Jan 172012
 

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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