The April issue of Food & Wine has a feature on Hill Country barbecue and wine. Ok–so they really focused more on the wine. And they were surprisingly positive about it. By and large, I think they gave proper credit to those vineyards that are making great strides in their national standing. Particularly Alamosa Vineyards with their bold and hearty Tempranillo blend, El Guapo and the fruity Jacques Lapin (Chenin Blanc). Fall Creek’s Meritus Cabernet blend also got a well deserved nod.
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