Available Texas Country Wines My friends over at Poteet Country Winery invited me over to taste their new Mustang Grape Wine while it was still in the bottling tank. I couldn't make it that day, but swung by a few days later and they graciously (and proudly) popped corks and let me leisurely smell, sip and finally drink at my own pace. What a pleasure it was!
To my surprise, they have two mustangs available. Both are full-bodied, dry reds that go down smoothly but without the pronounced "wildness" mustang grapes are so capable of imparting. Both were served chilled, which is certainly the way to do it. One was a regular mustang; the other was a mesquite flavored mustang that will blow your socks off! Mesquite barrels run about $1200-$1500 each, so this wine was simply flavored with mesquite chips -- but it was done mighty well. The flavors of mustang and mesquite, each of which is bold in its own right, blended together as if by marriage. The result is a wine as big as the clear blue skies and as vibrant as a newly broken filly given her own reins. This stuff could win medals.
Also available was a deep red prickly pear wine that I savored with pleasure. Prickly pear is not for everyone, having a unique taste that begs for shaved ice and a dash of tequilla. It is as wild as the great open spaces of Texas, with sharp edges and a lingering finish that seems to say, "Abuse me, bud, and I'll kick your butt real good." I like it, but as I said, it isn't for everyone.
Back in the fermenting "pit" were rows of big carboys and aging barrels of Bradford pear, peach, black Spanish grape, a much anticipated late blackberry, more mustang grape, and their signature strawberry. Their first blackberry sold out pronto, so the late batch will certainly face a similar fate if only half as good.
They also have a great selection of country jellies, jams, preserves, relishes, and unusual pickles (try the green tomato!), as well as quail eggs, strawberry tea, and many other worthy condiments. For the home winemaker, they have a decent selection of winemaking supplies, books, yeasts, and free recipes. One of their recipes, slightly modified, is featured below.
Poteet Country Winery is a very wise partnership between Jim Collums and Bob Denton. It's located at 400 Tank Hollow Road, Poteet, Texas. It's open for tours, tastings and general business weekends from noon to 5 p.m. and on weekdays and evenings by appointment. From San Antonio, take Highway 16 south to Poteet. Turn right at Strawberry Hill on Highway 476, then left on FM 2146. About two miles up, turn right on Tank Hollow and the winery is about a third of a mile up on the right. Just look for the windmills -- you can't possibly miss them. If you get turned around, you can always call Jim or Bob at (830) 276-8085 for directions. Mail orders are welcome at Poteet Country Winery, HC 65 Box 19E, 400 Tank Hollow Rd, Poteet, Texas 78065 -- prices vary so call.
Destem and wash the grapes. While wearing rubber gloves, crush the grapes in a barrel, crock or polyethyline primary. Add water, 2 lbs sugar to start, nutrient, and crushed Campden tablets, stirring well to dissolve sugar. Cover and let stand 24 hours. Add yeast. Stir every morning for 5 to 6 days, or until all solids rise to top to form a floating "cap" of skins and seeds. Remove all solids and strain juice through a cloth sack. Add remaining sugar (10 lbs if using Montrachet yeast, 13 lbs if using Lalvin 71B) and stir well to dissolve. Pour (better yet, siphon) juice into glass secondary (do not top up) and fit airlock. When fermentation stops, rack, top up, and refit airlock. Rack again in two months and again two months later. Bottle without sweetening. The Lalvin 71B yeast will yield a higher alcohol content. May taste right away but will "mature" in 1-2 years. [Adapted from Poteet Country Winery recipe by Alvin Sueltenfuss, Boerne, Texas]
Please note that acid reduction is not required for this recipe because of the dilution with water. Other Mustang Grape Wine recipes can be found in my "Making Wines in Texas" and "Native North American Grapes and Recipes" sections. Jack Keller
