Heat Quencher

By Conner Brown at The Grapevine

      September is a bittersweet month for many of us in the Hill Country. For some, there’s a light at the end of a blistering hot tunnel. For others, it marks an unwinding of the summer season and perhaps a return to not-as-fun activities. Ultimately we can all agree it's been hot and, whether we lament or embrace a cooler climate, we can likely agree on that front. In this new environment of “normal” however, our methods of staying cool are changing. Many of us have simply resorted to making friends with air conditioners and wine bottles, and we'd be hard-pressed to find better companions in such strange and steamy times. However, the decision is never easy as individual wines carry unique expressions from vintages to varietals, which can add some stress to the situation. It's far too hot to panic, so a great strategy starts with staying local and choosing wine made for Texans, by Texans. 

      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.