Tomorrow, Cindy and Gary will be guests at a media luncheon featuring Graffigna wines and the new Malbec glassware. Since we enjoy Malbec wines, this should be a special treat. We look forward to experiencing Malbec in a new way.

Cindy and I have several Texas Malbecs, including a 2010 Llano Estacado 35 Year Anniversary Malbec, a Texas Legato 2010 Malbec, and a Sunset Winery 2005 Twighlight Tango Malbec.  Maybe we need to have an old fashion Texas style ‘throw-down’ and put our Texas Malbecs against those from Argentina.  Anyone interested??

http://www.thedrinksbusiness.com/2013/04/graffigna-and-riedl-to-launch-malbec-glass/

Thursday: 4/18

• 8:30   Hico Koffee Cup Café
• 11:30 – 1:30  Llano – Coopers BBQ & Laird’s BBQ
• 2:15 – 3:30  Spicewood – It’s All Good Bar-B-Q & Opie’s Barbecue
• 5:00 – 8:00pm   New Braunfels – 3rd Thursday Wine and Beer with Pedernales Cellars

Friday: 4/19

• 9:45 – 11:30   Lockhart – Smitty’s BBQ  & Black’s BBQ
• 12:00 – 1:00  San Marcos – Fuschak’s BBQ
• 2:15 – 3:30    Marble Falls – Inman’s Ranch House Bar-B-Que & Bluebonnet Café
• 4:45 – 8pm Mason – Sandstone Cellars Winery & Santos Taqueria & Pontotoc (if possible)

Saturday: 4/20

• 11:00 – 12:00  Adkins – Texas Pride BBQ
• 12:20 – 1:00    San Antonio – Bun N Barrell
• 2:30 – 4:30      Fredericksburg – William Chris Vineyards
• 4:45 – 6:00     Grape Creek Vineyards
• 6:30 – 8:00     Fredericksburg – VFD Fish Fry

Sunday: 4/21

• 10:00 – 11:00  Boerne – Bear Moon Bakery and Café
• 11:45 – 12:00  New Braunfels – Buc-ee’s
• 12:45 – 2:30   Austin – Franklin BBQ (fat chance we get any BBQ here)
• 3:15 – 3:45     Salado – Salado Creek Winery (Pick up Blush for Ladies)
• Home around 6:30pm

From the garden to the bowl, broccoli is easier to work with than you might think.  Broccoli is hardy; its seeds can germinate at temperatures as low as 40ºF.  So, this makes an excellent crop for late fall, and early spring.  We planted our crop in September, and will do it again around March.  It takes only about 60 days to start harvesting.  Cut the heads just before the flowers start opening.  In addition to the primary broccoli head, the plant will make dozens of smaller flowerets for a month or more after the head has been harvested.

Ingredients

• 1/2 cup of butter
• 1 cup of white wine (optional)
• 1 cup of chopped mushrooms (optional)
• 16 ounces of chopped fresh broccoli
• 4 cans of chicken broth (15.5 ounces each)
• 1 pound of Velveeta Cheese
• 2 cups of milk
• 1 tablespoon of garlic powered
• 2/3 cup of cornstarch diluted into 1 cup of water

Directions

1. In a stockpot over medium heat, saute the onion and mushrooms in the melted butter and white wine until the onions are translucent and soft.
2. Stir in the broccoli and cover with the chicken broth.  Simmer until the broccoli is tender.  This will take about 15 minutes.
3. Stir in the cubed cheese until the cheese melts.  This step will be quick.  Keep stirring until well blended.
4. Blend in the milk and garlic powder.
5. Add the diluted cornstarch and stir until well blended.  Allow the soup to cook and thicken for about 10 minutes.
6. Serve warm to hot.

To see additional photos click here.

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Woman and Carnival Boat

Chihuly has said, “No other material gives you color like glass does.  No other material has the ability to take in light and radiate color like glass.”

Touching the Dallas Star

Like a work of art, wine can become the true expression of the winemaker and the environment in which it was created.

Tiger Lilies

“Consumers who appreciate a glass of wine also are consumers who appreciate the arts.” Andy Skaff

Sun

“The aim of art is to represent not the outward appearance of things, but their inward significance.”  Aristotle

Spider in Web

“Vision is the art of seeing what is invisible to others.”  Jonathan Swift

Roses

“The true work of art is but a shadow of the divine perfection.”  Michelangelo

Reflection Among Lily Pads

“When I work, and in my art, I hold hands with God.”  Robert Mapplethorpe

Red Reeds

“No great artist ever sees things as they really are. If he did, he would cease to be an artist.”  Oscar Wilde

Purple Lily Blossom

“You don’t take a photograph, you make it.”   Ansel Adams

 ~Additional Photos Will Follow~

According to Kim McPherson, winemaker and owner of McPherson Cellars, located in Lubbock, Tempranillo is ”one of Spain’s native grapes, a black variety. It comes from the Spanish word temprano, meaning early, because it ripens earlier than most Spanish red grapes. It’s best when drunk young, rather than aged.”

Cindy & Gary, Dusty & Angie Byrd, April & Tony Kelsoe, and not in this picture – Susan Agler

Cindy and I invited to our house a few friends and neighbors to sit by the pit fire and enjoy a few bottles of our Tempranillo, both young and old.  We put to the test the theory that this wine is best when drunk young.

Our first wine was 2009 Spicewood Temranillo made by Jeff Ivy.  The aged wine had very soft tannins and was very balanced.  The color was a deep ruby red. The typical Tempranillo boldness had laid down to smooth and mellow fruity tones, almost to a fault.  Once we finished that bottle, we moved to younger Tempranillo wines from Blue Ostrich, Pillar Bluff and Landon Winery.  The younger wines were big and bold, just as expected.  We served the wines with an assortment of spicy appetizers that complemented the wines very well.  Of the three young wines, the guests unanimously chose the 2010 Landon Tempranillo Reserve as their favorite.

About Tempranillo - Indigenous to Spain but growing really well in Texas, the Tempranillo grape makes a wine that is ruby-red in color and deeply flavored.  It ages really well.  This varietal features predominant flavors of dark cherries, spice, tobacco and berries. Generally low in acid levels and alcohol content, Tempranillo is often blended with other grapes varietals to create sensuous, richly flavored wines.  It is considered a full-bodied red with heavy tannins when young.

To see more photos click here.

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A visit to Lubbock without visiting Llano Estacado is like eating Oreos without milk.

When you think Lubbock, do you think Llano?

When we told friends that we were traveling to Lubbock as part of Texas Wine Camp, everyone asked “are you going to Llano”?  Well, of course we were!  Llano Estacado is the largest, best-selling Premium Winery in Texas.

The term Llano Estacado is commonly referred to “stacked plains” and if you have ever been to Lubbock, you can see what the Spanish explorers meant.  Llano started from very humble beginnings, with a Texas Tech horticulturist and chemist who were experimenting in the university basement during the ‘70s.  They believed that the High Plains area had the potential to grow great grapes.  However, they had to convince the cotton farmers that they weren’t crazy.

During the ‘80s, Llano expanded its production and facilities.  But it really gained attention in 1986 when the Llano Estacado 1984 Chardonnay received the “Double Gold” award at the San Francisco Fair.  This was the first national award given to a Texas Winery.  From their website, “The simple mission of Llano Estacado, from its beginning in 1976, to its role as industry leader today, has been to embody the fabulous potential of Texas wine. This mission began with 1,300 cases of wine releases in 1977. Today, Llano Estacado is the largest, best-selling Premium Winery in Texas, producing wines of World Class Quality, and has been an ongoing pioneer in introducing not just Texans, but also the entire world to the great wines made in the Lone Star State.”

The building is nothing spectacular from the outside, but don’t let that fool you.  As you enter, there is an outstanding gift shop and a beautiful bar to do your tasting.   Be sure to take the time to take the tour.  We had an entertaining tour of the production facilities with James, including a very unique historical look at the way oak barrels are created.   As you start the tour, you will immediately notice the large stainless steel tanks.  You might think “these are big barrels!”  Oh no, when you go further into the facility, you realize those are just the “baby barrels”.  We saw some of the largest fermentation/maturation tanks we had seen in our travels, and we have seen a lot.

On one of their largest tanks, we noticed a significant dented at the top which seems impossible to happen. We found out that it was due to improper release during the draining process.  If they don’t release pressure as the wine drains from the tank, the tank will implode.  In extreme cases, the tank will rupture.

Thankfully, however, Llano’s tank just suffered cosmetic damage.  We have seen this before in another unlikely place, the Blue Bell Creamery.  Look carefully at the top of their tank.

Llano has a rich history which you can see as you explore their facility.  Currently, 170,000 cases are produced every year.  They try to purchase their grapes from a 200 mile radius and are currently using 90% Texas grapes.  The remaining grapes are supplemented by grapes from New Mexico.

Some of our favorites were:

2009 Viviana – Before we knew what grapes were included, this wine reminded Cindy of a Moscato with the tastes of exotic, tropical fruit with honeysuckle and melon combining together for a great smooth finish.  We confirmed her initial impressions when she learned that this year’s blend contains Riesling, Gewurztraminer, Muscat Canelli and Viognier for a great porch sitter.

Viva Rosso – This is a new wine made from grapes from Piedmonte, Italy.  Cindy liked it so much because it is made in a style that is “slighty spritzy”, which makes it a great addition for a “Girls Night Out”.  The Viva Rosso is a blend of two classic grapes, Brachetto and the Moscato d’Asti.  This is the current best seller in the tasting room.  Viva Rosso is bottled in Italy using special equipment to retain its spritz.  After bottling, the cases are loaded on a refrigerated container and shipped to Texas.  The Llano winemaker created this unique blend and made the trip to Italy to supervise the fermentation and bottling.  We’re just glad they figured out how to keep the “spritz”.  Texas Wine Camp recommends Viva Rosso, especially for a Girls Night Out!

2010 Malbec – This is the 35^th Anniversary Malbec with grapes from our friends at Newsom Vineyards.  The flavors are plum, blackberry and black pepper with earthy tones.  It’s a full-bodied Malbec or as Gary said, “It’s a darn good Malbec”.  This is a limited edition, so it’s not available for sale on their website.  Texas Wine Camp recommends the 2010 Malbec.

2008 Viviano - Viviano has a 16-year history of winning Gold and Silver medals in National and International wine competitions.  The 2008 version is a blend of 73.2% Cabernet Sauvignon from the vineyards of Rising Star Vineyard, 19.7% Sangiovese from our friends at Newsom Vineyard, with Syrah, Malbec, Petite Verdot and Cabernet Franc to round out the blend.  The outstanding flavor is obtained from extended barrel aging.  The layers of rich flavor include mocha, dried cherries and cedar.

If you would like to order any of these wines, follow this link:  Llano Wines

So if you find your way out to Lubbock, we highly recommend you make time to visit Llano, and enjoy their fantastic wines.  A visit to Lubbock without visiting Llano Estacado is like eating Oreos without milk.  You just need both to be truly happy!

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As you slowly coast down the scenic drive towards Cap*Rock Winery, you can almost imagine that you are in Napa Valley, with its Spanish mission style architecture and grand entry gates welcoming you in.

We heard on our West Texas adventures this summer that the Napa Valley of Texas is the Hill Country and the Sonoma Valley is the other wineries scattered around the state.  The analogy works from the tourism point of view.  The Hill Country wineries have definitely enjoyed an increase in tourist traffic, sometimes becoming down-right hectic during peak times.  Wineries scattered elsewhere around our great state enjoy a more casual, laid-back approach.  However, there is no mistaking the southern charm and hospitality exclusive to Texas wineries.  Let’s all hope the “corporate wineries” never take a foothold in Texas.

After making the long drive to Lubbock, we were anxious to check out the area wineries and the vineyards of the High Plains.  It’s truly rare that we can say this, but we were not disappointed at any of our destinations during our week-long visit.  In fact, we would recommend Lubbock as a first-rate three-day get-away for couples and friends.  You will create wonderful memories.

As you slowly coast down the scenic drive towards Cap*Rock Winery, you can almost imagine that you are in Napa Valley, with its Spanish mission style architecture and grand entry gates welcoming you in.  Napa has nothin’ on Cap*Rock!  From the moment you see their gates and long entry drive, you know you are in for a treat.

The Spanish Mission style building has so much detail, you won’t be too quick to enter inside.  Photos don’t do it justice, so be sure to stop and take it all in.  Pay special attention to the arched opening above the entry doors.  Notice the Native American statue above the door.  This certainly pays homage to the early days of Texas history.  As you approach the doors, take a moment to study the detail in the door pulls.  Notice the scenes of Indian life on the High Plains.  These are some of the best doors in the industry.

The tasting room is also beautiful, with a very relaxing area that we could see just hanging around with friends, sipping some spectacular wines and losing track of time. It is a stunning venue for weddings and other events. In addition to the impressive lineup of wines to sample and buy, you don’t want to miss their engaging tour of the property and their big production facilities.

The Winery has gone through a few owners since its inception in the 1980’s.  Most recently, some serious business blunders sent the winery to the auction block.  This is where the current owner, Catherine Bodenstedt, took over and is leading the winery back to its rightful place as a premier Texas winery.  Refusing to cut corners, in a couple of short years, her dedication and passion for producing the highest quality wines possible has started paying off.  Cap*Rock Wines have won 27 awards in the past nine months.

During our visit, we discovered a 2010 Roussanne that gives McPherson’s 2010 Roussanne a run for its money.  This is becoming one of our favorite white wine grapes in Texas.   This Gold Medal Winner is made from a single grape.  At about $18.00, Texas Wine Camp recommends you try, and buy this wine.  This wine has a nice smooth, citrus flavor, making it a clean, crisp, dry wine with a slightly nutty taste.  Unlike McPherson’s 2010, we believe you can still order the Cap*Rock wine, and have it shipped to your door in time for Thanksgiving parties.  We have provided the link below.

Now, let’s go out on a limb.  Try pairing the Roussanne with a fried deviled egg appetizer.  Don’t know how to make fried deviled eggs?  No worries.  Just follow this link when you are done reading this article and we will provide you step by step instructions.  (They are crazy good!)
Link to The Devil Made Me Do It Fried Deviled Eggs

In addition to the Roussanne, we discovered other great wines.  Our purchase list included a Rosé and an Orange Muscat for Cindy.

2010 Dry Granache Rosé: This is a great porch sipper, with strawberry, raspberry, cranberry and a touch of sweetness.  According to their website, “this is the red wine drinker’s white wine!” and we tend to agree.

2010 Orange Muscat: If you like a decadent, creamy smooth and luxurious dessert wine, this one should be in your cellar.  Leah recommended that it would be yummy over cheesecake for a great summer treat.  This is one of their best-loved wines and it definitely made our list.

We thoroughly enjoyed our visit with the staff and the behind the scenes tour with Charles and Leah Yancey.  We were very impressed with Leah.  She recently had returned to become the Winery Executive Chef.  She excitedly shared with us her ideas for an updated kitchen and fun events planned for the future.  In a recent interview with Gary, Leah recommended pairing the Roussanne with her special guacamole.  “This recipe was given to me by a friend’s grandmother who is from Venezuela and it’s the only guacamole I eat now!!”  Want to learn how to make her special guacamole?  Just follow this link when you are done reading this article and we will provide you step by step instructions.
Link to:  Leah’s Venezuelan Connection Guacamole

Read more about Leah’s path to coming back home to Lubbock on Lubbock Online.

Leah also just won 1^stplace in the Pastry Competition at the 1st Annual Lubbock Wine Festival.

*Leah Yancey*

Charles Yancey, the Tasting Room Manager, shared a funny story about the “unbreakable wine glass” that they offer for the wine tasting.  As he was demonstrating its exceptional quality to a crowd of customers by tapping it against the marble countertop, he somehow managed to shatter it.  Thus ended the claim of “unbreakableness” (is this a word?).  Proving once again, a man needs to know his limits.

This past summer, Lubbock experienced a major power failure, so residents had to boil water.  In response, Cap*Rock Winery was quoted saying “In Our Time of Need, Lubbock Should Drink Clean, Safe Texas Wine”.  That’s something that we can get behind.

Cap*Rock Winery Wine List – Shipped to Your Door

 Follow this link to Cap*Rock’s Products

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• 4 eggs
• 4 tsp mayonnaise
• 1/4 tablespoon Dijon mustard
• 1 teaspoon fresh lemon zest
• 1 tablespoon chopped chives
• 1/2 tsp hot sauce salt to taste
• 1/2 tsp black pepper to taste (or cayenne pepper for extra heat)
• 1/4 cup of chopped bacon
• 1/2 cup all-purpose flour
• 1 or 2 beaten eggs
• 1/2 cup bread crumbs Oil, for frying

Recipe:

Make a classic deviled egg: Boil the eggs until they are hard-boiled. Remove from heat and let sit in the cold water.  This will prevent the sulfur oder and keep the yolks a bright yellow. Peel the eggs and slice lengthwise. Remove the yolks to a clean, empty bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce, salt and pepper/cayenne. Don’t forget the chopped bacon! Mash the yolks and other ingredients together with a spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.

Frying time… Heat oil in a deep-fryer to 350 degrees F. In another clean bowl, add the flour and season with salt and pepper or cayenne powder.  In the next bowl add the beaten the egg(s).  In the final bowl add the bread crumbs.  Dredge the eggs into egg wash and then the flour, and finally into the bread crumbs.  Gently put the eggs into the hot oil.  Fry until golden brown.  Remove to a paper towel.

Serve with dipping sauce of your choice.

For the certain heart attack version:

Before frying, wrap the deviled eggs in uncooked bacon, one time around. Hold the wrap together with a single toothpick shoved all the way to the other side. Dredge the assembly through the egg wash, flour and bread crumbs. Then, fry it until golden brown (about 5 minutes).

Note: If the bacon isn’t crisp enough for you, place the fried eggs on a cookie sheet and finish them in the oven for about 5 to 7 minutes at 350 degrees.

Ingredients:

• 2 avocados-pitted and scraped from the shell
• 1 8oz block cream cheese
• 2 Tbs salsa
• 1 1/2 tsp garlic powder
• 1/4 red onion, minced
• Salt and pepper to taste

Instructions:

Heat cream cheese till smooth consistency, add avocados and mash together.  Add rest of ingredients and allow to cool!

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