Make a roux in a 6-quart heavy-bottomed stockpot or Dutch oven using the flour and bacon drippings. Cook gently for about 8 minutes over medium heat, stirring often with a wooden spoon. Add the onions, bell pepper, celery and garlic. Continue cooking, stirring often, for about 10 minutes.

Next, add the herbs and spices; cook for 3 minutes more, being careful not to brown the vegetables. Add the spinach and the Herbsaint. Cook the spinach down for about 5 minutes. Whisk in the cream and milk; simmer the soup base over low heat for about 1 hour to develop the flavor. Next, use a hand-held stick blender to purée the soup to a smooth consistency.

Add the oysters and their liquor to the soup base, and stir to combine. Bring to a quick simmer. Adjust the seasoning and add Tabasco to your liking. Serve with a little chopped bacon.

2015 Duchman Vermentino ‘Bingham Family Vineyard’—Another shining example of how the Italian varietals love our Texas climate. This Vermentino made from 100% Texas grapes is bursting with lemon & lime zest, bright playful acidity and refreshing texture.