Podcasts about Llano Estacado

Welcome to Episode 67 of the Hidden History of Texas – I've been discussing the 1st peoples of Texas, those who were here when the Spanish arrived and today, I'm going to discuss The Comanche, Kiowas, Tonkawas.Remember how I discussed some of the differences between the Hunter-gathers tribes (mostly nomadic lifestyle) and the farming tribes (mostly stationary lifestyle). I brought up some of the religious beliefs and how the majority of tribes embraced the idea of a supreme being or multiple gods, and they had creation stories. For agricultural tribes, various ceremonies accompanied the planting and harvesting of crops. Hunter-gatherers often sought the help of spirits before searching for game, which served as food for the tribe. One of the major tribes of hunter-gatherers was the Comanche. The Comanches started out in the Great Plains and began to migrate south due to pressure from other tribes such as the Blackfeet and Crow. It's important to remember that throughout human history, groups of people have consistently been replace by other groups who were more powerful. Eventually the Comanche ended up in Texas, where there was abundant game, a warm climate, and an animal that would eventually become almost synonymous with them, the wild mustang.The Comanche inhabited most of the South Plains including much of North, Central, and West Texas, this part of Texas was known as Comanche country, or Comanchería. Once they arrived and settled on the Southern Plains the Utes called them Komántcia, which means "enemy," or, literally, "anyone who wants to fight me all the time." However, they called themselves Nermernuh, or "the People." We know of as many as 13 different Comanche groups and most likely there were others that were never identified. Several major bands played important roles in recorded Comanche and Texas history. The southernmost band was called Penateka, or "Honey Eaters" and their range extended from the Edwards Plateau to the headwaters of the Central Texas Rivers. A band named Nokomi or “Those who Turn Back” lived in an area north of the Penateka, they roamed from the Cross Timbers region of North Texas to the mountains of New Mexico. Their range was shared by two smaller bands, the Tanima ("Liver-Eaters") and the Tenawa ("Those Who Stay Downstream") and are often referred to as the Middle Comanches. The Quahadis ("Antelopes"), roamed the high plains of the Llano Estacado. One interesting fact about the Llano Estacado is that the Southern end of the plateau lacks a distinct physical boundary; it blends into the Edwards Plateau, (in Central Texas, where this program is recorded) and the Johnson Creek branch of the Colorado River, east of Big Spring, which is most likely its boundary. The Llano Estacado comprises all or part of thirty-three Texas and four New Mexico counties and covers approximately 32,000 square miles, a larger area than all of New England. It is part of what was known to early explorers and settlers as the Great American Desert, a semiarid region with average annual precipitation of eighteen to twenty inches. The Comanche weren't the only tribe that lived in that area, the Kiowa also shared territory that was mostly in the Panhandle and Oklahoma. The Kiowas originally came from the Montana area around the Yellowstone and Missouri rivers. As they migrated southward, they quickly learned to adapt to the South Plains by acquiring and using horses, especially in their hunting of buffalo. They gained their horses from the Spanish who also supplied them with slaves and guns and over time they became almost a completely nomadic group, and eventually they became one of the most feared and disliked of the Plains tribes. They entered into peaceful co-existence with the Comanche and with help from the Wichitas and Taovaya received guns and ammunition from the French and British. The Kiowa camps were designed to be broken down and moved quickly, often within 30 minutes.

Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine In the NewsLlano Estacado Winery Sells to New Investor GroupBending Branch Winery Named Hot Brand of 2024 by Wine Business MonthlyTAMU Wine Science and Viticulture Certificate ProgramTexas Wine School: Specialist in Texas Wine - Levels I and IIAwards from Recent Hill Country Wine Symposium for Kim McPherson, Kelsey Kramer and John RivenburghWine Business Monthly: US Winery Count Declines Slightly (But Texas is up!)Forbes.com: The Best White Wines According to San Francisco International Wine CompetitionForbes.com: The Best Bordeaux Blends from the San Francisco International Wine CompetitionSinging Water Vineyards wins big with $90+ Cabernet Sauvignon from Alexander Valley - LINKRootstock 2025 is on April 6! Featuring wines from Spain! LINK for tickets. Use code SHELLY for 10% off!Toast of Texas 2025 is on June 8! Visit Wine & Food Foundation for ticket and membership information.Rhone Rangers Visit Texas! LINK for tickets to the consumer event on April 6 in Hye at William Chris Vineyards.Rhone Rangers Trade and Media Day is in Austin on April 8. LINKInterview with Bryan Chagoly TopTexasWines.com Texas Wine Growers Texas Wine & Grape Growers Association Sandy Road Vineyards Demerit and Gold Star NA Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

Fragen, Kritik oder Anmerkungen? kontakt@karlmaypodcast.de.Wüste, Gefahr und Verrat – im wilden Llano Estacado lauert die skrupellose Geier-Bande unter der Führung ihres gerissenen und eiskalten Anführers Preston, gespielt von Sieghard Rupp. Doch Winnetou und Old Surehand wissen: Hinter jeder Täuschung lauert die Wahrheit – und hinter jeder Gefahr die Chance, für Gerechtigkeit zu kämpfen. Der Film Unter Geiern von 1964, inszeniert von Alfred Vohrer, basiert lose auf Motiven aus Karl Mays Abenteuergeschichten. Besonders Der Geist des Llano Estacado diente als Inspiration für dieses actionreiche Abenteuer. Mit Pierre Brice als Winnetou, Stewart Granger als Old Surehand und Elke Sommer, Terence Hill & Götz George in einer der Nebenrollen erleben wir eine Geschichte von Mut, Gerechtigkeit und unerschütterlicher Freundschaft.Wir werfen einen Blick hinter die Kulissen dieser Produktion – von den spektakulären Drehorten in Kroatien bis hin zu den Herausforderungen beim Filmdreh. Was hat es mit den Gerüchten über Stewart Grangers Verhalten am Set auf sich? Und wie viel von Karl Mays literarischem Erbe schaffte es tatsächlich in diesen Film?Neue Episoden erscheinen jeden ersten Sonntag alle zwei Monate um 9 Uhr morgens, dazwischen erscheinen immer mal wieder Sonderfolgen. Schreibt uns eure Anregungen, Fragen oder Kritik an kontakt@karlmaypodcast.de.Seid dabei, wenn wir am 2. März 2025 das nächste Kapitel der Karl-May-Welt aufschlagen: Der Schatz der Azteken. Gemeinsam halten wir den Geist von Karl May lebendig!

10 Jahre Festspiele Burgrieden: Noch rund zwei Wochen, dann heißt es: 10 Jahre Winnetou in Burgrieden! Cowboys und Indianer, Schauspieler und Pferde, Stuntmen und Pyrotechniker – sie alle sind bereit, die Proben gehen in den Endspurt... Die Premiere von "Unter Geiern - Der Geist des Llano Estacado" wird am Samstag, den 13. Juli um 19 Uhr auf der Freilichtbühne der Festspiele Burgrieden bei Laupheim gefeiert. Mittendrin, und das schon seit Jahren, ist der Schauspieler Ferdinand Ascher, der neben vielen weiteren Engagements bei Film und Theater immer wieder zu den Festspielen Burgrieden zurückkehrt. Ferdinand Ascher spielt dieses Jahr auch wieder eine der Hauptrollen, DONAU 3 FM Reporter Paolo Percoco hat ihn bei den Proben getroffen.

Mentioned in this EpisodeAdvertisers for this episode Bending Branch Winery Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine NewsWilliam Chris Wine Company to Donate Portion of Sales to Feeding TexasIntroducing Signor - Far West - VIDEODr. Russ Kane's Specialist of Texas Wine Course LIVE in Comfort - LINKGrafted: Uniting Women in Texas WineInterview with Jeremy Wilson, Brand Ambassador and Sommelier at Adega Vinho WineryFollow Jeremy on IG at @jeremy_wilson13 and see him at Adega Vinho Winery. Taste his Rock Flower Creations there too!Mentioned in the interview:Vinovium's Rose Revelry event - LINK Gold Star Pedernales Cellars' sponsorship of the Hill Country Film Festival Demerit Still those wineries that don't serve Texas wines! Don't forget to #AskForTexasWines yall! Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

Mentioned in this EpisodeAdvertisers for this episode Texas Wine Analytics Bending Branch Winery Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine NewsCathy Huyge for Forbes.com “Texas Wines: On Purpose”New Courses Announced at Hill Country Wine Academy LINKMay 20–21 Sage's Vintage Symposium TicketsInterview with Jen Syma and Nichole Bendele #AskForTexasWinesFollow the initiative on Instagram at @askfortexaswines or email organizers at askfortexaswines@gmail.comFind Texas Wine Lover's restaurant cards HEREGold Star Chris Brundrett named one of E&Y's Regional Entrepreneur of the Year Demerit none Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

Texas Slim makes a spirited return to broadcasting with his brand-new series, "Yeehaw! Cowboy Talk." This series promises a mix of heartfelt, random musings with a healthy dose of sarcasm and that distinctive West Texas Dirt Road Twang. Slim plans to share tales of his adventures and insights, offering a glimpse into his life, his beginnings, and his clear vision for the future. As someone who's traveled extensively, covering 160k miles across three continents and circling the globe 1.5 times in less than three years, he brings a wealth of experience and stories, especially from his quest for global #BeefIntelligence.Slim is setting the stage for a modern-day, local and global cattle drive, calling on listeners to gear up for some "catastrophic winds" ahead. He hints at exciting, challenging times, urging his audience to embrace integrity and focus, drawing parallels between life's trials and the journey of a professional team roper learning the ropes. Highlighting the foundational spirit of the American Cowboy, Slim shares anecdotes of camaraderie and resilience, from East Texas's distinct accent to the humorous and sometimes perilous cowboy life, including his own air-lifting adventure across the southern Rockies.Announcing a grand vision for a "Worldwide #BeefIntelligence Kingdom Series" dubbed the new International Lifestyle, Slim intertwines his personal adventures with broader themes of market access, spirit, and freedom. He passionately speaks about combating what he sees as threats to children's innocence and the "Harvest of Deception," signaling a bold stance against undisclosed adversaries. With a nod to his roots and the "True Grit" instilled by his West Texas upbringing, Slim is poised to embark on a mission filled with purpose and determination.In addition to his storytelling, Slim plans to share "Slimisms" and his love for West Texas Red Dirt music, giving shoutouts to local talents like Randall King and their shared dirt road heritage.Stay tuned for "Yeehaw! Cowboy Talk" for a blend of tales, insights, and music from the heart of Texas, as told by Texas Slim himself.Transcript: Hey, I miss ya'll….I'm back~At least as far as doing that hippy-punk-cowboy kinda talkin….dang do I have some stories to share.This new series that I am calling “Yeehaw - Hippy-punk-cowboy talk” is going to be random, it's going to come from the heart, and it will have some sarcasm and a little West Texas Dirt Road Twang to it. I've been to a few places and I've done a few things throughout my  lifetime and now it's time to give you some perspective of who this ole boy is, the vision I had in the beginning and the very clear vision I currently have. And we're all going to move forward together….time to step up and focus in on the true art of story tellin.I'll tell ya one thing, it's time to pull the trigger folks! A train wreck is coming but don't go frettin…we built out a new rail system and the rail transition is ready to go. We've tested and have the results to prove it.I'll be tellin' ya'll stories of my life, which started out by me looking up at the sky. I come from the “Llano Estacado,” the “Dessert High Plains” a place that is referred to as the “Caprock” and the land of the Comanches, “Comancheria”. THE Texas Panhandle! THE World Headquarters of the Beef Initiative and the I Am Texas Slim Foundation.And boy howdy has it been one hell of a ride. 160k miles driven, 3 continents explored, 1.5 trips around the globe all on the quest for the most fascinating journey and exploration of global #BeefIntelligence the the world has ever had….and all that done in less than 3 years….you should hear about the prior 40 before that…Oh, and btw it's just getting started so, let's all pay attention and get a new “Yeehaw” swagger that is ready to scream across the world. We are about to start the next local and global modern-day cattle drive and every one of you is a hired hand and it's time to pull yourselves up by your bootstraps and saddle up.We have got some catastrophic winds coming our way and I am going to do my best to communicate what I see and how the next two years are going to play out from my perspective. Since I just hired ya'll on, I'm going to tell you what your job is and what tasks you are going to have moving forward. If we do a good job I'll be throwing a big ole International Cattleman's Feast and it will be on me. I'll just ask that you start living with integrity, and with a new focus. It takes a little practice at first but you'll get the hang of it. Kinda like how ole Cole Bolton became a professional team roper. One miss at a time. He always saddles back up, he and his roping partner take a deep breath, and as a team, they go get the job done one calf at a time. Cole don't talk much about his skills, but he has many at his disposal.Folks, the Beef Initiative was started with a foundational spirit that is extremely rare and extremely sought after, it's the spirit of the great American Cowboy.See, I am punchy as hell, I'm from West Texas…Ole Cole, he's from East Texas, I think he talks funny.Anyways, back to the cowboy spirit I was referring to. There are so many cowboys that behave and talk funny in so many ways. Ole Jason Wrich, a stern talker he is!I can't wait to get back on the stage with Jason at the 2nd Colorado Beef Initiative Summit…His Colorado Cowboy slur kinda straightens your posture up for you. You need to come try it. He'll put your butt at attention!See cowboys do a lot of hard, difficult, funny, and stupid things. Did I ever tell you the time I got airlifted across the southern Rockies? Hell, come to find out I was in a chopper, not a Cessna. I could have swore I was a glidin, not choppin… that morphine was strong, I‘ll give it that much…To be clear. We're all tough as shit. Kinda overly hard-headed, soft at the right times but most of all we are the ones you want to be looking at and listening to. So, I am going to throw in some “Yippe-Ki Yay” and we are going to start a big ole production here.I'm going to use ya'll as my dress rehearsal to start broadcasting a Worldwide #BeefIntelligence Kingdom Series I call the new International L...

Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine! Leave a review on Spotify or Apple Podcasts! Texas Wine NewsAmy Beth Wright for Wine Enthusiast: The Best Wineries (and More) to Visit in Texas Right NowAri Bendersky: The Case to Drink More American Wine in response to Patrick Cappiello's viral reel from Feb 25 on @patrickwine on InstagramRootstock WineFest 2024: Sparkling Wine! Use Code shelly for 10% off TICKETSToast of Texas by Wine & Food Foundation: Use Code texaswinepod for $20 off TICKETSTEXSOM Results for Texas Wineries LINKMay 4 Texas Wine Auction TicketsMay 20–21 Sage's Vintage Symposium TicketsInterview with Bret Perrenoud of Airis 'Ele VineyardsAiris 'Ele VineyardsGold Star Segovia Wine Bar (Waco) Texas vs. Spain Tasting TICKETS Alycia + Alta Marfa Sip List LINKFarmhouse Vineyards Playlists LINKDemerit Austin Rodeo has no Texas wine. :-( Halter Ranch signage along 290. :-(Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

This is the weekly newspaper columnTexas wine AVAs episode #2 10-11-2023Texas wine facts: Texas is the fifth-largest winemaking state, behind California, Washington, New York, and Oregon. And Texas wine is No. 3 in economic impact, just behind California and New York. Both rankings according to the National Association of American Wineries.There are eight Texas AVAs (American Viticultural Regions). Last week we examined three around Fredericksburg, this week the remaining five.• Texas High Plains. Heart of the Texas wine grape growing, a monster AVA spanning eight million acres of the Texas Panhandle, basically from Lubbock to Brownfield. Grows 80-plus percent of Texas wine grapes, supplying wineries across Texas and beyond. Located on the Llano Estacado, one of Earth's flattest expanses. First thought—how could this be?Topography. The elevation is 2,800 to more than 4,000 feet. It is called the “High Plains” for a reason. Such elevations include some of the world's premier wine regions, especially in the Americas—think Chile and Argentina. Climate is dry, but there is irrigation. Sandy loam soil drains well and vexes phylloxera. Brisk winds thwart mildew. Plunging nighttime temperatures deliver important diurnal shift. That is a textbook definition of a wine grape region.• Escondido Valley. Far West Texas, just north of the Big Bend. Covers 50 square miles, 250 acres of vineyards. Contains some of the oldest vines in Texas, provides hot days, cold nights, sandy soil. It once supplied grapes to the huge Ste. Genevieve Winery in Fort Stockton, but that enterprise folded. Now supplies grapes to the rest of Texas.• Mesilla Valley. West of El Paso, includes part of New Mexico. There are 40 acres of vines that benefit from the 4,300 feet altitude; most of the vines are in New Mexico.• Texas Davis Mountains. The Davis Mountains, part of the Rocky Mountains, are rugged and deliver 5,400 foot elevations, cooler temperatures, and more precipitation. Challenges, yes. Rewards, yes. The AVA is some 270,000 acres, but less than 50 acres of vineyards. The new frontier of Texas AVAs. Look for Blue Mountain Vineyard and Chateau Wright offerings.• Texoma. The newest Texas AVA spans 3,650 square miles north of Dallas-Fort Worth and hugs the Texas-Oklahoma border, including Lake Texoma, from which it gets its name. More than a dozen wineries are based there, with tourism and events driving a major part of the operation, similar to the wineries and tasting rooms in the Texas Hill Country AVA.Texas wine. Forty years ago, a snicker, maybe a guffaw. No one is laughing at the Lone Star State now.Last roundThe doctor told me my DNA was backward. And I said: “AND?” Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensSince you subscribe to my newsletter, it follows you enjoy wine and humor and are an adventurous, inquisitive person. Each morning, The Sample sends you one article from a random blog or newsletter that matches your interests. When you find one you like, you can subscribe to the writer with one click. Give it a try Link to The Sample This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

We've got a heavy hitter in the building today and a man who Coach Kovo is proud to call his friend. He has upheld the standard that many former Team Player Podcast alums set waaay back in 2010. He is the Head Football Coach and Campus Athletic Coordinator at our beloved Ridge Point HS - welcome Rick LaFavers to the show! - Growing up in perhaps the windiest city in the nation (take that Chicago!), on the vast flat expanses of the Llano Estacado where the joke is the only trees are telephone poles - beautiful Amarillo, TX! - Getting lucky enough to be the last class of 9th graders to be housed at the junior high before becoming a member of the Amarillo Golden Sandstorm - that's right you may know them better as the Amarillo Sandies, and they're one of our states most iconic programs with the record and the distinctive logo to back it up! Speaking of iconic, Rick even had the pleasure, or displeasure, of meeting Mojo's star RB Chris Comer in the hole on buck sweep - a name many of us will remember as the Odessa Permian star who replaced Boobie Miles in silver screen adaptation of the book Friday Night Lights. - Pursuing his dream to play big-time Southwest Conference Football by heading East to Fort Worth and walking on to the TCU Horned Frogs football team before eventually becoming a rock on defense and Team Captain from his safety spot. - Beginning his career coaching collegiately with stops at places like Alabama, Texas A&M, and Rice University before leading a dramatic turnaround as Head Coach at Lamar Consolidated. Then the opportunity of a lifetime presented itself in the way of coming home to lead the proud Ridge Point Panthers football program. - Finally, in honor of TCU's magical run to the College Football National Championship Game this past year, Rick gives us his Horned Frogs Football Mt. Rushmore! Join the Team Player Revolution! The biggest help is to leave a 5-star rating. This is what moves us up the rankings so more people can hear the stories of coaches changing lives Follow on Twitter @coach_kovo Hit us up at teamplayerpodcast@gmail.com - we lift up our own inside Team Player Nation, all guest suggestions/feedback is welcome! Art for the Team Player Podcast was created by Kaiser St. Cyr Music for the Team Player Podcast is from the single One More/Good Enough by Avrion - available on all platforms

Ryan's guests this episode are Dr. Timothy M. Foster, former WT prof and currently a Spanish teacher in Oskaloosa, Iowa, and Dr. John Beusterien, Professor of Spanish at Texas Tech University in Lubbock. Tim and John come on the podcast to discuss their article, “The Thirsty Llano Estacado: The Manuel Maés Ballad Corpus,” published in 2022 in The Great Plains Quarterly. This piece includes a thorough appendix of transcriptions, translations, and recordings — several of which can be heard in this episode — of the Nuevomexicano ballad of Manuel Maés, a real-life, twenty-one-year-old cibolero (buffalo hunter) who was killed while hunting in 1873 and buried somewhere in the Llano Estacado of Texas. Tim and John argue that examining the ballad's environmental vision can shed light on the contemporary problem of water scarcity, awakening “the spirit of water as a force of renewal and, in so doing, raise consciousness toward ecologically sound and sustainable water practice.” After a brief introduction in Spanish, the interview covers topics like Priscilla Ybarra's concept of Chicana/o “goodlife writing” and the challenge it represents to Anglo-American environmentalist movements rooted in settler colonialism; the role of groups like the comancheros, pastores, and ciboleros in the pre-Anglo history of the Llano; and the Maés song's status as indita, corrido, and ballad, three complexly interrelated genres. We also discuss the thematic role of canyons, rivers, and water-collection points, and how the song functions as a kind of tombstone, not only for Maés but also for the Panhandle playa where he was likely buried, a lake that “is almost certainly plowed under, built over, or trenched for irrigation, unable to fulfill either its cultural or ecological function.” The Great Plains Quarterly Cover Image: The Killing of Manuel Maés, courtesy of the artist, Ronald Kil.

Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Twitter: @texaswinepod Email: texaswinepod@gmail.com Help the Show: Buy Shelly a Glass of Wine! Subscribe to the newsletter to get the Texas wine crossword puzzle!  Mentioned in this Episode ‘Tis the season to drink it all in at the 2022 Christmas Wine Affair! November 28th through December 23rd, you can sip your way through over thirty-five unique Texas Hill Country Wineries, sample award-winning wines at up to four wineries per day, and receive exclusive discounts on bottle purchases! Buy your passport ticket to The Christmas Wine Affair at www.texaswinetrail.com and head for the hills November 28th through December 23rd. Hey podcast listeners,Have you ever wanted to bring the winery experience home? With Sommly, you can! Now get the very best Texas wine shipped right to your doorstep.Sommly features many of the highest quality, small production wines you won't find in retail or restaurants.Check it out for yourself - sign up, discover, and shop local today atsommly.com. In Texas Wine News 1. State Fair's Blue Ribbon Wines are for sale now!2. Carl Hudson for Texas Wine Lover: Texas AVA Background3. Slate Mill Wine Collective is now Invention Vineyards 4. TWGGA's Lone Star International Wine Competition Results5. Wine Enthusiast: “Does Sound Affect Our Perception of Taste? These Wine Experts Think So”6. Texas Wine Certification at Texas Hill Country Wineries Symposium7. Save the date for the 1st podcast happy hour! November 30 at 6 p.m. on Zoom.    Interview Lynne Majek of Majek Vineyard & Winery@majekvineyard on socials Special Thanks Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here. Need lodging in Fredericksburg? Check out my home Cork + Cactus!Find Cork + Cactus and many more great rentals at Heavenly Hosts.com!

Before the finale, an interlude in the form of a prelude. Listen on long, lonely train rides through the empty places... There is now a Goblin Market Youtube, if you prefer to listen that way. A number of the Halloween stories over the coming weeks will have a video component, for your autumnal bliss. https://www.youtube.com/channel/UCOy6iC3DN4p_RA0b40M1WuA

In the previous podcast, I talked about how the Texas State Capitol Building in Austin was financed by raising funds through the sale of 3,050,000 acres of vacant land in the Panhandle of Texas. The land purchase was conducted by a Chicago firm, which created the Capitol Syndicate purchased the land in 1882. An immediate decision was made to use the land for cattle ranching until they could see an opportunity to break it into parcels for sale. This podcast looks at the famous ranch that grew out of that decision—The legendary XIT Ranch. To fund the new ranch's development, one of the Capitol Syndicate's major investors, John V. Farwell traveled to England, set up The Capitol Freehold Land and Investment Company of London and sold bonds to wealthy British investors. The funding resulted in the successful creation of the XIT Ranch. The ranch was huge, stretching more than 220 miles north-to-south along the New Mexico border and measuring from 20 to 30 miles east-to-west. A common belief is that the name XIT stands for “Ten in Texas,” referring to the 10 counties it covers, As you might guess, the ranch chose as its brand the letters XIT. The land, rich with grass, was fenced and in July of 1885, stocked with 2,500 longhorn cattle. According to a 1929 book —The XIT Ranch and the Early Days of the Llano Estacado—by historian J. Evetts Haley, the XIT brand was conceived by the Texas trail driver, Abner Blocker, who drove the original herd of cattle from Fort Concho to the XIT. Blocker also branded the first XIT cow. According to Haley, ‘She was not an animal of high pedigree, but a Longhorn from South Texas. Her color, gauntness, and perversity were historic.'” To run the mammoth ranch, Farwell hired Colonel Burton Harvey “Barbecue” Campbell of Wichita, Kansas as general manager. Campbell's “Barbecue” nickname came from a cattle brand he used at his ranch along the Kansas-Oklahoma border—on land rented from the Cherokee—A bar with the letters B and Q below it. Now, if you think of Texas cowhands as rough and rowdy, ranch manager Campbell had other ideas for the XIT. He published a booklet with a list of twenty-two rules aimed at creating well-behaved cowpunchers. And there were a lot of cow punchers. One hundred and fifty cowboys rode 1000 horses and branded 35,000 new cows during one year on the ranch. Here are a several random examples of Campbell's expectations for well-behaved cowhands: • Six-shooters or other small firearms will not be permitted to be carried on the ranch. • Card playing or gambling of any kind is strictly prohibited on this ranch. • All persons having the care or use of animals belonging to the ranch will be required to handle them carefully and treat them kindly. • Horses are furnished for the care of cattle and for other useful purposes, and they must not be used to run wild horses, or buffalo, or antelope, nor to run races. • Beeves will not be permitted to be killed unless the force is large enough to consume the meat before it becomes unfit for use, or other provision be made to salt and preserve it. By 1888, “Barbeque” Campbell had been fired over rustling allegations and replaced by Albert Boyce, who was active in management on the ranch for eighteen years and published his own list of ranch rules. At its peak, the ranch handled 150,000 head of cattle secured by 6,000 miles of fencing. By 1901, the last of the bonds sold to English investors were maturing and the ranch began selling off parcels of land. The last of the cattle were sold in 1912 and the remaining parcels of land were put up for sale. The XIT Ranch faded into legend. However . . .Today, the legendary XIT Ranch is back. Drew Knowles, the great grandson of investor John V, Farwell and Knowles' wife, Abby, have brought the XIT Ranch back to life...

The Cogill's enjoyed the enlightened West Texas dark comedy, Vengeance, from writer/director B.J. Novak. Especially when the gun-happy family from the red state makes their weekly trip to Whataburger.“Pinocchio” is back in both live action and CGI, starring Tom Hanks as Gepetto and directed by Oscar winner Robert Zemeckis. It is a visual dazzler, but the Cogill's considered it an overall mess of a movie.Sommelier, Hayley Hamilton Cogill, pairs the Texas-based film with a bottle of the 2018 vintage "1836 Red” from one of the oldest Texas wineries, Llano Estacado, as nod to the independence of their former home state.And for the pine puppet who dreams of becoming a real boy, Hayley suggests the well-known Greek wine, Restina, a pine-infused still wine beloved in the country but takes some getting used to.

Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Twitter: @texaswinepod Email: texaswinepod@gmail.com  Help the Show: Buy Shelly a Glass of Wine! Subscribe to the newsletter to get the Texas wine crossword puzzle!  Mentioned in this Episode Hey podcast listeners,Get ready for Texas Wine Month with the 2022 Texas Wine Month Passport! In October, this self-guided tour is your passport to tasting award-winning wines at over forty unique wineries. As a passport holder, you can visit up to four wineries per day — all at your own pace — plus, receive exclusive discounts on bottle purchases! Plan ahead and buy your tickets while they are still available at Texas wine trail dot com, and head for the hills. Texas Wine Month is from October 1st through October 31st.Buy your tickets now at www.texaswinetrail.com and head for the hills all month of October.Now it's easier than ever to support local producers, and to get the best Texas wine shipped right to your doorstep! Sommly features many of the highest quality, small production wines you won't find in retail. We all have that friend or family member who's impossible to shop for... Sommly  is your "easy button". Check it out for yourself - sign up, discover, and shop local today at sommly.com. W Blake Gray on Wine-Searcher.com “Texas Winemakers Take What They Can Get”Texas Harvest Report on Texas Wine LoverKeep up with the State Fair of Texas Big Tex Blog for articles on Texas Wine! LINKTexas Wine in 10 Minutes Resources: Texas Wine & Grape Growers Association - TWGGA Uncork Texas Wines - Texas Department of Agriculture Texas Wine Lover Website Alcohol & Tobacco Tax & Trade Bureau Texas Wine Grape Varieties Report Vintage Texas Blog Wine Consumption by State Wine Production by State Best book on Texas wine: “Wines of The Southwest USA” by Jessica Dupuy Special Thanks Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here. Need lodging in Fredericksburg? Check out my home Cork + Cactus! Cork + Cactus on AirBnB Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! 

He called them with the same magic that brings the fog in the morning or a thunderstorm on a hot summer afternoon. They came from the reservation. They came from hiding places deep in canyons or high in mountains. They came because he was the War Chief. and before they passed from the world, they wanted to go on one last raid. They were the moisture in the earth or the charge in the sky before a storm. They came because they wanted to be released. At Fort Sill, he was forced to live in a canvas tent, because they would not allow him to build a wikiup. Many of the people had moved into poorly built houses that the Indian agents had provided for them. As if going tame would save them. As if it would let them forget how the white man had hunted them, driven them from their homes, crushed them in a war without honor or skill or bravery. Just a relentless press of men and weapons devoid of cunning.No one would ever sing songs about how the cavalry defeated the Indians. It was a sad, shameful thing. But Goyaate knew that as long as men told tales of battle they would recount what he and his warriors had done. Still, they had lost. And now the tribes were learning to wear the white man’s clothes and sleep in the same ugly place for year after year. An Apache was meant to wander in mountains and his soul died when he didn't.In twos and threes they had come, through the early spring. Braves he knew brought with them younger men he didn't. In this way had come Black Knife, Loco, Delgado, Coleto and Ponce. When they squatted they did not talk of the ones who did not come or the ones who would never raid again because they had ridden on into the unknown. They spoke of the weather and what they had heard from travelers, of the hope that the Buffalo would return and the knowledge that they would not.Vittorio told him of a fine rifle he had hidden away from the soldiers and how good it was to hunt with. Little Delgatito complained about his wives. At the end, they all had the same question: when are we leaving? To them Goyaate said, “I think I will stay a little bit longer.” To this each man answered. “Then I will stay a little longer too.” And by this, he knew they were with him. Rumors spread among the people. But this was always the way with people who stay in one place. They grow weak and prone to gossip and other evils. The rumors even made their way to Major Thomason. So he told Captain Evans, to go and speak with Goyaate and learn his mind. Captain Evans was eager. He had come west only after all the fighting was over, so he did not know who he was talking to. He had heard the stories about the man, but he did not believe them. No one who had not fought against Goyaate would believe them.Goyaate squatted in the dirt in front of his tent, playing with stones beside a barely guttering fire. The Captain walked up to him, his freshly shined boots collecting flecks of dust and ash as he approached. He wasted no time on pleasantries and spoke his mind straight away. A good quality in a warrior, thought Goyaate."There are rumors that you are growing restless, sir. That you will attempt to raid.”Goyaate shrugged and said, “People who live in houses have much time to talk." He swept up a handful of stones and began to lay them out in the dirt."We do not know each other, sir,” said Captain Evans, “There is no bond of friendship between us, but I do implore you, honor your agreement and stay put."Goyaate said nothing, now arranging the stones in a circle around a few stones in the center. When he was done he swept the shape away with his hand again.The Captain continued, “Have your people not suffered enough? What point to lead more young men to their death, sir?"Goyaate now counted the stones out by three. There were 26 stones so there was a group of two left at the end. Goyaate shook his head and muttered disappointment."So you will not raid, sir? You give me your word?"Goyaate looked up. The young man had ruined it by speaking too much. Goyaate stared at him a long, long time before he said, “It is not our way to be in such a hurry."Captain Evans nodded and left, saying more empty and foolish words before he went. The Captain felt sad that the mighty warrior had been reduced to a foolish old man playing in the dirt. When the major asked him what Goyaate was doing when the Captain found him the Evans replied, "playing with pebbles the way small children play with marbles. I found no fight in him, sir. In fact, I suspect that his mind might be going."The Major nodded and dismissed the Captain.Before returning to his billet, the Captain rode a half a mile out of his way and used his spyglass to check on what the old War Chief was doing. He saw that Goyaate still squatted on the ground and played with stones. Evans shut the telescope with a snap. He shook his head and wondered how one ignorant savage could've caused so much trouble for the governments of both United States and Mexico.Next to his dying fire, Goyaate rearranged his stones again, but still he had two left over. Bad luck. Threes were strong magic, fours were even stronger, but twos… bad luck. A new shadow fell across the stones. Goyaate looked up slowly and saw that it was Red Sleeve, an old man who had been chief of his own tribe of Apache. Now his tribe was scattered, mostly dead, and they were both prisoners here on a military reservation.Goyaate looked at the old chief and thought, not for the first time, that it would have been kinder for the white man to have killed them all, and that they had left them to die here as the worst punishment of all.It was said that when Ussen made the lands and the people that he made each land fit for each people, with climate and food and herbs to suit them so they could flourish. And that when you took a people from their land, as they had taken the Apache to this Oklahoma, the people would grow sick and weak. This had happened to all of the Apache here at Fort Sill, and the lines in Red Sleeve’s face now looked like they were cut there by a knife instead of old age Red Sleeve squatted and said, “When you leave, I will go with you."Goyaate said, “The warpath will be hard, and you are a great warrior grown old. Maybe it is better if you tend the fires and pass your stories on to the next generation.”Red Sleeve laughed bitterly, “They have destroyed us. I think there will be no more Apache, only tame Indians, captive on the reservations." Then he tossed a small stone into the pile with the others. He said, "I think I will die soon but I do not think I will die here.” He looked at the bleak plain around with its ragged tents and clapboard shacks, “This is not a good place to die.”Goyaate saw it then. Twenty-four stones, in six groups of four on the ground before him. There was power in it. He could see the stones as warriors on a raid, a flowing formation that would shift naturally to take advantage of every enemy weakness. Goyaate said, "I have stayed long enough. We will leave tomorrow night, after the moon has set.”---The next night, Goyaate and his men, built two fires in a low place, out of the wind, that could not be seen from the Fort. They sang the old songs, danced the opening to war, even though many of them were stiff and old. Had there been any young Braves left they would have laughed at the old man creaking and slow. Some, like Red Sleeve, teetered more than turned, and none of them whirled as they raised their voices.But if anyone who looked into the old man’s eyes, he would not have laughed. They had all traveled the sacred warpath and honored it with the blood of many foes. Many times had Goyaate led them as War Chief and Goyaate had always come back. Many of those who had followed him had died. But all who died had found a good death. The old men knew there was no good death to be had on the reservation.The dancing stopped and Goyaate spoke, barely loud enough to be heard over the wind and the crackling fire. He spoke of the unstoppable waves of the white man, that kept coming and coming and coming. Of their insatiable hunger that would not be satisfied even if they ate the world. Had they not killed all the Buffalo? Had they not defeated all the tribes? Would they not consume the land and all the water? And after that, would they not eat the sky and the stars and even Ussen himself. And then, when there was nothing left they would eat each other. Until the last white man, a creature of boundless appetite would sit all alone in the dark, gnawing on his own feet, until he ate himself up and the universe came to an end.Against this enemy, this hunger, Goyaate said, there could be no victory. The men looked to Goyaate expecting to see their despair mirrored on his face. But the War Chief was smiling. Goyaate said, “We could run, like we would run to the United States when the Mexican army was too strong for us. And then later run back to Mexico when the United States was too strong. We could run like this in the days when they feared to cross the border to chase us. It was only when they worked together and there was no border that they were able to defeat us. But I know a border across which neither of them can chase us. A place beyond the reach of this hunger, this sickness.“Where is this place?” the men asked, daring to hope again after long years. And Goyaate said, “I will show you.”All of them wanted to believe in Goyaate so much that this answer was good enough for them. All of them, but one. Red Sleeve was grateful for such a powerful War Chief, but he knew that much of his strong magic came from others' belief in his great name. He did not doubt Goyaate’s magic. He had seen bullets bounce off him. He had seen wounds that would have killed any other man result in mere injuries. But still. Red Sleeve asked Goyaate where this border was and how they would cross it. Was it far to the north? Was there a river? And if not Mexicans, what people were on the other side? Because both Red Sleeve and Goyaate love to kill Mexicans most of all.Goyaate said, “Do you remember when the Long-Nosed Star Chief? The first time the Army tried to make peace with us? We rode in, you and I, meaning to make treaty with them. They showed us into a tent filled with food and drink. And while we were waiting, many of us ate and drank. While outside the soldiers were setting up with rifles. You remember how happy Arispe was to be eating the sweets they had left?”Red Sleeve nodded once. “And how they shot into the tent with many rifles. All the others were killed, not in battle, but by cowards. Yet we escaped.” Red Sleeve nodded again and said, “Because you cut a hole in the back of the tent and we crawled out.”“No,” said Goyaate, “We escaped because they did not think such a thing was possible. And if they had not found that hole in the tent, they never would have thought to follow us.”Red Sleeve didn’t like that Goyaate had dodged his question, so he said “Where is this border? I am tired of old stories.”“What has the whole world become, but the white man’s tent? A place to gather the warriors together, so they can make us false promises and kill us?”“But what can we do that we have not already done?”“The world is the tent, old father, and I will cut a hole in the side that they will never find. We will escape and leave the world to them so we can go and try a better one.” Red Sleeve nodded his head again. Goyaate was more skilled in war than any man he’d ever known. If Goyaate said such a thing, then it would be so. Even if Red Sleeve couldn’t see how.When the dance was done they walked between the fires, painted their faces with ash and burned ends of branches and began the sacred raid. — Then they ran. They ran with heart and with fire and the excitement of being wild and free again. They ran through the night. First, running south until the lights from the Fort had disappeared, then east, out of the foothills and onto the Llano Estacado, the Staked Plain of Texas.There were grasses here, but water was very scarce. The hidden ways of this sea of grass at once been known to the Apache, but the Comanche had driven them from this land and ruled it from horseback. The Comanche had held The Staked Plain against the white man for years.They had lured entire companies of cavalry to their death here. And why would the cavalry not feel safe, at least at first? The Bluecoats had rifles that could shoot farther than any bow. And there seemed to be no place for a foe to hide on the desolate prairie. No rocks, no trees, no streams. Yet still, the cavalry died in herds. It was only when the Army started setting fire to the prairie itself that the Comanche were forced to surrender.This wide open space was not freedom. It was a trap. There were only a few ways to cross it, and these, only on horseback. And not to know the paths that led from water to water, and not to have a horse to travel them quickly enough was to have the sun and the wind wring the moisture from your body and jerk you, like beef, for the vultures. There were those who thought the Staked Plain got its name because it was a place the where Indians staked men to the Earth to die. But that was for dimestore novels. A man without a horse here would die far, far worse than if he was nailed to the earth. Yet into this terrible, hopeless place Goyaate and his men ran with only the water they could carry with them. They did not stop. They built no fire and they ate no food. Starvation was an old friend to those who had been on a reservation.—The Cavalry rode out after them two days after Goyaate had left. The scouts had laughed when they found the track. Running on foot into the Staked plain was suicide. They would ride them down in a day. And then the world would be rid of the last War Chief. Captain Evans regretted that it had come to this. He had believed that he was building some rapport with Goyaate. As the son of a Presbyterian minister, Captain Evans was heartened by the good work that had been done converting many of the natives from their heathen religions. In Christ were all things possible. Even the notoriously bloodthirsty Chief of the Comanche, Quanah Parker, had converted and started wearing a suit of clothes instead of savage regalia. When they mustered the Major had come out and addressed the troop. He reminded those who were too young to have fought the Indians before that Goyaate was a dangerous adversary and the perpetrator of many savage atrocities. Captain Evans wondered if the speech was for him. But this was silly. If the Major had any doubts or misgivings, he would not have given him the command. The Major finished by saying, “The army should have killed those savages long ago. Go forth and redeem us from our procrastinations.”The day was glorious, and as they rode out Captain Evans’ only wish was to be riding off on a more gallant errand against a more worthy adversary. Instead of riding off to kill some old men. Like much the young Captain had seen of duty, there was no glory in it, save the honor that accrued to one who faithfully and completely fulfilled an order. The high spirits of the morning did not last into the afternoon. The track was plain and the Apache had made no effort to hide it, but after hours of hard riding, they still had failed to sight the fugitives. They dismounted, fed, and watered the horses and then the men. This took the better part of an hour, and when they remounted, things got worse. After a quarter of an hour, they came to the end of the trail. The footprints through the long grass of the staked plane simply came to a stop. The Captain and several of the men scanned the horizon in all directions with spyglasses. But there was no sign. Scouts rode in widening circles around the main troop. They found nothing but the original trail."Well, they can't simply have just disappeared, or ran into the sky with the angels," said Captain."Devils," muttered a nearby trooper, with a note of fear in his voice.Captain Evans dismissed this as mere superstition. He turned to O'Rourke, his dependable old sergeant, veteran of many a raid and campaign. He said, “All the superstitious nonsense, Sergeant. There must be a perfectly good explanation for this. Men don't simply vanish from the prairie."To his surprise, O'Rourke crossed himself and said, “Not men, sir. This Goyaate is an evil man, sir, possessed of strong magic. Many times he should have died by now and many times he has survived.""It is but a desperate trick. We make a camp here," he said looking at the sun dipping low in the sky. "Double the sentries, close packets, and tomorrow we put an end to this foolishness.”They made camp but set no fires. The older men in the troop slept not at all. They sat, in twos and threes facing outward, rifles across their legs, not talking. They had ridden this plain before and remembered the men who had ridden with them and had not come back. Some stayed quiet because they could remember the bodies of men, women and children, that the Indians had and tortured for sport, leaving their entrails strung out in the prairie grass in strange patterns. Others did not speak because they could remember the horrible things *they* had done to the savages in the name of retaliation. Captain Evans rose from his bedroll a little before dawn. He woke the cook and asked for coffee. Before the coffee had finished brewing a cry went up from one of the scouts. Captain Evans looked out in front of the company, past the place where the tracks had stopped. There was nothing. Then he saw that the scout was pointing East, back the way they had come. There he saw a figure silhouetted against the sliver of the rising sun. He covered his eyes and stared painfully into the dawn trying to see who it was. But it was no use. He called for ten men to mount up. One of the lieutenants, as eager and fresh as the Captain had been just a few short years ago, asked him, “What is it, Sir?”“We shall see soon enough, Mr. Jettle,” Captain Evans said in a dismissive tone. He ended the conversation by mounting his horse and shouting orders. They formed up in a line and advanced East at a walking pace. When some of his men drew weapons, the Captain barked, “Holster arms!" Whatever this was, Evans wanted the man alive. So he could learn what had happened.On this featureless plain information could be more valuable than water. As they drew closer Evans could see the figure was an old man, staggering around in a circle. Was he wounded? Was he injured? It did not appear so, but the old man moved with such trouble that the Captain felt sorry for him. Then he saw that this man was an Indian and his fear returned. He looked up and down the line. His men were all fixated on this old Indian. None of them were looking around. He eased his pistol from his holster.The old man stumbled, and it seemed like he would fall. They were so close, why did the old man not look at them? Captain Evans cried out, “You there!"The old Indian turned to face the cavalry. The red glow of dawn through his hair made it seem that he was soaked in blood, but the real horror was in the man's smile. Captain Evans realized he had never before seen an Indian smile on the reservation. The old man threw his head back and yipped three times like a coyote.Captain Evans opened his mouth to say, "seize him!" But before he could get the words out, the prairie erupted all around them. Screaming natives clawed their way up through the turf as if out of their own graves. The horses bucked and plunged unpredictably as the Indians attacked, two or three to each horse. They pulled troopers from the saddle and dispatched them with knives. And as soon as a horse was vacated, an Indian would mount. Captain Evans pointed his pistol, seeking a target in the chaos. He fired a shot at an Indian scalping one of his men on the ground, but the shot missed. He was knocked from his saddle. At the sound of the gunshot, all of the Indians on horseback wheeled and charged towards the cavalry encampment. Captain Evans inhaled to yell a warning, but before the words came out the old man grabbed his mouth with his left hand and drug a knife along the Captain’s neck with his right. Blood spurted all over the old man's knife arm. As the captain fell to the earth dying, the old man held his blade high in the sunrise, marveling at the red blood in the orange and red hues of the dawn. Once again Red Sleeve had earned his name.With a single pass, the Indians stampeded the encampment’s horses. The younger men wanted to circle back and finish the job. But Goyaate rode on. Let the staked plain finish them. And one did survive, the news they brought to the other white men would arrive too late to be of use. Goyaate rode straight for the heart of the emptiness, knowing that at the heart of nothing he would find everything he was after. Get full access to Patrick E. McLean at patrickemclean.substack.com/subscribe

Connect with the Podcast:Facebook: @texaswinepodInstagram: @texaswinepodTwitter: @texaswinepodEmail: texaswinepod@gmail.comVoicemail: 802–585–1286Help the Show:Buy Shelly a Glass of Wine!Subscribe to the newsletter to get the Texas wine crossword puzzle!Listen and Subscribe in Apple PodcastsListen and Subscribe in Google PodcastsListen via web browserMentioned in this EpisodeThanks to the Texas Department of Agriculture's Texas Wine Marketing Assistance Program for sponsoring this podcast! Learn more at www.uncorktexaswines.com.Wine Enthusiast: Five Incubators Creating the Next Generation of WinemakersLos Nopales Vineyards featured in Midland Reporter Telegram: West Texas' newest winery to open its first tasting roomCasaro Winery Coming to Downtown CorsicanaHomestead Winery Opens in PlanoJessica Dupuy for Texas Monthly: 10 Texas wines to toast the holidaysShelly Wilfong for State Fair of Texas: 5 Texas wines to give as holiday giftsReggie Solomon's Wine Casual Blog: I'm Impressed with Texas Wine, and Why You Might Be TooNeed lodging in Fredericksburg? Check out my home Cork + Cactus on Heavenly Hosts.com!Interview: Jason Centanni of Llano Estacado WineryLlano Estacado WineryDemerits and Gold StarsDemerit:noneGold Star:Clever marketing by US Natural Wines.Texas Sucks BoxShelly's Wine Education Website: www.toastwinetalk.comThanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine LoverWine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here.

Death Overdue (Killer Librarian #2)by Mary Lou KirwinPublished November 5th 2013 by Gallery BooksIn the second novel in the “engaging” (Booklist) cozy library mystery series, Karen must work to clear her beau's name after his ex-girlfriend is killed by a falling bookshelf while staying at his inn.Spunky librarian Karen Nash is back in London and planning to open a bookstore with her beau, Caldwell Perkins, who owns a B&B. Unexpectedly, Sally, Caldwell's tall, gorgeous, and blonde ex-girlfriend shows up—possibly to reclaim the B&B—and just maybe Caldwell, too. Sally's current boyfriend, Alfredo, joins her, and they take a room.That night, Karen is awakened by a horrible crash. Caldwell isn't in bed with her. She rushes out to the hall to find him standing in the doorway of the inn's library with a look of horror on his face. Inside the room all Karen can see is a woman's hand sticking out from under a massive pile of pages and wood. While Sally's death appears an accident, Karen finds it hard to believe. How did the heavy oak bookshelf topple over? Karen fears Sally has been murdered. The detective on the case comes to the same conclusion and decides Caldwell is the most likely suspect.In order to save her boyfriend, Karen must figure out what Sally was looking for in the library and what Caldwell was doing up in the middle of the night. A story of intrigue and revenge, Death Overdue is a page-turning mystery featuring a loveable heroine who loves books almost as much as she loves her man. The Matchmaker by Helene Fermont Published April 14th 2021 by West Harbour BooksPerfect Lives Don't Come Cheap.Marcia Bailey has it all: a passionate marriage to a rich and handsome man who is utterly devoted to her; fame and success as London's premier matchmaker; a beautiful home in a posh neighbourhood, and fabulous holidays in exotic places.But her perfect life turns into a nightmare overnight when a mysterious caller suddenly threatens to reveal secrets from her past she thought she had left behind forever. Who is he and what does he really want? He says he wants three million pounds to keep quiet, and she's willing to pay. After all, she has already sacrificed so much, and perfect lives don't come cheap.But Marcia has a hunch her caller wants more than money from her. He wants to hurt and humiliate her. But why?As police investigate a brutal murder in a wealthy London neighborhood, they untangle a web of lies, violence, sex and jealousy surrounding Marcia Bailey and the group of wealthy and powerful men who have secrets of their own to keep.The Matchmaker is filled with unexpected twists and turns — and characters that will haunt you long after you've read the last page.Down Range (Garrett Kohl #1)by Taylor Moore Published August 3rd 2021 by William MorrowIn this action-packed debut thriller for fans of C. J. Box and Jack Carr, DEA agent Garrett Kohl fights to protect his home on the Texas High Plains when a vicious criminal enterprise comes after his family.As a decorated undercover DEA special agent, Garrett Kohl has traveled the world—and fought in most of it—but it's the High Plains of northwest Texas he calls home and dreams of returning to one day. Kohl is in the middle of an assignment in Afghanistan when his commander orders him back to Texas on a short mission expected to take a week at most. But he's unsettled to discover that he's moved from one kind of war to another.The once-peaceful ranching community he loves is under attack by a band of criminals who have infiltrated law enforcement, corrupted local businesses, and is now terrorizing Kohl's own family. Hoping to prevent bloodshed, Kohl tries to resolve matters peacefully. But when the group strikes first, he has no choice but to go on the attack.Unfortunately for the criminal crew, besides being an elite undercover officer for the DEA, Garrett Kohl is a battle-hardened Green Beret who spent the better part of his career hunting terrorists. Although outnumbered and outgunned, Kohl knows the wild and forsaken Llano Estacado region of Texas better than anyone. And like so many trespassers before them, these murderers will find out the hard way that the only thing tougher than this land is the people who call it home.

This Month In Texas History for October deals with Coronado's first venture onto the Llano Estacado and his description of it in 1541. New Spain's 1759 attempt to punish the Nortenos, the Comanches, Wichitas, Tonkawas, and others for the destruction of the San Saba Mission, the beginning of the Texas Revolution in 1835, the siege of Bexar, the inauguration of Sam Houston, the annexation of Texas, the Great Hanging in Gainesville, Texas during 1862, and Satanta's death in 1878. The song heard at the beginning and end of this episode is "Old Dogs," the new release from Rosmand, THL's spotlight artist. Also-be sure to listen to Zach Welch's new song Ada! and Seth Jones new release As It Changes! Mando Salas is a Texas Country musician and a Del Rio, Texas native. Performing under the band name Rosmand, Mando incorporates his roots into his songwriting and he has a great, distinctive voice that conveys a lot of feeling. When he sings about love, you can feel it and when he sings about loss and pain, you feel it.  Mando started his live music career began back in 2015 – and in 2016 he recorded his first single “Devil's River."  In July of 2018 he released a single titled “How It Goes” which was his first song to hit Texas Radio. “How It Goes” is a song that is also featured on his debut album “Forever” which was released August 2018. . And the great news is that Mando is currently working on his second album. I'll let you know when its available. But for now, go to Spotify, iTunes, Amazon, Youtube, or wherever and listen to everything he has released. I guarantee that many of you are going to find a new favorite artist to love.  Mando Salas is on Twitter under @rosmandtex Mando Salas' band Rosmand has a great website. To visit click HERE! Listen to his music on Spotify! If you have any photography project needs from real estate photography to help sell a place or aerial videos of a property or event, I want you to consider contracting Panther City Air. With top notch equipment and expert skill, Panther City Air can fulfill just about anything you need. Panther City Air's drone pilot is TSA background-checked, Part 107 certified, and carries multiple drones (each insured) to meet the challenges of your mission. Upon completion of your flight, the data gathered can sometimes be quickly shared in the field, or taken to be edited/processed in a timely manner to meet your needs. Unmanned Aerial Systems (UAS's aka drones) are commonly used for aerial photography or videography, while other solutions include construction progress documentation, roof or tower inspections, crop health analysis, 3D modeling, among many others. Click here to watch the video showing the 1836 San Antonio map transition to the present day. So go visit PANTHER CITY AIR to see how they can fulfill your needs.   texashistorylessons.com email: texashistorylessons@gmail.com Twitter: @TexasHistoryL Facebook Group: Texas History Lessons Help make Texas History Lessons by supporting on Patreon. And a special thanks to everyone that already does. Learn more about your ad choices. Visit megaphone.fm/adchoices

D U S T is an alliance of architects, craftspeople, artists, designers, and builders with practices rooted in the master-builder tradition: a collective of people grounded firmly in the tactile, in pursuit of the intangible.The studio explores ideas and ethics rooted in a reverent intimacy with craft and place. Ideas unfold in the creative space of intersections and find form through a respect for material and an unwavering attention to craft by skilled hands.The seeds of this practice were planted in the late 1990s on the vast plains of the Llano Estacado in West Texas; the studio was born in Tucson, Arizona in 2007 as a collaboration between Cade Hayes and Jesús Robles who join Adrian in this episode of TALKdesign. Cade has been one of the founding/managing principals of D U S T ® since its establishment in 2007. Each of the works shows a heightened sensitivity to place and the environment, expanding the discourse on lifestyle in harmony with the environment. In addition to practice, Cade has served on national design juries, has been a visiting instructor at Texas Tech University, and has taught Land Ethics design studios and Material Fabrication courses at the University of Arizona.Jesús has been one of the founding/managing principals of D U S T ® since its establishment in 2007. Each of the works shows an investigation into sustainable material development, articulation of craft throughout the design and build processes, and contributes to the discourse of phenomenology and place in architecture.In addition to practice, Jesus has contributed to Platform, a publication of the University of Texas at Austin, and is an instructor at the University of Arizona teaching design studios and Material Fabrication. See acast.com/privacy for privacy and opt-out information.

Sue Hancock Jones of the National Ranching Heritage Center visits with Derrell about the museum in Lubbock, Texas and the story of ranching on the high plains.

You've all heard it mentioned in Lonesome Dove, but how many of you know why Adobe Walls was historically significant? Founded by Ceran St. Vrain and William Bent in 1848, Adobe Walls was little more than a remote trading post on the brutally desolate Llano Estacado, but as many as a hundred Comanche, Kiowa and Arapahoe warriors died trying to expel the white settlers from it, and untold fortunes were lost by said white men trying to make their riches. In short, it seems like a place that was never meant to be. Today its nothing more than three graves and a historical marker on a 5 acre plot. This is the story behind the fabled Adobe Walls.   Featured Music Burnin' Daylight - Matt Wilson Comanche (The Brave Horse) - Johnny Horton   Sponsors Stetson Ranches Thunderbird Equine 4T Land & Cattle Tracie Morrison Custom Silver Cardomax Go Follow  Jese Stetson Facebook YouTube  Website

Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Twitter: @texaswinepod Email: texaswinepod@gmail.com Voicemail: 802–585–1286 Help the Show: Buy Shelly a Glass of Wine! Subscribe to the newsletter to get the downloadable Texas wine quiz. Answers included. Are you a Texas wine expert? Listen and Subscribe in Apple Podcasts Listen and Subscribe in Google Podcasts Listen via web browser Mentioned in this EpisodeTexas Wine In the NewsTexas vineyards looking to overcome weather, pandemic-related setbacks2021: A Collector's Item for Texas Wine DrinkersEnter wines in TWGGA's Lone Star International Wine CompetitionVisit Lubbock's Wine-Filled Weekend ItineraryJester King, one of best breweries in Texas, now making wine and ciderWine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here.Check out Heavenly Hosts for your Fredericksburg lodging needs!Interview: Rae Wilson of Wine for the PeopleFollow @wineforthepeople and @dandypink on Instagram!Demerits and Gold StarsDemerit: Central Market North Dallas for having 5x more sake (and much more prominent placement) than Texas wine!Gold Stars: Texas wineries that prioritize wine education by providing guided tastings rather than a handout with wine descriptions. Shelly's Wine Education Website:www.toastwinetalk.com Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover

Connect with the Podcast:Facebook: @texaswinepodInstagram: @texaswinepodTwitter: @texaswinepodEmail: texaswinepod@gmail.comVoicemail: 802–585–1286Help the Show:Buy Shelly a Glass of Wine!Subscribe to the newsletter to get the downloadable Texas wine quiz. Answers included. Are you a Texas wine expert?Listen and Subscribe in Apple PodcastsListen and Subscribe in Google PodcastsListen via web browser Mentioned in this Episode Texas Wine In the News Texas Winemakers Docuseries! WATCH HEREAmy Beth Wright for Wine Enthusiast:We Are Not Constrained by Tradition: The Budding Wine Scene in Fredericksburg, TexasDale Robertson of the Houston Chronicle: List of Recent ArticlesWine Spectator Grand Award WinnersWilliam Chris Wine Company Purchases Hoover Valley Vineyard: PRESS RELEASEWalker County vineyards rebound after losing crop after historic winter stormWine & Food Foundation I'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here. Check out Heavenly Hosts for your Fredericksburg lodging needs!Interview: Ron Yates of Spicewood Vineyards and Ron Yates Wines Follow @ronyateswines and @spicewoodvineyards Follow Ron @clubdeyatesDemerits and Gold Stars Demerit: Hill Country restaurants that don't have any Texas wine on the wine list! Gold Star: Hill & Vine in Fredericksburg!Shelly's Wine Education Website: www.toastwinetalk.com Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover

What archeology tells us about the past is often partial, tentative, generating as many questions as answers. Yet in some cases, archeology can reveal the past in stunning detail. Fought on the Llano Estacado and its caprock canyons in 1874, … Continue reading → Hosted by for KRTS

Andy Wilinson returns to Cowboy Crossroads to talk about the Llano Estacado, Waylon Jennings, Buck Ramsey, and the creative process. He also reads excerpts from his upcoming memoir, Llanero: a boyhood on the 360-of-the-180.   Find out more about Andy Wilkinson at www.andywilkinson.org   Find out more about Cowboy Crossroads at www.andyhedges.com   Become a patron at www.patreon.com/cowboycrossroads  

Brent Simpson of Llano Estacado Cattle Company is on for today's interview! Brent tells us about the start of the company, the meats and cuts they produce, the impact of COVID-19, and more.

In this episode, our guest, Bryant Blakemore is talking about the upcoming 'Llano Estacado 175' desert race. It is a 25-mile lap race with several different catagories...4x4s and handlebar classes as well.In the New Car Showroom, Don Armstrong is reviewing his week in the 2020 Toyota Highlander, a 3-row SUV with a lot of features.----- ----- -----In Wheel Time is a live automotive talk show every Saturday from 9:30a - 12noon with video streaming on YouTube, Facebook, Periscope (twitter) and InWheelTime.comWant more In Wheel Time in real time? Follow us for the latest updates!Twitter: https://twitter.com/InWheelTimeInstagram: https://www.instagram.com/inwheeltime/Facebook: https://www.facebook.com/InWheelTime/YouTube: https://www.YouTube.com/InWheelTime

By W. F. Strong The Llano Estacado is an enormous mesa. It covers more than 37-thousand square miles of Texas and New Mexico. On this side of the state border it starts north of Amarillo and ends south of Odessa. But how did it get its name and what exactly does it mean? Turns out,...

By W. F. Strong The Llano Estacado is an enormous mesa. It covers more than 37-thousand square miles of Texas and New Mexico. On this side of the state border it starts north of Amarillo and ends south of Odessa. But how did it get its name and what exactly does it mean? Turns out,...

By W. F. Strong The Llano Estacado is an enormous mesa. It covers more than 37-thousand square miles of Texas and New Mexico. On this side of the state border it starts north of Amarillo and ends south of Odessa. But how did it get its name and what exactly does it mean? Turns out, […]

Connect with the Podcast:Facebook: @texaswinepodInstagram: @texaswinepodTwitter: @texaswinepodEmail: texaswinepod@gmail.comHelp the Show:Listen and Subscribe in Apple PodcastsListen and Subscribe in Google PodcastsListen via web browserSubscribe to the newsletter to get the downloadable guide to my top 10 Texas wine experiences during quarantine.Mentioned in this EpisodeTexas Wine In the News"H-E-B Is A Texas Titan"Tablas Creek BlogThe Taste With Doug Shafer Podcast featuring Kim McPhersonTexas Wine 101: Shopping for your First Case of Texas WineToday I’m going to talk you through what you need to know to get started learning about and drinking The Lone Star State’s greatest fermented fruit juice. That’s right, I’m talking about Texas wine.If you’re not already drinking Texas wine, what are you waiting for? So you’re not an early adopter. That’s OK. You’re here now, and that’s what matters. This episode is for all of you who are ready to explore Texas wine but are not quite sure where to start.Texas isn’t new to grape growing or winemaking. In fact, the first grapes were grown in Texas in the 1600’s by Spanish missionaries. We’ve had our ups and downs over a couple centuries, not to mention the nationwide catastrophe of Prohibition, but things started looking up for Texas wine in the 1980’s. The number of wineries expanded, and the wine started flowing.Remember it wasn’t until 1976 that the judgment in Paris happened when it became OK to even drink California wine. Before that France was the end all and be all. As I shared in my last podcast, many Californians and wine connoisseurs who had heard about Texas wines called them disparaging names like “Chateau Bubba” or “Cactus Blanc.”Here we are in 2020. Texas wine is a whole new ballgame. The spirit of experimentation is alive and well here. Texas isn’t just making the wines your parents drank, although sure, there are some of those too. You’ll find a bit of everything in Texas, from the most traditional grape varieties made in time honored ways to some more lesser known grape varieties, ancient winemaking techniques that are making a comeback. Behind every bottle, or can or keg, there’s a great story about hardworking Texans who farm the land and make great wine.There is a growing sense of pride in Texas grown, Texas made products and Texas wine is no different. Isn’t it about time Texas wineries had as much support as iconic Texas products as Whataburger, Bucee’s, Dr Pepper and Shiner Bock. That’s one reason I’ve been using the hashtag #texansdrinktexas.Today I want to give you some pointers about how to experience Texas wine for the first time, or the first time in a long time.But first, here are 5 things that I don’t recommend:Trying Texas wine once in 1997 and deciding it’s not for you and never trying it again.Trying texas wine in 105 degree weather out of a plastic shot glass at a festival and deciding it’s not for you and never trying it again.Mistakenly believing that a generic California wine is a status symbol.Being crazy about craft beer but not giving texas wine its due.Being all about natural wine but not considering texas’ natural wine producers. and even the more conventional producers that are using low-impact styles. This is a topic that could take up an entire podcast episode, but just know that the growers and wineries that are responsibly farming grapes in Texas are doing so with a lot of care for the end product and for the environment.Sadly, In the COVID-19 era, the places where you might encounter Texas wines are dwindling in number. Festivals are canceled, and we aren’t spending time in bars. Even wine tasting at wineries is on hold for the moment. Still restaurants are open, we still have to shop for groceries, and thank goodness, internet shopping is still a thing. We can experience Texas wines in all of these places, so let’s talk about each one.Then I’ll finish by introducing my Texas Wine starter case, a shopping guide that will fill your shelves with a nice variety of Texas wine.In a restaurant:Whenever you see a Texas wines on a restaurant wine list, I highly recommend that you order it. Not only do you get to try a Texas wine, but your purchase signals to the restaurant that there’s a market for Texas wines on the list.Since you’re attempting to drink more Texas wine, why not look for a restaurant that’s been recognized as having a great Texas wine list? look no further than the restaurants that have been named Texas Wine Champions by the Texas Department of Agriculture and the Texas Wine Ambassador Jason Hisaw. Jason works for a wine distribution company but has also been given authority by the Department of Agriculture to award restaurants that are great supporters of texas wine with this designation. You can find the list of restaurants by following Jason’s Instagram account: @txwineambassador. He travels the state and gives out these awards to deserving restaurants that have Texas wines by the glass and by the bottle.Finally, if a restaurant that you visit frequently DOESN’T have Texas wine on the list, ask for it! Restaurant owners have no reason to change up their list unless they ask. Ask them in person, and then ask them again on social media.In a wine shop or grocery store:Do you know which wine shop near you has the best selection of Texas wines? Make it your mission to find out! Don’t be afraid to talk to the salesperson. Maybe the shop will offer tastings or classes on Texas wine or let you know when a new wine comes in. Not only that, find out which sales person is the biggest fan of Texas wine, and get to know that person. Expect to get some great wine recommendations once you’ve established a relationship.Don’t limit yourself to the most familiar international varieties like Chardonnay, Cabernet Sauvignon, Merlot and Pinot Noir. Although these can be great in Texas, some of our best wines are made from less common grapes such as Mourvèdre, Tannat, Montepulciano, Tinto Cao, Cinsault, or Picpoul Blanc.You’ll also run across wines with fantasy names such as Skeleton Key or Junkyard Red. It might not be clear what’s inside. Hopefully a staff member can help make recommendations if these grapes or brands are unfamiliar to you.One word of caution: Be aware that wine shops and grocery stores have started importing wine from Mexico. Quite good wine in fact. One popular brand is Casa Madero which is the oldest winery in the Americas. But it’s often displayed with the Texas wine. Don’t pick it up by accident!In the winery:As you probably know, there are A LOT of texas wines that aren’t sold in the grocery store, and you won’t find them on a restaurant wine list. Instead, they’re sold in tasting rooms or through mailing lists. These are probably the wineries that have had the toughest time this year since tasting rooms have been shut down. It is estimated that 95% of Texas wine is sold through the tasting room, so you can imagine the impact of the shutdown has had on these wineries. It’s really a shame, because there’s no better place to learn about Texas wine than to go straight to the source.That leads me to how we can best support Texas wineries. The answer is simple, buy wine from them. Yep, The absolute best way to support Texas wineries is to buy wines directly from wineries. When you buy curbside or online, the wineries are making more money than when the wines enter the distribution channel and get sent to retail locations.So since you’re committing to learning more about Texas wine, I want you to go visit the 5 tasting rooms that are closest to where you live - as soon as you can safely do so. Try their wines and learn their history. And while you’re at it, inquire about the wine club and any upcoming events on the calendar.Not every winery has a wine club. Some are selling to an email list or they’re just dependent on whoever walks through the doors of a tasting room. But if a winery offers a wine club, that’s a great way to support them. They count on your consistent support from season to season. When you sign up, you’re guaranteeing that you’ll stay a club member for a least a couple shipments.The best way you can find out which wineries are closest to you is to visit the Texas Wine Lover website at txwinelover.com and click on winery map.Your challenge, if you choose to accept it, is to go shopping and fill a case with Texas wine as suggested in the graphics that are posted to Instagram and Facebook. I’m calling it the Texas Starter Case.Basically, it’s an empty case box with labels for what Texas wines you need to buy to fill the box. If you drink the assigned wines, I feel like you’ll have a good sense for what Texas wine is all about. As we’ve discussed already, you can get these wines through retail channels, or better yet, directly from a winery.My Texas wine shopping list includes 3 slots for white wines: I’m suggesting a Viognier, a white blend, and a wildcard.You’ve 3 slots for rose. One of those might be a pet-nat. Now these are going to be hard to find at a grocery store. I think most Texas rose gets sold out of the tasting room because it’s so popular. But do yourself a favor and seek it out, because I think rose is one of the wines Texas does best. And if you can’t find a pèt-nat or another bottle of sparkling wine, substitute a canned rose! There are several on the market, and I even drank one on the last podcast.Finally, the other half the case is dedicated to red wine. I’ve included many of our state’s favorite grape varieties here, as well as another wildcard slot, this time for a red wine.When you’re looking for suggestions of which wines to try, you might want to do some research before heading out to the store or placing that online order. Ask your friends and family. Log on to the Texas Wine Lover website and look to see which wines have won awards. Of course I’m partial to the wines that have won at TEXSOM International Wine Awards because that’s the competition where I volunteer, and it’s definitely a tough competition to medal in, but you know when a wine wins there that it’s been carefully considered by a stellar panel of top notch judges and is really a special wine. The Texas Wine Lover site always shares results from the TEXSOM competition, from the San Francisco competitions and others, so you can go to txwinelover.com and find the results to see which wines have won.Click here for Texas Wine Lover coverage of Texas wine results in recent competitionsI’ll mention a few of my favorite wines that may be good choices for your starter pack:Viognier: Brennan Vineyards ViognierWhite blend: Llano Estacado 1836 White - This wine won the Judge’s Selection medal for best white in Texas at the 2020 TEXSOM IWA.White Wildcard: McPherson Cellars Picpoul BlancRosé: Lewis WinesPèt Nat: You’ll likely have to order a pèt-nat or pick it up directly from a winery, but there are a lot of good options available.Tempranillo: so many Texas wineries make Tempranillo that you won’t have any trouble at all finding one!Red Wildcard: Lost Draw Cellars Sangiovese- This wine won the Judge’s Selection medal for best red in Texas at the 2020 TEXSOM IWA.Tannat: Bending Branch WineryMourvèdre: William Chris VineyardsRed Blend: Reddy Vineyards Field BlendMore Rosé Recommendations from my recent interview:"Try These 5 Texas Rosés This Summer"Education & What I'm DrinkingSouthold PiquetteQuick update since recording the episode: Regan says that they use  a mix of red and white grapes in the pomace. They add no So2, just a very small mixture of yeast and sugar for canning. That's what gives the piquette its fizz. There you have it! The Austin Winery make piquette too!"Getting to Know Piquette, A Wine Adjacent Spritzer""What is Piquette? Meet Wine’s Easy-Drinking, Low-alcohol Style"

Mentioned in this EpisodeConnect with the Podcast:  Facebook: @texaswinepodInstagram: @texaswinepodTwitter: @texaswinepodEmail: texaswinepod@gmail.comHelp the Show:  Subscribe to the podcast in Apple Podcasts  Subscribe to the newsletter to get the downloadable guide to my top 10 Texas wine experiences during quarantine.Texas Wine In the News“Fort Worth Food and Wine Festival Canceled but Foundation Supports Culinary Community”“Texas Tech Wine Marketing Research Institute study explores motivations and behaviors of US wine consumers before and during COVID–19 lockdown”“Shopper suspicions confirmed: DFW grocery prices shot up during the pandemic”American Association of Wine Economists’ Graphic about Wine Preferences in 20 Large CitiesTexas Wine in 10 Minutes  The first vineyard in Texas was planted in 1668 by Spanish missionaries in what is now El Paso.There were a few dozen Texas wineries by 1920, then the industry’s progress was halted by Prohibition. Only one Val Verde Winery, founded in 1883, survived. It had a pass to make sacramental wine during prohibition and is still operating today in Del Rio.After Prohibition (1920–1933), it took a long time for the Texas wine industry to get going again. Llano Estacado was founded in 1976. And then finally, the modern Texas wine industry took off.Texas is now the 5th largest wine producing state and has around 400 wineries.There are 8 AVAs, or American viticultural areas, in Texas.The Texas High Plains AVA is where about 80% of the grapes in Texas wines are grown. It’s in the northwest part of the state near the city of Lubbock. The Plains are flat, but they are indeed high. this could be considered high altitude grape growing. The vineyards sit at about 3300–4000 feet on well drained, clay loam and sandy loam soil. There is a big diurnal shift here. That means there’s a big temperature change from day to night. the cool nights help preserve the grape’s acidity. Many of the grape growers in this area are generational farmers of other crops and have diversified into planting grapes. The biggest challenges here are freezing temperatures – usually in the late spring after budbreak, but possible in the fall too – and hail. Irrigation is a must.The Texas Hill Country AVA is located in the center of the state is north of San Antonio and west of Austin. It’s the largest AVA in Texas and the THIRD largest AVA in the country*, covering 9 million acres. The vineyards here are generally smaller in acreage than those in the Texas High Plains. They sit on a variety of soil types including limestone, granite and clay. Pierce’s disease is a bigger problem here than in the High Plains. It’s a bit less likely to see the freezes and hail that the High Plains gets. It’s also at a much lower elevation, and the warmer temperatures put its growing season ahead by a few weeks compared to the High Plains. Within the Hill Country AVA you’ll find two sub-AVAs that are nested inside the larger AVA. These are the Bell Mountain AVA (the oldest in the state) and Fredericksburg AVA.There are about 80 wineries in the Texas Hill Country, and the center of this area is the town of Fredericksburg. It’s the second most visited wine region in the nation after Napa Valley.The Texas Davis Mountains AVA is one to watch. It’s FAR out in the desert of west Texas near Marfa. It’s the highest elevation AVA in the state with vineyards over 5500’ elevation and it’s also the coolest. It’s also got the only volcanic soil in the state.The other AVAs are Escondido Valley. It’s located far west Texas near Fort Stockton.Texoma AVA is along the Texas-Oklahoma border.Finally, the Mesilla Valley AVA is on the far western tip of Texas near El Paso. This AVA is shared with New Mexico.There are also many fine wineries that are outside of these AVAs, and their wines are simply labeled TEXAS. (To clarify, their estate vineyards are not located within an AVA.)Early on, Texas consumers wanted the international varieties that they were drinking from California like Chardonnay, Cabernet Sauvignon, and Merlot so that’s what Texas grape growers planted. Now, many of these early plantings are being changed over to more of the grape varieties that thrive in the warmer climates of the Mediterranean. Texas grows a very wide variety of grapes and has over 5000 acres of bearable grapevines. Its most planted red grapes are Cabernet Sauvignon, Tempranillo and Merlot and the most planted white grapes are Blanc du Bois, Viognier, and Muscat Canelli. Production is about 70% red wine and 30% white wine.Hybrid grape varieties like Blanc du bois and black Spanish are popular in the southeast part of the state where humidity makes Pierce’s disease a persistent problem.Texas Tempranillo has a great reputation, as does Texas Viognier. Mourvedré is coming on strong. Rosé is very popular. Off-dry and sweet wine is popular with some Texas wine drinkers, but the majority of what is produced is dry. Texas also makes some great Port-style wine, and a bit of sparkling wine.In 2013, the Texas High Plains experienced a devastating late spring freeze, so there the volume of Texas wine produced suffered. 2014 was much better, but not ideal. Since 2015, Mother Nature has mostly cooperated. 2015 and 2017 were especially great vintages. The Texas High Plains had a Halloween freeze in 2019, so the 2020 vintage is looking sparse for some growers.Now that Texas growers have focused in on the right grapes for the right vineyards for our Texas climate, Texas wine has gotten much better. There’s increasing level of winemaking talent in the state, some homegrown, and some transplanted from other parts of the world. Some winemakers in Texas utilize the latest cutting-edge technology to maximize extraction. Others adopt a zero-zero non-interventional approach. There’s not just one right way to do things around here.One issue that is sure to come up again in 2021 when the state legislature reconvenes is how Texas wine is labeled. Like 46 other states, Texas wine is only required to have 75% Texas fruit in it. The states with the more developed wine industries have all passed more stringent legislation, and this issue has come before the state legislature before in 2017 and 2019.The largest winery in Texas is St Genevieve winery located in Fort Stockton. They make extremely affordable wine, often in large format bottles. The second largest winery is Llano Estacado located in Lubbock.Most of the wine produced in Texas stays in the state. Although there are some wines that are available in wider distribution, many are not. Most wineries do ship outside the state.Texans drank just over 60 million gallons of wine in 2018 and produced 4.28 million gallons of Texas wine. So we are well short of producing the amount of wine we need to produce to meet the demand of our own state. For now, we will have to keep drinking non-Texas wine.Texas wineries have always been serious about showing guests a great time. But at some wineries, the wine was a bit of an afterthought. In the past 15 years or so, many Texas wineries have also gotten as serious about premium wine as they are about hospitality.Wineries are entering well regarded wine competitions, and Texas wines are winning. Sommeliers are taking an interest in Texas wines, and more wines are entering distribution outside the state. Texas restaurants are coming around, finally adding Texas options to wine lists.Wine is a big business in Texas, responsible for over 100,000 jobs and a $13.1 billion dollar economic impact.Texas is an exciting wine region with a pioneering spirit. The wines just keep getting better. I hope you’re drinking Texas wine along with me.*Note: It is often reported that the Texas Hill Coutry is the second largest AVA, but I said it was the third. I confirmed this with January Weise at the Texas Hill Country Wineries. She reports that both the Upper Mississippi River Valley AVA (over 19 million acres) and the Ohio River Valley AVA (at over 16 million acres) are larger than the Texas Hill Country AVA.References:  Texas Wine Grape Varieties Report  Texas Wine & Grape Growers Association  Texas Hill Country Wineries  Texas High Plains Growers  Texas Wine Lover article “Texas Grapevines by the Numbers: What’s Trending Up, What’s Trending Down, and What It Means for Texas Wine”  Vintage Texas  Wine consumption by state  Wine produced by stateEducation:Doug Lewis’s photo of verasion. See Lewis Wine’s June 10 post for more photos and description.What I’m Drinking:Perissos 2017 Racker’s Blend

Bei der Lesung zum Jubiläum "35 Jahre KARL MAY & Co." haben die Sprecher Gordon Piedesack und Jean-Marc Birkholz eine "Gespenstergeschichte" aus Karl Mays "Der Geist des Llano-Estacado" vorgetragen.

1. West – Bil Nace & Jake Meginsky – West/East – 2016 2. The Wolfman – Robert Ashley – The Wolfman – 1964 3. Trio for Duo – Mary Jane Leach – (f)lute songs – 2018 4. Wind/Plastic – Andrew Weathers – Dreams and Visions from the Llano Estacado – 2020 5. We Should – … Continue reading tone science 389

Tall 'Spanish daggers' stand in the Big Bend desert, their limbs extended in expressive gestures. Another variety - the Great Plains or "soapweed' species - dots the Llano Estacado. Yucca plants are found across much of the Americas. But they flourish in West Texas, and are among the most striking of plants in our plains and deserts. They're also part of one of nature's truly remarkable pairs. Yuccas and yucca moths are entirely dependent on one another. In the weeks to come, the drama of that bond will play out in the West Texas night. Charles Valentine Riley was the first to study it deeply, in the 1870s. He was awed. “She works with a vigor that would indicate combined pl... Hosted by for KRTS

In this episode I get to chat with Jason Hisaw, Advanced Sommelier and Texas Wine Ambassador for RNDC. We go deeply into his journey from Chicago to Las Vegas to Santa Barbara to Kansas City and finally in Dallas, Texas. We discuss how you become a Master Sommelier(so interesting and so daunting) and how he carved his niche in the world of Texas barbecue. We try two wines and discuss all of the Texas wines RNDC offers. It's a love letter to Texas, wine, and barbecue. You're going to love it. Follow Jason on Instagram here: https://www.instagram.com/jrhisaw Check out Jason on Twitter here: https://twitter.com/jrhisaw See RNDC here: https://www.rndc-usa.com Here are the wines discussed: Fall Creek Vineyards: https://fcv.com/ McPherson Cellars: https://www.mcphersoncellars.com Duchman Family Winery: https://www.duchmanwinery.com/ Messina Hof: http://www.messinahof.com/ Rancho Loma Vineyards: https://www.rlv.wine/ Llano Estacado: https://llanowine.com/ Brennan Vineyards: https://www.brennanvineyards.com/ Becker Vineyards: https://www.beckervineyards.com/ Kevin's BBQ Joints Podcast & YouTube Sponsored by: AJ's Custom Cookers: https://www.ajscustomcookers.com Phone: 817-714-4495 AJ's on Instagram: https://www.instagram.com/ajscustomcookers AJ's on Facebook: https://www.facebook.com/AJsCustomCookers AND Treaty Oak Distilling: https://www.treatyoakdistilling.com/whiskey See Treaty Oak Distilling on Instagram: https://www.instagram.com/treatyoak Treaty Oak Distilling is on Facebook here: https://www.facebook.com/TreatyOak

In this mini episode Jake goes over GSM wine with another Texas wine from Llano Estacado.  He also touches on voluntary labeling and gives a shout out to some of the podcasts and wines he has been digging lately. The Wine: Llano Estacado GSM Articles Discussed: GSM Introducing the 100% Texas Grown Emblem Program

Howdy Partners!  Welcome to another episode of the Make America Grape Again Podcast!  This time around, we're looking at Texas, through the lens of the 2016 Petit Sirah from Grape Creek Vineyards, located in Fredericksburg, Texas. Texas actually holds a very special place in the history of wine not just in America, but in the world as a whole.  It was in the high plains of Northern Texas (in what is now the Texoma AVA) where horticulturist Thomas Mundson used indigenous American varietals to create hundreds of hybrid grapes, as well as finding particular root stocks that were immune to the Phylloxera epidemic of the late 1800s. This saved the French wine industry (indeed, possibly most of the Vinifera wine industry worldwide) from total ruin.  (I hope to go in depth about him in a future episode in a later season.) The History of Texas Wine begins in a similar fashion to other landscapes in the American Southwest, with Franciscan priests and friars planting Mission vines in the deserts near El Paso for use as the Eucharist.  The industry grew, culminating in Thomas Mundson's heroic labors to save the industry as a whole.  Yet Texas, like the rest of the United States, thanked its native son with the institution of Prohibition; one which still strongly affects the state today: a quarter of Texas' 254 counties still have Dry Laws on the books.  (A few wineries did survive through this time, namely Val Verde winery, which made medicinal and eucharistic vintages.) The wine industry in Texas really only began to recover in the 1970's, with the founding of Llano Estacado and Pheasant Ridge wineries in what would eventually become the Texas High Plains AVA, along with the La Buena Vida winery in Springtown, Texas.  The first AVA in Texas was the Bell Mountain AVA in 1986. With 436 Wineries and approximately 4,500 acres of vineyards total, the state of Texas is actually the fourth largest producer of wine in the United States. The problem is that most people do not know about this because Texas wine is not widely distributed, and shipping outside of the state is notoriously difficult for local wineries.  Texas also has 8 AVAs, scattered across the state.   As a note: Texas Wine Geek has a great explanation of what For Sale in Texas Only actually means.  In short, while confusing as all hell from a consumer standpoint, it is crystal clear from the standpoint of federal legislation--something which arguably matters as much, if not more, from a wine sales standpoint.  After all, you need your federal approval if you're going to sell wine at all, to begin with.  In short, it is a wine that is probably made in Texas, probably from mostly Texas grapes. In this episode, we talk a little about what "For Sale In Texas Only" means, and a bit about the concept of terroir, as we drink this side by side with an Arizona Petit Sirah from D.A. Ranch.  My friend Megan Looser (who is also a CSW) brought this bottle while on a recent trip to see her favorite band in concert.

What kinds of turtles live around Marfa? The question comes from Nathan Stueve. The answer we found surprised us. For this episode, West Texas Wonders is teaming up with Nature Notes – our weekly look at the natural world of the Chihuahuan Desert region and the Llano Estacado. Marfa is surrounded by arid grasslands, stony summits and badland deserts. And yet, the area is home to multiple aquatic turtles – including the rarest turtle in the United States. The rough-footed mud turtle is a threatened species in Texas. Scientists are working to understand, and preserve, this mysterious creature. The most familiar West Texas turtle is a land-dweller. Watching a desert box tur... Hosted by for KRTS

While the East and West Coast get the lion's share of attention, it's time to focus Texas. It's an exciting time to be making, and drinking, wines from the state. Explore the landscape, get to know the grapes, and find out which local bottles pair best with barbecue.  Wine Discussed:  @4:50 Llano Estacado 2017 Signature Rosé (Texas) @18:18 Haak 2014 Cabernet Sauvignon (Texas High Plains) @17:18 Messina Hof 2014 Paulo Limited Edition Red (Texas) Transcript:   Jameson Fink: Welcome to Wine Enthusiast's What We're Tasting Podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode, we're looking at wines from Texas, with Assistant Tasting Director Fiona Adams, who covers and reviews wines from the region. What We're Tasting is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time. Even wines from Texas, which you do want to mess with. Download Vivino to discover and find your favorites, and stock up at Vivino.com/wineenthusiast. When I think about wine in the United States, of course the West Coast comes to mind probably first. Definitely first. California, Washington, Oregon. Then, of course, being in New York, and spending a lot more time living here on the East Coast, I'm getting more into New York wines, and trying things from Vermont and Virginia, of course. But a area I really know very little about wine-wise is Texas. I'm really excited to have you here on the show, Fiona, and give me a education in Texas wine. Welcome to the show. Fiona Adams: Thank you for having me. Jameson Fink: The first thing I want to know is where are they making wine in Texas? How many wine regions are there? What's going on? Fiona Adams: There are a handful of wine regions, but the two main ones, where they're doing most of the grape growing, a lot of the wineries are based there, are in Texas Hill Country, which Fredericksburg is the main town there. It's just outside of Austin and San Antonio. A little bit more to do. Then in West Texas, we've got the High Plains. So Lubbock, Odessa area. That's where they're doing most of the grape growing. It's really flat. Just a lot more space to work with. Most of the cotton grown in the United States is also grown there, so maybe grapes will edge them out. Jameson Fink: Or stock up on your white t-shirts and get some wine. Fiona Adams: Yeah, exactly. You can just ... disposable white t-shirts, with all the red wine they're making. Jameson Fink: What are the main grapes they're growing, red and white? Fiona Adams: They do a lot of pretty much everything there. I'd say the main standout red grape that's really emerging as Texas's signature is Tempranillo. A lot of different people are making it. It's pretty interesting. Then, in the whites, it's a lot of mix of just warmer weather white grapes. A lot of Rhône grapes, Roussannes, Marsannes. They've got Albariños, Chenin blancs, and your classic Sauvignon blanc, Chardonnay, Riesling, so they're really still in the experimentation phase in finding their true signature grapes, but it leads to a lot of different, interesting wines in a whole bunch of different styles. Jameson Fink: Usually, I don't like to say like, "Oh, is this region like this?" I like to judge things on their own merits, but just, if you're not familiar with Texas, if you like these kinds of wines, it might remind you of this, or the land might remind you of that? Is it unique, as far as geographic weather, or ... Fiona Adams: The weather? I mean, it's Texas, so it's hot. You should expect some fuller-body wines. Wines with a little bit more alcohol. Wines that are just a little bit fuller in character. A little heartier. But they have a lot of talented winemakers who are making things that are really elegant and lighter-bodied, as well. It might be really hot there in the summer, but they also get really cold there, which not a lot of people know. It's pretty decent elevation. Winters get pretty cool. They've got a really great temperature change, day to night, out in the High Plains. Hill Country is a little bit more what you would expect. Pretty humid, pretty hot, but not as much grape production is going on there. Jameson Fink: What's the elevation, in ... As far as it goes? Fiona Adams: It's high. Jameson Fink: Yeah, it's high. Fiona Adams: Not as high as New Mexico, but higher than most places. Higher than you would expect. Jameson Fink: High enough to get a diurnal shift, dare we say? Fiona Adams: Oh, yeah. I mean, Texas ... The big joke about Texas is, depending on what part of the state, the season can change. You could have winter in the northern part, and it be a snowstorm, and then go further south, and it's 100-degrees, and 1,000% humidity, and chilling at a beach. You get a little bit of everything. Jameson Fink: Yeah. One of the scariest snowstorms I ever drove through was in Texas. Fiona Adams: People don't think about snow when it comes to Texas, but they've got plenty of weather. Jameson Fink: Yeah. Well, speaking of weather, it's right now, here in New York and all over the country, it's a prime rosé drinking season, so actually the first wine I want to talk about from Texas is a rosé. It's the Llano Estacado 2017 Signature Rosé. 89 points, best buy. Can you tell me a little bit about this wine as far as what's in it, and what it tastes like? Fiona Adams: It's a really tasty rosé. It's definitely got that lighter, Provençal color going on. Really pretty, like those classic strawberry and fruit flavors. Then the blend has got some more of those Rhône grapes that are doing really well there. I believe it's Cinsault, and ... Jameson Fink: Carignan, Mourvèdre, and Grenache. I have it in front of me. Fiona Adams: There you go. So more like a classic Rhône blend, but they've been able to keep it really refreshing, and pretty, and all of those things that people are really looking for in their rosés right now. It's just ... I mean, it's a great price. It's great wine. Jameson Fink: Are you seeing a lot of dry rosés like this from Texas? Fiona Adams: Oh, yeah. They do a ton of dry rosé there. There's been a handful of producers that are canning their rosé. I mean, it is hot in the summer there. You want to sit outside, and drink rosé, and hang out. There's, I mean, a huge variety. I mean, they are definitely doing a lot more of those Rhône grape blends for their rosés, but you can find a few of those Cabernet Sauvignon ones. It's going to be a little bit fuller than a Provençal-style, but I wouldn't go into saying it's dark rosé, that you need food. It's that really light, approachable style. Jameson Fink: It reminds me of, I mean, I was just talking with Sean Sullivan about Washington State and Eastern Washington. I mean, it's really hot out there, and it's very deserty, but you get these ... You can still ... I mean, it's just like Provence. It's hot, but you produce these wines from grapes that make these thirst-slaking wines that you want to drink in the heat of the summer. Fiona Adams: And they've got canned rosé. Who doesn't want canned rosé? Jameson Fink: I want canned rosé! Fiona Adams: There's a couple of cool producers who are making these canned rosés. Messina Hof, who we'll talk about later. They do a canned rosé that's really tasty. There's a few other guys who are doing it, as well. Then Lewis Cellars makes a ton of rosé that's all Rhône-varieties. They're just so pretty, and so delicious. He's really starting to master making those very light, refreshing, expressive wines with these grapes that can get insanely ripe in that heat. Jameson Fink: Yeah, and I think you mentioned canned wines, and I think ... People talk, "Oh, is it a fad, or a trend?" I mean, I think it's here to stay. We've gone past that. I think we're going to see more and more of canned wine. Fiona Adams: If you can can beer, why can't you can wine? Jameson Fink: I agree. I tend to like ... I mean, you can get a 12-ounce can. To me, it's like, "Okay, great. There's two glasses in there." Or I actually like better the ... I like the little Red Bull-sized, or what are those ... 250-milliliters. More like single-serving wines. Fiona Adams: Exactly. If you're having a barbecue or something, that small can ... Or going to the beach. Sitting by the pool. You don't want to deal with glasses and bottles. I mean, there's all those products that you can buy, but it's way easier to ... you throw in your six-pack of beer, and you throw in your six-pack of wine, and you're ready to go. Jameson Fink: That's right. They can live in the same cooler. Fiona Adams: Exactly. Jameson Fink: That's great. The second wine ... We're going to move into red wine territory. It's from the Texas High Plains. It's the Haak 2014 Cabernet Sauvignon. 88 points. What is a Texas Cabernet like? Fiona Adams: Texas Cabernet ... I mean, they're hitting all of those checkboxes that die-hard Cabernet Sauvignon-lovers really want. It's going to be fuller-bodied. They've got all that great tannin and structure. Some of those classic tobacco and leathery flavors. Then, because the fruit gets so ripe down there, they get really punchy red berries in there. All of their reds, really. It's just like ... You get all of those nice flavors, and structure, and support from the oak aging, but you're not overwhelming the fruit flavors, because they are just naturally so intense. Jameson Fink: Is it too corny for me to say, like, these are great wines to have with brisket or Texas barbecue? Fiona Adams: Texas barbecue! Absolutely. Brisket's big down there, and delicious. I mean, depending on who you talk to, they'll tell you 10 or 12 different barbecue places that you have to go to. I agree. You have to go to get them. It pairs well with ... Yeah. Those really classic Texas portions. Your big meat. You've got your cornbread, your potato salad. All the classic sides, and the wines just seamlessly pair with that traditional flavor. Jameson Fink: So if you're visiting Hill Country, you can just do a pretty epic day or week of barbecue and wine tasting? Fiona Adams: Absolutely. Especially with Hill Country being so close to Austin, which has some seriously famous barbecue places. I'm a Salt Lick person. That's my favorite. Come at me. Jameson Fink: I can't. I haven't been there, so ... Shamefully. Fiona Adams: You're also close to San Antonio, which has an insane amount of restaurants. You can, easy enough, fly in there. Rent a car, and in a couple of hours, you're in wine country with just as many great restaurants. A ton of different wineries you can visit. They've got their own wine trail happening in Hill Country, so you can really have that experience that Napa or New York has really developed, where, oh, you come here, and this is a wine trail, and everything is geared around that. Jameson Fink: I think people are like, "Look, I'll get on a plane right now and go to Napa," or Sonoma, or really anywhere. But I think people are looking for those kinds of destinations, too, that are a little off-beat. People, like I said, love to go to Austin, or San Antonio, and like to be able to visit a unique wine country that's maybe unexpected. I think that's kind of the next step, is like, "Oh! I'm going to think about Texas, and I'll think of wine." Or "I'll think of tasting wine." Or buying wine, buying local wine. I think that's pretty exciting, too. Fiona Adams: Yeah, absolutely. I mean, Napa is, sure, the American wine destination for a lot of people. It's the first one that pops into their head. But it's really crowded. It's really expensive. And you can get a similar vibe and experience in Texas that you can in Napa, because you've got great restaurants. You've got a great place to stay. Great shopping. They've also got horses and Texas stuff that's way cooler. Jameson Fink: Hey, we'll be back to the show very shortly. But since you're here, I know you're already a fan of wine podcasts. Why don't you check out our other show, called The Wine Enthusiast Podcast. Download it wherever you get podcasts. Okay. I want to get a little controversial. Bring up a controversial issue. One is that ... Well, not one. The issue, to me, is that there are a lot of wines made in Texas that are made from grapes imported from California. I'm wondering, when you look at a label, how do you know ... It can say "Texas" on the label, but the grapes can be imported from California. How prevalent is this, and what is your take on that? Fiona Adams: There is a big divide there about buying grapes from a different state, and slapping on your label, "Made in Texas." There's been a huge push. There's a lot of young winemakers who are really making some excellent wines who are saying, "Hey, if I wanted to make California wine, I would make it in California. But I'm in Texas. I'm from Texas. I grew up here. I've been farming these grapes for my whole life." It's really a big push for that sense of pride of place. That "This is Texas wine. This isn't California wine. We grow our grapes. We have our own industry. We can beat them. Our wines are just as good. Some of our wines are better." It's just a different experience. I mean, buying grapes from other wine regions is a common occurrence in some lesser-known states that, maybe they don't have the infrastructure. Maybe there are certain grapes that winemakers want to experiment with, but they just can't grow in their climates. I mean, that's one way to go, and if you're making beautiful wine, I'm not going to be that mad at you. But especially when you consider sustainability and the environmental impact of trucking grapes from a different state, to ferment it, and then to say that your wine is from Texas? It's like, yeah, you might have made it there, but it's not the same. Jameson Fink: I mean, I think the whole idea is like local food, and local wine, and when you visit a place, you want to have a literal taste of the place. I mean, I'm certainly ... Look, I'm saying this as some dude sitting on a couch in a Manhattan studio, but if I owned a business, and ... there just aren't enough grapes, for one thing, was [inaudible 00:14:16] be the problem. I'm sure they're planning a lot more. There's just not enough grapes to meet demand. But I just think there has to be some kind of transparency in labeling. That's something that I don't know that much about as far as how labeling doesn't say, like, "22% of these grapes came from California." Or how that's- Fiona Adams: They're really working on changing the labeling laws, and making sure that people know exactly where their grapes are coming from. That's a big push in a lot of states, as well, where there's ... When the local wine industry grows, you want to have that stamp on your wines that this is a local wine, and not a wine where the grapes are coming from someplace else. But as you mentioned, there are issues where you run into with bad harvests, or the demand for Texas wine is going up. They drink so much wine in Texas. You want to keep up with production, so if you are not able to get in all of the grapes that you need to produce the amount of wine that you want to make or sell, and they buy other grapes ... It's just like, "All right, that can be a short-term Bandaid." But there has been a lot more planting. There's a lot of investment in growing more wine. Like I said, in the High Plains, they can push out the cotton industry, as far as I'm concerned. They've got excellent soil. It takes less water to grow grapes than it does cotton, and they're harvesting really quality fruit. Jameson Fink: Yeah, and I think that maybe the thing to do is when you visit, or anyone visits, is to ask questions. Just be like, "Here's our Cabernet." "Where do you get the grapes from?" That's not accusatory. And say, "Are you trying to move away from importing grapes, and having more Texas grapes? Are you planting? Are you buying? Are you working with vineyards that are growing?" I just think, as a wine drinker, when you're visiting, ask these questions, and get to know ... Just like you would ask about any other wines when you're visiting a wine region, and listen to what these winemakers are saying. Or these business owners, too. Because like I said, it's easy for me to complain. Like, "Well, why would you make any ... Why don't you stop making wine when you run out of grapes?" And like, "If your livelihood and business ... Maybe five years down the road, or 10 years down the road, plantings will increase and then you won't need to be reliant on that." I think also, as people are more into local wine everywhere ... I mean, just demand that. Demand that they move towards sourcing grapes from local vineyards, or vineyards in the state. Fiona Adams: Texas is a great place to visit for that. Most of the wineries have tasting rooms. They have great staff who are willing to tell you about the wines that you're trying, and tell you where they were planted. It's like, "Oh, yeah. These grapes? If you drive five miles down that road, you can go look at these vines." They've got a fair amount of ability to handle tourists and really educate wine drinkers. It's definitely worth the visit. Jameson Fink: Absolutely. The third wine we want to talk about is Messina Hof 2014 Paulo Limited Edition Red. 89 points. It's a Merlot blend. 60% Merlot, 27% Tempranillo, 13% Cabernet. I know you just tasted a bunch of Tempranillos from Texas. Can you talk about Tempranillo in Texas, and how ... Is that the grape to hitch your wagon to? Fiona Adams: Tempranillo is definitely something that's becoming really popular there. I mean, they've got the right climate for it. If you think about ... Tempranillo, it's Rioja's grape. It's another place where it is hot there. It is flat. It has got not an entirely similar climate, but they've really been able to take those grapes and bring them to Texas and make their own style on it. I mean, they don't taste like Riojas. They are their own stamp on it. I mean, they do have similarities to Rioja, but I think you get a nice range of styles that you couldn't find someplace else, and just great fruit flavors. A lot of the winemakers are pretty restrained in their use of oak, so you get some really pretty fruit flavors that will go with a lot of different foods. If you don't want something that's a big, heavy Gran Reserva, and you want a Tempranillo, I mean, Texas ... There's a lot of great value there. The vines really seem to have taken to the soils and the climates there, and it really looks like that's where they're headed. Jameson Fink: I thought it was also cool about Messina Hof, is that it was founded in 1977. I mean, I think it was maybe the fourth winery in Texas. I didn't realize that the history goes back that far. Fiona Adams: Oh, yeah. Texas? They've been making wine for a really long time. They used to grow grapes and sell them to California winemakers. Messina Hof's been around for a while, and they definitely have proved themselves as very capable of making excellent wines, and have really embraced the family wine tradition in Texas in creating a lasting industry. Jameson Fink: I also was, when I was looking at their lineup of wines, they have an Estate Sagrantino, which I thought was really cool and unusual. Fiona Adams: It's delicious. Jameson Fink: I think that's ... It reminds me of when I was in Australia, in the McLaren Vale ... That was kind of lame of me to just brag about that, but you know what I mean- Fiona Adams: "When I was in Australia." Jameson Fink: When I was ... Yeah. Yeah. Ugh. So insufferable. But I mean the Barossa, or the McLaren Vale, rather, and it's super ... I mean, it's crazy hot there. There's a winery, Oliver's Taranga, that makes a Sagrantino, and they do a Fiano, and I think it's really smart, when you're in a climate that's that hot, to think about grapes like Sagrantino. Fiona Adams: Absolutely. I mean, they're definitely still experimenting and figuring out, like, "All right. If this works, why can't this work?" Or "This seems to be a climate that's similar to ours. Let's throw in a few vines." I mean, they're enough under-the-radar, and they have a great local consumer base that, if they make something, and maybe it isn't their favorite thing, and they can pull out the vines in a couple of years? At least they tried it, and check that one off the list, move to the next one. Jameson Fink: Yeah. Fiona Adams: I mean, and they're not really having a problem selling their wines. It's hard to find Texas wine outside of Texas because they're drinking all of the wine in Texas. Why would you export, if you can just sell it to everyone here. Jameson Fink: Yeah. No doubt! Fiona Adams: Hopefully, they get to enough production where you can find it in a few more states, but a lot of the wineries have wine clubs. They're easy to find. They're breaking into some markets. Chicago's got a decent handful of producers that are selling there. New York, of course, but ... Yeah. They keep ... I mean, Messina Hof also does Rieslings, which you would think, "Why would you grow Riesling, this German Alpine grape, in hot Texas?" But with really capable wine techniques, and knowing your region really well, they're able to create very dry, very approachable, affordable Rieslings.  Who knows what Texas can do? It's these grapes that are just very surprising, that makes it difficult to be like, "Texas is this." It's like, "Oh, but wait. They also do this, this, and this. So maybe Texas is that." They're trying to find an identity, but maybe it's not as simple as nailing it down to, "Rioja makes Tempranillo. Barossa makes Shiraz." They've got the capability and enough people who are willing to just be constantly experimenting that maybe they don't need to be the "This is the Cab state." Jameson Fink: Mm-hmm (affirmative). Well, speaking of experimenting, one of the nice pleasures of recording with someone in the studio together ... We're live here together ... is sharing some wine. This is our bonus wine that you brought, that I've been really excited to try. It's from Southold Farm + Cellar, which ... I mean, we've both like ... used to be a winery located in Long Island, and now is in Texas. As far as how that happened, I think I can just say Long Island's loss, Texas's gain. But tell me about this white wine you brought. It's very luscious. Fiona Adams: Yeah, so this is a white blend. This is one of those wines where it's like, oh yeah, Texas is going to try ... make anything, and a lot of the times, they're going to succeed. This is Southold's blend. It's called Don't Forget to Soar. It's mostly- Jameson Fink: S-O-A-R. Fiona Adams: Yes. "Soar," like a bird. Jameson Fink: Like a bird. Yes, I gotcha. Fiona Adams: It's mostly Roussanne, right? I said? Jameson Fink: Mm-hmm (affirmative). Fiona Adams: With a splash of Albariño, and those are two white grapes that ... I've been coming across them in Texas a lot. They've been very expressive, really fruit-driven wines. They've got an insane amount of acidity, and they've had a lot of success, so I'm hoping that they do go in this direction where they do a lot more of these Rhône blends, especially in their whites. This one is a little bit funkier. Maybe a little skin-contact going on. Jameson Fink: Possibly, yeah. It's got some depth of color. It's rich. It's very good. It's very ... not indulgent, but it's very luscious, like I said. It's- Fiona Adams: It is luscious. Jameson Fink: Yeah. It's got a lot of texture to it. Fiona Adams: Exactly. Southold, this is another one of those younger winemakers who is trying new things, and really expanding the category. I would say Lewis Cellars, which I mentioned before. They're doing a lot of interesting wines. William Chris is another winery. It's a duo with a younger guy who's making really awesome wines. He is not on the Tempranillo bandwagon. Jameson Fink: Mm. Ah! Fiona Adams: But his wines are incredible, so I'm not going to fault him. Jameson Fink: Right. Fiona Adams: I think having that energy has really been helping to give space to wines like this one, that's a little bit weirder. Wouldn't be what you'd expect, but because Texas isn't nailed down to this one signature style, that everyone's like, "Oh, yeah. I'll try that one. Oh, yeah. I'll try that. Who knows? I'm not so stuck in my ways with one style that I can just try something." Jameson Fink: Yeah. It reminded me, like I said, I hinted at earlier, it reminds me a lot of Washington State, as far as like, "Oh, do we need a signature grape? Do we have one?" Or, I think they're, obviously, in Washington, is farther along, but they went through those same things, where they're like, "We're trying this here. We're trying it in these sites. We're trying these warm weather grapes. We do Riesling, too, and it works." I feel a kinship there.  But whites, rosés, reds. It sounds like Texas is a really exciting place to explore. Especially getting in on the ground floor, before the word is out. The word should be out, because they make a lot of wine. They do make a lot of wine. But I would encourage everyone to visit. I definitely want to visit. I want to go eat some barbecue and drink some Tempranillo and rosé, and maybe have- Fiona Adams: Those Rhône wines. Jameson Fink: ... the Rhône wines. Fiona Adams: You've got to go for those Rhône wines. Jameson Fink: Yeah, the Roussanne. Fiona Adams: McPherson makes a Picquepoul that is my summer wine. They're based out in the High Plains, so a little bit further, but- Jameson Fink: That was the first Texas wine I ever had, was a McPherson. Fiona Adams: He's been doing it a long time, and it shows. His wines are stellar. He's got a little bit of something for everyone. I mean, that Picquepoul, if you're sitting outside in the heat, maybe not Texas heat, but it's just as hot in New York right now. Jameson Fink: Yeah. Fiona Adams: That's the wine that I want to be drinking. Jameson Fink: Fantastic. Well, there's a lot to explore with Texas wine, so thanks for enlightening me and being on the show, Fiona. Fiona Adams: Thank you. Jameson Fink: All right. Let's drink more of this delightful Southold wine. Fiona Adams: Yeah. Jameson Fink: Thank you for listening to the What We're Tasting Podcast. Sponsored by Vivino, Wine Made Easy. The three wines we discussed today were: Llano Estacado 2017 Signature Rosé, the Haak 2014 Cabernet Sauvignon from the Texas High Plains, and the Messina Hof 2014 Paolo Limited Edition Red. Find What We're Tasting on iTunes, Google Play, or wherever you find podcasts. If you liked today's episode, please give us a five-star rating on iTunes, leave a comment, and tell your friends. What We're Tasting is a Wine Enthusiast podcast. Check out Wine Enthusiast online at winemag.com.

From the 03/26/2018 episode of OSTX: Sam Gwynne, author of 'Empire of the Summer Moon: Quanah Parker Parker and the Rise and Fall of the Most Powerful Indian Tribe in American History', discusses his book, as well as how the experiences of West Texans facing Santa Anna, the Comanche Indians and the Dust Bowl formed an enduring Texas frontier mentality.

Jay Leeson discusses 'Empire of the Summer Moon' and fabled Llano Estacado with author S.C. Gwynne, as well as the latest in Lone Star politics with Texas Tribune Executive Editor Ross Ramsey. Plus Blue Collar Bill chimes in on Respect Crimes.

Seattle, Washington: Steven Rinella and Janis Putelis talk with environmental historians Dan Flores and Randall Williams. Subjects discussed: what's up with Flores' two upcoming books, American Serengeti and Coyote America; biodiversity during the pleistocene; the Blitzkrieg Hypothesis; George Wolforth's 1884 view of the Llano Estacado; historic elk distribution; how the grey wolf changed the coyote; fission-fusion societies; the nightly vocal census of the coyote; New York City's coyote bar scene; why coyotes kill pets; Flores' influential take on bison population decline; and the myth of General Sheridan and the post-Civil War buffalo slaughter.   Connect with Steve and MeatEater Steve on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and Youtube Shop MeatEater Merch See omnystudio.com/listener for privacy information.

Episode 033: Seattle, Washington: Steven Rinella and Janis Putelis talk with environmental historians Dan Flores and Randall Williams. Subjects discussed: what's up with Flores' two upcoming books, American Serengeti and Coyote America; biodiversity during the pleistocene; the Blitzkrieg Hypothesis; George Wolforth's 1884 view of the Llano Estacado; historic elk distribution; how the grey wolf changed the coyote; fission-fusion societies; the nightly vocal census of the coyote; New York City's coyote bar scene; why coyotes kill pets; Flores' influential take on bison population decline; and the myth of General Sheridan and the post-Civil War buffalo slaughter.

Andy is a teaching assistant in the School of Music and he is the first person to perform a song at a TTU CSC seminar. The song he performed, “Promises of Rain”, told a story about his life with his family in the Llano Estacado. It was a life full of dust and drought, but still a life that included happiness and family tradition. He also recited a poem titled, "Mining the Mother Load", about digging up excessive amounts of water from the Ogallala Aquifer.

Llano Estacado, Texas. Steven Rinella talks with guests Ronny Boehme, Mike Panasci, Ed Arnett, and Janis Putelis from the MeatEater crew. Subjects discussed: how to one-up someone's scat story; the Natal Habitat Bias Dispersal Hypothesis; the draw of Sandhill Crane hunting; getting hunting permissions on private land; the danger of overthinking a waterfowl hunt; how not to lose downed birds; reporting banded birds; life expectancies of game animals; the inherent pain in the ass of filming hunts; Mike Panasci's nasty homemade crane decoys; lead animals and their influence on the group; and eating Sandhill Cranes, a.k.a. ribeye of the sky.

Ransom Canyon, Texas. Recorded from the Llano Estacado, Steven Rinella talks with hunting dog experts Ronny Boehme and Ed Arnett, along with MeatEater producer Janis Putelis. Subjects discussed: the best all-around hunting dog; whether guys who hunt with dogs like dogs more than hunting; Steve's three very different experiences hunting wild pigs with dogs in Hawaii, New Zealand, and Florida; "rescuing" a dog vs. just going to the pound and getting one; the legality and ethics of trailing a wounded big game animal with a dog; Faith Hill; the experience of getting licked by a dog who just ate the unmentionable; the bare minimum of time to put into a dog to ever expect to have a hunting dog that isn't going to embarrass you in the field; marked vs. blind retrieves; and how finding the right dog is like finding the right wife (or husband, for you ladies.) Guests: Janis Putelis https://twitter.com/LatvianHuntr Ronny Boehme Dancing Duke Kennels Host of the Hunting Dog Podcast Ed Arnett TRCP Other links: Instantly download episodes of MeatEater