Saying Goodbye to Texsom 2014

As August wains, I need to say my final goodbyes to this year’s Texsom. The new acquaintances, visits with old friend and, oh yes, the education happened and went far to quickly. After ten years, the “little” sommelier conference that James Tidwell and Drew Hendricks believed could fill an important …

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The Binghams Acquire Pheasant Ridge Winery and Vineyard

The Binghams Acquire Pheasant Ridge Winery and Vineyard December 9, 2013 – Continuing its mission of providing exceptional quality products to Texans, Cliff Bingham, President of Bingham Family Cellars, LLC announced today that the company has completed its acquisition of Pheasant Ridge Winery and its vineyards. “We’re excited to welcome …

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Writers, Bloggers and Enthusiasts Get Ready for the 6th Annual Regional Wine Week – October 6-12, 2013

Writers, Bloggers and Enthusiasts Get Ready for the 6th Annual Regional Wine Week – October 6-12, 2013 Drink Local Wine will hold its sixth annual Regional Wine Week from October 6th to 12th, where wine writers, bloggers and enthusiasts share information about wine from lesser known wine regions throughout the …

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The Texas Winemakers/Winery Owners Pledge (and Good for Other Local Wine States, Too)

The Texas Winemakers/Winery Owners Pledge (and Good for Other Local Wine States, Too) Some of you have seen the blog and reader comments over the past few days on CraveDFW (click here) on “For-Sale-in-Texas-Only” wine. I made an attempt to re-frame the discussion on my subsequent blog (click here) away …

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Sitting Here Sipping On Some Messina Hof Private Reserve 2011 Blanc Du Bois

Sitting Here Sipping On Some Messina Hof Private Reserve 2011 Blanc Du Bois As I’m sitting down to write this piece, I’m sipping on a white wine from Texas. It’s not a Texas high plains vinifera with Mediterranean origins. Rather, it’s a grape grown in vineyards residing in the hot …

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Sous Vide Salmon and Wine from 4.0 Cellars

**What I’m Drinking (and Eating) Tonight** Wow! Pardon the exclamation, but it’s been a great night. I tried my hand again at cooking Sous Vide. This time it was salmon, vacuum sealed and left to set at 140 F for 40 minutes in my water bath on stove. My set-up …

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