It’s tequila and club soda, which is just as straightforward and gin and soda or a vodka soda.
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40 acres and a lawnmower.
Bless your heart.
I think it’s the water left in tire ruts on the road to the place after the rare rain.
And all this time I thought it was tequila and ranch salad dressing.
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No idea what place water is, but I guarantee you they drink it with their pinkie finger sticking out
Sorry for the tardy reply. Was out on the coast all weekend for a friend’s bachelor party. Still recovering and playing catch up.
First, love SevenFifty Daily. It’s a trade publication, yes, but so many folks I know in the wine industry read it regularly. That particular article is from a few years ago but the overall message is still true. The wine industry is still in a seriously bad place. There are numerous reasons as to why, most of which are cited the article, but the biggest challenge now on the production side, at least in my opinion, is that the decline in sales and overall consumption is coupled with an extreme rise in costs. Even if the quality of wine is better than ever before, it’s also more expensive to make and so many producers are making less of it to bring their supply back into balance with demand. The number of vineyards that have been pulled out in Napa and Sonoma the last few years is crazy. It’s even worse in Lodi and the Central Valley. A huge trend in the last year is what’s known as “idling” or “mothballing” vineyards. That is, they’ll be minimally farmed for the foreseeable to try to prevent them passing on disease and pests. However, the intention isn’t to pick the fruit for winemaking (it won’t be) but to keep the vines relatively healthy until demand starts rebuilding and it makes sense financially to farm the vineyards for production.
There are some bright spots, though. Older Millennials are starting to drink wine in greater numbers and doing so at premium price points (>$30/btl) and there’s even some suggestion that Gen Z is moving in that direction. The glut of bulk wine inventory is being depleted and the consenus is we should be somewhere close to rock bottom of this crisis. How long we stay there is the question? Suffice it to say, I don’t know anyone in the wine industry right now, myself included, who isn’t worried we won’t still have a job when the recovery finally does occur.
Also, HH, Ranch Waters are great - but they have to be made properly: good Tequila, fresh lime juice, Topo Chico.
Here’s a good primer if you don’t know the back story (and also a timely reminder I need to visit the Gage Hotel):
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This is cool, might help next time you’re indecisive while looking at a menu:
Houston was well represented at the James Beard Awards:
Winner for Emerging Chef: Adrian Torres, Maximo
Best Chef in Texas: Evelyn Garcia and Henry Lu, JŪN
Finalists:
Outstanding Restaurateur: Hugo Ortega/Tracy Vaught
Best New Restaurant: Agnes and Sherman
Outstanding Professional in Beverage Service: June Rodil, March
Best Chef in Texas: Ope Amosu, ChòpnBlọk
Also, Mixtli in SA was a finalist for Best Restaurant
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I think I’m addicted to the pan fried pork dumplings from the HEB sushi counter
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Try the Korean BBQ beef ones.
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Huh, I’ve never noticed them but they’re on their website. Will absolutely get some next time I’m there.