Let's Talk over Drinks
Rosé wine has become incredibly popular go-to drink in warm weather. Prized for its vibrancy and fresh red fruit profile, rosé is refreshing, easy to drink, and easy to pair. Just as it has become acceptable to wear white before Memorial Day, it is totally appropriate to drink rosé before the long weekend. All the same, we can consider Memorial Day Weekend as the unofficial start to Rosé Season.
Time to change that popular hashtag #RoséAllDay into # RoséAllMemorialDay!
Unlike many wines of this style, ours is made from grapes grown specifically for rosé in both the High Plains and Hill Country. We are delighted to mention that that some of the grapes in this blend came from the first harvest of our newest block of Mourvèdre at the Kuhlken Estate Vineyard. This Kuhlken lot was meticulously hand-sorted in the vineyard and on the crush pad, where we did a gentle, whole-cluster press of the fruit. Using this direct press, or maceration, method, the red grapes are crushed, extracting a touch of color from the grape skins which gives the wine its beautiful pink color. We fermented the juice at low temperatures in stainless steel to retain its natural vivacious acidity and fruity flavors.Our 2017 Texas Dry Rosé, a Rhône-style blend of Carignan and Mourvèdre grapes, is available currently and is a delightful wine to open and celebrate the long weekend. Like similar Rhône Valley Mourvèdre rosés, our rosé is the perfect balance of floral characters, fresh fruit flavors, and subtle dried herbal notes. It is rounder and fuller-bodied than a rosé made with a lighter-skinned grape (like Sangiovese). The 2017 bursts with bright, fruity aromas of candied watermelon, guava, red delicious apples, and strawberries. It is a luscious wine; juicy cherry and strawberry flavors carry through with a crisp finish.
The 2017 growing season was idyllic, with plenty of hot days and cool nights that allowed for a long growing season, allowing us to harvest ripe fruit. Hence, we were able to craft a rosé wine with such vibrant flavors and a rich, dark pink color. While we usually drink rosé wines young, the 2017 Texas Dry Rosé has the heft to last in your cellar for another year at least.
Memorial Day Weekend Pairings
Rosé is a fantastic light, refreshing style of wine tailor-made for a lazy Memorial Day brunch or picnic on the lake. Our 2017 vintage artfully marries the brightness of a white wine with the fuller body and lusher fruit flavors of red wine. We love it for its versatility: while it pairs famously with delicate fish, its acidity and juicy fruit also make it a surprisingly great wine to drink with Texas BBQ. It has just enough minerality to pair well with the saltiness of a dry rub.
On hot days, it is tempting to serve rosé wine as cold as possible. However, to bring out the complex fruit flavor, we recommend pouring it at a slightly warmer temperature than white wine — at about 50°F. Go ahead; pop your Pedernales Texas Dry Rosé in fridge for about an hour and a half before you open it.
No matter what you pair with our 2017 Texas Dry Rosé this Memorial Day Weekend, make sure you grab enough bottles to keep your party as vibrant as the wine that's served.
The Perfect Wine for a Spring Picnic
Could there be anything more wonderful than spring weather in Texas? A cardinal’s chirping begs us to go outside, spread a blanket, and bask in the warm sun and gentle breezes. What better way to enjoy the glorious season than with a picnic among the wildflowers with a delicious bottle of wine?
Just in time for spring picnics, we are releasing our 2016 Viognier Reserve. This is the fifth vintage for this highly acclaimed wine that won Gold in Lyon in 2012, and it is every bit as good as its medal-winning predecessors. In fact, this vintage won a Gold Medal at the San Francisco International Wine Competition.
Our 2016 Viognier Reserve is a blend of finished wines made from grapes grown in the Reddy and Bingham vineyards in the High Plains Appellation. Our winemakers expertly coaxed the best characteristics from the fruit grown in both vineyards. The Bingham Vineyards wine is lighter, more crisp and fresh, while Reddy Vineyard Viognier brings grilled pineapple and caramel flavors.
The results are absolutely delightful. The 2016 Viognier Reserve has complex aromas with layers of fresh citrus and honeysuckle with hints of guava, pineapple, ripe peach and toasted hazelnuts. True to its varietal, this is no wimpy wine. It’s a lush, smooth, and full-bodied Viognier with sweet honeyed pineapple notes.
This is a perfect picnic wine with complexity but drinkability. The rich flavors and bright acidity let it pair well with a wide variety of traditional picnic foods. We especially love it with fried chicken or a Cuban sandwich! Its opulent fruit flavors and full body also allow it to stand up well to spicy foods, and its zippy tartness makes it a fantastic match for the fattier foods. Here are a couple recipes for you to enjoy al fresco with our 2016 Viognier Reserve.
Spicy Fried Chicken
8 to 10 bone-in, skinless chicken thighs and drumsticks
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1/4 cup brown sugar
3 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 tablespoon cayenne pepper
Canola oil, as needed
Buttermilk, as needed
All-purpose flour, as needed
Combine the spices in small bowl. Coat each chicken piece liberally with spice rub. Transfer to large Ziploc bag. Place in the refrigerator and let marinate for at least 24 hours.
Fill a cast iron pan halfway with canola oil, and warm over medium-high heat. Add buttermilk to a large bowl. Add flour to a second large bowl. Dip each piece of spice-rubbed chicken into flour, then buttermilk and back into the flour. Place in the warmed oil. Cook the chicken until golden brown on each side, turning occasionally for about 10 to 12 minutes until they register 180° on a meat thermometer. Sprinkle with salt and drain on a paper towel-lined plate.
1 loaf Cuban bread, sliced lengthwise
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons yellow mustard, or to taste
1 1/2 pounds boiled ham, sliced
1 1/2 pounds roasted pork, sliced
1 pound Swiss cheese, sliced
1 cup dill pickle slices
Spread 2 tablespoons of butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and pickles on the buttered bread and top with the mustard-spread bread.
Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown. Wrap them in foil again to transport them to your picnic paradise.
Slice, serve, sip and savor.