The Beverage Issue
It is not likely that the readers of Edible Austin need to be educated about the virtues of drinking wine. However, it has been our mission—since our second issue in the Fall of 2007 when we wrote about natural wine vintner Lewis Dickson of La Cruz de Comal winery near Canyon Lake—to educate ourselves on the virtues of supporting the wine and grape-growing industry in Texas.
We started writing about Texas winemakers and vineyards that were getting it right when there were few champions of Texas wine, and nary a selection to be found on restaurant menus or quaffed in popular wine bars. Thanks to the research and passion of regular Edible Austin contributors such as Russ Kane (whose book “Texas Hill Country Wineries” is excerpted on page 50 in this issue) and Terry Thompson-Anderson (named a 2015 James Beard Award finalist for her book, “Texas on the Table”) we have learned a great deal along the way. And thanks to restaurateurs such as Ross Burtwell of Cabernet Grill in Fredericksburg and Jesse Griffiths of Dai Due in Austin, you can now dine out in top restaurants featuring exclusively all-Texas wine lists.
What can those of us who have little control over the drought do to help our Texas farmers? Follow water conservation measures and drink more Texas wine. Cheers!
READ THE ONLINE ISSUE: Click below or scroll down for a list of stories.
On the Lege
Feeding Texans Better Food
Shine on with Hill Country Distillers
Local Hero Awards
Q&A With Russell D. Kane
Take Me Fishing
The Hip Girls Guide to Homemaking
La Casita de Buen Sabor