This month’s selection, a robust and bold red wine, is produced in the small town of Comfort, Texas, by the Bending Branch Winery. Their Texas Tannat combines a striking mélange of rich color, palate-pleasing tannin, and a balance of dark fruit and rustic earthiness, a well-rounded introduction to a wine made from a lesser-known grape.
Bending Branch Wnery Texas Tannat 2011.
We are entering into summer, a time of year that the rest of the country knows as one of the “four seasons,” but what we Texans recognize as a months-long affair to be survived by engaging in one of the traditions we’ve perfected: backyard barbecues, pool parties, and imbibing cold drinks (doing all three at the same time is what we call the Texas Trifecta). As an assist, here are eight new Texas-made libations perfect for sipping all summer long.
Until last year, one of the few ways Texans living in New York could get a bottle of Shiner Bock, the popular craft beer from an 105-year-old brewery in Shiner, Texas, was to carry the beer back in their luggage. Or find a New York bar that had smuggled the beer into the city.
Texans have been handed their pride in a doggy bag by a Nebraska woman named Molly “Bottomless Pit” Schuyler. Over the Memorial Day weekend, the professional competitive eater traveled to Amarillo’s Big Texan steakhouse where she took on the Big Texan Steak Challenge. Eaters have to consume the entire meal—shrimp cocktail, a baked potato, a salad, a roll (with butter) and a 72-ounce steak—in less than one hour.
Saving bees from people and people from bees,” Walter Schumacher told me, explaining the credo he adopted eight years ago, when he founded the Central Texas Bee Rescue (CTBR), a “no-kill” beekeeping nonprofit.
As every Texan knows, on January 11, 2012, Dublin Dr Pepper ceased to exist. The state’s first bottler of our most beloved soft drink was best known in recent years for sticking with the original, Imperial cane sugar–sweetened formula long after the parent company had switched to high-fructose corn syrup, and long before it came back into vogue with corporate “throwbacks.”
This wine, by Hilmy Cellars, is called Saignée of Sangiovese, named for its production method. Saignée is a by-product of red winemaking. During the fermentation of a red wine, about ten percent of the juice is bled off. This process leaves a higher ratio of skin contact on the remaining juice, making the resulting red wine richer and bolder. The leftover bled wine or “Saignée” is then fermented into rosé.