Texas is a haven for wine lovers. Over 100 wineries dot the Texas landscapes. There are 8 grape growing regions according to the Texas Department of Agriculture. Eighty-five percent of wine from a Viticultural Area must be made from grapes grown within the area’s boundaries. If the wine is a varietal, 75 percent of that wine must be made from the designated grape variety.
Let’s simplify it by red and white Texas varietals:
Texas Wines Red Varietals:
Complex, tannin-laden red with lush flavors of plums, berries and spice. Pair with beef dishes, turkey and hearty stews.
Lush, smoky red with a hint of vanilla and rich, dark fruits. Pair with pizza, cabrito and tamales.
Smokey red with soft tannins, toasted oak, berries and plums. Pair with beef stew, grilled meats, pizza and wild game.
Smooth-textured red varietal spiced with wild raspberries and licorice. Pair with beef, pork, pasta dishes and cheese.
Full-bodied, bold and fruity red bursting with berries and spice. Pair with BBQ, red pasta sauce and pizza.
Medium-to-full bodied red with a subtle, herbaceous flavor and soft tannins. Pair with meatloaf, grilled tuna and eggplant parmesan.
Complex, hearty red with bold flavors of cherry, cedar and chocolate. Pair with rack of lamb, T-bone steak and wild game.
Rich, smooth red with delicate notes of black cherries and cloves. Pair with duck, salmon and turkey.
Deep, dark red with notes of raspberry, cinnamon, cherry-chocolate, clove and brown sugar. Pair with raspberries and chocolate, as well as duck, venison and brisket.
Texas Wines White Varietals:
Clean, crisp, well-balanced white with big flavors of citrus and oak. Pair oak-aged with light beef with cream sauces or smoked chicken; unoaked with lobster and veal.
Blanc du Bois
Light, fresh-finished white with notes of grapefruit and apples. Pair with fish with lemon butter sauce, pasta Alfredo and pineapple chicken.
Creamy, slightly perfumed white with rich color and a fresh palate. Pair with TexMex, gulf fried shrimp and oysters.
Intense, slightly spicy white with notes of floral, peach and apricot. Pair with lettuce wraps (Chinese), white fish with mango salsa and paella.
Crisp, unobtrusive white accented by rich, fruit flavors and a floral bouquet. Pair with Indian cuisine, Greek salad and Jamaican pork.
Silky smooth white with floral, grassy and delicate herbal properties. Pair with fish, shrimp, cream soups and veggies.
Delicate, floral white with a dry, well-balanced finish. Pair with cheese crepes, quiche and Waldorf salad.
Fruity, sweet white with notes of gooseberry and orange peel. Pair with ice cream, dark chocolate and smoked salmon.
Light, fragrant white accented by coriander, peach and citrus flavors. Pair with fish, pasta, raw vegetables and soups.
Fresh, fruity white retaining the zesty flavors of the grape. Pair with chocolate, fresh fruit, fish and pasta.
Full-bodied, pungent white characterized by fruity, nutty flavors. Pair with BBQ, sushi and blackened fish.
Bold and oaky, this sweet white carries hints of honey and figs. Pair with fried catfish, olive tapenade and fried chicken, as well as blue cheese or crème brûlèe.