Chef Dani in Texas Wine Country!

Hi Guys, how are you?

Spring has sprung, and it’s time to service the lawnmower, pull out those empty canning jars for reuse, and start dreaming about fresh summer recipes. But today, we’re not talking about recipes. Instead, I want to share a recent weekend adventure to the beautiful Texas wine country.

I was invited by our friend Cindy Lawson, owner of Covington and Two Vintners wineries, to their stunning Covington tasting room near Fredericksburg, Texas to host an olive oil seminar as part of their “Living Well” events. Needless to say, it was an incredible experience. Together, we tasted, explored and discussed eight different olive oils from around the world, comparing flavors, aromas, textures, and learning what makes each one unique. And, of course, our now sold-out PicNic Table Italy olive oil was the true star of the afternoon. It was such a pleasure sharing stories, flavors, and traditions with everyone while celebrating the connection between great wine, exceptional olive oil, and the simple joy of gathering around the table. This is always what happens with the PicNic Table!

But what about Texas wine? This was my very first visit to the area, and I have to say, I was completely stunned by the beauty of the landscape. Vast rolling pastures, grazing livestock, endless open skies — for a moment, I honestly felt like I'd been transported back to South Africa where I was in March (you can join us next year - here is the itinerary). Then came an even bigger surprise. Off in the distance, I spotted what looked like a large antelope with corkscrew-shaped horns. Naturally, I reached for my iPhone and quickly discovered I was looking at a Nilgai antelope, a species originally from Pakistan and India that was introduced to Texas in the early 1900s and now roams freely across many ranches in the sta`te.

The Texas Hill Country has this fascinating blend of cultures, landscapes, and flavors that somehow feels both ruggedly American and unexpectedly international at the same time. And yes… looking at those Nilgai, I couldn’t help but wonder if they taste as good as they look!

Between the warm hospitality, the beautiful vineyards, and the unique scenery, Texas wine country definitely left an impression on me — and I can already tell this won’t be my last visit.

Texas wines. I started by talking with sommeliers, winemakers, and growers around the Lone Star State. Those conversations painted the picture of a young wine region that is still finding its identity — a place better known around the world for smoked brisket and barbecue than for refined Burgundian varietals, yet quietly building something very exciting.

What many people don’t realize is that the roots of Texas wine go back centuries. Franciscan missionaries first planted Vitis vinifera grapes here in the 1600s, long before California became synonymous with American wine. That early momentum, however, was largely erased by Prohibition, forcing the industry to begin again almost from scratch.

Today, Texas growers are rediscovering the land and learning which combinations of soil, elevation, climate, and grape varietals work best in this vast and diverse state. Texas now boasts eight established AVAs, with several more under consideration, and while vineyards are scattered across the state, two regions dominate production: the Texas High Plains and Texas Hill Country, just west of Austin and conveniently only about 45 minutes from Austin Airport.

What struck me most was the energy and passion of the people behind the wines. There’s a pioneering spirit here — experimentation, curiosity, and a willingness to challenge expectations. Much like other emerging wine regions around the world, Texas is carving out its own identity one vintage at a time.