{"id":8396,"date":"2021-06-01T08:51:14","date_gmt":"2021-06-01T13:51:14","guid":{"rendered":"https:\/\/thecorkscrewconcierge.com\/?p=8396"},"modified":"2021-06-02T09:15:33","modified_gmt":"2021-06-02T14:15:33","slug":"guide-texas-grilling-texas-wine","status":"publish","type":"post","link":"https:\/\/thecorkscrewconcierge.com\/2021\/06\/guide-texas-grilling-texas-wine\/","title":{"rendered":"Your Guide to Texas Grilling and Texas Wine"},"content":{"rendered":"\n

I love grilling a burger or a juicy steak as much as the next person. But with three different grills at home – gas, pelllet smoker, and charcoal grill – I\u2019m always looking for the next cool thing I can throw on the grill. And yeah, when I say \u201cI\u201d just know that I\u2019m loosely speaking as it\u2019s Mr. Corkscrew who is usually manning the grill. I usually come up with the creations and do the prep, which lets face it, is the lion\u2019s share of the work. Well, it is!<\/p>\n\n\n\n

In Texas, grilling is a way of life as we have mild temperatures throughout the year. In fact, there\u2019s rarely a month when we aren\u2019t able to grill. Even when it\u2019s sweltering in July and August, we just jump in the pool between flips on the grill to cool off. So since it\u2019s such an integral part of our lives and since I seem to be drinking all the Texas wine, I thought it\u2019d be fun to combine two of my loves. <\/p>\n\n\n\n

There is so much diversity in wine in the Lone Star state, so everyone is bound to find something they love. Texas will never be like an Oregon or Bourgogne (they don\u2019t like us calling it Burgundy anymore) with one or two signature varieties. Instead, growers are finding that so many things grow well here. Texas is huge – its bigger than the entire country of France – with multiple microclimates throughout the state (and more and more being discovered) which provides great opportunities to plant a number of grapes. Spanish, Portuguese, and Italian varieties, as well as those that thrive in southern France, seem to really be at home here. And its great that wine lovers have been so open-minded about trying new things. I\u2019m amazed when I hear Tempranillo, Sangiovese, Aglianico, Roussanne, Tannat<\/span><\/a>, Touriga Nacional, Picpoul and more regularly roll off the tongues of folks around here. I love Pinot Noir (its my first wine love) but I love seeing people open themselves to new wines.<\/p>\n\n\n\n

So here goes my guide to Texas grilling and Texas wine. And no, I\u2019m not a recipe creator. I do a combo of cooking from other folks sites as well as going on instinct (cause I\u2019ve only cooked like 1,254,821 meals!!).<\/p>\n\n\n\n\n\n\n\n

Wedding Oak Winery<\/h2>\n\n\n\n

With a name inspired by the majestic, 400 year-old oak tree (known as the Wedding Oak Tree) that grows a couple of miles away from the winery and was used as a place for weddings of Native Americans and early Texas settlers, Wedding Oak Winery<\/a> has been around for almost a decade. With its original home in a beautifully restored 1926 building located in San Saba, TX (the Pecan Capital of the World) in the northern Hill Country, the winery began its production with white wines before branching out into reds. They produce a wide variety of Rh\u00f4ne and Italian varietals and I\u2019ve been such a fan of their white wines. Since opening in San Saba, they\u2019ve also opened tasting rooms in a couple of other spots.<\/p>\n\n\n\n

2019 Wedding Oak Roussanne, Phillips Vineyard, Texas High Plains + Grilled Lobster w\/ Garlic Butter<\/h4>\n\n\n\n

Oak aged Chardonnay is such a classic match for lobster slathered with butter. So when I saw that the Wedding Oak Roussanne spent some time in French Oak, I knew that I wanted to pair it with lobster. Previous versions of the Roussanne only saw stainless steel, which is good too, but I\u2019d go in a different pairing direction. Richer, oak influenced wines are great with the weight and richness of the lobster and butter.<\/p>\n\n\n\n

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Wedding Oak Roussanne<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

Roussanne is showing up more and more in Texas and has gone beyond a mere blending grape. And it certainly makes sense as another white Rh\u00f4ne variety – Viognier<\/span><\/a> – has found a great home in Texas. This one is medium-bodied, with tropical fruit notes, citrus, and some saline and mineral undertones. A nice combo of richness and acidity. As for the lobster, I like to cut them down the middle (kitchen shears are perfect) so they can hold all the delicious buttah! And hit them with squirt of lemon at the end.<\/p>\n\n\n\n

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