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Happenings at 4.0 Cellars

Carl Hudson
 
June 8, 2021 | Carl Hudson

Blanc du Bois – For the Hot & Humid

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.  Continue »

Time Posted: Jun 8, 2021 at 9:28 PM
Carl Hudson
 
May 10, 2021 | Carl Hudson

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.  Continue »

Time Posted: May 10, 2021 at 1:37 PM
Carl Hudson
 
April 29, 2021 | Carl Hudson

Brennan Vineyards Mistelle 2018

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.  Continue »

Time Posted: Apr 29, 2021 at 1:41 PM
Carl Hudson
 
April 12, 2021 | Carl Hudson

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.  Continue »

Time Posted: Apr 12, 2021 at 8:30 PM
Carl Hudson
 
April 1, 2021 | Carl Hudson

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.  Continue »

Time Posted: Apr 1, 2021 at 5:29 PM
Carl Hudson
 
March 3, 2021 | Carl Hudson

Mac & Cheese - Comfort Food Extraordinaire

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.  Continue »

Time Posted: Mar 3, 2021 at 4:35 AM
Carl Hudson
 
February 18, 2021 | Carl Hudson

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.  Continue »

Time Posted: Feb 18, 2021 at 5:35 AM
Carl Hudson
 
February 1, 2021 | Carl Hudson

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).  Continue »

Time Posted: Feb 1, 2021 at 3:57 PM
Carl Hudson
 
January 20, 2021 | Carl Hudson

Bench Trials for Winemaking - 2021

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.  Continue »

Time Posted: Jan 20, 2021 at 11:03 AM
Carl Hudson
 
January 6, 2021 | Carl Hudson

Sweetening Wines

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.  Continue »

Time Posted: Jan 6, 2021 at 11:16 AM
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