The following message is intended for those 21+ and products have been provided by Pedernales Cellars. All opinions expressed are my own. Please enjoy responsibly!
We're kicking off our second Summer wine series here on LTG. This year, we're touring the wine country of the south and kicking it all off in the Lone Star State.
I was recently contacted about a tasting conference being held in NYC by a variety of Texas wineries, and they kindly asked if I would be interested in attending. Unfortunately I was unable to participate in person, however, a number of those wineries were gracious enough to provide me with samples.
A big thanks to all those involved, and I invite all my readers to stay tuned over the coming weeks as I take you on a digital tour of Texas wine.
However, for the uninitiated, let’s begin with a little background.
To start off, US wine production is divided into something of an unofficial ‘Triumvirate,’ with by far the most prolific American wine regions being located in California, Washington, and New York. “In terms of wine, it’s become cliché to say that California is the France of North America, producing more, fetching higher prices, and winning more attention than anyone else,” I remarked to a friend at dinner some months ago. However, if California is America’s France, what about that neighbor with a slighter drier, balmier climate? Perhaps, ironically, that neighbor has actually been producing wine for far longer, but for some reason has simply been overshadowed? In that regard, Texas is to California what Portugal or Spain is to France in terms of winemaking – a comparison that probably gets repeated a tad too often by those covering Texas wine.
Strangely enough, this analogy likely finds its origins with Chemistry Professor Clinton McPherson, the ‘godfather’ of Texas wine. In the mid-1960s, he found that Grenache, Tempranillo, and Muscat responded the best to the local climate, along with Viura vines which he had smuggled over from Spain. Tragically, those Viura vines would be ripped up less than a decade later – a decision the current head of McPherson Cellars was bemoaning as recently as 2017 in an interview he did for VinePair. While Professor McPherson wouldn’t quite do for Texas what Dr. Konstantin Frank did for New York, who revolutionized winemaking in the Finger Lakes, McPherson nevertheless planted the first seeds of what would become the now thriving Texas wine tourism industry.
Now, while that’s all well and good, there’s a saying that “If we weren’t so hopelessly captivated by champagne and spellbound prosecco, the world would be drunk on cava.” But can the same be said for Texas wines in comparison to their New York and Californian counterparts?
With the trio samples here today from Pedernales Cellars, let’s find out.
All things red being first, the Pedernales Texas GSM Melange 2016 introduces itself with herbal aromatics, chiefly sage with perhaps just a hint of basil in the background. Deeper into the glass, light red fruits and sliced black cherry perforate through the herbal notes. On the palate, the wine features black cherries and mixed dark red fruit dusted with white pepper carried on a medium body, which ends on a lasting acidic finish.
For pairing, think warmed salads, meaty bodied fish, roasted game meats, soft cheese, and lamb. In terms of flavor, you want to lean towards spice and herbs, and rich, fatty textures in entrees.
Up next, we have the “Over The Moon Rosé 2018.” The wine opens with what I’ll describe as muted or acidic fruity aromatics. Think guava and tart raspberries, mixed with just a hint of either vanilla or sweet cream. On the palate, this a dry and medium-light bodied wine, featuring a lush palate of mixed summer berries.
For pairing, think of things such as light mixed green salads, light pasta dishes, lightly cooked shellfish, grilled white bodied fish topped with herbs, and cheeses such as gorgonzola and feta.
Finally, we have the 2017 Viognier. Off the top of the glass, the wine features notes of crusty baked bread, which are perforated by a mild fruity sweetness. On the palate, these aromatics take the form of baked green apple laced with vanilla, and just a hint of what I’ll call mild cinnamon. Overall, it was a surprisingly complex wine, and a very pleasant drinking experience.
For pairing, spicy dishes are the first thing to come to mind. However, rabbit or chicken prepared with a creamy white sauce would also pair excellently. The ‘white wine and seafood’ cliché also work surprisingly well here, since this bottle would pair excellently alongside seared scallops or grilled lobster.
Today, we're savoring the flavors of these southern wines with a light, yet satisfying dish- Pork Skewers with juicy grape tomatoes, fresh basilico, and roasted onions. This is summer's fare at it's best- effortless, tasty, and elegant.
Summer Pork Skewers featuring Pedernales Cellars
- Total Time: 25 minutes
- Yield: 8 skewers 1x
Ingredients
- 8 Italian sausage links, cut into thirds
- 12 or so fresh basil leaves- optional
- 1 large red onion, quartered and slice the quarters in half and separate
- 1 pint of tri-colored grape tomatoes
- 8 - 10 bamboo skewers, soaked in water
- Olive oil, for brushing
Instructions
- Be sure to soak the skewers in water before beginning.
Building the Skewer:
- Alternate the sausage, tomato, fresh basil leaves, and onions on the skewer.
- Heat a large cast iron griddle and brush with oil. Place a few skewers on the griddle, do not overcrowd.
- Grill over medium heat for 7-10 minutes, turning occasionally, until sausage is cooked through.
Notes
This recipe may also be cooked using a bbq.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4
With all of that being said, I was very pleased with what the Lone Star State had to offer and sincerely look forward to continuing this tour over the coming weeks.
If you’re interested in trying these bottles for yourselves, check out Pedernales Cellars at https://www.pedernalescellars.com/.
Cheers!
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angiesrecipes says
Those pork skewers look absolutely mouthwatering and flavourful! What are the sausage links?
Catherine Pappas says
Dear Angie, The sausage links are sweet Italian sausages with grated cheese. Of course, you may use whatever sausage is your favorite. xo
Heidy L. McCallum says
What a fabulous read and a flavorful recipe to soon try out! Totally excited for this pairing!
Stacie says
That sounds like so much fun. That recipe looks amazing, too! I'd love to try both.
Cristina Petrini says
Texas is a land that I love, bare and warm and with the best cuisine in the States!
DAVID J MYERS says
Catherine, Those skewers look great! I'd opt for a spicy sausage though...like a little heat. Love roasted small tomatoes too... Take Care, Big Daddy Dave
CLAUDIA LAMASCOLO says
What a fantastic idea to make these kabobs. They would certainly be a big hit here all year long . I think this will be on the 4th of July menu for sure! Beautiful table and idea!
Sondra Barker says
Those wines look delicious and now I am dying to try them! I'm sure they are also great pairings for the dishes!
Jas @ All that's Jas says
Love exploring new wines, so I'll be putting some of these with a fruity note on my shopping list! I bet it would perfectly complement these yummy pork skewers on a summer evening.
Mahy says
What a terrific post! I enjoyed every bit of your tour and the skewers look mouthwatering!! Delicious!!
Shannon Gurnee says
These look like some delicious wines! I would love to try these pork skewered sometime.
Jackline A says
Those pork skewers look so good and I will be sure to make this this summer.
Jo says
Skewers looks absolutely delicious. Pasta, skewers and wine, wow perfect way to spend summer afternoon. Absolutely love summers for such gorgeous table spread.
Danielle says
Incredible roundup, delicious recipe and wonderful place - I can't wait to get out and have a similar experience. Fun!
Cheese Curd In Paradise says
Grilled meats are such a wonderful partner to wine. I love all the bits of flavor with a nice red wine. These skewers look like a wonderful patio meal.
Lisa says
This pork skewer and wine combination has put me in the mood for summer! Now, I just need the weather to get better again!
U Srinivas says
The wine looks interesting. I will definitely be going to try that soon. Wine will goes very well with skewers.
Suzanne says
I love shish kebobs! I would definitely try the rosé, my favorite wine during summer.
Yeah Lifestyle says
Those wines all sound incredible, I love discovering new wines. Those pork skewers also look so delicious!
siennylovesdrawing says
I have enjoyed my delicious read here & love all the beautiful captures shared here about the skewers & wines, thanks!
Cheers, siennylovesdrawing
Alyssa @ Midwestern Motherhood says
Those porkscewers look amazing and the wine... I love wine! I will definitely be trying this recipe this summer. Thanks so much for sharing!
Alexandra Cook says
The wine looks really good and I would love to taste this. This is my first time to hear this brand and it sounds something that I would really love.
Bella and Dawn at Dear Mummy Blog says
These pork skewers sound great and we'd like to wash it down with a bottle of Viognier!
Kalyan Panja says
Thanks for sharing about this nice Pork Skewers paired with some exquisite wine. I will surely love to taste it.
eli says
Yumm this looks like a good way to spend a day. Always nice to have a little snack and wine in a beautiful location.
Arya says
I don't drink alcohol but...the food photos look insanely delicious!