Tag Archive | "Fall Creek Vineyards"

A Taste of Something Different: Owner’s Dinner at Sandy Oaks

Sandy Oaks 3Saundra Winokur, owner of Sandy Oaks Olive Orchard and Ed and Susan Auler, owners of Texas renowned Fall Creek Vineyards, offer you a unique farm-to-table experience on Friday, Sept.19, at 7 p.m.

Join Winokur and the Aulers as they present a unique dining event featuring local and seasonal bounty prepared by Sandy Oaks Executive Chef Chris Cook, paired with Fall Creek wines — and all showcased in Winokur’s home that overlooks the fields and sprawling live oaks dotting this working ranch.

The cost is $90 per person plus tax and gratuity. Reservations are strongly suggested, as this is a limited-seating event. To reserve your place, call 210-621-0044. Read more about Sandy Oaks Olive Orchard here.


Gulf Snapper and Blue Crab Bouillabaisse
Fall Creek Vineyards Sauvignon Blanc, 2013
South Texas Black Heritage Pork – Floresville, TX
Apples and Mustard
Fall Creek Vineyards Chenin Blanc, 2013
Home Sweet Farm Lamb – Brenham, TX
Tapenade and Tomato
Fall Creek Vineyards GSM, 2012
Broken Arrow Ranch Antelope – Ingram, TX
Quail Egg and Foie Gras
Fall Creek Vineyard Meritus, 2010
Sandy Oaks Olive Orchard Honey – Elmendorf, TX
Panna Cotta and Pecans
Twin Springs Moscato

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Daily Dish: Fifth Texas Fall Fest Set for Oct. 2-4

The fifth annual Texas Fall Fest & Wine Auction, a weekend filled with Texas food and wine, will be Oct. 2-4.

“Attendees will be saturated and entertained by the culture and diversity of the local food, culinary and wine scene in Texas,” says Fall Fest co-chair Susan Auler, whose family owns Fall Creek Vineyards in Tow.

The three-day festival kicks-off Friday evening with the Sunset Stroll at the Lakeside Pavilion in downtown Marble Falls featuring a host of restaurants and wineries.

Chefs include several from San Antonio — Michael H. Flores, John Brand and Bryce Murphree of La Mansión del Rio and Jason Dady of the Lodge and other restaurants — as well as Rebecca Rather of Rather Sweet and Leu Savanh of August E’s, both in Fredericksburg. Others include chef Robbin Murphy of Lantana Grill at Horseshoe Bay Resort and Rafael garlic of Lost Creek Vineyard’s Tree House Bistro. Other restaurants include  Bonterra Restaurant,  Navajo Grill,  Silver K Café, The Cabernet Grill, and Salt Lick BBQ.

Eighteen Texas wineries will pour their latest releases, while Hill Country musician Johnny Nicholas will perform.  Tickets are priced at $40 apiece. The event runs from 6:30-9 p.m.

The Texas Fall Fest continues at 6:30 p.m. Oct. 3 with Cellaring the Best, a dinner and wine auction featuring Jaimie Gutierre of III Forks Restaurant in Austin, serving a three-course dinner with sizzling steaks off the grill and Texas wines. It will be at Spicewood Vineyards’ new event center in Spicewood. Tickets are $95 a person. The auction, both silent and live, will include large format bottles, rare wines and dining/travel packages.

The Farm to Table Wine Fair on Oct. 4 features all things locally grown and will be hosted at Fall Creek Vineyards in Tow. Tickets are $15 a person in advance or $20 on the day of the event). It runs from noon to 4 p.m. Chef Paul Peterson of Rick’s Chop House in McKinney, Tiffany Collins of the Texas Beef Council and “Miss Jane” Nickles of the Texas Culinary Academy will offer demonstrations.

A complete weekend pass to all events is available for $140 a person, or tickets may be purchased for individual events. For more information, click here or call the Texas Wine & Grape Growers Association at (817) 424-0570 or fax (817) 912-3637.

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Wondering About Wine? GoTexan WineCasts Can Help

winecast-screenshot-2009-06-09The Texas Department of Agriculture wants you to know more about wine.

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 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.

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