It was a good year for Texas Wines
Take a moment to look back at the past year in the Texas wine industry because it’s been a significant one, which has provided a great foundation for future success in 2011 and the new decade. We look forward to working with you next year on food and wine news and events.
· New Wineries – this year saw the establishment of the 200th winery in the Lone Star State. At this time, there are 217 wineries, creating a statewide economic impact of more than $1.35 billion.
· Record Harvest – the 2010 Texas harvest was one for the record books. Production for 2010 was 8,900 tons, up 44 percent from a year ago, making Texas the seventh-largest grape producing state in the nation.
· Expanding Wine Grape Acreage – The Texas Department of Agriculture has also helped increase wine grape acreage. The Texas Wine Grape Investment Grant Program has provided grants to farmers and the assistance has added nearly 400 new acres across the state.
· Tex-Med Varieties – Texas grape growers are seeing promise in Mediterranean varieties that enjoy Texas’ hot days and cool nights. Over the coming years, wine enthusiasts can expect to enjoy some spectacular Texas wines made from Italy’s Aglianico, Montepulciano and Dolcetto, and Spain’s Tempranillo, Albarino, and Grenache, as well as southern France’s Marsanne, Syrah and Mourvedre.
· Texas Winery Passport Program – the Texas Department of Agriculture expanded the rewards program and added gifts from winery partners. Since October 2008, more than 20,000 consumers have redeemed their passports to earn rewards, which equals more than 80,000 winery visits. More than 1 million tourists visit Texas wineries each year.
· Big Tex and Texas Wines – the State Fair of Texas Wine Garden featured Texas wines, offering a popular attraction to the fair's more than 3 million visitors. The Wine Garden created more than $100,000 in sales of Texas wines.
· Texas Wines & GO TEXAN Restaurants – for the third year, the GO TEXAN Restaurant Round-Up offered consumers a sampling of the state’s best food and wines from nearly 400 restaurants. It’s exciting to see more and more restaurants adding Texas wines to their wine lists.
· Enjoying the National Spotlight – from the Grape and Gridiron Classic where Texas wines were put to the taste test and prevailed against New York wines to the many highly respected wine competitions where Texas wines have brought home the gold, Texas continues to receive accolades for the quality of its wines.
The new year also marks a new decade for Texas wine. With exponential growth in the number of wineries, Texas Wine Country visitors and economic impact from the industry, the prospects are exciting for the coming years. In the meantime, Go Out. Go Eat. GO TEXAN.
Looking forward to sharing a glass of Texas wine with you in 2011.
Cheers!
Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts
Tuesday, December 28, 2010
Monday, November 15, 2010
Weather and Wine
For the past week, an icy situation has been worrying many growers in key
Argentinean wine valleys: the much feared zonda and later frost. According to
experts, this current climate event could generate losses in production of
wine grapes from 25% to 30%, reports AndesWines.com
The latest reports show that micro wine growing regions Agrelo, Sur de La
Consulta, Ugarteche y Altamira have resulted affected in specific areas.
This year’s frost has been the largest one in years, say local growers.
Nonetheless, AndesWines reports that enologists and wine producers are
expecting grape prices to stay below record levels because of last year’s
price spike, especially in the areas that produce Premium grapes.
Familia Catena’s chief enologist, Alejandro Vigil, explained to
AndesWines.com that the frost destroyed many recent sprouts and that the
weather conditions drew humidity of the zones, allowing the rime to stay
longer.
The CEO of Bodega Melipal, Santiago Santamaría, added that operations in
Agrelo, region with a small frost history and where the company’s head
operations are located, will register small losses in Merlot, while some
Malbec lots will also have to be downsized.
The chief enologist from Bodega Kaikén, Eduardo Alemparte, explained that
the current frost episode was more intense and longest than in previous
years, with temperatures dropping to -4°C in some areas.
Alemparte insisted that “the previous frost did not affect us so much,
because for many of the varieties , at least in the first region and in
the Uco valley, the vines hadn’t blossomed yet. I think there will not be
a setback to the sprouts, they will recover but we will have to wait to
see if there were any damages to the fruit. I do believe it’s highly
unlikable because they were in a pre-blooming state”.
BETWEEN 25% TO 30% OF ARGENTINEAN WINE GRAPE PRODUCTION COULD BE LOST TO FROSTY WEATHER CONDITIONS
http://www.andeswines.com
Grapes are good...wine even better!!
Argentinean wine valleys: the much feared zonda and later frost. According to
experts, this current climate event could generate losses in production of
wine grapes from 25% to 30%, reports AndesWines.com
The latest reports show that micro wine growing regions Agrelo, Sur de La
Consulta, Ugarteche y Altamira have resulted affected in specific areas.
This year’s frost has been the largest one in years, say local growers.
Nonetheless, AndesWines reports that enologists and wine producers are
expecting grape prices to stay below record levels because of last year’s
price spike, especially in the areas that produce Premium grapes.
Familia Catena’s chief enologist, Alejandro Vigil, explained to
AndesWines.com that the frost destroyed many recent sprouts and that the
weather conditions drew humidity of the zones, allowing the rime to stay
longer.
The CEO of Bodega Melipal, Santiago Santamaría, added that operations in
Agrelo, region with a small frost history and where the company’s head
operations are located, will register small losses in Merlot, while some
Malbec lots will also have to be downsized.
The chief enologist from Bodega Kaikén, Eduardo Alemparte, explained that
the current frost episode was more intense and longest than in previous
years, with temperatures dropping to -4°C in some areas.
Alemparte insisted that “the previous frost did not affect us so much,
because for many of the varieties , at least in the first region and in
the Uco valley, the vines hadn’t blossomed yet. I think there will not be
a setback to the sprouts, they will recover but we will have to wait to
see if there were any damages to the fruit. I do believe it’s highly
unlikable because they were in a pre-blooming state”.
BETWEEN 25% TO 30% OF ARGENTINEAN WINE GRAPE PRODUCTION COULD BE LOST TO FROSTY WEATHER CONDITIONS
http://www.andeswines.com
Grapes are good...wine even better!!
Wednesday, October 20, 2010
Volunteer to taste wine and travel the world
JW MARRIOTT HOTELS & RESORTS’ NEW WINE AMBASSADOR PROGRAM HEIGHTENS GUESTS’ KNOWLEDGE OF WINES
2010—Pinot Noir or Cabernet? Chardonnay or Reisling? Chinese Merlot or Argentine Malbec? For some, a wine’s only duty is to taste good; but for others, discovering the true joy of a glass or two of wine with their favorite dishes rests in appreciating the nuances between the varietals and observing the service traditions.
Happily, with a dizzying array of wine choices available today, aficionados are in a bold time for wine and the only conundrum is often a question of so many wines, so little time.
Helping to heighten the wine tasting experience for its guests, JW Marriott Hotels & Resorts has introduced its Wine Ambassador’s program at its 46 locations worldwide. The JW Wine Ambassadors are a volunteer cadre of wine experts from all areas of the hotel where wine is available and who represent the highest level of wine expertise at the property.
“Our Wine Ambassadors are passionate about wine. They love their jobs. They are eager to share their knowledge by telling stories that help personalize our guests’ wine tasting experience and deepen their understanding of the wine being savored,” said Mitzi Gaskins, Marriott’s senior director for brand management . “Ultimately, our goal is to be thought of as a wine destination where our guests can appreciate wines at all price levels through our Ambassadors’ obsession with quality and attention to the little details whether they’re in the lobby lounge, dining in one of our restaurants or at a catered event.”
“By combining live tastings, written materials, on-line educational resources and the timely sharing of tasting notes, this program allows us to permeate a high level of wine-service excellence throughout our JW Marriott portfolio,” said Lou Trope, Marriott’s vice president for restaurants & bars.
Mr. Trope said that a number of resources were specially developed for the Wine Ambassador program, including training articulates on how to appropriately prepare a wine tasting and tasting mats illustrated with cues from the deductive tasting process of the Court of Master Sommeliers. Personalized wine journals were given to all Ambassadors as a tool for them to reflect on and record their learnings.
Before being designated a JW Marriott Wine Ambassador, all those volunteering to serve in this capacity must complete two certification programs. The first is a comprehensive approach to beverage education including spirits and beer. Following completion of this program, the Ambassadors must then complete The Academy of Wine on-line curriculum that was custom developed for JW Marriott Hotels & Resorts by Constellation Wines, one of the world’s leading wine companies. This curriculum offers a series of 17 self-directed training modules on topics such as opening and serving wine, pairing food and wine, and in-depth overviews of varietal characteristics and wine growing regions.
To ensure that each Ambassador’s wine expertise remains current and relevant, all Certified Wine Ambassadors participate in monthly tastings across the globe—tasting wines of different brands but of the same varietal. Monthly tasting notes are then shared with their peers throughout the JW Marriott portfolio in 19 countries on a website developed especially for this purpose.
“Through this dynamic, cross-cultural approach, our Wine Ambassadors either personally experience or have access to the evaluations of upwards of 140 different wines each month, enabling them to confidently discuss different wines with our guests. They know what they are talking about,” Mr. Trope said.
2010—Pinot Noir or Cabernet? Chardonnay or Reisling? Chinese Merlot or Argentine Malbec? For some, a wine’s only duty is to taste good; but for others, discovering the true joy of a glass or two of wine with their favorite dishes rests in appreciating the nuances between the varietals and observing the service traditions.
Happily, with a dizzying array of wine choices available today, aficionados are in a bold time for wine and the only conundrum is often a question of so many wines, so little time.
Helping to heighten the wine tasting experience for its guests, JW Marriott Hotels & Resorts has introduced its Wine Ambassador’s program at its 46 locations worldwide. The JW Wine Ambassadors are a volunteer cadre of wine experts from all areas of the hotel where wine is available and who represent the highest level of wine expertise at the property.
“Our Wine Ambassadors are passionate about wine. They love their jobs. They are eager to share their knowledge by telling stories that help personalize our guests’ wine tasting experience and deepen their understanding of the wine being savored,” said Mitzi Gaskins, Marriott’s senior director for brand management . “Ultimately, our goal is to be thought of as a wine destination where our guests can appreciate wines at all price levels through our Ambassadors’ obsession with quality and attention to the little details whether they’re in the lobby lounge, dining in one of our restaurants or at a catered event.”
“By combining live tastings, written materials, on-line educational resources and the timely sharing of tasting notes, this program allows us to permeate a high level of wine-service excellence throughout our JW Marriott portfolio,” said Lou Trope, Marriott’s vice president for restaurants & bars.
Mr. Trope said that a number of resources were specially developed for the Wine Ambassador program, including training articulates on how to appropriately prepare a wine tasting and tasting mats illustrated with cues from the deductive tasting process of the Court of Master Sommeliers. Personalized wine journals were given to all Ambassadors as a tool for them to reflect on and record their learnings.
Before being designated a JW Marriott Wine Ambassador, all those volunteering to serve in this capacity must complete two certification programs. The first is a comprehensive approach to beverage education including spirits and beer. Following completion of this program, the Ambassadors must then complete The Academy of Wine on-line curriculum that was custom developed for JW Marriott Hotels & Resorts by Constellation Wines, one of the world’s leading wine companies. This curriculum offers a series of 17 self-directed training modules on topics such as opening and serving wine, pairing food and wine, and in-depth overviews of varietal characteristics and wine growing regions.
To ensure that each Ambassador’s wine expertise remains current and relevant, all Certified Wine Ambassadors participate in monthly tastings across the globe—tasting wines of different brands but of the same varietal. Monthly tasting notes are then shared with their peers throughout the JW Marriott portfolio in 19 countries on a website developed especially for this purpose.
“Through this dynamic, cross-cultural approach, our Wine Ambassadors either personally experience or have access to the evaluations of upwards of 140 different wines each month, enabling them to confidently discuss different wines with our guests. They know what they are talking about,” Mr. Trope said.
Thursday, September 30, 2010
Tweet your way to Chile
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Is travel a passion?
Do you use Twitter like it's your job?
Do you like to travel, explore, drink wine and dine?
If you answered yes to any of these questions then Tweet, Tweet, Chile is for you. To celebrate Chile's 200th birthday, the Wines of Chile Experience is sending one lucky winner and a friend on a dream trip to the diverse and expansive wine regions of Chile; applicants are asked to create their ideal seven-day itinerary and describe how they will use Twitter to share their thoughts and experiences with the world. The top five submissions will be put to public vote--but only one can win.
This is a once-in-a-lifetime adventure for someone with a passion for wine, an interest in exotic cuisine, and a desire to travel to one of the most beautiful and unique countries in the world.
Read my story of my trip http://travellady.com/Issues/Sept2010/career.htm
Interested wine buffs may visit tweet.winesofchile.org to apply.
Tuesday, September 14, 2010
Most Marvelous meal: Partners in Pairing
I am a pampered princess. I stay in the best hotels, indulge in world class spas, taste foods prepared by top chefs, and enjoy meals accompanied by fine wines.
Last night was a new high. The invitation promised a meal paired with BOTH wine and tequila.And since it was at Abacus, one of my favorite restaurants in the world, how could I resist?
Michael MOndavi Family Wines and Tequila Partida Pairing dinner explored the surprising relationships between tequila and wine. While fine wine is long acknowledged to be an intergral part of he culinary experiences, both are created from painstakingly tended plants grown in a particular terroir and express a complex range of notes and flavors.
Culinary genius Kent Rathbun and his staff created an exceptional menu to pair with the wines and tequila. Everyone enjoyed he experience.
FIRST COURSE
2008 I'M Isabel Mondavi Chardonnay
Tequila Partida Blanco
Roasted Oca-BBQ Lobster Sald
Waterpepper, Brazos Valley Brie
SECOND COURSE
2006 I'm Isabel Pinot Noir
Tequila Partida Reposado
Curry Spiced Duck Breast
Crispy Saffron Rick Blocks, Lentil Demi, Ginger-Apricot Chutney
THIRD COURSE
2006 Emblem "Rutherford" Cabernet Sauvignon
2006 M by Michael Mondavi Cabernet Sauvignon
Tequila Partida Anejoy
DESSERT
Almond Crust, Pomegranate-Cherry Chutney
Tequila Partida Elegante
I happily volunteer to continue testing this pairing experiment
Last night was a new high. The invitation promised a meal paired with BOTH wine and tequila.And since it was at Abacus, one of my favorite restaurants in the world, how could I resist?
Michael MOndavi Family Wines and Tequila Partida Pairing dinner explored the surprising relationships between tequila and wine. While fine wine is long acknowledged to be an intergral part of he culinary experiences, both are created from painstakingly tended plants grown in a particular terroir and express a complex range of notes and flavors.
Culinary genius Kent Rathbun and his staff created an exceptional menu to pair with the wines and tequila. Everyone enjoyed he experience.
FIRST COURSE
2008 I'M Isabel Mondavi Chardonnay
Tequila Partida Blanco
Roasted Oca-BBQ Lobster Sald
Waterpepper, Brazos Valley Brie
SECOND COURSE
2006 I'm Isabel Pinot Noir
Tequila Partida Reposado
Curry Spiced Duck Breast
Crispy Saffron Rick Blocks, Lentil Demi, Ginger-Apricot Chutney
THIRD COURSE
2006 Emblem "Rutherford" Cabernet Sauvignon
2006 M by Michael Mondavi Cabernet Sauvignon
Tequila Partida Anejoy
DESSERT
Almond Crust, Pomegranate-Cherry Chutney
Tequila Partida Elegante
I happily volunteer to continue testing this pairing experiment
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