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Happenings at 4.0 Cellars

4.0 Insider
 
June 12, 2019 | 4.0 Insider

We’re Happiest When We’re Fed

Working weekends at 4.0 can mean some long days. Many of us arrive at 9:30, and we’re often there until 7:00 or even later. And while we’re there, we’re on the move, serving customers, stocking wines and other merchandise, and generally running from one place to another. All of this activity means that we can get quite hungry while we're here.  Continue »

Carl Hudson
 
June 5, 2019 | Carl Hudson

Alicante Bouschet - A Really Red Grape

Alicante Bouschet (“alla kahn tay boo shea”) is one of only a very few varieties of teinturier grapes of the Vitis vinifera species that have both red flesh and red skin. The dark color of Alicante Bouschet provides winemakers with some advantages which can be important here in Texas.  Continue »

4.0 Insider
 
May 30, 2019 | 4.0 Insider

4 Out of 5 Servers Agree… (or the Second Installment of Our “Meet Your Servers” Series)

When I first joined the 4.0 team 4 years and 10 months ago, we were a pretty small group. Since then, we’ve added many new team members and have said goodbye to a few others. Recently, I gave my teammates a survey to find out a little more about them, and as of survey time, we range in length of time at 4.0 from 2 months to 5 years and 7 months. Given the rate at which folks in the service industry tend to move around, it’s pretty astonishing how long many of us have been here. And the results of my informal survey clarify the primary reason that so many of are still around (and will likely be around for much longer): It’s the people.  Continue »

Carl Hudson
 
May 22, 2019 | Carl Hudson

Wine Club June, 2019

Rain, Rain, Rain! It seems like we have experienced more than our share of rain in May, even though it is historically the wettest month in the Texas Hill Country. This moisture and high humidity is keeping the grape growers busy as vines are growing at a rapid rate and fungal disease pressure seems to increase with each rainy spell. As we often say, Texas weather is weird. Temperatures are climbing and soon it will routinely hit the 90 degree mark which, to me, is a signal to chill, open and drink some delicious Texas white wines. The next 4.0 Wine Club Release parties are scheduled for Sundays, 2-Jun, 9-Jun, & 16-Jun. If you, as a Wine Club Member, would like to join the party and share time with lots of other club members, check the website (www.fourpointwine.com) and make your reservations. We would love to share your company, and remember that you can enjoy the 30% discount on wine purchases on-site on Club Sundays or online during the week-days in between.  Continue »

4.0 Insider
 
May 15, 2019 | 4.0 Insider

The Butcher, the Baker, the Candlestick Maker

During my tenure at 4.0, I’ve seen lots of staff come and go…though most have come and stayed (I’ll get to why that is in an upcoming post). Some of our staff are “regulars” who work a few times each week, while others work only one or two Saturdays per month. Still, despite our varying schedules, we get to know one another and learn to appreciate our different styles and our shared love for all things wine and 4.0.  Continue »

Carl Hudson
 
May 8, 2019 | Carl Hudson

What does Reserve mean on a wine label?

When a wine is offered for tasting at 4.0 Cellars that includes the word “Reserve” on the label, customers and tasters typically recognize the designation and are curious as to what it means. In the United States, and several other key wine countries (Australia, New Zealand, Chile), the term Reserve has little or no meaning, at least that which is defined. The following explores this issue and will hopefully inform the reader about the term Reserve on a U.S., especially a Texas, wine label.  Continue »

4.0 Insider
 
May 1, 2019 | 4.0 Insider

Three Sundays a Month, Five Times a Year, Fifteen Days of Fun

I look forward to our Club Sundays. In fact, they’re my favorite days to work. One summer, I missed all of the Club Sundays in June because I was traveling overseas, and I honestly felt like I’d missed all the fun (kind of took me back to my middle school days and that awful adolescent feeling when you just know you’d missed something exciting that everyone else got to experience). Club Sundays at 4.0 are “happening.” They’re where all the cool kids want to be.  Continue »

Carl Hudson
 
April 24, 2019 | Carl Hudson

Aging Wine on the Lees

Recently the question was asked of me, “What are lees, and why do winemakers age wine on the lees?” First of all, lees are essentially dead yeast cells that have already done their job of fermenting sugar in grape juice into alcohol in wine. Once the fermentation process is completed, these dead yeast cells, let’s call them lees from this point on, begin to settle to the bottom of tank or barrel, allowing cloudy wine to become clear over time. Discussed below are several options that the winemaker now has regarding handling lees, and some technical descriptions of what lees actually do for and to a wine.  Continue »

4.0 Insider
 
April 17, 2019 | 4.0 Insider

Springtime in Texas: Wildflowers and Wine

I feel sorry for anyone who hasn’t experienced the beauty of spring in the Texas Hill Country. Yes, the pollen is annoying (as are the allergies that come with it), and some days it’s hard to know how to dress (by my count, we just had our “fourth winter” of the year). But on the good days, it’s hard to beat our gentle breezes, warm sunshine, and of course, our flowers.  Continue »

Carl Hudson
 
April 10, 2019 | Carl Hudson

Pink Wines – Hot in Texas (Update 2019)

Warm weather is the time to enjoy pink wines, and Texas is now producing some of the best available. These pink wines can be dry, off-dry (slightly sweet) or medium-dry (even sweeter) to provide great warm-weather enjoyment for picnics, deck-sitting or lazing about the pool area. And, don’t forget, they can take the place of white wines and many lighter reds at the mealtime table.  Continue »

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