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This story originally appeared in the Napa Valley Register.
I was recently in New York to help organize a trade tasting of Texas wines.
When I was asked to work on this, I was intrigued. I knew they made wine in Texas but had not yet tried one. But I was also curious. I was curious in the same way many of us who live in California might react. Texas wine? Really?
I am aware that wine is made in almost every state in the U.S. But when I think about climate challenges, I wonder why a winemaker would be drawn to making wine in a lesser-known region that is not already known for wine and faces humidity, frost and disease as a regular occurrence.
When I was introduced to Virginia wines, I had had that reaction. But in my visits to various wineries in Virginia, I began to understand when I found dedicated people, some who had previously worked in California and other well-known wine regions, who found a home in a developing region.
As I sat down to dinner with the Texas winemakers in New York the night before the event, I was able to learn more about Texas wine.
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