by Bob Landon | Jun 12, 2026 | Uncategorized
Quick answer: Taste wine in five steps: look at the color, swirl the glass, smell it, take a small sip and move it around your mouth, then notice the finish after you swallow. Go slowly and compare wines side by side. That's how beginners learn what they like.Step 1:...
by Bob Landon | Jun 12, 2026 | Uncategorized
Quick answer: With Tex-Mex and spicy food, choose wines with bright acidity, ripe fruit and moderate alcohol. Aromatic whites like Viognier and Riesling, dry rosé and sparkling wine cool the heat. For beef fajitas or chili con carne, pick a fruity red like...
by Bob Landon | Jun 12, 2026 | Uncategorized
Quick answer: Terroir is the mix of soil, climate, sunlight and site that gives a wine the character of where it was grown. In Texas, terroir means hot days that build ripe fruit, cooler nights that protect acidity, and soils like clay loam that hold moisture through...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: Wine reflects the place it comes from in three ways: its climate and soil (how ripe and bold it tastes), its traditions (which grapes and methods locals chose), and its food (wines evolve to suit local dishes). A restrained French wine and a bold Texas...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: The grapes that grow best in Texas are heat-tolerant varieties from Spain, southern France, Portugal and Italy. Tempranillo is the state's signature red, and Viognier is its signature white. Mourvèdre, Tannat, Sangiovese, Albariño, Roussanne and Cinsault...
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