The Texas Department of Agriculture is about to kick off their “Go Texan” campaign, so I’ve been tasting regional wines to pair with regional products. No matter where I’ve lived, I’ve been a big proponent of drinking wines from that region. In Europe, people drink wines produced locally without giving it a second thought. So why shouldn’t regional wines be appreciated here? Even when I lived in the mid-Atlantic, I had no problem finding some standouts from the seven state region. In Virginia, for example, Michael Shaps’ Viognier is rated as one of best in the country. And Barboursville continues to produce an exciting Barbera that would surprise you with its quality. There are others, too. Chaddsford in Pennsylvania, Mount Pleasant in Missouri, and Gruet in New Mexico are among the best.
Next time you order a plate of Gulf oysters and shrimp, try a Texas wine like the Blanc de Bois from Haak or the Sauvignon Blanc from Fall Creek. Or with Texas venison, go with the 4you Syrah from Kiepersol, or the Cabernet Franc/Tempranillo from Red Caboose. What you find may surprise you.
Werley is certified as a Master Sommelier by the Court of Master Sommeliers and is also a graduate of the Culinary Institute of America. She directs the wine program at Pappas Bros. Steakhouse in Dallas and writes about wine and spirits for EscapeHatchDallas.com.