Category:Regional wine

Five things I noticed about Texas wine during an Amarillo road trip

texas wineTexas wine is making inroads in the least likely places

• The shock of seeing a Hampton Inn – yes, a Hampton Inn – with a Texas wine on its Happy Hour list is almost indescribable. I’ve been in chain hotels in some of the biggest cities in the world that didn’t have any local wine. But a Hampton Inn in Amarillo? It’s hardly the garden spot of wine country. But the Bar Z winery is in the area, and someone, somewhere in the chain bureaucracy let the hotel do the right thing. This is just one more example of drink local’s move into the mainstream.

• Even more amazing: Much of this part of Texas has historically been dry, but has embraced the state’s wet trend. Since 2004, almost 80 percent of wet elections have been successful.

• I grew up in Chicago where you can buy any kind of booze at the drugstore; a fifth of Scotch at midnight, anyone? And I’ve spent lots of time in California, where you can buy a bottle of gin in the grocery store at 7 on a Sunday morning. But I will never understand the drive-thru liquor stores so common in so many small towns in rural Texas. I passed a couple of them between Dallas and Amarillo, and there were cars in line in each.

• One is never out of Texas wine country. It’s 350 miles or so between Dallas and Amarillo, and almost all of it is in the middle of nowhere. So what did I pass, about 40 minutes northwest of Denton? Brushy Creek Vineyard. Again, if someone had told me there would be a winery in this part of the state when I started writing about Texas wine, I would have laughed.

• The owners of the legendary Big Texan Steak Ranch want to do the Hampton Inn one better. Owners Bobby and Danny Lee want to expand the Texas wines on their list, since they see the tie-in between Texas wine and Texas food. That’s impressive enough. But they also want to price them so that customers can afford to buy them – $20 or $25 Texas restaurant red wine. Could they be on to something that the rest of the restaurant wine world hasn’t figured out?

Ask the WC 17: Restaurant-only wines, local wine, rose prices

restaurant-only winesThis edition of Ask the WC: Are there wines sold only in restaurants, plus local wine’s success and the cost of rose

Because the customers always have questions, and the Wine Curmudgeon has answers in this irregular feature. You can Ask the Wine Curmudgeon a wine-related question .

Hey Wine Curmudgeon:
What can you tell me about wines sold only in restaurants? I’ve seen restaurant-only wines that I don’t see in any retailers. Why is that?
Dining out

Dear Dining out:
Yes, there are wines sold only in restaurants. No, there isn’t a simple explanation about how this is possible, given the requirements of the three-tier system. There are two kinds of restaurant-only wines — those made exclusively for specific chains (our old pal private label), and those the producer decides to sell just to restaurants. The latter are often more expensive and are usually sold by the glass. The theory is that there will be more demand in restaurants for those kinds of wines than there would be in stores. None of this, of course, explains why restaurant wine prices and markups remain ridiculously high.

WC:
You keep writing that local wine has been a huge success. I don’t see it — I know I can’t buy wine from other states besides California in my local store. What am I missing?
Drink Local

Dear Drink Local:
The very fact that you’re asking this question speaks to local wine’s success. How many people would have know quality wine was made in the other 47 states 10 years ago? That you can’t get anything else speaks to the distribution problems plaguing wine more than the popularity of local wine.

Hey WC:
Someone left a comment the other day about the price of rose, that it was more expensive than $10. I’m seeing the same thing. Where are you finding $10 rose?
Drinking pink

Dear Pink:
The majority of $10 roses I buy are from quality specialty stores and independent retailers. I agree — it’s not easy finding $10 rose in grocery stores, given the phony pricing model that supermarkets use. So, if you can buy from other retailers, do so. Otherwise, you’re buying $1) wine marked up to $18 and then put on sale for $12.

More Ask the Wine Curmudgeon:
Ask the WC 16: Grocery store wine, Millennials, canned wine
Ask the WC 15: Wine consumption, wine refrigerators, wine tastings
Ask the WC 14: The wine availability edition

Colorado Governor’s Cup 2018

colorado governors cup5 things I learned judging Colorado Governor’s Cup 2018 last weekend in Denver

1. The quality of Colorado wine keeps getting better. It’s not so much that the best wines are the equal of wines elsewhere in the country, or even that there are more of the best wines (and both were true). Instead, it’s that there are more professionally made, competent wines – all those in the middle that don’t win big awards but are necessary if you’re going to have a local wine industry.

2. Particularly impressive were red wines made with Italian varietals, something I haven’t seen much of in the decade I’ve been judging in Colorado. We tasted a nebbilio and a teroldego; the latter did better in the competition, but both were terrific wines.

3. Drink Local. I’ve been writing about regional wine for so long – I wrote my first piece in the early 1990s – that it never dawned on me that the second and third generations of drink local didn’t know how the movement started. So I got to tell several of the old war stories to a new audience. And yes, I’m enough a ham that I got a kick out of it.

4. Quality of judges. It keeps getting better, too. Four of the 18 judges were MS or MW, an impressive percentage for a regional competition. That’s a testament to Doug Caskey, who runs the Governor’s Cup. He’s one of the most respected people in regional wine, and I hope his bosses and the Colorado wineries appreciate that.

5. The state of 21st century air travel. The less said about flying in and out of Denver the better. Just know that the two men sitting next to me on the way up, who were in their late 20s or early 30s, were complaining. This means the airline business has alienated customers who aren’t old enough to know about a time when we didn’t have pay to check bags, when seats hadn’t been made smaller to cram more people on the plane, and all of the rest. Which, in a perverse way, is an impressive achievement for the airlines.

More evidence that Drink Local is here to stay

drink localThe Winestream Media continues to say nice things about regional wine and Drink Local

The irony is not lost on those of us who endured the slings and arrows of the Winestream Media a decade ago when we said Drink Local and the idea of regional wine mattered. Today, mainstream wine publications, on- and off-line, are racing to see who can hype local the most.

So allow me a smile. And I promise not to say I told you so too loudly, or to say it too often. Right, Dave?

This summer, it seemed like everyone from the Guild of Sommeliers to a trade magazine run by the people who do the Wine Spectator have waxed poetic about local wine. Plus, I’ve been told that a major wine website, run by a big-name critic, is doing a huge blowout about regional wine this fall. Plus, these:

Vinepair’s screaming headline especially pleased my inner cranky newspaperman: “Your Guide to the Finger Lakes, the Most Exciting Wine Region on the East Coast of America.”

• SevenFiftyDaily, an on-line trade magazine, has discovered Texas wine: “Why Cotton Farms in West Texas are becoming vineyards.”

• The Guild of Sommeliers has run one piece and is doing another, both written by the very knowledgeable Jessica Dupuy (full disclosure: she interviewed me for the second story). They look at “emerging American wine regions.”

• The Los Angeles Times found out that Colorado had wine, which surprised the writer given the state’s reputation for craft beer.

Finally, my favorite regional wine story was in Market Watch, a trade magazine owned by the same company as the Spectator and notorious for its parochial, New York-centered view of the world (which I know because I used to write for it). The story looked at Texas wine; that it did speaks volumes about how far we’ve come in convincing people that Drink Local is a legitimate part of the wine business.

Drink Local Wine Week: Who knew it would outlast the organization?

drink localOnce more, evidence that local wine has become part of the wine mainstream — and a good thing, too

The last proper Drink Local Wine week was in October 2013; the organization went into hiatus the next spring. So what did my Drink Local cohort Dave McIntyre discover a couple of weeks ago?

“Someone just brought it to my attention that people still observe ‘Drink Local Wine Week,’ ” he wrote in an email. Google ‘drink local wine week 2017,’ and you’ll find a bunch of references. Go figure.”

So I did, and he was right – any number of listings on the first Google search page, an impressive performance for something that hasn’t been observed officially in four years. When Vinepair and Wine Folly mention your event, you’ve made the big time.

In this, regional wine has mostly become an accepted part of the wine landscape. In the dozen or so biggest regional wine states, the wines are on retail shelves – even grocery stores – and are represented by national distributors. In Texas, the Central Market supermarket chain is offering 20 percent off local wines for Texas wine month; yes, I bought a six-pack. This sort of thing was unheard of when we started Drink Local almost a decade ago. Most retailers and distributors treated local wine as if it was poisoned.

So, as Dave says, go figure: How did we do this?

• Publicity, publicity, and then publicity. The five Drink Local conferences, starting in 2009, made a tremendous difference in letting the world know local wine was a real thing that was worth learning about. Plus, they were a lot of fun.

• Tying local wine into the local food movement. This might have been our biggest accomplishment, since locavores don’t see wine as local in the way they see beer, spirits, and tomatoes. And too many, sadly, are horrible wine snobs who believe in points, Parker, and that all local wine is sweet and gross. But in Austin, for example, there is a local wine and food week featuring Devon Broglie, one of the country’s leading wine experts.

• Our friends at Google. We’ll take all the help we can get, even if it comes from the notorious Google search algorithm that figures hits are more important than whether something actually exists. And Drink Local has almost 10 years of hits on the Internet.

I found the announcement for the first Drink Local Wine Week in the blog’s archives – we’ve come a very long way in making local wine respectable since then, haven’t we?.

Eight years of Texas wine and the Kerrville Fall Folk Festival

Texas wine

Yes, that’s the Wine Curmudgeon in the hat on the left.

Talking about Texas wine to Texas wine consumers for almost a decade at the Kerrville Fall Folk Festival

In 2008, about nine months after I started the blog, I made my first appearance at the Kerrville Fall Folk Festival to talk about Texas wine. I didn’t do it this year; the event was canceled in the wake of Hurricane Harvey.

But in those eight years (I missed 2016 because of a conflict), I’ve seen two things: the growth and maturity of Texas wine, and the increasing enthusiasm for it from the audiences at the wine seminars.

I’ve been hard on Texas wine over the past couple of years, and deservedly so. But that shouldn’t obscure the improvements over the past decade, which have been on display at the wine seminar every Labor Day weekend. The wines are more professional and are made for wine drinkers, and there are fewer of the home-schooled wines made because the winemakers liked them that dominated the industry at the end of the 1990s and the beginning of the 2000s. That’s why there are so many Texas wines on store shelves, another change from 2008. Better quality means more retail outlets.

All of which has been terrific. But the audiences have been even more fun – smart, curious, and eager to embrace Texas wine. All they wanted was quality wine at an affordable price. This always reminded me that there was an audience for local wine, and that it was up to the winemakers to reach that audience. If you don’t make something people want, they don’t have to buy it, no matter what the Winestream Media implies.

We didn’t sell out every year, but we had large crowds most of the time. This included our regulars, people who came to the seminar every year. We had our hecklers, too, including one man who gave the panel moderator, John Bratcher, such a hard time you’d have thought we were discussing something important, like the survival of the republic.

And the best part came when the audience booed the one person every year – and there was always one person – who said Texas wine and local wine didn’t matter.

The other three things I’ll never forget about the festival? The legendary Rod Kennedy, who made the entire thing possible. The music, of course – Cook a chicken! And the traffic police, because you’re not supposed to drive faster than 5 mph, no matter how difficult that is to do.

Image courtesy of the Kerrville Folk Festival, using a Creative Commons license

Mini-reviews 100: Cerrosol, Hess, Parducci, Ecco Domani

Reviews of wines that don’t need their own post, but are worth noting for one reason or another. Look for it on the fourth Friday of each month.

Cerrosol Esperanza Verdejo-Viura 2015 ($9, purchased, 12.5%): Spanish white blend that is showing its age, without the sparkle and tartness that a wine made with the verdejo and viura grapes should have. This is an example of retailers foisting older vintages off on unsuspecting wine drinkers, who have been taught that older means better. Be wary of white wines that are two or more years old unless you know the producer. Imported by Axial Vinos.

Hess Select Chardonnay 2015 ($10, sample, 13.5%) Quality $10 grocery store California white for those who want a little toasty oak (and a lesson in how to use “oak adjuncts” correctly). Nice green apple and pear fruit, plus some tropical something or other in the middle, and just crisp enough to balance the oak.

Parducci True Grit Reserve Red 2013 ($30, sample, 14.5%): If this California red blend is $30 worth of wine, I’m Robert Parker. And since I’m not, it has been found for as little as $18. At that price, it’s closer to the qualify it offers.

Ecco Domani Pinot Grigio 2016 ($10, sample, 13.5%): This Italian white has a little more lemon fruit this vintage, but it remains thin and mostly resembles tonic water — wine for people who don’t like wine. Of which, based on its sales, there are millions. Imported by E&J Gallo.