by Andrew Chalk
That is what Sabrina Houser has heard on “good authority”. She is with Dry Comal Creek Vineyards and Winery which I used as example when I wrote about non-Texas wine in the Texas wine section of a new Whole Foods Market in the Dallas area. If her source is correct, Whole Foods may be implementing a policy change whereby the Texas wine section will be populated only by Texas wines. California wine sold by Texas wineries will be moved elsewhere. This actually opens up the tantalising possibility of Whole Foods sourcing more Texas wines from more wineries (they could use the winners of our Viognier tasting or our Tempranillo tasting as a crib sheet to start off). Furthermore, it makes Whole Foods a leader in Truth In Labelling regarding Texas wines. Continue reading
by Adam Sachs
When you are a winemaker you have the luck to work with something that is alive and you should never kill it.” -Serge Hochar
The final seminar of this year’s Texas Sommelier conference was “A Vertical Tasting of Chateau Musar,” a Lebanese producer I had tasted a few years ago during a D Magazine Supper Club event at Samar by Stephan Pyles. I remembered it tasting like a straightforward and refined Bordeaux blend, and was about to discover much more.
Master Sommelier James Tidwell explained the special significance Cheateau Musar held for him and Drew Hendricks, MS, and why they chose it as their first seminar focused on one producer. He then introduced the presenters of this seminar, Chateau Musar’s owner and winemaker Serge Hochar, and Paul Grieco, owner of Manhattan’s Hearth and Terroir. Continue reading