In Texas, it’s never been easier to enjoy rosé all day.
The inaugural Texas Wine Revolution on Sunday brought together a variety of these Texas-grown wines — each with their own flavorful nuances and refreshing, beat-the-heat qualities.
William Chris Vineyards’ event proved that Texas excels at making this increasingly popular style of wine. In fact, grape growers and winemakers in the state are now deliberately setting aside acreage to make rosé, which used to be (and sometimes still is) a mere byproduct in the production of making red wine. By growing grapes for rosé — which isn’t made the same way as its red counterpart — producers are raising the quality of the wine.
“We have the perfect climate and weather for rosé,” Doug Lewis of Johnson City’s Lewis Wines said at a VIP panel before the Texas Wine Revolution officially kicked off. “Texas, especially the Hill Country and the High Plains, has a competitive advantage in making a good rosé. We’ve had to figure out what nature is giving us, and rosé seems to be one of those things. And it really doesn’t take long to make those wines.”
They are the money makers for many winemakers because “they don’t need time in the barrel or bottle,” he said. And with sales of rosé wine at a 52 percent increase, there’s even more reason for wine producers to make them.
Here are three (my favorites at the fest) that demonstrate Texas’ distinct ability to make good rosés:Becker Vineyards Jolie 2014: A recent award winner, this dry everyday wine “is filled with floral notes of strawberry, peach and violet,” according to Becker. William Chris Vineyards 2015 Cinsault Rosé: Made with a grape that’s showing promise in Texas, it lures you in with notes of berry and orange and keeps you hooked with fresh sage. McPherson Cellars 2015 Les Copains Rosé: The Lubbock winery knows how to make a consistently good rosé, with crisp acidity and delicate fruitiness balancing out herbal notes. ]]