Texas Blanc Eight Ways - Tasting Notes from David Keck
Author Russell Kane brings eight of his favorite Texas Blanc Du Bois to a recent Houston Sommelier Association class. Camerata’s certified master sommelier David Keck and his study group tasted them and provided the following notes.
Lewis Wines, Swim Spot, 2014
Dry, low-alcohol, tangy and lightly effervescent with notes of lime, lemongrass and peach. It’s a go-to Gulf oyster wine.
William Chris Vineyards, Sparkling Wine, 2013
Dry yet fruity, creamy, exuding yeastiness, crisply acidic, Cremant de Loire style. Goes with sesame, soy and Asian dishes.
Haak Vineyards & Winery, Estate Blanc Du Bois, Dry White Wine 2015
Yields grapefruit, lemon, pineapple with hints of Muscat grapes. Serve with parmesan, seafood pasta.
William Chris Vineyards, Mary Ruth, 2015
Offers honeysuckle, honeydew and cantaloupe; round and ripe, mineral notes with aging potential. Pair with lemon/garlic baked chicken or red snapper.
Messina Hof Winery, Blanc Du Bois, Private Reserve, 2015
Riper qualities, white flowers, green grass, pears apparent; tart with hint of sweetness is nice. Pairings include fish, fowl and fresh fruit salad.
Majek Vineyard & Winery, Blanc Du Bois, 2014
Soft, mildly sweet, balanced acidity; peach, apricot and surprising anise notes that beg similar in mildly sweet desserts.
Lost Oak Winery, Carrabba Farms, Blanc Du Bois 2014
Easy drinking, summer wine; lemon, pear and apple notes. Try with spicy dishes or Meyer lemon desserts.
Haak Vineyards & Winery, Madeira Blanc Du Bois, 2013
A wow wine! Powerful aroma, very palatable; gorgeous nutty, caramel character. Pair with orange, caramel, toffee, desserts or just sip after dinner.