There's Wine in Them Hills WHAT MAKES TEXAS “TEXAS”? by Ann Marie Kennon and Doug Lytton
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houghts of Texas may bring to mind images of tumbleweeds and armadillos, and landscapes only suitable for cattle drives. Sure, the Lone Star State is still the place for cowboys and brisket but it is worth noting that there is so much more. Texas also has 5,000 acres of vineyards and eight American Viticultural1 Areas.
TEXAS VITICULTURE Texans have been growing grapes and making wine for hundreds of years; long before Californians and Virginians. According to The Wine Bible by Karen MacNeil, the first wine grapes in the Americas arrived with Spanish conquistadors in the 16th century. Those 'parent' grapes made it to Mexico by 1660 and were planted in 1 Th e b ro a d ter m en co m p a s s i n g th e c u l ti vat io n , p ro tec t io n , a n d h a r ve s t o f gra pe s wh ere t h e o p erat io n s a re ou td o o r s.
west Texas vineyards by Franciscan priests who needed a good supply of wine to celebrate Mass. Later, early Texas settlers considered wine to be a staple and planted many European vines among their crops, in an effort to stay connected to their cultural roots. Over time, three wine regions evolved in Texas—High Plains, Hill Country, and Trans-Pecos—and the state is now fifth in terms of wine production. About 73 percent of Texas wine grapes are grown on the Texas High Plains, a flat, arid, high-elevation area. Long, hot summers with cool nights balance grape acidity, and low rainfall decreases the chance of disease. Plus, there is much mineral-rich soil that consists mostly of sandy loam over limestone. In the Hill Country, the area around Route 290 in Fredericksburg is the second largest wine destination in America.
