For most Texans, Fredericksburg is synonymous with wine country. But take a deeper look, and you’ll find the majority of state-produced fruit is actually grown hundreds of miles away. Despite all the vineyards lining Highway 290, many area winemakers source their grapes from the High Plains near Lubbock or Trans-Pecos region by Fort Stockton, carting tons of fruit to the Hill Country after harvest. But upstart company Local Customs Wine Growers is on a mission to keep wine production firmly rooted in Central Texas—from soil to glass. During his tenure at Austin Winery from 2016 to 2022, Travis ..read more

To truly relish the Underdog experience, diners need to delve into the singular selections that encapsulate co-owner Richard Hargreave’s wine dogma (so to speak). Mee Godard “Corcelette” Morgon Beaujolais, France “Godard is so under-the-radar that even fellow Beaujolais producers aren’t aware of what she’s doing! One of our aims is to showcase as many female Asian winemakers as possible, and the offerings from this Korean producer are reason enough to stand behind that commitment. She makes wines of subtle power and finesse.” Nicolas Barbou “Utopie Creative” Loire, France “At Underdog, we love ..read more

Better known for agave spirits, sotol, and crisp, corn-based lagers, Mexico is also producing some of the most exciting wines anywhere. Elevated by the growing interest in minimal-intervention practices and all things natty, progressive producers around Baja are turning North America’s oldest wine-growing region into its most sought-after. Once largely consumed within their own country, Mexican wines are finally trickling into Texas, and enterprising restaurants are zealously sniffing (and swirling) them out. Here’s what to know.   1 / Top Labels  El Bajio  Baja is where 90 perc ..read more

Blurred Vines Exclusivity is the name of the enology game at this reservation-only spot on East Seventh Street, where guests can book one-hour guided tastings and even purchase VIP club memberships. Rarely seen indie labels—particularly from domestic West Coast producers—are the focus of sommelier Malon Lemoins’ education-driven modus operandi.   Cape Bottle Room  There’s a good chance your only encounter with South African vino has been a polarizing encounter with pinotage. But Cory and Danya Declusin are determined to show another side to the country’s budding industry. At this all ..read more

La Valentía  Chenin Blanc The small-production arm of Rae Wilson’s Wine for the People label includes this round and finely acidic white, which has an amalgam of aromas (lemon curd, melon, meringue) that’s a perfect foil for charcuterie spreads and any pork-based barbecue.   C.L. Butaud  The Beauj Inspired by the winemaking practices of France’s Beaujolais region, Randy Hester subjects sangiovese to whole-cluster fermentation, resulting in a fresh and lively red that tastes like just-plucked strawberries and herbs.   Summer Revival Wine Co. Pinot Grigio Ramato This brand ne ..read more

Chef Tracy Malechek-Ezekiel is originally from Houston. Her husband and business partner, Arjav Ezekiel, hails from Portland, Oregon. So, when the couple was looking to decamp from New York, where they had met and worked at Danny Meyer’s Union Square Hospitality Group (Gramercy Tavern), their next destination came down to a coin flip. Would it be the rich soils and bountiful produce of the Pacific Northwest? Or the more challenging terrain of the Lone Star State? Luckily, Tracy’s home state prevailed. In July, the husband-and-wife duo opened Birdie’s, a neighborhood restaurant and wine ba ..read more

If anything, our state has never been in short supply of promising land and a pioneering spirit. But when it comes to wine, Texas has typically been a few harvests behind the rest of the world. Not anymore, though. Today, a fresh new crop of winemakers is advancing the industry in ways once thought impossible: Age-worthy rosés, Spanish rarities given the pét-nat treatment, and high-elevation cabernets that truly articulate Texas terroir. It’s enough to make you take a trip—or at least raise a glass to one of the next great wine regions. The post A Field Guide to Texas Wine appeared first on Au ..read more

Vintage The year the grapes were harvested. Cooper Anderson, winemaker at The Austin Winery, says Texas’ 2017-2019 vintages are considered three of the strongest in recent memory.   Alcohol by Volume (ABV) The global standard of measurement for alcohol content. The higher the amount (specifically, the amount of ethanol), the warmer, or “hotter,” a wine feels on the palate.   X-Factor More modern design, like this one by Robbie Good of Br_dge Studios in Dallas, is helping to distinguish contemporary winemakers looking to buck the status quo. No staid calligraphy, no pencil drawings of ..read more

ACIDITY The lively, crisp element that activates your salivary glands and gives a wine vibrancy.   AMERICAN VITICULTURAL AREAS Areas federally designated as geographically distinct for growing grapes. Texas is home to eight official AVAs.   BALANCE When the acids, sugars, tannins, and alcohol in a wine come together harmoniously.   BIODYNAMIC Wine that is made using specific farming methods based on lunar cycles and an astronomic calendar. The philosophy encompasses the entire vineyard as one cohesive ecosystem.   BODY A tactile sensation describing the weight and fullness ..read more

Sure, you’ve drank Texas wine, but have you really tasted Texas wine? It’s a question that wasn’t easy to answer until recently, when a new generation of winemakers started to take a hard look at the grapes, vineyard practices, and overall approach to producing wine in a state that is more than 20 percent larger than France. For an industry still in its infancy (it didn’t really get off the ground until Doc McPherson in the 1970s), it’s understandable that its earliest pioneers lacked a firm grasp on the best winemaking habits, that grapes were planted like darts blindly thrown at a board, and ..read more