Friday, November 30, 2007

Wine Corner Review #9: Dry Comal Creek Sauvignon Blanc

My lovely wife the Rock Star and I are very fond of our beloved home-away-from-home Fredericksburg, TX, so much so that we sometimes forget that the Hill Country offers many more fabulous destinations, including another old German community, New Braunfels. (Speaking of which, don't forget that immigrants from Germany figure prominently in the settling of Texas, as anyone from my dear departed grandmother's hometown of Brenham will be glad to tell you.) Dry Comal Creek Vineyards is headquarted in New Braunfels, and after recently tasting their Sauvignon Blanc, my wife and I are eager to try more of their mouthfeel-friendly product.

The robe is a rich, pearlescent old gold, somewhat reminiscient of unpolished brass. The winery's website, describes the nose as "gooseberry, freshly mown hay, and grapefruit," but I found it to be replete with minerals, befitting a good sauvignon blanc. As for the taste, pucker power is revealed with definite grapefruit, pear, and melon flavors with a finish of lemony cantalope. I agree with the website that this would be a perfect blanc for spicy food: perhaps a volcanic sushi Dragon roll, Tex-Mex, or even pizza. In any case, it's a thoroughly invigorating vino, and I can't wait to try some other selections in their line. Try a bottle soon, and remember:



Donna said...

Did you and the Rockstar by chance pick up a bottle of Dry Comal Creek's Black Spanish? If so, try it chilled and at room temperature, the wine is competely different served in those two states. Fascinating and by far the finest Black Spanish wine found in TX.

Food Czar said...

I must admit, Donna, I had never even heard of Black Spanish grapes, much less Black Spanish wine. A native Texas grape often made into Port (so says my good friend Google). If so, I bet I'll like it.

Donna said...

Yep, and one of the few Pearce's Disease resistant grapes. The Black Spanish, along with the Blanc du Bois (another Pearce's resistant grape) are gaining popularity among Texas winemakers. I hope that one day, when the winemakers have been able to tame these grapes a little (particulary the Black Spanish, which has strong Muscadine traits), these varietals can become Texas' sigature grapes for wines.

Russ Kane said...

Black Spanish is becoming a cult in Texas. We have it in lots of "flavors" - red table wine, Port-style, Madiera-style, Rose (blended with white) and a variety of red tables wines (like blended with Syrah).

More info on the varietal at:

Texas Black Spanish - The Grape Otherwise Known as Lenoir:
Regional Character, International Reputation -

Video: Black Spanish - The Mysterious Red Wine of Texas -