Welcome to the Texas Wine Scene podcast, the most up-to-date information to help you prepare for your wine tasting weekend.
I'm Mike, your Texas Wine Scene correspondent, bringing you all the wine happenings in and around the great state of Texas, from the high plains to the hill country.If you love Texas wine, you've come to the right place.Let's take a trip.
Welcome back everyone to the Texas Wine Scene Podcast.I'm your host, your Texas Wine Scene correspondent, Mike Cole, bringing you all the wine happenings in and around the great state of Texas.
Recently, I had the opportunity to attend the Fredericksburg Food and Wine Festival in Fredericksburg, Texas.I must say this was a fantastic event.
The weather was beautiful, the crowds were festive, and there were various wineries, breweries, and distilled spirits to choose from.There were also plenty of food options and culinary demonstrations throughout the event.
I was able to visit a couple of the winery booths to speak to them about the wine selections they were serving, as well as what's going on at their wineries.
Festival attendees seemed to be having a great time at this event, sampling all the food and beverages available.Here are some of those conversations. Thank you for joining us here on the Texas Wine Scene podcast.
I am your host, your Texas Wine Scene correspondent, Mike Cole, bringing you all the wine happenings in and around the great state of Texas.We are here in Fredericksburg, Texas, this time here at the Fredericksburg Food and Wine Festival.
and we're just getting ready to get going.We're going to buzz around here a little bit and visit some of the wineries that are participating in this event.Also, we're going to check out a couple food booths that are also participating.
We've got a lot of wineries, there's cigar shops.There's multiple things going on here at this festival.A lot of people are here this afternoon having a great time.The weather is absolutely beautiful.
And I'm looking forward to getting around and talking to some folks and see how they're doing and how they're experiencing and how they're having fun here at the Fredericksburg Food and Wine Festival 2024.
So we'll check back in with you guys here in just a little bit.Thanks for coming out.Thanks for checking in with us here at the Texas Wine Scene Podcast.We'll see you soon.
I'm here with Miss Madison here at Farmhouse Vineyards and she's going to tell us a little bit about what's going on here at her winery.
Yeah, so this is Madison Murchison.I am the Director of Operations at Farmhouse Vineyards in Johnson City, Texas.We do a lot of grapes for the great state of Texas.
We have 168 acres on our farm in Brownfield in Meadow, Texas, across four different vineyard sites.
So here in our tasting room in Johnson City, all of our wines on our menu are going to be 100% Texas-grown fruit by us at Farmhouse and made by our winemaker, Tim Drake.
That's awesome.So what are you pouring for us today, Ms.Madison, here at the 2024 Fredericksburg Food and Wine Festival?
We are pouring our Sparkling Revolution Rosé.This is going to be 100% sparkling quinoa.We do a forced carbonation for this wine in particular.The quinoa grape is really one of our flagship grape varieties.
It is a grape that we brought to the great state of Texas, and we're the first family to cultivate here in the state.And so we're super proud of this grape variety.
For this wine in particular, we are doing, like I mentioned, in a rosé style, but we use it as blending and do some light-bodied reds as well in our tasting room.
Okay.And I understand you mentioned that you provide a lot of our wonderful wineries here in the state of Texas with some great grapes.Is there any that you can mention?Or if not, I understand.
Sure.I would love to talk about our client list.That is one of my roles in our tasting room is to send our wonderful clients and customers out to our other client wineries to taste fruit.
Um, in their wines that they get from us, but they make in their own style.So we sell to the likes of Aerosol, Becker Vineyards, Lostraw.Um, we do some Tornilox.There's 15, 20 plus wineries that we sell to, and it changes year after year.
People need different grapes year to year.So sometimes we'll have upwards of 20.Sometimes we have a little bit less depending on the year that we've had.
But that is my job is I love to get to send people out and kind of be that first stop on the Texas wine trail and send people down to other wineries where they can find our fruit and other people's wines.
That is fantastic.Miss Madison, can you tell me where our listeners can find you, maybe on socials, anything like that?
Sure.You can find us on social media at Farmhouse Vineyards.It's going to be under Marketplace and Tipsy Trailer.And we have an Instagram as well.That is going to be farmhousewinesjohnsoncity is our handle for that.
We have got awesome, great specials that we are running through the end of the year throughout the holiday season.And you can also find a lot of up-to-date about our events.
The last one that I would like to talk about for the October month is for Texas Wine Month.We participated in the Come Over October that the Texas Department of Agriculture did, and we do a special on every Thursday.
Any bottle of wine in our tasting room, it's only one per household or membership, but anybody can participate.Any bottle of wine is going to be $25.
So next Thursday on Halloween is going to be our last Thursday in October that we're running that special.So come out and see us.
That sounds fantastic.Thank you so much for taking the time to talk to us here on Texas Wine Scene Podcast.We sure appreciate it.And we look forward to coming out to Farmhouse and doing a tasting and another event.All right.Cheers.Cheers.
I'm here with Miss Chloe here at Fat Ass Winery.We're at the Fredericksburg Food and Wine Festival 2024.And she's going to talk a little bit about her winery.
Yeah, absolutely.So Fat Ass Winery was started in 2014 and it started with our two owners who were local to the area.They settled down in High, Texas on a ranch and kind of just noticed they started putting on a little bit of
happy love wait and They notice their animals were starting to get a little bigger too, and they just started calling themselves You know they live at the fat-ass ranch and from there the brand just kind of developed we specialize in sweet wine and
And in good times, we like to say.So we have a DJ every Saturday.We do live music, food trucks.We recently opened a brewery in the last year as well.Okay, so that's out on Highway 290 going towards Austin just before Johnson City.
And yeah, you know, we also have dry wine.Okay, so fat ass recently sold to a new owner. And since then, we've acquired the Bent Oak Winery out of Cedar Park.
So we serve a wide variety of wine.We have sweet stuff for, you know, people who prefer that kind of palate, and then we have some really great dry wines, too.
Speaking of the wines that you're serving, what are you pouring for our visitors today here at Fredericksburg Food and Wine Festival?
Yeah, so today we have one of our most popular wines is our Peach Moscato. It's sweet, it's made with natural peach flavoring, and then we also have our margarita wine cocktail, which is a little fun, very different.
That's a Sauvignon Blanc Chardonnay blend, and it goes great with tequila, a little mixology moment.
Okay.Can you tell us a little bit about your hours of operation?How can our listeners come out and have a good time over there at Fat Ass?
Yeah, absolutely.It's super easy to have a good time at Fat Ass.We are open seven days a week at our winery, usually 11 to 5.On Saturdays we're open late until 6. Our brewery is open Thursday to Sunday, 11 to 5 and late on Saturdays as well.
We also have a downtown tasting room if you're shopping on Main Street.Sure.And then you can follow us on socials.We have Fatass Winery, Fatass Brewery on Instagram and Facebook.And we're also on TikTok and YouTube at Fatass Winery and Brewery.
Fantastic.Chloe, thank you so much for joining us here on the Texas Wine Scene podcast.We look forward to seeing you down the road.
We are here at the 2024 Fredericksburg Food and Wine Festival.I'm here with Mr. Seth Urbanik from Lost Straw, William Criss and some other wineries under that umbrella.
He's going to talk about what he's pouring today and a little bit about the winery.
Sure.Thanks, Mike.Yeah.So I'm the sparkling winemaker for William Criss Wine Company.And so today we're pouring our 2023 Pinot Meunier, which is kind of a weird, great, not a whole lot of people are familiar with it.
but it's one of the three traditional grapes of Champagne.It's usually used in smaller percentages in a blend in Champagne, and it adds this rich, fleshy character to the wine.
So we found a little Pinot Meunier bit in Seminole, Texas, which is just outside of the Texas high plains.Lots of limestone in the soil, real close to the surface, so it produces really distinctive wines.
And so we take this Pinot Meunier, we harvest it early, we bottle ferment it, just like they would in champagne.We're releasing this now as a pet-nat style wine.
So it does have yeast in the bottle, but it's got that rich fleshiness, even though it's bone dry, that's that character of that Pinot Meunier.
Okay, now you said there's only a little bit of Pinot Meunier grown here in Texas?
Just a tiny bit, like two acres in the whole state, that I'm aware of at least.
Do you think we should be growing a little bit more Pinot Meunier?I understand that Blanc Du Bois right now is a grape that we can use for sparkling wine as well.What do you think about that?
I think there's some great candidates for sparkling winemaking here in Texas.I think Pinot Meunier on the right site could be one of them.
I think, you know, you get that advantage of harvesting a little early, so you want to preserve that acidity in your sparkling wine, so you pick the grapes a little early.
And I think that it gives us a lot of advantages, and I think there are several suitable candidates that maybe we haven't fully explored yet.
Okay, now you mentioned that you're releasing this one like in a pet-nat style, so that's not really setting on the lees and doing any of that?
So it has lees in the bottle right now, and so we have not started to disgorge these, which is where you riddle it out and remove the yeast from the bottle, but we'll start doing that early next year.So we're really excited about that.
Okay, great.Seth, I really appreciate you taking the time to talk to us here. at the Fredericksburg Food and Wine Festival.I look forward to coming out to William Chris and Lost Draw to taste a little bit more of your wine.
Awesome.Thanks, Mike.Cheers.Cheers.
We are here at the 2024 Fredericksburg Food and Wine Festival, and I'm here with Ms.Melissa Watley.Melissa Watley.
All right, Ms.Watley.So she's going to tell us a little bit about her winery and what she's pouring today.
Hi, thank you, Mike.So today we have for you a 2023 High Plains Texas Riesling.It comes from Triple D Vineyards, Ty and Mary Wilmoth in Tokyo, Texas, right outside Brownsfield.We've gotten lots of wine or grapes from them over the last few years.
They really do a great quality fruit for us.I think one of the things that makes our Riesling unique is that it's dry.
And again, they worked with us to get the fruit just perfect on the front end, really watch those bricks and allow it to just have the natural sugars and just kind of taste like the fruit and be crisp and clean.
It was actually supposed to be in concrete, but the egg broke.And so it is done in stainless, but we feel like the Lord really wanted this to be in stainless. And I guess that kind of leads us into who we are.So we are Whatley Wines.We're brand new.
We're three miles north 87, right outside of Fredericksburg.We're not open yet.But as soon as we're that racehorse in the gate, as soon as that gate opens, we're going to be ready to go.And so our wines, we really want quality over quantity.
And we want to allow things to have time.And each one of our wines is also a testimony. And so it has a story on it, the label.People have called me a Hallmark card for a while, and I actually get to write them on the back of the label.
And we get to bring you a story, and kind of our tagline is, this is our story, what's yours?
We want you to build your story around the table with a glass of wine, and your family and friends, and just that community built around a bottle of wine, and that story that's built of your own as you're drinking our wine.
Yes, ma'am.That story is wonderful, and we have a lot of wineries with those great stories, and that's what I like to do. when I'm coming around talking to wineries about their establishment.
That hometown family feel about the winery is always special.Ms.Wiley, can you tell us a little bit about this Riesling?
Because a lot of our novice wine drinkers think that Riesling is generally a sweet wine, but it's actually a very versatile wine, great variety.Could you tell me how we kind of combat some of that misconception that it always has to be sweet?
Yeah, I think it's actually been pretty easy here today.When I say it's a dry race thing, I think people actually open their eyes and they're like, man, I didn't want sweet, so that's great.Or some will be like, oh, I'll try it.
And then they're like, wow, this is really great.And I think the secret to that, again, goes back to talking about the vineyard where we get the fruit from and the fact that we have this incredibly high quality fruit.
And we really watch the numbers and try to make sure that when we pick it, it's just right so that it can have the natural sugars but go through the process and be dry, that again just tastes like the fruit and be the best that it can be.
And I think we've, I feel like today we've converted a lot of people or even just found people who are looking for us because our line keeps coming back with doubles and triples of people coming back for more and more and more and it just warms my heart.
Because it's the first day we've actually really shared our wine with the world.We're online, but we're just now opening our tasting room.And we're not even open yet.
And so it's the first time we've shared it to the masses and opened ourselves up to the critics.And last night, I had that pit in my stomach fear.
You're doing a great job.
Everybody seems to love it.
So far so good.Now we're starting with Riesling coming online whenever you guys get ready to open.Are there any other great varieties that you guys are interested in producing along with the Riesling?
And what are some of your favorites that you might be bringing online?
So we actually have probably between 25 and 30 varietal, like wines that are already ready, but we really don't want to push the wines.We want to allow them, like this summer, we actually bottled several wines that had been in barrel for 33 months.
We don't even plan on releasing them for like another year and a half.Some reds, and really give them some time to be like the best that they can be, because we believe in Texas grapes.
We kind of got our start, in 21 we had, like you'll go online and see a lot of our varietals are California. But we couldn't break in.We couldn't get Texas fruit.And I think that's when I see everybody like 100% Texas.
It's like we wanted to be 100% Texas from the start, but we just weren't able to.
And so we came in and we had some California grapes.But again, we really just want the wine to speak and the grape to speak for itself and to be like high quality and not push it.So we do.We have the Riesling.
We also have a 22 Riesling that was in the concrete egg before the egg split. And it is truly gold.And so side by side, they're amazing.It's one of the most unique greaselings you'll probably get.The same with our 21 Gravert Schirminer that's online.
It is California, but it's also done in the egg.And you get that unique quality of it rotating on the leaves with the current oxygen with the egg.And it's just...
A very unique, amazing, and that's kind of what we want to bring is each one to be the best that it can be.And we also have online what we call the missing piece, which is Malbec, 21 Malbec, done in the concrete egg.
But then we added, it needed a little depth, and so that was kind of the missing piece.And so we brought in some Sangiovese.So we brought in a barrel of Sangiovese to give it a little bit of the oak, a little bit of the roundness.
And it's probably everybody's favorite red.It's really the only one we have released, but it's very smooth, very easy.We're excited.We have a great Texas Cab Franc that we're excited about.We've got a Gruner Vinton Liner.We've got Vianneo.
We've got an Orange Muscat.We've got, you know, and we've planted seven varietals in five acres, and we're excited about those in the future as well.
Okay, so even though you're not open with the tasting room right now, our listeners still can get your wine?
Okay, so we can get your wine online.Where can they find your wine?
We are at whatlywines.com, and we will be running a special, we're actually going to be taking several of the ones you see on there off here soon. Specifically, the 21 Chardonnay is going to be moving to our reserve list.It is absolutely incredible.
It was a very small batch.It was a Lord's blessing that we even got that fruit.It was the leftovers and we, long story short, just needed another white and so we took like half a ton.
And so we took the leftovers and it ended up just being absolutely incredible.So we're actually about to add that to our library and we'll be releasing the 22 Chardonnay.
And the same with our, we've got a 21 Cab Rosé, Cab Savignon Rosé, which is perfect right now to keep room temperature and drink with the heat as we transfer into fall.
But that's also going to our library and we're going to be releasing a bunch of new wines here soon.
Mrs. Wally, thank you so much for joining us here on the Texas Wine Scene Podcast.We look forward to seeing you guys in the tasting room.Come online and come out to do a tasting and taste more of these fantastic wines.Thank you so much.
Yes, sir.Thanks for coming by today.
Cheers. I'm here with Mr. Steve Wagner of Halter Ranch.He's the head chef over here.He's going to tell us a little bit about what he's preparing.There's a long line in front of his table, so this must be some pretty good food.Mr. Wagner?
Or they're just hungry.We may be the only food place in this corner.Anyhow, thank you very much, Mike.
Today we're serving Texas wild boar on a blue corn sope, mole sauce, and some escabeche carrots, and some of our homegrown radish greens, microgreens.
I see that the gentleman has 100% organic grapes on his shirt.Do you guys do a lot of farm-to-table type food?Can you tell us a little bit about that, chef?
Absolutely, yes.That's kind of our drum that we beat.Organic, sustainable farming, giving back to the community, buying locally, using local products, growing products when we can.And then, you know, like the wild boar is
taken from ranches around here, young ones.It is USDA inspected, so it's all legit.But yeah, we're using stuff that people normally wouldn't think about eating.
Mr. Wagner, that's great.I was there at your opening for Halter Ranch, and I saw some of the wonderful dishes you guys were preparing there, and got a chance to taste some of the good wines.
Could you tell us a little bit about the restaurant, what the hours of operation, and what that looks like over there?
Yeah, currently we're open Wednesday through Sunday, 11 to 5.The tasting rooms open till 5.The restaurant closes at 3.30.On Saturdays and Sundays, it's advisable to make reservations.You know, but Wednesdays have been pretty busy too, so it's crazy.
So we're playing with the idea of opening seven days a week.So just to kind of spread the love around a little bit.
Mr. Wagner, I sure appreciate you taking the time here on the Texas wine scene to talk about this wonderful food you have going on.
All right.Thank you, man.
I'm here with Miss Stephanie from Heal Me Cellars.She's going to tell us a little bit about her winery and her role there at the winery and what's going on here at the Fredericksburg Food and Wine Festival in Fredericksburg, Texas.
Hi, yes, thank you so much.I'm here at the Fredericksburg Food and Wine Festival.I am the tasting room manager at Hilmi.We have a really beautiful tasting room right outside of Fredericksburg.
Our hours are, we're actually open every single day from 11 to 6 and Monday, Tuesday, Wednesday, 11 to 5.
And what are you pouring today here for our wonderful guests out here at this Fredericksburg Food and Wine Festival?
Yes, so we're pouring our Robin.And the name actually came from Robin Williams.He was our original winemaker's favorite comedian.And so it's a red blend.So it's 50% Merlot, 24% Petite Syrah, 18% Cab Franc, and 8% Cab Soft.
Wow, that sounds like a fantastic blend.It's actually pretty tasty.I just got a chance to taste that.Are there any other particular varieties that you guys like to specialize in there at Hilmi?
So, I mean, this is very personal, personally, but mine is absolutely our Cabernet Sauvignon.Our 21 cab salve is absolutely incredible.It's so bold, but so smooth at the same time, and it's just, I wouldn't choose any other one.Okay, great.
I understand you guys got a couple of events coming up here pretty soon.Is there anything you want to tell our visitors about?Maybe they can stop by the True Crime and...
Yeah, so our True Crime and Wine is this Sunday.We're very excited.A detective is actually coming to talk about the eyeball killer.And then just, we will update you with soon-to-be events.
We're putting things on the calendar, and so we're very excited about that as well.
Okay.Can you tell us where our visitors can find you, maybe on socials or any other spaces?
Yeah, so we're on all socials.We're just Hilmi Wine, or Hilmi Cellars on Facebook and Hilmi Wine on Instagram.So give us a follow.
That sounds great.Stephanie, thank you so much for joining us here on the Texas Wine Scene podcast.I look forward to coming by and doing a tasting there at Hilmi.Once again, I love you guys' venue and the wines.Cheers.
Thank you very much, Mike.Cheers.
Thank you for joining us here at the Texas Wine Scene podcast.I am your host, your Texas Wine Scene correspondent, Mike Cole, bringing you all the wine happenings in and around the great state of Texas.I'm here with the lovely Miss Rachel.
She is a visitor here from Houston.She's going to tell us a little bit about her experience today.Hi, Miss Rachel.
I'm doing very well.What are you drinking today?
I am drinking from Grape Creek right now.It's a lovely red blend, and it has some Cabernet Franc in there, and it's beautiful.I'm not gonna lie.I absolutely love it.
Awesome.So how did you guys find out about the Fredericksburg Food and Wine Festival?
You know, a lot of us live in Houston right now, so we have like a little girls group from Houston, but we're all kind of all over the United States. I moved here from Los Angeles.I'm very familiar with the Sonoma and the Napa.
And when I moved here, I was like, I miss wine.And Fredericksburg has just been an amazing place to come to.
I got engaged here like six months ago, actually.That's awesome.So this place holds a special place in my heart.
Is there a chance that we're going to have some Texas wine at your wedding?
Oh, 100%.We've been actually, my fiancé's here, we've been scoping out places for different ones to bring in.
We're getting married in Pittsburgh, but we want to like mail them out there to Pittsburgh so everyone can get a little Texas experience, you know?
Rachel, thank you so much for taking the time to talk to us.
Oh my god, Mike, it's been great.I really appreciate it.
Okay, well congratulations on your proposal and your wedding.Thank you.And hopefully we'll look forward to seeing you down the road on the Texas wine scene.
I really appreciate it.Thank you so much.
Cheers. We are here at the booth of Texas Heritage Vineyard.I'm with the young lady who's going to tell us a little bit about her winery and what they have going on there.
Hi, Mike.Hi. Thanks for coming over and asking us about the wine that we're pouring.So I'm Susan Johnson.I'm a co-owner with my husband Billy of Texas Heritage Vineyard.So we are pouring today a Roussan.
This is from 2023 and grapes were from Ready Vineyard in the High Plains.It's light, it's crisp, it's chilled down.It's a great wine for a day like today when it's still a little hot on October 27th. But no complaints here.
We're having fun out here today at this newly revamped Fredericksburg Food and Wine Fest.And we just love, we love the venue, we love the people.It's just a great vibe.
Can you tell our listeners a little bit about what great varieties you guys have growing on there, your property?
Yes, of course.So in our vineyard here in Gillespie County, we grow eight different varietals.So we have Malbec, we have Alicante Boucher, we have Tempranillo, Tenat, Susau, Grenache, Petit Verdot, and Viognier.
So really pleased with this year's crop.The tonnage was down a bit, but we think the quality is going to be just outstanding.Super excited about what's in barrel right now and how it's going to turn out.
Okay, now I know usually weekly you guys have a lot of music events coming on on your patio and at the property.Is there anything that you can tell us a little bit about coming up here?
I would love to.We've got a lot of stuff coming up.We're looking forward to a big event on November 20th where we have Marsha Ball tickling the ivories and playing with our friend Chad Richard.That event's out at the winery and it includes a dinner.
So we're excited about all those things.
That's fantastic, ma'am.Thank you so much for joining us here on the Texas Wine Scene podcast.I look forward to coming back out and doing more tastings and enjoying some of those wonderful events you guys have.
Thank you, Mike.We appreciate it.
Yes, ma'am.Cheers. We are here at the 2024 Fredericksburg Food and Wine Festival, and I'm here with Mr. Adrian Cruz, and we have a very long line here with some of the wonderful food he's preparing.
Hey, hello guys.How's it going?It's Chef Adrian Cruz.So we're called A La Campana, and we're located at 342 West Main Street in Fredericksburg, Texas. You know, y'all should come by.We're open for lunch, we're open for dinner.We have a happy hour.
Our pastas are made every day.We have an awesome team that kicks butt and makes sure that the food comes out nice and fresh.And of course, you know, we're here to show everyone that we can do what everybody else can.
Okay.Mr. Cruz, can you tell us, or Chef Cruz, I'm sorry, can you tell us a little bit about what the dish is you're preparing for our visitors today at this event?
So this dish that I'm preparing is actually a braised lamb.I lightly smoked it for like five hours.And then from there, I just slow braised it for 24 hours.And then I used the same juice from the lamb to make my brodo.
And then from the brodo, we add to it, you know, it's like, I don't want to tell you the rest of the ingredients, but.So then we toss it with butter and the brodo, of course, and a couple of chili flakes.
garlic and shallots, and then we toss our pumpkin rigatoni that we do in-house.Since it's seasonal, it's that time of year for us to have that in right now, and it's on the menu too.
As a matter of fact, it's on our menu, and stay tuned for more menu options that
And speaking of your menu, how often do you rotate dish on your menu?Do you figure out a dish that's really moving, you'll try to keep on the menu?
Or do you like to keep things fresh and rotating often in order to keep your guests on their toes and surprised about what you're bringing out from the kitchen?
Yeah, so we did a menu for about a year and then we change it out and move on and do starting like seasonal dishes that we can do for the year, you know.So every couple months we'll do a new menu.Okay.And after that, you know, we just go seasonal.
Like I said, we go seasonal.We use a lot of farm to table ingredients.Of course, I have a hat on.Yes, sir. Most of the ingredients we use, and we use a couple other purveyors, but other than that, I mean, we go fresh, man.Cool.
You got something in mind that's coming up for the holiday season, man.We're getting ready to transition into November, December.Everybody's going to be looking to get out with family and friends to new restaurants and get some different flavors.
You got something up your sleeve you're going to try to make happen for the visitors and the guests?
I mean, basically like every every weekend we do specials.So I mean, pretty much like our specials are wow factors.But after that, you know, like we do have I do have a lot of dishes in mind and stay tuned.
It's like an experience that I want people to come in and be like, oh, I didn't know that.
Chef Cruz, we sure appreciate you taking the time.I'm sorry that the intercom came over the top, but I sure appreciate you taking the time to talk with us here on the Texas Wine Scene podcast.We look forward to seeing you down the road.
Yes, sir.Thank you for having me, and it was good talking to you, too.Cheers.
Thank you for joining us here on the Texas Wine Scene podcast.I am your host, your Texas Wine Scene correspondent, Mike Cole, bringing you all the wine happenings in and around the great state of Texas.
I'm here with a young lady in a group that's having, Miss Lisa Perez, who's gonna tell us a little bit about where she's from and how she's enjoying her experience today.
I'm from Odom, Texas, and we're having a wonderful time here at the Texas Wine Festival, and hope to see y'all here either today or maybe next year.
Is there a favorite winery that you've run into this evening that you want to tell our listeners about?
Well, I always enjoy Fat Ass, not just for the wine, but for the atmosphere as well.
OK.I just went over there to Fat Ass a few minutes ago, and they told me they'd have a good time at their winery.You've been out there a time or two?
We've been there several times.Awesome, awesome time.
Sounds like a good party.Now I'm going to slide over to this young man over here who thinks he's going to escape, but we're going to get him on the mic as well.This is Mr. Ruben Perez.Ruben Perez is in the building, everybody.
Mr. Perez, where are you from, sir?Odom, Texas.He is from Odom, Texas.What are you drinking today, sir, that you really like to tell our listeners about?Water. Mr. Perez is our designated driver for the afternoon.That is a wonderful thing.
We need more of those.Mr. Perez, that is awesome.Do you also like fat-ass wine here as well?Absolutely.Good wines.Is there any other ones that you've experienced this afternoon you want to tell our listeners about?
If you're here in Fredericksburg, just go down 290 and you'll enjoy every wine that you try.Mr. Perez, I sure appreciate you guys taking the time to talk to us here on the Texas Wine Scene Podcast.We look forward to seeing you down the road.Cheers.
Cheers. If you didn't get the opportunity to attend this year's event, definitely put the Fredericksburg Food and Wine Festival on your radar for next year.You won't be disappointed.Well, that would do it for this week's episode.
Thank you for joining me.I'm Mike Cole, your Texas Wine Scene Correspondent, and I look forward to seeing you next time on the Texas Wine Scene.Cheers.
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