Happenings at TWC
Our People Get Out and About in the Community, Too
In my last post, I wrote about the ways that 4.0 Cellars supports the community and my surprise at how far that support extends beyond the Hill Country. As I wrote that post, I wondered about my colleagues’ work in their own communities. So, I asked them. Turns out that our 4.0 staff is involved in our communities in some pretty amazing ways. Continue »
Jul 10, 2019 at 12:47 PM
Permalink
Wine Yeast Selection Criteria
One of the most intriguing issues facing a winemaker is the choice of a yeast strain to convert the sugars in sweet grape juice into wine. Simplistically, there are two basic choices – natural or native yeast that is present on the grapes themselves when harvested, or a designed commercial yeast strain. Both types of yeast will convert sugar to alcohol, but the choice of yeast can, and usually does, impact the aroma, flavor, and texture of a wine, as well as the conditions & rate of fermentation. Continue »
Jul 3, 2019 at 11:53 AM
Permalink
4.0 in Our Community…and Beyond!
The first time I set foot on the 4.0 property was back in July 2014. A friend invited my husband and me to attend a party at the Cellars. It turned out that the party was actually a fundraiser. After a lengthy battle with cancer, the wife of local musician (and 4.0 regular) Lonnie Lett had passed away, and 4.0 was hosting a benefit to raise money to help Lonnie cover her medical expenses. It was a warm day, and I recall enjoying a selection of white wines. The place was packed. A couple of weeks later I called 4.0 GM Jesse Barter and asked if I could interview for a position in the tasting room. The rest is history (for me, anyway). Continue »
Jun 26, 2019 at 8:08 AM
Permalink
Summer in the Vineyard - 2019
This has been an unusual spring and early summer for the Texas Hill Country. The much greater than normal amount of rainfall has certainly been different, and made for one of the most abundant, colorful, and longest lasting wildflower displays folks can remember. The temperatures have also been moderate, typically below 90 degrees until just this past week. The rain and moderately warm temperatures not only inspired the Texas wildflowers as Hill Country vineyards have also seen a burst of growth, not only on the vines, but with the weeds, insects, and fungal diseases that tend to plague grapevines during humid conditions. The grapevines have flowered, set the fruit, and are now showing clusters of hard green grapes that will race forward to veraison (color change) in just a few weeks. It is an exciting time in the vineyard, but also one filled with lots of work. Continue »
Jun 20, 2019 at 11:07 AM
Permalink
We’re Happiest When We’re Fed
Working weekends at 4.0 can mean some long days. Many of us arrive at 9:30, and we’re often there until 7:00 or even later. And while we’re there, we’re on the move, serving customers, stocking wines and other merchandise, and generally running from one place to another. All of this activity means that we can get quite hungry while we're here. Continue »
Jun 12, 2019 at 1:40 PM
Permalink
Alicante Bouschet - A Really Red Grape
Alicante Bouschet (“alla kahn tay boo shea”) is one of only a very few varieties of teinturier grapes of the Vitis vinifera species that have both red flesh and red skin. The dark color of Alicante Bouschet provides winemakers with some advantages which can be important here in Texas. Continue »
Jun 5, 2019 at 6:00 PM
Permalink
4 Out of 5 Servers Agree… (or the Second Installment of Our “Meet Your Servers” Series)
When I first joined the 4.0 team 4 years and 10 months ago, we were a pretty small group. Since then, we’ve added many new team members and have said goodbye to a few others. Recently, I gave my teammates a survey to find out a little more about them, and as of survey time, we range in length of time at 4.0 from 2 months to 5 years and 7 months. Given the rate at which folks in the service industry tend to move around, it’s pretty astonishing how long many of us have been here. And the results of my informal survey clarify the primary reason that so many of are still around (and will likely be around for much longer): It’s the people. Continue »
May 30, 2019 at 12:11 PM
Permalink
Wine Club June, 2019
Rain, Rain, Rain! It seems like we have experienced more than our share of rain in May, even though it is historically the wettest month in the Texas Hill Country. This moisture and high humidity is keeping the grape growers busy as vines are growing at a rapid rate and fungal disease pressure seems to increase with each rainy spell. As we often say, Texas weather is weird. Temperatures are climbing and soon it will routinely hit the 90 degree mark which, to me, is a signal to chill, open and drink some delicious Texas white wines. The next 4.0 Wine Club Release parties are scheduled for Sundays, 2-Jun, 9-Jun, & 16-Jun. If you, as a Wine Club Member, would like to join the party and share time with lots of other club members, check the website (www.fourpointwine.com) and make your reservations. We would love to share your company, and remember that you can enjoy the 30% discount on wine purchases on-site on Club Sundays or online during the week-days in between. Continue »
May 22, 2019 at 2:11 PM
Permalink
The Butcher, the Baker, the Candlestick Maker
During my tenure at 4.0, I’ve seen lots of staff come and go…though most have come and stayed (I’ll get to why that is in an upcoming post). Some of our staff are “regulars” who work a few times each week, while others work only one or two Saturdays per month. Still, despite our varying schedules, we get to know one another and learn to appreciate our different styles and our shared love for all things wine and 4.0. Continue »
May 15, 2019 at 10:59 AM
Permalink
What does Reserve mean on a wine label?
When a wine is offered for tasting at 4.0 Cellars that includes the word “Reserve” on the label, customers and tasters typically recognize the designation and are curious as to what it means. In the United States, and several other key wine countries (Australia, New Zealand, Chile), the term Reserve has little or no meaning, at least that which is defined. The following explores this issue and will hopefully inform the reader about the term Reserve on a U.S., especially a Texas, wine label. Continue »
May 8, 2019 at 8:26 AM
Permalink