Stay at home mom, lover of wine



Re(de)fining Texas Wine- #Thesip

Refine (v)

: to remove the unwanted substances in (something)

: to improve (something) by making small changes

Define (v)

: to explain the meaning of (a word, phrase, etc.)

: to show or describe (someone or something) clearly and completely

Last night was about defining, refining, and redefining Texas wine.  It was about what we’ve learned in the last ten years and where we are going in the next ten. It was about challenging the preconceptions, the misconceptions. And it was about good wines. Very good wines. Continue reading “Re(de)fining Texas Wine- #Thesip”

The Test of Time-Emilio Moro Wines

“Winemakers who wax poetic about wines from a new vineyard hope the qualities they see early on will continue throughout that vineyard’s life. Others believe that the truest expression of a vineyard comes when it has endured the test of time. I believe both viewpoints may be correct.”

-Kirk Grace, Vineyard Manager at Stag’s Leap Wine Cellars

Two weeks ago, we compared and shared three wines from Ribera del Duero with dear friends from down the street.  A virtual interview was taking place that night, three bottles were to be opened.  As with many things, the pleasures derived from a glass of wine are increased exponentially when shared. And like many things, the complexity and value of these wines increased with age.

The tasting coincided with one of my oldest and dearest friends’ birthday. Toasting with new dear friends, I began thinking of the layers or friendship, the value of those old and new, and how they correlated with the wine.  I found the above quote while reading about how the age of the vine impacts complexities in wine and as I read, I found myself replacing the subject, friendship for wine. Continue reading “The Test of Time-Emilio Moro Wines”

An Enchanted Weekend

This past weekend, we kicked off Spring Break with a camping trip to Enchanted Rock.  It was a plan that originated nearly a year ago, apparently the required lead-time for a spot over this crowded weekend.  Our friends and neighbors made the reservation, we divided meal responsibilities, and we headed west.

On the menu for Friday was pulled pork.  Tempranillo was just the wine to fit the bill.  I had a sample from Rioja and another from Texas.  The plan was to open both and compare. To me, comparing wines with other regions, producers, or years is a great learning tool.

We opened a 2012 Viña Zaco* from Rioja and a 2012 Duchman Family Wnery Tempranillo from the Bayer Family Vineyard.  They may have begun thousands of miles apart, but when opened, there was much less distance.

Both were medium to fuller bodied with good structure, a blend of fruit and spice.  Each wine complimented the smoky pork and held up to the acid in the sauce and slaw.

The Viña Zaco began with a pop of red fruit, then faded into floral spice with a touch of smoke.  Or maybe it was the campfire? Either way, it was delightful. This wine spent nine months in barrel with a mixture of equal time in French and American oak.

The Duchman Tempranillo was slightly more fruit-forward, tempered with earth and spice.  They choose to use neutral oak.  This wine could go in several pairing directions.  But is there a better match for Texas wine than BBQ and sunset at Enchanted Rock?  I think not.

Enchanted Rock is a magical place.  The red granite meets the blue sky, arid terrain and springs highlight the path.  The beauty is in the contrast.  Much like a good Tempranillo, the soft floral notes meet the weighted spice, the fruit is tempered with earth and leather. The result?  A wine that shines, no matter the scene.  But this dinner, with these friends in this space?  That’s a hard one to beat.

For more information on how other Texas producers are doing with Tempranillo, follow Texas Wine Journal for an upcoming report.

*{This wine was provided as a media sample by Gregory White PR.  I received no other compensation.  Thoughts and opinions are my own.}



Resolution 1: Drink More Tempranillo

It was nearly two years ago when I first delved into the wines of Ribera del Duero at the Drink Ribera campaign here in Austin.  I was completely impressed with the diversity and quality for the price point.  That remains.  The more I try, the more I want. So when the people of Gregory White PR asked if I was interested in sampling some, I jumped all over it.

To share the love, I chose to open them on New Year’s Eve with two other couples from the neighborhood.  We decided on a Spanish potluck to pair with the wines.  Here’s what we made:

Cheese Plate

Prosciutto Wrapped Asparagus

Kale Salad with Meyer Lemon and Candied Ginger (recipe at end)

Berbere Lamb Meatballs (recipe at end)

Papas Bravas with Smoked Paprika Aioli

Pincho Ribs with Sherry Glaze

DSC_0569Is your mouth watering yet?  Mine is just thinking about it.  My dear friend Laura made the last two items.  Laura is the friend that always knocks my socks off with her effortless, amazing cooking.  The papas were baked instead of friend, the aioli was with a mayonnaise base instead of from scratch but you’d never know. Keep that in mind for quick prep. I don’t generally care for ribs.  It could be a Pavlovian reaction to “fat” from growing up during the fat-free craze, but they just aren’t generally my thing.  I ate four of these and couldn’t stop picking at the crispy edges.  They were divine. The meatballs were a hit with everyone, juicy and full of flavor.  The kale, a great foil for the rich dishes and, well, anything wrapped in prosciutto is awesome.

We opened two wines with the meal. I’ve learned from experience that if I am opening multiple samples, I open them before guests arrive to evaluate with a clean palate and sharp mind.  That way I can relax and enjoy the evening and let the wine flow, as it usually does.


2011 Tinto Ribon Crianza

This wine is 100% Tempranillo, aged 12 months in American and French oak. Brilliant color, ruby with a hint of violet. Warm berries on the nose.  Medium body, red fruit, tight tannins, spices and herbaceous with rich nuances.  Fresh, long finish.

2012 Erial Tradicion Familia ($22)

16 months in French and American Oak. A deep saturated color with intense nose of black plums and baking spices.  Tight tannins and leather, well integrated blue and black fruit, powerful mouth feel.  Of the four wines, this felt like the “grandfather”, and rightly so. The grapes are sourced from 80-year-old vines.

2009 Pata Negra Reserva ($16)

24 months in barrel, 12 in bottle before release. Deep maroon and plum in color.  Black fruit, plums, spicy vanilla.  Strong chewy tannins, structured like a thick cedar post.

2010 Emina Prestigio ($32)

I had this on another night with a play on Yankee Pot Roast. If the Erial was the grandfather, this is the family Patriarch. 16 months in French Oak. A deep, brooding color.  Vibrant black plum weighted by spicy tannins. Bossy acid, bold and mature tobacco leaf and vanilla.  This wine means business.

Part of the wonder of wine is how one grape can be so diverse.  Soil, conditions, season, age of the vine effect the grape.  These four from the same AVA but from four different years.  Add in the choices of the winemaker and you never know what you are going to get with Tempranillo.  That’s why I love it so and why I am resolved to try more Tempranillo in 2015.

Here is your challenge. Sometime this year, have a Tempranillo party.  Every guest brings one. Young or old, Spanish or domestic. High Plains in Texas or Sonoma County. Take notes and compare. No matter what your taste in wines, I can almost guarantee that you’ll find one (or ten) that you like.  It is a great exercise in developing palate and a great lesson.  Just because you had one (fill in the blank) that you didn’t care for doesn’t mean that you don’t like that grape.  That lesson could be applied in all are of our lives, don’t you think?  With that, I’ll wish you happy tasting. ¡Salud!

Kale Salad with Meyer Lemon and Candied Ginger

Massage Kale with Olive Oil (lemon or regular)

Add finely chopped candied ginger

Salt to taste

Lemon Zest

Lemon juice

optional:Chopped nuts or seeds (almonds, cashews, pumpkin seeds)


Berbere Meatballs

2 lbs Ground Lamb

1 Onion diced, sautéed

2 eggs

2 TBSP Berbere seasoning

Salt to taste

Combine all ingredients.  Make 1-2 inch meatballs.  Brown them in pan, finish in the oven at around 300 for about 20 minutes or until fully cooked.

{These wines were provided as media samples by Gregory White PR. No other compensation was received and thoughts and opinions are my own} 


Last Minute Gift Idea-Texas Tuesday

So, it’s Texas Tuesday, but I am a bit congested thanks to our favorite winter visitor, cedar pollen.  I didn’t want to open anything special so I am simply offering an idea for a very last-minute gift.  I always like to give Texas wine because so many people just don’t know what they’re missing.  Even locals have never tasted the wines that are being made just down the road so I do my part to remedy that.

I was a teacher in my past life and know that I rarely splurged on a bottle that was more that $15.  I also know that there were many nights that I felt absolutely spent and welcomed the reprieve of a glass of something tasty.  So, I often give my children’s teachers the gift of wine.  For Thanksgiving, I gave her a bottle of Gundlach Bundschu Gewurtraminer, a favorite with turkey.  For Christmas, I gave her a bottle of Pedernales Cellars 2012 Tempranillo.

I chose this wine in particular because I find it both elegant and approachable.  It is a grape that is unfamiliar to some, but so diverse and available in several local stores.  Also, if they love it, they can drive west and sample more of what the producer has to offer.  Medium bodied, red fruit with layers of baking spices and a touch of earth. It is complex enough to hold up to almost any fare, but smooth and soft enough to drink alone.  But to make sure that doesn’t happen, I paired the wine with some Mexican Cocoa almonds.  Cocoa, cinnamon, and a little cayenne would be a great compliment to the wine.  The addition of a homemade snack to compliment the wine gives it a more personal touch.

If you are looking for a white, I’d suggest taking a pairing from Kuhlman Cellars and doing some Marcona almonds with herbs de Provence with a bottle of their Roussanne or McPherson Cellars Roussanne.

Here is the recipe for the almonds:

Mexican Cocoa Almonds

Whisk an egg white until frothy. Add a teaspoon of Vanilla.

Toss about 3 cups of almonds in the egg white.

In another bowl, combine 1/4 cup sugar, 1/4 cup brown sugar, 2 TBSP good quality cocoa, 1/2 tsp cayenne, 1 tsp cinnamon, 1 tsp salt.  If you’d like also add the zest of an orange.

Toss the almonds in the sugar mixture and bake for 30-40 minutes, stirring frequently. Allow to cool before bagging.

What are your favorite Texas wine gifts? And what snack would pair? Wishing you and your family the merriest of days. Cheers!

Hye-lights from the Weekend

I probably don’t have to tell you that doing a cleanse is NOT conducive to wine writing.  Three weeks without wine means that I was not the only thing drying out.  My apologies for being quiet as of late. Just when I was ready to open some wine and dine on grains, I was delayed even further with bronchitis.  Needless to say, five weeks without wine meant that I was more than ready when Friday rolled around.  And seeing that it was 90 degrees out, I was ready to go pink.

IMG_4458Josh Fritsche of William Chris has his own label, Tatum Cellars, which is super small in production and big in demand with those in the know.  He made 30 cases this year but rumor has it that may increase.

The wine is 60% Grenache, 40% Mourvedre.  History has shown that this combo is one of my favorites.  This wine is no exception.   A beautiful rosy pink, it dances in the light.  Floral and fruit on the nose, some minerality to add dimension.  Every sip made me happy.  And made me wish I had bought more than one bottle!  This is one of the best roses I have had and would rival any domestic and many French.  Very well done.

Did I mention I was excited to drink wine?  A little too excited.  Once we emptied the pink (there were 3 of us) we opened another gem from Hye, Hye Meadow’s Trebbiano.  We made a brief stop there after hitting William Chris on the day I caved and since I was trying to be “good” I didn’t want to do a full tasting.  I asked for two favorites and that is what we bought, the Trebbiano and the Tempranillo, both Texas grapes.

The Trebbiano was straw in color, citrus and tropical fruit, zesty and great acid.  It is a great summer wine.  If you aren’t familiar with Trebbiano, this Italian grape is known as Ugni Blanc in France.  Still not familiar? If you like Sauvignon Blanc, try this wine.  Trust me.

The problem with doing a cleanse? If you aren’t careful, your body can get too clean, thus greatly reducing your tolerance.  The headache began before I even went to bed.  Word to the wise.

IMG_4465On Saturday, we decided to stay with the Hye (Hye Meadow Winery, that is) and opened the Tempranillo.  We loved this wine.  Great classic cherry-cola notes, the spice and acid I’ve come to expect from a lot of Texas wines.  Since the weather was screaming “summer” we complied.  We started with bruschetta with tomato and basil and made NY Strips on the grill, sliced them thin over arugula with lemon and Parmesan.  Simple and tasty every time. It paired perfectly.

I know I have been (begrudgingly) quiet during Texas Wine Month, despite my hopes to highlight all of the great work that is happening here.  But I began with a great example in the William Chris Enchante and am ending with three more.  And the end of October doesn’t mean I’ll stop singing its praises.

It does, however mean that my to-do list of costumes, my daughter’s school carnival, and prepping for Gobble Gobble Give may take precedence.  That and my super-old laptop not allowing me to access WordPress anymore may slow me down (thanks, Mom, for letting me borrow your’s). I take suggestions from all of you tech-wise-wine-loving-blog-writing friends for replacements.  In the meantime, be safe this weekend and post pics of your costumes! Cheers!






B.L.A.C.(K) Friday

…or what I’ve been drinking this week.

I don’t shop this weekend.  But I do enjoy wine, so I thought I’d share my own version of “Black Friday.”  The only wines I could think of that begin with a K are either bigger producers or ones that I haven’t had in while so forgive the incomplete acronym.  But by the time you finish tasting B, L, A, and C, I don’t think you’ll mind.cabernet_sauvignon_img[1]

B is for Bridlewood 2011 Paso Robles Cabernet Sauvignon

Last weekend was a rare cold and rainy weekend here in Austin.  We lit the fire around noon and by two, the smells of browning roast told my husband that it was time to open some red wine.  We wanted something with some body and depth so I opened a sample* I’ve had for a bit.

One look at this wine in the glass and you know you are in for something rich.  It has a ton of stewed black fruit on the nose with a hint of warm spice.  Maybe cinnamon?  On the palate, the fruit is a little brighter than the nose indicates, less “stew” more “blue.”  Not overly tannic but a great finish and plenty of depth. A different style than you might expect from a California Cab, but a great deal at around $12.

L is for Lewis 2010 Texas Red Wine

October 2013 004I was so excited to make it out Lewis Wines in Hye, Texas.  It is by appointment only but absolutely worth planning ahead for a visit.  A blend of Touriga, Tempranillo, and Tinto Cao, this wine is gorgeous as it is unique.  With a focus primarily on Mediterranean and Portuguese grapes, grown in Texas, Doug Lewis is building something beautiful in the Hill Country.  I was really impressed by everything he poured.  If he is making wine like this in his 20s, I can only imagine what’s to come.  You’ll be hearing more about him, here and in the wine world.

A is for Aimery Sieur d’Arques Cremant de Limoux Rosé

I went to a Sparkling wine tasting at the local Whole Foods Market on Tuesday.  They poured 5 bubblies: a Cava, Cremant, Prosecco, Moscato, and a Champagne.  This was a lovely sparkling rosé.  Subtle fruit and yeast notes, long finish, elegant bubbles.  At $15 it is accessible and festive, great for the holidays.


C is for Canard-Duchêne 2005 Brut Millesimé Sparkling

This is a true Champagne, meaning it was born and bottled in the Champagne region.  It is composed mostly of Pinot noir and aged five years.  It is a pale gold with a fruity nose and is super rich.  Great yeast notes and minerality, a long fruity finish and lovely mouthfeel.  This is the splurge of the list at $55, but much more fun than some of the other big production Champagnes.  Whether you’re looking for a gift, somewhere to put your bonus, or something celebratory, this vintage Champagne is bound to impress.

If you’re braving the craziness, pick up something, or a few delicious things, while you’re out.  Cheers!

Amigos Especiales-Gun Bun Tempranillo

Last Sunday we had an afternoon dinner with THOSE friends.  You know, the ones.  We used to travel to Sonoma together and make Bacchus look like a monk.  Those weekends translated into all day food and wine festivals in our own backyards, almost every weekend. Corks flying, pans frying.  Until we added to the brood.  Now we are lucky if we can get together twice a year.  And until recently, one of the ladies was left out because of maternal matters.  But, we are coming out of that phase and their birthdays (one week apart) served as the perfect excuse to get together, even though it looks a little different now.  (Fewer) Corks flying and (more) pans frying and the occasional baby crying.

It was a beautiful day here in Austin so we decided to plan around the weather.  I thought we’d go Spanish.  I picked up some Manchego, Brazos Valley Eden brie (with vegetable ash-divine), olives, peppers, salami, and some veggies for appetizers al fresco.  I’ve learned to make a separate snack plate for the littles or my cherubs will devour all the olives and cured meats.  That’s just not good for anyone.

While the kids ran wild in capes and gowns, blowing bubbles and having tea parties, the adults were able to sit under the pergola, sipping Tempranillo and catching up.  It was wonderful. 

For dinner, I planned Flank and Flap steak with Chimichurri sauce, Patatas Bravas, and asparagus.  I marinated the steak in olive and sunflower oil, garlic, and salt. The good thing about this dinner is tha can do most of the work ahead of time.  For the Chimichurri I used a ton of parsley, oregano, olive oil, a splash of red wine vinegar, salt and a little crushed red pepper.   I made the tomato sauce with a bunch of garlic, olive oil, choppped tomatoes, chicken broth, smoked paprika, and a little cayenne. 

Many recipes call for frying the potatoes, but I roasted them in sunflower and olive oil at 450.  We did the steak in a cast iron pan.  I blanched the asparagus and then quickly sautéed them in the pan I had used for steak while it sat.  For wine, we broke out a Tempranillo with a story.


Gundlach Bundschu has a special place in our hearts.  If you’ve been reading for a while, you know how instrumental they were in my decision to start writing.  While on a tour there, we heard a great story about their Tempranillo.  I won’t name names, but somebody may or may not have snuck some rootstock back from Spain.  They may or may not have had some a stinky cheese wheel in said bag that may or may not have been confiscated at customs, allowing the rootstock to find a new home in Sonoma.  Legend has it, anyway.  No matter where this rootstock came from, it is doing great things in its current soil.

This wine is beautiful in the glass and its color represents it well.  Red and blue fruits, acid and earth.  Bright and smooth.  Complexity in the tobacco and cocoa notes.  I love this wine and it paired perfectly.  It was like they were made for each other.  Well, in fact they were. 

I guess you could say the same about our friends.  You know, THOSE friends.  The ones you can come to when your face is puffy and tear-stained.  The ones that you can tell anything to and know you are safe.  The ones that can make you laugh, let you vent, and tell you when to zip it.  Friends that are worth celebrating.  Cheers to that.

Three “Wines-men”

I could tell you about a few of my picks for the holiday season, and I probably will at some point.  But I thought it would be a little more interesting to hear from those who know just a little more about Texas wines than I do.  I elicited help from three fabulous Texas wine makers to tell you which Texas wine they might be pouring this holiday season and the pairings they would choose.  The catch?  It had to be someone else’s wine.

Dave Reilly has been getting a lot of attention as the winemaker for Duchman Winery.  And with good reason.  Just this year his wines has received several awards and three spots on the Jessica Dupuy’s Top Texas Wines list.  What Texas wine would he pour?  A Roussanne.  He thinks that it is one of the most interesting grapes being produced in the state. 

Although he didn’t name a specific producer, I have had lovely Roussannes from both Cap*Rock Winery and McPherson Cellars.  The McPherson Reserve Roussanne was on Russ Kane’s list of his favorite Texas whites of 2012 and Jessica Dupuy included a Roussanne from Perissos Vineyards on her list.  Promising, indeed.  The traditional pairings are seafood and buttery dishes.  You could also pair with poultry.  Doing a Christmas turkey?  This would be lovely.  Especially with a chestnut stuffing or with butternut squash to bring out the nutty flavors in the wine.

Tim Drake made the move to Texas from Washington in 2010 because he and his family saw that something special was going on in the Texas wine industry.  He joined Flat Creek Estate in 2011 and we are just now seeing the first of his whites.  If the 2011 and 2012 barrel sample of Viognier are any indication, we are in for a whole lot of special.  And if his pairings are any indication, I’ll be asking for an invitation to dinner. 

Tim chose William Chris Merlot paired with a Demi-Glace Veal Chops served with Gorgonzola Risotto and sautéed green beans.  Yes, please.  William Chris is located in Hye, Texas and they produce some incredible wines.  I have a bottle of Enchante that I have been saving for the holidays, so you’ll hear more about them in the near future.

Kim McPherson of McPherson Cellars knows a thing or two about wine.  In fact, he is kind of wine royalty here in Texas.  His father, “Doc” McPherson, was one of the fore-fathers of the Texas wine industry and Kim has continued the elevation of Texas viticulture.  His wines have received over 450 awards.  So what would he choose? 

A peek at either Jessica or Russ’ list will tell you that Tempranillo does very well here.  Kim agreees.  He chose Pedernales Cellars Tempranillo with a Hanger Steak made in a Spanish style.  That shouldn’t be a problem since his wife, Sylvia, owns La Diosa Cellars.  Think Romesco sauce, rubs with herbs and paprika.  Smoky, spicy, with some lime juice for acid.  Serve with polenta or fingerling potatoes.  Maybe some greens with roasted peppers?  Yum.

Although most of these specific wines are not available nationwide, these pairings are great inspiration no matter what state you call home.  And great inspiration to visit us here in Texas.  Thank you to all of the winemakers who helped me in writing this.  You are doing amazing things.  Merry Christmas and happy pairing!

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