The quality of Texas wine has improved dramatically since the modern industry started in the mid-1970s. Texas producers are making wine in a distinctly Texas style — first, by planting grapes that are better suited to the state's wine grape unfriendly climate, with its extreme heat, and second, by making wine from those grapes that doesn't taste like it came from California or France.
The best Texas winemakers and winery owners, like Kim McPherson at McPherson Cellars, Richard Becker at Becker Vineyards, Pat Brennan at Brennan Vineyards, focus on Spanish, Italian and southern French varietals like syrah, viognier, grenache, and tempranillo. These wines are more fruit forward than French wines, but not as alcoholic or as over the top as California wines. In this, Texas is part of the growing American regional wine movement, which focuses on local wines for local cuisines.Powered by Sidelines