THE WINES OF TEXAS

Few people beyond its borders realize that Texas, land of cattle and cowboy lore, is also one of the oldest wine regions in the United States. Centuries before Napa Valley became a household name, Franciscan priests were tending vineyards in the far western reaches of Texas, coaxing grapes from the desert soil to make wine for Mass. Today, more than three centuries later, the same spirit of perseverance defines the Lone Star State’s winemakers people determined to prove that fine wine can, indeed, flourish under a big, blazing Texas sky.

A LONG HERITAGE OF GRAPES AND GRIT

Historians believe that the earliest vineyards in Texas were planted as early as 1660 by Spanish missionaries traveling north from Mexico. The grapes they cultivated were the hardy mission variety, a relative of Chile’s país and Argentina’s criolla, and though the resulting wines were rustic, they represented the first European-style winemaking in the Americas north of Mexico.

Centuries later, German, Italian, and French settlers arrived in the 19th century, bringing with them new grape varieties and an unshakable belief that wine was as essential to life as bread. Many of their imported vinifera vines failed in Texas’ heat and unpredictable weather, but their passion endured and so did their experimentation. From these early attempts came not only a deep agricultural legacy but also one of the most important figures in global viticulture: T.V. Munson, a Texas horticulturist whose research into native American grape species helped save Europe’s vineyards from destruction by the phylloxera epidemic of the late 1800s. To this day, the roots of vines in Bordeaux and Burgundy trace their lineage back to Denison, Texas.

THE MODERN WINE RENAISSANCE

Prohibition silenced nearly all of Texas’ early wineries; only Val Verde Winery near Del Rio survived. But beginning in the 1970s, a new generation of dreamers revived the industry. Among them were Ed and Susan Auler, cattle ranchers who traveled to France seeking breeding stock but instead fell in love with Burgundy’s vineyards. Returning home, they saw in the rolling limestone hills of their ranch in the Texas Hill Country the same light and soil they had seen abroad. By 1981, they had founded Fall Creek Vineyards, one of the pioneers of modern Texas wine.

At the same time, a pair of professors at Texas Tech University Bob Reed and Clinton McPherson planted more than a hundred experimental grape varieties outside Lubbock. Their research evolved into Llano Estacado Winery, now one of the state’s largest and most respected producers. Not long after, the University of Texas itself joined the movement, converting part of its vast land holdings in the West Texas desert into vineyards that would become Ste. Genevieve Winery, still the largest in the state.

THE LAND AND ITS CHARACTER

There is no single Texas landscape. The state covers more than 267,000 square miles bigger than France and within it lies an astonishing diversity of soils, elevations, and climates. Yet three broad regions define its viticultural identity:

The Texas Hill Country, an expanse of rugged limestone and pink granite west of Austin, dotted with bluebonnets and mesquite, is the heart of Texas wine tourism.

The High Plains, spread across the Panhandle, sits at nearly 4,000 feet above sea level, where hot days give way to cool nights vital for preserving acidity and freshness in grapes.

The Trans-Pecos, in the far western desert, offers high elevations, rocky soils, and a dramatic sense of isolation that produces wines of concentration and depth.

Within these regions, smaller American Viticultural Areas such as Bell Mountain, Fredericksburg, and Escondido Valley are gaining recognition for their distinctive terroirs.

THE GRAPES OF TEXAS

Early experiments focused on hardy French-American hybrids like villard blanc and chambourcin, but today the state’s winemakers have proven that true vinifera grapes can thrive here. Chardonnay remains the leading white, ranging from crisp and citrusy to rich and barrel-aged. Sauvignon blanc shows surprising peachy-herbal notes, while chenin blanc and riesling lend a fruity, soft, floral counterpoint to the state’s spice-driven cuisine.

Among reds, cabernet sauvignon stands as the star, producing structured, full-bodied wines that rival those of California’s warmer regions. Merlot, tempranillo, and mourvèdre also show great promise, the latter two particularly well suited to Texas’ hot, dry summers.

The key to all successful Texas vineyards lies in altitude and nighttime temperature. Hot days ripen grapes quickly, but the cool nights of the High Plains and Hill Country preserve acidity and balance. Harvest often begins as early as late July months before California and though the challenges are great, the rewards are equally compelling: wines with bold flavor, individuality, and a distinct sense of place.

FOOD, HEAT, AND HOSPITALITY

Wine in Texas, as in its Mediterranean inspirations, is inseparable from food. The state’s cuisine is a vibrant mix of influences Mexican, Southern, and frontier. Tex-Mex dishes like tacos, enchiladas, and chile rellenos call for wines that can stand up to spice. Off-dry chenin blancs and rieslings pair beautifully with fiery salsas, while high-acid sauvignon blancs cut through the richness of guacamole and grilled meats. For heartier fare think pit barbecue or the beloved chicken-fried steak nothing complements better than a robust Texas cabernet sauvignon.

A STATE OF AMBITION

Texans like to think big, and their approach to winemaking is no exception. From the desert mesas of the west to the limestone hills of the Hill Country, the state’s vintners are crafting wines that are bold, generous, and unmistakably their own.

In a land once known only for cattle, oil, and wide-open skies, vineyards now sprawl where mesquite once grew, and tasting rooms welcome visitors with the same warmth that defines Texas hospitality. The wines may still surprise outsiders, but for those who know them, they embody the spirit of the state itself rugged, resilient, and full of promise.

The wines of Texas have arrived and they’re here to stay.