It’s “Septempranillo Day”– A Tempranillo Tasting with Pedro Garcia, Chef, Sommelier, Proprietor at El Meson Restaurant Unless you’ve seen one of my previous blog posts, you are probably think…Septempranillo, What the hell is that! Well, […]
Texas Winemaker Don Pullum on TXwine Twitter Tuesday Discusses “Pairing Acidity of Wine and Food” VintageTexas invites you to join online for TXwine Twitter Tuesday on Tuesday, September 6th at 7 pm (Central Time). […]
Write Off the Vine – Texas Wine News: Sommeliers, Droughts, Wineries, Blanc Du Bois and More By Kim Pierce (Eats Blog / Dallas Morning News File this under “who knew he had such a hidden […]
Wow, What a Tasting Opportunity Day 1 at Texsom 2011 y Mas: Just when I thought day one was ending…Texas wine shows up Day 1: It was an amazing day… Forty-seven wines Doug Frost MS, […]
On the Road to Texsom VII – Texas Sommeliers and Beverage Conference 2011 Everything starts tomorrow at Texsom 2011 (www.texsom.com), THE TEXAS wine and beverage conference being held for the 7th time this weekend. It […]
Red Wine with Sushi? Yep! Texas Hills Vineyard Barbera Last weekend, my wife and I had friends Jill and Mark up to our cottage in the Texas Hill Country. They were seeking a respite, relief […]
Two New Master Sommeliers in Texas – Congrats to Craig Collins of Glazer’s and Devon Broglie of Whole Foods by Photo by Jeremy Parzen, text by Alfonso Cevola (On the Wine Trail in Italy) on (The Blend Blog) […]
Manifesto: The Texas Wine Discussion Starts with Diurnal Temperature Swings, But Goes So Much Further How many times have you heard winery and/or vineyard reps say, “This vineyard location benefits from warm to hot days […]
VintageTexas Sunday ‘Cyclopedia of Wine: What is and isn’t in the word “Petit” Petit (pronounced puh-tee), it’s French for “little” or “small”, and when applied to wine, it can also infer something inferior. An […]
VintageTexas Sunday “Cyclopedia of Wine: Cold Soak versus Extended Maceration Maceration is a winemaking process whereby the phenolic materials of the grape (tannins, coloring agents (anthocyanins) and many flavor/aroma compounds) are extracted from the grape […]