Tom Capo

1 month ago | wineenthusiast.com | Tom Capo

When I was asked to begin covering and reviewing Texas wines, I started by talking to sommeliers, winemakers and growers around the Lone Star State. These conversations told the story of a nascent wine region that’s beginning to find its form, even if it’s more known around the world for barbecued beef than for Burgundian varietals. Interestingly, Franciscan missionaries planted Texas with Vitis vinifera way back in the 1600s, only to have that early momentum stalled by Prohibition.