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.