Two weeks ago, I moderated a panel during Culinaria’s Third Coast Cocktail Summit. Panelists were Jennifer Beckmann of Re:Rooted 210 Urban Winery, Jennifer Syma of Becker Vineyards, James Smith of Château Wright, and Anisa Elizondo with the Texas Department of Agriculture. The discussions centered around Texas wines on Texas restaurant lists. Each panelist brought expertise to the discussion, and I was blown away by non-industry audience feedback after the session regarding how interesting and eye-opening the topics were. Topics included the benefits of having Texas wines on Texas restaurant lists, ways to increase interest from sommeliers and wine buyers, the challenges and opportunities for distributors and wineries, preparedness for a potential increase in demand, and more.
Ultimately, if you want to eat local and support local, drinking local is a big component. Texas wine is an agricultural product.
There is a lot of work to do to get more Texas wines on Texas restaurant lists across the state. For consumers, if there is a restaurant you frequent, take a look at the wine list. How many Texas wines are on the list? Consider asking for more Texas wines. But if you ask, be ready to purchase if and when the wine makes it to the menu. And keep in mind that different Texas wineries are at different stages with distribution.
To all the Texas wine fans – thank you for supporting local. Let’s spread the word. #AskforTexasWines
P.S. Follow the AskForTexasWines Instagram page!