Tag Archives: Big Texan Steak Ranch

wine tourism conference

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?