If Texas vineyards were horses, than Dry Comal Creek must surely be a mustang. Feral, untamed, calling no one master, this winery definitely takes the road less traveled. Log on to their excellent website at http://www.drycomalcreek.com/, and you will find that besides the usual suspects such as cab and shiraz, they offer such vino esoterica as french colombard, white port, and this outstanding varietal made from a native Texas grape which is immune to both Pierce's disease and phyloxera. In short, one mighty tough grape which makes one mighty good wine, as in Dry Comal Creek Black Spanish Dark Red Lenoir wine.
The robe of the Dry Comal Creek Black Spanish is that of Sun-Maid Raisins, so well remembered from childhood. The nose is dusty black currant, the trace of dust odor being a signature of Dry Comal Creek reds. The taste? BAM!!! (As Emeril would say.) In other words, the palate pops with a plethora of flavors; I distinctly detect cocoa, Columbian coffee, dewberry (how appropriate for a Texas wine), raspberry, and towering over all, blackberry for days. This wine makes one fabulous quaff on its own, or it can be paired famously with rare prime rib and Hill Country BBQ. Again, website is http://www.drycomalcreek.com/, and I wish more stores in North Texas carried their superlative line. Drink a toast to all wild things soon, and as always:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!