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Books That Cook

By August 2003Comments

Believe it or not, wine growing in Texas began in the mid-1600’s, when Spanish Franciscan monks planted the Spanish black grape in El Paso. Today, there are more than forty wineries in five grape-growing regions across the Lone Star State. In Touring Texas Wineries, the Cieslas present seven trails to follow through the wine country and include easy-to-read maps and information on accommodations, events, and entertainment in the surrounding areas.

Whether you’re a novice wine taster or a seasoned wine lover, you will find adventure and warm hospitality as you discover the Texas wine industry. The Munson Trail, named for early viticulturist T.V. Munson, takes you through wineries in the north-central portion of the state. The Enchanted, the Highland, and the Balcones trails run through the Hill Country, while the Brazos Trail winds through southeastern Texas, near Houston. The Palo Duro and Pecos trails provide pleasant jaunts through West Texas. The Cieslas also supply you with guides for reading wine labels, suggestions on how to taste wine, and the dos and don’ts for buying Texas wine (hint: don’t leave a bottle in your hot car all day).

But perhaps the most savory portion of the book is the chapter, “Cooking With Texas Wines,” which includes recipes for salads, chicken, beef, pork, fish, and pasta. The dishes are easy to create and range from five minutes to five hours to prepare. With recipes such as Shrimp-To-Die-For (with Ste. Genevieve White Zinfandel), La Pasta (with Cap*Rock Diamond Royale), and Tuesday’s Chicken (with Pheasant Ridge Chardonnay), you’re sure to find something perfect for any occasion, from a family picnic to a dinner party.

For more information on the Texas wine trails, go to texaswinetrails.com.

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