Tag Archive | "Rambling Rosé"

Griffin to Go: Get Your Pink On

This coming Saturday is one of my favorite days of the year.


Think pink on Saturday.

That’s when Culinaria presents Rambling Rosé at Becker Vineyards, 464 Becker Farms Road, Stonewall.

During the two panels, set for 1 and 3 p.m., a roomful of wine lovers get together to discuss one of the most maligned yet resilient wines produced.

When the event began more than 10 years ago, rosé was not taken seriously by too many American wine writers, at least the pompous overgrown boys who drink only Cabernet no matter what the temperature is outside. Back then, pink wine was also thought to be white Zinfandel, that cloyingly sweet concoction that tastes more like soda than wine.

We would ask the audience how many people drank rosé, which is dry, not sweet, and very few outside of the panelists answered yes.

But something funny happened on the way to the winery. Year after year, the number of people who drank rosé began to grow. The number of wineries in America making serious pink wine took off. Wine shops began devoting more shelf space to these beauties, and sales increased steadily.

Rosé comes in many shades of pink.

Rosé comes in many shades of pink.

Most importantly, people began to realize how enjoyable a dry rosé can be. It’s the perfect summer wine, fresh and refreshing, youthful and vibrant. It’s great with a whole array of foods or just by itself. And that may be why it’s now my go-to style of wine for the 10 months of the year when the thermometer shows a bit of red.

Plus, they’re often affordable, though Chateau d’Esclans from Provence makes a rosé that sells for more than $100 a bottle.

So, come join us to learn more about all of the styles, flavors and colors that can be considered a rosé. Winery owner Richard Becker, sommelier Steven Kreuger, Bonnie Walker and I will all be part of the panel, which has also included winemakers, wine educators and rosé aficionados. We’ll taste a number of pink wines from around the world along with food from chef John Brand of the upcoming Hotel Emma at the Pearl.

The price is $25, which includes the wines, the food and some summer fun at Becker Vineyards. For tickets, click here.

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Griffin to Go: Think and Drink Pink

Rosé comes in many shades of pink.

Rosé comes in many shades of pink.

This past Saturday brought Culinaria’s annual Rambling Rosé to Becker Vineyards in Stonewall, and for at least one day, it was all about pink.

And that’s just fine with me.

Steven Krueger unveils a bottle of rosé.

Steven Krueger unveils a bottle of rosé.

For the past nine years or so, Bonnie Walker and I have been part of the panel along with vineyard owner Richard Becker, sommelier Steven Krueger from the Westin La Cantera and selected friends of dry rosé, including wine merchant Woody De Luna, to talk about the appeal of this special style of wine while we sampled a half-dozen fine examples with two large groups of interested tasters.

Nine years ago, it seemed as if we were all speaking in some sort of vacuum. The audience was made up largely of people who only drank either red or white wine, and nothing but, and they weren’t about to change.

In the last three or four years, however, people have become more open. A good number of people in the audience now freely admit that dry rosé is part of their regular wine-drinking diet. It might be once a month or only when the temperature is over 100 degrees, which it was on Saturday. But the message that this wine is perfect for Texas is getting out.

Rosé is now the style of wine I drink most. I love the fact that you can ice it down and refresh yourself with its youthful essence. Plus, it’s a perfect food wine, whether you want a wine to go with beef fajitas with a spritz of lime or shrimp off the grill. Krueger made a good argument for having rosé with your Thanksgiving meal because it goes with so much of the meal.

You find more rosés of all price ranges, styles and even colors in the market these days, and they’re coming from all corners of the wine-growing world. Plus, they’re made with grapes as varied as Pinot Noir, Grenache, Mourvèdre, Merlot and Cabernet Sauvignon.

The audience enjoys sampling the wines.

The audience enjoys sampling the wines.

On Saturday, we tasted several dry Old World styles from France and from Texas with bright acid, good minerality, vibrancy and an elegance that was quite pleasing. We also tasted several New World styles with lively fruit flavors and the occasional touch of residual sugar.

The lineup featured several from France, including the 2012 Le Poussin Rosé from the Languedoc-Roussillon and the 2012 Balandran Les Mugues Rosé from Costières-de-Nîmes. The 2012 Alexander Vineyards Rosé was from Bordeaux, and it was made by Claude Alexander, who is opening a tasting room next week along the 290 wine trail that stretches from Johnson City to Fredericksburg; his other wines include a Champagne and a German Riesling, with more, including Texas wines, to come in the future.

Also in the Old World style was the host’s contribution, the 2012 Becker Vineyards Provençal from Tallent Vineyard in the Texas High Plains.

New World-style rosés included the 2012 Belle Glos Pinot Noir Blanc from the Brugioni Vineyard on California’s Sonoma Coast and the 2012 I’M Deep Rosé from Napa Valley.

All are available for about $12-$15 a bottle, and all found fans among both audiences and the panelists. In the case of the wines we sampled, the Old World-style rosés were marked by a more copperish pink, or saumon color, as the French call it, while the two New World-style had more red in them.

A "Deep" Rose

A “Deep” Rosé

It was great to hear the comments from the audience about what pleased them or whether they enjoyed a certain wine by itself or with the duck confit that chef John Brand had served. One gentleman, whom I recognized from having attended in years past, made the astute observation that the quality of all the wines has increased greatly overall. In fact, he enjoyed all six of the wines poured. High praise, indeed, and it’s also a clue as to why rosés have become more popular. After all, who doesn’t like a good bottle of wine at a reasonable price?

Another sign that some sort of cultural tide has been forded? In two panel discussions, the dreaded words “white Zinfandel” were not mentioned a single time, even in a derogatory manner. Rosé has reclaimed its position in the wine world.

If you haven’t tried any lately, what are you waiting for?

Culinaria’s next event, Restaurant Week, begins this Saturday and runs through Aug. 24. Click here for details.

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Harvests of Grapes and Rosés at Becker Vineyards

Rosés of all hues.

STONEWALL — Things were pretty in pink Saturday as Becker Vineyards hosted its annual Rambling Rosé panel.

The two sold-out sessions, sponsored by Culinaria, featured a half-dozen rosés from France, Texas and California that the panelists tasted blindly while discussing the wines and their fondness for rosé with those in attendance.

The growing popularity of rosé could be seen by the number of attendees who admitted that they had bottles of the summertime favorite at home. Several years ago, very few raised their hands when asked if they drank rosé; this year, more than a dozen hands shot into the air at the same question.

What’s the appeal?

In Texas, the eternal summer with days topping 100 for great stretches is a starter. As Richard Becker told the gathering, rosé is one of the two wines that the French served iced down (Champagne is the other). That means, dry, icy rosé is a great way to chill out.

Richard Becker inspects recently harvested grapes.

It’s also a great food wine, whether you’re serving seafood, a steak or roast chicken. As moderator Steven Krueger, sommelier for the Westin La Cantera, pointed out, it’s the perfect Thanksgiving wine, because it is so versatile.

This was brought home by a lamb dish with a spicy mustard, micro herbs and deconstructed peas and carrots, all prepared by chef John Brand of Las Canarias and Ostra.

Of the rosés sampled, four were from France, including the brightly acidic Jean-Luc Colombo Cape Bleue Rosé, the subtle Whispering Angel from Chateau d’Esclans, the Syrah-based Sybel from Yves Cuilleron, and the grenache-based Le Poussin. California was the home of the “deeper rosé “(meaning almost red) from IM, or Isabel Mondavi, which had a touch of residual sugar.

The fresh and vibrant Becker Vineyards Provençal ably demonstrated what Texas can bring to rosé.

Among the other panelists were Woody de Luna of Vintages 2.0, artist and wine lover Harold Wood, Becker Vineyards’ new winemaker Jonathan Leahy and myself.

Chef John Brand (left) and sous chef Gene Moss.

And the message of it all: Go out and grab a rosé. Find out for yourself why this is such a rewarding, refreshing wine.

Visitors to the winery, and they were out in throngs Saturday, also got to see the grapes come in as harvest time is underway. The volume is much greater this year than last year, when the drought affected vineyards across the state. But this a similarity between the two harvests: Last year’s grapes had concentrated flavor, and so do this year’s grapes, Becker said.

Richard and Bunny Becker are also putting the finishing touches on a new private tasting area that’s underneath the main tasting room. The former barrel room has a lengthy table for tastings or dinners. There’s also an area that houses a library of the winery’s age-worthy wines, a few of which date back to the winery’s early days.

The winery started 20 years ago, as one of the Beckers’ sons, Joe, said. He was on hand to offer a few stories of how his mother and he planted the first vineyards around the property back in 1992, though the first wine wasn’t bottled for another three years.

Now the winery bottles more than 100,000 cases a year in a variety of styles, such as Chardonnay and Cabernet Sauvignon, as well as grapes relatively new to Texas, including Barbera and Tempranillo.

Workers feed grapes into the crusher destemmer.

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Culinaria Rambling Rosé, Restaurant Week Coming Up!

Rambling Rosé

In the hottest part of the summer, Culinaria reminds you that a perfect summer wine, especially for Texas’ spicy food, is a great, dry rosé. Rambling Rosé will again be hosted by Becker Vineyards, Saturday, Aug. 11. You’ll participate in a blind tasting of a varied selection of rosés along with a panel who will lead the discussion on the quality of the wines and palate of flavors.

Chef John Brand of Las Canarias at the Omni La Mansion del Rio Hotel and Ostra at Mokara will provide tastes of food that goes well with a cool glass of rosé to complete the day.

There are two sessions: 1 p.m. and 3 p.m. The cost is $25 per person. Click here to make your reservations. Becker Vineyards is off Highway 290, near Stonewall, on Jenschke Lane.

Culinaria’s Restaurant Week, Aug. 18-25

Get ready for a week of culinary adventure and exploration! Enjoy a wonderfully crafted, specially priced three-course meal for $15 at lunch or $35 at dinner.

Keep informed by following Culinaria on Twitter @culinariasa, for updates. SavorSA, @mysavorsa will also be tweeting updates as we receive them. Restaurant Week reservations are not required; however making them is a good idea. Make your reservations by calling the participating restaurants.

 Check in frequently at to view the list of participating locations.

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Culinaria Announces Restaurant Week, Rambling Rosé

August, believe it or not, is coming up fast. And, Culinaria reminds us that Restaurant Week, an event that highlights some of San Antonio’s favorite restaurants offering great prices. Here’s the bottom line: You get a three-course meal for $15 at lunch and $35 at dinner. These are chef-created menus specifically for Restaurant Week, and it’s Aug. 18-25.

Keep informed by visiting Culinaria events here, or follow Culinaria on Twitter, @culinariasa, for updates. They’ll be announcing participating restaurants soon. SavorSA, @mysavorsa will also be tweeting updates as we receive them.

Restaurant Week reservations are not required; however making them is a good idea. Make your reservations by calling the participating restaurants.

Rosé wines come in all shades of pink, from ultra-pale to deep rose. These wines are poured at Becker Vineyards, at Culinaria's summer event, Rambling Rosé.

Rambling Rosé

In the hottest part of the summer, Culinaria reminds you that a perfect summer wine, especially for Texas’ spicy food, is a great, dry rosé. Rambling Rosé will again be hosted by Becker Vineyards, Aug. 18. You’ll participate in a blind tasting of a varied selection of rosés along with a panel who will help guide you through the palate of flavors.

Chef John Brand of Las Canarias at the Omni La Mansion del Rio Hotel and Ostra at Mokara will provide tastes of food that goes well with a cool glass of rosé to complete the day.

There are two sessions: 1 p.m. and 3 p.m. The cost is $25 per person. Click here to make your reservations. Becker Vineyards is off Highway 290, near Stonewall, on Jenschke Lane.

 Cinema Culinaria

Every Thursday between now and Aug. 16,  EZ’s Brick Oven & Grill is partnering with Culinaria to present Cinema Culinaria. Check out Culinaria’s list of foodie movies, then enjoy a snack at EZ’s Sunset Ridge Shipping Center location, 6498 N. New Braunfels Ave. No reservations or ticket necessary, just come and enjoy.


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In the Pink at Culinaria’s Rambling Rosé

Wines are poured for panelists, audience, at Rambling Rosé 2011

Inviting hues of deep rose, palest pink and salmon are characteristic of one of summer’s most popular wines: dry rosé. The fact that the wine is served well-chilled, even iced, as is a good bottle of Champagne, sure doesn’t hurt, either!

This wine, so beloved in the hot, southern regions of France, particularly in Provence, has fought an uphill battle for respectability in the United States. For decades, wine aficionados have turned up their noses at pink wines, and in some cases for good reason. We can sum that up in one word: sweet.

The sugary white zinfandel that came of age more than 30 years ago earned the term “blush” wine and the unenviable reputation for being sweet, bland and really not what any self-respecting wine drinker would waste his or her time with.

Now, rosé is the rage, with sales still on the rise as well as its overall quality and reputation.

At Saturday’s Rambling Rosé, an annual event for Culinaria held at Becker Vineyards in Stonewall, there were stalwarts who insisted that to them, this was still a “ladies lunch” wine and they weren’t giving up their red wine for rosé.  And to that we say, to each his own.

But as more and more wineries in the  U.S. start making fine, dry rosés in a variety of styles — some New World and robust, with deep rosy colors, some of palest pink, such as Old World styles from Provence — we are finding that this wine is not something you drink “instead of” something else. There is so much to explore and appreciate and a good rosé holds a place of its own. And, its respectability is growing.

“We started making our rosé (Provenςal) when Bunny suggested it in around 1996,” said Richard Becker, Becker Vineyards owner with his wife, Bunny. Because the Beckers had traveled through Provence and fallen in love with the excellent rosés produced in the Bandol and Tavel regions, this seemed a natural progression. (For a video of Richard and Bunny Becker discussing the Provenςal, click here.)

Chef John Brand and sommelier Steven Krueger at Rambling Rosé 2011.

Since then, the Becker wine has held pride of place on the tasting tables at Rambling Rosé’ since the beginning of the popular event. Provenςal always been one of the top crowd pleasers during the blind tasting. Becker also served his Chenin Blanc during the food-wine tasting after the panels were over. Fillets of steelhead trout on a bed of seasoned quinoa was prepared by John Brand, executive chef for two River Walk hotels, Omni La Mansion del Rio and Ostra at Mokara Hotel. He was assisted by sous chef Javier Vasquez of Ostra.

Leading the panel at Saturday’s tastings were Steven Krueger, sommelier at Westin La Cantera, and Becker. Other panelists were John Griffin and Bonnie Walker of SavorSA, Jennifer McInnes of the Express-News and Becker winemaker Russell Smith.

The Becker rosé, said Smith, is made in a Provence style, where the red grapes (Mourvèdre) are pressed just enough to allow the juice (which is white) to retain some of the color from the skins. The wine has received a varying amount of time in wood barrels over the years to see just how much oak tastes best. The 2010 Becker Provenςal was very pale, with a good zing of acidity balancing the fruit, bone dry and refreshing.

Refreshing was the word of the day. As one panelist said, summer around South Texas lasts a long time —and we still have a couple of months ahead of us to really appreciate the dry rosé.  As Becker pointed out, rosé and Champagne are the two wines the French ice down to serve. Its good to give a rosé a chance to breathe as well.  Our suggestion: The refrigerator keeps the wine at just above 40 degrees. Take it out, open it and let it breathe 10-15 minutes. It will still be cool (42-44 degrees) when you serve it. If you want it to stay at the cooler temperature, keep the bottle or carafe on ice after opening.

The following rosés (most 2010) were poured at this year’s Rambling Rosé:

• Belle Glos Pinot Noir Rosé, Santa Barbara County (around $19): One of the day’s favorites, dry, well balanced.

Dr. Richard Becker

• Becker Vineyards Provenςal, Texas ($12): A wine in the style of Provence, pale pink, bone dry, well-balanced fruit and acid, and a pleasant scent of berries and herbs.

• Folie à Deux Menage à Trois Rosé, California ($9-$10): Much too sweet for this panel, though some made the argument that the sugar would help balance the wine with barbecue made with a sweet sauce.

• Robert Oatley Rosé of Sangiovese, Australia ($13-$15): Not as sweet as the Menage à Trois, but a little residual sugar, cherry aroma, a deeper pink color.

• Chateau du Campuget Costieries-de-Nimes, France ($10 -$12): This is very Old World in style, pale rose color, with pointed acidity and minerality, very dry, dusty earth and berries on the nose. One of the day’s favorites.

• Chateau d’Esclans Whispering Angel Rosé, France ($20): Pale peach in color, aromas of herbs, flowers, sleek rather than rounded flavors, dry, good acidity.


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Cool Off with the 2010 Mulderbosch Rosé

Chill this rosé down until it fogs up the glass when you pour it.

2010 Mulderbosch Cabernet Sauvignon Rosé

Fact: I have written about this wine for several years now, but I think the latest vintage may be the best yet. Either that, or the excessively high heat has made an icy cold glass too refreshing to resist. (Both are true in my book.)

This South African beauty is something of an anomaly among rosés. Its color is almost Kool-Aid red-pink, like something out of a comic book, and it’s made from Cabernet Sauvignon, instead of more popular rosé grapes, such as Pinot Noir, Sangiovese or Grenache.

But its aromas and flavors are truly serious. Chill this wine down and get ready for a blast of wild strawberry and pomegranate aromas to shoot from the glass, followed by flavors of watermelon, tart cherry and a touch of green herb on the palate.

Grill up some steaks with a touch of lime juice on them or burgers with a spicy mayo, and enjoy.

It’s not easy to find Mulderbosch in San Antonio. The wine rep at one H-E-B claimed he hasn’t been able to get it for three years, yet I found it at another H-E-B, the one on Thousand Oaks, for an attractive $10.99 a bottle. I’ve also seen it at Spec’s, Twin Liquors and several Gabriel’s stores in the past.

Feeling: This is a wine that loves anything that sings of summer, from vine-ripened tomatoes with a touch of dill weed to grilled portobello mushrooms to crab cakes. So, forget what the thermometer says and sink back with a summer quaffer that’s practically perfect.

If you want to learn more about rosé wine, join Richard Becker, Steven Krueger, Bonnie Walker and me, among others, at Culinaria’s Rambling Rosé this Saturday at Becker Vineyards in Fredericksburg. This event is one that each of us has called our favorite of the entire year. So, join us for some terrific wines, wonderful food and, we hope, good talk. For more information, click here.

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Coming from Culinaria: Rambling Rosé, Totally Texas and Jazz

Culinaria keeps the fun coming this summer with a variety of activities. For more information, including prices and musicians who are scheduled, see Culinaria’s website.

Rambling Rosé, Becker Vineyards

August 13, 2011: Hot, hot summer, cool, cool rosé wines. The is the only event in San Antonio that offers you an opportunity to sample a half-dozen or more pink wines that are dry, delicious and perfect for summer quaffing, with or without food. At the end of the tasting, you’ll know exactly which wines you liked and what they cost. You’ll experience the wines through a blind tasting led by a panel of experts and enjoy food prepared to go well with the rose from chef John Brand of Las Canarias at the Omni La Mansion del Rio Hotel and Ostra at Mokara.

Summer Jazz at the Falls, The Shops at La Cantera

August 20, 27 and September 3: Celebrate the summer with smooth jazz at The Shops at La Cantera. Bring your lawn chairs and settle back to enjoy the music of nationally known jazz musicians.

Pecan-crusted Fried Chicken featured at Citrus during Restaurant Week, 2010.

Restaurant Week, Various Locations

August 20-27, 2011: This week is devoted to putting together food-loving customers with more than 100 local restaurants and chefs offering three course, prix fixe menus. Guests will be able to sample the diverse array of restaurants, large and small, fancy and casual, that San Antonio has to offer.

Totally Texas, Rio Cibolo Ranch

October 30: This family-friendly event takes place at the perfect setting for an experience of all things Texas—from the food and wine, Texas products and ranch activities such as hayrides, barge rides and even longhorn cattle. Live entertainment throughout the day will keep things lively, while seminars about herbs, wine and more provide opportunities to learn about the wealth of Texas-made and Texas-raised products.

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Pink Is Cool at Rambling Rosé, Becker Vineyards

Rosé wine is hot these days, and it’s a great wine to enjoy when the weather is hot. But you don’t want the wine to be “hot,” when that word is used in wine jargon.

A hot wine is one that has too much alcohol. Or rather, an amount of alcohol the overbears the rest of the ingredients, such as the fruit and other flavors, the acidity and even the finish.

So went one of the lessons learned at Culinaria’s Rambling Rosé summer event at Becker Vineyards on Saturday in Stonewall. Dozens of attendees at three afternoon sessions sampled cool, pink wines in a blind tasting led by a panel of wine experts, wine writers and winemakers.

Dr. Richard Becker’s 2009 Provençal Rosé, made from 100 percent mourvedre grapes, was the consistent favorite throughout the three sessions.

This doesn’t indicate the deck being stacked in favor of the hosting winemaker:  His rosé has been poured every year since the event began, a half-dozen or so summers ago. It has always done well, both with the crowd and the panel, but never showed better than it did Saturday. So, our recommendation is to get your bottle of his 2009 Provençal while it is still available.

A consistent second-place contender was the Robert Oatley Rosé of Sangiovese, from Australia, a wine that last year topped the list in the New York Times rosé tasting. The two wines had a lot in common, most obvious the clarity and shimmer of their color.  Second, both were bone dry, as are most great rosé wines. The fruit and well-balanced acidity in the Becker wine edged out the Oatley, however.

Other wines included the Bonterra Vineyards Rosé; another Texas rosé from McPherson Cellars, out of Lubbock; Angoves NineVines, from Australia;  and Menage à Trois, a French wine with a little sweetness contributed by a touch of gewürtztraminer.

Speaking of sweetness, a few in the crowd liked the Menage, but most were fans of the very dry rosé wines that have become increasingly popular in the United States. Dry rosé has long been the summer wine of choice in many European countries, notably the South of France, as well in Spain, which makes its rosado wines, or Italy’s rosatos. Even in the cooler climes you’ll find rosé being made, such as in the Burgundy region of France, where it is made from that area’s famous pinot noir varietal, or in Germany with its rosé, called weissherbst.

As one panel member, Russ Kane, a blogger and wine writer with currently working on a history of Texas wines, rosé is not a varietal, or type of grape — it is a wine made from a red grape varietal or a blend.

Nearly all red grapes have white juice. So, the red color in red wines comes from the extraction of the color from the skins during the winemaking process.  One way to make a rosé wine is to wait for the juice in the fermentation tank to have just begun to take on a pink color from the skins. Then, the juice is drawn off and the fermentation of the pink juice continued in another tank. Taking off the juice in this fashion is called saignée in the French language; in English, it is referred to as “cap and drain.”  (The cap being the mass of grape skins that float on top of the juice in the tank, at the beginning of the winemaking process.)

One might also blend red wine with white to get a color and flavor desired, but the saignee method is preferred.

As also mentioned by panelist Joe Abuso (left), a food and beverage consultant, rosé is a versatile wine that goes well with food. But, all rosé wines are not created equal. If you’re having a dish with a lot of sweet and sour going on, such as a spicy Thai stir-fry, it’s even OK to have some sweetness in the wine – in fact, a little more sweetness in the wine than in the food is best, suggested panel member John Griffin, SavorSA writer and editor.

This means that a supermarket jug wine, such as that lightly sweet Menage à Trois, chilled down and served with the food, would work well as a partner.

Just as in a red wine, a rosé can have off flavors, be flabby (not enough acidity in the mix), lack fruit or take on off flavors. Also, you can’t judge the rosé by its color. A deep, rosy pink might seem to indicate that the wine will have more flavor, but as we found in the tasting Saturday, a pale, delicate pink wine might turn out to be the real powerhouse.

Saturday’s panel was led by Steven Krueger, sommelier for Westin La Cantera Resort restaurants. He was joined by the panelists mentioned above, as well as  Becker’s two sons, William and Jo and this writer, also an editor and writer for

Food for the event was prepared by sous chefs from the Omni River Walk restaurants, Las Canarias at the La Mansion del Rio and Pesca at the Watermark Hotel, which is soon to be renamed the Mokara Hotel.  In photo at left are, left to right, John Ward, Lewis Guaranci and Taylor Fraser.

Photographs by Bonnie Walker

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Rambling Rosé: A Summer Tasting from Culinaria

We’re seeing the end of summer coming – and what better time to take a drive into the Texas Hill Country and sample a cool selection of good, dry rosé wines?

You can do it all this Saturday at Becker Vineyards in Stonewall for Rambling Rosé.  Attendees of this Culinaria event return year after year for the opportunity to sample wonderful rosé wines, including one from Becker Vineyards.

You’ll accompany the wine panel through a blind tasting. On the panel are Dr. Richard Becker, Becker Vineyards; Steven Krueger, Resort Sommelier for The Westin La Cantera; Dr. Russell Kane, Vintage Texas wine blog; and Bonnie Walker and John Griffin of SavorSA and San Antonio Taste magazine.  They will help guide you through a palate of flavors.

Two sessions:
Noon and 2 p.m., Saturday
$25 per person
Tickets are available now. Call the Culinaria office at 210-822-9555 to reserve your spot today!

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