Introduction
Texas wine has come a long way since its emergence in the late 1970s as a new industry with a bright future. The industry has grown and matured and today Texas is the country's fifth-leading wine state, producing varietals, table, dessert and sparkling wines. The state has 40 wineries, six designated appellations of origin and wines that distinguish themselves in national and international competitions.
Still, Texas wines face competition. California produces 75 percent of all the wine consumed in the United States, while Chilean, French and other imports take a big bite out of U. S. wine sales. What's more, a Texas Cabernet Sauvignon does not taste like a California Cabernet or a French Bordeaux, a
fact that can create market resistance among some consumers.
To combat such problems and build on the industry's success, Texas wineries need consistent quality and a stable supply of grapes, higher-yielding vineyards and larger acreage for popular varietals. Texas grape growers and winemakers are not trying to imitate others, but to produce wines with a character and quality of their own, deserving of a Texas label. As the industry continues to grow, the reputation and acceptance of its wines will grow with it as both wineries and grape growers focus on producing the best product possible.
Though grape production is an exciting prospect, the subject should also be approached with a full understanding of what it takes to be successful. Wine grapes are more difficult to grow than most crops, and growing grapes in Texas is harder than growing them in California. Vineyard cultivation is a
challenging, serious business.
Establishing a vineyard costs anywhere from $10,000 to $30,000 an acre, depending on size, location and improvements - and that's not including the price of land and equipment. Intense weather conditions and the presence of pests and disease can create headaches, crop losses and vine death. Pierce's disease in particular is a serious potential problem for vineyards and is considered by many to
be the single greatest threat to susceptible grapes in Texas. The risk is much lower in areas that experience severe winter temperatures, such as the South Plains and Far West Texas.
However, there is also great potential. Texas has a viable wine industry with an annual economic impact of $100 million, a figure that soars even higher when tourism and hospitality events are added. Overall, Texans spend more than $500 million a year on wine. Recently enacted legislation in Texas amending restrictions on winery sales in dry areas is expected to create and expand more wineries and increase demand.
Yes, Mother Nature presents challenges to growing grapes, but areas of Texas produce excellent fruit. As more producers are trained in the art of viticulture, Texas grapes and Texas' reputation will continue to thrive.
History of Texas Wine Grapes
For thousands of years, rich Texas soil nurtured wild grapes along rivers and streams, but it was not until Spanish missionaries arrived in the 17th century that vineyard cultivation began near modern-day El Paso. In the 1800s, European settlers brought grapevine cuttings from their homelands, establishing vineyards across South and Central Texas. Many grapes succeeded at first, but only native Texas varieties survived. In 1900, Texas had more than 25 wineries. Though several went back into business after the repeal of Prohibition, only one of these - Val Verde Winery in Del Rio - remains operational today
In the 1970s, the Texas wine industry began its resurgence. The first new vineyards were established by Bobby Smith at Springtown and the Sandy Land Grape Growers Association west of Lubbock. The association was led by Clint McPherson and Robert Reed, who founded Llano Estacado Winery in 1976. Dr. Roy Mitchell, a chemistry professor at Texas Tech University, was also active in the establishment
of the industry at that time. By mid-decade, interest in wine production was accelerating at Fort Worth, Fredericksburg and Fort Stockton. Though French-American hybrid grapes initially were considered the foundation of the new industry, grape trials throughout the 1970s indicated that classic vinifera could be grown successfully in Texas.
In 1985, Texas wines began receiving national and international recognition. A year later, Llano Estacado made its mark on the American wine scene by winning a Double Gold award at the prestigious San Francisco Fair Wine Competition. Texas wines have received thousands of awards at state, national and international competitions since then. |
