In our December issue, we presented a collection of favorite holiday recipes from Texas cooks, including bloggers and restaurateurs. The only thing that can possibly improve on them is a perfectly paired vino from a Texas winery. We reached out to some prominent wine-making operations in the state to help us pair their reds, wines, and pinks with some of the recipes in our story, which range from savory spinach enchiladas to sweet buttermilk pie.
Lou Lambert’s Beef Tenderloin with Duchman Family Winery Montepulciano ($30)
“This medium-bodied red has plum, blackberry, black cherry, and spice notes, with balanced acidity, to pair nicely with meat and savory dishes,” –Jeff Ogle, general manager of Duchman Family Winery
Tom Perini’s Steak Rub with Brennan Vineyards Cabernet Sauvignon ($28)
“The Brennan Cab has classic notes of cherry compote, blackberries, and black pepper to complement the spices in the rub while the smooth tannins of the wine can stand up to the steak.” –Rebecca Conley, chief of operations at Brennan Vineyards
Eve’s Garden Noble Bread and Brennan Vineyards Mourvèdre Dry Rosé ($25)
“This refreshing dry rosé has notes of tart strawberry, pomegranate, and green watermelon rind that pairs with breads and cheeses. Remember, you can enjoy rosé wine all year long, especially in Texas.” – Rebecca Conley
Jack Allen’s Butternut Squash Hash with 2014 Bending Branch Tempranillo ($30)
“The creamy texture of nutty-sweet winter squash spiked with onion, garlic and pungent fresh herbs is perfectly suited to this medium-bodied, Texas High Plains Tempranillo with gentle acidity. Notes of ripe red currant and black cherry laced with spicy aromas of cedar and vanilla complement the hash in both style and complexity.” – Bill Fore, wine educator at Bending Branch Winery
Irma’s Original Spinach Enchiladas with Messina Hof Lepard Vineyard Chenin Blanc ($19)
“If spice is your favorite feature, match the heat with a bit of sweet and counter-balance herbaceous spinach with this graceful and aromatic white wine.” –Karen Bonarrigo, director of administration at Messina Hoff, president of The Hill Country Wineries, and foundation director for the Texas Wine Foundation
Stockman’s Buttermilk Pie with Messina Hof Glory Mistella Moscato ($19)
“The unique mistella winemaking process makes this fortified muscat a stunning and edgy wine option to balance the lusciousness of this sweet pie.” –Karen Bonarrigo
Ross Coleman’s Black-Eyed Peas with Messina Hof Primitivo ($25)
“Boldness begets boldness, so Primitivo is a great partner with andouille but also has suede tannins that melt away with each delicious spoonful.” –Karen Bonarrigo
