By Conner Brown at The Grapevine
White wines are a definite go-to when gazing at a near boiling thermometer from a distance. These wines are served chilled, and can be refreshing and satisfying to a thirsty palate. However, it's important to take note of the varietal and fashion it was produced, as not all whites are the same. When discussing the body of a wine, we take into account a full-bodied wine will be rich in texture and flavor, and will likely carry a stronger alcohol content. As a summer drinker, these styles are not ideal when pairing temperature and taste. Lighter bodied wines often have structured acidity that refreshes the palate with every sip, while heavier selections embrace pairing potential and become missing puzzle pieces to favorite dishes. At the end of the day, there is one particular Texas wine that leaps into the spotlight for this event.
Despite warm temperatures, we must admit that this is still one of the most beautiful times to live in Texas. Leave it to a Texan to combine two of our most important summer traditions of barbecuing and drinking wine into one at the Salt Lick Winery. In addition to having some of the best BBQ in the state, Salt Lick grows and produces several different wines that usually require a trek to Driftwood to try (if you're not in Gruene, that is). Their BBQ White is an outstanding blend of Trebbiano, Vermentino, Pinot Gris, and Muscat. These varieties come together to form a citrus-forward medley, with strong undertones of limestone and lemongrass. Controlled by its unoaked aging process, a hint of Muscat gives this blend a short kiss of sweetness followed by refreshing acidity to pair perfectly with the patio and the brisket.