Tawny Port Val Verde Winery’s
Story and photo by MEGAN TACKETT
Members of the Qualia family behind Val Verde Winery are arguably the most prominent makers in Del Rio. At any given time, the winery produces 12 wine varieties, both red and white, sweet and dry. Out of all these styles, however, it’s their tawny port that earns them the most recognition. “The tawny port is what we’re most known for,” fourth-generation vintner Michael Qualia said. “It’s just been a favorite from the get-go.” Tommy Qualia, the winery’s third generation vintner, originally created the award-winning Don Luis Tawny Port on a whim in 1982, said Michael Qualia, Tommy’s son. Michael said the port was named after a nickname given to his grandfather, Louis Qualia. “It’s a name of respect, like a very successful businessman,” Michael said. The port, Michael said, looks and tastes like a traditional port with its brownish-burgundy hue and buttery, nutty flavors.The wine, made from lenoir grapes grown at the winery, is fortified with brandy from a family operation in Arkansas, to give it that signature robust taste. Much of the Qualias’ operation is focused on creating tawny port, Michael said. Six of the vineyard’s 13 acres are dedicated to producing the lenoir crop, and 90 percent of that crop goes into the tawny port, he said.
The other acreage contains the blanc du bois grape and areas where the soil is currently rehabilitating Each bottle of Don Luis is blended with lenoir crops from different years, Michael said, which is why each bottle is labeled with a number rather than a year. Recently, the winery bottled its16th batch. “The very first bottling was not numbered,” Michael said. “And when they did the next one for whatever reason they decided to call it blend number two. Then three or four years later when they did it again they called it blend number three.” The Qualia vintners recently created the Shaman Tawny Port, a lighter, younger rendition of their popular Don Luis wine. In the past 15 years, Michael says more and more Texas wineries are producing a port or a similar red dessert wine. Although the winery’s customers love the lenoirbased Don Luis port, Michael said their single variety lenoir has also gained popularity in the past few years, indicating to vintner that more lenoir vines are necessary to keep up with production. “Production is up in the vineyard,” Michael said. “It’s giving us a few more options.” Fortunately for the community and wine connoisseurs across Texas, Val Verde Winery and the Qualia vintners, some of Del Rio’s oldest makers, won’t be going anywhere anytime soon. •
GRANDE / MARCH 2018
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