#IamanIconoclast

Very soon, the blog will be three years old. In that time, my Texas wine experience has been extensive. I have learned so much and continue to learn. I have met so many great people and made lots of friends. And I finally put my MFA to use; I began to write professionally (besides the blog). As it is the new year, I engaged in retrospection, specifically, what got me here. The answer was easy: Becker Vineyard's Iconoclast Cabernet Sauvignon.

I never really drank wine. I tried to do so during college, but I never found anything that really appealed to me -- I likely made some BAD choices. After I finished grad school and Sean and I moved back to San Antonio, we started having regular dinners at his grandparent's house. At dinner, Sean's grandmother would pour a glass of wine (or two, or three), but only she partook. So she didn't have to indulge alone, she tried to convince Sean and I to join her; we gave in. One of the first wines she shared with us was the Becker Iconoclast. She liked to support local businesses, and Becker vineyards was relatively local. Well, as the wine opened up and we proceeded to finish the bottle, we all decided that we were new fans. After that, Sean and I bought the wine quite regularly (we were on a tight budget and the normally under $10 price tag meet our requirements).

After awhile of regular indulgence, my parents decided to take us on a winery day trip to Fredericksburg. We were both a bit skeptical; mainly, we still thought of Fredericksburg as an antique town. Once there, we found ourselves in a vibrant local community. And we found our way to the wineries. Becker, Grape Creek, and Pedernales Cellars became the first wineries he visited. Every trip after, we returned to Becker (this was when they only had the front bar). Before long, we found ourselves making regular sojourns to the Hill Country.

As we became exposed to more and more wines, and the increasing number of wineries, we moved beyond our Iconoclast. Like many wine drinkers, we enjoyed the full body Cabernet, but we started to crave something a bit more complex. Sean quickly moved on to the Becker Claret and I to the Becker Malbec. We also moved out of our comfort zone. At Pedernales Cellars we became enamored of Viognier (the first white we really took a liking to). At this time, our budget expanded, and these new wines, though a bit more costly than our Iconoclast, became our new go to wines. But when we needed to, we turned back to our old favorite.


In addition to drinking more wine and adventuring into new wine territory, we started to learn about wine, wine making, and grape growing. It did not take long to learn the truth about Texas wine. If we looked, the numbers were everywhere: Texas bought more wine than the state could produce, and even more wine than our vineyards could even keep up with. About this time, I took up the blog and dove headlong into the Texas wine industry.

How wineries operated, how wine is made were early lessons. But I had to understand the source, so I started to learn about the vineyards. I found out where most were located and who tended those vineyards. I learned about the grapes and the obstacles these brave farmers faced. And then I learned about the outsourcing.

Most wineries buy grapes from vineyards other than their own; they just cannot make enough for the demand. For many, these grapes only come from other Texas vineyards. Due to the limited quality -- and in some years, limited quantity -- the wineries can only produce so much wine. For many, that works, as they would prefer to remain a boutique winery. For others, Texas grapes just can't cut it.

To make up for the demand and limited supply, many wineries look to out of state vineyards. Some wineries due this, especially in their early years, to make sure to have enough product as they develop their own vineyards and vineyard contracts. Others source from out of state because they wish to experiment and explore other avenues for their grape growing and wine making. For these sorts of wineries, they hope to change from out of state to state grapes, but vineyards are expensive and generally take 3-5 years before the grapes can make wine (and then add on another 1-2 years for the reds). These dedicated Texas wineries work to achieve their goal, but they need a help to get there.

And other wineries buy out of state fruit and juice for financial reasons. Often done by larger, more commercial wineries, the out of state grapes and juice lead to more wine. These numbers allow for many things. One, the money helps to build Texas wine and all its aspects, as well as pay for workers at the wineries -- in the vineyards, in the winery, in the tasting room. This large production allows the wineries to sell to distributors; as they do that, the wine finds its way into more retail locations and restaurants.

These large operations spread Texas wine. The wine gets to people who do not live in the wine communities. The wine gets to people who would never think Texas made wine, let alone stellar wine. The wine reaches people who are curious but do not want to spend a lot on an experiment. The wine gets to people on a budget. In the end, the wine made from out of state grapes and juice introduces new drinkers to Texas wine. And once, that has begun, those new converts cannot turn back. Becker Iconoclast is one such wine.

And I am grateful for Becker Iconoclast. When I did not know much and had little disposal income, the wine started a spark. Even though the wine generally has no Texas grapes, it still made an impact. If I never had that wine, would I have taken my parents up on the offer to visit the burgeoning Hill Country? Would I have ever joined my first wine club (which was Becker by the way)? Would I have started drinking more and more Texas wine from more and more wineries? Would I have started writing about wine (and got back to my other dormant writing)? Would I have met all the wonderful people I now know? I'm not sure, but I am here now and I started with that singular wine.

Even one of our cat's approves!

Though I started with the Becker Iconoclast, I rarely drink it today. Recently, when deciding to go back and see what began this journey, I began a journey back to my early wine days. With every sip, I relived a past that means so much to me. I also remembered that this wine is actually pretty good. Yes, I have had far better wines, and yes, I have even had worse. Also, I drink more 100% or close to 100% Texas wines, but I drink ones that have nothing to do with Texas too. That doesn't make the Becker Iconoclast less special for me.That one simple little wine opened a door I hope never closes.
I am thankful that #IamanIconoclast.

4th of July & TX Wine

We have a tradition; we spend 4th of July in the Texas Hill Country. There is plenty of great live music and, of course, Texas wine. Today, Sean & I started with our 2 favorite stops -- Becker & Pedernales.

Sean LOVES chili. So Becker's annual chili cook-off is a must. We always show-up early for a tasting; Henri showed us through an uncharacteristic tasting of whites -- the new Albarino is light and soft, but the award winning Viognier is lush. We followed with a leisurely chili tasting, drinking Tempraniilo. Sean's favorite was a competitor from Hye -- a fellow Flocker & Hye Society member! We had fun chatting, eating, and drinking.

Our major stop is Pedernales Celkars. The kite flying us a unique event of wine, music, food, and kites. This family friendly event is relaxed and friendly. This year, San Antonio's Monz Bonz BBQ is here to add some great tasty treats, along with yummy chocolate cupcakes from the winery.

I'm lucky to live so close to such wonderful places, where I can enjoy great wine, food, and company on such an important day. I don't need fireworks with all this greatness. Thanks everyone & happy 4th if July.

*Please excuse mistakes, as I'm writing this on my phone while drinking Pedernales' Miscato Giallo on the winery's front porch!

Making a Splash at Culinaria

In mid-May, San Antonio foodies and beverage connoisseurs come together to celebrate the best the city has to offer. Culinaria -- San Antonio's wine and culinary arts festival -- provides a number of opportunities to taste some of the finest food and drinks the city has to offer. From the best food trucks, to burgers and beer at the Pearl, to the famed Becker luncheon in the Lavender Haus, and everything in between, there is something for everyone. Sean and I finally got a chance to go this year, but we just couldn't do everything, so we chose wisely. We waited till the end of the week and attended the Grand Tasting in the Grotto at the Henry B. Gonzales Convention Center. With the Riverwalk floating by us, we sipped on great wines and nibbled on great food. Best of all, five Texas wineries came out with some great wines to showcase some of the best of Texas.

Texas Wineries

 Pedernales Cellars

When we got there, we scanned the room for friendly faces. It didn't take long to see three such people, all of them from Pedernales Cellars. Owners Fredrik Osterberg and Julie Kuhlken were there -- proving to be two of the best dressed of the evening -- with wine club and events manager Shannon Brown. In fact, Frederik sported one of the few tuxedos of the evening; the event is billed as black tie, but few made the effort. Of course, the attention was on the selection of wines. I started the evening with the most recent Viognier. This is a light and soft wines with hints at fruit; a subtler version compared to the Reserve that won Double Gold in the international competition in Lyon. This crisp wine prepared me for the many wines ahead, including one of the Tempranillos. I was glad that Pedernales brought two wines that are quickly becoming iconic Texas wines.

Flat Creek

Around the tables from Pedernales (They had two squares of tables, one on each side of the room) was another Texas Hill Country winery, Flat Creek. They brought one of the evening's showstoppers, their Bronze winning Viognier (also from the same competition that Pedernales won Double Gold). This Viognier emphasized the sweeter characteristics of the fruit -- without being sweet -- compared to Pedernales crisper one. It was a nice contrast. They also brought one of their top sellers, their Super Texan. This Sangiovese based blend was one of the richer Texas wines for the evening. They rounded out their tasting with a fine Muscat.

Llano Estacado

There were two sides to the wine room. While Flat Creek and Pedernales held court on one side, Culinaria backers, Becker Vineyards, along with Llano Estacado and McPherson Cellars held sway on the other. I was very happy to see that Llano brought two of their best, the 2010 Cellar Reserve Cabernet Sauvignon and the 2010 Cellar Reserve Tempranillo -- one of the June Texas Wine Twitter Tuesday wines. I couldn't say no to either of these great reds. The Llano Tempranillo is one of my favorites; it has the rustic, earthy nature of a Rioja but is tempered with the fruitiness common in New World Tempranillo. It is that balance of New and Old World that I love in Texas wines.

Becker Vineyards

Becker Vineyards plays host to two Culinaria events. During the main week, the luncheon provides a getaway into the hill country to taste great food and great Texas wine. In August, just before Restaurant Week, Ramblin' Rose (check out my post on last year's event) takes center stage, providing delightful, refreshing Rose's to beat back the summer heat. With such an investment in Culinaria, it was no surprise to see Becker at the Grand Tasting. Like Pedernales, they opted to not bring their Lyon winning Viognier -- their Reserve took home the silver -- but another. I have to say it was the weakest of the three but still a nice choice (UPDATE: This Texas Viognier just won silver at the Lone Star International Wine Competition). However, they also brought the Reserve Tempranillo -- they have the fruitier one, Pedernales' is earthier, while Llano's is nestled in-between. They also had the newest Canada Family Reserve Cabernet Sauvignon. The grapes from this High Plains grower are a consistent favorite -- and a part of the May wine club shipment. Of course, they brought one of the crowd pleasers, Sean's favorite, the Claret. The reds were a big hit.

McPherson Cellars

Along with Llano was one of the wineries I have grown very fond of, McPherson Cellars. Since they joined forces with Brennan and Lost Oak to create 4.0 out on the 290 trail, I have ample opportunity to taste a large selection of their wines, and I am always pleased. And the selection of reds they brought -- can you tell what I was interested in -- including two of my all time favorites: Tre Colores and La Herencia. I was glad to see two incredible blends front and center.

 

 Other Great Finds

Yes, the evening had live music and a dance floor -- that filled up with dancers as the night wore on. Yes, there was plenty of great food from local restaurants. What was the funnest part of  night was one of the wine tables full of non-Texas. The table had the most interesting array of wines, not the typical ones. The one that caught my eye was a very familiar looking bottle of Montepulciano that is very popular at Vinously Speaking. This Italian import is one my favorites carried at the shop, and I was glad to see it next to La Pistola -- another top seller from the shop. It was great to see the shared appreciation for the wines, as they had both been apart of Vinously Speaking's Grand Tasting less than a month prior.

From Left: Steven Krueger, Fredrik Osterberg, Julie Kuhlken

Besides the wine and food, there was also the people. Among the mingling guests was Steven Krueger, the sommelier for Westin La Cantera. Steven is a strong supporter of Texas wine; he hosts a near daily Texas wine tasting at the resort (check out my post or Tanji Patton's Goodtaste.tv video). Besides running into Steven again, we also met two aspiring wine bloggers. It was nice chatting with Sally and Julie; I was happily surprised to find Julia was another wine lover and lover of  Japanese anime and manga. I do have to admit that they were hesitant about Texas wines. And I understand. They had last had Texas wine well over five years ago and had limited experience. They didn't get a chance to taste the wines that were changing the face of Texas wine. I happily encouraged them to taste the wines inside -- so did Julie Kulkhen -- and also to jump online and start writing with the rest of us.

The Grand Tasting at Culinaria was a great experience, one I will repeat next year. Every year, more Texas wineries get involved. Five was a good number (only out done by the San Antonio Wine and Food Festival sponsored by KLRN [San Antonio's PBS station]). I do hope to see more Texas wineries among the crowd next year, making it clear that Texas wines are just as good as any other.

An Ode to TX Wine Club Members

An Ode to Wine Club Members

They deliver in rain,
sleet, snow; an intrepid bunch
that braves the elements

to gather,

to sip and savor
each sample poured
and each nibble provided.

They gather
to listen to each melody
harmonize with the beat
of the rain.

This group comes together
to share a word
and a gesture, their common bond
in a fraternity like no other.

For every winery,  there are
members
who put aside the world
to share their love.
 

It has been busy. This week saw the start of my gauntlet of fall wine club events, one that will last into October but mainly covers three key weekends in September. Sean and I will make the trek to Fredericksburg at least four times to fetch our most recent shipments. On the way, we will enjoy the great hopsitality of each winery, as well as the wine, some food, great music, and great company.

The Ode encapsulates weekend one. We put off our first foray until Sunday. We awoke to clouds and rain. The weather forecast said it would lighten by noon and would move off shortly after. We dawdled that morning, not heading out till after eleven, all in hopes that the rain would slow during the trip. The rain was our constant companion all day. Despite that, we, and many others, came to celebrate each of the wineries.

When we arrived at Becker for our first gathering -- they do a regular small scale party with cheese and crackers, live music, and private tastings -- we found a growing number in the "party room." The tasting tables were lined, not several people deep as it is sometimes, and the tables were full with guests. The room bustled with life as the rain poured down around us. The crowd still came, despite the weather. This contrasted greatly with the normal tasting room. On the weekends the Becker tasting room is packed. There are groups huddled around every spot tasting is occuring. Well, on this dreary Sunday, spots and wine stewards were plentiful, a testament to the wine club members that visited despite the weather (and despite the fact that this was the second day).

We moved down the road to the always vibrant William Chris. The Sunday Hye Society release parties bring out the members in droves; they seem to grow every season. Today was no different, despite the mud and the rain. When we arrived, we were told that they didn't have parking space. We were directed to park near the feed store and a bus would drive us back over. The bus was just about to depart when we arrived, and Mary Beth kindly shuttled the slightly soggy group back to the winery. And once there, it was evident it was crowded.

Generally, the folks at William Chris tried to make it possible for the guests to stay dry (plenty of tents, additional seating in with the tanks and barrels, etc.). To do that, these dedicated people were often the casualities of the weather: Carol spent most of her time running about taking care of everyone and getting wet, and Bill, as he lead us through our tasting, stood just on the edges of the rain (looking a bit drippy himself). This level of service -- Chris later described the winery as feeling like a large family that was always happy to have their guests -- proves why their wine club keeps growing and their members will come even in horrid weather. The tank and barrel tasting of the new Merlot and the Blanc du Bois/Vermentino (which was amazing) also helped.

The good cheer of the event was never drowned or washed away by the rain. Many members sat out under the trees in the rain, and others were willing to spend some time getting a bit wet as they waited in the continually long line for Chef Jesse Lemos' delectable barbeque. Of course, the dogs and the kids in attendance played in the rain, the perfect symbol for the day.

Now, I don't have pictures; I opted for keeping the camera at home and storing my phone (to keep it dry and not have issues in the crowds), but I do have memories. Sometimes I think, I want to join that wine club or that one. Of course, I do really want to join more (I have a list), but I just can't afford it. With that in mind, I ask myself, which one should I drop (for now? for good?) so I can accommodate another. I always end up not being able to decide. I enjoy all that these wineries offer to us -- besides the wine -- and would hate to give it up. I, and many, take pride in our memberships and do whatever it takes to be active within the club. So, I find  myself waiting till a bit more extra income shows up, and I pledge it some place else.

Grape Stomp Day Two: Chisholm Trail and Becker

Sean and I ventured out on the first of September to hunt down the last remaining grape stomps in the area. The road was clear: trekking out to Chisholm Trail and back to where everything started for us, Becker.

Chisholm Trail Winery

We started at Chisholm Trail, west of Fredericksburg. To be fair, we haven't been there in ages. On top of that, it usually hasn't been busy, or even sunny for that matter. Today was a change, as the sun was brilliant and the tasting room was hopping. And the sunshine followed us in; our greeting was friendly and welcoming. We quickly got an idea of how things were working -- $5 for a bandana to stomp and $7 to $9 for a tasting (9 is with logo glass). We got one bandana and proceeded out to the stomp.

When we found our way to the stomping, a few others were already ankle deep. We drew in to get a look at the set-up. As we did, we were rudely whistled at to alert us to what was obvious -- someone was already stomping. I am not sure who whistled, the younger man that works for Chisholm or the guest he was lounging with, but I was rather disappointed by the lack of help. For the time, we blew it off and waited. Once the pair stomping were done, we expected a bit of guidance or help. There was nothing. We were left to navigate it ourselves. This was awkward and uncomfortable, so we quickly finished and went back inside. We altered the folks inside to the dilemma -- we actually thought that no one outside worked for the winery as we were generally ignored. We were informed that one of the people did, and I made it cleared that we were never greeted or helped. Unfortunately, there was no follow-up. I can say, though, that it was better for other. When we left, we walked by the stomp, and things were more active. I also didn't see the guy from earlier, but it did seem like the group of stompers was getting help.

Stomping mainly store bought grapes @ Chisholm Trail

Inside, our friendly stewardess guided us through our tasting. She told us what she liked and her thoughts of the wine, and she engaged us, asking for ours. The tasting setting at the bar was pleasant enough, but I did remember why I don't come often. I'm a dry wine drinker, and the dry wines at Chisholm accentuate flavors and sensations I am nor particularly fond off -- there were tangy and tart or overly herbaceous. The better flavors appeared in the more Texas driven wines (some of the grapes were not Texas grown, but I couldn't find out which). The Lone Wolf -- a Black Spanish based wine -- and the Belle Star -- made from Blanc du Bois -- are both solid, clean wines. These were my favorites. I'll admit, I avoided the sweets, but they may be worth a second look. Sean had the port, which was a nicely balanced sweetness and depth. This may be a sign that the sweet wines, which are not my favorite -- may be a strength here. To each his own.

Becker  Vineyards

After our less than great experience, we headed off to Becker. The stomp was buzzing, and they just couldn't keep enough people around to deal with the crowd. We did get some direction, but were left to much of it on our own; I guess we seemed experienced (and we are as this was our third Becker stomp). We got help getting our shirt up to dry, which was very helpful with all the shirts blowing in the wind. Sean did have a bad experience after (it ended up an unusually troubled day). As we tried to clean up, people kept dashing in and stealing the hose before we could get a chance. This happened twice. Once we spoke up though, those that did it apologized and were kind enough to let us our turn.

Stomping in a half barrel at Becker Vineyards

Inside, we decide to do yet another Becker tasting. Due to the state of things -- it was really busy -- they had set-up two additional bars in the tank room. We found a friendly and familiar face in Chris who tends to do our tastings at wine club events. We caught up with her and shared some great stories -- she missed out on the roses at Rambling Rose, so we filled her in. I also got to meet Katie Jane. She oversees much of the social media and similar media and promotion. It was nice to finally meet her, but it was also gratifying when she asked me if I was the same person that did the write-ups on Bending Branch (I couldn't help but  beam when she asked). The tasting was leisurely and comfortable, just what we wanted. After a rough start, our end was just what we were hoping for.

The end result at Becker: Sean's (foot & sandal pictured) and my feet

We would have delayed and visited more, but we had plans. Vinously Speaking was doing a wonderful cheese and wine pairing tasting, and we just had to go. So, after our short visit, we rushed backed to San Antonio for a bite to eat and more wine with new and old friends. We enjoyed some great cheeses from Costco and some great wine from all over the world. It capped our day. Now, we'll just wait till next year, when I hope to see some familiar faces joining us in the cool gunk.

36: Rambling Rose' (Culinaria)

36: Rambling Rose'
Deceptive pink gem:
your soft flowers on the nose 
belie crisp fruit depths.


San Antonio's annual Culinaria event at Becker Vineyards took place Saturday, August 11. Rambling Rose' invited guests to blind taste six rose' wines picked by the panel of experts. This lesson in wine was a great place for beginning wine drinkers and experts alike.

The Event

Rambling Rose panel (Dr. Becker center) and guests

Dr. Richard Becker presided over a collection of wine experts, aided by Steven Kreueger, Resort Sommelier for the Westin La Cantera. Joe Becker joined his father on the panel with a San Antonio wine retailer (Vintage 2.0), a wine connoisseur and friend of Dr. Becker's, a San Antonio food and wine writer (John Griffin from Savor SA), a Houston area chef, and Becker's new winemaker John Leahy. (Note: It was sometimes difficult to hear and keep up, which is why I do not have everyone named. I honestly feel horrible about this. If anyone knows who I left out, please let me know so I can make the change). These knowledgeable gentlemen guided the assembled group through six roses they helped choose, including Becker's Provencal.

Our six wines

We were provided six roses, ranging in color from a nearly white pink to a deep magenta pink. The group went through them, one at a time. Members on the panel described their responses to the wine and encouraged the rest of us to do the same. In addition, they gave lessons on roses, discussing each wine's merits as roses. They also happily welcomed questions about rose' wines and wine in general, answering the questions as completely as possible. At the end, we found out that most of the wines, with the exception of two, were French roses.

Food provided by Chef Brand

Before we started, we were welcomed to enjoy an array of fine cheeses and crackers. Towards the end of the tasting, what was actually a bit poorly timed, was the arrival of our hors d'oeuvres. We enjoyed lamb, carrot tar-tar, and a stone fruit with mustard salad prepared  by John Brand (Las Canarias and Ostra in San Antonio).

The Wines

At the end of the event, things got rushed. First, the food came out later than anticipated and interrupted the panel. And with all that, the wines were introduced quickly. And as I do not speak French, I struggled to get the wine's names (and had no chance to see them afterward as they needed to prepare for the 3 o'clock sitting).

Insight

First, what is a rose' wine? Basically, it is general a red varietal or blend that has limited contact with the grape skin (as I learned at Grape Creek later, it can be as little as a few days). This causes the wine to have a soft tone or hue to develop that can range from just a hint of pink (looking more like a white) to a more magenta and robust pink that is more akin to a typical red wine (these are deep or high roses).

Steven Krueger, Westin La Cantera Resort Sommelier

The panel shared some interesting trivia and info about this wine. First, in Europe, it is not uncommon to see a group, after a hard day of work, to sit down and enjoy a nice rose' (here it would more often be a beer). This wine is a part of the culture of France and Italy.

The other interesting topic was temperature. Here in South Texas, we don't mind this wine being cold. However, the panel said for the best result, it depends on the wine itself. A rose' can be enjoyed anywhere from slightly chilled to cellar temperature. In our gathering, with the heat just outside the doors of the Lavender Haus, we all would have preferred the wines a bit cooler (they were probably set out a bit early). One key thing to keep in mind when choosing temperature was flavor. The colder the wine gets, the more the fruit flavors actually diminish and the mineral flavors come out. Again, Texas drinkers are comfortable with this, as we have come accustomed to wines rich with minerals.

The Tasting

1: Becker Provencal

Wine one, one of the most popular in the bunch, turned out to be the Becker Provencal (the only Texas wine in the bunch, which I found a bit sad). It was one of the lightest in color, with the hint of pink matching the light floral aroma. This proved to be one of the most delicate with subtle fruit flavors (strawberry is just noticeable). For me, this wine was a cool spring day. I could easily see the early wildflowers in bloom, especially the light yellow and pink slips that can blanket fields.

2: Provence Rose'

Wine two, from Provence, was a bit darker with more a stronger floral bouquet and fruit tones. Here, fruits like cherry slipped in and turned earthy towards the end. This wine was like swimming on a hot summer day. The pool keeps the heat at bay, but there is still the warmth just above the water line.

3: Mondavi Deep Rose'

Wine three was a Mondavi high or deep rose' from Napa. This wine looked more like a light red than a rose', but it was pleasant nonetheless. The redder color gave way to a richer fruit aroma (versus the more floral ones) and taste. Stronger fruit flavors, like a touch of blackberry, came through. To me, this wine was like picking fruits in the early morning at the peak of the season. It is still cool but the sun is quickly warming things up and sending the smell of oozing fruit into the air.

4: Languedoc Rose'

With wine four, we returned to France and the lighter colors. This wine, from Languedoc, was a solid pink or salmon tone that smelled mainly of fruit with a hint of the floral. This wine had a fullness of flavor that the others didn't -- they were mainly a bit subtle. This wine ended up dry with a nice blend of fruit and minerals. It was a smooth wine from start to finish. This wine was a playful and yet relaxed one. This wine reminded me of the Texas coast in October. Though it is fall, the days are still warm and so is the water. It is my favorite time of year because I can go swimming by day and enjoy cool strolls along the beach at night.

5: Cape Bleue

The next wine (five) was Jean Luc Columbo Cape Bleue (I'm glad I got this one right). It had a darker tone than our fourth wine, but it was obviously a rose'. The floral tones took center stage, pushing the fruit aroma to the back. The same can be said of the taste. This wine was the earthiest and driest of the bunch. It was crisp and acidic, which caused the fruit to be light and minimal. This is a perfect spring day. The sky is an almost-white blue with only a few very thin clouds. Even the sun seems lighter in color than normal. The cool winds are still blowing and the world seems lighter.

6: Chablis region Rose'

Our last wine (six) was the second darkest, but its dark pink color was a trick, as the aroma was light and more floral than the other dark wines. This 2011 from Chablis was complex and relied on the Syrah to provide the more developed fruit flavors not as noticeable in the aroma. There was an underlying earthiness, but the deep fruit flavors like plum stood strong throughout. This wine is a summer evening; the heat of the day is slowly being washed away as the sky turns purple. The breeze picks up and is cool. This is a respite from a long summer day.

All done!

These six wines were an interesting tour of a type of wine that I am just really getting into. In fact, this has been my summer of rose'. I started focusing on this wine as the days grew warm. During my May trip, I searched for some nice, cool roses, but found that close to home I found the best: Becker's Provencal, Bending Branch's High Plains Rose', William Chris's Current, and Pedernales' Rose'. After all of this, I know it will be my go-to wine next summer.

Wine Wednesday: Becker Vineyards Reserve Tempranillo

A few weeks ago, I finally opened one of my bottles of Becker Vineyards' 2011 Tempranillo Reserve.  I was excited when it appeared in my May wine club shipment, but I grew more excited after getting a chance to taste it. I knew Becker had really gotten Tempranillo this time. Their last Temp was pleasant, almost too smooth and silky for a Tempranillo. This one, however, took that silkiness and brought forth the best element in a good Tempranillo, the earthiness. When I finally had a glass, I knew this was one of Becker's apostles (see Drops of God post for details). I knew I had to review this wine (see Wine Wednesday Reviews for more details).

Becker Vineyards 2011 Tempranillo Reserve (my spare bottle)

About the Wine

This new Tempranillo is all High-Plains fruit from Cliff Bingham' and Andy Timmon's vineyards. Bingham, well known for growing high quality grapes, helps Becker deliver a superb wine. To round out the Tempranillo, what will help make it a lush and silky red, is Cabernet Sauvignon from one of my favorite vineyards, the Canada vineyards. These are some of the best Texas grapes out there, and in the hands of the folks at Becker, those grapes turn into an incredible wine.

This is a simple and elegant Tempranillo.  The flavors unfold from scent to final lingering aftertaste. The wine's slow development feels natural and seems to be Becker's signature in the Tempranillo. Many Tempranillos start strong; this one grows from subtle to powerful. At the beginning, there is a mild hint of fruit, but it is dry and warm; this helps the wine veer away from being sweet, keeping it in check. This is necessary as the wine develops. Slowly, the earthy flavors come to the front; the spice, the oak, the tobacco are slowly revealed through the tasting. And as these tastes increase, so does the warmth. By the end, this wine creates a pleasant warmth spreading through the drinker.

The Wine's Story

As I drank this rich Tempranillo, I found myself transported to places I had once been. I first thought of a recent visit to Inks Lake State Park. I also thought of the many excursions my college friends and I took into the mountains when we attended the University of Denver. There were also a number of visits to many other places: walks near my grandparents old home near Lake Travis, hikes onto dirt trails in parks, etc. I imagined myself beginning my day on a cool morning hiking among rocks and unkempt brush. Drinking this wine was a journey I felt compelled to take, one where I would relish every step I took.

Me hiking at Inks Lake State Park, May 2012

A Backwoods Journey

The morning, at first, is cool. The soft breeze rustles my clothes; I relax as the cool rests on my skin. I take a chance and begin my hike barefoot. The blue sky and light-yellow sun bake the rocks to a nice warm cushion. It feels good climbing the warming rocks. I look up and stop to appreciate the sky: it is clear, not a cloud to break up the nearly white pale blue.

Inks Lake State Park

As I travel, I can feel the warmth from the sun become stronger. The rocks are now more hot than warm, but not unbearable. The heat makes the rocks seem harder, stronger. The surface is drained of any moisture, and now I can feel every grain of dirt or silt as I step on it. I feel the particles slip between my toes. It is a feeling of contact, of being rooted into the world. I eagerly embrace it as my toes wriggle and writhe.

This morning quickly becomes a dry day; the cloudless blue sky matches the dry rocks beneath my feet. Before long, I have a nagging thirst. But it is quenched by a bush of berries, blackberries maybe. The berries are warm, barely ripe, and not so sweet yet. I pop one in my mouth and squish it down, letting the the little bit of juice each berry holds slowly dissolve on my tongue.

Refreshed, I start down the rock face into an area hidden by a curtain of scrub trees and bushes. The breeze turns into a soft, dry wind that rustles the brush, As I move past the barrier of trees, I am caressed by the leaves against my skin. The leaves are sun kissed, a soft warmth against my sweat cooled skin.

Balcones Canyonland National Wildlife Refuge near Lake Travis/Lago Vista, TX

Among the foliage, I disappear into a dappled enclave that, on first impression, seems as if it should be cool. I quickly realize that the close growths and the sun have warmed this spot too. I am not hot or uncomfortable; instead, I am cozy and comforted by the enveloping warmth. The growth about me seems almost like a blanket, fresh from the dryer. The morning cold is gone now; the heat works its away past my skin and through my straining muscles. I am relaxed by the soft, dry warmth spreading around me and through me.

I find myself slowing down, growing tired. I stop to watch some sap slowly moving down a tree trunk. It sticks to the leaves that happen to brush against the trunk. I want to stop moving too, to rest. I look for a soft bed of grass. I want to curl up. My body has grown heavy and soft; I feel sleep just behind my eyes. I am content, I am cozy. I am ready to nap and to dream.

15. A Little Bit of Home

15. A Little Bit of Home
Each drop is revered:
it encapsulates heaven,
earth and man as one.

Each French wine I chance to taste
shares notes with the wines from home.

Some of my recent French wine experiences.

Wine connoisseurs and enthusiasts the world over are always praising French wines. There, of course, is good reason for this. Many of the great vineyards and wineries have spent a century -- often more -- crafting their elixir. The mixture of experience, wisdom, and devotion has made France the leader in top wines. So, to continue my wine education, I took to drinking the French wines I could get. Now, I have not had any Premier and Grand Crus -- totally out of my price range -- but I sought wineries linked to the greats. And I learned many lessons from this. The first was a surprise: Texas wines are rather similar to French wines.

Thanks to Drops of God -- I can't help but keep mentioning this fine work -- I learned a little about French terrior. This main ingredient to wine -- the earth mentioned in the Li Po post -- is crucial to the wine's flavor. And lo and behold, Texas and French terrior is not so different, especially the  Texas Hill Country. It seems both are a mix of mineral heavy soils. There is sandy soil in some areas, and not to far away, the soil is laced with clay. In fact, after a chat with Pedernales Cellars' General Manager Jim Brown, I learned that is common in their vineyard near the winery. One block is a very clay based soil -- it retains water well -- and the next block is sandy -- not as good for keeping the water. France is no different. In fact, they have similar deposits of clay, sand, and other minerals. The effect of this is simple; the terrior, the very earth itself is the same.

With a quick taste, this mineral similarity is apparent. As I have noted in earlier posts, I tend to notice a mineral note in Texas wines. It is stronger in some rather than others -- obviously based on the exact location of the vine. The mineral is always there though. I, personally, enjoy it. It adds complexity to the other flavors and can even help blend less congruent notes. As I have taken a trip through French wines as of late, especially Bordeaux, I have noted the same mineral hint. Yes, like Texas it varies from vineyard to vineyard, and so the mineral taste differs, but it is there. Just a few moments concentrating is enough to notate the similarity.

Before I come to a conclusion, I must make known the inspiration here. To take a break from French wines, I opened a bottle of Becker Merlot. It got me thinking. Then, a week or so later, I enjoyed their Claret. At that point the conclusion was clear: fans of each should be drinking both. Those who praise and love French wines should take a chance on Texas wines. What they love is present here as well. And of course, we Texas snobs (and yes, we do exist) should return the favor. And hopefully, the world will start to look at our slice of heaven and enjoy its fruits as much as we do.

12. Hot

12. Hot
Slips in smooth, a touch
warms my tongue, slides down my throat,
heating my stomach.

Spreading, the heat moves through me, 
settles: my body relaxes


Hot wines are wines that have high alcohol content and leave a warm sensation in the mouth and other areas. One hot wine, that comes to mind, was a Reserve Barbera Becker released in 2009/2010. This wine had the highest alcohol content of any wine they had ever produced. From the first taste, I was blown away.

Hot wines can be recognized right away. As the sip fills the mouth, a hint of warmth becomes apparent. From my experience, the warmth is a pleasant one. It isn't hot per se, but a softening in the mouth.

The hot wines have a lasting effect. Towards the back of the mouth and down the throat, they stay warm. Again, it doesn't burn, but rather, it is a soothing warmth. At this point, the sensation begins to radiate out.

As the wine reaches and builds in the stomach, the sensation from early starts to grow. The wine's warmth slowly spreads out. I notice it most on my muscles. As the sensation spreads, especially from the stomach region, my muscles loosen and relax, like applying a heating pad. It is a pleasant and relaxing sensation.

Now, as the warm weather closes in, hot wines aren't quite as pleasant; I know I may turn to one when I've spent too long in a building with a super powerful AC. With that in mind, these are GREAT winter wines. When I first tried to the Barbera, it was in the winter or early spring, so it fit wonderfully. However, I most enjoyed it when I used it to celebrate buying my first house.

7. Cabernet

7. Cabernet

Hard packed earth, sun, water:

swaddled the roots, left bare the vine.

I wait for Cabernet.

Cabernet Sauvignon was my entry point into wine. I randomly tried Becker Vineyard's Iconoclast -- a very reasonable buy and a good wine -- and started my journey. For me, it is the essence of my wine journey because now I am trying my own hand at growing, and it is Cabernet.

My little Cabernet vine is teaching an important rule about wine: patience. I have to wait to see what it will do. First, we waited to see if it was still alive after planting. That week and a half was a long one, one with regular check-ups. I so wanted to touch the plant and help it, but I knew, if I did, I could do more harm than good.

Now, my little vine is growing. My two main branches have leaves. Also I see where I may have more very soon. I am excited at this point as the plant grows. I know this will fade as it just keeps doing what it is doing. And at this stage, though I may get more leaves and great size, there will be no big changes for awhile. The buds breaking was the last major change I'll see for awhile.

From what I learned, it will be at least a year, maybe two, before I have grapes. And even if I have them next Fall (this Fall is right out), they will be of little use. When they come, I will reach my next milestone. Then, I'll have to wait until the first usable round grows.

As I said, I just have to wait. I can water and keep the surface of the soil clean. At some point, it will need some help staying up, but it will be a lot of watching and not a lot of doing. This isn't so different from other aspects of wine. I have slowly had to learn, slowly had to explore, before I could come to this place. There were times I wanted to rush, but I couldn't. The same goes for drinking big reds like Cabernet. These wines must open up; they must have time to breathe. I often try to decrease that time with an aerator, but sometimes, I still just have to wait. And, as I keep learning, when I wait, I am rewarded.

1. Planting

1. Planting

With care, place letters.

Compact down the heart, mind, soul

Airtight to keep safe.

Fruit will bud, ripen, and grow:

Take care to harvest each word.

Today I planted a new grape: Vitis Poema. I hope to cultivate this plant to make wine, a wine of words. Some of my varietals will be words for words, others will be for wine. Will I plant more? Only time will tell. But like vineyard tenders and vintners, I'll start with a few and see what comes of my crop.

Poetry and wine share a common birth. Poems are born from care and craft, much like any good wine. Both, first, must see its main ingredient, its essence, planted. Poets must grow words to shape a poem, as a winemaker must grow his grapes to make wine. So begins my newest endeavor.

Poetry and wine also share a common link for me; my experience with both are parallel. When I first started to read poetry, I read whatever I could easily come across (which often meant what my teachers in middle and high school provided). In that experience I read a lot of material that had no impact or no life (at least for me). And well, my writing is not something I am proud of, but it was necessary to work through the junk to appreciate the good work that was yet to come. The same goes for wine. I drank what I was given, not thinking much about what I liked. I nearly stopped drinking wine because of that. But, like poetry, I had to get through the junk first.

In my early years, I did find a few gems; as a high school senior I came across John Donne's "Valediction: Forbidding Mourning." That work has stayed with me; it grew to be more powerful as I experienced more of poetry and life. It is a work of pure love; one I hope I can one day write myself. As for wine, an early gem was Becker Vineyard's Cabernet Sauvignon Iconoclast. It is my standard; all good wines must be at least as good as that one.

But I wouldn't be writing today if things hadn't changed. In college, I found myself introduced to more and more poetry. However, I was encouraged  to seek out what I liked, to discover. More than that, I was aided in this quest. Finally, people started recommending poets. I have since found many I love. One of my favorite recommendations was Ikkyu. His poetry is raw and elegant. It showcases a greater beauty in the most normal and the most human; basically, he can take what many would find profane or lowly and give it humanity. The same goes for wine. Several years ago, after the wine discovery, I had the chance to go to Becker. While I was there, I was directed through my tasting; they helped me to find the Becker wines I would like. To this day, one of my all time favorites is their Malbec, a wine I came across on that first visit.

I have had many teachers for both my verse and my wine. All have helped me see more. All have helped me develop my love. To them, this blog is dedicated. So, today my vine is planted. Tomorrow, my fruit will grow.