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22 results, sorted by relevance | sort by date
Day Trips
Taking a wine-tasting journey through Texas wineries
"...the Rhone and Italian varietals such as Sangiovese, Viognier, Mourvèdre, and Syrah. The winery is in a converted soda-bottling..."

Dec. 28, 2007 Column by Gerald E. McLeod

Austin Wineries Revive an Ancient Winemaking Technique
Locals winemakers go back to the earth
"...single varietal wines using the vessel, starting with a Mourvèdre from Lost Draw Vineyards, followed by a Tannat from..."

July 24, 2020 Food Feature by Veronica Meewes

Weekend Wine
Tablas Creek Wine is dependably tasty (and even better on sale)

June 23, 2018 Food Post by Wes Marshall

Weekend Wine: Vermentino
Take your pick: Italy, Texas, or California?

July 5, 2024 Food Post by Wes Marshall

Lazarus Opens on Airport, J-Prime Opens Downtown, Old Thousand and JewBoy Bring the Holiday Fusion, Chanukah Gets the Haute Cuisine, and Everything Is Beginning to Look a Lot Like Christmas
All the news that’s fit to get your taste buds quivering

Nov. 30, 2022 Food Post by Wayne Alan Brenner

Jo’s Helpful HAAMburgers, World Saké Day at The Yard, Suerte’s Seafood Flex, Perry’s Fall Feastables, Cory Starr Shines, No Shortage of Good Booze, and More, More, More
All the news that’s fit to get your taste buds quivering

Sept. 28, 2022 Food Post by Wayne Alan Brenner

Weekend Wine: Boxed Wines for the Current Reality
Wine tastes even better during quarantine

April 4, 2020 Food Post by Wes Marshall

Local Wine Experts Rank 48 Canned Wines Available in Austin
Good wine comes in cans, too
"...$6) – This unconventional blend of Grenache, Grenache Blanc, Mourvèdre, and Roussanne was "dry, tart, and lees-y," with "a..."

July 12, 2019 Food Feature by Tom Thornton

Weekend Wine: Nothing Says Spring Like Rosé
Four delightful – and affordable – lightweight, full-flavored wines

April 6, 2019 Food Post by Wes Marshall

Weekend Wine
Les Aspres is great with burgers, lamb, and everything else

June 30, 2018 Food Post by Wes Marshall

Weekend Wine
Great wines from Spain, Italy, France, Corsica, and … Texas?

March 17, 2018 Food Post by Wes Marshall

Alamosa Wine Cellars Is For Sale
Warm-weather varietal pioneers are ready to retire

July 8, 2015 Food Post by Virginia B. Wood

Through Rosé Colored Glasses
Rae Wilson helps Austin reconsider the pink drink
"...team at Lewis Wines, and is planted with Grenache, Mourvèdre, and Cinsault, varieties that thrive in warmer climates. "Making..."

July 25, 2014 Food Feature by Claudia Alarcón

Wine of the Week
New releases from Talbott and Bonny Doon

June 6, 2014 Food Post by Wes Marshall

Top 10 Texas Wines
"...Roussanne, Gre­nache Blanc, Marsanne, and Vermentino; or reds like Mourvèdre, Grenache, Syrah, San­giovese, Dolcetto, Barbera, and Tem­pra­nillo. These are..."

Jan. 3, 2014 Food Feature by Wes Marshall

Wine of the Week
Vintner Randall Grahm turns his eye to Texas grapes
"...and were especially excited by the Grenache, Cinsault, and Mourvèdre. Then, he stopped us and appeared ready to impart..."

Oct. 12, 2012 Food Column by Wes Marshall

Time To Pull Out the Big Red Wines
Check out these big-bodied reds

Oct. 22, 2010 Food Column by Wes Marshall

Wine of the Week
High-quality wines from the Languedoc region, found locally
"...In this case, it's made from 60% Syrah, 35% Mourvèdre, and 5% Grenache Noir, all of which are grown..."

Jan. 15, 2010 Food Column by Wes Marshall

Day Trips
Mason isn't your normal small Texas town
"...County. Pullum has had success in blending Syrah, Primitivo, Mourvèdre, and Grenache grapes. "All of the grapes we use..."

March 27, 2009 Column by Gerald E. McLeod

Science-Fiction Wine?
Bonny Doon's Randall Grahm keeps winemaking weird
"...the famous red wine of Châteauneuf-du-Pape, with Grenache, Syrah, Mourvèdre, Carignane, and Cinsault grapes. Its blackberry and raspberry aromas..."

July 25, 2008 Food Column by Wes Marshall

Beyond the Spritzer
Cooling off with summer wines

July 18, 2008 Food Feature by Wes Marshall

Wine of the Week
Sometimes, bigger is better

April 13, 2007 Food Column by Wes Marshall

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