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Today we have the second and final installment of our of a two-part series from guest blogger Paul Poux. Paul tells us about his recent visit the Jura to reunite with family and drink some local wines. Click here to read part one!

“The next day looked like rain, but it was winery day and we were going to be inside tasting rooms so I didn’t care. My Dad, my husband, and I squeezed into Jean-Marie’s small Audi and drove to our first stop, Arbois. On a road overlooking the town, Jean-Marie kept trying to point out the view but the rain was slapping against the windows. I thought we were going to visit a winery first, but we passed the imposing cathedral and Jean-Marie decided a quick stop was in order. The Romanesque church of St Just was built in the 12^th century yet has a warm, comfortable feeling, with stone vaulted arcades letting in lots of light through stained glass windows, one of which depicts vignérons harvesting grapes.

Our next visit was not a winery either, but a café and famous chocolatier, Hirsinger. The rain had stopped and we sat in the center of beautiful Arbois, surrounded by Medieval buildings. There is a lot of wine history too, including Louis Pasteur who lived there and pasteurized wine. Tasting rooms and wine shops were visible on every corner. As we walked back to the car we passed a few of them. “That one, Stéphane Tissot, is good,” Jean-Marie says, but we didn’t stop. He had somewhere else in mind.

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In the car, Jean Marie said, “You know Paul, there is a saying: Arbois le nom, Pupillin le bon.” (perhaps, “Arbois has the name, but Pupillin’s got game.”) The village of Pupillin sits on a hill just two miles from Arbois, with south-facing slopes, and the exposure and limestone soils make for superior wines. We drove up the hill, to the large Domaine Désiré Petit. The parking lot was empty and the front door locked. It was Noon, and they had just closed for lunch. “Eh, oui,” Jean-Marie says, with a shrug.

Dejected, we got back in the car and drove through vineyards and pastures to the village of Chateau-Chalon. Driving through its beautiful and tidy streets, Jean-Marie said, “These towns are all rich from making wine.” Chateau-Chalon sits on the top of a bluff, protecting the vineyards stretched out far below from cold winds and storms. I was hungry but we marveled at the gorgeous view. “These are all the Savagnin grape,” said Jean-Marie. Savagnin is the most famous grape of the Jura, the only grape allowed in the oxidative Vin Jaune, and the best examples of Vin Jaune often come from Chateau-Chalone.

Veal with fresh morel mushrooms and a vin jaune cream sauce.

Members of my family arrived in another car and we walked to a restaurant for lunch where we tried Savagnin, in a blend with Chardonnay. In her book Jura Wine, author Wink Lorch says that most Savagnin is initially aged as if it is to become Vin Jaune, left in the barrel without topping up, to develop the veil of yeast on its surface similar to flor. Some does not age as long as the six years and three months required for Vin Jaune, however, and is bottled simply as Savagnin even though it has gone through some oxidation. These days, some Savagnin is also produced as a non-oxidative wine, referred to on label as Savagnin Ouillé (WEE-lay).

But that is not this wine. My nose told me right away it was oxidative, and it had a sharp taste, like that of a stinky cheese without the cheese smell, and a finish of salty almonds. The taste surprised my family and they tried to be good sports, but they didn’t really drink much more of it until our lunch arrived. Each of our dishes, from chicken to veal to a pot pie, had fresh morel mushrooms in a creamy Vin Jaune sauce and my family ate it all, wiping up the last drops of sauce with their French bread.

Later that afternoon, we knocked on the door of tasting room. Philippe Butin is a small producer and opened the door himself. Jean-Marie called out, “Do you remember me? I bought your wine and shipped it to Luxembourg?” Phillipe looked at Jean-Marie, paused, then said, “Maybe,” and stood aside for us to enter. The small room was warm and welcoming. Boxes lined one of the walls, awards another. About a dozen bottles beckoned from the bar.

Finally!

Philippe asked us whether we’d like to try his Crémant, and before I could answer, Jean-Marie said, “They didn’t come here to taste that.”

“What’s wrong with my Crémant?”

“Let’s not waste their time!”

Philippe grunted and started to pour out a very light looking red wine.

“I would like to taste the whites,” I said, and Philippe told me I would, but that in the Jura, the reds are always poured before the whites. This was news to me, and interesting. It’s because of the power of Vin Jaune that the whites are tasted last. The red he had poured, such a light red that Philippe Butin called it “rose” (not rosé), was a Poulsard – the one we had in the rosé earlier that week. Poulsard is hard to vinify without getting funky flavors, but this wine tasted clean and refreshing, all delicate red fruits and spices.

We tried a Trousseau, with a similar taste profile but slightly meatier, and ruby in color. My family, a little stung by the Savagnin at lunch, was enjoying these wines. Trousseau grapes need warmer weather that seems elusive in the Jura, where summer is short and early July and late August can bring rain and high temperatures in the 50s. But this Trousseau had good balance.

Photo of Vin Jaune by Agne 27, via Wikimedia

At last, the winemaker poured golden glasses of Vin Jaune out of its traditional clavelin bottle. The bottle, shaped a little like an old schoolteacher’s bell, holds only 620ml because that is about how much of one liter of juice remains after its long aging and oxidation. All the reading I had done on Vin Jaune included one interesting piece of advice: when you first try it, you should ignore what your senses are concluding, that the wine, with its oxidative nature and savory, nutty flavor, is bad. Instead, imagine that you are not familiar with what any wine should taste like, and sip it with an open mind.

I tell this to my family. They look dubious as they raise their glasses and sniff. I see more than one wrinkled nose. I look at the winemaker. He has seen this before: Vin Jaune is not for everyone.

We leave the tasting room. We have spent the entire day on the road and only visited one winery. As we head home, I confess that I do not yet appreciate Vin Jaune, the Jura’s most famous wine. Perhaps I just need to keep an open mind.

Our guest blogger, Paul Poux, CSW, finds joy in combining food, wine and travel. Paul provides wine education ‘experiences’  to Millennials for wine brands and regions; and does marketing and sponsor management for food and wine festivals around the country. Paul’s favorite wines are Amarone and Muscadet. Tell him yours at paul@pouxcompany.com

Click here to return to the SWE Homepage.

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

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Today we have the first of a two-part series from guest blogger Paul Poux. Paul tells us about his recent visit the Jura to reunite with family and drink some local wines. But will he ever make it to a winery?

“We arrived at our cousins’ home in the Jura during a sparkling afternoon in July. There was a heat wave in the rest of France but in these low mountains near the Swiss border, it was cooler. I could hear rushing water from a nearby creek; other than that, there was a lovely stillness. The large old house from 1830 sat in the center of a village of 200 people, on the old road between Geneva and Dijon. Across the street was the village church with its small cemetery, containing many headstones with the name POUX. I had returned home.

Our cousins celebrated our arrival with an aperitif—foamy Crémant du Jura, a Classic Method sparkling wine that is one of eight Crémant designations in France. It is usually 100% Chardonnay, which should not surprise in a region that sits just east of Burgundy. Its yeasty apple flavors rinsed away the long car and train journeys that had brought us here.

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At dinner that night we ate fondue made with Comté, the famous local cheese. The correct fondue recipe according to my cousins (and to French people there is always a “correct” way) also contains white wine from the Jura, and the cherry brandy Kirsch. Our cousins warned us not to drink water while eating fondue or we’d get sick—something about a ball of cheese in the stomach not settling right. We were advised to stick to wine, and sips of Kirsch. Non-drinkers were prescribed hot tea.

We would eat a lot of cheese that week, including at breakfast, when large pieces of Comté and Morbier were featured along with the traditional bread, butter, jams, and yogurts.

A highlight of my vacation was to be a day trip to Jura wineries later in the week. My cousin Jean-Marie sat down to talk to me about it. Jean-Marie just turned 70 but is still in the business of “running companies.” As you might expect, he is direct and businesslike. I told him I was open to almost anything, but there was one winemaker I definitely wanted to visit: cult producer Jean-Francois Ganevat. My cousin’s reaction was immediate.

“We can’t go there. It’s not correct.”

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Jean-Marie made up for his brusque demeanor with his hosting, and the next day he took us on a long hike into the mountains. The Jura has an extensive network of well-marked hiking trails showcasing gorgeous scenery, and this walk took us up through forest and across fields that sparkled with wildflowers. I noticed a particularly large yellow flower and Jean-Marie told me that it is called gentiane (“jahn-si-AHNN”), growing only above a certain altitude. Residents dig up the roots and distill them into a bitter spirit.

We also saw the cliffs where France ends and Switzerland begins. A trail up the cliffs was an escape route during World War II, used by Jews and many others when the Nazis occupied the Jura, including my cousin’s house.  

That evening Jean-Marie held an aperitif (the French shorten it to “Apero”) on his terrace. I was surprised to see an elaborate Absinthe dispenser. A steady drip-drip of the green spirit on sugar cubes into glasses punctuated the small talk as we learned that Absinthe was created nearby in Switzerland and is still made there and in the Jura, and that all the hysteria surrounding its ingredients and supposed effects is overblown. Jean-Marie added water to each glass, turning the drink cloudy. It tasted of anise, and herbs. 

Photo of Arbois Wine by Agne 27, via Wikimedia Commons

The next morning Jean-Marie came to see me about our trip to the wineries. He had a map of the Jura wine region and all its producers. I opened the map and looked longingly at the winery I was ‘forbidden’ from visiting. It was some distance away from the areas that Jean-Marie felt were most important. I told him I understood and that I was glad to leave all visits up to him. He smiled. This seemed to be the ‘correct’ answer. 

That night we ate dinner at a nearby restaurant. The entire group, 20 of us French and American, sat around an immense table. Jean-Marie came to me with the wine list, and it was nice of him to consult with me before ordering the wine he wanted. He recommended a rosé from the town of Arbois to pair with the various appetizers. Arbois is the spiritual capital of Jura wine country. This rosé was a blend of Pinot Noir and Poulsard – a thin-skinned red grape with very little color, perfect for rosés.  Dad and Jean-Marie made toasts, and we chatted excitedly with our cousins. The main course, local trout, arrived, and I told Jean-Marie I wanted to change the wine. He objected: “The rosé is perfect, let’s continue!” But I was in the area for only a week and had to sample as many wines as I could. My choice: a local Chardonnay called “Arrogance.” 

Our guest blogger, Paul Poux, CSW, finds joy in combining food, wine and travel. Paul provides wine education ‘experiences’  to Millennials for wine brands and regions; and does marketing and sponsor management for food and wine festivals around the country. Paul’s favorite wines are Amarone and Muscadet. Tell him yours at paul@pouxcompany.com

Click here to return to the SWE Homepage.

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

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Today we have a guest post and book review brought to us by Harriet Lembeck, CWE, CSE. Read on as Harriet reviews a new book about a very old wine region!

Book Review: Chianti Classico: The Search for Tuscany’s Noblest Wine, by Bill Nesto, MW and Frances Di Savino.

Here is a well-researched history book that reads like a novel, telling the story of the ancient land named Chianti and the modern wine appellation known as Chianti Classico. In 1716, Tuscany’s next-to-last Medici ruler, Cosimo III, granted the region of Chianti as one of the world’s first legal appellations of origin for wine. However, as these things often go, by the late nineteenth century, the name Chianti—rather than signifying this historic region and its celebrated wine—identified a simple Italian red table wine in a straw-covered flask.

This telling of the story of the Chianti Classico region confirms many ideas of Chianti and the Classico region, and overturns many others. Nesto and Di Savino have translated original documents and studied old master paintings of the region, even noting how older vineyards were planted by training on trees.

Stories of notable producers famous to this day, including Baron Ricasoli and the Antinori family, tell us much about history, regulations, and commerce relating to Chianti Classico. The Ricasoli original formula for the grapes used in Chianti has been unearthed, with Malvasia being the main white grape—not the currently assumed Trebbiano. Further, Canaiolo Nero was the main grape of Chianti for years, not necessarily the Sangiovese that is so well-known and loved today.

The authors also claim that new research has revealed that there are no regional differences between Sangiovese Piccolo and Sangiovese Grosso, whose different sizes are more the result of climate and vintage conditions, rather than their use in specific regional wines.

The publication of this book coincides with the three hundredth anniversary of the Medici decree delimiting the region of Chianti on September 24, 1716. The authors conclude, happily, that the Black Rooster still reigns supreme.

As for the authors of this book, Bill Nesto is a Master of Wine and a founder of the Wine Studies Program at Boston University, where he is also a Senior Lecturer. Frances Di Savino is an attorney with a background in medieval and Renaissance studies and is Bill’s partner in life and on the wine road. Bill and Frances coauthored The World of Sicilian Wine, which won the André Simon Book Award in 2013.

Bibliographical information: Chianti Classico: The Search for Tuscany’s Noblest Wine. Bill Nesto, MW and Frances Di Savino. Oakland, University of California Press, 2016.

340 pages, hard cover, $39.95. This encyclopedic book has a 26 page Index, a selected bibliography, and works cited listed. Click here to find this book on Amazon.

Harriet Lembeck is a CWE (Certified Wine Educator) and a CSE (Certified Spirits Educator – a new designation). She is President of the Wine & Spirits Program, and revised and updated the textbook Grossman’s Guide to Wines, Beers and Spirits. She was the Director of the Wine Department for The New School University for 18 years. She can be reached at h.lembeck@ wineandspiritsprogram.com.

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

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Today we have a guest post from SWE’s president, Barry Wiss. Barry writes to us from Châteauneuf-du-Pape, during a stop on a wine-themed river cruise!

Like most professional wine educators, I love to travel to all of the world’s amazing wine regions. Luckily, my wife and I have found a way to combine our love of wine with our love of travel, and for the past six years; we have served as wine hosts for AMA Waterways’ wine-themed river cruises.

In prior years, Kim and I have cruised some of the world’s greatest wine regions via some of the world’s greatest rivers, including the Rhine, the Mosel, the Danube, the Seine, the Douro, and this year, the Rhône.

We started our wine adventure in Barcelona where we enjoyed some amazing vintage Cavas. We rented an Airbnb; it was amazing. We thoroughly enjoyed the tapas and the rest of the Barcelona dining scene,  and had a local chef teach us how to make real paella. (Hint: it’s all about the saffron.)

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A few days later, we arrived in Châteauneuf-du-Pape. Kim and I have been to many (too many to count) wineries over many years; the best are the small no-frills family operations. We just visited one—Domaine le Pointu.

This is a small (27-hectare) estate owned by Patrick Coste and his wife Karine. The estate is located in the commune of Courthézon (one of the five communes that make up the Châteauneuf-du-Pape AOC).

The estate produces several different versions of Châteauneuf-du-Pape, including a blanc (white) version, but do yourself a favor and do not try to find this one outside of the local area!

After a warm welcome at the estate, we began our tasting. The first wine we tasted was their rich and perfectly balanced Châteauneuf-du-Pape Blanc, made from a majority of Grenache Blanc and a bit of Clairette; both from 90-year-old vines. This delicious wine was aged for one year in used Château d’Yquem barrels. What a beautiful wine, full of memorizing aromas of ripe red apple, pear, and honeysuckle. I could drink this wine all day…no joking.

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This was followed by a vertical of the Domaine le Pointu 2007, 2009, and 2010 Châteauneuf-du-Pape reds…2008 was sold out, of course. These red wines are all produced using Grenache Noir grapes, with a bit of Cinsault. The wines are between 90 and 105 years old. All the reds were spectacular, but the 2009 is coming home with me.

Domaine le Pointu also produces a range of Côtes du Rhône AOC wines in red, white, and rosé. These are based on the younger vines of the estate—some as “young” as 50 years old!

Wine-themed river cruises by AMA Waterways scheduled for 2017 include Provence & Spain, Melodies of the Danube, the Enticing Douro, Paris & Normandy, a Taste of Bordeaux, Port Wine & Flamenco, and the Enchanting Rhine. For more information, visit the website of AMA Waterways.

Are you interested in being a guest blogger or a guest SWEbinar presenter for SWE?  Click here for more information!

This is part two in Elizabeth Miller’s tale of touring and tasting through the Texas Hill Country. For part one, click here. 

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Rivers and lakes are known to form great wine regions, and for the next visit in our Texas Hill Country tour, we headed out to Lake Travis, just northwest of Austin.  Perched on the lake is a parcel of land, an amphitheater like valley with gently sloping land, with a creek running from north of the property and ending in Lake Travis.  That creek’s namesake, Flat Creek Estate Winery and Vineyard, calls this area home.

I met with owners Madelyn and Rick Naber who lived in several regions of the US, including California, before setting in Texas. Once in central Texas, they began to notice that the pace of housing development was accelerating drastically, with developers snatching up premier property in the Lake Travis area.  In 1998, the Nabers purchased an idyllic 80 acres on the lake, with a commitment to maintain its use as a sustainable agricultural endeavor.

For the Nabers, April fool’s Day in 2000 became a legend (but in this case, it was no joke). On that day, 60 people planted 6,000 vines on 6 acres, thus beginning commercial grape growing at Flat Creek Estate.  Later, the endeavor grew to 20 acres of vineyards, a wine production facility, a wine tasting room, and a restaurant.  Many of the varieties planted at Duchman—including Sangiovese, Montepulciano and Tempranillo—also thrive at Flat Creek Estate, along with several Portuguese Port varietals.

photo of Flat Creek Estate via: http://www.flatcreekestate.com/flat-creek-photos.html (Peary Photography)

Madelyn and Rick sat down with me to share their wines, popping their 2014 Super Texan.  This wine is based on the Italian Super Tuscan concept and features a blend of Italian and non-Italian grapes.  At Flat Creek, they start with Texas Hill Plains AVA fruit, blending Sangiovese with Tempranillo and Syrah (although the blends may vary by year).  The Nabers shared with me that their 2003 Super Texan was awarded a Double Gold in the San Francisco International Wine Competition, marking the first time a Texas red wine was awarded this prestigious accolade.

Another outstanding wine and indicator of Flat Creek’s full viticultural and winemaking potential is their Port VII.  The Flat Creek Estate Port is crafted from traditional Portuguese port wine grapes grown on the estate specifically for this purpose.  Each vintage is aged in oak barrels and then added to the Port Solera which includes multiple vintage years spanning 2002 through 2014.  Bottled in 2015, the Port VII is rich dark chocolate, blackberry, sweet spices and prunes.  What a winemaking undertaking!

The Future of Texas Wine: All of my conversations at Duchman Family Winery and Flat Creek Estate hovered around the current state of Texas wines.  What are the challenges?  How do they overcome these challenges?  What is the fullest potential of Texas?

photo of Flat Creek estate via: http://www.flatcreekestate.com/ (Peary Photography)

Even though Texas is one of the top ten wine-producing states in the United States, it is still grappling with an underdog status.  Much of this is self-imposed, because when the industry started anew after Prohibition in the 1970s, many producers were pushing for sweeter profiles and easier sells like Merlot, Chardonnay and Cabernet—and in Texas, many of these varieties suffer from climate challenges you’d never find in Napa Valley.  Today, Texas winemakers are focusing more on terroir appropriate varieties, and learning how to manage weather challenges that seem to be the norm.

These days, the Texas wine industry is about unlimited possibilities.  With 170+ million available acres in a state the size of France, there are so many places to make great wine.  The current acreage is likely to explode in coming years.

However, as any Texan will tell you, Texas’ greatest asset is its people.  Those who make wine are bold and ambitious in a young industry.  Those who promote wine are realizing the fullest potential of Texas wine.  As Rick Naber wisely told me, “Until you get sommeliers to wrap their arms around Texas, nothing is going to happen.”

Learn about Texas and other emerging wine regions in Elizabeth’s December 7^th SWEbinar: Wednesday, December 7, 7:00 pm central time – Emerging Wine Regions of the US – presented by Elizabeth Miller, CSW, CSS.  Who knew that Texas had such a long history of wine production, and that the state grows more Vitis species that any other region on earth?  Or that one of Virginia’s oldest wineries is exporting its wine to China.  Did you know that Idaho has some of the highest elevation vineyards in the country, or that one of the best domestic Méthode Champenoise wines comes from New Mexico?  This webinar covers the lesser known wine producing states, their terroirs, grapes and future growth.  Elizabeth Miller is a retailer whose home state of New York is a successful emerging wine region.

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Today we have a guest post from Elizabeth Miller, CSS, CSW. Elizabeth tells us about her recent trip to the Texas wine country.

“Nature seemed to have intended Texas for a vineyard to supply America with vines.” -Stephen F. Austin

The “Father of Texas” saw the potential…. the future of Texas wine.  Stephen F. Austin came to Texas with the first colonizing families in the early 1800s.  When he made that statement, he likely didn’t expect two centuries would pass until the Texas wine industry would begin to reach its full potential.

Today, a tourist can drive just a few miles out of the city of Austin, the namesake of Stephen F. Austin, and find a burgeoning wine scene… not quite there, but on its way to becoming a major American wine region!  I took that drive recently to visit the bold new producers that are making Texas one of the most exciting and underrated wine destinations in the country.

photo of Duchman Winery via: http://duchmanwinery.com/winery-gallery/

There is another timely impetus for my Texas travels: I am presenting a SWEbinar on December 7^th “Emerging Wine Regions of the US.”  In the webinar promo, I tease: “Who knew that Texas had such a long history of wine production, and that the state grows more Vitis species that any other region on earth?”  I had research to do, and my curiosity was piqued!

A Long Lone Star History: With most of today’s Texas producers under a decade old, it’s easy to forget that the history of the Texas industry dates back to the 1600s!  One of the earliest vineyards planted in North America lies in Texas, planted by Franciscan priests in 1662.   As European settlers followed, the industry developed, and by 1900 Texas had more than twenty-five wineries.  However, just like everywhere else in America, Prohibition brought an end to this momentum.

It wouldn’t be until the 1970s that Texas would witness a revival of its wine industry.  It was a bit of a later start, compared to California, but commercial vineyards and wineries started popping up.

On my journey into Texas wines, I was happily led to Duchman Family Winery and Flat Creek Estate. These two wineries are among the 350-plus Texas wineries that are changing that are, slowly but surely, changing the public perception about Texas wines.

Duchman Family Winery: To begin our visit, we left the pavement of urban Austin for the rolling hills and ‘peaking’ vineyards of Driftwood, Texas.  For our first stop, we arrived at Duchman Family Winery’s beautiful Italianate villa and were greet by Jeff Ogle, the estate’s General Manager. The Duchman winery story began, Jeff told us, in 2004 when Drs. Stan and Lisa Duchman founded the winery with an aim for world-class winemaking.  They hired Dave Reilly—a native Texan—as their winemaker, and quickly started seeing their wines medal in some of the most prestigious wine competitions.  They have become one of the most renown and quality minded producers in Texas.

photo of Duchman Winery via: http://duchmanwinery.com/winery-gallery/

Given the infant state of Texas, Duchman’s motto is not to be taken lightly:  100% Texas Grapes, 100% Texas Wine…and 100% Texas Farmers.  A day will come, hopefully sooner rather than later, that all Texas labeled wines will be from 100% Texas fruit.  Texas is not quite there yet, as the demand for grapes exceeds the current acreage of the productive vineyards (which is growing, but not quite there yet).

Duchman is growing grapes in two of the state’s 8 AVAs: Texas High Plains and Texas Hill Country.  The Texas Hill Country AVA is one of the largest AVA in the US, covering 9 million acres and as such, it has a number of unique microclimates. Many wineries and a good deal of wine tourism are located within this area. The Texas High Plains AVA is located up in the Texas panhandle, where the climate is very cool and dry, with an elevation of 3,000-4,000 feet.

Back in the tasting room at Duchman, we started with the 2015 Duchman Family Vermentino, crisp, nuanced, truly a world class palate.  Another Italian variety, Montepulciano, has been produced at Duchman since almost day one.  In tasting the 2012 Duchman Family Montepulciano, I realized why it’s one of the most popular wines in their selection, with balanced acidity, rich blackberry, plum, and aromas of vanilla and spice.  There is no true consensus on which grape is the grape of Texas, but tasting these varieties would stand the test in a global blind comparison!

Parting from Duchman was not without another Texas lesson: the wine growler.  That 2015 Montepulciano walked out the door with us in a 750ml growler.  Growlers typically make us think of beer, which has historically been approved by federal regulations.  In Texas, Whole Foods has been a promoter of keg wine and in reusable containers, and helped pave the way for the Alcohol and Tobacco Tax and Trade Bureau to rule in favor of wine growlers.  Only two states, Oregon and Texas, specifically allow retailers and wineries to fill growlers with wine for sale off-premise.  Personally, I hope this legislation comes to New York State.

photo of Duchman Winery via: http://duchmanwinery.com/winery-gallery/

Our Duchman Family Winery growler traveled quite a bit and proved the quality of Duchman’s winemaking.  After the tasting room, we immediately headed to the nearby Salt Lick BBQ, a Texas Hill Country BBQ restaurant with recipes that have roots back to the wagon trains in the mid-1800s!  That Montepulciano shined with the rich slabs of barbecue.  Surprisingly, we didn’t finish the growler, and some Montepulciano accidentally made its way back to New York in our checked suitcase, where a few days later, it was discovered and tasted.  Would you know, the Duchman Family Winery Montepulciano held up through the travels, and it was delicious!

Learn about Texas and other emerging wine regions in Elizabeth’s December 7^th SWEbinar: Wednesday, December 7, 7:00 pm central time – Emerging Wine Regions of the US – presented by Elizabeth Miller, CSW, CSS.  Who knew that Texas had such a long history of wine production, and that the state grows more Vitis species that any other region on earth?  Or that one of Virginia’s oldest wineries is exporting its wine to China.  Did you know that Idaho has some of the highest elevation vineyards in the country, or that one of the best domestic Méthode Champenoise wines comes from New Mexico?  This webinar covers the lesser known wine producing states, their terroirs, grapes and future growth.  Elizabeth Miller is a retailer whose home state of New York is a successful emerging wine region.

Check back in a few days for part two of Elizabeth’s tour of Texas Hill Country wineries!