Cowboys and Gauchos

cowboygauchobanner

The Wine & Food Foundation of Texas is gearing up for their annual Cowboys and Gauchos event at the Salt Lick in Driftwood this Sunday, February 24th.  It’s bound to be a great party celebrating the overlap between South American and Texan food and wine.  Foundation board member Howard Kells was so inspired by Francis Mallmann’s book, The Seven Fires: Grilling the Argentinian Way, he started the event as a way to taste Texas and South American grilling styles and wines side by side, and celebrate their unique cultures.  It is the Foundation’s top event for supporting Texas wines.

Chefs from restaurants around the Austin area including Jack Allen’s Kitchen, Fore, Live Oak BarbecueEstancia Churrascaria, Sentelli’s Sweets, Cafe Josie, El Alma and El Chile, will be cooking local meat using a wide variety of barbeque techniques like iron rig, iron crosses and parrilla.  Since it’s difficult to marinate or brine large animals, the Foundation and chefs search for an beast that will bring flavor and sweetness to the table after being cooked on a live fire.  This year, under the guidance of Jack Gilmore from Jack Allen’s Kitchen, they chose a Nilgai Antelope from a Hill Country ranch and will be offering samples after its long roast.

Alongside this incredible smorgasbord will be wines from all over South America and Texas.  Distributors specializing in South American wines will pour samples from their wineries, and winemakers and representatives from Texas will be on site talking about their bottles.  Participating local wineries include Pedernales Cellars, Becker Vineyards, Fall Creek Vineyards, Flat Creek Estate, McPherson Cellars, Spicewood Vineyards, Duchman Family Winery, William Chris Vineyards, and Cap*Rock Winery.  It will be an incredible opportunity to compare varietals like Tannat (the national wine of Uruguay and my favorite red varietal in Texas), Merlot, and Cabernet Sauvignon from the different regions, paired with barbecued game meat and other culinary specialties like homemade chorizo, beef tongue, wild boar tacos and bison chile.

In addition to all this tasting goodness, there will be a dance floor and live band for some twirling, and a raffle with a grand prize tour of the Hill Country valued at $3000.

Tickets are on sale now through The Wine and Food Foundation of Texas site and entry gets you into the best party around this weekend.

We’ll see you there!

Margaret Shugart

Advertisements

sustainability in Texas Wineries: Red Caboose Winery and Vineyards

This is the first of a series highlighting sustainable practices in Texas wineries and vineyards.

In addition to be centers for locavore culture and community awareness, many Texas wineries are dedicated to being environmentally conscious and practicing sustainability in creative ways.  With wine as both a farming and production venture, these practices have a multi-level impact and deserve a little applause.

We start with Red Caboose Winery and Vineyards because owner Gary McKibben has had an expansive influence on the industry, and he and his son Evan McKibben (winemaker), have taken sustainable practices very seriously in their own winery and vineyards.

Image

In addition to owning Red Caboose Wineries in Meridian and Clifton, Gary is an architect for a Dallas firm specializing in sustainable design.  The firm designed both Red Caboose buildings, as well as the buildings for Flat Creek Estate, Pedernales Cellars, Brennan Vineyards, Retreat Hill Winery and Vineyard, Texas Legato Winery, and La Bodega in Terminal D at DFW Airport.

special sustainable corks at Red Caboose 2

In their winery and vineyard at Meridian, they are using a variety of green technologies.  In the building, they source all their energy from solar panels (and actually generate enough energy to give back to the grid) and use geothermal cooling  for all their refrigeration and chilling needs.  They use sustainable building materials and recycle everything possible from both locations.  And for their corks, they buy composite with caps. The ends are solid and the middle cylinders are pieced together recycled corks.  They work just as well and make good use of what would be otherwise wasted materials.

Evan’s winemaking reflects a similar sentiment and dedication to the natural process: no ionization, no filtration, no computerized gadgets.  The wine is racked and moved through hoses and gravity.  This is in part to cut down on electricity use, and in part a commitment to original wine making practices. They are dedicated to quality over quantity and let the wine develop naturally from its vineyard beginnings, aging it in barrel and bottle as long as it needs.

In their vineyards, they source irrigation water from a rainwater catchment system and do not use pesticides.  They prune clusters to allow the remaining grapes to develop their own natural intensity and quality, and all fruit is hand-havested.  As Evan says, “We grow wine.” The same principles apply to any fruit they buy from outside sources.

How does all of this show in the bottle?  Splendidly.  Their 2008 Tempranillo/ Cabernet Sauvignon blend was one of the 22 Jefferson Cup winners (out of 499 entries) in 2011.  Their Red Ranger Tempranillo blend, 2010 Syrah/Malbec, non-vintage Syrah/Cabernet Sauvignon, and Blanc du Bois have also picked up awards as well.  You can find these, and their other stellar wines at these restaurants and retail outlets.

For more information on Red Caboose Winery and Vineyards sustainable design, visit their webpage or visit them in person at their Meridian and Clifton locations.

– Margaret Shugart

Red Caboose sign