Amuse-BOUCHE 

The Current took a little roadtrip Sunday to one of the area’s best-known wineries, Stonewall’s Becker Vineyards, the labor of love of Richard and Bunny Becker. While we waited for the sun to reappear, we sampled the port dessert shots promised on beckervineyards.com. The three-part treat is simple: Dip the side of a a small shot glass in caramel sauce, fill it with Becker’s Texas Port, lick the caramel sauce as you slam the wine, and finish quickly with a small handful of dark chocolate chips. The long finish tastes delicously like dried-fruit turtles. While you’re at the vineyard picking up a bottle or two of the port, grab a few Christmas presents, too: chocolates filled with port or cabernet, wine-lover gift baskets, or eye pillows and soaps made with lavender from Becker’s fields.

Texas’s boutique liquor industry is in its infancy, but it’s already produced the outstanding Paula’s Texas Orange liqueur, plus a handful of other notable brands. The Current samples all but one (sorry Dripping Springs Vodka, we’ll get you next time) in its 2007 Last Call drinking guide, available this week wherever you grab our fine ragazine. For accompanying recipes, visit sacurrent.com.


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