Once unknown in the wine world, the Texas wine industry has grown exponentially in recent decades. From a mere 20 wineries in the 1980s to nearly 450 today, Texas is now one of the top wine-producing states in the country. This boom is due in part to the state’s wide-open spaces and moderate yet varied climate, which attract nimble, creative winemakers who are experimenting with geography and different types of grapes.
In addition to the usual Cabernet Sauvignon, Texas winemakers are also producing stunning wines from lesser-known Mediterranean varieties such as Tempranillo, Black Spanish, Mourvèdre, Sangiovese, and Viognier. Master Sommelier Guy Stout praises the quality of Texas wines, noting that they can “stand up on the world stage and hold their own.”
Another sign of the Texas wine industry’s maturity is the establishment of eight American Viticultural Areas (AVAs). AVAs are officially defined grape-growing regions with unique traits conducive to making wine. Texas’ AVAs are located primarily across central and west Texas, and range in size from hundreds of miles to tiny pockets.
While wineries are not required to be within an AVA to list it on their label, 85% of the wine must come from grapes grown in that AVA. The establishment of AVAs helps winemakers and wine drinkers to identify and describe the wine’s origin and characteristics.
Read the entire article to learn more about Texas wine and Texas AVAs: