Brian said it was dark and dense and really meaty. "It's not polite, but it's wholesome." Kim called it thick and yummy. Jim called it the best of the night.
Jean said it "could be GREAT in a couple of years." Ken thought it was unbelievable with lots of dark fruit. Brian called it "a wine to dive into and get lost in."
The Dixie Chicken restaurant had caught my eye on previous visits. On this day we made it our lunch stop. The food's good and the beer's cold and if you're in the area I recommend it. It's easy to see why it's an Aggie tradition.
This has just about everything I like in a sparkler, a soft, strawberry nose, beautiful pale salmon color, soft fizz. I really loved it. Carol called it a great holiday Brut. Jean loved the delicate bubbles and the color. Brian said it was "really jolly nice."
After their humble beginnings with one acre in Bryan that grew to thirty, they own 150 acres in West Texas and altogether there are more than 900 acres that are part of Messina Hof. In the late 80s and early 90s they started winning some major awards.
Kim called it a big, bold California style wine and enjoyed the blend. It sells for $38. Last up was Bel Vino's 2011 Zinfandel. Tony said it was like a spicy Tootsie Roll. "Yum!" Brain said "I like this. It's soft and coats the tongue with a velvety dark fruit. The Barry Manilow of wine."
Over four days I dined on food from some of the best chefs in the Big Easy as well as some up and coming culinary superstars. I stopped in at one of my favorite New Orleans eateries, Louisiana Bistro, where Chef Mars served up course after tasty course.
Paul V & Merrill Bonarrigo, Paul M & Karen Bonarrigo
When I bring up the topic of wines from Texas, I invariably get a guffaw, a "they make wine in ...
