What’s the Texas wine scene like? By Ray Isle (Food and Wine Magazine)

What’s the Texas wine scene like? By Ray Isle (Executive Wine Editor – Food and Wine Magazine)

“Well, we’re doing the Austin Food & Wine Festival, so we’ll be revisiting Hill Country wineries. I’ve written about them before and there’s some really interesting winemaking going on. I think Texas is the same way California was in that it’s trying to figure out what grapes perform best. It’s still a work in progress, but there are blips of brilliance.”

[VT: I’m sure that we will be hearing more about Ray’s  Texas wine “Blips of Brilliance” as we approach the festival in April. My money is on Tex-Med grapes like Viognier, Roussanne, Vermentino, Muscat (whites) and Tempranillo, Syrah, Dolcetto, Aglianico (reds).]

from: Ray Isle on What’s Next in Wine and Beer; Friday, January 13, 2012, by Paula Forbes (Eater.com)

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Love to taste, talk and tweet about Texas wines and where they are in the global scheme for wines. After all that's the only way they will reach the full potential.