Let's Talk over Drinks
We’ve all heard ad-nauseum that 2020 has been a challenging year. Yes, it has. This year for safety reasons, many of us are avoiding large family or Friendsgiving gatherings. Without a big group, it might not make a whole lot of sense to roast an enormous turkey and make all of the traditional dishes. That certainly doesn’t mean we can’t have a festive meal paired with excellent wines.
Here are a few non-traditional Thanksgiving dinner and wine pairings for your consideration.
Pedernales Cellars 2018 Texas High Plains Viognier Reserve and Chinese Carryout
Of course, Viognier is a perfect pairing with traditional Thanksgiving turkey, but if you are skipping the big bird this year, you might try Chinese carryout. After all, many Chinese restaurants are open for the holiday. Our 2018 Viognier Reserve has the toasted oak notes from partial French Oak fermentation, complementing the caramel and brown sugar notes that naturally occur in that wine. The fragrant stone fruit and honeysuckle-like perfumes mingled with gorgeous vanilla, roasted pineapple, and lemongrass flavors, plus a balanced acidity make it a scrumptious pairing with Chinese food.
Chinese cooking often has sweetness balanced by mild bitterness and saltiness in dishes like chicken with gingery or citrusy syrups. The richness of flavors and velvety texture of Viognier is highly complementary to these flavors and contributes an exotic note to this non-traditional pairing.
Pedernales Cellars 2017 Texas GSM Melange and BBQ
If you want turkey for Thanksgiving without roasting your own, while not buy a pound or three from your favorite barbecue restaurant. Bold food calls for bold wine. Our 2017 GSM Melange, made with Grenache, Syrah, and Mourvèdre (oh, and we also include Carignan, Cinsault, and Petit Sirah), has the bright red fruit flavors, zippy acidity, and medium body that make it a delightful pairing with a wide range of BBQ favorites, including smoked turkey and brisket.
The 2017 GSM is medium to medium-plus in body with bright acidity and balanced tannins. This complex blend has both big berried fruity notes of juicy strawberry, red cherries, and blueberries along with floral, leather, cocoa, and smoky notes that absolutely go well with the smoky flavors and hint of sweetness of BBQ.
Pedernales Cellars 2017 Texas Tempranillo Reserve and Tex-Mex
Tex-Mex is a culinary staple in Texas, and many restaurateurs remain open on the holiday for carryout orders. Our 2017 Tempranillo Reserve, a full-flavored Rioja-esque wine, is an excellent pairing with the strong flavors of Tex-Mex cuisine. This Tempranillo has beautiful aromas of blackberry, black cherry, vanilla, and leather, and it is loaded with the jammy dark fruit flavors of black raspberry and cherry, along with cigar, cocoa, and vanilla. A small amount of Carignan grapes and aging in French Oak adds to the complexity of the wine.
A cold beer may seem like it is better suited to enjoy with Tex-Mex than wine. However, our Tempranillo Reserve is a very food-friendly wine. When pairing wine with this cuisine, focus the pairing on the most dominant flavor or sauce in the dish. If smoky, earthy chipotle, achiote, or pasilla chiles or grilled meats are dominating the flavors, then Tempranillo is the right match. The fruity flavors and soft tannins tame the spiciness a bit. Also, to make a better pairing, go easy on the hot sauce.
Pumpkin Pie and Glögg
You have to have pumpkin pie to complete Thanksgiving dinner. In the spirit of easiness during the pandemic, pick up a pre-made pie. Sweet foods pair best with sweet wines of equal or greater sweetness. Plus, who can resist ending a meal with a delicious dessert wine? Our Stonewall Glögg, a Swedish mulled wine, has flavors of baking spices like nutmeg, clove, and cinnamon, all of which are found in a pumpkin pie. This is a perfect way to complete your carryout Thanksgiving feast.
Have fun exploring ways to have a festive, non-traditional Thanksgiving feast. We hope these pairing ideas have inspired you. By all means, load up your shopping cart with our wines: /Wines.
Each October we celebrate two jewels of Texas agriculture with Texas Pecan and Texas Wine Months. For a unique opportunity to celebrate them together the Texas Pecan Board in collaboration with Texas Fine Wine will host a virtual pecan and wine tasting, led by sommelier and Texas culinary expert Jessica Dupuy and food historian Melissa Guerra on October 21, 2020, from 6:30 to 8 p.m.
"Considering the history and culture behind Texas pecans and Texas wine, it’s only fitting that we bring the two together to celebrate their place in Texas cuisine,” said Dupuy. “This tasting will be a great way to look at the different grape varieties that are doing well in Texas and taste how wines from these varieties are complemented by Texas pecans."
We love pecans. We love wine. But are they a good pairing? We think they are fantastic together. Take an opportunity to taste for yourself. The virtual pecan and wine tasting, A Toast to Texas Pecans, will feature Texas pecan recipes and wine pairings to help wine and food enthusiasts get the most out of these authentically Texas products. The interactive session will make participants feel like they are in the room with Dupuy and Guerra as the two experts talk about what wine pairs with pecans and the rich history and ties each has with the state of Texas.
Thank you to all who have signed up to participate. To give you a head start on your preparations for the evening, we’re sharing our wine and pecan pairing and the recipe that will be featured in the virtual tasting.
Pedernales Cellars 2018 Texas Tempranillo and Texas Pecan Jalapeño Cheese Ball
Pedernales Cellars is well known for specializing in Spanish and Rhône-style wines, including our benchmark Tempranillo. Our 2018 Texas Tempranillo has classic Spanish flavors married with distinct Texas terroir. It is a vibrant, lighter-bodied Tempranillo with red cherry, dried herbs, cedar, and vanilla flavors. In Spain, Tempranillo wines are primarily served alongside grilled red meats and ham, but Tempranillo’s versatility makes it a handy pairing for a wide range of foods. Its bright red fruit characteristics make Tempranillo a sensational cheese pairing. Especially when herbaceous jalapeño and the buttery nuttiness of Texas pecans in this easy-to-make cheese ball.
Texas Pecan Jalapeño Cheese Ball
Y I E L D: 12, 2-ounce servings
I N G R E D I E N T S
- 1 pound cream cheese, softened
- 4 green onions, minced
- ½ cup chopped parsley
- 1 clove garlic, minced
- 4 ounce can diced jalapeños, drained
- Pinch salt
- 1 cup shredded cheddar cheese
- 1 cup chopped Texas pecans
D I R ECT I O N S
- Place the softened cream cheese in a large mixing bowl. Add the minced onions, parsley, garlic, jalapeños and salt. Using an electric hand blender, mix the ingredients until well blended, about 2 minutes on medium speed. Add the shredded cheese and mix for another 30 seconds until the cheeses are well combined.
- Place the chopped pecans in a glass pie dish. Using a rubber spatula, gather up the cheese mixture by scraping the sides of the bowl (Don’t forget any cheese that may have collected on the mixer beaters!) Form the cheese mixture into a ball with your hands. Roll the ball into the chopped pecans, coating the outside of the cheeseball thoroughly and evenly.
- Wrap the cheeseball in waxed paper or plastic wrap. Chill in the refrigerator for at least one hour before serving. For best results, make one day in advance of serving. Garnish with fresh springs of parsley, whole pecans and a whole jalapeño as preferred.
We’re looking forward to tasting along with you on October 21. Our 2018 Texas Tempranillo is available in retail stores for your convenience. Happy Texas Wine Month!
Bubbly is bliss. Fizz is fun. Sparkling wine is joyful. There is a reason why we say “cheers” when we lift a glass. One sip of a delicious sparkling wine melts our cares away.
We have a bottle of happiness ready for you. We just released our second vintage of Pedernales Cellars Kyla (pronounced, “shoola”) Pétillant Naturel (or Pét-Nat, for short) Rosé sparkling wine just in time for summer. Kyla means “chill” in the native tongue of our Swedish relatives, which is why it’s the perfect name for our Pét-Nat.
Wine lovers have long sought out Prosecco, Cava, and Champagne to get their fizzy fix, and in recent years Pét-Nat has made a resurgence as a bubbly wine of choice. This natural sparkling wine is made in méthode ancestrale — a winemaking method which the monks originated in the south of France in the early 16th century. This method involves bottling the wine before it has fully completing its first fermentation, allowing the carbon dioxide produced from the natural sugars found in the grapes during the completion of primary fermentation to be trapped in the bottle.
Is it Champagne?
This differs from how Champagne is made with méthode champenoise, where the wine is fully fermented, then is dosed with yeast and sugar to start a secondary fermentation in bottle to create the carbonation.
Because Pét-Nat is made with primary fermentation finishing in the bottle, we needed to quickly bottle it during harvest. Our Kyla Rosé Pét-Nat is made with 100% estate-grown Tempranillo, which we hand-harvested on August 2 and pressed immediately. After fermenting to the desired brix level, it was hand-bottled on September 4 and laid down to complete fermentation and to “rest” letting the CO2 be absorbed into the wine as bubbles until its release now in May 2020.
Why is it Hazy?
Pét-Nats have a light and fizzy mouthfeel and generally have larger bubbles than its méthode champenoise counterparts. Sparkling wine that finishes fermentation in bottle produces the same sediment as traditional-method sparklers. Unlike Champagne, we do not disgorge our Pét-Nat and we do not fine or filter it. The result of the remaining lees presence is a slightly hazy wine that is a bit rustic, and lively.
We can’t control the fermentation once the wine is bottled, which leads to some variation between bottles and an element of unpredictability in the pressure in the bottle. Use care when opening as it may bubble over!
To reduce the bubbly volatility and to control the sediment in this hazy wine, chill the bottle upright in an ice bucket for 30 minutes before opening. The cold keeps sediment at the bottom of the bottle, allowing you to pour four relatively clear glasses of wine.
Pét-Nat can be aged for a year or two and is perfect to drink young. The softer bubbles of Pét-Nat make it immediately expressive after opening with generous aroma. Kyla has well defined aromas of tangerine, flint, strawberries, and flowers. The notable minerality of this wine complements a crisp acidity and grapefruit and strawberry flavors.
It is lower in alcohol which means you can enjoy a glass in the evening and go about your business. The lively effervescence, zippy acidity, and lower alcohol makes our Kyla super food friendly. It pairs incredibly well with spicy food like Thai noodles or tacos, as well as grilled vegetables, seasonal fruits, and grilled chicken. It is a perfect picnic wine for the long Memorial Day weekend.
Kyla Pét-Nat Rosé is only available in the tasting room, and not online. Please call the tasting room to reserve a bottle for pickup, or schedule a reservation online for a tasting and to purchase your bottles.
In a year like 2019, when the Thanksgiving holiday happens in the last days of November, it may be enticing to change up the standard menu for Christmas dinner. Since the holidays are a time for celebrating it’s the perfect time of year to experiment with more exotic, gamey dishes – and the wines that pair well with them. Believe it or not, that’s the history behind twelve days of Christmas. The holiday season used to be celebrated with twelve nights of dining, drinking, and gathering over decadent spreads of dishes that are so over the top, they’re always reserved for one time of the year. We’re pleased to share a few ideas for the holiday season that pay homage to holiday feasts of the past with a modern twist – and wine pairings inspired by our own chef Josh Koewers.
Holiday Charcuterie and Cheese
You can serve classic crowd pleasers when you incorporate game into the appetizer. If you have a guest or two that are not keen on the intensity of wild meats then there will be a selection of cheese, crackers, confections, and nuts to keep everyone happy – just pay attention to how you separate the elements of your charcuterie platter. When you consider what to feature think about enhancing the ‘usual’ with a special venison sausage or a bison Bresaola for a holiday twist on the classic party fare.
How to Re-Create Pedernales Cellars’ Charcuterie & Cheese Board
Create a spread with chorizo and salami to re-create the charcuterie you know from our tasting room. Or, substitute venison sausage and bison Bresaola for a special twist on the classic.
Serve your cured meats with Brie, Parmesan, smoked gouda, dill havarti, cheddar, almonds, cranberries, apricots, and garnish with a sprig of rosemary. Pair with a Texas Viognier as it is a nice full-bodied white wine with enough acidity and sweetness to please many different palates - with notes of Vanilla and spice the 2017 Viognier Reserve is an excellent choice.
Bacon Wrapped Quail
Featured at the October 2019 Fall Feast
“I love this recipe because it’s inspired by my own mentor’s favorite dish. She instilled in me a deep appreciation for wild game recipes and quail was one of her go-tos…It helps that after fishing season is over, my buddies love to hunt quail and share the fresh meat with me.” - Chef Josh Koewers
With its bright fruit flavors and medium tannins, the 2017 GSM Melange pairs fabulously with a decadent bacon wrapped quail. The red wine has the intensity needed to match up to the strong flavor of the meat, and the salt and fat of the bacon keep the tiny bird from drying out while cooking locking in natural juices and flavors at the same time.
Herb Stuffed Pork Tenderloin
Featured at the October 2019 Fall Feast
“I like this because it isn’t another chicken recipe, but it is still light and incredibly versatile. I like the different texture, complexity and flavors...” – Chef Josh Koewers
This recipe can be done with a wild boar backstrap or a venison tenderloin (or a good quality pork loin as presented this fall). A recipe this decadent with the creamy middle and savory texture of tender meat is a pairing that goes nicely with the complex flavors found in our estate wine, 2016 Kuhlken Vineyards Reserve.
Though Chef Josh’s quail recipe from our 2019 Fall Feast is what inspired us to compile these recommendations, learning about traditional Christmas holiday dishes and the roots behind the iconic holiday meal was an added bonus. So, in the spirit of the season we hope you’ll try one of these recipes – or at least one of the wines. Merry Christmas!
Finding the right wine and food pairing can be a magical culinary experience. We are committed to helping you discover delicious dishes to go with our wines through our Vermentino: A Food and Wine Pairing Experience being held on June 23, as well as through this blog. This month, we’re delighted to have a guest blogger Certified Sommelier, and author of Falvo's Flights, Heather Falvo, share her expertise.
By Heather Falvo
It’s summer in Texas, and the best way to spend a hot day is with a bottle of chilled white wine and your favorite food. Pedernales Cellars makes some of my favorite Texas whites, and Falvo’s Flights will pair them with delicious dishes for you to enjoy.
One of my favorite things about the world of wine is pairings, since I love to drink wine and eat! Pairings are important … no one wants to have a great bottle of wine poured with a wonderful dish only to find that the two are a terrible match. A poor pairing can alter the flavors of the wine or the dish so much that you won’t want another sip or bite!
Luckily, there are a few easy guidelines to help you pair your bottle with your meal. Today we’ll focus specifically on pairings with white wines for summer.
Wine Pairings Basics:
Match the body of your dish with the body of the wine. Pair delicate white wines with foods of mild flavors and textures and full-bodied whites with richer dishes. A delicate French Sauvignon Blanc with Sole Meuniere (sole in a lemon butter sauce) is a good match for the body of the wine and fish while complementing the citrus notes in the sauce. Conversely, an oaked, full bodied Napa Chardonnay will better pair with roasted chicken or garlic shrimp with a heavy cream sauce.
Pair wines of the world with foods that are grown and produced in the same region. “What grows together goes together,” is a good rule of thumb. If you were in the Loire Valley, you’d enjoy your Sancerre with a goat cheese produced in the region. Visiting Rias Baixas in Spain? A glass of Albariño with a platter of mixed seafood and shellfish from the neighboring Atlantic Ocean would complete your afternoon.
Acidity in wine can be a nice match to the saltiness in food. Caviar and Champagne have long been heralded as a classic pairing. The salty roe and the soaring acidity of the Champagne are beautiful together. If you don’t want to spend big bucks on bubbles and caviar, try a value priced Champagne with some gourmet salty popcorn.
Sweet wines can also pair perfectly with salty foods. A sweet Sauternes wine with a salty Bleu Cheese is an extreme example, but a more subtle demonstration would be a sweet Riesling paired with an Asian ginger chicken with soy sauce.
Now, what are we going to pair our Pedernales wines with? I decided to go with rule #2 and try a dish representative of the area from each grape’s ancestral home. But these grapes are from Texas, and we all know that Texans love tacos! So, I paired each of these lovely Pedernales wines with a both a dish from where the grape originated and a classic Austin taco.
Pedernales Texas High Plains Vermentino 2017
Vermentino is a grape of Mediterranean origin with the most well-known wines hailing from the Island of Sardinia and the Italian coastal area of Liguria. Vermentino is light in body with flavors of citrus, minerality and a slightly bitter almond finish. Pedernales Vermentino displays notes of flint, stone, yellow flowers, ripe green apples and citrus. It has a bit of a richer mouthfeel than some of the Italian Vermentinos, perhaps because a small percentage of this wine was aged in barrel.
Taco pairing: The shredded chicken taco on a corn tortilla topped with onion and cilantro from Lazarus Brewing is a perfect pair. Squeeze a little lime over it and you’re golden. The hint of citrus from the lime is a perfect complement to the acid and citrus flavors in the wine. Pro tip: avoid spicy salsa with this paring since the spice amps up the acid in the wine a bit too much.
Pairing of Place: Liguria is known for pesto Genovese, a sauce made from basil, olive oil, garlic, pine nuts and parmesan. The creamy, silky sauce on linguine was divine with the acidity of the Vermentino and the rich mouthfeel of this particular wine.
Pedernales Texas Albariño 2016
Albariño is a grape native to Rias Baixas, in the northeast corner of Spain, on the Atlantic coast. It is light to medium in body and is known for its citrus flavors, stone fruit and a touch of saltiness, thought to be due to its proximity to the sea. It is relatively high in acidity and pairs beautifully with seafood. Pedernales delivers a beautiful wine with notes of nectarine, Meyer lemon and a bit of well-integrated oak notes.
Taco Pairing: Veracruz All Natural has award-winning tacos at locations all over Austin. I chose their fish taco, made with meaty white fish topped with chunks of mango, avocado, tomato and slaw served with a side of chipotle mayo. This taco was a perfect weight match for the wine, and the mango brought out the fruit notes.
Pairing of Place: A simple ceviche, made with white fish, lime juice, olive oil, salt and sliced Serrano peppers tasted absolutely delicious with this wine. The heat of the peppers was not too hot for the wine to handle, and the whole experience transported me back to a lovely seaside café in Spain where I enjoyed a mid-afternoon seafood snack with white wine.
Pedernales Cellars Texas High Plains Reserve Viognier 2017
Viognier is possibly one of my favorite white grapes. The best-known wines hail from the Northern Rhone Valley in southern France. The grape is delightfully floral with scents of honeysuckle and flavors of peach and citrus. It is medium to full bodied with lower acidity. Pedernales produces a gorgeous example that I have long been in love with. It has a full, creamy body, with mango, orange, peach, and flowers on the nose and palate.
Taco Pairing: I chose the Al Pastor (marinated pork with pineapple served with onion and cilantro) taco from Pueblo Viejo. This meaty taco was a perfect weight match for the wine since it stood up to the body of the wine, and the flirty pineapple notes complemented the fruit of the wine.
Pairing of place: If I found myself in southern France, I’d order a Niçoise salad for lunch. Greens, haricot verts, baby potatoes, Niçoise olives, boiled egg, marinated Spanish tuna and a shallot vinaigrette make for a healthy, hearty meal. The full-bodied Viognier was a lovely pair for the tuna, egg and potato in this dish. Given the lower acidity, the wine was not overpowered by the vinaigrette.
Cheers and happy pairings!
Ah, the month of love. The seemingly endless hunt for that unforgettably romantic gesture or trinket continues...What will you choose this year to amaze your Valentine? We invite you to look past the teddy bears and choose something that’s bound to bring you and your partner closer….wine.
We have just the right thing for lovers who want to stay in for the evening, and for those who want to venture out.
There are fewer things that are more intimate than sharing an exquisite bottle our with your loved one. A new release, this award-winning red is the answer to any question. Pick up a bottle for that special night, confident that magic is in store the moment the cork is pulled.
There’s always shared suspense when trying something new: What adventure awaits us? What flavors dare to seduce us?
Deep red, like a perfect Valentine rose, the rich Tempranillo begs you to take that first sip. Its velvety texture hits your lips. The wine is juicy, with a voluptuous body and tantalizing flavors of ripe Bing cherry, spicy clove, and sweet cinnamon. You look at your partner, eyes widening with surprise. It’s better than anything you could have ever hoped for. The flavors linger long after your sip, a delicious reminder that there’s more to come.
We invite you to take a sensory journey with your partner with a bottle of 2016 Pedernales Cellars Tempranillo Reserve this Valentine’s Day by pairing it with a delicious dinner for two. Tempranillo is incredibly delicious with all types of food because of its savory qualities, and, it pairs really well with grilled-meats.
Try it with a New York strip following this simple recipe:
- Remove the steaks from the refrigerator 1 hour before cooking.
- Heat the grill to high heat in the range of 550 to 700 degrees.
- Brush both sides of the steak with olive oil and season with salt and pepper.
- Grill for 3 minutes with the lid closed, and then turn it a half-turn on the same side to get those pretty criss-cross grill marks.
- Flip the steaks to cook the other side for 3 to 4 more minutes until it reaches 125 degrees for a rare to medium-rare.
- Let the steaks rest for 5 to 10 minutes before serving.
If you prefer to go out for a glass of wine, we have two fun events for you and your Valentine.
Join us to celebrate Valentine's Day on Thursday Feb 14, 2019 from 5:00 to 7:00 PM at our tasting room located at 34 Main St., in Fredericksburg, TX. Purchase a delicious glass of wine, and we will have three complimentary chocolate samples to pair with it.
To celebrate Valentine's weekend, join us for a complimentary live jazz session featuring Bruce Salmon with Coleman Berg on Saturday, Feb 16, 2019 from 1:00 to 5:00 PM at the winery in Stonewall, TX. Bring a picnic and blanket to enjoy wine and music with your Valentine.