Write Off the Vine - Texas Wine News: Holiday Edition
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Write Off the Vine - Texas Wine News
To the Tune of Auld Lang Syne…
The traditional song for ringing in the New Year in almost every English speaking country in the world is Auld Lang Syne. This New Year Song is generally credited to Robert Burns, but earlier versions of this ballad precede his time. Burns combined a common Scottish folk song with his own lyrics to arrive at the version commonly sung on New Year’s Eve. What is the meaning of this New Year’s Eve Song? Auld Lang Syne is about old friends who have parted and meet again. To celebrate their long friendship, they share a drink together and reminisce of memories from long ago.
A Rare, Five-Legged Arthropod Turkey......
For More: http://vintagetexas.com/blog/?p=373
Tuesday, December 30, 2008
Friday, December 26, 2008
Sparkling Wine: A Well Deserved Texas Treat! - Part 2
Sparkling Wine: A Well Deserved Texas Treat! - Part 2
Sparkling Wine Lexicon
A few terms helpful in understanding, purchasing and enjoying sparkling wines:
Cava – Sparkling wines made by Champagne method from the Penedes region of Spain. Grape varieties include local Xarello, Macabeo, and Parellada; sometimes Chardonnay.
For more: http://vintagetexas.com/blog/?p=362
Sparkling Wine Lexicon
A few terms helpful in understanding, purchasing and enjoying sparkling wines:
Cava – Sparkling wines made by Champagne method from the Penedes region of Spain. Grape varieties include local Xarello, Macabeo, and Parellada; sometimes Chardonnay.
For more: http://vintagetexas.com/blog/?p=362
Thursday, December 25, 2008
Sparkling Wine: A Well Deserved Texas Treat! - Part 1
Sparkling Wine: A Well Deserved Texas Treat! - Part 1
Choosing a sparkling wine is a very personal thing, particularly for a holiday or New Year’s Eve celebration. For a wedding event, it can be fittingly compared to selecting a soul mate. What may appeal to one person may not please and even cause an uprising in another.
Texans have a love for the bubbly stuff. We toast new years, babies and even promotions. We launch ships and celebrate our Texas wildcatting successes with it. Some may even drink it at home while watching football. In their day, noted Texans have reportedly been seen drinking Champagne from their lady fairs’ shoes in some of the finest restaurants in the State.
For more: http://vintagetexas.com/blog/?p=355
Choosing a sparkling wine is a very personal thing, particularly for a holiday or New Year’s Eve celebration. For a wedding event, it can be fittingly compared to selecting a soul mate. What may appeal to one person may not please and even cause an uprising in another.
Texans have a love for the bubbly stuff. We toast new years, babies and even promotions. We launch ships and celebrate our Texas wildcatting successes with it. Some may even drink it at home while watching football. In their day, noted Texans have reportedly been seen drinking Champagne from their lady fairs’ shoes in some of the finest restaurants in the State.
For more: http://vintagetexas.com/blog/?p=355
Monday, December 22, 2008
Mysterious Alchemy - The Aging of Wine: Part 3 - Three Part Guest Blog by Michael Vilim
Mysterious Alchemy - The Aging of Wine: Part 3 -
Three Part Guest Blog by Michael Vilim
Michael Vilim is an Austin-based restaurateur with two first-class restaurants: Mirabelle and Castle Hill Cafe. He also serves on the Board of Directors for The Wine and Food Foundation of Texas, a charitable organization that supports scholarships for deserving culinary students and grants for deserving educational projects.
http://www.winefoodfoundation.org/
Part 3 - Texas Wine Selections and Aging: Suggestions from Michael Vilim, Jane Nickles (Texas Culinary Academy) and Russ Kane (VintageTexas.com)
Michael Vilim suggests:
McPherson Cellars
Syrah, Sangiovese, Cabernet Sauvignon. Small production but wines made for a very sophisticated palate, with excellent balance and weight. Not blockbusters, but medium to full bodied with good acidity and fine grained tannins. As someone who grew up on European wines, I like....
For more: http://vintagetexas.com/blog/?p=345
Three Part Guest Blog by Michael Vilim
Michael Vilim is an Austin-based restaurateur with two first-class restaurants: Mirabelle and Castle Hill Cafe. He also serves on the Board of Directors for The Wine and Food Foundation of Texas, a charitable organization that supports scholarships for deserving culinary students and grants for deserving educational projects.
http://www.winefoodfoundation.org/
Part 3 - Texas Wine Selections and Aging: Suggestions from Michael Vilim, Jane Nickles (Texas Culinary Academy) and Russ Kane (VintageTexas.com)
Michael Vilim suggests:
McPherson Cellars
Syrah, Sangiovese, Cabernet Sauvignon. Small production but wines made for a very sophisticated palate, with excellent balance and weight. Not blockbusters, but medium to full bodied with good acidity and fine grained tannins. As someone who grew up on European wines, I like....
For more: http://vintagetexas.com/blog/?p=345
Sunday, December 21, 2008
Mysterious Alchemy - The Aging of Wine Three Part Guest Blog by Michael Vilim: Part 2
Mysterious Alchemy - The Aging of WineThree Part Guest Blog by Michael Vilim
Michael Vilim is an Austin-based restaurateur with two first-class restaurants: Mirabelle and Castle Hill Cafe. He also serves on the Board of Directors for The Wine and Food Foundation of Texas, a charitable organization that supports scholarships for deserving culinary students and grants for deserving educational projects.
http://www.winefoodfoundation.org/
Part 2 – What is Aging, What Wine to Age, and How
So, the stages of aging are first, the pre-release sorting out of the various parts of a wine and the first years of aging such that a particular bottling comes together in harmony and balance. Second, the fruit begins to recede, and even though the acid and tannins are softening at the same time, these elements become more a part of the flavor of the wine just because the fruitiness has blown off. The next phase is when a wine goes “dumb’, meaning the whole flavor profile of the wine is metamorphosing from a palate laden fruit entity into a complex, multi-layered phenomenon.
For more: http://vintagetexas.com/blog/?p=339
Michael Vilim is an Austin-based restaurateur with two first-class restaurants: Mirabelle and Castle Hill Cafe. He also serves on the Board of Directors for The Wine and Food Foundation of Texas, a charitable organization that supports scholarships for deserving culinary students and grants for deserving educational projects.
http://www.winefoodfoundation.org/
Part 2 – What is Aging, What Wine to Age, and How
So, the stages of aging are first, the pre-release sorting out of the various parts of a wine and the first years of aging such that a particular bottling comes together in harmony and balance. Second, the fruit begins to recede, and even though the acid and tannins are softening at the same time, these elements become more a part of the flavor of the wine just because the fruitiness has blown off. The next phase is when a wine goes “dumb’, meaning the whole flavor profile of the wine is metamorphosing from a palate laden fruit entity into a complex, multi-layered phenomenon.
For more: http://vintagetexas.com/blog/?p=339
Saturday, December 20, 2008
Mysterious Alchemy - The Aging of WineThree Part Guest Blog by Michael Vilim
Mysterious Alchemy - The Aging of WineThree Part Guest Blog by Michael Vilim
Michael Vilim is an Austin-based restaurateur with two first-class restaurants: Mirabelle and Castle Hill Cafe. He also serves on the Board of Directors for The Wine and Food Foundation of Texas, a charitable organization that supports scholarships for deserving culinary students and grants for deserving educational projects. http://www.winefoodfoundation.org/
Part 1 – To Age or Not to Age? That is the Question
A too frequent scenario: dinner party at a friend of a friend and I am introduced as a wine expert. The host promptly disappears (one hears rutting through a closet in another room) and returns with a very old bottle of wine and a face simultaneously revealing grave concern sparked with a glimmer of hope. The question is posed, “When should I drink it?” “Tonight, of course!” Very sound advice rarely heeded, but secretly I am usually thinking, “Oh, about 10 years ago….”
For more: http://vintagetexas.com/blog/?p=334
Michael Vilim is an Austin-based restaurateur with two first-class restaurants: Mirabelle and Castle Hill Cafe. He also serves on the Board of Directors for The Wine and Food Foundation of Texas, a charitable organization that supports scholarships for deserving culinary students and grants for deserving educational projects. http://www.winefoodfoundation.org/
Part 1 – To Age or Not to Age? That is the Question
A too frequent scenario: dinner party at a friend of a friend and I am introduced as a wine expert. The host promptly disappears (one hears rutting through a closet in another room) and returns with a very old bottle of wine and a face simultaneously revealing grave concern sparked with a glimmer of hope. The question is posed, “When should I drink it?” “Tonight, of course!” Very sound advice rarely heeded, but secretly I am usually thinking, “Oh, about 10 years ago….”
For more: http://vintagetexas.com/blog/?p=334
Tuesday, December 16, 2008
Texas Black Spanish - The Grape Otherwise Known as Lenoir
Texas Black Spanish - The Grape Otherwise Known as Lenoir:
Regional Character, International Reputation
My recent Hill Country Holiday Wine Tour was an opportunity to taste a great variety of Texas wines – Classic varietals of Cabernet Sauvignon, Chardonnay and others; Mediterranean varietals of Syrah, Mourvedre, Grenache, Viognier and Rousanne; Hybrid grape varietals such as Norton, Lenoir and Blanc du Bois. One of the most impressive aspects of this trip was to taste the progress being made to first-rate wines in Texas from this latter group, and especially Black Spanish or as it is otherwise known – Lenoir.
Lenoir actually has many names that go back over a hundred and fifty years back into history....
For more, go to: http://vintagetexas.com/blog/?p=323
Regional Character, International Reputation
My recent Hill Country Holiday Wine Tour was an opportunity to taste a great variety of Texas wines – Classic varietals of Cabernet Sauvignon, Chardonnay and others; Mediterranean varietals of Syrah, Mourvedre, Grenache, Viognier and Rousanne; Hybrid grape varietals such as Norton, Lenoir and Blanc du Bois. One of the most impressive aspects of this trip was to taste the progress being made to first-rate wines in Texas from this latter group, and especially Black Spanish or as it is otherwise known – Lenoir.
Lenoir actually has many names that go back over a hundred and fifty years back into history....
For more, go to: http://vintagetexas.com/blog/?p=323
Sunday, December 14, 2008
The Wine Society of Texas Announces Scholarship Grant Program
The Wine Society of Texas Announces Scholarship Grant Program
The WST will provide up to $4,000 in assistance for the education, internship or field study, and appreciation of wine
On Wednesday, October 1, 2008, The Wine Society of Texas (WST), a 501c3 non-profit educational organization, in conjunction with the annual WST member meeting announced that it is accepting applications for its annual Scholarship Grant Program. In order to apply for the grant, individuals must be:
(a) attending institutions around the State of Texas studying viticulture and oenology, or (b) pursuing winery internships in Texas, or (c) involved with Texas winemaking or field studies.
For more information, go to: http://vintagetexas.com/blog/?p=316
The WST will provide up to $4,000 in assistance for the education, internship or field study, and appreciation of wine
On Wednesday, October 1, 2008, The Wine Society of Texas (WST), a 501c3 non-profit educational organization, in conjunction with the annual WST member meeting announced that it is accepting applications for its annual Scholarship Grant Program. In order to apply for the grant, individuals must be:
(a) attending institutions around the State of Texas studying viticulture and oenology, or (b) pursuing winery internships in Texas, or (c) involved with Texas winemaking or field studies.
For more information, go to: http://vintagetexas.com/blog/?p=316
Write Off the Vine - Texas Wine News
Write Off the Vine – Texas Wine News
2009 Houston Livestock Show and Rodeo – Rodeo Uncorked!
International Wine Competition Champion and Medal Winning Wines (Texas Wine Winners)
Just in time for your holiday pleasure, the list of award winning wines from the 2009 Houston Rodeo wine competition is given below:
Top Texas - Double Gold; Piney Woods Country Winery and Vineyards, Texas Moon Magnolia NVNon-Vitis Vinifera Whites and Roses
Texas Class Champion - Silver; Kiepersol Estates Winery, Barrel 33 Texas Wish, 2006Bordeaux-Blend Red and Meritage >$29
Texas Reserve Champion - Silver; Messina Hof, Paulo Reserve Red 2006Bordeaux-Blend Red and Meritage >$29
For more go to: http://vintagetexas.com/blog/
2009 Houston Livestock Show and Rodeo – Rodeo Uncorked!
International Wine Competition Champion and Medal Winning Wines (Texas Wine Winners)
Just in time for your holiday pleasure, the list of award winning wines from the 2009 Houston Rodeo wine competition is given below:
Top Texas - Double Gold; Piney Woods Country Winery and Vineyards, Texas Moon Magnolia NVNon-Vitis Vinifera Whites and Roses
Texas Class Champion - Silver; Kiepersol Estates Winery, Barrel 33 Texas Wish, 2006Bordeaux-Blend Red and Meritage >$29
Texas Reserve Champion - Silver; Messina Hof, Paulo Reserve Red 2006Bordeaux-Blend Red and Meritage >$29
For more go to: http://vintagetexas.com/blog/
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