Parties/Entertaining · Recipes · Travel

Texas Wine Adventures- Part 2

Happy Thursday, Embarque Readers!

I hope you’re having a lovely week so far!

This post is part-two of the wine adventure from this past weekend. The weekend was full of wine education during this trip out to Fredericksburg, Texas knowing that I enjoy wine, but not knowing much (pretty much nothing) about the wine itself.

Rancho Ponte Vineyards

We met a great guy named Travis that educated us on wine. Here’s what we found out:

  • Swirling wine: the reason people do this is to let the wine breathe. Since the wine generally remains sedentary (once bottled), the swirling allows the flavors to release
  • Legs: These are the vertical clear lines that remain after swirling but slowly disappear… this indicates the sugar level in the wine. The slower the legs disappear, the more sugar in the wine

  • Tannin: This is what mainly determines the bitterness of the wine. The tannin is the skin that remains with the wine for various amounts amounts of time. If the tannin ferments in the mixture for a longer amount of time, the more bitter the flavor.
  • Flavor and Storage: another factor that influences the flavor of the wine is how the wine is stored. White wines are generally stored in metal barrels and reds stored in wood barrels. This plays a role in why the white wines have a lighter and crisper flavor, and the reds have a deeper more complex flavor

What I learned was that wine is all about experimentation, and figuring out what you enjoy- not what you may feel pressured into drinking.



Lastly, I want to share this fantastic sangria recipe I received at Rancho Ponte Vineyards. The flavor was so light, refreshing, and definitely the best sangria I’ve ever tasted. (I don’t say things like that unless I really mean it 😉 )

Rancho Ponte White Peach Sangria


  • 1/2 bottle of Rancho Ponte Max’s Merlot- Buy here
  • 2 bottles of Rancho Ponte Muscat Canelli- Buy here
  • 3/4 L of Ginger Ale
  • 2 oz. Rancho Ponte Port (or Peach Schnapps)
  • 6-12 fresh peaches quartered (or 1/2 L Minute Maid Peach Juice)


  1. Pour all of the liquid ingredients in a large pitcher
  2. Slice peaches and soak in the Sangria  mixture for several hours or preferably overnight before serving
  3. For added deliciousness, (after the peaches have soaked for hours) strain out the peaches and freeze them overnight in a Ziplock bag. Keep the sangria in the fridge until you are ready to serve. When you are ready to serve, take the frozen peaches and add one or two slices to the sangria.

Makes 1 Gallon



With Love,


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