To that end, it has produced a six-video series featuring some of the state’s winemakers and vineyard owners discussing grape varieties and wine styles. The series can be found at gotexanwine.org or at the GO TEXAN YouTube channel (click here).
In the introduction, Susan Auler of Fall Creek Vineyards in Tow discusses the growth and history of the Texas wine industry with Tanji Patton.
In the second clip, Pat Brennan of Brennan Vineyards in Comanche details the rise of viognier (vee-ohn-yay) as one of the white grapes proving especially suited to Texas soils. Viognier displays peach, apricot, honey and citrus characteristics, and it can be paired with a variety of foods.
Kim McPherson of McPherson Vineyards in Lubbock talks about the success Texas winemakers have had with sangiovese in the third installment. This light-bodied Italian varietal goes well with pork, spicy fish dishes and cheeses.
Jim Johnson of Alamosa Wine Cellars in Bend discusses the Spanish varietal tempranillo, which loves hot climates like those found across Texas. In the fourth video, he talks about pairing the hearty red wine with leg of lamb.
Franklin Houser of Dry Comal Creek in New Braunfels showcases Black Spanish in the fifth piece. This varietal is proving to be resistant to disease, heat and humidity, making it an appealing option for grape growers and winemakers alike.
In the final video, Merrill Bonarrigo of Messina Hof in Bryan discusses port-style wines and other dessert wines that Texas is producing.
These videos are great introductions. Now, take that information and apply it to your tastings.