When food editor Katharine Shilcutt and I first began working on our cover story for this week’s edition of the Houston Press, “Texas Wines: Behind the Cellar Door,” our focus was on the heavy-handed use of chemicals in the cellar, a foregone conclusion for the majority of Texas winemakers.
But as we began to speak to winemakers and ask them some tough questions, it became clear that most of the wine bottled here in Texas is grown beyond the state’s borders — mostly in California but in some cases as far away as Spain and Chile.
As one winemaker put it, the amount of Texas fruit bottled here is “just a drop in the bucket,” even though, across the board, Texas wineries market their products as “Texas wines.”
… boils, hail, locusts, darkness, and death.
Do you want to tell the story?
Four cups of wine are raised during the Passover seder. Ten drops of wine are arranged on everyone’s plate to remember the plagues of Egypt.
Some day Oscar will tell the story.
Hag sameach, ya’ll!