudley, TWC Wine Club Assistant Manager, team member since Spring 2016. Stacey has been in the wine industry for 20 years and remains passionate about it. She says, “TWC has a limitless future and, like a fine wine, will just keep getting better with age.” Stacey is most excited about the new ideas and experiences we’re generating here: “If I live to be 100, there will still be something new to learn about wine each day, and I’m glad I get to be a part of sharing this with others.”

Amber Saidler, TWC Tasting Room and Events Manager, team member since Spring 2019. Amber has worked in the service industry for her entire adult life, and this gal knows how to throw a good party. She’s excited to be part of “an organization that is always evolving and coming up with exciting ways to step up our game.” For her, it’s all about “fresh faces and new energy” at TWC, and she’s thrilled to be working with this group of women.

Valerie Elkins, TWC Tasting Room Assistant Manager, team member since Winter 2020. Valerie hasn’t met a number she doesn’t like, and if you want to know data points, she's your gal. If anyone knows where we stand at the end of each day, it’s Valerie. For her, TWC’s future is “limitless,” and its staff is “among the best in the business.” She’s excited to continue “building world-class customer experiences and investing in our staff to ensure the best customer service in the Hill Country.”

Taryn Woodall, TWC Tasting Room Assistant Manager, team member since Fall 2021. Taryn is the new kid on the block, but she’s already making a difference here. As a self-professed “wine nerd,” Taryn hasn’t met a question about wine she hasn’t yet asked: “Where was this wine grown? Who grew the grapes? What’s the weather like? What’s in the soil? What created these flavors?” She loves learning about wines from the makers and growers and is excited to share what she knows with others.

With this remarkable group of women at the helm, you can be sure that TWC is not only in good hands but is also ready to lead the Texas wine industry to the next level. So, bookmark our Events calendar because you don't want to miss what's coming next. Now all this group of women needs is a good nickname….

Carl's Corner: Texas vs. France: French-origin Grape Varieties

Tue, 15 Feb 2022 00:00:00 GMT

This Carl’s Corner post focuses on the 6 wines to be tasted at this Texas vs. France pairing event. A Rhône white blend, a Merlot red, and a Cabernet Sauvignon-based red grown and produced in Texas will be paired versus similar wines from France.

McPherson Cellars Les Copains Blanc 2019 TX High Plains

Morel Laudun Côtes du Rhône Villages Blanc 2020 S. Rhône Valley

Most wines, both red and white, from the southern Rhone Valley in France are blends. Grapes that thrive there in the arid, hot Mediterranean climate have become key varieties for Texas grape growers in many parts of the Lone Star State. The primary white varieties anchored in southern France include Roussanne, Clairette Blanche, Grenache Blanc, Bourboulenc, Muscardin, Picpoul, and Picardan. More recently, French vintners have begun to rely on Viognier and Marsanne, key grapes in the more northern climes of the Rhône Valley, to add character and flavor to their white blends. Kim McPherson and his talented assistant, Spenser Igo, are well-known for producing blends, both red and white, from grapes widely grown in the Mediterranean-like warm, arid climate of the Texas High Plains AVA.

McPherson Cellars Les Copains White 2019 TX High Plains is a classic-styled blend of white Rhône varieties - Roussanne 46%, Viognier 20%, Marsanne 13%, Picquepoul Blanc 12%, and Grenache Blanc 9%. The grapes were fermented separately at 57oF in SS tanks with no skin contact. The cuvées were aged in SS tanks before being blended and bottled @ 13.1% ABV, 0.3% RS (essentially dry). Les Copains in French means “the friends” or “the partners” and seems a most appropriate name for this wine that partners five Rhône varieties in a delicious white blend. Aromas and flavors of citrus, peach, apple, melon, and pear abound with a pleasant crisp, food-friendly finish. Enjoy with seafood, grilled chicken or fish, spring picnic fare, or with friends on a sunny afternoon.

Pierre Henri Morel Laudun Côtes du Rhône Villages Blanc 2020 S. Rhone Valley is another classically styled blend comprised of Grenache Blanc, Bourbelanc, and Clairette Blanche (a bit different than the McPherson wine). The vineyards have well-drained soils composed of sand, clay, and limestone. The harvested grapes are crushed in pneumatic presses, the must is fined for clarity, and fermentation occurs in temperature regulated SS tanks. After aging in SS tanks for 12 months, the wine was blended and bottled at 14.5% ABV. The wine offers floral notes with peach and aniseed aromas and flavors and has a citrusy zing on a well-balanced, mineral-rich finish. It should match well with fish and Mediterranean fare and fish dishes. Morel is best known for producing top-quality red wines from the Chateauneuf-du-Pape appellation, but also makes delicious and well-priced reds, whites ($16), and rosés from this nearby Laudun region.

Lost Oak Winery Merlot 2019 TX High Plains

Ch. Bel-Air Lussac Saint-Emilion 2018 Bordeaux

Almost all red wines produced in the famous French region of Bordeaux are blends of two or more grape varieties. Merlot is the key grape grown on the eastern side of the Gironde estuary, farther inland from the Atlantic Ocean, producing many famous wines from the appellations of Saint-Emilion and Pomerol. The mix of red grape varieties in all of Bordeaux is 66% Merlot, 22% Cabernet Sauvignon, 10% Cabernet Franc, and 2% others (Petit Verdot, Malbec, Carmemere). Vineyards in this area have been documented for well-over 1,000 years. Soils are an intricate mix of limestone, chalk, clay, silex (shattered granite), and sand, and temperatures tend to be cooler overall than those on the west bank (the Médoc, located closer to the Atlantic). Thus, Merlot and Cabernet Franc, which can ripen better in cooler, wetter weather than Cabernet Sauvignon, are the preferred grape varieties.

It is almost surprising that Merlot and Cabernet Franc have been planted in many areas of Texas and are doing well on limestone and sandy-loam soil types, in spite of summer heat and limited rainfall. Of course, these varieties thrive in the sandy loam soils and slightly cooler climate of the Texas High Plains AVA, but there are significant plantings in West Texas, Central and North Texas, and in the Texas Hill Country AVA. Both Merlot and Cabernet Franc tend to be less tannic with more opulent fruit aromas and flavors (black cherry, black currant) than Cabernet Sauvignon. They both blend well together and with Cabernet Sauvignon. Many Texas winemakers produce Bordeaux-styled blends using all three grapes, and often Merlot takes the primary position in the blends. When produced as a single varietal wine, Merlot can offer luscious fruit and a dark, rich structure that pairs well with many foods preferred by Texans – beef, BBQ, wild game, and most anything off the grill.

Lost Oak Winery Merlot 2019 TX High Plains – This wine is Merlot 100% - 60% from Diamante Doble Vyd, Tokio, TX, and 40% from Bingham Family Vyds, Meadow, TX (all Terry County). Winemaker Jim Evans and his assistant, Angela Chapman, fermented these two cuvées in SS tanks and then aged them for 18 months in a mix of American & French oak barrels. The blend was bottled @ 15.2% ABV, 0.0% RS (dry). The wine has a dark ruby color; aromas of ripe cherry, black raspberry, orange bell pepper, with vanilla and spice notes from oak aging; flavors of red cherry and red currant with hints of earth and cinnamon; subtle tannins frame a lingering finish with a dark cocoa note. Pair with roast beef, French dip sandwich with aioli, grilled flank steak with red wine garlic sauce, and dark chocolate.

Chateau Bel-Air Lussac Saint-Emilion 2018 Bordeaux is produced by Jean-Noël Roi whose family have owned the property since 1906. As noted above, almost every Bordeaux red is a blend of at least two grape varieties, and this is Merlot 70%, Cabernet Franc 15%, and Cabernet Sauvignon 15% (bottled at 14.5% ABV). Since this wine is a blend, differences to the LOW Merlot can be attributed to not only the place of origin of the grapes but also to the fact that it is a blend. However, Bordeaux varieties share many similar characteristics and Merlot is the dominant variety in the blend. Ch. Bel-Air produces very good wines at a reasonable price ($25). The 50-acre vineyard is planted on clay, loam, and limestone soils with average vine age of 35 years. Grapes are mechanically harvested, fermented in a mix of oak, concrete, and SS vessels, and aged 12-18 months 50% in tanks, 20% in new French oak barrels, and 30% in older barrels. About 11,000-12,000 cases produced each year.

Brennan Vineyards Cabernet Sauvignon 2018 Texas

Ch. La Tonnelle Haut-Medoc 2018 Bordeaux

Cabernet Sauvignon is the key grape grown on the western side of the Gironde estuary to produce many of the most famous wines of Bordeaux. Vineyards in this area, known as the Médoc, were originally planted on gravelly knolls positioned just a few hundred feet above sea level. The surrounding areas were mostly swampy until the Dutch became enamored of Bordeaux wines and in the 1700-1800’s drained much of the area to establish more vineyards. Since most of the soils on the West (or Left) Bank are gravelly and provide good drainage, and overall average temperatures are slightly warmer, Cabernet Sauvignon tends to grow better here than either Merlot or Cabernet Franc.

Many areas in Texas have soil types that also support Cabernet Sauvignon. However, summer heat and limited rainfall vs that found in Bordeaux can present challenges to Texas grape growers. Higher elevation, cooler overall temperatures, and greater diurnal temperature variations, coupled with well-drained sandy loam soils position the Texas High Plains AVA as the primary region for growing Cabernet Sauvignon. Winemaker Todd Webster tends to blend fruit from the Texas High Plains with that grown in Brennan’s Comanche County vineyards to produce delicious Cabernet Sauvignon bottlings.

Side note: Several hundred years ago, Cabernet Franc, another important red Bordeaux variety, was crossed with Sauvignon Blanc, the major white Bordeaux variety, to create Cabernet Sauvignon. The reason for the name is obvious. And, it should be noted that Cabernet Sauvignon is the most widely planted grape across the world’s wine regions.

Brennan Vineyards Cabernet Sauvignon 2018 Texas – This wine by Todd Webster is a “typical” Bordeaux-styled blend of Cabernet Sauvignon 89% - 76% from Soleado Vyd, Seagraves, TX, Gaines Cty, and 13% from Newburg Vyd, Comanche Cty, TX; plus Carmenere 11%, Lahey Vyd, Brownfield, TX, Terry Cty. The grapes were machine harvested, fermented in SS tanks (3-4 weeks), aged 18 months in American and French oak barrels, blended and bottled @ 14.4% ABV, 0.0% RS (dry). Characteristics: deep ruby color; aromas of cherries and black currants, rhubarb, pipe tobacco, and smoke with delicate floral notes of violets; flavors of sour cherries, blackberries, and currants with notes of caramel, brioche and baking spices; fine balance between fruit & acidity with sturdy tannins on a long finish; perfect pairing with grilled and smoked meats.

Side note: Carmenere is one of the original 6 key grape varieties from Bordeaux but is rarely found there today. Most of the world’s Carmenere is now grown in Chile (South America). Carmenere has many similar characteristics to Merlot, both in the vineyard and bottle.

Chateau La Tonnelle Haut-Medoc 2018 Bordeaux is owned and managed by Vincent Fabre and his family. He acquired the property in 1982. The vineyard is well-located in the Haut-Medoc appellation near the famous village of Saint-Estephe and is planted to Cabernet Sauvignon 60%, Merlot 35%, and Petit Verdot 5% on gravel and limestone soil. This is a fun comparison since the Brennan wine is also a blend and Carmenere is very similar to Merlot. So, differences in this wine vs. Brennan Cabernet can most likely be attributed to the place of origin of the grapes and winemaking differences. La Tonnelle is a very good quality Bordeaux available at a reasonable price ($20). Fruit was machine harvested, fermented by traditional methods, aged 12 months in French oak barrels (about 25% new), and bottled at 14.0% ABV.

Learn more from these references:

(1) www.Bordeaux.com/us/our-terrroir/Grape-varieties

(2) www.thewinecellarinsider.com/wine-topics/wine-educational-sessions/guide-to-wine-grape varieties-for-red-and-white-wine/ Good description of traditional Bordeaux varieties, changes over the past 200 years, and 7 new varieties approved to help deal with global warming issues.

(3) www.winefolly.com/deep-dive/what-grape-varieties-make-up-a-bordeaux-blend/

(4) https://fr.m.wikipedia.org/wiki/Vignoble_de_Bordeaux

(5) https://en.wikipedia.org/wiki/Rhone_wine

Fun TWC Events Abound!

Tue, 08 Feb 2022 00:00:00 GMT

The days are getting slightly longer, and despite a few cold days here and there, we’re all looking forward to warmer weather. But whether we get that when we want it or not, here at TWC we’re making plans for indoor and outdoor fun. And of course, it all involves WINE!

If live music is your jam, drop by to grab a glass (or two…or more) and soak up the sun and tunes every Saturday, 1:00-5:00. Our rotating collection of musicians might even play your favorite songs at your request. You can check out who’s playing when at our Event Calendar .

For a musical event you don’t want to miss, be sure to purchase your tickets for the ZOODUST show on March 25. If you were lucky enough to join the fun for the Spazmatics back in November, then you know TWC is the place to see live music. And what the Spazmatics do for the 80s, Zoodust does for the 90s. Matchbox Twenty! Spice Girls! Blink-182! Backstreet Boys! Britney! And you’ll want to throw on your best flannel and/or overalls because we’re having a 90s costume contest. Details: Doors open at 6:00, show starts at 7:00. Tickets are $25 now and increase to $35 on March 1…so duh, get your tickets now.

If you want to spend your time here at TWC learning more about wine, we’ve got that covered, too. On Sunday, February 27, we continue our Taste of Texas Series with sessions at 12:30 and 2:30 pitting three Texas wines against three French wines…with three French nibbles, of course. Tickets are $55 ($50 for Wine Club members…so join already!).

On Sunday, March 6, at 12:30 and 2:30, we’re hosting the second in our Texas Blind Tasting Series, Old World and Texas. Come test your ability to figure out what you’re drinking without knowing what you’re drinking! Can you figure out the varietal just from seeing, smelling, and tasting? What about the region? This is a fun way to take your wine knowledge to the next level. Tickets are $55 ($50 for Wine Club members..again, why aren’t you a member yet??).

Finally, if you like food and enjoy pairing food and wine in unique ways, join us on March 12 for our second annual Girl Scout Cookie and Wine pairing. Choose from one of four sessions (11:00, 1:00, 2:30, 4:00), and come relive your childhood with an adult twist. You know those Girls Scouts are pushing cookies on you these days…so what wines should you have with which cookies? We’ll answer that question for you. Tickets are $35 (and guess what…they’re only $30 for Wine Club members!).

So join us any Saturday for fun in the sun with live music, but for something a little more unique, be sure and get your tickets now.

Wine Club Release- February 2022

Tue, 01 Feb 2022 00:00:00 GMT

Texas Wine Collective – Carl’s Corner

Wine Club Releases for Feb-2022

The new year, 2022, is well underway and it’s time for the February Texas Wine Collective Wine Club Release and Pick-up Events, scheduled for Sundays, 13-Feb and 20-Feb, with 11:00-1:30 or 2:30-5:00 sessions. The format will remain consistent with the opportunity to taste all 6 dry wines, red and white, along with 3 small-bite food pairings. Or, club members and their guests may choose a complimentary single glass of wine from the release list. There is also the option to taste the sweet wines if that is your club selection.

Two guest attendees per club membership are allowed (total of 4 adult attendees per wine club membership) – with advance reservations. Look for Wine Club emails and announcements, make your reservations, and join us at Texas Wine Collective for the February Wine Club release. More information is available on the website – www.texaswinecollective.com.

The TWC winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars, are pleased to offer the following wines for the February, 2022, TWC Wine Club Release.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Brennan Vineyards Buffalo Roam 2018 Texas R

Grape(s): Syrah 79%, Comanche Vyd and Ruby Cabernet 7%, Newburg Vyd, Comanche County; Montepulciano 7%, Diamante Doble Vyds, Terry County; and Cabernet Sauvignon 7%, Soleado Vyd, Seminole, Gaines County, TX
Machine harvested, fermented in SS tanks, delestaged for 6 days, aged in oak barrels 12-24 months, blended and bottled at 14.2% ABV, 0.0% RS (dry)
Ruby red color with a light brick rim; bright cherry and cranberry fruit on the nose; flavors of red currant, cherry, sweet pipe tobacco; campfire smoke; medium body and ripe tannins; partners well with game, beef, sausage, and BBQ.

Lost Oak Winery Tempranillo Barrel Select 2019 TX High Plains R/M

Grape(s): Tempranillo 79% and Merlot 16%, Bingham Family Vyd, Meadow, Terry County; and Cabernet Sauvignon 5%, Diamante Doble Vyds, Tokio, Terry Cty, TX
Fermented separately in SS tanks; 23 months average time aging in American and French oak barrels (10% new); blended & bottled @ 13.4% ABV, <0.1% RS (dry)
Lovely garnet robe; delicious flavors of cherry, chocolate, sweet tobacco, and mocha from aging in carefully selected, top-quality barrels; additional aromas and flavors from barrel aging include smoke, vanilla, pekoe tea, and fig preserves; moderate tannins fill out a smooth and lingering finish. Pair with Manchego cheese, chorizo sausage dishes, grilled steak, smoky BBQ, and classic chocolate pie.

McPherson Cellars Les Copains Red 2018 TX High Plains R/M

Grape(s): Carignan 37%, Mourvèdre 30%, Syrah 22%, Cinsault 6%, and Counoise 5%, various Texas High Plains vineyards
Fermented between 60-87oF for 10 days in SS tanks with average 25 days skin contact; aged 11 months in oak barrels (15% new); bottled @ 13.9% ABV, 0.2% RS (dry)
This blend partnered 5 red Rhône varieties and offers aromas and flavors of black cherry, plum, wild berries, with notes of vanilla, smoke, and mocha on a smooth, lingering finish. Pair with grilled meats, especially sausages, roasted rosemary potatoes, richly flavored cheeses, and even dark chocolate-berry desserts.

Texas Wine Collective Float Blanc 2020 TX High Plains (by McPherson Cellars) W

Grape(s): Roussanne 43%, Grenache Blanc 30%, and Picardan 27%, various Texas High Plains vineyards
Fermented on average 28 days at 56oF with no skin contact; aged in SS tank; blended and bottled @ 13.3% ABV, 0.3% RS (essentially dry)
Light straw color; aromas of banana candy and bubblegum with subtle citrus notes; flavors of nectarine and dried apricot; soft citrus notes on a clean, bright finish. Enjoy poolside, on the porch, or with picnic fare.

McPherson Cellars Les Copains White 2019 TX High Plains W/M

Grape(s): Roussanne 46%, Viognier 20%, Marsanne 13%, Picquepoul Blanc 12%, and Grenache Blanc 9%, various Texas High Plains vineyards
Fermented at 57oF in SS tanks on average 27 days with no skin contact; aged in SS tank; blended and bottled @ 13.1% ABV, 0.3% RS (essentially dry)
Les Copains in French means “the friends” or “the partners” and this wine partners 5 Rhône varieties in a delicious white blend. Aromas and flavors of citrus, peach, apple, melon, and pear with a pleasant crisp, food friendly finish. Enjoy with seafood, grilled chicken or fish, spring picnic fare, or with friends on a sunny afternoon.

Brennan Vineyards Malbec Dry Rose Reserve 2019 Texas W

Grape(s): Malbec 85%, Comanche Vyd and Muscat of Alexandria 15%, Newburg Vyd, Comanche County
Mechanically harvested, destemmed, crushed, 24 hr skin contact, fermented cold at 52oF for 28 days; aged in American oak barrels for 13 months; bottled @ 11.9% ABV, 0.05% RS (dry)
Deep salmon color; melon rind, strawberry, and mint on the nose; currant and strawberry fruit flavors; balanced acidity with a crisp, juicy finish. Pair with lighter fare such as turkey, grilled chicken, ham, grilled cheese sandwiches, and chef salads.

Austin Street Three White Chicks 2019 Texas (by Brennan Vyds) S

Grape(s): Muscat Canelli 82%, Texas High Plains and Muscat Alexandria 18%, Newburg Vyd, Comanche County, TX
Mechanically harvested, pressed with minimal skin contact, fermented cold at 52oF in SS tanks, no malolactic transformation, aged on its lees in SS tanks; bottled @ __._% ABV, 2.5% RS (semi-sweet)
Light golden straw color; fruit forward aromas of cantaloupe, honeydew melon, and nuances of jasmine blossoms; light and refreshing with flavors of gala apple, white peach, and apricot with a note of honey; well-balanced with acidity and finishes with refreshing crispness. Pair with sushi, spicy fajitas or Asian cuisine, or just enjoy poolside on a warm afternoon.

Lost Oak Winery Rosa Blanca 2019 Texas S

Grape(s): Muscat Canelli, 98.5%, Krick Hill Vyd, Levelland, Hockley County, TX, and Rubrired, 1.5%, from California
Machine harvested; fermented cold and aged in SS tank; blended with Rubired to a delicate rose petal color; sweetened at bottling to 3.5% RS (moderately sweet), 14% ABV
Bright aromas of pomegranate and cantaloupe; flavors of lemonade and mixed fruit popsicles; pairs with charcuterie boards, fresh fruit, Waldorf salad, eggs Benedict, crab cakes, and mixed berry mousse. Enjoy poolside on a warm afternoon or during a relaxing evening on the porch.

Lost Oak Winery Max Sweet Moscato 2019 TX High Plains S

Grape(s): Muscat Canelli 100%, Krick Hill Vyds, Levelland, Hockley County, TX
Fermented cold and aged in SS tanks; sweetened to about 4% RS (sweet); stabilized and bottled @ 14.1% ABV
This sweet Moscato has a bright straw color; aromas of honeydew melon and Granny Smith apple; tropical fruit flavors of guava, kiwi, and citrus; refreshing finish with spicy notes of key lime. Pair with trail mix, quiche Lorraine, most seafood dishes, spicy Asian or Mexican cuisine, and key lime pie.

AVA On The Label – What Does it Mean? (Jan-2022 TX AVA #2)

Sat, 22 Jan 2022 00:00:00 GMT

First of all, wine consumers are becoming more curious about the origin of grapes used to produce the wines they enjoy. In the broadest sense, grapes can come from anywhere – another country, anywhere else in the U. S. (another state), anyplace in Texas, or from a more carefully defined area or region in Texas. Does it matter? – Sure it does, especially to the grape grower and winemaker! And, it is beginning to matter more to consumers.

To set the stage, let’s consider two examples from other wine regions. A wine from France could carry the broad appellation of France, meaning grapes from anywhere in the country, a narrower appellation like Bordeaux, a large, famous wine region in northwestern France, or Saint-Julien, a specific area in Bordeaux around the village of Saint-Julien where very high quality grapes are grown. A U.S. example would be the designation of California on the label indicating the grapes came from somewhere in that state. A narrower label designation of Napa Valley AVA indicates the grapes were grown in that famous region north of San Francisco. Further, a designation of Rutherford Bench indicates the grapes were grown in a specified area (a Napa Valley sub-AVA) around the town of Rutherford near the center of Napa Valley where some of the highest quality vineyards are located.

Translating this to Texas relates to grapes grown anywhere in the state, in one of the eight specified AVAs (see the map below), or outside a designated AVA. From time to time, Texas vintners have purchased grapes from other parts of the U.S., especially California, and those wines should carry the label designation American. If a required percentage of the grapes come from Texas, but not specifically from a defined AVA, the wine can carry the label designation Texas. If at least 85% of the grapes come from a Texas AVA, then the wine can carry the label designation of that AVA, such as Texas Hill Country or Texas High Plains. You are probably beginning to get the picture here that the TTB guidelines allow a narrowing of the grape source designation based on the AVA system.

This narrowing concept follows these TTB rules, although some states have opted for selective tightening of the requirements.

Source - Min. % of Grapes

Appellation Label Designation from the Appellation

Country American 75%

State Texas 75% (100% for CA and OR)

County County Name 75%

AVA AVA Name 85% (95% for OR)

Vineyard Specific Vyd Name 95%

As the Texas wine industry evolves, it is important to market the specific appellations and micro-climates as distinct growing regions with different characteristics. After all, Texas is a big state and connecting wineries and wines with the defining characteristics of an appellation will enhance the drinking experience by providing consumers with that “sense of place.” There have been recent efforts to tighten some of these requirements in Texas, and that subject will be addressed in the future. In the meantime, sit back, enjoy some fine Texas wines, and embark on this educational adventure to define and understand Texas AVAs.

What’s An AVA, Mama?

Wed, 05 Jan 2022 00:00:00 GMT

AVA stands for American Viticultural Area, a designated area or region with defined boundaries that, following a formal application process, has been approved by the Federal Government, specifically the Alcohol and Tobacco, Tax and Trade Bureau (TTB). A key feature of an AVA is that it be a delimited grape-growing region with specific geographic and/or climatic features that distinguish it from surrounding regions and affect the characteristics of grapes grown within the defined boundaries.

The names and boundary descriptions for all established U.S. AVAs are described and published in the Code of Federal Regulations – 27 CFR part 9. As you might expect, it can be somewhat complicated. Sub-sections of the Code include scope, general provisions, definitions, territorial extent, delegations of the administrator, and further sub-sections detailing the submission of the petition with its defined requirements, processing steps, and, hopefully, eventual approval by the TTB. At last count, there are 242 AVAs in the U.S., over half of which are in California (no surprise there!).

Most wine regions around the world use similar systems, like the French Appellation d’Origine Contrôlée (AOC), Australia’s Geographical Indication (GI), and Italy’s Denominazione di Origine Controllata (DOC). The U.S. AVA system was designed to similarly specify grape growing regions or appellations as many call them.

An AVA designation can be used on a wine label, under specified rules for such use, to allow vintners to more accurately describe to consumers the origin of the grapes used to produce their wines and help consumers identify wines with characteristics they may wish to purchase. This involves a relatively complicated set of guidelines, under 27 CFR 4.25, that will be the subject of a future Carl’s Corner.

The key at this point is to outline the actual AVAs in Texas, and the best way to do that is to provide the map below. From this map, one can see there are 8 specified regions in the Lone Star State. Six of the regions are full AVAs, including Texas Hill Country, Texas High Plains, Texoma, Mesilla Valley, Davis Mountains, and Escondido Valley. Within the Texas Hill Country AVA are, wholly contained within the boundaries, two sub-AVAs, Bell Mountain and Fredericksburg in the Texas Hill Country AVA.

The intent is to post more information about these important Texas AVAs in the future Carl’s Corners. As noted above, the use and value of including an AVA designation on a wine label will be discussed. The size, boundaries, climate, etc., of these AVAs, will be further described. Also, there are large areas of Texas not currently included in an AVA designation, and these will be explored.

Open and pour some fine Texas wines and sit back for what will hopefully be a fun trip across Texas and its AVAs. Stay tuned.

Carl’s Corner in Review for 2021

Tue, 21 Dec 2021 00:00:00 GMT

At year’s end it is rewarding to look back over the topics included in Carl’s Corner posts over the past 12 months. Twenty-five posts covered a range of topics that are summarized below. Unfortunately, I missed one publication date (03-15) due to hip replacement surgery. There was a 2020 summary post (12-21) that noted topics covered during the difficult 2020. Hopefully, during this more “normal” 2021, you have enjoyed the stories and the information provided has both enlightened and entertained. Here’s a look back at Carl’s Corner - 2021.

Winemaking Technology

From my experience as a winemaker, it is always fun to address things that happen in the winery as grapes are processed into wine. Four posts on winemaking topics were included:

01-06 Sweetening Wines

01-18 Performing Bench Trials

07-07 Sparkling Wines – Ways and Styles

10-13 Tannins in Red Wines

About Wines

Since the key for most of us is actually drinking and enjoying wines, especially those produced by the Texas Wine Collective owners/partners, posts on wines and wine characteristics are very important. Four wine stories were posted for 2021:

03-29 Brennan Vyds Super Nero 2018

04-26 Brennan Vyds Mistelle 2018

09-15 Port/Portejas

11-24 Holiday Wine Selections Nov/Dec-2021

In the Vineyard

Vineyards require a lot of time and effort, even the small TWC show vineyard of mostly Black Spanish vines. Starting with pruning in February, specific seasonal activities are required to keep the vines healthy and reach a productive harvest in mid-August. Several friends and associates supported me in these vineyard activities, especially Rob Reynolds, Clay Porter, and Chuck Mauldin – Thanks. Two vineyard activity stories were posted in 2021:

02-01 Vine Pruning at TWC

08-07 TWC Vineyard Grape Harvest

General “Wineaux” Information

Often information in print and on internet sites inspires me to write about various topics that would seem to be of interest to Carl’s Corner readers. Inspiration for such posts also comes from comments or questions asked by customers or TWC staff members. It was fun to develop and publish seven such posts on the www.texaswinecollective.com website:

05-12 Tempranillo – From Spain to Texas with Style

06-09 Blanc du Bois – For the hot and humid

06-23 Cinsault – A blending specialist

07-22 Italian Grape Varieties for Texas

08-19 Picardan – White Rhone Grape for Texas

09-29 Spanish Varieties TX vs Spain TWC Pairing Event

11-10 Montepulciano vs Sangiovese

Food and Wine Topics

For many folks, pairing wine with food at the table is very important. This topic is often discussed during tastings, pairings, staff meetings, and Wine Club pick-up events. Two blog posts in 2021 focused on and provided recipes for some of my favorite foods to enjoy with wine:

03-03 Mac and Cheese Update 2021

12-08 Cheese Burgers for the Holidays

Wine Club Releases

One of the most important activities each year is that of planning and executing the Texas Wine Collective Wine Club Releases and pick-up party events. General manager Dave Bryant, tasting room manager Beth, wine club staff, Cristol and Stacey, and assistant TRMgr’s Amber and Valerie, work with the owners/partners and winemakers to select the wines to be released to our members, plan packing and shipping, and present successful pick-up events.

02-15 Feb-2021 Wine Club Release

04-12 April-2021 Wine Club Release

05-26 June-2021 Wine Club Release

08-31 Sept-2021 Wine Club Release

10-27 Nov-2021 Wine Club Release

I would be remiss to not mention my partner blogger, Dr. Caroline Eidson, who posted a number of interesting stories on the website during alternate weeks in 2021. I trust that you, like me, found these informative and entertaining.

Thank You to all of our Wine Club Members who played a very important role in helping Texas Wine Collective enjoy an exciting and successful 2021.

I hope the end of this year finds you and your families healthy and full of hope for even better things in 2022. We are committed to doing our part and look forward to seeing you often. To all, Happy New Year!

Paying It Forward: We Did It Again!

Thu, 16 Dec 2021 00:00:00 GMT

Many years ago, the home of our former housekeeper burned to the ground a few days before
Christmas. This sweet woman had known me since I was a young child and had gone on to
work as the cleaning person at the school where my mom served as principal. We knew her
before she was married and had three children. She found our lost toys and made us afterschool
snacks. She put bandaids on our boo-boos. She taught us Spanish, and we taught her
English. Years later, when she had children, we watched them grow up. We considered her
family (more so than some of our actual family).

So that Christmas, instead of having our morning of present opening and traditional holiday
meal, my family took our meal to her and her family who were living in an almost-empty
apartment that my mom had somehow found for them. We bought and wrapped gifts for her
children because all of their gifts had burned in the fire. We brought them clothes and
household items that we had collected from family and friends.

It was our finest Christmas ever, and it probably taught me more about the Christmas spirit
than any story, song, or church service ever had.

It’s so easy to get wrapped up in the Christmas gift-giving and the meal planning and the travel
plans and the holiday parties and the shopping…and the list goes on…and forget that there are
people around us who struggle mightily during the holidays for myriad reasons. And while I
don’t think this means we forego the gifts and food and travel and parties and shopping (or
need to feel guilty about getting to experience them), I do think we can make room for others in
all of the fun and chaos that the holidays bring.

I’m very proud to report that our TWC team did just that this year by adopting two families
through the Hill Country Community Needs Council. Many on the team collaborated to fill two
extra-large laundry baskets with cleaning supplies, food staples, toiletries, paper products, and
more. For the children in the families, we provided skateboards, a soccer ball, a basketball,
books, toy airplanes, a Bluetooth speaker, and makeup. We also gave each family gift cards to
HEB and Walmart.

While we won’t be there to watch the families and children receive and open their gifts, it’s
enough to know that they are not going without this year and that buying gifts won’t be an
extra struggle for them. Honestly, I think all of us would have loved to have been able to buy
even more for them…especially for the children.

I’m glad and honored that I get to work with people who count their blessings and embrace
opportunities to share their blessings with others. What a perfect way to get into the holiday
spirit.

Cheese Burgers for the Holidays (Dec-2021)

Wed, 08 Dec 2021 00:00:00 GMT

With crazy Texas weather, it can be short sleeve warm or insulated parka cold in late November and December. If warm weather presents itself during the holiday season, backyard grilling can be fun. Steaks, chicken, ribs, salmon, shrimp, sausage, and, of course, burgers are all targets for grill treatment. While hosting Texas Wine Collective Texas Cheese and Wine Experience pairings, discussions often relate to foods that use the delicious Texas cheeses offered. My favorite is Mac and Cheese, and this recipe has been posted in previous Carl’s Corner editions (see reference below). However, another topic that often arises is how to prepare a delicious cheeseburger on the grill. So, here is a discussion of my favorite method, along with some side dishes that also work well on the grill.

A brief preface to this post is a personal story about my family enjoying grilled burgers on Christmas Day, regardless of the weather. My parents were married on 23-Dec and took a brief honeymoon trip. At that time, very few businesses, especially restaurants, were open. My Mom and Dad found themselves in a small town with only one place open to eat, a truck stop café next to the motel where they stayed. The only food available was flat-top fried hamburgers. So, they ordered burgers and made that do for their Christmas day meal. Years later, when my sisters and I heard that story, we insisted on burgers for Christmas, and for over 40 years my Dad grilled delicious burgers for his family.

A simple approach to delicious grilled burgers involves the primary components of meat, cheese, spices, and sauce. Each of these are discussed in more detail, but let’s start with the meat. Beef is, of course, the most common and popular ground meat for burgers. However, there are other options. My standard burger mix includes a half-and-half blend of ground beef (85-15 or 80-20), and ground turkey (usually 90-10, lean vs fat), often combined with Jimmy Dean Sage breakfast sausage. Adding in ground pork, lamb, or chicken will change the characteristics of a burger, and may suit your taste better than beef alone.

The next ingredient to consider is cheese, in this case, grated or shredded. The idea is to add the cheese to the meat and mix together so that flavors integrate while cooking on the grill. Besides, mixing cheese into the burger can eliminate that aggravating problem of having a slice of cheese slide off the burger patty as it melts. Veldhuizen Jalapeno Cheddar adds a just-right spicy component to the burger. Other cheeses that work well are sharp cheddar (yellow or white), pepper jack, Swiss, Muenster, Manchego, and Eagle Mountain Farmhouse Creamery Granbury Gold Cheddar. Just choose a cheese you like and you can’t go wrong.

Spices to flavor the meat are an important part of a good burger. I normally use simple flavorings like a good season-all salt, McCormicks or TexJoy steak seasoning, some freshly ground pepper, plus onion and/or garlic powder. Spicier Creole seasonings like Tony Chachere’s or Zatarain’s, or maybe red pepper flakes add some zest. There are so many herb seasonings to consider, either dried or fresh. Some from my cabinet include rosemary, basil, thyme, sage, tarragon, oregano, cumin seeds, chives, etc. And don’t forget mustard, dry ground, or prepared yellow or coarse versions. Here in Texas, the addition of finely chopped peppers, like jalapeno or Hatch chiles, is popular. More unusual additives like allspice or nutmeg can give your burgers an interesting twist of flavor. Get creative and figure out what works best for you.

The final component in this burger recipe is sauce. My unequivocal favorite is Fischer and Wieser’s Blackberry Chipotle Sauce that adds subtle spice notes along with a hint of fruit. There are many Fischer and Wieser products, including their flagship Raspberry Chipotle Sauce, that work well in these burgers, ranging from fruity and marginally sweet, all the way to very spicy - bordering on just plain hot. Traditional sauces like A-1 Steak, Worcestershire, Soy, etc., are good choices. Barbecue sauces of many types are available, and I prefer a Texas original like Stubb’s regular. Again, be creative and find what works best for you.

The recipe you ask, well for two pounds of ground meat the suggestion is 12-16 ounces of grated or shredded cheese, 1 cup (or less) of sauce, depending on texture and flavor, plus the spices that one prefers. Mix it all up in a large bowl, press out burger patties the size and thickness desired, and get them on the grill. Yum!

To accompany grilled burgers, vegetables that can be cooked alongside the meat include slices of regular or sweet potato, asparagus, corn on the cob, strips of zucchini or squash, thick slices of tomato, etc. Just brush with olive oil or melted butter, season, and grill until tender.

Finally, what do you drink with these burgers? Traditional choices in Texas include sweet tea, Dr. Pepper, or cold beer. However, my suggestion is a good wine like one of the following available from Texas Wine Collective: Lost Oak Winery Holiday Red, Merlot, or Viognier Reserve; McPherson Cellars EVS Windblown Red, La Herencia Red, or Roussanne Reserve; and Brennan Vineyards Tempranillo, Super Nero (Nero d’Avola blend), or Viognier. Merry Christmas, y’all. Bon Appetit!

Mac & Cheese – Comfort Food Extraordinaire, Carl’s Corner, 3-Mar-2021

Holiday Wine Selections – Nov-Dec, 2021

Tue, 23 Nov 2021 00:00:00 GMT

It seems amazing that it is Thanksgiving week, already. And Christmas and the New Year are just a few weeks away. Where has this year gone? We’ve had opportunities to enjoy and share a lot of good wines and good times in 2021, and now it’s time to consider wines that will accompany those special dinners and fun gatherings with family and friends. Here are some suggestions from the Texas Wine Collective portfolio that should brighten and enhance your holidays.

Two delicious white wines produced from classic Rhône varieties were recently released at TWC. McPherson Cellars Roussanne Reserve 2020 Texas High Plains was aged in oak barrels for 3 months and bottled at 13.5% ABV. It shows peach and distinct tea-like aromas, a full-bodied mouthfeel, a subtle lemon drop candy flavor, and a delicate touch of oaky creaminess on the finish. It will pair well with turkey, pork, seafood, and most side dishes that grace the holiday table.

Lost Oak Winery Reserve Viognier 2019 Texas were treated to a much longer 18-month visit in French oak barrels, and thus shows more of the creamy, vanilla character associated with oak aging. It has a bright, golden hue, subtle aromas of honeysuckle blossom, clover honey, and baked golden apple with a hint of citrus. Flavors of ripe peach and nectarine with toasted coconut and vanilla follow, with a creamy, velvety mouthfeel. The long, rich finish offers hints of spiced pear, honey, clove, nutmeg, and vanilla. This will be a wonderful pairing with charcuterie platters, smoked or fried turkey, honey-glazed ham, pasta dishes or salads, and those traditional vegetable dishes - grilled Brussel sprouts with cheese sauce and green bean casserole. Yummy!

For those who prefer sturdier fare, three delicious red wines from TWC should meet the challenge. Brennan Vineyards Super Nero 2018 Texas is a deeply colored and flavored blend of Nero d’Avola 28%, Syrah 34%, and Montepulciano 38%. The cuvées were fermented separately, aged 12-16 months in American and French oak barrels, blended and bottled at 14.1% ABV. The wine has a deep garnet color with aromas of cherries, suede leather, fine pipe tobacco, cedar, and cinnamon with hints of violets & black peppercorns. The flavors of ripe, cooked blackberries, brioche, and hazelnuts will enhance most roasted poultry or pork, but will be especially good if beef, wild game, or Texas BBQ is on your menu.

Lost Oak Winery Holiday Red 2019 Texas is a traditional favorite from TWC. This deeply colored, rich blend of Merlot and Ruby Cabernet weighs in at 14.3% ABV and delights the senses with aromas of fresh berries and notes of vanilla and sweet tobacco. The wine is full-bodied with waves of fruit over the palate and has smooth tannins on a silky finish that offers just a hint of sweetness. This versatile blend is made to complement a wide range of traditional holiday fare – turkey or ham for Thanksgiving, tamales for Christmas Eve, and all your favorite side dishes, even desserts.

McPherson Cellars Sangiovese 2019 Texas High Plains [CH1] is a lighter red option that can delight those who might prefer something like pinot noir or Gamay Beaujolais at the table. The wine was aged 13 months in French oak barrels (20% new) and bottled at 13.7% ABV. Sangiovese is the key grape from Tuscany, Italy, and the primary grape in Chianti. From Texas High Plains fruit this bottling offers aromas & flavors of red licorice, black cherry cola, white pepper, and baking spices. Aging in French oak adds a smoky vanilla nuance to this lovely, medium-bodied red with velvety tannins on the finish. This is simply a terrific food wine.

Sweet dessert wines are often popular during the holidays. Three lovely options from TWC are available. Lost Oak Winery Holiday White 2018 Texas High Plains is an amazingly rich wine produced from over-ripe Roussanne grapes that carried a load of sugar. Fermentation was stopped at 17.1% ABV and 6.5% residual sugar to produce a sweet dessert wine with a deep honey color, aromas of baking spices, pear cider, and notes of clove and ginger. On the palate are flavors of Meyer lemon and caramel apple that drift into a spicy finish hosting a touch of cinnamon. Pair this with most of your holiday desserts or warm it up with spices and a splash of apple cider to make a delicious mulled wine.

McPherson Cellars Fleur D’Oranger 2017 TX High Plains from Orange Muscat grapes is actually a white port produced by the traditional port wine method. The grapes were late harvested, fermented for a short time, and then neutral grape spirits were added to arrest further fermentation. The wine was bottled at 17.4% ABV and 15% residual sugar (very sweet dessert wine, WOW!) and aged in the bottle 24 months before release. The honeyed sweetness with spicy apricot and orange marmalade flavors can pair beautifully with most holiday cookies, apple or peach pie, and cheesecake. Or, this is so rich it can be a liquid dessert on its own.

Brennan Vineyards Sweet Arrowred 2017 Texas will fill the bill if something RED and sweet is desired. This soft and sweet blend of Muscat of Alexandria and Montepulciano has been bottled a bit lighter at 12.6% ABV and 4% residual sugar. Vibrant crimson in color with aromas and flavors of sweet cherries and raspberries, this very fruit-forward wine is fantastic with cherry pie, plum tart, most chocolate desserts, and goes great with Mexican tamales and Texas BBQ. It will also make a wonderful base for holiday Sangria or mulled wine blends.

Enjoy your holidays and share fun, fellowship, lots of great food, and plenty of Texas wine with friends and family. Be safe in your travels, and Bon Appetit!

Tannins in Red Wines

Thu, 18 Nov 2021 00:00:00 GMT

When hosting wine tasting sessions at Texas Wine Collective, a question often asked is “What are tannins in wine, and why are they there?” I was reminded of this when a friend sent me a tasting note posted on www.cellartracker.com website comparing tannin qualities from two different Texas producers – basically, the taster complained about too much tannin in one producer’s wines. Being a subject that my friend and I had recently experienced and discussed, it seemed like a good topic for Carl’s Corner.

The taster that posted on cellartracker.com was very complimentary of one wine saying it was nice with expressive red cherry fruit, a hint of medicinal and herbal character, and just complex enough to please folks with a discerning palate. The comments continued contrasting wines from another producer that was far too tannic, lacked personality (fruit), and were just a mouthful of tart harshness. I think the taster was asking why a winemaker would abandon the most pleasant characteristics of his grape varieties and drift away from the preferred style of a majority of his customers in order to produce over-extracted wines with no personality and a mouthful of tart, unpleasant tannins. Since most of us are not really fond of tannic harshness in wines, this certainly struck a sympathetic chord.

So, the questions become: what is tannin, how does it get into wine, and what makes a wine harsh and astringent? Perhaps most important is to understand that tannins are chemical compounds in plants that basically make them taste bad, providing some protection from herbivorous predators. Daniel Pambianchi, in his referenced Tannin Chemistry article, notes that “tannins belong to a large class of compounds known as phenolics or polyphenols . . . include(ing) anthocyanins, which are responsible for color in flowers, fruits, and red wine . . .“ Depending on where these tannin molecules come from, and their size relative to tasting receptor sites on the palate, they can result in various levels of bitterness or astringency, or a combination. The types of tannins in red wines differ, and their contribution to the wines are different. Without getting too involved in a chemistry lesson, here is a brief overview of tannin types and where they come from.

But first, an aside. To experience tannins in some context other than wine, try sipping some freshly brewed tea without any additives – no sugar, lemon, milk. etc. The puckery, bitterness you get is derived essentially from tannins in tea leaves. High cocoa content dark chocolate is also bitter because of tannins extracted from cocoa beans.

Wine tannins come from grape skins, seeds, stems, and oak barrels used during aging. Softer, more palate-pleasing hydrolysable tannins typically come from ripe grape skins and oak barrels or alternatives. Condensed tannins tend to come from seeds, stems, and, to a lesser degree, skins of red grapes. These can be quite harsh and astringent. Most winemakers work to avoid these by destemming grape clusters, carefully pressing fruit to minimize crushing seeds, and controlling maceration (skin-juice contact).

A number of winemaking techniques are used to add, modify, or minimize the tannic nature of red wine. Harvesting fully, physiologically ripe grapes will help keep tannins on the softer, velvety side. Less ripe grapes will give more aggressive, harsh tannins. Cold soak maceration before fermentation tends to extract more color bodies from grape skins without too many harsh tannins tagging along. Fairly rapid fermentation (6-8 days) at moderate temperatures (65-85oF) helps minimize contact time with seeds, further minimizing harsh tannin extraction. The techniques of punch-downs, pump-overs, and delestage all have an impact on tannin extraction and are used in different ways to control tannins (the references below can help explain these techniques and their use). Finally, the time and temperature of maceration (juice-skin contact) will play a significant role in the amount and type of tannins that end up in the finished wine.

Tannins provide two key benefits to red wine. They serve to bind haze-causing proteins and keep wines clear and stable over the long term. Tannins also serve as antioxidants since they bind oxygen to help prevent flavor and aroma components from oxidizing. A wine’s stability and aging potential are directly related to tannin content and type.

As wines age, tannins tend to polymerize into larger complex molecules that can even get large enough to drop out of solution as sediment. Tannin polymerization also causes red wines to get lighter in color and have an overall softer impact on the palate as the larger molecules do not bind well onto taste receptor sites. Some folks like the character and flavors of older wines in which tannins have polymerized, but others prefer the more youthful fruit aromas and brightness in younger wines. However, if a wine has too much tannin, harshness, and astringency, it can be difficult to appreciate at any age.

The key to a good red wine really boils down to a balance between the components – aroma, flavor, alcohol, acidity, texture, and tannin. Sometimes it seems that a winemaker is just trying to produce a BIG wine with lots of extracts and significant tannin structure to support extended aging. And, often such wines get high praise from some wine writers. However, these wines are difficult to appreciate early on, especially in tasting rooms. If purchasing such wines, one needs faith that they will develop well with age and that fruit character will hold up long enough to eventually balance softer polymerized tannins. Some wines make it, and some don’t. Without a proper cellar for aging or just a distaste for tannins, folks will be better off enjoying mellower, more pleasant wines in the short term.

www.cellartracker.com, Wine Reviews and Cellar Management Tools

Tannin Chemistry by Daniel Pambianchi, https://winemakermag.com/technique/1045-tannin-chemistry-techniques

Skin Contact Decisions by Chik Brenneman (Sep-2021), https://winemakermag.com/article/skin-contact

Going the Distance: Crafting Age-Worthy Wines by Bob Peak, WineMaker Magazine, Oct-Nov 2021, pp 55-57

Turkey Day Pairings: What’s on the Table?

Wed, 17 Nov 2021 00:00:00 GMT

I have fond memories of Thanksgiving meals with my extended family. Both of my grandmothers were talented cooks who spent much of their days (holiday or not) in their kitchens, making bread and preserves, “putting up” fruits and vegetables, and creating filling meals that made all of us unbutton our pants when the meal was done.

My maternal grandmother specialized in turkey, gravy, and oyster dressing. For many years, I was the only kid I knew who had eaten oysters. I didn’t realize that dressing doesn’t require oysters until I was an adult looking for my own dressing recipe.

My paternal grandmother specialized in cloverleaf rolls. They rose on the backseat while she and my grandfather drove from their small town in Oklahoma to our big city in Texas. They also brought with them various pies and cakes. One year, we had no desserts because our two dogs figured out how to get on the kitchen counter and ate all of them the night before Thanksgiving. That was a sad holiday…no desserts and very sick dogs.

These days, my mother and I share most of the Thanksgiving cooking, though my husband tackles the turkey part of it. Like many, we spend hours peeling potatoes, slicing vegetables, boiling water, trying to figure out which dish goes in the oven when, arguing about whether or not it’s necessary to peel celery (it isn’t), and drinking wine (of course), and we’ve passed our recipes on to my daughter who loves making the mashed potatoes and pecan pie (along with bourbon whipped cream that we call “whoop cream”).

A few years ago, we decided to branch out and add a new dish each year to our Thanksgiving table, so now it features Spinach Madeline and the Pioneer Woman’s macaroni and cheese (with some edits) and roasted Brussel sprouts (which my dad never eats). It also features both a white and a red wine. Our table is full…as we are by the day’s end.

Let’s take a look at what some of my TWC teammates are putting on their Thanksgiving tables and, more important, which wines they’re pairing with their favorite dishes.

Beth (getting the party started early, just in time to watch parades and football): McPherson Sparkling with a splash of OJ and a breakfast casserole

Angie: We will definitely have two kinds of turkey: roasted and deep fried! I've got the Lost Oak Holiday Red ready to pour!

Taryn: Cinnamon apple pie and Lost Oak Holiday White!

Amber: Spinach soufflé. Every year we make it! Pairing it with McPherson’s Les Copains White.

Jon: Turkey and McPherson’s EVS Windblown Red

Stacey: Fresh green bean casserole. Not that canned stuff. Scalloped potatoes. Brennan or McPherson Viognier.

Kirk: Turkey and dressing with McPherson Chenin Blanc...unless there's homemade cranberry sauce. Then it's the Brennan '17 Cab Reserve.

Jill: Turkey and the fixins will start with Brennan Viognier at 1 p.m., McPherson Windblown at 2, and Brennan Cab at 5 for leftovers...and the cherry pie!! Exquisite!!

Merryl: My daughter makes Sweet Potato Divine. I will pair it with McPherson Sparkling.

Bobbi: Terry's sweet potato casserole using Kahlua (no marshmallows!!)! Paired with the Lost Oak Merlot!

Craig: Turkey with McPhersons’ Marsanne Roussanne

Collin: We’re having turkey and dressing with my famous giblet gravy. So, I’m thinking McPherson Roussanne Reserve and Les Copain White & Rosé.

Sandy: Homemade macaroni and cheese with McPherson Viognier!

Patti: Prime rib! There are 3 bottles of Brennan’s Super Nero already packed in the truck for it!

Carl: Texas cornbread dressing with Jimmy Dean sage sausage and chopped spinach with the Brennan Vineyards Buffalo Roam Reserve

Sheri: We’re having smoked turkey with McPherson EVS Red.

So if you’re wondering which TWC wines to put on your Thanksgiving table this year, you’ve now got some good direction. If you need any of these wines, swing on by the tasting room or visit our online store ( /Acquire ). The turkey may come out dry and the bread might be burned, but there’s no excuse for not getting the wine right!

October: A Month of Giving at TWC

Thu, 04 Nov 2021 00:00:00 GMT

In July, I announced our new “Pay It Forward” initiative at TWC, a program that allows us to give back to our community by donating to several local nonprofits on an annual basis. We kicked off the program in July and August and gave a portion of our sales to the Hill Country Community Needs Council’s Backpacks for Kids program.

October is “Adopt-a-Shelter Dog Month,” and it’s when we host our annual Howl-o-Ween event. So, it makes sense that we focus on our local SPCA during this month. By a stroke of luck, Howl-o-Ween fell on Halloween this year, and the event was very well attended by both humans and dogs.

Several dogs entered our costume contest, including two chefs from the movie Ratatouille, Beetlejuice (even with green fur!), and a “Texasaurus.” My dog Lobo was happy to attend the event but was not about to get in costume. He makes an excellent spectator.

The Director of the Hill Country SPCA was in attendance with one of the shelter’s canine residents…and rumor has it that sweet Venus found her forever home that day! Based on our sales for the day, we were able to donate $510.45 to the SPCA, and several guests made additional donations to the shelter.

This October, we also had the opportunity to celebrate Breast Health Awareness Month and support our local hospital’s Breast Center. So, 15% of all rosé sales during October went to the Hill Country Memorial Hospital Foundation.

Our local hospital provides a wide range of healthcare services to our community, and it’s a fixture here. Remarkably, it was started in 1971 with the financial support of 93% of Gillespie County residents. Today, our hospital still relies on the generosity of our community, and TWC is proud to have raised over $800 to give to HCM’s Breast Center.

If you were able to join us for Howl-o-Ween or purchased a bottle (or more!) of rosé here this month, THANK YOU for helping us give back to our community. Every dollar matters.

Next up in our “Pay It Forward” program: In December, the TWC team will adopt a local family through the Hill Country Community Needs Council and will provide assistance for the Christmas holiday. We’re gearing up for some holiday shopping…and it’s more special when you do it for someone in need!

Texas Wine Collective Wine Club Release – Nov-2021

Sat, 30 Oct 2021 00:00:00 GMT

Texas Wine Collective Wine Club Release – Nov-2021

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

McPherson Cellars Sangiovese 2019 TX High Plains R/M

Grape(s): Sangiovese 100%, sourced from Lahey Vineyards, Brownfield, Terry Cty, & Sagmor Vineyards, Lubbock County, TX
10-Day fermentation in SS tank; 25-day skin contact; aged 13 months in French oak barrels (20% new); bottled @ 13.7% ABV, 0.2% RS (DRY)
Sangiovese, a key grape from Tuscany, Italy, & the primary grape in Chianti, was first planted over 30 years ago on the Texas High Plains by Kim McPherson’s father, Doc McPherson. The aging in French oak adds a smoky vanilla nuance to appealing aromas & flavors of red liquorice, black cherry cola, white pepper, & baking spices. This lovely red is dry with medium body and velvety tannins at the finish. A terrific food wine.

Brennan Vineyards Super Nero 2018 Texas R

Previous Release Apr-2021
Grape(s): Nero d’Avola 28%, Newburg Vyd, Comanche Cty; Syrah 34%, Comanche Vyd, Comanche Cty, and Montepulciano 38%, Diamante Doble Vyds, Tokio, Terry Cty
Cuvées delestaged daily for 7 days; juice pressed from skins; fermented separately on D254 yeast in SS tanks for 7 days @ 68oF; aged 12-16 months in mostly used American & French oak barrels; blended & bottled at 14.1% ABV, 0% RS (DRY)
One of very few Texas vineyards growing Nero d’Avola, Newburg Vyd produces wonderful fruit for the base of this popular wine. Deep garnet color; aromas of cherries, bramble berries, leather, tobacco, cedar, and cinnamon with hints of violets & black peppercorns; flavors of ripe, cooked blackberries, brioche, and hazelnuts; lovely balance with a slight tannic grip on the finish; pair with beef, game birds, pork tenderloins, and smoky Texas BBQ!

Lost Oak Winery Holiday Red 2019 Texas R/M

Previous Release Nov-2020 was Merlot 50% and Ruby Cabernet 50%
Grape(s): Cabernet Sauvignon 42%, Merlot 39%, and Zinfandel 19%, all sourced from Texas High Plains vineyards.
Fermented in SS tanks; aged an average of 18 months in mostly neutral oak barrels; blended & bottled at 13.5% ABV, abound 1% RS (edge of dry vs sweet)
Dark cranberry red color; aromas of fresh berries with notes of vanilla and sweet tobacco; vibrant berry flavors bring a wave of fruit over the palate; smooth tannins on a silky finish. This versatile blend is made to complement traditional holiday fare – turkey or ham for Thanksgiving, tamales for Christmas Eve, & all your favorite side dishes & desserts. Happy Holidays!

McPherson Cellars Roussanne Reserve 2020 TX High Plains W/M

Grape(s): Roussanne 100%, sourced from Lahey Vyds, Brownfield, TX, Terry County
Fermented 28 days at 57oF in SS tank; aged in neutral oak barrels for 3 months; bottled @ 13.6% ABV, 0.3% RS (essentially DRY). McPherson Cellars also produces a regular bottling of Roussanne. This is considered a Reserve wine due to the oak barrel aging.
Because of similar landscape, soil types, and hot, dry, windy climate conditions, Rhône Valley varieties like Roussanne, also thrive in many regions of Texas. This shows peach and a delicate tea-like aroma, a full-bodied mouthfeel, and a subtle lemon drop candy flavor. Pair with grilled seafood, crab cakes, simple pork or poultry dishes, and refreshing summer salads.

Lost Oak Winery Reserve Viognier 2019 Texas W

Reg 2019 bottling was released in Sep-2020
Grape(s): Viognier 100%, Bingham Family Vyds, Meadow, TX Terry Cty
Fermented cold and aged in 18 months in French oak barrels; bottled at 16.8% ABV, <0.1% RS (DRY). This is considered a Reserve wine due to the oak barrel aging.
Another Rhône Valley white variety that flourishes in Texas. Bright, golden hue; aromas of honeysuckle blossom, clover honey, and golden apple with hint of citrus; flavors of ripe peach and nectarine with toasted coconut and vanilla; creamy, velvety mouthfeel with a hint of spiced pear; luscious finish with notes of honey, clove, nutmeg, and vanilla. Pair with smoked sausages and cheeses, baked brie with pear jam, shrimp fettuccine alfredo, grilled brussel sprouts with parmesan cheese, and even lavender crème brulée.

Brennan Vineyards Dry Rosé 2019 Texas W/M

Previous Release Nov-2020
Grape(s): Mourvèdre 70%, Newburg Vyd; & Muscat of Alexandria 30%, both sourced from Comanche Cty, TX
Fruit was directly pressed to minimize color and fermented separately in SS tanks; blended and bottled at 13.0% ABV, 0% RS (DRY).
Pale salmon color; aromas of cantaloupe, under-ripe strawberries, & pomegranate, with hints of white tea leaves & watermelon Jolly Rancher candy; fruit flavors of key lime, rhubarb, & strawberry with notes of white tea & gardenia; rich, full mouth-feel makes this an easy drinking wine that pairs well with most holiday fare.

Lost Oak Winery Holiday White 2018 TX High Plains S

Grape(s): Roussanne 100%, Oswald Vyds, Brownfield, TX, Terry Cty
Fermented cold & aged in SS tank; bottled @ 17.1% ABV, 6.5% RS (sweet dessert wine)
Late harvested grapes carried a load of sugar. Deep honey color with characteristic aromas of baking spices, pear cider, and notes of clove and ginger that lift from the glass. Flavors of Meyer lemon and caramel apple. Silky smooth dessert wine with a spicy finish hosting a touch of cinnamon. Pair with most of your holiday desserts or warm it up with spices and a splash of apple cider to make a delicious mulled wine.

McPherson Cellars Fleur D’Oranger 2017 TX High Plains S

Grape(s): Orange Muscat 100% sourced from Blackwater Draw Vyds, Terry County, TX
Late harvested at 29 Brix; fermented cold 6 days before neutral grape spirits were added to arrest fermentation. Aged in bottle 24 months in bottle before release. Bottled @ 17.4% ABV, 15% RS (very sweet dessert wine). This is basically a White Port!
Tasting Notes: Honeyed sweetness with spicy apricot and orange mamalade flavors. This is dessert by itself, or can accompany most any dessert you choose.

Brennan Vineyards Sweet ArrowRed 2017 Texas S

Previous Release Nov-2019
Grape(s): Muscat of Alexandria 27%, Newburg Vyd, Comanche Cty, TX, and Montepulciano 73%, Diamante Doble Vyd, Tokio, TX, Terry County
Fermented cold & aged in SS tanks; blended, sweetened, and stabilized before bottling @ 12.6% ABV, 4% RS (sweet dessert wine)
Vibrant crimson in color; aromas and flavors of sweet cherries & raspberries; very fruit forward; great wine for making sangrias, or chill for fun, easy sipping. Pairs well with cherry pie, plum tart, & most chocolates. Goes great with spicy Mexican fare and Texas BBQ sauce, too.

Texas Wine Collective Wine Club Release – Nov-2021

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

Red:

Brennan Vineyards Super Nero 2018 Texas R

Lost Oak Winery Holiday Red 2019 Texas R/M

McPherson Cellars Sangiovese 2019 TX High Plains R/M

Mix:

McPherson Cellars Sangiovese 2019 TX High Plains R/M

Lost Oak Winery Holiday Red 2019 Texas R/M

McPherson Cellars Roussanne Reserve 2020 TX High Plains W/M

White:

Brennan Vineyards Dry Rosé 2019 Texas W

McPherson Cellars Roussanne Reserve 2020 TX High Plains W/M

Lost Oak Winery Reserve Viognier 2019 Texas W

Sweet:

Lost Oak Winery Holiday White 2019 TX High Plains S

McPherson Cellars Fleur D’Oranger 2017 TX High Plains S

Brennan Vineyards Sweet ArrowRed 2018 Texas S

Red: 2 Texas, 1 TX High Plains
Mix: 1 Texas, 2 TX High Plains
White: 2 Texas, 1 TX High Plains
Sweet: 1 Texas, 2 TX High Plains

Brennan 3 McPherson 3 Lost Oak 3

6-Btl Mix Package includes:

Brennan Vineyards Super Nero 2018 Texas R/M

Lost Oak Winery Holiday Red 2019 Texas R/M

McPherson Cellars Sangiovese 2019 TX High Plains R

Brennan Vineyards Dry Rosé 2019 Texas W/M

McPherson Cellars Roussanne Reserve 2020 TX High Plains W

Lost Oak Winery Reserve Viognier 2019 Texas W

(12 Btl Mix Package includes 2 bottles of each wine)

Vineyard Source Info – Terry County, located SW of Lubbock, sources about 70% of the wine grapes grown in Texas! THP = Texas High Plains

Stories to Tell - Texas Wine Collective Wine Club Release –

Nov-2021

Lost Oak Winery Holiday Red - This fun wine has become a holiday tradition for Texas Wine Collective (4.0 Cellars). The first release many years ago was a Zinfandel with loads of sugar, about 5%. As new vintages came along, different grape varieties were used and the residual sugar content edged lower. The previous version was 50:50 Merlot-Ruby Cabernet. This blend, from the same vintage, is Cabernet Sauvignon 42%, Merlot 39%, and Zinfandel 19%, all sourced from Texas High Plains vineyards. The grapes were fermented in SS tanks; aged an average of 18 months in mostly neutral oak barrels; blended & bottled at 13.5% ABV, at around 1% RS (edge of dry vs sweet). The concept behind this wine was to have something on the table that essentially everyone could enjoy drinking with traditional holiday fare, including turkey or ham for Thanksgiving, tamales for Christmas Eve, and all of those favorite side dishes, casseroles and desserts. Happy Holidays!

McPherson Cellars Sangiovese - Sangiovese is the key grape variety in Tuscany used for Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, and other fine wines. Sangiovese has established a strong foothold here in Texas, typically producing elegant wines with rich red cherry fruit aroma and flavor, and an affinity to deliver soft, creamy, vanilla-tinged oak flavoring from barrel aging. Sangiovese makes great table wines that can also be enjoyed on their own as the wines tend to be more elegant and subtle than say Cabernet Sauvignon, Mourvèdre, or Syrah. Sangiovese was first planted over 30 years ago on the Texas High Plains by Kim McPherson’s father, Doc McPherson. Kim produces a regular Sangiovese from purchased grapes (typically Lahey Vyds in Brownfield) and a reserve Sangiovese with grapes primarily from a block in the original Sagmor Vineyard planted in 1985. Aging in French oak adds a smoky vanilla nuance to appealing aromas and flavors of red liquorice, cherry cola, white pepper, and baking spices. This lovely red is dry with medium body, a rich, soft mouth-feel, and velvety tannins at the finish. A terrific food wine.

Brennan Vineyards

Nero d’Avola is essentially the “national” grape of Sicily, originating on the hillsides above the port city of Avola located on the southeastern point of the island. It is also grown all over Sicily and much of the rocky, arid regions of southeastern Italy. Pat and Trellise Brennan fell in love with Nero d’Avola on a trip to Sicily. After much effort over several years, they were able to acquire grape vines to plant in their Newburg Vineyard in Comanche County, to date, one of very few vineyards in Texas with Nero d’Avola plantings. In order to produce sufficient quantities of Super Nero for both Brennan and Texas Wine Collective wine clubs, winemaker Todd Webster developed a blend to showcase the aromas and flavors of Nero d’Avola, yet provide more wine than a true varietal bottling could produce - Nero d’Avola 28%, Newburg Vyd, Comanche Cty; Syrah 34%, Comanche Vyd, Comanche Cty, and Montepulciano 38%, Diamante Doble Vyds, Tokio, Terry Cty. The cuvées were delestaged daily for 7 days; juice pressed from skins and fermented separately in SS tanks, aged 12-16 months in mostly used American & French oak barrels; blended & bottled at 14.1% ABV, 0% RS (DRY). This wine has deep garnet color; aromas of cherries, bramble berries, leather, tobacco, cedar, and cinnamon with hints of violets & black peppercorns; flavors of ripe, cooked blackberries, brioche, and hazelnuts; lovely balance with a slight tannic grip on the finish. One should pair this with beef, game birds, pork tenderloins, and smoky Texas BBQ!

Funky Food and Wine Pairings: Another Year of Thinking Beyond Cheese

Wed, 20 Oct 2021 00:00:00 GMT

Remember when the pandemic first started and things came to a halt? Well, it was during these slow, confusing times that GM Dave challenged some of our TWC team members to come up with new experiences for our customers who would be more than ready to enjoy wine and have some fun when everything opened up again. My brain got to work, and I presented him with 12 months of food and wine pairings: cupcakes and wine, donuts and wine, popcorn and wine, farmers market fruits and wine. These were some of my ideas that he gently turned down.

But several (six, to be exact) got the nod. So, the first year of our “beyond cheese pairings” began on Halloween with a Halloween candy and wine pairing event. I paired five traditional Halloween candies with five of our best wines, making sure to feature all of our winemakers and offer a variety of different wines. For extra fun, I dressed as a Hershey’s Kiss and shared Halloween and candy trivia. We held a costume contest, and the winner received a bottle of wine. Things were off to a good start…though I did discover that there’s really no good wine pairing for a York Peppermint Patty.

Next up was our holiday cookie and wine pairing. This one was great fun for me because I partnered with a baker friend who created miniature versions of some holiday favorites, including sugar cookies, gingerbread cookies, and peppermint cookies. FYI: Lost Oak’s Holiday with gingerbread cookies is always a winner.

In early 2021, we got ready for some football by pairing Super Bowl snacks and wine. This one was a challenge for Chef Amber who created five savory bites, including a jalapeño popper pinwheel and a mini-sub. It was during this pairing that participants discovered the joys of rosé and Chex Mix. Trust me on this.

Early spring brings Girls Scouts to our doors (and inboxes) selling their famous cookies, so this was the perfect time to share a Girl Scout cookie and wine pairing. And this pairing segued nicely into an Oreo and wine pairing in early summer. Who knew there are so many different flavors of Oreos…with new flavors released every year?? In case you’re wondering (and you should be), the Birthday Cake Oreo pairs quite well with McPherson Cellars’ Sherry.

Finally, we ended this 12-month food and wine adventure and celebrated the start of school with a Little Debbie snacks and wine pairing. My teammates thought I was crazy to try this one, but honestly, it might have been my favorite.

So now we begin a new year of fun and unique food and wine pairings. While we’re keeping some of last year’s crowd pleasers, we’ve got some new ideas brewing. First up is our second Halloween candy and wine pairing on October 30, 2021, featuring some of our newest wines along with an updated selection of candies. A few seats still remain at 11:00am and 1:00pm. Want to join the fun? Visit our Events Calendar here , and get your Halloween costume ready! Mine is good to go

Texas Cheese and Wine Experience (Oct-2021)

Fri, 15 Oct 2021 00:00:00 GMT

Texas Cheese and Wine Experience (Oct-2021)

The Texas Cheese and Wine Experience in the comfortable boardroom at Texas Wine Collective is available every day, by reservation. Groups of 2-12 make reservations online (www.texaswinecollective.com) and gather at the appointed time (11:00, 1:00, 2:30, or 4:00) to experience a pairing of 5 Texas cheeses with 5 Texas wines from the TWC partner wineries: Brennan Vineyards, Lost Oak Winery, and McPherson Cellars. Most Saturdays, I have the privilege to host these pairings, and while sharing with a wonderful group of ladies from Houston this past Saturday (9-Oct-2021), an inspiration came to me to write about this special cheese and wine pairing opportunity.

Wine glasses, water bottles, napkins, pens, tasting sheets that outline the list of cheeses and wines to be paired that day, and small plates with samples of each cheese are set on the boardroom table. When participants enter, they are greeted and asked to take a seat on the upholstered benches at the table. A welcome is given and some conversation is initiated to discover where the group is from and how/why they decided to visit TWC.

A brief history of TWC is provided. While considering the amazing growth of the Texas Wine Industry, especially the establishment of so many wineries and tasting rooms to serve the burgeoning number of tourists and visitors to the Fredericksburg area, the partner winery owners began to consider the concept of a Wine Collective tasting room on the U.S. 290 Wine Trail in 2010. It was clear how unlikely visitors would drive 2 hours to Brennan Vineyards in Comanche, TX, 4 hours to Lost Oak Winery in Burleson, TX, or 6 hours to McPherson Cellars in Lubbock to taste their delicious wines. So, the decision was made to create a collective tasting room near Fredericksburg. When opened in 2012, the original name was 4.0 Cellars, since each winery had a tasting room in their hometown, and this site on the 290 Wine Trail became the fourth, or version 4.0. Recently the name was changed to reflect the original concept and effort involved to create Texas Wine Collective.

The comfortably seated guests are then told that all milk used to produce the cheeses was provided by animals farmed in Texas. Also, the creameries and cheese makers are in Texas. Currently, all the cheeses are purchased through Antonelli’s Cheese Shop in Austin, TX. Further, only Texas-grown grapes are used by the TWC winery partners to produce the wines for this pairing, AND all the winemakers are native Texans! It truly is a TEXAS Cheese and Wine Experience.

What follows is a streamlined narrative of that provided to the group of ladies from Houston on Saturday, 9-Oct-2021.

The first cheese, a soft Chevre or goat’s cheese, comes from CKC Farms in Blanco, TX. This is essentially a cream cheese produced from goat’s milk, and can be used in many ways: bruschetta, enriching a casserole, cheese cake, or mac and cheese recipe, and added to mashed potatoes to enrich the flavor profile. This soft, mellow cheese goes really well with all the wines served in the pairing, but especially with McPherson Cellars Roussanne-Marsanne blend (50:50), crafted by Kim McPherson and his assistant, Spenser Igo. These grape varieties are native to the southern Rhône Valley of France where they flourish in sandy, gravelly soil and experience a typical Mediterranean climate that is hot, arid, and windy. These grape varieties also thrive in various Texas wine growing regions, especially the High Plains, that offer similar growing conditions. This blend offers a rich mouth-feel with aromas and flavors of peach and nectarine with a bit of citrusy zing on the finish - a lovely dry wine that shows how well white Rhône varieties typically do in Texas.

The second cheese, Indigo Ridge, comes from River Whey Creamery in Schertz, TX. This light-colored cow’s milk cheese reminds one of Italian Asiago or maybe a young Gouda. It is delicious on its own with some freshly-baked bread, fruit, and white wine. Indigo Ridge was paired with Brennan Vineyards Reserve Semillon, crafted by winemaker Todd Webster. Semillon is perhaps not familiar to most Texas tasters, but is an important variety in the Bordeaux region of France where it is often blended with Sauvignon Blanc and is the primary grape used to produce the exceptional Sauternes dessert wines in southern Bordeaux. The grape actually grows well in parts of Texas, including Comanche County, and is used by Todd Webster to help lower overall alcohol content and add rich honeyed pineapple character when blended into Brennan’s signature wine, Viognier. When sufficient quantities of fruit are available from a good harvest, a varietal bottling of 100% Semillon, like this wine, is typically produced.

Cheese #3 was a fun one called Drunken Monk from Eagle Mountain Farmhouse Cheese in Lipan, TX. This sample is darker in color, partly because wheels of cheese are soaked in Balcones Whiskey distilled in Waco, TX, absorbing color and a bit of boozy flavor into the cheese. It is amusing to suggest that no drunken monks were involved in making this cheese, but one can’t be too sure about drunken cheesemakers who may polish off a bit of whiskey once the cheese is removed. (LOL) McPherson Cellars EVS Windblown Red matches well with this stronger cheese. EVS stands for Earth, Vine, and Sky which is mostly what one sees when visiting the many vineyards on the Texas High Plains. And, it is pretty much assured that when visiting such a vineyard, the wind will be blowing (Windblown). EVS Windblown is a delicious blend of 5 red Rhône grapes that grow extremely well in Texas: Syrah, Grenache, Carignan, Petite Sirah, and Mourvèdre, all sourced from Texas High Plains vineyards. This rich blend offers enticing aromas of cherry, vanilla bean, and woodsmoke; flavors of dark berry fruit with peppery notes, hints of fresh porcini mushrooms, and delicate oak nuances all leading to a rich, long finish with silky tannins.

The fourth cheese, Granbury Gold, named for the larger neighboring city of Granbury, TX, also comes from Eagle Mountain Farmhouse Cheese in Lipan. This mild cheddar is delicious when used for grilled cheese or on ham sandwiches, for pimento cheese, or as a base for mac and cheese. Lost Oak Winery Cabernet Sauvignon sourced mainly from Texas High Plains vineyards is a wonderful match for this cheese. Veteran winemaker Jim Evans makes this wonderful Bordeaux-style blend that contains Cabernet Sauvignon 88% and Petit Verdot 12%, similar to many French and California wines based on Cabernet Sauvignon. It should be noted that almost all French Bordeaux reds are blends, and this blend concept works equally well in the Lone Star State.

This wine is labeled as a Cabernet Sauvignon since it meets the U.S. legal requirement to contain at least 75% of the grape variety indicated on the front label. So, when one sees a Cabernet Sauvignon, for example, on the shelf, you know that it should be at least 75%. However, unless noted on the back label or in some other way as to the full composition, you really don’t know what other variety or varieties may be blended into the wine.

The fifth and final cheese, Keystone, also comes from River Whey Creamery in Schertz, TX. This light-colored cheese can be either soft or dry and crumbly depending on how long it has been aged. The flavor might remind you of Parmesan, one of the world’s best wine-pairing cheeses, and Keystone is fun to grate and use like Parmesan on pizza, lasagna, pasta dishes, and to enhance flavor in mac and cheese. Paired with Keystone cheese was another delightful Bordeaux-style blend, labeled Cabernet Franc from Lost Oak Winery, containing Cabernet Franc 81%, Merlot 13%, and Petit Verdot 6%. In this case, the less well-known Cabernet Franc is sourced from perhaps the only vineyard in Tarrant County (Ft. Worth), Burning Daylight Vineyard, owned by Missy and Dave Gudal. Their lovely fruit goes to Lost Oak Winery in nearby Burleson where winemaker Jim Evans, and his assistant, Angela Chapman, created this delicious blend that offers aromas and flavors of dark cherry, black currant, toasted vanilla, baking spices, and hints of soft green herbs with subtle tannins on the finish.

Although Cabernet Franc lingers mostly in the background and as a minor blend component in many Bordeaux-style reds, it has a very important place in the wine world. Long ago the white grape Sauvignon Blanc was genetically crossed with Cabernet Franc, resulting in the Cabernet Sauvignon variety, the most widely planted and served red wine around the world. Without Cabernet Franc, we would not have Cabernet Sauvignon!

Hosting these relaxed and delightful cheese and wine pairings is very enjoyable, and I love sharing the cheeses, wines, and stories with Texas Wine Collective guests. Please make a reservation and visit soon for a Texas Cheese and Wine Experience.

Website references for more info regarding this Carl’s Corner post:

www.texaswinecollective.com Blog+Press Happenings at TWC Carl’s Corner

Mac and Cheese - Comfort Food Extraodinaire, 3-Mar-2021 (Carl’s “Famous” Recipe)

Texas Cheeses for 2020 24-Jun-2020

@txwinecollectivefbg on Instagram

www.antonellischeese.com 4220 Duval St, Austin, TX 78751 512-531-9610

www.riverwheycreamery.com 17361 Bell North Dr., Suite 115, Schertz, TX 78154

www.eaglemountaincheese.com 104 E. Lipan Dr, Lipan, TX 76462 254-646-3090

ckcfarms.pagaloo.com, chrissy.ckcfarmsgmail.com Blanco, TX 830-822-6175

www.lostoakwinery.com 8101 County Rd 802, Burleson TX 76028 817-426-6625

www.mcphersoncellars.com 1615 Texas Ave., Lubbock, TX 79401 806-687-9463

www.brennanvineyards.com 802 S. Austin St (TX-16), Comanche, TX 76442 325-356-9100

The 80’s Are Coming to TWC! Radical!

Wed, 06 Oct 2021 00:00:00 GMT

I started middle school in 1980, finished high school in 1986, and graduated from college in 1990. The 80’s marked almost the entirety of my adolescence, and as you might imagine, it was a turbulent time…particularly for my fashion and musical tastes. I can divide the 80’s roughly in half based on my attire and what I listened to on mixed tapes.

I started the 80’s in full-on prep mode. My friends and I all had copies of Lisa Birnbach’s prep primer, The Official Preppy Handbook (published in 1980, of course). Pink and green? I wore it. Top-Siders? YES..more than one pair! A Bermuda bag? Of course…with multiple covers to match my many belts and headache-inducing headbands. And SO many Fair Isle sweaters. I still have my copy of Birnbach’s book with my middle school signature (big and loopy) proudly in the front cover.

Somewhere in my early high school years, things changed, and thus began the look that I think many people associate with the 80’s. I started shopping at Contempo Casuals where I discovered the joys of neon, shoulder pads, giant sweatshirts, and anything that looked like paint had been spilled on it. And my hair was huge (thank you, Dippity Do).

In 1985, the release of Desperately Seeking Susan starring Madonna sealed the deal: My friends and I were all about ripping everything we owned and wearing random layers of slouchy clothing. The biggest fight my mom and I ever had was over a pair of ripped “boyfriend” jeans. People now can pay well over $200 for that look.

Much like my fashion choices, my musical taste wandered wildly during the 80’s. In 7th grade, I was listening to Billy Joel, Journey, John Denver, and Chicago on my 8 track player (OK, some were late 70’s throw backs). By the time 8th grade rolled around, my dad had gotten me a double cassette player with a turntable. It was the dawn of the mixed tape for me, and I got busy.

During high school, my closest friend and I would spend hours pouring over her dad’s classic record collection, selecting songs for mixed tapes that we’d make for our friends and for school pep rallies. We were the mixed tape girls. Classic rock anthem “Baba O’Riley (Teenage Wasteland)” was an early favorite, as was “Layla.” But we also threw in some Donna Summer, Bee Gees, and Village People from time to time just to scratch the disco itch. We thought we were very cool, and perhaps we were.

While my “bestie” stuck with classic rock throughout high school, I discovered INXS and Split ENZ and The Smiths and Echo and the Bunnymen and more one-hit wonders than you can shake a stick at. I couldn’t get enough of Billy Idol, and to prove it, at one point my hair was short and spiky. If you’d asked me then, I would have told you that my favorite band was the Psychedelic Furs. But I also managed to see a variety of live concerts at the Summit (the Rockets’ arena that is now a church): the Cars, the Police, Prince, Van Halen, and the Gap Band. I saw Def Leppard twice in high school, but that was at a much smaller (and dirtier) arena.

My musical tastes took another turn when I started college. While Prince remained my favorite artist during that time (and on into adulthood, if I’m being honest), I discovered Pink Floyd, the Grateful Dead, REM, B-52s, 10,000 Maniacs, and U2…and lots of famous (and infamous) Austin bands and musicians.

As I write this, it feels like musically I’m writing about more than just 10 years. Some people poke fun at the 80’s, but really, which decade can boast a more diverse collection of music and musicians? Yacht rock, light rock, folk rock, classic rock, hard rock, punk rock, alternative rock…the 80’s had it all. And I loved it all.

Which is why I’m excited about TWC’s upcoming Spazmatics concert. Dubbed the “ultimate new wave 80’s show,” I realize that they can’t possibly play all the bands I loved during the 80’s, but judging by their play lists, they’re going to nail several of them. So if you love the 80’s as much as I do, or even half as much as I do, I hope you’ll join me at TWC on Friday, November 12, 2021, at 7:00 because you’re going to hear the best and nerdiest versions of Billy Idol, a-ha, Rick Springfield, Duran Duran, Soft Cell, INXS, Depeche Mode, Madonna, and so very many more. YOU DO NOT WANT TO MISS THIS. And will I be wearing my very best 80’s attire? You bet. Radical!

To get tickets, here you go: /events/80-s-Night--Spazmatics-Concert.

Texas vs. Spain: Spanish-origin Grape Varieties

Mon, 27 Sep 2021 00:00:00 GMT

A special wine pairing event is scheduled at Texas Wine Collective on Sunday, 3-October, to provide a fun opportunity to appreciate the similarities and differences between Albarino, Mourvèdre (or Monastrell/Mataro), and Tempranillo grown and produced in Texas versus key regions in Spain. There will be two sessions, 12:30 pm and 2:30 pm. For more information and to make a reservation, check out the www.texaswinecollective.com website.

This Carl’s Corner post focuses on the 6 wines to be tasted at this Texas vs. Spain pairing event. Albariño, a wonderful white grape variety, will be served first. Albariño is commonly grown in the northwestern Spanish regions of Galicia and Rias Baixas, and just a bit further south in northern Portugal where it is called Alvarinho. The nearby Atlantic Ocean provides these regions a bit cooler climate than other parts of the Iberian Peninsula, so it makes sense that much of the Albariño in Texas is grown on the High Plains with cooler nights and greater diurnal temperature variation.

McPherson Cellars Albariño 2019 Texas High Plains is sourced from Castaño Prado Vineyards, Brownfield, TX, Terry County. The grapes were mechanically harvested, fermented cool for 25 days; aged in SS tank; and bottled at 12.5% ABV, 0.4% RS (essentially DRY). This delightful version of Albariño offers aromas and flavors of peach, melon, apple, and hints of citrus-lime pith; and a smooth texture leading to a pleasant, slightly crisp finish. This wine pairs beautifully with grilled seafood or chicken, spicy Thai or Asian dishes, and Spanish paella.

Alma Terra Albariño Ponte Vineyard 2020 Rias Baixas DO is sourced from Ponte Vineyard in the hilly region of Rias Baixas, Spain. The wine is dry with aromas of green apple and tropical fruit, and flavors of peach and a soft citrusy note of lime. With a medium body and 12.5% ABV, this Albariño has good balance between acidity and fruit with an easy, slightly racy finish. It pairs so well with seafood, paella, and mild cheeses.

Mourvèdre, most often called Monastrell or Mataro in Spain, is the most commonly grown variety in the hot, Mediterranean-influenced southeastern Spanish region of Valencia and the important sub-regions of Jumilla, Alicante, and Yecla. It is thought that the French adaptation of the name to Mourvèdre came from Murviedro, an area located in southern Valencia where the grape is grown extensively. Because of the climate in these areas of origin, Mourvèdre tends to grow quite well in hot areas of Texas, like the Texas Hill Country, central West Texas, and the western Permian Basin region.

Lost Oak Winery Mourvèdre 2019 Texas High Plains is sourced from Diamante Doble Vineyards located near Tokio, TX, Terry County. Fruit was mechanically harvested, fermented in SS tank; aged 15 mo in French and American oak barrels; and bottled at a mellow 12.3% ABV, 0.0% RS (DRY). Typical of Mataro or Monastrell, this wine offers deep ruby color; aromas of black tea leaf and wild raspberry; flavors of wild berry fruit with hints of caramel and vanilla; and a finish that shows balanced tannins with delicate flavors of chocolate-covered cherries and gingerbread. Pair this wine with strong cheeses, braised lamb shank, chicken shawarma, garlic parmesan baked eggplant, or snickerdoodle cookies.

Juan Gil Monastrell Silver Label 2019 Jumilla DO was sourced from low-yielding old vine vineyards planted on rocky, limestone rich soils and fermented in temperature controlled stainless steel tanks. The wine shows a deep red color, abundant ripe fruit aromas and flavors, and a long spicy, well-balanced finish showing toasty vanilla notes from aging in French oak barrels for 12 months. Earthy, smoky notes on the finish might remind one of a rich Mourvèdre from the Rhône Valley in France.

Next up is Tempranillo, famous for making fine red wines in the Rioja and Ribera del Duero regions of Spain, and as one of the key grapes (called Tinta Roriz) in Port wines. The climate in these regions is hot & dry with a desert-like diurnal temperature shift of 25-40oF between the nighttime low and daytime high. The vineyards in these Iberian regions typically sit at relatively high elevations (1,500-2,500 ft above sea level) and in many places look a lot like Texas wine-growing areas.

Tempranillo is derived from the word “temprano”, meaning early, and this early nature of the variety can cause issues here in Texas with early buds damaged by spring frosts and early ripening that brings red grapes to the winery while still processing white varieties. However, because Tempranillo produces such delicious wines, Texas winemakers just seem to endure these “early” inconveniences.

Brennan Vineyards Tempranillo 2017 Texas is Tempranillo 87%, a mix of Newburg Vineyard in Comanche County and (Ossowski’s) Nubbin Ridge Vineyard near Cross Plains, TX, in Callahan Cty; plus Syrah 13%, sourced from Lahey Vineyards near Brownfield, TX in Terry County. Fruit was machine harvested; fermented cool in SS tanks with about 4 weeks maceration; aged 18 months in a mix of American & French oak barrels; blended and bottled at 14.7% ABV, 0.0% RS (DRY). This rich, fuller-bodied wine shows the expected quality from an excellent 2017 vintage, offering a deep amber-ruby color; fruit forward aromas of cherries & bramble berries; medium body with flavors of tart blackberries, dark cherries, and notes of soil, leather & pipe tobacco; with good balance and lush, ripe tannins on the finish. Pair with heavier meat dishes like beef tenderloin, short ribs, and pot roast.

Burgo Viejo Crianza 2016 Rioja DOCa is a blend of Tempranillo 90% and Graciano 10%, a grape variety commonly grown alongside and blended with Tempranillo. Fruit was sourced from vines planted in rocky, limestone-rich soils on hillsides of the Ebro River Valley located northeast of Madrid and west of Barcelona. The grapes were fermented in temperature controlled stainless steel vats, aged 12 months in American oak barrels, and bottled at 13.5% ABV. This wine offers deep red color, ripe black cherry fruit aromas and flavors, and a spicy well-balanced finish showing dusty tannins and notes of toasted vanilla, leather, and pipe tobacco.

To make this event even more special, Chef Amber, TWC assistant manager (tasting room and events), will prepare several delicious small bites (tapas) to accompany the wines. Reserve your seat and join us for this fun tasting and learning experience.

Fortified Port-style Dessert Wines (Portejas)

Mon, 13 Sep 2021 00:00:00 GMT

The Black Spanish, or Lenoir vines, growing in front of the logo tanks at Texas Wine Collective were discussed in a previous Carl’s Corner posting. Black Spanish is a hybrid grape that grows well in the hot, more humid climates of Texas. The vines were planted in 2013 by folks from Lost Oak Winery, one of our owner/partners, and were intended to be a “show” vineyard, a garden really, so that visitors could see and appreciate grapevines. However, once we saw grape clusters ripening, it seemed only right to each vintage and make something fun with them, like a Portejas.

In 2017, nearly 1,000 lbs of grapes were harvested and hauled to Brennan Vineyards in Comanche, TX, where winemaker Todd Webster and the Brennan crew helped destem, crush, ferment, and press off a single barrel of dark wine. Later, this was combined with some Ruby Cabernet and converted into a Portejas, a Texas port-style dessert wine. This limited bottling, affectionately called Carlos and Willie’s Portejas (named after Carl Hudson and Bill Kreitz, the team that primarily managed the vineyard in 2016-2017), was sold from the tasting room (long since sold out). Currently, a new Brennan Vineyards Portejas, produced from Ruby Cabernet and Alicante Bouschet grapes is available at TWC. With this in mind, the objective of this Carl’s Corner post is to detail the steps and procedures commonly used to produce a port-style dessert wine.

The traditional procedure involves using a neutral-aroma yeast strain to start a normal fermentation of ripe grapes, typically red, with a sugar level of 24-26 degrees Brix (essentially 24-26% sugar). As the yeast converts sugar to alcohol, and the residual sugar level falls to about 8-10 degrees, the winemaker adds alcohol in the form of distilled grape spirits (140-150 proof, think moonshine made from grapes), brandy (distilled wine, 80 proof/40% alcohol), or even neutral distilled spirits (like Everclear). Everclear, based on grains, is the most readily available distilled spirit, but, most grape-based ports benefit in flavor from the addition of neutral grape spirits or barrel-aged brandy. Raising the total level of alcohol to 18-21% essentially kills yeast cells and stops any further fermentation. Thus, unfermented sugar remaining in the wine will be captured as a natural sweetening agent when the alcohol level is raised.

Another popular approach to making a port-style wine is to borrow the procedure for producing fortified sherry wines. In this case, the original wine is fermented all the way to dryness (little or no sugar remaining), and after aging, typically in oak barrels or with oak chips, the appropriate amounts of sugar (or sweet grape juice concentrate) and alcohol are added. Again, the target is usually 5-10% sugar and 18-21% alcohol.

After production, ports made from red grapes can be aged with limited air contact before bottling to be classified as a ruby port with a dark red-black color and flavors of roasted black fruits and mocha chocolate. If the wines are aged in barrels at higher temperatures and with significant oxygen (air) contact, they will develop a dark whiskey or tea color, becoming a tawny port with flavors of roasted nuts and caramel. Most winemakers will give port-style dessert wines some aging time in contact with oak, either in barrels or with oak chips/staves, to enhance the flavor profile and give a richer, more complete finish.

Fortified wines, like ports and sherries, in storage and once opened, are usually more stable and last longer than typical table wines since they contain high levels of sugar and alcohol, two of nature’s best preservatives (salt being another). Sugar levels of about 5-10% and alcohol levels of 18-21% help protect these fortified wines from oxidative and microbial spoilage in the winery, as well as during shipping and storage. This also minimizes or eliminates the need to use another additive, potassium sorbate, commonly used in lower alcohol sweet wines to prevent re-fermentation of residual sugar after the wine goes into the bottle.

One final note - the name Portejas is trademarked for use by the Texas Department of Agriculture and Texas Wine and Grape Growers Association and can be used by Texas winemakers for a nominal fee. It is an adaptation of words that highlight the following:

+ Port - to indicate the type of wine and to pay homage to the country of Portugal

from which port wines originated;

+ Tejas – a Spanish adaptation of an early Indian word for “friend” that is commonly

used to indicate the area now known as the state of Texas; and

+ Por Tejas - taken literally in Spanish to mean “for Texas.” Pretty neat, huh?

Meet Some New TWC Faces!

Wed, 08 Sep 2021 00:00:00 GMT

A couple of weeks ago, I wrote about how TWC is balancing old and new…maintaining what’s always made us a favorite in the Texas Hill Country while making room for new experiences and adventures. Part of this balance involves welcoming new teammates into our TWC family.

Read on to meet three of our newer team members. Then, challenge yourself with a quiz about them (answers at the bottom…no cheating!).

While she’s not native to Texas as she was born in California, Alison Etter, also known as Ali, got here as quickly as she could when she was 10 years old. She was born the year that Andy Warhol died and Cherry Garcia (MY favorite ice cream back in the day!) was created. If she could start a club, it would be a book club for music therapists. When Alison’s not drinking wine, she drinks lots of water…obviously to prepare for her wine drinking!

Shanae Haynes, aka Sunshine or Shanae-nae, grew up in the middle of nowhere in Missouri and drove to Texas in search of warm weather and new faces. She certainly found both here! If she were to start a club, it would be called “Sips, Sails, and Puppy Dog Tails” and would focus on, you guessed it, wine, travel, and dogs (Can I join this club??). If she could eat only one food for the rest of her life, it would be tacos: breakfast tacos, lunch tacos, dinner tacos, dessert tacos…all paired with sparkling wine.

Sherilyn Weis started her tenure here as a TWC Wine Club member and couldn’t resist joining our team. While she goes by Sheri, she quickly earned the nickname “One Arm” here at the Collective (Ask around for that story!). An Army brat, she ended up serving in the Army and marrying a soldier, so she’s lived in many places. But when it was time for him to retire, her husband chose Texas. Sheri drinks a little of everything when not drinking wine: coffee, tea, beer, whiskey. Her club would focus on good food, good drink, and great conversation.

So how well do you think you know Alison, Shanae, and Sheri? Try this little quiz:

1) Which of these new TWC teammates says that her first concert was Van Morrison and her go-to dance move is the Mashed Potato?

a) Alison
b) Shanae
c) Sheri

2) Who saw the Backstreet Boys’ Millennium tour…and would do it again?

a) Alison
b) Shanae
c) Sheri

3) Who has seen ZZ TOP but wouldn’t want to again now that Dusty Hill has passed away?

a) Alison
b) Shanae
c) Sheri

4) Who might you find two-stepping after she’s enjoyed a cocktail or two?

a) Alison
b) Shanae
c) Sheri

5) Whose go-to dance move is playing air guitar?

a) Alison
b) Shanae
c) Sheri

6) Whose life story would be titled “Another Trip Around the Sun”?

a) Alison
b) Shanae
c) Sheri

7) This team member’s biography would be a songbook called Traveling the World and Hugging All the Trees .

a) Alison
b) Shanae
c) Sheri

Whether you passed the quiz or not, I hope you’ll take time to get to know some of our new teammates next time you’re visiting the Collective. And if you know of anyone who wants to join a fun team, send them our way. We’re always looking to add great people to our TWC family!

And now you can look at the answers:

1) c (and she’d love to see Van Morrison again!)
2) a
3) b
4) b
5) a
6) c
7) a

Wine Club Selections for Sept-2021

Tue, 31 Aug 2021 00:00:00 GMT

It has been an unusual summer, with milder temperatures, and a LOT more rain. Can you remember seeing the Texas Hill Country this green?! Grape growers all over the state have been working hard to control fungal diseases and mildew problems that wet weather and warm temperatures have promoted. Now it’s harvest time and most growers and winemakers are really busy getting the 2021 vintage underway and under control

Texas Wine Collective is preparing for the September 2021 Wine Club Release. The Pickup Events, scheduled for Sundays, 12-Sep and 19-Sep, 11:00-1:30 or 2:30-5:00 sessions, will be similar to the June events with an opportunity to bring 2 guest attendees per club membership (total of 4 adult attendees per wine club membership) – with advance reservations. The format will remain consistent with the opportunity to taste all 6 dry wines, red and white, along with 3 small-bite food pairings. Or, club members and their guests may choose a complimentary single glass of wine from the release list. Look for Wine Club emails and announcements, make your reservations, and join us at Texas Wine Collective for the September Wine Club release. More information is available on the website – www.texaswinecollective.com.

Our winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars, are pleased to offer the following wines for the September-2021 Wine Club Release.

Texas Wine Collective Wine Club Release – Sept-2021

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

This allocation includes three very tasty reds, one from each winery partner. Brennan Vineyards Winemakers Choice Vol VI (or as we call it “W 6”) will be wonderful for heartier meals and grilled fare this fall. Lost Oak Winery brings a new vintage of their very popular High Plains Merlot, and McPherson Cellars offers a new vintage of the delicious Rhône-style blend, EVS Windblown.

Brennan Vineyards Winemakers Choice Vol. VI Texas R/M

Grape(s): Cabernet Franc 42%, Blackwater Draw Vyd, THP; Carmenere 22% and Graciano 18%, Lahey Vyd, Brownfield, Terry Cty, THP; and Cabernet Sauvignon 18%, Newburg Vyd, Comanche Cty, TX
Mechanically harvested; cuvées fermented separately in SS tanks; aged 12-18 months in mostly used American & French oak barrels; blended & bottled @ 14.2% ABV, 0% RS (DRY)
Dark ruby color; fruit-forward aromas of raspberry, red currant, and sour cherries with hints of eucalyptus, rosemary, wet soil, and tobacco; lush fruit flavors of dark cherries, plums, and blackberry pie enriched by notes of suede leather and pipe tobacco; ripe tannins bring a bold richness to the finish. Pair with heavier meat dishes such as ribeye, smoked turkey, beef short ribs, and smoky Texas BBQ!

Lost Oak Winery Merlot 2019 TX High Plains R/M

Grape(s): Merlot 100% - 60% from Diamante Doble Vyd, Tokio, TX, and 40% from Bingham Family Vyds, Meadow, TX (all Terry County)
Fermented in SS tanks, aged 18 months in mix of American & French oak barrels; 15.2% ABV, 0.0% RS (DRY)
Dark ruby color; aromas of ripe cherry, black raspberry, ripe orange bell pepper, with vanilla and spice notes from oak aging; flavors of red cherry and red currant with hints of earth and cinnamon; subtle tannins frame a lingering finish with a dark cocoa note. Pair with roast beef, French dip sandwich with aioli, grilled flank steak with red wine garlic sauce, and dark chocolate.

McPherson Cellars EVS Windblown Red 2019 TX High Plains R

Grape(s): Syrah 24%, Grenache 22%, Carignan 20%, Petite Sirah 20% (Durif in France), and Mourvèdre 12%, Texas High Plains vineyards
Three-day cold soak and seven-day fermentation in SS tanks at 78oF with 24 day total skin contact; aged 10 months in French oak barrels (15% new); bottled @ 13.8% ABV, 0.4% RS (essentially DRY)
These varieties all grow well in similar Texas climates, and this is a classic Rhône-style blend that offers an enticing aroma of cherry, vanilla bean, and woodsmoke; flavors of dark berry fruit with peppery notes, hints of fresh porcini mushrooms, and delicate oak nuances all leading to a rich, long finish with silky tannins. Pair with summer grilled favorites and richly flavored casseroles (bacon mac and cheese!).

The white wines for this allocation also include an offering from each of the TWC partner wineries. These delicious dry wines will provide pleasant drinking for late summer picnics and upcoming football grilling and watching parties.

Brennan Vineyards Viognier 2020 Texas W/M

Grape(s): Viognier 78%, Comanche and Newburg Vineyards, and Semillon 22%, Newburg Vyd, Comanche Cty, TX
Mechanically harvested, pressed with minimum skin contact, fermented cold at 52oF; aged on the lees in SS tanks; blended and bottled @ 14.8% ABV, 0.0% RS (DRY)
Semillon achieves full ripeness at lower sugar content than Viognier, Brennan’s signature grape, so such a blend moderates the final alcohol level and adds additional flavor components. Medium gold color; a bouquet of apricot nectar and honeysuckle blossom; flavors of citrus, pineapple, and blood orange; great balance of acidity with fruit to bring a smooth finish to this medium-bodied wine. Pair with pork tenderloin, shrimp scampi, Caprese salad, and cream cheese bruschetta.

McPherson Cellars Roussanne-Marsanne 2019 TX High Plains W

Grape(s): Roussanne 50% and Marsanne 50%, sourced from Timmons Estate and Lahey Vyds, Brownfield, TX, Terry Cty
Fermented 27 days at 57oF in SS tank; aged in SS tanks; blended and bottled @ 13.4% ABV, 0.3% RS (essentially DRY)
Because of similar landscape, soil types, and hot, dry, windy climate conditions, Rhône Valley varieties, like Marsanne and Roussanne, also thrive in many regions of Texas. Typically, both varieties are used in blends, and this is no different. Marsanne brings delicate aromas of toasted almonds, a honeyed richness, and subtle citrus flavors. Roussanne adds peachy and tea-like aromas, a full-bodied mouthfeel, and a subtle lemon drop candy flavor. Pair with grilled seafood, crab cakes, simple pork or poultry dishes, and refreshing summer salads.

Lost Oak Winery Blanc du Sharkey 2020 Texas W

Grape(s): Blanc du Bois 51%, Village Creek Vyd, Burleson, TX, and Chardonel 49%, from Village Creek and JLor Vyds, Burleson, TX, Johnson Cty
Blanc du Bois and Chardonel fermented cold together and aged in SS tank; bottled @ 14.1% ABV, <0.1% RS (DRY)
Two-hybrid grape varieties fermented together to develop balance and flavor integration. Pale straw color; vibrant aroma of tropical fruit, white peach, and rose petal; flavors of peach carry over to the palate accompanied by star fruit and a hint of ginger; soft acidity with tropical tangerine for a zesty finish. Pair with Camembert cheese, Caesar salad, crab cakes, chicken Florentine, and grilled pineapple.

The three sweet wines in this release should certainly satisfy our wine club members with a sweet tooth. Included is a long-awaited Portejas offering from Brennan Vineyards.

Lost Oak Winery Gewurztraminer 2020 TX High Plains S

Grape(s): Gewurztraminer 100%, Diamante Doble Vyd, Tokio, TX, Terry Cty
Fermented cold & aged in SS tank; sweetened, stabilized, & bottled @ 13.9% ABV, 1% RS (semi-sweet)
Light honey color; aromas of pear, mango, papaya, and pineapple; flavors of stone fruits, pineapple, and lychee; zestiness on the finish with a hint of lime. Pair with peach shortcake, grilled stuffed jalapenos, cobb salad with balsamic vinaigrette dressing, pineapple upside-down cake, and soft cheeses with buttery crackers.

Lost Oak Winery Sweet Riesling 2019 TX High Plains S

Grape(s): Riesling 100%, sourced from Texas High Plains vineyards
Mechanically harvested; fermented cold and aged in stainless steel tank (no M/L); sweetened, stabilized, & bottled @ 12.6% ABV, 3.5% RS (sweet)
Pale yellow color; delightfully sweet with aromas of granny smith apple, pear, and wildflower honey; flavors of a prickly pear fruit, golden delicious apple, and honey; gentle, slightly spicy finish. Pair with pork chops with apple sauce, honey glazed carrots, grilled peaches, and ice cream with a honey and balsamic drizzle.

Brennan Vineyards Portejas N.V. Texas S

Grape(s): Ruby Cabernet 2012 25% and 2014 25%, Alicante Bouschet 2016 25% and 2017 25%
Fermented cold & aged in oak barrels; blended, fortified, and sweetened before bottling @ 18% ABV, 6% RS (sweet fortified dessert wine)
Dark ruby color with black cherry compote aromas and flavors; black plum fruit with notes of pipe tobacco, chocolate, and cinnamon. Enjoy with dried fruits, toasted nuts, dark chocolate, raspberry cheesecake, and strong cheeses.

Magic All Around, Old and New

Thu, 26 Aug 2021 00:00:00 GMT

As I was considering what to write for this column, I started thinking about all the changes that have taken place at TWC during my time here. I’ve worked at TWC for seven years (and was a customer before that), so I’ve seen a lot of people, wines, events, merchandise, policies and procedures, furniture, art, seating arrangements, and equipment come and go. If I were to graph these changes, the graph would probably show a great increase in change over the past two years in particular.

This got me thinking about the balance of old and new, and I came across a quote by A.D. Posey that resonates: “There is magic in the old and magic in the new; the trick is to combine the two.”

At TWC, we have a solid history of serving great Texas wines and providing superior customer service. This is our foundation, and as I look at the changes we’ve undergone and the ones coming our way, I see this foundation holding strong. Indeed, we have a good many team members who’ve been at TWC for over five years, and we have several wines that have become part of our “repertoire.”

Club members and repeat guests expect to find Marie or Chuck or Jill or Carl or Martin (or me) pouring Buffalo Roam or Winemaker’s Choice or Three White Chicks or Holiday. This is the old (though don’t tell any of them I said so!). Also part of the old: Wine Club Sundays, cheese and wine pairings, SPCA events, Winemaker Dinner, Casino Night for case members, Cigars and Cab, and Mardi Gras (love digging for Baby Jesus in a King Cake every year!).

So there’s magic in the old. But is there growth and excitement in sticking with it? I’ve always hated the phrase “If it ain’t broke, don’t fix it.” In my experience, it’s usually being muttered by someone who hasn’t made an effort to understand why a change might be needed and is about to dig in his or her heels to avoid it (often with little success).

Even when we were locked down due to COVID, I would never have considered us to be broken, so I guess one could argue that we didn’t need to make changes…and that we still don’t. But again, where’s the fun in that? Where’s the growth?

So using GM Dave’s visionary thinking as a guide, we’re continuing to make some exciting changes at TWC. First, we’ve added some great new team members from within and outside of the wine industry (and from within and outside of Texas!). I’m planning to introduce you to them in an upcoming column.

Second, we’re busy adding LOTS of new events and educational opportunities to our calendar. From additional creative food and wine pairings and our new series of Texas versus international wines to hosting Texas Wine Ambassador Jason Hisaw for a wine and barbecue pairing and enhancing our outreach in our local community, our Event Manager and in-house chef, Amber (nickname Chamber…pronounced Shamber) is always busy coming up with new ways to engage members and guests…and keep TWC team members on their toes!

Third, because our primary focus is always Texas wine, it only makes sense that we spend energy upping our game there, too. So, let me introduce you to Jean. A very tall, charismatic wine enthusiast who was born in Switzerland and has worked in the wine industry in California, France, and South Africa, Jean is our new Consulting Winemaker. Our TWC team got to spend time with him last week after he visited both Brennan Vineyards and Lost Oak Winery and shared some winemaking ideas with the teams there. We all have a lot to learn from Jean who’s ready to help us take our wines to the next level while keeping them true to Texas.

“There is magic in the old and magic in the new; the trick is to combine the two.” So much magic, both old and new, happening at TWC…I hope you’ll find ways to join us for all of it!

Picardan – White Rhône Grape for Texas

Thu, 19 Aug 2021 00:00:00 GMT

Picardan – White Rhône Grape for Texas (Aug-2021)

Because of the rolling hills and rocky landscape, sandy, gravelly soil types, and hot, dry, windy climate conditions in the southern Rhône Valley of France, grape varieties that thrive there also tend to do quite well in many regions of the Lone Star State. Classic Rhône white varieties like Roussanne, Marsanne, and Viognier, plus red varieties like Grenache, Syrah, and Mourvèdre are well-known in Texas for producing quality wines. A much less-known white grape variety, Picardan, is now showing up in Texas wine blends. Float Blanc 2020 Texas High Plains is a refreshing white wine blend that contains Picardan, accompanied by Roussanne and Grenache Blanc. It was produced by McPherson Cellars for Texas Wine Collective. This Carl’s Corner post explores Picardan – a bit of history, some characteristics, and potential here in Texas.

The Picardan variety was largely planted in the southern French regions of Languedoc and Chateauneuf-du-Pape which experience a warm, arid Mediterranean climate. In the distant past, Picardan was usually coupled with other white varieties, like Piquepoul Blanc and Clairette Blanche, to produce easy-drinking, often sweeter white wines from Languedoc. The popularity of Picardan waned over several hundred years and today there is very little vineyard acreage still in existence. Because Picardan is a lightly colored and mildly flavored grape variety, it is most often used in blends rather than produced as a varietal white wine.

Picardan, as a variety, has probably been saved by efforts of Chateau de Beaucastel, a famous producer in the Chateauneuf-du-Pape region of the southern Rhône Valley. Beaucastel established a California outpost in Paso Robles named Tablas Creek, and planted a vineyard there containing most of the 18 varieties of grapes allowed by the French government to be included in Chateauneuf-du-Pape wines, including 1,000 Picardan vines.

From this rebirth in the U.S., Picardan vines have flourished at Tablas Creek, and cuttings of these vines have been procured by other wineries, mostly on the West Coast, but also in Texas. Today there is a reasonable planting of Picardan vines in the Texas High Plains, principally in vineyards near Levelland, TX, west of Lubbock in Hockley County. Kim McPherson purchased some of these Picardan grapes and used them in producing Float Blanc White Wine blend 2020.

Float Blanc is comprised of Roussanne (43%), Grenache Blanc (30%), and Picardan (27%). It is a light-bodied, easy-drinking, refreshing dry white wine that offers floral and fresh peach aromas, golden apple and white peach flavors, all balanced by ample acidity that makes the wine drink well either alone or with light summer picnic fare and charcuterie boards that are quite popular today in Texas tasting rooms. Since Picardan can grow well in the drier, higher elevation regions of Texas, one can reasonably expect more of the variety will be planted and used by Texas vintners.

So, pick up a bottle of Float Blanc from Texas Wine Collective, chill, open, and drink the wine with some light cheeses, and enjoy reading about its role, however small, in the history of Chateauneuf-du-Pape, and now with some hope to play a role in the future of the Texas Wine Industry.

Just for the fun of it, below is a list of all those grape varieties “allowed” in Chateauneuf-du-Pape wines, and some references with information about the Chateauneuf-du-Pape appellation of the southern Rhône Valley and its very interesting history. Most readers will recognize many of these grape varieties that are currently being used by Texas wineries to produce delicious white, rosé, and red wines.

The 13 primary grape varieties, with their variations (total 18) “allowed” in Chateauneuf-du-Pape wines.

Grenache Rouge, Grenache Gris, Grenache Blanc

Syrah

Mourvèdre

Cinsault (or Cinsaut)

Counoise

Muscardin

Vaccarèse

Terret Noir

Piquepoul Noir, Piquepoul Gris, Piquepoul Blanc

Roussanne

Picardan

Clariette Blanche, Clariette Rose

Bourboulenc

References that tell some of the fascinating story of Chateauneuf-du-Pape.

https://en.wikipedia.org/wiki/Châteauneuf-du-Pape

https://wine-searcher.com/regions-chateauneuf-du-pape

https://en.wikipedia.org/wiki/Tablas_Creek_Vineyard

TWC Vineyard Grape Harvest

Sat, 07 Aug 2021 00:00:00 GMT

Get your tickets for the Saturday, 14-August, TWC Grape Stomp and Paella Dinner event and do your best Lucy stomping the grapes imitation.

Those of you who have visited or even driven by Texas Wine Collective probably noticed grape vines growing near Hwy 290, in front of the three Logo tanks at the entrance to the tasting room and patio area. These are mostly Black Spanish, or Lenoir, vines, a hybrid grape that grows well in the hot, more humid climates of Texas. The vines were planted in 2013 by folks from Lost Oak Winery, one of our partner/owners, and were intended to be a “show” vineyard, a garden really, so that visitors could see and appreciate grapevines.

Since 2016, the grapes from these vines have been harvested with the goal of producing a port-style wine, a Portejas, in collaboration with Todd Webster, winemaker at Brennan Vineyards. The grapes harvested in 2016 were of poor quality and were not used in winemaking. However, in 2017, nearly 1,000 lbs of grapes were harvested and eventually combined with Ruby Cabernet from Brennan Vineyards to produce a 4.0 Cellars Portejas. In 2018, 1,100 lbs of fruit were harvested. In 2019, a smaller yield of 550 lbs was collected. And, in 2020, over 1,000 lbs were harvested. These harvests were made into wine and are now barrel aging at Brennan Vineyards.

As the 2021 harvest approaches, it seems appropriate to update Carl’s Corner readers. In 2019, 14 dead Black Spanish vines were replaced with Tannat vines. In 2020, 10 dead Black Spanish vines were replaced with Tempranillo vines. All of these replacement vines, except one, have flourished. Some Tannat grapes will be harvested this August and added to the Black Spanish fruit. The Tempranillo vines did not produce any clusters of fruit in this first year. After using some of the fruit for the TWC Grape Stomp Event on 14-August, it is hoped that about 700-800 lbs of fruit can be harvested in mid-August.

The unusually wet weather in 2021 has caused problems in the vineyard. Moisture and heat can really enhance the growth of fungal diseases on the vines and grapes. This has required several extra applications of fungicide spray to control infections of downy mildew and black rot (like what causes rose leaves to have black spots).

In addition to the fungal disease pressure, all the rain caused excessive canopy growth from the vines that created the need for significant hedging to keep the vines under control, focused on fruit development rather than green growth, and keep the fruiting zone open for air flow, sun exposure, and fungicide spray accessibility. After one major hedging effort, someone commented that all the removed leaves and stems on the vineyard floor looked like a giant “tossed green salad.” In essence, the vines just became huge, aggressive “weeds” during this warm, rainy summer.

We will soon perform a fruit triage and remove clusters that have any significant damage from fungal disease and/or have little chance of developing and ripening by harvest time. Grape sugar levels will also be checked using a simple, hand-held refractometer instrument. This will help determine the appropriate time to harvest by measuring when grape sugar levels reach a targeted 22-25 degrees Brix (essentially 22-25% sugar). As of Thursday, 22-Jul, the Brix levels were in the 14 degree range, and on Tuesday, 03-Aug, the Brix levels were 17, indicating a steady approach to harvest time.

Eventually a harvest date will be set, volunteers will be invited to help, and fruit clusters will be cut from the vines and loaded into a ½ ton plastic picking bin. This year the grapes will be delivered to Adega Vinho in Stonewall where they will be destemmed, crushed, and inoculated with the appropriate yeast culture to begin fermentation. This 2021 cuvée will be placed in barrel and settled in a refrigerated warehouse for aging.

After the busy 2021 harvest season, a tasting and blending session with Todd Webster at Brennan Vineyards is planned to develop a new Portejas wine from the past several 4.0 Cellars/TWC vintages. This will involve tastings to determine adjustments to the optimum alcohol level, preferred sweetness, and whether wine from other grapes needs to be added for volume and flavor. A final blend will be made in tank, and after bottles and labels are ordered and delivered, a new TWC Portejas will be bottled and readied for introduction in the tasting room.

This all requires a lot of work, but certainly is a labor of love. Stop by and take a look at the TWC Vineyard over the next week or so to see the grapes before the harvest. If you want to know more about the process of vineyard management, harvest, and eventual production of TWC Protejas, check out these former Carl’s Corner posts.

Harvesting 4.0 Cellars Grapes – 2020 19-Aug-2020

Preparing for 4.0 Cellars Grape Harvest 2020 05-Aug-2020

4.0 Cellars Grape Harvest 2019 15-Aug--2019

Back to School…It’s Coming Soon!

Thu, 29 Jul 2021 00:00:00 GMT

Here at TWC, we’re all about helping you get back into the swing of school. Read on to find out what we’re up to as the summer begins to wind down. And add your favorite Little Debbie snack in the comments below because, after all, it’s getting to be that time of year when we parents start to sneak our kids’ snacks!

Last weekend, I got to serve a club member and her friend, both of whom I’ve gotten to know well over the past several years. Both work in schools, one as a teacher and one as an administrator. And both are getting ready to head back to school in the next week or so. As a former educator, I remember well those last few weeks of summer when, try as I might, I couldn’t keep my mind off of the coming school year. Thus, it was no surprise to me that these gals had dropped by to stock up on wine.

Here at TWC, we’re happy to count many teachers as members and regular guests, and many of our team members are former teachers. We get it. Wine and teaching go together nicely. But wine and parenting (particularly if you have a teenager in the house) go together nicely, too.

This year, we’ve come up with a couple ways to make the transition back to school easier for some. First, THANK YOU to everyone who participated in our school supply collection for the Hill County Community Needs Council’s Backpacks for Kids program. In addition to raising just shy of $600 to help fund the program, we filled a large box and several backpacks with all sorts of school supplies that will be given to families who struggle to afford the materials their children need in order to learn.

In addition, a couple of us from our TWC team will join other volunteers at the Needs Council this week and next to sort supplies and stuff backpacks in preparation for their distribution. If you didn’t get to participate in this drive, no worries. We have plans for supporting other local non-profits throughout the year.

In August, though, we’ll be up to another kind of back-to-school fun with our Little Debbie Snacks and Wine Pairing on Saturday, August 28. Choose one of four sessions, and join in the fun as we match some of our delicious wines with some of Little Debbie’s best back-to-school snacks.

Ever found yourself standing on the snack aisle in the grocery store wondering which wine to pair with the Oatmeal Cream Pie or Powdered Mini Donut or Swiss Roll that you’ve hidden from your child? And who hasn’t pondered the perfect wine for a Honey Bun? Well, here’s your chance to find out. Sign up now to secure your spot (only 10 seats per session): /events/Little-Debbie-Snacks-and-Wine-Pairing.

Whether you’re an educator or a parent (or anyone else!), we at TWC hope you’ll drop by the tasting room soon to enjoy some new wines and stock up on whatever it is you need or want as summer winds down and the school year approaches. And we wish everyone a smooth transition back to what we hope will be a “normal” school year for all!

Italian Grape Varieties for Texas

Thu, 22 Jul 2021 00:00:00 GMT

Italian Grape Varieties for Texas Wines (Jul-2021)

Two sessions of an Italian-origin grape variety wine pairing are scheduled for August 22, 2021 – 12:30 and 2:30 pm. McPherson Cellars Reserve Sangiovese, Brennan Vineyards Super Nero, and Lost Oak Winery Montepulciano will be paired with comparable wines from the appropriate regions in Italy accompanied by tasty Italian food bites. It will be a lot of fun to develop this pairing, and it should be a lot of fun to attend and learn more about these grape varieties. The fee is $55 per person; 5$ off for TWC Wine Club members. Here is the link for reservations:

https://www.cellarpass.com/profile/40-cellars?eventId=23302&wgt=true

Sangiovese is the key grape variety in Tuscany, used for Chianti, Brunello, Vino Nobile, and other fine wines. It has established a strong foothold here in the Lone Star State, especially on the Texas High Plains, and produces some amazing wines. Kim McPherson sources Sangiovese grapes from various THP vineyards, including the Sagmor Vineyard near Lubbock originally established in the 1970’s by his father, Professor Doc McPherson. The Reserve Sangiovese is so designated because it contains fruit from this historic vineyard. This wine was aged 12 months in French oak barrels and offers an enticing aroma of red cherry, vanilla bean, and woodsmoke, followed by flavors of wild berry fruit, caramel, and saddle leather, with mild tannins on a long, savory finish.

Sangiovese typically produces more elegant, subtle wines than Cabernet Sauvignon or Syrah. These are great table wines, but can certainly be enjoyed on their own. With rich red cherry fruit flavor and an affinity to carry soft, creamy, vanilla-tinged oak flavoring from barrel aging, Sangiovese wines are widely popular, as witnessed in the TWC tasting room.

Nero d’Avola is less well-known in Texas, but is gaining attention. Known as the “black grape of Avola,” it grows well in the hills surrounding the seaside city of Avola located on the southeastern point of the island of Sicily. These wines are typically dark and rich with ample tannins for a bold finish. Many wines that contain Nero d’Avola have traditionally been blended with other compatible grape varieties, and that trend continues today, both in Texas and Italy.

The 2018 Brennan Vineyards Super Nero (Nero d’Avola blend), is a rich, dark red wine with intense flavors framed by creamy vanilla notes from aging in oak barrels. The wine is dry and finishes with bold, yet ripe tannins – offering a delicious pairing with bolder Italian dishes, grilled fare, especially steaks, and Texas-style barbecue. This 2018 version represents a masterful effort by winemaker Todd Webster to create a blend using Nero d’Avola (Newburg Vineyard, Comanche County), Syrah (also from Comanche County), and Montepulciano (Diamante Doble Vyds, Tokio, TX, Terry County, THP AVA). Cuvées were fermented separately in stainless steel over 3-5 weeks and aged 12-18 months in mostly used American & French oak barrels before being blended and bottled.

Montepulciano, like Sangiovese, typically produces more elegant, subtle wines than Cabernet Sauvignon or Syrah. These are also great table wines, but can certainly be enjoyed on their own. Montepulciano is primarily grown on the “other side” of Italy, in the key regions of Abruzzo and Marche located on the eastern Adriatic Sea coast across the Apennine Mountains from Tuscany. Montepulciano is the second most planted grape variety in Italy, and because of its good heat tolerance, has generated interest from Texas winegrowers ranging from the Hill Country to the High Plains.

Montepulciano tends to ripen relatively late in the season, and produce wines with good color, adequate acidity, and significant levels of alcohol and flavor extraction. With the long, hot growing season in Texas, the grapes tend to be plump, providing a relatively low skin to juice ratio. Luckily the skins have lots of pigment, and that translates to a darker color in the finished wine with the advantage of developing relatively mild tannins, giving Montepulciano a softer, more mellow finish than many other “big” red wines.

Lost Oak Winery Montepulciano, crafted by veteran wine maker Jim Evans, uses grapes sourced from the Texas High Plains Krick Hill Vineyards located near Levelland, TX, in Hockley County. The wine is dark in color with black fruit aromas and flavors, and a round, plummy, weighty mouthfeel that leads to a spicy finish with ripe, velvety tannins.

One interesting aside - the Montepulciano grape is not used to make the famous wines from the Tuscan village of Montepulciano. This has led to much confusion in the wine world. Vino Nobile di Montepulciano is made from Sangiovese grapes, and is named for the village in which it is produced, not for the grape variety used.

This pairing event, scheduled for 12:30 and 2:30 pm, Sunday, 22-Aug, will be a fun opportunity to appreciate the similarities and differences between Sangiovese, Nero d’Avola, and Montepulciano grown and produced in Texas versus key regions in Italy.

Join Us at TWC as We Begin Paying It Forward

Thu, 15 Jul 2021 00:00:00 GMT

In 1991, I was a young graduate student studying to be a teacher, and I thought I was pretty poor. I ate a lot of noodles and thought myself lucky when I could sneak food items from the “damaged goods” box at my place of employment (we sold peanuts and hams so the pickings were pretty limited). I took whatever small jobs I could, but looking back, I was never hungry, and I always knew where I would lay my head.

About halfway through the first of two years in the program, I accepted a volunteer opportunity at a small school in a very poor district not far from my college. My role was to work with fifth grade students who had fallen behind in math. To say that my five students were less than enthusiastic about working with me would be an understatement. After all, who wants to do more of something they’re not good at?

I was young and enthusiastic and was sure that I could fill all the gaps for these students in no time at all. But what I quickly learned was that these students were hungry…not for math but for food. They were tired. They were discouraged. And they were very, very poor.

I poured myself into creating engaging games to help them master their multiplication facts. We played board games that I made on the weekends. We played modified basketball games that didn’t actually require a court (because the school didn’t have one). We played with lots of dice and playing cards.

I’d like to think that my efforts made a big difference in their math skills, but I’m pretty sure that isn’t true. Did the students have some fun? Yes. Did they build social skills along the way? Probably. Did they come to like me? They did. And when my tenure was done at the end of their school year, they gave me a plant that had precisely three, wilted leaves. I had no idea where they found it, but I was sure someone was missing a plant that they never watered.

Even if my students didn’t learn as much from me as I’d hoped, I learned a lesson that has stayed with me: Being poor has a big impact on learning. Huge, actually.

Many children in our schools struggle with poverty. It’s pervasive. Even in our local community, one that appears on the surface to be quite wealthy, many children are hungry. But there are organizations and people here who work tirelessly to help these children. And I’m thrilled that TWC is focused on supporting this work.

Starting this Friday, July 16, we’re collecting school supplies to support the Hill Country Community Needs Council’s Backpacks for Kids program. This annual program provides hundreds of backpacks filled with school supplies to local children. Depending on the grade level of the child receiving it, each backpack is filled with some or all of the following:

Backpack (no wheels)

Notebook paper (wide rule)

Binders, 3 ring (1.5” and 2” sizes)

Pencil sharpeners (with shaving collector)

Pocket folders with brads (all colors)

Pencils

Subject dividers (plastic with pockets)

Pens (black, blue, red)

Crayola Crayons (regular and twist up)

Highlighters (any color)

Crayola colored pencils (regular and twist up)

Pink pearl erasers

Crayola watercolors

Spiral notebook (wide rule, 70 pages)

Crayola markers (classic broad line)

5 subject spiral notebooks

Expo dry-erase markers (all colors)

Composition notebooks

Glue sticks

Elmer’s glue (4 oz.)

Scissors (pointed and rounded tip)

Here’s how you can get involved: If you bring $20 worth of items from the list or $20 cash to TWC starting Friday, July 16 and going through Sunday, July 25, you’ll be entered into a special drawing to win a TWC gift basket of great TWC stuff (including wine!).

On the last day of this giving event, Sunday, July 25, we’ll donate 15% of our wine sales for the day to the Hill Country Community Needs Council’s Backpacks for Kids program. This is just one of several “paying it forward” initiatives were starting here at the Collective, and we hope you’ll join in the giving fun.

To learn more about the Hill Country Community Needs Council, please visit their website at https://needscouncil.org. This organization provides support for many in our community.

And by the way, I still have that plant.

Sparkling Wines – Ways and Styles

Wed, 07 Jul 2021 00:00:00 GMT

This edition of Carl’s Corner was inspired by McPherson Cellars Sparkling Wine currently available and often enjoyed at the Texas Wine Collective tasting room. Sparkling wines are very popular in the wine world today, including Texas. Making sparkling wines can be technically challenging and time-consuming, but for those who enjoy the final product, it certainly seems worthwhile. There are actually a number of methods used to produce sparkling wines, and this post will explore five (5) primary methods, each providing a level of carbonation and a particular style of wine.

The traditional method, called Methode Champenoise in France, is the most technically challenging, time consuming, and costly. In this method, the transformation of a still wine to a sparkling wine occurs inside the bottle. Grapes are picked, typically a bit less ripe to provide higher natural acidity, and made into a dry, still wine. Often different batches of still wines, or cuvées, are blended together to create a stylistically consistent base wine. A carefully measured amount of sugar (or grape concentrate) and yeast are then added to the base wine (called tirage), and this is bottled with crown caps. The secondary fermentation takes place in the sealed bottle producing a bit more alcohol and carbon dioxide (the bubbles). The yeast eventually dies, but can be left to interact with the bubbly wine to enhance flavor during aging.

The time-honored process of gently turning the bottles and tilting them until they are upside down is called riddling, and moves the yeast sediment to rest on the cap in the neck of the bottle. Eventually the winemaker will disgorge the wine, removing the sediment by freezing the liquid at the cap, thus capturing sediment in an ice plug. The crown cap is removed and the ice plug pops out of the bottle. The amount of wine removed during disgorgement is then replaced with a dosage of wine, often sweetened with sugar, to generate the final wine which is then finished with cork, capsule, safety wire, and label. This process will produce about 75-95 psi pressure that the thick sparkling wine bottle is designed to hold. This traditional method involves a lot of steps and a lot of work, but is used to produce many of the top-tier sparkling wines.

A different tank or Charmat method generates pressure in a tank rather than in individual bottles. In this case, a carefully measured amount of sugar (or grape concentrate) and yeast are added to the base wine (tirage), in a pressure-holding tank. As the second fermentation occurs in this tank, yeast sediment falls to the bottom. Eventually the dosage is added and the final wine is filtered from the tank and bottled, usually with little or no aging. These Charmat sparkling wines often have a fresher character with a bit less carbon dioxide pressure, in the 30-60 psi range. This process is more affordable than the traditional method, but is still used to produce much higher quality sparkling wine - such as the delicious McPherson Cellars Sparkling Wine that uses Chenin Blanc grapes from Texas High Plains vineyards.

An option to eliminate the need for riddling and disgorgement is called the transfer method, or transversage. Like the traditional method, sparkling wine is made in bottles which are then opened and emptied into a pressurized tank. The yeast sediment settles and the wine is filtered under pressure into a pressurized bottling system. This method is most often used for non-standard sized bottles, like splits and larger magnum or jeroboam bottlings. The pressure in bottle is still typically in the 65-95 psi range.

The Methode Ancestral or Ancestral Method has been used for hundreds of years to produce sparkling wines around the world. There seem to be two key variations for this method. In some cases, cold temperature and/or filtration are used to pause the fermentation process before all the sugar is converted to alcohol. Later, the wines in bottle are allowed to warm, thus restarting fermentation that will consume all remaining sugar, raising the alcohol level and capturing carbon dioxide. The wines can be further chilled, riddled, and disgorged like the traditional method, or emptied into a pressurized tank and filtered before finishing, like the transfer method. However, purists typically do not add any sweetened dosage before finishing with cork, capsule, safety wire, and label.

Another variation on the Ancestral Method is used to produce many of the Petillant Naturel (Pet-Nat) wines that have become very popular here in the Lone Star State. In this case, a still wine fermentation is allowed to almost reach the finishing point, leaving just the right amount of sugar and some residual yeast in the wine. This is then bottled, and usually sealed with crown caps, wherein the final bit of fermentation takes place in the bottle. This will produce carbon dioxide pressure, but will leave a bit of yeast sediment to be dealt with when the botte is finally opened for consumption. All variations of the Ancestral Method tend to produce wines with 30-60 psi carbon dioxide pressure.

The final method mentioned in this post is direct carbonation. In this case, still wine is contained in a pressurized tank and carbon dioxide gas is injected until an appropriate level of pressure, typically 45 psi, is reached. This lower-cost method is most often used for lower quality, bulk-distribution sparkling wines, but there is no reason why a higher quality base wine could not be used to produce a better final product.

The information in this post is based on the author’s personal experience in producing sparkling wines and the following excellent reference article by Madeline Puckette. https://winefolly.com/deep-dive/how-sparkling-wine-is-made/, 6-Jun-2016, updated 10-Sep-2019.

Cinsault – A Blending Specialist

Sun, 20 Jun 2021 00:00:00 GMT

Texas Wine Collective - Carl’s Corner

Cinsault – A Blending Specialist (Jun-2021)

Cinsault (sin-SOH or san-SOH) or Cinsaut (without the “l”) is a common red grape in the Rhône Valley of southern France. Because Cinsault is heat and drought tolerant, it is also important in the southern French region of Languedoc-Roussillon and former French colonies of Algeria and Morocco. The origin of the grape is uncertain, but it likely came from some place along the eastern Mediterranean. Cinsault produces brightly colored red wines with a softer, less tannic character, and is often blended with grapes like Grenache, Carignan (care-in-yawn) and Syrah to impart softness, spicy flavors, and fresh fruit aromas.

Cinsault is also very popular in the Middle East and northern Africa because of its heat tolerance, drought resistance and capacity to produce large volumes of wine. Cinsault is a key component in Chateau Musar, the most famous wine from Lebanon, which has been widely recognized by wine lovers around the world. In South Africa, Cinsault is often blended with Cabernet Sauvignon to generate softer, easier-drinking blends. Cinsault was also one of the parent grapes, along with Pinot Noir, of South Africa’s most famous cross variety, Pinotage. Significant plantings of Cinsault exist in Australia, where, again, it is used extensively in blends with Shiraz and Cabernet Sauvignon.

The Bechtold Vineyard in Lodi, CA, planted in 1885, contains the oldest Cinsault vines in the U.S. Cinsault has spread to other parts of CA with warmer climates, and plantings have been made in the hot, dry region of eastern Washington’s Columbia River Valley. Again, because of its heat and drought resistant characteristics, the variety has raised a lot of interest in the southwestern U.S., i.e., Arizona, New Mexico, Colorado and Texas.

Cinsault vines can carry heavy crop-loads, upwards of 10 tons per acre, but better wines are produced when yields are controlled below 5-6 tons per acre. Cinsault can be susceptible to vine disease under moist, humid conditions, so it works best in a warm, arid climate (think Texas High Plains). It produces large cylindrical bunches of grapes with blackish-red skins that provide red-colored wines when fermented. Cinsault adds structure, perfume, and a softness to rosé wines, and can often be the major component (there are lots of current rosé options containing Cinsault in Texas). Strawberry and ripe red cherry are primary aromas for Cinsault, and these follow through on the palate along with darker raspberry, currant and black cherry flavors. As Cinsault wines age, they take on a brickish red color and flavors of grilled meat, salt brine, cocoa and espresso.

The current wine at Texas Wine Collective that features Cinsault is the Austin Street Red from Brennan Vineyards. This fruity, lightly-colored, medium-bodied blend is sourced from Texas High Plains fruit - Cinsault (Reddy Vyd, Terry Cty) and Alicante Bouschet (Diamante Doble Vyds, Terry Cty). It has been very popular with most folks visiting the tasting room and is a wine for summer occasions - picnics, patio lounging, and can certainly be enjoyed lightly chilled. Y’all don’t miss out on this one.

Roll Out the Barrel, We’ll Have a Barrel of Fun

Wed, 16 Jun 2021 00:00:00 GMT

Confession: I haven’t always known much about wine. And to be clear, I still have lots to learn. For many years (let’s say beginning in college), I was primarily a beer drinker, with some tequila thrown in here and there. I do recall hosting a dinner for friends during my Junior year and serving up some pink, boxed wine with the spaghetti meal. We thought we were so classy. And didn’t Mad Dog count as wine at that time?

As many do, I went through a Chardonnay phase for a bit in my mid twenties (largely thanks to my mom) and then moved on to Merlot not long after that. I didn’t linger there long. When I met my future husband, his brother was working as a sommelier at a high-end restaurant in San Francisco. Visiting him meant trying wines we’d never heard of. One year, we discovered Caymus Conundrum, a white blend that we first tried at a trendy San Fran restaurant. I didn’t know what was in it, and I didn’t care. It was tasty and easy, and we could find it at the right price in restaurants on the East Coast where we lived.

There was a period during my late thirties during which a friend of mine suggested that we get into rosès, so I did. They came in funky bottles and were almost cloyingly sweet, but they were fun and, note this pattern, easy and gave us something to order when we didn’t know what else to get.

About that time, my husband and I entered a dark period during which we only drank Miller High Life because we were collecting points to purchase a fire pit (think cereal box tops but for adults). We did this for, I’m not kidding, a couple of years until one of us discovered that the fire pit we so desperately wanted and that required a ridiculous number of High Life points was only 18 inches in diameter. We immediately spent our points on light switch covers, coasters, beer mugs, a picnic blanket, and a t-shirt that reads “The Official Beer of Todd and Caroline.”

Flash forward a few years when I applied to work at what was then 4.0 Cellars: I really knew almost nothing about wine. I knew there’s white, red, pink, dry, and sweet, and I knew wine is made from grapes, and I knew it’s aged in barrels. But honestly, I didn’t know a whole lot more than that.

Thank goodness the then-GM really, really needed servers. He promised I’d learn what I needed to know, and almost seven years later, it turns out he was right. Where once I drank boxed wines and celebrated the joys of sweet rosès, these days, I can talk about the number of grape names versus the number of genetically unique varietals. I can identify the top white and red varietals, discuss the difference between a blush and a rosè, and explain the ways to make a sweet wine. I can identify some aromas and can even pick a couple of specific varietals out of blends. Still, I don’t know a lot…but I sure know more than I did.

And I love learning more. So, this month’s first Wine Club Sunday was pretty special for me because I got to do something I’d never done before: I got to spend the day offering barrel tastings to our club members. Before this, I’d never even done a barrel tasting myself.

I’d heard of the bung and the bunghole but didn’t know that the tool used to draw wine (or any distilled spirit) from a barrel is called a thief. I didn’t know how to use a thief (and spilled quite a bit of wine trying to master it), and I didn’t know that my thumb would have an almost-permanent imprint after using the thief to provide tastings to club members for five hours. So worth it, though. Everyone, my teammates included, loved trying a new, single-vineyard, Brennan Cabernet Sauvignon straight from its French oak barrel.

Our first barrel tasting at TWC was a success, and, I’m hoping it won’t be our last because it’s a great way to get closer to the actual process of wine making and try a wine before it’s fully finished. So, whether you’ve participated in a barrel tasting before or not, be on the lookout for another one coming your way at TWC. It really was a barrel of fun.

Blanc du Bois – For the Hot & Humid

Tue, 08 Jun 2021 00:00:00 GMT

Blanc du Bois is a hybrid grape generated by Professor John Mortenson (a Texan) at the Univ of Florida in 1968, by crossing another hybrid, Florida D 6-148 with Cardinal, a CA table grape. The variety was named for Emile DuBois, a grower who emigrated from France to the U.S. in 1882. It was released to commercial growers in 1987, and has now spread across the southeastern states from Florida to Texas. Hallmark characteristics include crisp acidity, fresh fruit and floral aromas, along with citrusy flavors. Blanc du Bois can be used to produce dry, off-dry, sweet, sparkling and even fortified dessert wines, such as in the style of Madeira.

Perhaps the most important characteristic of Blanc du Bois is its resistance to Pierce's Disease, a serious issue in more humid climates, and a major threat to the Texas wine industry. It is also resistant to downy mildew, and grows well on its own rootstock, so grafting is not required. Coupling the hardy nature of Blanc du Bois with the capacity to produce relatively high yields makes it economically attractive to many growers.

Vitis Viniferia grapes (Cabernet Sauvignon, Merlot, Chardonnay, Viognier, Tempranillo, etc.) are particularly susceptible to Pierce's Disease (PD) which attacks the xylem of vines (the sap conducting corridor between the bark & soft wood). A research team, led by Dr. Mortenson, at Univ of Florida’s Leesburg Research Station, developed Blanc du Bois as a new grape with essentially full resistance to PD. This hybrid grape had parentage from native American muscadine grapes which are naturally resistant to PD. For the past 25 years, Blanc du Bois has proven a good source for white wines in the hot and humid regions of the American Southeast, especially east and south Texas.

Haak Vineyards and Winery, Santa Fe, TX, northwest of Galveston near the Gulf Coast, has led the way in cultivation and vinification of Blanc du Bois in Texas. Building on the success at Haak, a number of Texas vineyards now grow Blanc du Bois and many wineries are producing wines from this variety. Dry Blanc du Bois wines tend to show citrus & grapefruit aromas and flavors with hints of lemon drop, banana and honey – similar in some ways to Sauvignon Blanc. Off-dry Blanc du Bois wines have a clean, crisp character with aromas and flavors of peach, pear and pineapple – similar to many off-dry Rieslings.

Although Blanc du Bois may never garner the public exposure and popularity of many other white grapes, this sturdy variety has shown it can grow well in a challenging climate, avoid the problems of PD, and produce consumer friendly wines. Lost Oak Winery produces both dry and off-dry versions of Blanc du Bois. Included in the June Texas Wine Collective Club Release is the dry Lost Oak Winery Blanc du Bois 2020 Texas appellation, an easy drinking blend of Blanc du Bois (94%, Skinner Bridge Vyd, Canton, TX, Van Zandt Cty) and Malvasia Bianca 6% (JLor Vyd, Burleson, TX, Johnson County). With a lower alcohol level, bouquet of lilacs and star fruit, flavors of peach and key lime citrus, and a bright crisp finish with notes of minerality and ginger, this is a fun wine for summer sipping. Pair with charcuterie cheese trays, chicken salad, ricotta-stuffed chicken breast, or lemon ice-box pie. This is one of the best Blanc du Bois wines you will taste.

Getting Our Golf On!

Wed, 19 May 2021 00:00:00 GMT

For several years, TWC has supported the Fredericksburg Chamber of Commerce and the Hill Country University Center. Both hold golf tournaments each year to raise funds, and this means that a couple of us at TWC have spent a fair amount of time on golf courses in the past three or four years. In fact, I think it’s fair to say that both TWC Director of Operations Beth and I have spent more time on golf courses in these recent years than we have in our entire lives.

But now, we’re changing things up. You see, we’ve spent our “TWC golf time” in carts driving around courses to check on players and sell raffle tickets or sitting at holes passing out wine tastings and snacks. But in two days, that’s all going to change.

It all started with an ad on Facebook’s Fredericksburg Garage Sale. A friend was selling a set of golf clubs, bag included, for $10. “Such a steal!” I thought. Never mind that I’ve never really played golf…unless you count putt-putt (which it turns out “real” golfers don’t). Beth and I agreed that we should buy the clubs, and we offered $5. We paid $10.

The bag and its contents were covered in cobwebs and dust, and we marveled at how strong golfers must be to lug around all that weight. We called a golf-loving friend of ours to help us clean up and go through the bag. He immediately got rid of the three and four clubs (“You’ll never use them. Keep them in your garage to hit intruders.”) and threw out a couple of very nasty towels and about 1,000 tees and tiny pencils.

At this point, both Beth and I ran out and bought golf skirts because, you know, we needed to look the part. Beth even bought gloves for each of us and got a pair of golf shoes for herself. Her husband bought her a putter. Mine was more skeptical about the longevity of our golf careers.

With our somewhat cleaner bag and no idea what we were doing, we hit the driving range at Lady Bird Johnson Golf Course. This required us to first figure out how to purchase a basket of balls. When you select the basket size you want, it’s really important to hold the basket under the chute. Just some expert advice.

As we approached the driving range, here’s just some of what we didn’t know:

How to place our golf bag on the stand
Whether we needed to give other golfers a certain amount of space
If there’s an appropriate volume at which to speak (this is important to know when you’re anywhere with Beth)
Which club to use
Tee or no tee?
Whether or not it’s OK to pick up a ball if you only hit it three feet but it went over the “line”
What to do about divots

We should probably have thanked the gentleman who tried really hard not to laugh at us and offered this gem: “If you don’t plan to be good at golf, you’ll probably enjoy it.” (Note: We have now heard this MANY times)

Following an only slightly successful first outing to the driving range, we determined that we needed a lesson, so we coerced TWC’s own Martin into playing nine holes with us. Let’s just say that several people played through us (check out my use of golf terminology!) and that Martin may never play with us again.

Beth and I weren’t ready to give up just yet, though. After all, we had golf skirts. So, when others at TWC weren’t available to represent us in this Friday’s Chamber of Commerce golf tournament, Beth did the least logical thing possible: She signed the two of us up. This was two weeks ago.

That brings us to our first real golf lesson with Chris, the General Manager at the Lady Bird course and, in my opinion, a saint (who was probably talked into giving us lessons by his wife who is a friend of mine…but huge kudos to him for showing up).

When we met Chris at the driving range, this was our first conversation:

Him: Let me grab those clubs from you.

Me: (panting) Thanks.

Him: Are you storing rocks in here?

Me: Oh, it’s heavy? Well, we only paid $10 for the whole thing.

Him: I think you may have overpaid.

It was uphill from there. Over the course of two lessons, Chris taught us the names of the clubs (turns out the driver is not called “the big one”) and when to use them. He taught us how to hold a club and how high to set the tee (which actually depends on the club you’re using). He taught us how far away to stand from the ball and how to complete a full swing. He taught us what a “scramble” means and gave us tips on strategy for our big tournament. And most important, he’s loaning us clubs that are not from the early 90’s for our big debut.

To be sure, Beth and I have a VERY LONG way to go before we’ll let anyone shoot any video of us playing, but given that this Friday’s tournament promises to provide ample wine and beer, we’re ready to go public with our new skills and golf skirts. It’s very likely most of the other players won’t remember what they’ve seen anyway. So, if you’ve got some free time on Friday, come on out to Lady Bird Johnson Golf Course in Fredericksburg to support our local Chamber of Commerce and get some hearty chuckles. I promise you won’t be disappointed.

Tempranillo - From Spain to Texas with Style

Mon, 10 May 2021 00:00:00 GMT

Tempranillo - From Spain to Texas with Style

Tempranillo is a wine grape variety native to Spain and Portugal. It is famous for making the fine red wines of the Rioja & Ribera del Duero regions of Spain, and as one of the key grapes (called Tinta Roriz) in Port wines. The climate in these regions is hot & dry with a desert-like diurnal temperature shift of 20-40 degF between the nighttime low and daytime high. These Iberian regions sit at relatively high elevations and look a lot like many Texas wine-growing regions, especially the High Plains. When Tempranillo was brought to Texas, it shrugged off the difficult conditions and adapted to become a key grape in both the Hill Country and High Plains AVA’s.

The name Tempranillo is derived from the word “temprano”, meaning “early”. This early nature of the variety can cause some issues here in Texas. Tempranillo buds early in the springtime bringing danger of frost damage from early cold temperatures. Tempranillo is also an early ripening grape often reaching ripeness before most other red varieties and alongside later maturing white varieties. When winemakers are focused on white wine harvests and production, it can be an issue to see bins of red Tempranillo grapes arrive on the crush pad as shifts in techniques and equipment are needed to make red wines. However, Tempranillo produces delicious wines in Texas and winemakers will most often shrug off the inconveniences involved.

With relatively thick-skin providing some measure of protection against soaring summer temperatures, many diseases and insect pests, Tempranillo can flourish in Texas vineyards. Tempranillo offers a relatively mild flavor profile with red fruit characteristics (think cherry) and an earthy minerality often associated with classic European wines (think dusty, almost chalky at the finish). When grown well and ripened sufficiently, typical notes of leather, tobacco, dried cherry, strawberry, tomato and sandy earth (Texas dust) are often found in Tempranillo bottlings.

There are a number of different clones of Tempranillo, and Texas grape growers continue to experiment to find the one(s) that works best in particular growing conditions and vineyards. A lot of current research is focused on finding clones that bud & bloom later to help prevent damage by frequent Texas spring frosts. As of 2011, Tempranillo was listed as the 10th most planted grape varietal in Texas. That ranking is certain to improve as more vineyards of this versatile grape are being planted across the state. Many Texas growers, winemakers and consumers believe Tempranillo will continue to play a major role in the future of the Texas wine industry.

Like many Texas wineries, each of the Texas Wine Collective partners produces Tempranillo-based wines and/or blends. A new program is being developed at TWC that will offer customers the opportunity for a guided tasting of Tempranillo wines from Brennan Vineyards (Comanche, TX), Lost Oak Winery (Burleson, TX), and McPherson Cellars (Lubbock, TX), paired with a Spanish (or other old world) Tempranillo so that similarities and differences can be appreciated. Stay tuned to this website (fourpointwine.com) and the TWC social media sites (Facebook, Instagram) so that when this program becomes available, you can make a reservation to join us for a special Tempranillo tasting experience.

Texas Wine Collective Gets Out and About

Wed, 05 May 2021 00:00:00 GMT

Spring has (finally) sprung (as my allergies can attest), and town has been packed for the past few weeks. The sidewalks have been crowded, available parking spaces have been few and far between, and waits for tables at restaurants have been longer than usual…even on weekdays!

April was a busy month at TWC, too, as we saw Saturdays full of group reservations and hosted two Wine Club Sundays. It’s definitely been an “all hands on deck” kind of month for us. And you’ll get no complaints here: It’s been fun catching up with our club members and welcoming many new faces to the TWC family.

Along with enjoying our busy-ness on our home turf, “the Scooper” has also found herself out and about in our local community representing TWC. I got to spend last Monday on Hole 9 at the Boot Ranch Golf Club pouring Lost Oak Winery’s Sauvignon Blanc for golfers participating in the Hill Country University Center’s Forging Futures Golf Tournament. Though the wind kept us chasing TWC cups and sunglasses around the course (fun swag!), TWC Director of Operations Beth Bayliss and I enjoyed chatting about wine, golf, and community issues with our local golfers. And TWC’s own Martin ended up golfing for the winning team. Not a bad way to spend a Monday!

Later last week, Beth and I were back out pouring wine at the Fredericksburg Farmers Market. Held each Thursday at Marktplatz, the Farmers Market features a different local winery each week, and last week was our first of four turns. Despite the unseasonably cool breeze (last week was just plain windy!), we sold many glasses and bottles of Brennan Vineyard’s Three White Chicks, Lost Oak Winery’s Sauvignon Blanc, and McPherson Cellar’s Tempranillo (the big seller due to the chill in the air). It was great fun seeing so many people brave the wind to come out and support local vendors.

We’re lucky to live and work in a community that 1) enjoys good wine, 2) takes advantage of our generally great weather much of the year, and 3) likes to support local businesses…and TWC is proud to be a part of this community. So if you can’t make it out to our tasting rooms, look for us out and about in town. We’ll be back at the Farmers Market on Thursday, June 3, Thursday, July 8, and Thursday, August 12, and Beth and I are golfing in the Chamber of Commerce Golf Tournament at Lady Bird Golf Course later this month (and yes, lessons are happening now). Who knows where else you’ll find us in the next few months?!

Brennan Vineyards Mistelle 2018

Thu, 29 Apr 2021 00:00:00 GMT

A wine newly released at Texas Wine Collective is the latest Mistelle Dessert Wine, 2018 vintage, from Brennan Vineyards in Comanche, Texas. Different from the previous edition of Mistelle made from the Bordeaux variety Semillon, this delicious wine is comprised of white Rhône varieties. The wine is relatively high in alcohol, 16%, and carries a balancing 7% level of residual sugar. Armed with this information, you may have already developed a notion of what this wine tastes like and whether you would enjoy it. Before making a final decision, please read on to get the rest of the story behind how Todd Webster, Brennan’s talented wine maker, produced this wine.

Mistelle is a French term that describes a type of alcohol-rich beverage that can be a wine, or an ingredient used in making other beverages. The Italian term is mistella and the Spanish or Portuguese term is mistela. A Mistelle is produced by adding alcohol to, or fortifying, simple grape juice, partially fermented or fully fermented wine. The added alcohol is usually in the form of 140-160 proof distilled grape spirits (think of moonshine made from grapes). Wine grapes are typically harvested in the range of 21-26% sugar which, via a normal fermentation process, will be converted into 11-14% ethyl alcohol in a finished, dry wine. If alcohol is added before or during fermentation, it can stop yeast consumption of sugar, and thus preserve natural sugar in the grape juice. This is the procedure normally used to produce Port wines. Or, if alcohol is added after fermentation, the alcohol level will be increased and sugar can be added to produce a dessert-style wine, similar to how sweet Sherry wines are produced. The procedure of fortification is common around the world in the production of fortified wines like Port, Sherry, Marsala, Madeira, and Vermouth.

Now, a Mistelle can be made from any grape variety, and can be finished as a dessert wine or used as an additive to enhance the alcohol and sugar levels in other beverages, such as those noted above and in many types of aperitifs. In this case, the grapes that Todd Webster used were Roussanne 67% and Grenache Blanc 33% sourced from Texas High Plains vineyards.

Other than the relatively high alcohol level, Mistelle wines made with white grapes are similar in many ways to the famous Sauternes dessert wines of southern Bordeaux, France. And like a Sauternes, this Mistelle shows aromas of honey and candied apricot with floral notes of jasmine and honeysuckle. Flavors include canned peaches, lemon zest, and Rainier cherries with hints of dried banana chips. The wine is well-balanced with a lush and silky finish. Apple pie with vanilla ice cream, peach or pear cobbler, white chocolate cheesecake, and white chocolate-macadamia nut cookies would pair beautifully with this Brennan Vineyards Mistelle. Or, just enjoy a glass as liquid dessert after your meal.

Which Wine Pairs Best With a Mint Oreo???

Wed, 21 Apr 2021 00:00:00 GMT

While I’m asked about wine and food pairings all the time at work, I’m finding myself thinking about these more and more outside of work. Just the other day, I made my husband linger with me in front of the Little Debbie snack section at HEB so that I could consider which wines would pair best with which snacks.

Me: Man, who doesn’t love a Swiss Roll?

Him: Me.

Me: You’d have to have a dry red with that one. But maybe a lighter one.

Him: (silence)

Me: Oh, look! Strawberry Shortcake Rolls!

Him: Gross.

Me: How great would they be with a sparkling wine?

Him: Really?

When we made it down the aisle to the Oreo section, my brain really got working…and he walked on by. So, it’s safe to say that while my mind is consumed with the upcoming wine and Oreo pairing at TWC, my husband has other things on his mind. But really, is there anything more fun to think about than which wines pair best with which Oreo flavors?

Did you know that, since the birth of the Oreo, Nabisco has created over 65 new Oreo flavors? And that in 2021 alone, five new flavors have been released? Clearly, I have my wine and Oreo work cut out for me. And what great work it’s going to be! To reap the fruits of my labor, join the Oreo pairing fun on Saturday, May 8. I might even have a surprise or two up my sleeve.

And speaking of surprises up sleeves, our management team has been busy planning some new educational events for the coming weeks. Interested in seeing what all the wine and yoga fun is about? We’re trying it out. Wondering how our different Tempranillos stack up against one another…and how our Texas Tempranillos compare to an Old World one? We’ve got you covered. Wanting to pair your favorite wines with your favorite BBQ? We’ll show you how.

We’re leaving no stone unturned in our effort to bring you the best of Texas wines in as many fun and unique ways as possible. To learn more about these and other events happening at TWC, visit our website /events/Oreo-and-Wine-Pairing or call 830-997-7470. Whether you’re nibbling Oreos, working on your downward-facing dog (while balancing a glass of wine), weighing the relative merits of different Tempranillos, or tucking away some Texas BBQ, you’re sure to have a good time!

Wine Club Selections for Apr-2021

Mon, 12 Apr 2021 00:00:00 GMT

Carl’s Corner – Texas Wine Collective (4.0 Cellars)

Wine Club Selections for Apr-2021

All of us at Texas Wine Collective hope you are safe, in good health, and enjoying a more relaxed and open springtime than we experienced a year ago. We are excited about the upcoming April 2021 Wine Club allocations and Member Pickup events scheduled for Sundays, 18-April and 25-April. As a Wine Club Member, you should have received an email with details on these events, information on wines in the allocation, and how to reserve a spot. Check the website for further details (www.fourpointwine.com). We sincerely appreciate our wine club members, and wish to do everything we can to keep you safe, and amply supplied with wine from our owner-partners: Brennan Vineyards, Lost Oak Winery, and McPherson Cellars. We hope you will make reservations to join us for one of the wine club event sessions and enjoy the wines and beautiful facilities at Texas Wine Collective.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

There are three very tasty red wines in the April-2021 Wine Club Allocation. From Todd Webster at Brennan Vineyards comes the new vintage 2018 Super Nero. From Lost Oak Winery we feature the new 2019 vintage of Cabernet Franc, a long-time favorite made by Jim Evans. And, Kim McPherson is presenting a classic Tempranillo 2018 sourced from the Texas High Plains.

Brennan Vineyards Super Nero 2018 Texas R/M

Grape(s): Nero d’Avola 28%, Newburg Vyd and Syrah 34%, Comanche Vyd, both from Comanche Cty, and Montepulciano 38%, Diamante Doble Vyds, Tokio, Terry Cty
Cuvées delestaged daily for 7 days; juice pressed from skins; fermented separately on D254 yeast in SS tanks for 7 days @ 68oF; aged 12-16 months in mostly used American & French oak barrels; blended & bottled at 14.1% ABV, 0% RS (DRY)
One of very few (2?) Texas vineyards growing Nero d’Avola, Newburg Vyd produces wonderful fruit for the base of this popular wine. Deep garnet color; aromas of cherries, bramble berries, leather, tobacco, cedar, and cinnamon with hints of violets & black peppercorns; flavors of ripe, cooked blackberries, brioche, and hazelnuts; lovely balance with a slight tannic grip on the finish; pair with beef, game birds, pork tenderloins, and smoky Texas BBQ!

Lost Oak Winery Cabernet Franc 2019 Texas R/M

Grape(s): Cabernet Franc 81%, Burning Daylight Vyds, Rendon, TX, Tarrant County, Merlot 13%, Bingham Family Vyds, Meadow, TX, Terry Cty, and 6% Petit Verdot, Sprayberry Vyds, Midland, TX, Midland Cty
Fermented separately in SS tanks; cuvées aged on average 16 months in French and American oak barrels; blended & bottled at 13.0% ABV, 0.0% RS (DRY)
Dark berry red color; aromas of cherry and pipe tobacco; flavors of black currant, boysenberry, and mulberry lead to notes of white pepper with velvety tannins at the finish. Pair with blue cheeses, Salisbury steak, stuffed mushrooms, grilled salmon, and chocolate-covered espresso beans.

McPherson Cellars Tempranillo 2018 TX High Plains R

Grape(s): Tempranillo 100%, Timmons Estate, Brownfield, Terry Cty, TX
Fermented 10 days in SS tank with overall 40-day skin contact; aged 13 months in French oak barrels (18% new); bottled @ 13.8% ABV, 0.2% RS (DRY)
Tempranillo grows well in warm, arid climates, and is a key grape in Spain and Texas. Clinton “Doc” McPherson pioneered the Texas Wine Industry and made early plantings of Tempranillo on the Texas High Plains. This is a smooth, easy-drinking, well-balanced red wine with bright cherry fruit aromas and flavors followed by pleasant, dusty tannins on the finish. Enjoy with summer grilled favorites and picnic fare.

Each of our owner-partners offers a selection for the white wine allocation. A new vintage of Sauvignon Blanc from Burning Daylight Vineyards will be released from Lost Oak Winery. From McPherson Cellars we feature a bright, refreshing Float Rosé 2019 produced from classic Rhône varieties. And, Brennan Vineyards Roussanne 2018 will provide delicious spring and summer sipping for your enjoyment.

Lost Oak Winery Sauvignon Blanc 2020 Texas W/M

Grape(s): Sauvignon Blanc 100%, Burning Daylight Vyds, Rendon, TX, Tarrant County
Fermented cold and aged in SS tank; bottled @ 13.8% ABV, 0.0% RS (DRY)
A long-time favorite for TWC/4.0 Cellars from the special vineyard managed by Missy and Dave Gudal. Pale straw color; bouquet of ripe grapefruit and wildflowers, crisp refreshing flavors of Asian pear, white peach, and a splash of zesty citrus. Pair with baked brie and peach jam, shrimp scampi, King ranch chicken casserole, grilled pork, and poached pears.

Float Rosé by McPherson Cellars 2019 TX High Plains W

Grape(s): Cinsault 65%, Carignan 22%, and Grenache Blanc 13%, sourced from Castano Prado and Lahey Vineyards, Texas High Plains, Terry Cty
Fermented cold and then aged in stainless steel tanks; blended before bottling at 12.9% ABV, 0.4% RS (essentially DRY)
This watermelon-colored wine offers aromas of white rose petal, maraschino cherry, raspberry syrup, and white peach. Flavors of fresh summer strawberry, red licorice, tangerine, and pomegranate candy follow. The finish is bright and crisp. A wonderful sipping wine for most any spring/summer occasion.

Brennan Vineyards Roussanne 2018 Texas (High Plains) W

Grape(s): Roussanne 100%, La Pradera Vyd, Brownfield, TX, Terry Cty
Mechanically harvested, pressed, fermented cold at 52oF; aged on the lees in SS tank with no malolactic transformation; 13.9% ABV, 0.0% RS (DRY)
Light golden straw color with green hues; tropical aromas of banana, honeydew melon, and pineapple with floral nuances of jasmine; fruit flavors of gala apple, papaya, dried mango & key lime with lingering notes of wild honey; sturdy finish with well-balanced acidity; great with turkey, ham, picnic fare & most seafood dishes

The three sweet wines in this allocation represent new versions of old favorites that should please our club members with a sweet tooth. Three White Chicks 2018, at 2.5% residual sugar (RS), is offered from Brennan Vineyards. Lost Oak Winery is releasing a Sweet Moscato 2019 with 3.5% RS. And, also from Brennan Vineyards comes a new version of Mistelle, a higher alcohol dessert wine (16% ABV, 7% RS) designed to finish off any meal in grand style.

Three White Chicks 2018 Texas (by Brennan Vyds) S

Grape(s): Muscat Canelli 82%, Texas High Plains, and Muscat Alexandria 18%, Newburg Vyd, Comanche County, TX
Fermented cold and aged in stainless steel tanks (no M/L); blended, sweetened, stabilized, and bottled @ 11.6% ABV, 2.5% RS (medium sweet)
Light golden straw color; fruit aromas and flavors of gala apple, white peach, and apricot with notes of wildflower honey; refreshing acid-sweetness balance on the palate. For spicy Mexican or Indian fare, sushi, and patio/poolside merriment.

Lost Oak Winery Sweet Muscato 2019 TX High Plains S

Grape(s): Muscat Canelli 100%, Krick Hill Vyds, Levelland, TX, Hockley County
Fermented cold and aged in SS tank; sweetened, stabilized, and bottled @ 14.0% ABV, 3.5% RS (sweet)
Pale straw color; delicate tropical fruit aromas and flavors of guava with notes of pear and apricot on a long, lingering finish. Pair with spicy kimchi or brisket tacos, chicken enchiladas, smoked Gouda mac and cheese, and citrusy fruit salads.

Brennan Vineyards Mistelle 2016 TX High Plains S

Grape(s): Roussanne 67% and Grenache Blanc 33%, Texas High Plains Vyds
Fermented cold & aged in SS tanks; blended, fortified to 16% ABV; sweetened to 7% R.S. (sweet); stabilized & bottled
Aromas of dried banana, honey, and candied apricots; fruit flavors of canned peach, lemon zest, and Rainer cherries with notes of jasmine and honeysuckle. This is a true dessert wine to share with moderately sweet offerings or just by the glass to finish a meal. The previous Brennan Mistelle was made from Semillon, a Bordeaux variety. Enjoy this delicious version produced from white Rhône varieties.

Nero d’Avola – A Sicilian Connection (Update 2021)

Thu, 01 Apr 2021 00:00:00 GMT

Texas Wine Collective - Carl’s Corner

Nero d’Avola – A Sicilian Connection (Update 2021)

Brennan Vineyards produces a bottling called Super Nero, a blend based on the Sicilian grape variety called Nero d’Avola. Nero d’Avola (also known as Calabrese) is an important and widely planted red wine grape variety on the island of Sicily. The name literally means “Black of Avola”, highlighting the grape’s extremely dark color. Although the grape may have originated in the Calabria region of mainland Italy, its strongest presence today is in Sicily. The primary growing areas are located in the countryside near the town of Avola on Sicily’s southeast coast – a key trade region in the Middle Ages. Since that time, and up to the present day, Nero d’Avola has most often been used in blends to add color and body to lesser wines, especially those from mainland Italy.

Once relegated to blends with no mention on the label, Nero d’Avola has experienced a surge in popularity over the past two decades. The varietal name often appears on wine labels and its popularity may be somewhat related to the name “Nero” being easy to say and remember. Nero is often compared to Syrah because they have similar flavor characteristics and prefer similar growing conditions – a hot, arid Mediterranean climate, low vigor soils, and lots of sun. Nero d’Avola typically produces dark, dense wines that are aged in oak barrels to soften the tannins. Younger wines usually show medium acidity, good depth, and juicy red and purple plum flavors with a peppery edge. Older wines develop aromas and flavors of chocolate, coffee, smoke, boot leather, and black raspberry fruit.

Because of success in hot, arid growing regions, Nero d’Avola has been planted in places like Australia, Turkey, California, and now, Texas. Texas grape growers continue to look for varieties to plant in the typically hot, arid, and sunny conditions found in most grape-growing areas of the Lone Star state. For that reason, expect the popularity of Nero d’Avola to continue to increase in Texas, for growers, wine makers, and consumers. Nero d’Avola has the opportunity to join Tempranillo, Mourvèdre, Tannat, Sagrantino, and several other hot-climate grape varieties as key components of the Texas wine industry.

Texas Wine Collective (4.0 Cellars) will soon release the 2018 Brennan Vineyards Super Nero (Nero d’Avola). This is a rich, dark red wine with intense flavors framed by creamy vanilla notes from aging in oak barrels, a portion of which were new French oak. The wine is dry and finishes with bold, yet ripe tannins – offering a delicious pairing with bolder Italian dishes, grilled fare, especially steaks, and Texas-style barbecue. This 2018 version represents a masterful effort by winemaker Todd Webster to create blend to show off the key characteristics of Nero d’Avola while stretching the supply of wine in order to fulfill expected allocations needed for both the Brennan Vineyards and Texas Wine Collective wine clubs. This new vintage should fit nicely, and deliciously, into the series of Super Nero wines produced by Todd Webster – 2014, 2015, 2016, 2017, and now, 2018.

If you are a fan of big, juicy red wines, visit the Texas Wine Collective tasting room to try this 2018 Super Nero blend comprised of Nero d’Avola 28%, Newburg Vyd, Comanche Cty; Syrah 34%, Comanche Vyd, Comanche Cty, and Montepulciano 38%, Diamante Doble Vyds, Tokio, Terry Cty. Cuvées were fermented separately in stainless steel over 3-5 weeks and aged 12-18 months in mostly used American & French oak barrels before being blended and bottled at 14.5% ABV, 0% RS (DRY).

Spring Has Sprung!

Wed, 24 Mar 2021 00:00:00 GMT

The other day I was serving wine from our patio bar, enjoying chatting with customers and coworkers, and regretting that I’d worn a sweater. As I watched people saunter by, glasses in hand, wearing shorts and sleeveless dresses, I realized that it was the actual first day of spring…and that I had once again underestimated the ability of temperatures in Texas to swing from 45 degrees to 75 degrees in a matter of, well, minutes.

But after the devastating, once-in-a-lifetime (we hope) winter weather that we faced a few weeks ago, I’ll take these swings and the occasional misstep in preparing for them.

It’s spring in Texas. The vines are showing buds, the redbud trees are in full bloom (for about three days), we dress in layers, and allergies have kicked in.

At TWC, we are more than ready for spring. We’ve weathered the past year of closings and cancelled events, and we’re ready to get back to what we do best: sharing great wines and providing excellent service for our members and guests.

In January and February, we created a new outdoor space that includes additional seating for over 130 people, a bandstand, and space for another outdoor bar (to be opened soon). Our picnic tables include a few “petite” ones for children, and we have ample dog bowls.

We inaugurated this space the night before the start of spring with a concert by Thomas Michael Riley. Over 170 people showed up to enjoy yummy wines, great Texas music, and food from two different food trucks. A great kick-off to a new season!

For our next outdoor event, we’re hosting our annual Wags and Wine event on Sunday, March 28th, 1:00-4:00. If you’ve joined us for this event in the past, you know it’s a great time to do some fun dog watching…and perhaps even adopt a dog. Each year, the Hill Country SPCA brings a few of their “residents” to join the fun. Whether you find your new best, furry friend or not, this day is a chance to do good while drinking wine: 15% of wine sales during the event goes to the HCSPCA. Admission is free and we’ve got live music, so grab some friends, furry or not, and come on out to join the fun!

Whether you join us for a scheduled event or not, the sun is shining, the days are warm, and we’re always ready to serve you great wine…seven days a week. And remember that we are kid and dog friendly EVERY day and we have live music on Saturday afternoons. We hope to see you very soon!

Mac & Cheese - Comfort Food Extraordinaire

Wed, 03 Mar 2021 00:00:00 GMT

Texas Wine Collective – Carl’s Corner

Mac & Cheese - Comfort Food Extraordinaire (Mar-2021)

Texas Cheese and Wine Experience is a special pairing offered at Texas Wine Collective, and includes 5 different cheeses with 5 wines (usually 2 white and 3 red) from the TWC winery partners: Brennan Vineyards, Lost Oak Winery and McPherson Cellars. The pairings are guided by a knowledgeable TWC staff member, and normally last about 45-50 minutes. Advanced reservations are required for the pairings that are regularly scheduled at 11:30 am, 1:00 pm, 2:30 pm, and 4:00 pm, daily.

Having the opportunity to host these pairings on Saturdays allows me to enjoy a wide range of delicious cheeses from a number of wonderful Texas creameries. This always gets me excited to discuss my favorite comfort food, Macaroni and Cheese. When guests also get excited about Mac and Cheese, we often talk about my special recipe. Yes, the recipe is special, but it is not a secret, so I am sharing it, including a range of optional upgrades and additions, with all of you in this edition of Carl’s Corner.

This Mac & Cheese recipe and variations on the theme have been borrowed and adapted from a number of sources, such as Chef Ralph at Ralph’s Bistro (now Ralph’s Martini House) in Healdsburg, CA (Sonoma), Mark Beltz, proprietor at the former Swedes Inn in Swedesboro, NJ (now Tavro 13), Tom Ryan, private caterer & drinking buddy in NJ, Ross Ford, former chef at Stroube’s Seafood & Steaks in Baton Rouge, LA, and Bryan Gillenwater of Bryan’s on 290 in Johnson City, TX. I have also borrowed ideas liberally from the famed New Orleans Chef Emeril Lagasse who teaches, “First you make a roux.” Through trial & error, the following Mac and Cheese recipe has become my favorite. I offer it here for your enjoyment.

1 lb elbow pasta, uncooked (other shapes are OK, but make sure the pasta has “holes” in it to better hold the cheese sauce)

2 Tbsp unsalted butter

2 Tbsp Extra Virgin Olive Oil

4 Tbsp all-purpose flour

3 cups milk (regular 4% whole milk works best)

1 tsp salt

½ tsp nutmeg, freshly grated

8 oz cheese #1 - cream cheese, softened (whipped version melts quicker)

or the creamy Chevre from CKC Farms in Blanco, TX

2 cups cheese #2, shredded (like Redneck Cheddar from Veldhuizen Cheese Farm

in Dublin, TX; Granbury Gold from Eagle Mountain Farmhouse Cheese in

Lipan, TX; or Indigo Cheddar from River Whey Creamery in Scherz, TX)

or your choice of sharp white or yellow cheddar, or other specialty cheese

1 cup cheese #3, shredded (like Greens Creek Gruyere from Veldhuizen Cheese

Farm in Dublin, TX; La Espanola Muenster-style goat cheese from

Goatilicious in New Braunfels, TX) or another flavorful cheese like Asiago,

Muenster, Fontina, or Mexican whole milk Queso

Remember: Your choice of cheeses will, to a large extent, determine both the flavor & color of your Mac & Cheese. If you are interested in a spicier dish, substitute Veldhuizen Jalapeno Cheddar or PepperJack for some portion of the cheeses noted above.

Note: Buying bulk or block cheeses and shredding it yourself works better since many commercial shredded and bagged cheeses have additives to help prevent or slow down melting.

2 x 12 oz Beer, your favorite, Shiner or St. Arnold’s dark bock work best for me

2 Tbsp Mustard (your favorite yellow, like Whataburger or French’s, or Dijon)

1 Tbsp Worcestershire sauce

Kosher salt, to taste

1 tsp Cajun spice like Tony Chachere’s or Zatarain’s, or Old Bay Seasoning

(or white pepper, ground)

½ cup butter, unsalted, melted

2 cups Panko bread crumbs

1/3 cup Parmigiano Reggiano, finely grated (or another harder, longer-aged Texas

cheese like Veldhuizen Sharp Shooter or Old Redneck Cheddar)

Preheat oven to 350⁰F.

Cook pasta according to package instructions. Drain & cool on a sheet pan. Keep a two cups of the cooking water in reserve.

In a large, heavy pot (preferably oven proof), melt butter with olive oil over medium heat. Stir in flour to make a roux stirring constantly for 4-5 minutes (as long as it takes to drink one cold beer – reward for the chef. Add milk to roux slowly, stirring constantly for approximately 5 minutes more to allow the béchamel sauce to warm and thicken, but not brown. Stir in salt & nutmeg.

Stir in cheese #1 and mix well. Stir in cheese #2 and mix well. Stir in cheese #3 and mix well. Cook over low heat until cheese is melted and sauce starts to thicken.

Add the second beer, mustard, Worcestershire sauce, 1 teaspoon salt & seasoning (or white pepper). Stir to mix well and remove from heat.

Stir pasta into the béchamel. Mix well. If the mixture is too thick, add portions of milk, Half & Half and/or reserved pasta cooking water to adjust the texture – it should stir easily and not be “gloppy” at this point.

Either leave the Mac & Cheese in the large oven-proof pot to serve right off the stove. Or, transfer to a large, greased baking dish, approximately 14”x10”x2.5” in size.

In a mixing bowl, combine ½ cup melted butter with breadcrumbs. Stir in grated Parmigiano-Reggiano (or Sharp Shooter/Old Redneck Cheddar). Top the Mac & Cheese with bread crumb mixture. Bake for 30 minutes or until golden brown.

Meat, poultry, or seafood variations for this recipe are many & varied. At the step when mixing pasta into the béchamel, add one of the following:

Shrimp, 2 cups, cooked & seasoned, cut into smaller pieces (3 pieces per shrimp for me)

Crabmeat, 2 cups (check carefully and remove shell pieces)

Lobster, 2 cups, cooked & seasoned, cut into smaller pieces (about ¼ to ½ inch)

Use a mix of your favorite cooked vegetables, chopped, to make a primavera version

Sausage, 1 lb, cooked, crumbled or chopped (Jimmy Dean Sage Breakfast Sausage is my favorite; Hilshire Farms Polish Sausage, cut into smaller pieces, is very tasty; or use Chorizo or Cajun Andouille for more spice.)

Ham, 2 cups, baked & chopped into pieces (about 1/4” works best)

BBQ Brisket, Pork Butt or Chicken, 2 cups, leaner portion, chopped or pulled

Bacon, 1 cup, cooked brown & crisp, crumbled (a little bacon goes a long way) – Everyone knows that BACON makes things BETTER

And, I’m sure you can come up with other variations on this theme.

For a particularly pungent & different Mac & Cheese, substitute 1 cup of mild blue cheese (Veldhuizen Bosque Blue, Gorgonzola, etc.) for 1 cup of cheese #2.

For a walk-around party or picnic, parcel out the Mac & Cheese mixture into baking cups in a muffin tin & then bake, creating finger-food, single-serving portions.

Make sure to open a delicious wine (or two or three) to accompany your Mac and Cheese. Rich whites go best with the cheese-only or seafood versions, while flavorful reds with softer tannins work best with meat and poultry versions. The bacon version goes with everything!!

New Year, New Wine Club Sundays!

Tue, 23 Feb 2021 00:00:00 GMT

As I’ve written about previously in these “Scoops,” 2020 asked us all to be flexible, think creatively, and accept change. Some of these lessons were definitely harder to learn than others, but I’d like to think that we’re all better for having learned them (or for at least trying to learn them). And if you’re like me, you came into 2021 hoping for a little calm and perhaps even predictability. So far, neither of these has panned out. In fact, perhaps 2020 was just prepping us for early 2021.

At Texas Wine Collective, we’re continuing to apply the lessons we learned in 2020: We’ve changed our name and our marketing look, we’re planning new customer experiences, and this past Sunday, we rolled out a new format for our Wine Club Sundays. As an “insider,” I loved it, and based on the feedback I heard from our members and their guests, they did, too.

So what changes can you expect when you come to Wine Club Sunday? Well, the old ticket system is gone…as are the jokes about selling tickets for free tastings or glasses on the Wine Club Sunday “black market.” Instead, each member or guest receives a paper showing the six wines we’re pouring with food pairings to go along with three of the six. Using that sheet, the member/guest embarks on what one member called a “wine scavenger hunt” taking them from one station to another to learn about and taste a newly released wine. It’s a scavenger hunt for grownups!

In lieu of snack packs or the same single dish for all, we now have a local caterer making and serving three different dishes, each paired with a specific wine for balance and yumminess. I heard rave reviews on the food. But if you joined us on Sunday, don’t get attached to those specific dishes. We plan on changing things up each Club Sunday month so that you won’t know what you’ll be eating until you get there…and so that we can successfully pair foods with our changing wines and seasons.

We’ve also extended our times on Wine Club Sundays from two hours to two and a half hours for each session (we listened when you told us you wanted more time!). This means more time for members and guests to hang out, enjoy wines, purchase bottles and glasses, and pick up their shipments. And if someone prefers a glass to the six tastings, we can do that.

Here’s what isn’t changing about our Wine Club Sundays: live music, tasty foods, great wines, and excellent customer service. My teammates and I have gotten to know our members over time, and we love serving them when they visit TWC. It’s fun to catch up, share news, commiserate (this past Sunday, there was much discussion of how everyone fared during last week’s winter storms), and laugh. For now, we need to keep our crowds small, but as soon as we’re able, we’ll invite more members and guests onto our estate…for even more fun!

If you weren’t able to join us for this past Wine Club Sunday and haven’t yet made your reservation for the next one on February 28, be sure to visit our website (we’re still using the 4.0 address) to confirm your time ( /Wine-Shop/Event-Tickets ). At this point, we have a few spots available at 11:00-1:30 and many more at 2:30-5:00, and we’d love to see you then. My weather app is showing a slight chance of rain, but you know Texas…that could change in the next few minutes.

And to those of you who are still struggling from last week’s winter weather, please know that your friends at Texas Wine Collective are thinking about you and hoping you get back to some normal soon. If you need wine or bottled water or just a chance to get out of your house, we’ve got you covered!

Wine Club Selections for Feb-2021

Thu, 18 Feb 2021 00:00:00 GMT

Wine Club Selections for Feb-2021

Special Note: Texas Wine and Grape Growers Association, is hosting their 2021 Annual Conference as a Virtual Event on-line, Feb-23,24, and Mar-2,3. There will be presentations and discussions on Vineyards, Winemaking, Tasting Room, and Marketing. There will also be a virtual tasting of Texas Gold Medal wines in which you can choose to participate (with wine purchase). You do not need to be a member of TWGGA – just have an interest in Texas wine. To learn more and see the full program, connect to the registration site – https://www.txwines.org/2021-texaswineandgrapevirtualforum/ Carl will be involved in several of the sessions, including the virtual tasting.

Happy New Year! Or maybe just Thank Heaven 2020 is done! And, just as we are all trying to stay healthy, recover, and refocus on what can be better in 2021, here comes a “Snowpocalypse” with record-breaking low temperatures and much inconvenience from icy conditions. Well, in spite of that, Texas Wine Collective, now fully engaged in a rebranding effort from the former 4.0 Cellars, is ready to offer an exciting February wine club release. Although you’ll notice a few changes due to the new branding, a key part that will remain constant is the line-up of delicious wines from our winery partners, Brennan Vineyards, Lost Oak Winery, and McPherson Cellars. Wine Club Release parties are scheduled for Sundays 21-Feb and 28-Feb. The format will be similar to those held in the later months of 2020 with participant and staff safety as key considerations. Look for Wine Club emails and announcements, make your reservations, and join us as we launch Texas Wine Collective. More information is available on the website - www.fourpointwine.com. Here are the February 2021 Wine Club Release Selections.

Allocation Selection: R=Red, M=Mixed, W=White, S=Sweet

For this Feb-2021 allocation, three very tasty reds are included, as noted below.

Brennan Vineyards Protectors 2018 TX High Plains R/M

Grape(s): Carmenere 70%, Lahey Vineyards, Brownfield, TX, and Alicante Bouschet 30%, Diamante Doble Vyd, Tokio, TX, Terry Cty
Machine harvested, fermented cool over 3-5 weeks; aged in French & American oak 18 mo; blended & bottled at 13.8% ABV, 0% RS (DRY)
Deep ruby color; aromas of wet soil & coffee with notes of tart red cherry, bramble berry, sage, & vanilla; bold flavors on the palate of dark red fruits, stewed blackberries & floral hints of lavender & lilac; silky tannin structure on the finish. Pair with veal, beef tenderloin, most any grilled fare, or a fine cigar.

Lost Oak Winery Crimson Oak 2019 Texas R/M

Grape(s): Ruby cabernet 44%, Krick Hill Vyds, Levelland, TX, Hockley Cty; Tempranillo 34%, Bingham Family Vyds, Meadow, TX, Terry Cty; & Cabernet Sauvignon 22%, Diamante Doble Vyds, Tokio, TX, Terry Cty
Fermented separately in SS tanks; Tempranillo & Cabernet Sauvignon aged 13 months in oak barrels; Ruby Cabernet aged 13 months in SS tank; blended & bottled at 13.8% ABV, 0.1% RS (DRY)
A fun blend from Lost Oak winemakers to produce a balanced wine with rich color, fragrant bouquet, & bountiful flavor. Aromas of mulberry & rhubarb; lighter flavors of soft cherry & pomegranate with notes of sweet spices on a smooth finish. Enjoy with charcuterie - cheeses, deli meats, dried fruit, olives - & pasta with pink sauce

McPherson Cellars Sangiovese 2018 TX High Plains R

Grape(s): Sangiovese 100%, sourced from Lahey Vineyards, Brownfield, Terry Cty, & Sagmor Vineyards, Lubbock County, TX
10-Day fermentation in SS tank; 35-day skin contact; aged 11 months in French oak barrels (20% new); bottled @ 13.7% ABV, 0.3% RS (DRY)
Sangiovese, a key grape from Tuscany, Italy, & the primary grape in Chianti, was first planted over 30 years ago on the Texas High Plains by Kim McPherson’s father, Doc McPherson. The aging in French oak adds a smoky vanilla nuance to appealing aromas & flavors of red liquorice, black cherry cola, white pepper, & baking spices. This lovely red is dry with medium body, a rich, soft mouth-feel, & velvety tannins at the finish. A terrific food wine.

The white wines for this allocation include an offering from each of the owner-partners at 4.0 Cellars/Texas Wine Collective. They will provide pleasant drinking with spring picnics and grilling parties.

Brennan Vineyards Viognier Reserve 2019 Texas W/M

Grape(s): Viognier 100%, Newburg Vyd, Comanche Cty, TX
From the bountiful 2019 vintage; mechanically harvested fruit, fermented cold at 52oF; aged on the lees in SS tank with no malolactic transformation; 13.7% ABV, <0.1% RS (DRY), pH 3.33
Bright straw color with green hues; aromas of peach cobbler, apricot, and floral nuances of honeysuckle & jasmine; bold fruit flavors of yellow peaches & ripe apricot with notes of honey & vanilla; great fruit & acid balance on the palate-tingling finish; pair with fish, mild cheeses, fruit dishes, or just a leisurely sit on the patio

Lost Oak Winery Mourvèdre Rose 2019 TX High Plains W

Grape(s): Mourvèdre 100%, Diamante Doble Vyds, Tokio, TX, Terry County
Grapes were gently crushed & over several hours the juice extracted a luscious pink color from the skins; the juice was then fermented cold & aged in SS tank; bottled at 12.2% ABV, 0% RS (DRY)
Mourvèdre grows well in warm arid climates, like southern France & the Texas High Plains. Aromas of spring flowers & honeydew melon carry over to melon flavors with hints of key lime and lead to a zesty, lingering finish. Pair with baked feta with sundried tomatoes & olives, honey-glazed lamb, lemon butter baked fish, or melon & prosciutto.

McPherson Cellars Albarino 2019 Tx High Plains W

Grape(s): Albarino 100%, Castano Prado Vyds, Brownfield, TX, Terry County
Fermented 25 days at 55oF; aged in SS tank; 12.5% ABV, 0.4% RS (essentially DRY)
This delightful version of the famous Spanish Albarino grape, native to northwestern Spain, offers aromas & flavors of key lime, apricot, orange peel, and bitter lemon. The wine is relatively soft but has a lively finish with a bit of zing reminding one of clementine fruit and lime pith. Pair with seafood, shellfish, paella, grilled chicken, or garden salads.

The three sweet wines will satisfy our wine club members with a sweet tooth. LOL

4.0 Cellars Sweet Dreams 2018 TX High Plains (by Brennan Vineyards) S

Grape(s): Riesling 42% & Malvasia Bianca 58%, Farmhouse Vyds, Terry Cty, TX
Fermented cold & aged in SS tanks; blended, sweetened to about 4% RS (sweet); stabilized & bottled at 14.3% ABV
Aromas of Meyer lemon, orange blossom, honey & petrol; flavors of candied lemon drop with hints of lemon custard; honeyed finish balanced between sweetness and acidity

Lost Oak Winery Orange Muscat 2019 TX High Plains S

Grape(s): Orange Muscat 100%, Diamante Doble Vyd, Tokio, TX, Terry County
Fermented & aged 6 mo in SS tank; sweetened and stabilized at bottling to 3.5 RS, 11% ABV (semi-sweet)
This bright, refreshing wine offers aromas and flavors of candied orange slices & ripe peach with a smooth, sweet finish

Lost Oak Winery Dolce Rouge N.V. TX High Plains S

Grape(s): Ruby Cabernet 77%, Krick Hill Vyd, Levelland, TX, Hockley Cty; Merlot 23%, Bingham Family Vyds, Meadow, TX; Terry Cty
Fermented & aged 12 mo in SS tank; sweetened and stabilized at bottling to 4% RS, 13.0% ABV (sweet)
Fruity & smooth, medium-bodied with spice notes; good balance between sugar & acidity; good choice for spicy, fiery cuisine, red-sauced pasta, BBQ’d meats, or just simple sipping (Lost Oak has a recipe for Sacred Sangria – check their website)

Vine Pruning, January 2021

Mon, 01 Feb 2021 00:00:00 GMT

Vine Pruning, January, 2021

As spring approaches, it becomes time to prune vines in the Texas Wine Collective vineyard. Along US 290, one can see that pruning has started in many vineyards. Although there are numerous posts and videos on FaceBook and Utube addressing the subject of vine pruning, each season I like to offer this brief tutorial on the subject from my own perspective of doing this task now for 18 years. During your next visit to Texas Wine Collective, you are invited to wander out to the “Pet Vineyard” to take a look at the mix of mostly Black Spanish vines, interspersed with some recent additions of Tannat (added in 2019) and Tempranillo (added in 2020).

At the end of grape harvest, leaves are left on the vine to encourage photosynthesis. This helps build carbohydrate reserves that the vine will use to come to life in the spring before new leaves develop to restart photosynthesis. As late fall temperatures drop and leaves fall to the ground, these carbohydrate reserves migrate to the trunk and root system of the vine to await spring renewal. Over the winter months, the vine goes dormant with little or no sap flow or nutrients in the upper portion where stems, leaves and fruit were at harvest. While the vine is dormant, just before spring renewal begins, is the time to remove almost all of last season’s woody growth to prepare for new growth this season.

The illustration below indicates what is typically considered a good cordon pruning scenario where 5-6 bud nodes or spurs are left on each side of the vine. The close-up illustration is intended to show 2-3 buds to be left on each spur and the remainder of last year’s stem, that 2-4 ft long stem above these buds, is to be pruned away. This concept for cordon pruning is once again illustrated in the Figure 1 photograph.

Figure 1. Vine limbs, called cordons, have upright stems/canes which grew leaves &

fruit last season. These stems/canes need to be pruned down to 2-3 buds

from which this season’s new growth will develop.

When approaching a vine to prune, one first considers cordon pruning. The cordon is the horizontal limb of the vine from which stems and fruit developed last season. You often see photos of thick, gnarly cordons on old vines in CA or Europe that have been used for many years. It has been my experience here in Texas that cordons do not always develop in such a way as to maintain long-term suitability. If there is a wide gap on the cordon (wider than the width of your fist) between fruiting bud spurs, it will often be advantageous to remove that cordon and lay over a younger cane which can develop into a new fruiting cordon. The goal for cordon pruning is to leave 5-6 nodes or spurs (where stems were last season) with 2-3 buds per node on each side of the vine trunk.

Figure 2. Wide-gap spacing on an old cordon (lower limb) between fruiting spurs suggests cane pruning (laying down a new cordon - orange tag) to encourage more stems, leaves and fruit clusters

When cane pruning is necessary, a sound, healthy stem (orange tag) originating from near the trunk of the vine is selected and bent over above the cordon limb to be removed. This cane may be stiff during dormancy, but will become more flexible when spring renewal begins and sap starts to flow. At this point, the cane can be attached to the fruiting wire to replace the last year’s cordon once removed.

Figure 3. A vine to be cordon pruned on one side (left) and cane pruned on the other (orange tag on layover cane - old cordon already removed).

Pruning all of that stemmy growth from last year can take some time as tendrils from the vine like to attach to the wires of the trellis. One frustration in pruning is cutting loose a tendril but really biting into a wire with sharp pruning shears creating the need to stop and re-shape/re-sharpen the blade. Many vineyard managers do rough- or pre-pruning by removing stems above the first trellis wire leaving about 6-8 inches of stem above the fruiting wire (where the cordon is/was). This can be done relatively quickly and gets rid of most of the woody waste. A second pass with more focus and care is done to prune back to the point where only 2-3 buds are left on each spur. For layover canes, there should be only one bud every 3-5 inches, so no additional pruning will be necessary other than to cut the end of cane off leaving just 5-6 buds from which new growth will sprout.

At the end of this process, two things need to be done before declaring success. First, all those vine clippings need to be removed from the vineyard and disposed of properly (dumpster or burn pile). These stems could well be infected with diseased tissue from the previous season and if left on the vineyard floor, can initiate early problems. The second thing to do is spray the vines with an appropriate fungicide that will help mitigate any carryover of fungal disease or mildew from last season that can readily enter the open “wounds” created by pruning.

One final figure seems appropriate to illustrate the amazing capacity of grape vines to grow back from the relatively severe pruning process in early spring to produce stems, leaves, and grape clusters by late summer harvest time. Grape vines are amazing, but they sure do require a lot of care and maintenance in order to provide quality fruit for making good wines. Make sure to thank your grape growers for their efforts in helping provide the quality raw materials winemakers need to produce delicious Texas wines.

Figure 4. Pruned Vines in Early Spring vs. Full Vines Ready for Harvest in August

Thanks and Acknowledgements: Thanks to these volunteers who came to learn and help prune the vines: Amie & Benjy Nemec (Perspective Cellars), Rob Reynolds & Carol Willis, Laura Dixon, Elle Langton (intern at Hilmy Cellars), Bobby Humphries, and a special guest appearance from Michael Barton, winemaker at Hilmy Cellars. Ali, Hilmy asst. winemaker, also joined us for the wine tasting and fun discussion following pruning.

A very special thank you to Rob Reynolds who assisted throughout 2020 with vineyard management, maintenance, and harvest.

Wine and Football: An Unlikely, but Must-Try, Match

Wed, 27 Jan 2021 00:00:00 GMT

The Super Bowl is coming up on February 7, and sadly, as usual, my team won’t be in it. Raised an Oilers fan (Luv Ya’, Blue!) and relegated to being a Texans fan when my team moved to Tennessee, I’m used to losing. Well actually, I’m used to watching my team look good for about five games and then losing.

I come from a long line of college football fans. I vividly recall my maternal grandmother shouting at the Oklahoma Sooners to get their act together. And boy, did she detest Notre Dame. My paternal grandparents were no less enthusiastic in their support of the Sooners (after all, my dad played football at OU). They were just much quieter about it. My immediate family spent every New Years Day at my parents’ closest friends’ house watching the Sooners play. I ended up at the University of Texas, and a great family rivalry began.

It was my dad who got me into Oilers football…and taught me to detest the Pittsburg Steelers. I have a very vivid memory of the Oilers making the playoffs one year and playing the Steelers. My dad sat down to watch the game and told my brother not to do anything that would require a trip to the hospital while the game was on. Long story short, an hour later, he was sitting with me in the ER fuming about not being able to see the second half of the game.

It’s safe to say that I was raised on football. I threw oranges on the field when the Sooners and the Huskers played. I understood the plays, could identify the wishbone formation, and could criticize a coach’s call with ease. I hated Terry Bradshaw (but love him now) and had a mean, schoolgirl crush on Dan Pastorini (surely I’m not the only one who remembers his cameo on Fantasy Island?).

All of this is to say that I love all things football. I love football weather. I love football stadiums. I love the sound of a football game in the background as I cook. I love the Hail Marys and the interceptions. And I love the Super Bowl. Over the years, the Super Bowl has become a little less about the game and little more about all the things surrounding it (the ads, the halftime show), but it’s still a great game and a good reason to gather with others for some friendly rivalry.

This year may look a little different, but the game is still on. And while you may or may not be gathering to watch the game with others, if you’re planning on watching the game, you’re also probably thinking about what you’re going to eat and drink during it. And if you’re a wine drinker, you probably have some questions about what to pair with Chex Mix and French onion dip.

Here at TWC, we’re seeking answers to those very questions, too. That’s why we’re hosting a Super Bowl snacks and wine pairing on Saturday, January 30. While space is limited and reservations are required, we have some spots still available at 11:00 and 4:00. Come sample some great wines (including our newest rosé made by McPherson Cellars and chosen by our in-house team during a blind tasting) and enjoy tasty treats made by our very own Chef Amber.

Which wine should you pair with pretzels and mustard? Is there a red that goes particularly well with nachos? Wear your favorite team jersey and join us on Saturday to find out! For more information and to reserve your spot, go to our Calendar at www.fourpointwine.com or call 830-997-7470. Don’t miss the football fun!

Bench Trials for Winemaking - 2021

Wed, 20 Jan 2021 00:00:00 GMT

Since being involved in winemaking and wine evaluation efforts for well over 20 years, it seems that the subject of wine bench trials should have come up sooner. Bench trials represent an important part of the winemaking process, and even though they require a lot of thought, preparation, and record-keeping, they are typically fun and exciting. This edition of Carl’s Corner will address some key reasons winemakers do bench trials, including: blending for flavor adjustment (acidity, alcohol, tannin), sweetening, fining to remove solids and cloudiness, and treatments to enhance cold and heat stability. Each of these specific topics is briefly discussed below. While doing bench trials, it is best to involve some other interested folks, take notes, and discuss the effects. The goal of bench trials is to determine the least intrusive treatment that will yield the best possible wine.

Conducting bench trials is an ordered process in which samples of the original wine(s) are collected and measured, then divided into separate containers which are used in making blends or adjustments. For example, if a Merlot wine needs a bit of extra tannin on the finish to be well-balanced, blending with a fairly tannic wine like Petit Verdot or Petite Sirah might be a good choice. There are also tannin additives that can be used. So, several samples of Merlot will be prepared to which various amounts of the blending grape wine and/or additive will be added, mixed, and then tasted for evaluation. Of course, keeping good records on what is done at each step is very important. Typically, there is no right answer, but the winemaker will be the final judge of success.

We see a lot of blended wines in Texas. In fact, most red wines from around the world are blends. Often bench trials are done with different grape varieties or cuvées of the same variety, to find the blend that best expresses the aromas, flavors, and structure that a winemaker prefers. These are often the most fun bench trials, and can involve a number of people, associates, fellow workers, consultants, and even interested friends. For more on blending, see a previous Carl’s Corner – Blended Wines in Texas, 02-Aug-2017.

Often bench trials are done to help balance the acidity and alcohol levels in a wine. A wine that is too acidic will be tart and somewhat unpleasant, while a low acid wine may be too bland and uninteresting. Blending different wines can address this issue, or certain adjustments can be made with selected additives to moderate the acidity level. The percentage of alcohol in a wine can also create an imbalance, either too high or too low. Again, blending different wines is a common way to adjust alcohol level. For example, a common practice in warm weather regions is to blend Viognier that can reach very high sugar levels (therefore high alcohol) when fully ripened, with earlier-picked fruit having less sugar content, or with a grape variety (e.g., Semillon) that ripens at lower sugar content. This is done to produce a lovely, balanced white wine with an alcohol level that is NOT too high (say 15-16% ABV down to 14-14.5% ABV). For more on blending, see previous Carl’s Corners – Flavor Adjustments For Wine, 26-Sep-2018, and Acidity in Wine – Part 2 in the Winery, 16-Jan-2020.

Sweetening wines almost always requires bench trials to get the right amount of sugar (or grape juice concentrate) addition to develop the desired flavor profile. The sweetening process requires a balance between the sweetening agent and other characteristics of the wine – acidity, alcohol, and tannin structure. This concept of sweetening wines was addressed in Sweetening Wines, 6-Jan-2021.

Often it is necessary to introduce additives to a wine in order to remove flocculent solids and cloudiness that either will not settle or precipitate out in a timely manner, or ever. The most common additive to accomplish this fining process is an activated, food-grade clay called Bentonite. Bench trials are important to determine the minimum amount of bentonite needed to clarify the wine so to not remove more color and flavor compounds from a wine than is necessary. This process of fining and clarification was discussed in Dirt Can Make Wine Better, 17-July-2019.

Treatments to enhance cold and heat stability are usually required to make a wine stable during storage, shipment, and time on the sales shelf or in the cellar. The above mentioned bentonite can be important as it attaches to and helps remove protein materials from a wine that can, over time and under warm conditions, coagulate and create cloudiness. Again, bench trials are important to determine the minimum amount of bentonite required to render a wine clear and clean under a specified set of test conditions.

Cold stability is also a concern as the natural product, potassium bitartrate (what most of us know as Cream of Tartar), can and will precipitate from a wine under cold conditions. This precipitate, often called wine diamonds, is harmless, but sure can look ugly. So, bench trials are important to determine how best to cold stabilize a wine. One method involves chilling a cuvée of wine to a temperature less than would be expected during shipping, storage, or refrigeration for a period long enough to precipitate excess potassium bitartrate (typically 24-28 deg F for 6-12 days). Unfortunately, refrigeration equipment is always costly, and this procedure is time consuming. There are additives available that attach to potassium bitartrate and keep it in solution so it does not precipitate when chilled. If using these additives, bench trials are really critical to determine just the right amount necessary.

As consumers, we typically do not have to worry about, or even think about doing bench trials. All we need do is step up to the bench (tasting room counter or a table) and enjoy wines that Texas winemakers have already taken through any necessary bench trials.

This edition of Carl’s Corner was prompted by a very informative article, primarily focused on home winemakers: Performing Bench Trials, by Bob Peak, WineMakerMag.com.

Our First TWC Blending Session Is in the Books!

Wed, 13 Jan 2021 00:00:00 GMT

Ten years ago, if you’d told me that I’d be pouring wine in a Texas wine tasting room, I would have laughed. It just wasn’t on my radar back then. And if you’d then told me that I’d actually be making wine, I would have considered you nuts. But that’s exactly what I found myself doing just this morning.

As we move forward with our name change this month, the Texas Wine Collective’s “Wine Making Committee” held its first-ever meeting. Our committee included GM Dave; our tasting room managers Beth, Amber, and Valerie; and Martin, Chuck, Dr. Carl, Stacey, and myself. Our goals? To develop a new experience for our club members and customers and to begin to create a new brand of wine that will be all our own. The results? A fun and educational blending session that ended with a red blend that the committee agreed is “magnum-worthy."

So how did we get there? We began by first tasting about a dozen red wines, all 100% varietals, most of which had been produced by Brennan Vineyards or Lost Oak Winery. For comparison purposes, we tried wines from a couple of other Texas sources as well.

After discussing which wines we preferred (based on aroma, taste, and mouthfeel), we each used a pipette to blend the varietals we thought would work best together. Our shared goal was a big, bold, dry red that Texans can enjoy at a cookout, while watching a game, or during a fancy meal. This took precision (and quite a bit of math) as we each needed to keep track of the percentage of each varietal in the blends we made. Thank goodness for calculators!

This process required a good deal of trial and error, too, and I learned a lot by listening to my teammates’ successes (and failures). As we passed our new blends around the table, we each honed our use of the varietals and their percentages. My first blend of Cabernet Franc and two Cabernet Sauvignons was great on the nose but pretty lousy on the palate. I had played it safe by going with 1/3 of each varietal before realizing that blending should be more nuanced.

For my second blend, I began with Merlot as the base grape, incorporating 40% of it. I then added 20% each of Cabernet Sauvignon, Carmenere, and Malbec. I deemed this worthy of sharing with the others and poured the blend into a beaker to be passed around the table later. I then tried a third blend that maintained Merlot as the base and incorporated Petit Syrah instead of Malbec. I set it aside thinking I needed to give my nose and palate a break for a moment.

Once we’d each had a chance to create a few blends (this took several minutes during which we worked in near silence…so much concentration!), we narrowed them down to a couple of committee favorites. Turns out, my second blend was very similar to one that Amber had created and liked. GM Dave combined our two blends on paper and gave the varietals and percentages to Carl who then created the final blend. We all agreed it would work well as our first in-house wine. When ready, this red blend will be available as a magnum (the equivalent of two standard bottles of wine), and though we’ve already selected its name, you’ll have to wait to find out that little tidbit.

How lucky am I that I get to spend a morning at work and with colleagues I enjoy tasting and creating wine? I can’t wait to do it again! And this is just the kind of experience we’re working to develop for our members and guests as we roll out the Texas Wine Collective. So be on the lookout for new experiences and wines that you won’t want to miss. Exciting times, these!

Sweetening Wines

Wed, 06 Jan 2021 00:00:00 GMT

One doesn’t have to spend much time working in a Texas wine tasting room to learn that lots of folks enjoy sweeter wines. Wines with some residual sugar or sweetness often have bright fruit aromas and flavors, and are very easy to drink, either by themselves or with snacks and meals. The question is often asked how does one make a sweet wine. Many folks believe that certain grapes are just sweeter than others, or some grapes can get riper and thus have greater sugar content. That is the issue to explore in this edition of Carl’s Corner.

Every grape variety can be made into wine that varies from totally dry (no residual sugar or RS) to one that has semi-sweet or very sweet character. Before explaining, here are some commonly accepted definitions for various levels of sweetness. Wines with residual sugar levels ranging from essentially 0.0% to about 0.4-0.5% are considered to be dry. These are wines in which most, if not all, of the natural grape sugars have been converted during yeast fermentation into ethyl alcohol. The 0.4-0.5% range is considered the sugar threshold limit below which most tasters cannot actually detect sweetness in a wine. The small amount of sugar in this range may not taste sweet, but can impact the flavor profile by softening the perception of acidity on the palate (a technique often used by winemakers).

Wines with 0.4-0.5% up to 2% range of RS are considered semi-sweet. Many rosé and off-dry white wines currently produced fall into this category. Wines above the 2% level of RS are considered sweet. These can range all the way up to late harvest whites, like Riesling or Blanc du Bois wines with 5% or more RS, and will include most fortified wines like ports or sherries that may have higher sugar levels, 10% or more. A point to appreciate here is that 2% RS represents 20 grams of sugar per liter of wine (about 1 oz sugar per quart+ of wine). One of the keys to producing a pleasant, high-quality semi-sweet or sweet wine is to make sure the acidity, alcohol, and fruit flavors are balanced against the sweetness.

The winemaker can control the conditions and processes in the winery to affect the final sweetness in a wine. Sometimes the fermentation process can be stopped by additives or chilling cold enough that the yeasts stop working. This is generally a difficult thing to do and winemakers will need to be diligent in order to stop fermentation and capture natural RS in the wine. A second method to capture natural sugar is to add alcohol (typically above 17%) to a fermenting wine which will actually kill the fermentation yeasts and preserve sugar at the level when addition was done. This is the method used to produce classic port-style wines.

An easier method for producing sweeter wines is “back-sweetening” with sugar, honey, grape juice concentrate, etc., after the initial fermentation is completed. Most sweet wines produced in Texas, and in lots of other wine regions, are done this way. The winemaker will decide how sweet to make a wine based on the market for that wine, and what aroma and flavor attributes are in the available dry wine (acidity, fruit character, alcohol). Then trial tastings are done with various levels of added sweetener.

Once a wine is back-sweetened, the job is not done. Unless the alcohol level is high enough, like in a fortified sherry wine, a second fermentation in bottle can occur creating bubbles, sediment, and off-aromas and flavors. So, the winemaker needs to stabilize a sweetened wine by adding a controlled amount of potassium sorbate that will prevent any further yeast reproduction, and a level of sulfite that will prevent any yeast present from continuing fermentation. These additions are carefully measured and will, if done correctly, not impact the aroma or flavor of the wine.

However, one must be very careful with sorbate as under certain conditions, sorbic acid can be generated from the sorbate and metabolized into hexadienol, a compound that smells like rotting geraniums – something you definitely do NOT want in your wine. Sorry about this little bit of chemistry, but you know I love it!

Finally, a filtration process before bottling a sweetened wine can remove bacteria molecules and residual yeasts such that no further fermentation activity can occur once the wine is sealed in bottle.

Thus, one should appreciate the effort that winemakers undergo to produce wines with residual sugar levels for the pleasure of their customers. If you enjoy sweeter wines, make sure to tell your winemaker thank you, or ask your tasting room associate to convey your thanks. Enjoy!

The following reference provided helpful information for this posting.

“Beginner’s Block: Backsweetening” by Dave Green, WinemakerMag, Dec 2019-Jan 2020, p13.

The Year in Review

Wed, 30 Dec 2020 00:00:00 GMT

Whew. Well, that was a strange one. This past year reminds me of a horseback ride I took several years ago through a national forest in northern New Mexico. Things started out just fine, even a little boring, but by the end, I was just glad to get off the horse in one piece.

Looking back through my blog posts for this past year, it’s clear that things went south pretty quickly. In January, I announced the opening of our new Wine Club Lounge, and in early March, I reported all the fun spring events that we’d be hosting. I think we all know what happened after that. Three weeks later, I was writing about all the games my family was playing to pass the time at home (note that we’re still playing those same games).

If I were to graph 2020, it would look like a W: We started up, went down with our first closure, opened again and did quite well (up), closed again (down), and then ended on an up. During the “high” times, we held modified Club Sundays, hosted Halloween candy and holiday cookie wine pairings, opened our rosé room, collected food for a local non-profit, and served LOTS of customers who were eager to get out of their homes.

During our “lows,” I wrote about what my teammates and I were doing to pass the time both at our homes and at the cellars: the wines we were drinking, the foods we were cooking and eating (SO much eating), the games we were playing, the skills we were learning (or not), the TV shows and movies we were watching, and the puzzles were were completing. I wrote about missing our Wine Club members and the steps we were taking to make visiting the cellars safe for everyone.

While I wouldn’t want a repeat of this year, I’m proud of the way our team handled it. We embraced new ideas and projects with enthusiasm, came up with creative ways to continue to serve our customers both in person and virtually, continued to provide superior customer service, and took care of one another. We’re a better team for having gone through this year together.

That said, all of us are looking forward to 2021. Our name change will be finalized in January, giving us the flexibility to try new approaches in our tasting rooms. We’ve hired some new staff. We’re going to continue to offer creative food and wine pairings (next up: Super Bowl snacks). We’re exploring ways to use our indoor and outdoor spaces differently to maximize our customer experience. We’ve got PLANS.

So, goodbye, 2020. I won’t say we’ll miss you. We’ve certainly learned a good deal having met you, but it’s time for you to go. We’re ready for 2021.

Happy New Year, everyone!

Carl’s Corner Review for 2020

Tue, 22 Dec 2020 00:00:00 GMT

4.0 Cellars – Carl’s Corner

Carl’s Corner Review for 2020

At the end of each year it is rewarding to look back over the topics included in Carl’s Corner posts over the past 12 months. For the crazy and stressful 2020, twenty-five posts covered a range of topics that are summarized below. Hopefully you have enjoyed these stories and the information provided has both enlightened and entertained. Here’s a look back at Carl’s Corner for 2020.

In the Winery - Winemaking Technology

From my experience as a winemaker, it is always fun to address things that happen in the winery as grapes are processed into wine. There were six posts on winemaking topics, including the following:

01-01 Acidity Part 1 01-15 Acidity Part 2

09-16 Maceration in Winemaking 10-14 Pros-Cons Natural Yeasts

11-11 Ester Aromas & Flavors in Wine 12-09 Blending Partners & Techniques.

About Wines

Since the key for most of us is actually drinking and enjoying wines, especially those produced by the 4.0 Cellars owners/partners, posts on wines and wine characteristics are very important. Here’s the list of five wine stories posted for 2020:

03-25 Viognier 2020 04-08 Warm Weather Whites 1

04-30 Warm Weather Whites 2 07-08 Pink Wines for Warm Weather

11-25 Thanksgiving Holiday Wine Pairings.

In the Vineyard

A lot of time and effort are always spent in any vineyard, even the small 4.0 Cellars show vineyard of Black Spanish vines. Starting with pruning in February, each season requires specific activities in order to keep the vines heathy and reach a productive harvest in mid-August. Several friends and associates supported me in these vineyard activities, especially Rob Reynolds, Clay Porter, and Kevin Spivey – Thanks. Four stories about vineyard activities were posted in 2020:

02-12 Pruning 2020 05-13 Spring Activity in 4.0 Cellars Vineyard

08-05 Getting Ready for Harvest 2020 08-19 4.0 Cellars Vyd Harvest 2020.

General “Wineaux” Information

Many sources of information, especially print and internet wine publications, often inspire me to write about various topics that would seem to be of interest to Carl’s Corner readers. Sometimes inspiration for such posts comes from comments or questions asked by 4.0 Cellars customers or staff members. Here is a list of six posts that were a great deal of fun to develop and publish on the www.fourpointwine.com website.

02-26 Wine Myths Debunked 1 03-11 Wine Myths Debunked 2

06-10 Great Cheeseburgers on the Grill 06-24 New Texas Cheeses 2020

07-22 What is Terroir? 09-30 Corks vs Screwcaps

Wine Club Releases for 2020

One of the most important activities each year is that of planning and executing the 4.0

Wine Club Releases that occur in February, April, June, September, and November. Our management, especially general manager Dave Bryant, spends a lot of time working with the owners/partners and winemakers to select the wines to be released to our members. Then, our wine club staff, Cristol, Stacey, and Connie put together plans for packing, shipping, and pickup events. All of this was far more complicated in 2020 than past years, but our entire staff, led by tasting room manager Beth and assistant TRM Amber, pitched in to make all of these activities successful. Although I’m not sure what happened to the post for the April, 2020, Wine Club Release, here is a list of the other four.

01-29 Wine Club Release Feb-2020 05-29 Wine Club Release Jun-2020

09-02 Wine Club Release Sep-2020 10-28 Wine Club Release Nov-2020

And, it is very important for me to add a huge Thank You to all of our Wine Club members who played a very important role in helping 4.0 Cellars weather the Covid-19 Corona virus storm in 2020.

I would be remiss to not mention my partner blogger, Dr. Caroline Eidson, who posted a number of interesting stories on the website in 2020. I trust that you, like me, found these informative and entertaining.

I hope the end of this year finds you and your families healthy and full of hope for better things in 2021. We are committed to doing our part and look forward to seeing you again, preferably without the need for a face mask, in the coming year. To all, Happy New Year!

What’s in a Name?

Thu, 17 Dec 2020 00:00:00 GMT

As a former English teacher, I spent many weeks each year exposing my adolescent students to the joys of Shakespeare. I’m not going to lie: This sometimes took some serious educational acrobatics on my part. While I prefer Hamlet and Julius Caesar, Romeo and Juliet was more accessible to most of my students. They could relate to it on a teenage love level. Plus, I could show them the Leonardo DiCaprio movie version of it. That made everything better.

Perhaps the most famous line from R&J is the one about a rose, spoken by Juliet in a moment when she thinks she’s alone: “What’s in a name? That which we call a rose by any other name would still smell as sweet.” She’s not really talking about a rose, of course. She’s talking about Romeo’s last name and trying to convince herself that it doesn’t matter. And we all know how that ends.

But her point is a good one, and it came to mind when GM Dave first shared his idea for a new name for 4.0 Cellars. Does our name really matter? Sure, we’re established in the Texas wine industry, but is our name really what we do and who we represent?

To be honest, the name “4.0” has often been difficult to explain and is often misunderstood. Over the years, many customers have asked me about our fourth winemaker. There isn’t one. Other customers have assumed that we had a fourth winemaker at some point but that he or she left. That didn’t happen. My colleagues and I have had to explain our name in ways that I’m betting associates in other tasting rooms haven’t had to.

And here’s the thing: As we finalize our name change (and order LOTS of new swag!), what people have come to love about us isn’t going to change. We’ll continue to pour the same award-winning, superior wines. You’ll see the same faces behind the bar. Dotty will continue to pass out gold stars. Carl will continue to share his deep knowledge of all things wine. Chuck will continue to regale listeners with stories of the Texas high plains. Kirk will continue to wear his kilts. And Martin will continue to be crotchety.

Much of our calendar of events will remain the same, too. We’ll still provide live music on Saturdays. We’ll still host Wine Club Sundays and daily cheese and wine pairings. We’ll still hold dog-friendly events benefitting the SPCA. We’ll still share online, interactive pairings featuring tasty wines and delicious foods.

But moving forward as the Texas Wine Collective, we’ll offer so much more. Look for opportunities to participate in unique blending sessions, blind tastings, and varietal tastings that invite you to compare varietals from different regions. Be on the lookout, too, for new wine brands created in house by our team. We’re also going to expand what we started this fall with our Halloween candy and holiday cookie pairings and add even more unique food pairings (next up in January: Super Bowl snacks!). In essence, we’re going to offer MORE of the things you love about us.

So, yes, we’re changing our name, and this change is good. Welcome to the Texas Wine Collective!

Blended Wines – Why and How?

Tue, 08 Dec 2020 00:00:00 GMT

A fascinating article in WineMakerMag about Wine Blending Partners written by Chik Brenneman, former winemaker for the UC-Davis Dept. of Viticulture and Enology, caught my attention because there are so many blended wines in Texas, and also in the rest of the wine world, for that matter. As pointed out in the referenced article, “Blending accomplishes several goals in winemaking . . . . improve flavor, mouthfeel, cover a defect, balance the chemical profile, adjust the alcohol content, emulate a commercial wine you enjoy or simply for product consistency.” Hidden in these reasons is what I like to call “insurance in the vineyard.” Certain grape varieties will do better (or worse) depending on vintage conditions (weather) and having several varieties of grapes planted can really help the winemaker produce a much better wine by blending based on qualities of the various components available. And, making a better wine is the key point, right?

Chik Brenneman reminds the reader of some important blended wines around the world, such as the famous wines of Bordeaux that are almost always blends of Cabernet Sauvignon, Merlot, Cabernet Franc, often with Petit Verdot and sometimes small amounts of Malbec and Carmenere. The amazing wines of Chateauneuf-du-Pape in France’s Rhône Valley are typically blends with several of the 13 allowed grape varieties, such as Grenache, Syrah, Mourvedre, Cinsault, etc. Spain offers blends using key grapes like Tempranillo and Garnacha (Grenache) that include varieties like Graciano, Monastrell (Mourvèdre), and Cariñena (Carignan). And, in Italy, there has been a revolution of sorts over the past 50 years to include international varieties like Cabernet Sauvignon, Merlot, and Cabernet Franc in blends with traditional grapes like Sangiovese and Montepulciano.

So, what does all this have to do with Texas? Based on climate types in the different wine-growing regions, growers typically select grape varieties that will perform better in their location. Grapes that grow well in hot, dry areas tend not to do well in more wet, humid areas, like East Texas or the Gulf Coast regions. Grapes that need cooler conditions, especially with lower night-time temperatures, will perform better on the Texas High Plains than further south and east in the state. And, soil types, average rainfall, and other conditions in Texas wine-growing regions significantly influence the grapes planted and the wines made from them.

The Brenneman article introduces information on blending formulas related to adjusting alcohol, sweetness, acidity, and other compositional attributes. However, the topic here is all about blending grape varieties to produce the best tasting wine possible. Here are some examples from 4.0 Cellars owner/partners to illustrate these points.

Kim McPherson has long championed grape varieties that grow well in hot, arid regions around the Mediterranean Sea, primarily from southern France and eastern Spain. McPherson Cellars produces several delicious blended red wines, including EVS Windblown and Les Copains Red based on varieties from the Rhône Valley of southern France, and La Herencia, a tribute blend based Spanish varieties that do well in the Lone Star State. La Herencia 2018 is blended from Tempranillo 85%, Mourvèdre 5%, Carignan 5%; and Syrah 5%, sourced from Timmons Estate & Lahey Vineyards, Brownfield, TX, Terry County. Aged in French oak barrels (20% new) for 11 months, this wine shows aromas & flavors of dark cherry, plum, and baking spices with notes of soft leather and freshly plowed soil followed by a rich, long finish with silky tannins.

Based on his extensive experience in blending wines, Chik Brenneman suggests the following options for Tempranillo (>50%) – Grenache (Garnacha), Carignan (Cariñena), Syrah, and Cabernet Sauvignon as minor components of the blend. This shows very good agreement with what Kim McPherson used for La Herencia 2018.

Jim Evans, winemaker at Lost Oak Winery, also has extensive experience in blending wines. A recent example was the Meritage 2017 bottling, a Bordeaux-style wine blended from Cabernet Sauvignon 37%, Diamante Doble Vyd, Tokio, TX; Merlot 28%, Bingham Family Vyds, Meadow, TX; Cabernet Franc 14% & Malbec 14%, Burning Daylight Vyds, Rendon, TX; and Petit Verdot 7%, Sprayberry Vyds, Midland, TX. This terrific blend of all five major Bordeaux grapes was aged 19 months in a mix of American and French oak barrels to offer earthy, blackberry aromas; cherry fruit, creamy butterscotch, and sweet tobacco flavors, plus a complex, robust structure that finishes with silky tannins.

Chik Brenneman suggests the following options for a Bordeaux-style blend with Cabernet Sauvignon (>50%) – Merlot, Malbec, and Cabernet Franc as minor components of the blend. Right on track with Jim Evans!

A final example comes from Brennan Vineyards, the terrific Winemaker’s Choice blend created by winemaker Todd Webster. Todd builds these non-vintage blends each year from a mix of his favorite varieties in the Brennan barrel program. The delicious Volume 6 (VI) blend released in the 4.0 Cellars September wine club allocation was made from Cabernet Franc 42% (2018), Blackwater Draw Vyd, Brownfield, TX, Terry County; Cabernet Sauvignon 18% (2018), Newburg Vyd, Comanche County, TX; Carmenere 22% (2018) and Graciano 18% (2019), Lahey Vyds, Brownfield, TX, Terry County. The 2018 wines were aged 18 months in a mix of new and used American and French oak barrels to give a deep, dark, rich wine with aromas of cherry, raspberry, & red currant with notes of eucalyptus, rosemary, jalapeno skin, wet soil, & tobacco; full-bodied with flavors of dark cherry, plum, & blackberry pie, plus notes of campfire smoke, leather, & pipe tobacco; and a lush mouth-feel with well-structured, lingering finish.

Chik Brenneman suggests Cabernet Sauvignon, Merlot, and Malbec as blending partners for Cabernet Franc. Since Carmenere is a close “cousin” to Merlot, Todd’s W6 matches nicely while the young Graciano contributes a special spice to the blend.

Even though there are patterns, suggestions, and recommendations for making blends, it really boils down to the winemaker using his/her own palate to find the aromas, flavors, texture, and structure preferred in a wine bottled under their winery’s label.