Let's Talk over Drinks
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!
No one said being a farmer is easy. That is particularly true for those of us who enter the profession after starting our careers in other “fields.” We have learned a lot about growing grapes and vineyard management in the past 25 years since first planting our Kuhlken Vineyards.
Here are 25 things we have learned:
- People think having a vineyard is a very romantic idea.
- One never thinks one’s own vineyard is romantic in the least.
- A good vineyard manager is worth every penny you pay him/her.
- Never plant vines in the Texas Hill Country without first putting in the irrigation system — Yes, seriously, we had to learn this the hard way.
- Learn your vineyard site microclimate, soils, and topography, and what is likely to grow well there. In our case we learned the hard way rather than before planting our first vines. This meant pulling up Chardonnay and Sauvignon Blanc and planting Mourvèdre and Sangiovese.
- Don’t grow something just because you like the grape. Only grow those grape varietals that are going to thrive in the Texas Hill Country.
- Do not plant in a freeze pocket, meaning leave unplanted the bottom of the slope where cold air will accumulate.
- It takes an army of people to hand-harvest a vineyard, so make lots of friends. Wine helps.
- Pruning in the Texas Hill Country means working outside in 35-degree weather, usually with a chilly wind and often a slow drizzle, for eight hours a day while doing hand crunches … for a week.
- One of the most beautiful places in the world is to be in a Texas Hill Country vineyard during wildflower season.
- A benefit of having a family-owned vineyard is that it creates a common purpose across generations and increases time family members spend together. This is especially valuable for the oldest and youngest generations (says the middle generation).
- Different grape varietals have noticeably different annual life cycles with great variation in the timing of when the vines bud out, to how quickly they develop their canopy, and to the sensitivity of the harvest date. It is essential to spend a lot of time walking the rows and observing the evolution of each varietal throughout the year.
- One develops a whole new appreciation for dirt. There can be vital differences in what’s below one’s feet over the space of just yards.
- Busting through caliche with a breaking bar in order to plant vines is like trying to rip through concrete with a child’s plastic spade.
- Once bud break has occurred in March, it is impossible to sleep any time the forecast shows temperatures dipping below 35 degrees.
- Once bud break has occurred in March, it is impossible to sleep any hail is in the forecast.
- Forget sleep during harvest and crush season. During a typical day, we start picking at 6 am and don’t finish crush until well after midnight.
- Sunrise over the vineyard on harvest day is magical.
- Always try to finish hand harvesting in the Texas Hill Country by 10 am before the heat really gets going.
- Wear sunscreen.
- Black widows like vineyards, so wear gloves when harvesting.
- Raccoons can devour what appear to be diarrhea-inducing amounts of grapes.
- One of the most vibrant displays of Autumn foliage in the Hill Country is in the vineyard.
- Lots of grape varieties thrive in the heat of the Texas Hill Country, including Mourvèdre, Grenache, Touriga Nacional, Tinta Amarela, Sangiovese, Petit Verdot, and Albariño …
- … but the king of grapes in the Texas Hill Country, and in Texas in general, is Tempranillo.
After 25 years of learning in the vineyard, we have accomplished a lot. And we are certain that there is a lot more for us to learn.
We are celebrating the five-year anniversary of our Tasting Room Manager, Marissa Contreras, working at Pedernales Cellars. For many of our guests, Marissa is a familiar face at the winery, and we want to take this opportunity for you to get to know her a little better.
Marissa joined Pedernales Cellars in June 2015 as our Special Projects Manager. She excelled in her first project, the launch of our special release, allocated wines, Kuhlken-Osterberg. It was a fantastic way for her to become immersed in our winery culture, working closely with the owners, for such a momentous new wine introduction.
“It was awesome to plan the premier release of the K.O. wines, and the launch event,” remembers Marissa. “I had such a great beginning to my role at Pedernales Cellars. I shadowed team members the first two weeks, attended wine tastings and educational sessions, and met with vendors. It was an incredibly immersive experience and mind-blowing interesting. The wine industry seemed so romantic and such a great fit for me. I was hooked!”
Before joining the winery, Marissa had not worked in the wine industry. She is a graduate of the University of Texas at Austin with a Bachelor of Arts degree in psychology, with a focus on racial and gender stereotypes. Following graduation, she worked with at-risk youth at a nonprofit in East Austin, and then worked as a retail manager at Walgreens for seven years. In that role, she discovered that she had a keen business sense.
During her time at Walgreens, she started attending wine dinners. Through these wine dinners, Marissa became reacquainted with an old friend who worked at Pedernales Cellars and operated a wine shop in San Antonio.
“The first time I stopped into her wine shop, I picked out my first wine, which happened to be a Texas wine,” says Marissa. “It was a Spicewood Vineyards Tempranillo, and I was really impressed. That experience made me super interested in exploring wine, and my palate expanded. I realized that I had a knack for tasting, which further sparked my curiosity. My passion for wine and my friendship with someone in the industry opened doors for me to have a broad exposure to wine. I knew I was ready for a new adventure at the same time that Pedernales Cellars was hiring for a new position. It was perfect timing, and my retail background with multi-tasking and a focus on customer service was a good fit.”
It was clear that Marissa was capable of handling big assignments. She took on the role of managing our wine club, where her customer relations experience helped her shine. At the time, the winery was growing rapidly, and we counted on her to ensure things ran smoothly. She assumed more responsibility for our direct-to-consumer manager role too, and eventually requested to take on more responsibility for marketing, working directly with me. Her passion and drive to help the winery is impressive.
Guest Education in the Tasting Room
Two years ago, we had an opening for Tasting Room Manager, and she immediately threw her hat into the ring for the role. It made terrific sense for her to be in that position. Not only did Marissa’s customer service background make it a great fit, but she also had a great relationship with the tasting room staff. It was where she needed to be.
“That was the start of a great journey to enhance the focus of our tasting room on wine education,” says Marissa. “Hospitality and customer service are essential, and it is paramount that we make customers feel fantastic when they visit. We’ve built a strong tasting room team that is dedicated to education and customer service.”
Wine can be a bit daunting when people are first getting interested in it. It’s almost like learning a new language. Because of that, the Pedernales Cellars team works hard to be knowledgeable about wine, so we can make it easier to understand for our guests. We have educational sessions for the staff to learn more about a wide variety of topics, such as grape growing and the specifics of grape varietals, regional influence on wines, vintage variation, and how to evaluate wine in blind tastings. Marissa inspires curiosity in the staff. She has pursued additional educational opportunities outside the winery with Guild Somm and TEXSOM, plus she has attained a level 2 certification with the Wine & Spirits Education Trust. Marissa is excited to continue her wine studies to achieve WSET level III.
Marissa says, “I take delight in that it is all about teamwork. We are all dedicated to educating each other. It inspires me to push myself to keep learning. Our tasting room team learns a lot from our production team. We spend time in the cellar to understand the winemaking process and the direction that our winemakers, David and Joanna, have for our wines. Understanding how our wines are made really helps us relate our wines better to our customers and wine club members.”
She continues, “I find it inspiring and eye opening to see our production staff putting in such long hours during harvest. The day is not done until the work is done. When the grapes come in during the middle of the night, David and the team are there well past middle of the night even after being in the vineyards before dawn.”
Marissa’s experience at the winery has helped her sharpen her palate and deepen her appreciation for wine. Her favorite wine is the Pedernales Cellars Valhalla 2016. “I still have two bottles in my cellar. It is such a beautiful wine to pair with food. I’m drawn to Italian varietal wines, and think it is perfect served with a red sauce with homemade meatballs. The Valhalla is like a dream. I also love the Kuhlken Vineyard Reserve 2015. It is so unique. I love to have this with a very special meal like lamb chops and roasted vegetables. I love it so much.”
While the romance of wine initially drew Marissa to Pedernales Cellars, it is the unique experiences she has with our guests that inspire her. She is touched by the numerous marriage proposals that happen on our property. The sweeping Hill Country view draws people to propose to their loves on our property, and the delightful experience they have has led many couples to become wine club members. It’s that family-like connection with guests that fires her up.
“I will never take for granted that we are here for our members and our loyal customers,” says Marissa. “What we have to offer can add to the richness of their lives. The wines that they take home can lead to an incredible experience with their families or friends. I love seeing our wines travel the world with our customers. It is special to me that we can be a highlight of people’s vacation or can help them create a special moment at home.”
This year, Pedernales Cellars marks the 25th year since the planting of Kuhlken Vineyards, our family vineyard. My how time flies! When our parents first planted the Kuhlken Vineyard in 1995 they had no way of envisioning where we’d be today, but they certainly did give us roots that we take pride in even to this day – and into the next generation.
The key to our growth over the years has come with our understanding that no matter how much we learn about the Texas terroir we’ll always be learning more. The land is our greatest teacher and it’s our connection to it that makes Pedernales Cellars special.
In celebration of our landmark anniversary, we are pleased to share with you 25 fun facts you may or may not know about our history – starting with the planting of Kuhlken Vineyards.
- Kuhlken Vineyards was originally planted by Larry and Jeanine as an early retirement project. They were returning to the land after a professional life in the IT sector and were interested in growing grapes to sell to other Hill Country wineries.
- When getting started Larry and Jeanine Kuhlken received advice from their friends, the Johnsons, who grew grapes in Red Mountain AVA of Washington state.
- The vine on display over our reserve wine bar in the tasting room is nineteen-year-old Cabernet Sauvignon. It was 19 at the time it was cut down. That vine was part of the original Kuhlken Vineyard planting in 1995.
- The planting of Kuhlken Vineyards was a family affair. Julie came back from California where she was living at the time to help plant and water the new vines. David came up from Houston to help install the vineyard’s irrigation system with their dad.
- Part of Kuhlken Vineyards is located in Bell Mountain AVA, the oldest American Viticultural Area (AVA) in Texas. It was formed in 1986 by Bob Oberhelman of Bell Mountain Winery. The vineyard is also located in the Llano Uplift a geological phenomenon that brought old, infertile soil to the surface around 300 million years ago, including the degraded sandstone in Kuhlken Vineyards.
- Kuhlken Vineyards is broken into Blocks based on when they were planted.
- The original planting in 1995 was of four varieties: Sauvignon Blanc, Chardonnay, Merlot and Cabernet Sauvignon. In the beginning, Larry and Jeanine sold their grapes to other wineries. These were the varieties that their customers wanted in the 1990s.
- The front vineyard was planted in 1995 and is known as Block Zero.
- The vineyard is located on North Highway 16 which is an excellent place for a vineyard, but not for a tasting room. So, the Kuhlken family selected a winery/tasting room site on the well-traveled 290 corridor. Even as the wine region grows, to this day, there are no tasting rooms on North Highway 16.
- Of the original plantings, the red varietals did OK, but the whites did not thrive and were eventually replaced with Mourvèdre. As Block Zero Mourvèdre thrived, the varietal gained favor among Texas winegrowers.
- Block Zero now includes Cabernet Sauvignon, Merlot, Sangiovese, and Mourvèdre. These varietals adapt well to the hot summers in Texas. The Merlot vines are pictured to the left in early growth stages, March of 2020.
- A new section of Kuhlken Vineyard was planted in 2007. That is known as Block One which includes Mourvèdre and Tempranillo.
- Block Two was also planted in 2007 and includes the Portuguese variety, Touriga Nacional. This is a high-quality grape with origins in Portugal.
- In good vintage years, Pedernales Cellars will bottle wines sourced from individual blocks, such as the 2018 Block Zero. Club members gain exclusive access to these wines when they are released, or when we offer library tastings.
- The only significant planting Pedernales Cellars has of a white wine variety is Albariño. Albariño is a light-bodied white grape that is widely planted in Spain and Portugal.
- Kuhlken Vineyards was developed into a commercial vineyard and winery by Larry and Jeanine’s children, Julie and David. The winery remains a family business to this day.
- Glögg wine is a holiday tradition at Pedernales Cellars inspired by family connections in Sweden and the German heritage of Gillespie County where the winery is located.
- Joanna Wilczoch became our co-winemaker after her Southern hemisphere harvest in spring 2019 in New Zealand. Previously, she had worked as Dave’s assistant. Joanna is a super-taster with an excellent palate which compliments Dave’s understanding of what varietals work well in Texas.
- The founders of Kuhlken Vineyards, Larry and Jeanine Kuhlken, met working on the Apollo 11 mission over 50 years ago. Our popular “Over the Moon Rosé” wine is meant to honor their story.
- In 2020, Pedernales Cellars created a label exclusively for retail markets called Six Generations. This wine label is meant to honor the strong family connection to our land spanning six generations while expanding consumers’ access to quality, Texas-grown wines.
- Pedernales Cellars is fortunate in the site for the winery because there is a hill that rises quickly behind the tasting room. This formation allowed the family to build a barrel room directly into the hill which uses natural cooling to reduce the winery’s carbon footprint.
- The wine club lounge is a 1880s farmhouse that was moved from its original location in Fredericksburg to its current location in Stonewall. The tasting room is comprised of additions to this original structure.
- Pedernales Cellars started a wine club soon after opening in 2008. We have three tiers of Pedernales wine clubs including a Winemaker’s Choice club with both red and white wines and a red wine only club.
- In 2014 we added our Collector’s Club for Kuhlken-Österberg wines that are released only once per year and are offered in only 6 bottle and 12 bottle memberships.
- In addition to our estate vineyard, Kuhlken Vineyards, we have worked with a select set of growers around the state to source the best Texas fruit possible for our 100% Texas grown wines. Most of these relationships are long-standing.
We are grateful.
As we celebrate the 25th anniversary of Kuhlken Vineyards we are filled with gratitude for each and every person that has supported us over the years. Because we are committed to sharing and educating our community, we encourage you to follow Pedernales Cellars on our various social media channels. We enjoy sharing behind the scenes photos and videos to tell our story, and to keep consumers informed of what it takes to bottle the taste of Texas terroir from vine to wine.
If you are feeling like you’re in an entertaining rut with your friends, we recommend shaking up the normal routine of cheese, wine, and charcuterie for a blind tasting among friends. Blind tastings are a great way to initiate a thoughtful discussion about the wines you enjoy and trying wines without knowing what they are challenges everyone to take time to appreciate and evaluate each sip with intention.
So, what is a blind tasting?. In a blind tasting, you conceal information (ie: the label and bottle) that may influence the tasters’ opinion on the wine itself. While tasting each wine, everyone writes down notes about color, aromas, flavors, and any other details they notice. With this style of tasting, you may be surprised by what you learn about your own tastes as well as your friends’ preferences too. Here are our top three tips for hosting a successful blind tasting party with your friends.
1. Gather the supplies.
Notebooks or cards for tasting notes and pens are a must. This is how you and your guests can keep track of your thoughts and initial impressions of each wine for later review. Stock plenty of clean and polished glasses, ensure there are enough spittoons around the table and have some snacks available.
Determine how you will mask your bottles - paper bags, foil, gift wrap, anything goes so long as you and your guests will be unable to determine the wine by looking at the bottle. Remove foil capsules and be sure that you mask the bottle shape if it’s a giveaway. Have different corks or bottle stoppers available that won’t give away the identity of each wine. Last but not least, pick the wine list then separate the reds and whites - mask, number, and prep them for service.
If you and your friends are new to wine descriptors you may consider printing out a few resources such as the Wine and Spirits Education Trust (WSET) systematic approach to tasting or the Court of Master Sommeliers deductive tasting grid to help guide the process.
2. Determine your food and wine menu.
This is where you can let those charcuterie board building skills shine. You may not think you need food for a wine tasting, but it’s a very good idea to have food when you are going to be drinking a higher ABV beverage like wine. Not all of your guests will be spitting out their tastes of wine, so having food will help to absorb some of the alcohol.
Salty foods have an interesting effect on the palate acting almost like a reset button. Bear in mind that the food you select should not overpower the wines, but rather serve to keep your guests satisfied. Be sure to select a variety of starchy, cheesy, briney, fresh fruit and veggies for color and texture. Finally, add a few salty items that will pair well with an array of wines and satisfy diverse palates.
When selecting the wines for your blind tasting, we recommend having something among them that is common like the varietal or the appellation of origin. Or if you want to take a deep dive into a region or producer, go “vertical” and see if you and your guests list the wines in the blind tasting in order of vintage year from oldest to youngest.
Our wine club manager recommends trying either a white or red wine lineup. Try a Pedernales Cellars white wine varietal blind tasting selection of:
See if your guests can figure out which white varietal is in the glass. Or, if you have guests with advanced tasting skills try something more difficult like this Tempranillo based lineup:
3. Consider your setting.
When tasting wine, your setting can influence your perception quite a bit. It may seem obvious, but when closely evaluating a wine, more light helps guests to examine the color of their wines.
When hosting a blind tasting at home resist the urge to burn your favorite candles, incense, or wear heavy perfumes as all of these have a significant impact on the olfactory experience. “Nosing” a glass of wine is a fantastic way to narrow down the potential varietal, region, or vintage year so be sure not to compromise your guests’ ability to appreciate the aromatic nuances of their wine.
As the host, it is also your job to keep the blind tasting moving in an efficient and somewhat organized fashion. This can become difficult when you’re among friends (especially as you sample many wines) so do not get too uptight about it if your blind tasting party evolves - just be prepared to tactfully refocus everyone if it becomes necessary. If you are really worried about it, consider narrowing the menu to only three wines so there is more room for chatting between each tasting.
Remember rule number one of a wine tasting party. Have Fun!
When hosting a blind wine tasting party with friends, always remember the goal is to have fun and enjoy good wine and your company! Take the time to savor the experience, appreciate the wine, and get to know a little more about your friends’ tastes in the process.
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!
Many are familiar with the holiday tradition of mulled wine, served warm with spices. Quite simply, a nice mulled wine is like “Christmas in a bottle” and that’s why we love it so much – the smell alone evokes memories of holidays shared with loved ones. After making Glögg a part of our own family traditions for years, we brought home a few samples home from Sweden for David to study as we prepared to release our own under the Pedernales Cellars label. The rest is history.
What is the history behind Glögg wine?
You may not realize it, but the practice of making mulled wine did not begin as a holiday tradition. It actually originated with the Romans who warmed their wines in the winter to ward off sickness. Then Europeans began adding spices to support their immune systems during cold and flu season. It wasn’t until the late 1800’s that Cognac-Glögg became associated with Christmas, a tradition that continues to this day.
Why does Pedernales Cellars make a Swedish style Glögg?
In addition to paying homage to our Swedish Osterberg family roots, I also lived in Sweden for several years. I always loved that at Christmas time, wherever you went, you would be greeted with warm Glögg in little glass mugs filled with almonds and raisins. Everything about that custom compliments the spirit of the giving season so nicely. Glögg is also the only wine that pairs with cinnamon buns which are also prevalent in Sweden.
Considering family heritage, I tend to prefer the Swedish style mulled wine to the German-style Glühwein. Glühwein is primarily spiced with cinnamon, but traditional Swedish-style Glögg offers much more complexity with cardamom, cloves, and nutmeg in the mix.
How long as Glögg been a tradition at Pedernales Cellars?
We made our first Glögg in 2009, and it was an instant hit! This year marks our tenth year and we are proud to be one of the first to make a traditional style mulled wine from Texas.
Because the nose is complex and features so many of the holiday smells that our guests know and love the wine has developed its own cult following. We begin getting requests for it as early as September.
What does Glögg taste like?
Guests are often surprised by the flavor profile and how much it really is “Christmas in a bottle.” Even wine writers, who are often very skeptical at first, warm to it (no pun intended!) once they taste it.
For our tasting room team, we have something fun to offer our guests that is out of the ordinary and often unexpected. Glögg is an experience that our guests can also take home to share with friends and family over the holidays, and at $20 per bottle, it is also a great gift-giving idea.
The bottles sell out soon after our holiday Glöggfest. This year (2019) we will celebrate Glöggfest on December 14th in our estate tasting room.
Above photo credit: Heather Baird
How to prepare Glögg
Family recipes vary greatly, but all include wine that is slowly warmed with spices, sugar, and sometimes additional spirits like brandy. We usually warm our Glögg in a slow cooker set on high. While warming the wine you'll need to add some sugar (1/4 - 1/2 cup per bottle of wine) depending on your taste. You can also add dark raisins for flavor. Ladle the wine into mugs, and serve hot with toasted almonds and dark raisins to garnish, add citrus if desired.
Pairs well with cinnamon buns or gingerbread.
Pedernales Cellars is fortunate to work with the best wine growers in the state of Texas. The best grapes deserve to be featured in limited production wines. We are proud to release our next two Signature Series Collection wines. These wines, created by the Pedernales Cellars winemaking team are one and two barrel lots of single varietal, single vineyard wines that highlight the most extraordinary blocks from the vintage. They are extremely limited, and we are super excited to share them with you.
At our Fall Wine Club Party, we will preview the 2016 La Pradera Tannat with the Winemaker. This will be one of the only times you will be able to taste and pre-order this wine.
2016 La Pradera Tannat, Texas High Plains
This wine is the first varietal Tannat that we have ever released and was planted for us by the folks at La Pradera Vineyards in Brownfield, TX. It is a relatively new grape to our cellar. We planned to use this variety as a blending component for the rich flavors, tannin, and color it can contribute to a wine. However, after tasting this lot in the cellar, we decided this vintage absolutely had to stand alone.
La Pradera Vineyards and is managed by a Texas winegrowing legend, Andy Timmons. This 120-acre vineyard used to be home to a raucous nightclub, now the winegrowing operations headquarters a tranquil and serene change of pace (except during harvest season).
Acclaimed for their red wine varietals, La Pradera is situated at 3,300 feet in elevation, has Amarillo fine sandy loam soil over clay which are a great combination to consistently produce some of the best wines in the state as featured in Texas Highways Magazine and Texas Monthly Magazine. Their Tannat is no exception.
The 2016 La Pradera Tannat has loads of character and intensity with scents of bramble, tar, dark chocolate, blackberry jam, eucalyptus, dried currants, dried cherries. Pleasant minerality underlies lush flavors of blackberry jam, cocoa, earth, and fresh green herbs. This Tannat has a pleasant finish with a hint of eucalyptus, and ample tannins that make it age worthy through 2023.
This wine especially complements smoked or cured meats, sausages, and game. We hope you’ll enjoy this wine as much as we have. It is the first harvest from this block, and we are looking forward to many more to come.
2017 Farmhouse Vineyards Cinsault, Texas High Plains
Since we opened our tasting room in 2008, we are well known for our wines made with Rhône varieties such as Grenache, Syrah, and Mourvèdre. But more recently, we have worked with growers such as Farmhouse Vineyards to expand our range of Rhône varieties to enhance both the red and rosé wines. Cinsault is one such addition, and this expressive 2017 vintage gives our club members a chance to experience Cinsault on its own. We think wine club members will understand why this variety has earned a place in our cellar as a blending component once they experience its bright fruit flavors.
Operated by the Seaton and Furgeson brother/sister team, Farmhouse Vineyards is comprised of four vineyards on sites covering 112 acres in the High Plains AVA in West Texas. The vineyards situated at 3,330 feet in elevation see hot days and cool nights. The climate is similar to the hot, windy weather in the Southern Rhone Valley and Chateauneuf du Pape where the Cinsault grape thrives. The variety withstands dry conditions and grows well in the loamy soils of the High Plains.
We bottled the 2017 with about 9 months of barrel aging in neutral oak allowing the expressiveness of this light-bodied wine to really shine. It has bright notes of fresh strawberries, cranberries, fresh tobacco, and basil. It will fill your mouth with just-picked summer strawberries and a long finish with soft tannins.
Our 2017 Farmhouse Vineyards Cinsault is a great aperitif and is easy and lovely to drink on its own. It pairs beautifully with soft goat cheeses, blueberry salads, trout or salmon seasoned with dill.
With its lighter skins and soft perfume Cinsault is particularly suitable for fruity, early-drinking reds. This wine is being released now with the hopes you’ll enjoy it young and get the full expression of fruit flavors. Drink up and don’t worry about cellaring!
Join us at our Fall Wine Club Parties to preview the outstanding 2016 La Pradera Tannat.
Pedernales Cellars is fortunate to have an amazing estate vineyard located close to our winery. Kuhlken Vineyards is the heart of the family-owned winery. My brother, and Pedernales Cellars winemaker, David Kuhlken, and I relish the family history that has gone into cultivating vineyards and thoroughly enjoy our roles in helping the vineyard to evolve over the past two decades.
Our parents, Larry and Jeanine Kuhlken, planted a 5 acre the vineyard in 1995 originally on a 55 acre property adjacent to State Highway 16 in Fredericksburg in the Bell Mountain AVA (American Viticultural Area) in the Texas Hill Country. We have since expanded the vineyard to 17 acres with the totally property now at 295 acres. Our parents had a dream to return to their agricultural roots, having both grown up on farms for part of their respective childhoods.
Kuhlken Vineyards is situated on rolling hills with excellent soil and enjoys cooler evenings, making it one of the most ideal locations in the state for grape growing. At this site, we grow Albariño, Grenache, Mourvèdre, Tempranillo, and Touriga Nacional, and small amounts of Cabernet Sauvignon and Merlot, for our award-winning vineyard designated wines. Each grape variety is in various stages of ripening, and we are quickly approaching harvest. The Pedernales Cellars team will soon be incredibly busy in the vineyard bringing in the grapes for the 2019 vintage.
We’re incredibly enthusiastic for harvest and want to share that excitement with you. We have two excellent ways for you to celebrate the Texas Wine Grape Harvest:
2019 Pedernales Cellars Harvest Photo Contest
Here is your opportunity to experience harvest and share it with the world. Now through August 22, 2019, we invite you to capture and share the hard work, passion and beauty of this unique time during the wine cycle in our Harvest Photo Contest.
- To enter the 2019 Pedernales Cellars Harvest Photo Contest, simply shoot a photo of any Texas wine-grape vineyard during harvest, tag your shots with @PedernalesCellars and hashtag #PedernalesHarvest19 and share them on Facebook or Instagram. We encourage you to tag other fantastic Texas wineries as well.
- Follow along via #PedernalesHarvest19 as the contest is also a great way for you to get unique insights into the winemaking process right from the start and an appreciation of the hard work, commitment and passion that goes into every bottle.
- The winner will receive tickets to Grape Stomp, and a Wine & Food Pairing event on September 15, along with Pedernales Cellars logo Riedel glasses.
2019 Kuhlken Vineyard Harvest Tour
On Saturday, August 3, beginning at 9:00 we invite you to take a little road trip to see the harvest firsthand at our estate vineyards in Fredericksburg. This tour begins at Pedernales Cellars at 9:00 a.m. and includes transportation to and from Kuhlken Vineyard, a picnic lunch, and a tour of our winery.
For more information, please visit: /events/2019-Harvest-Vineyard-Tour
No good wine is complete without a good story. In our case, our newest rosé wine was inspired by a tale of love.
Pedernales Cellars is a family-owned winery, and we are extremely proud of that fact! Larry and Jeanine Kuhlken, founders of Kuhlken Vineyards and the matriarch and patriarch of our family, have been married for a grand total of 50 years. They met while working for NASA on the Apollo 11 mission and have been together ever since. As they are a stellar (see what we did there?) example of love and loyalty, we decided to dedicate our latest wine release to them: the “Over the Moon” rosé. We wanted this wine to symbolize both their commitment to each other and the foundation of their inspirational relationship.
There’s even more to be “over the moon” about; the stunning flavors of this Rhone-style blend include mouth-watering strawberry, vibrant cherry, and chalky minerality. Made with 100% Texas-grown grapes, it makes an incredible addition to every summer dish, from grilled vegetables to lighter meats and charcuterie. This beautiful rosé is a winery exclusive, and you can now pick up a bottle at either of our tasting rooms!
Join Our Rosé Food and Wine Pairing Experience
To celebrate the release of this wine in the middle of rosé wine season, we are hosting our Rosé Food and Wine Pairing Experience on Sunday, May 19th, 2019 at 2:00 PM. Join us to taste through a flight of several rosés from our library collection paired perfectly with small bites prepared by Chef Leo Aguirre of Fischer and Wieser. For tickets, please visit: /product/Rose--A-Food-and-Wine-Pairing-Experience.