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Carl Hudson
 
February 15, 2019 | Carl Hudson

Cinsault Variety Update, 2019

Cinsault (sin-SOH or san-SOH) or Cinsaut (without the “l”) has become an important contributor to the grape variety portfolio of Texas winegrowers and winemakers. Because Cinsault is heat and drought tolerant, it can be grown in most Texas wine regions, especially the Texas High Plains AVA. Cinsault produces relatively large grapes with dark skins which typically translates into medium-bodied, modestly colored red wines with a softer, less tannic character. With its softness, fresh fruit aromas, and spicy flavors, Cinsault is often used to produce easy-drinking rosé wines and as a blending grape with other varieties, like Grenache, Carignan (care-in-yawn), Syrah, and Mourvèdre.  Continue »

4.0 Insider
 
February 6, 2019 | 4.0 Insider

Welcome to the 4.0 Cellar Scoop!

Welcome to the 4.0 Cellar Scoop! While Carl Hudson’s articles share useful and interesting details about the wines and varietals that we feature at 4.0 and about winemaking in general, I’m going to be sharing an insider’s look “behind the scenes” at 4.0. Who are we? What makes 4.0 special? And what are we up to these days? You’ll find it all here….  Continue »

Carl Hudson
 
January 30, 2019 | Carl Hudson

Wine Club February, 2019

Happy New Year! As is typical for this time of the year, Texas weather is weird. One day it is spring, the next is winter, always bringing some confusion as to how to dress for any given activity. Well, there are several activities on the horizon at 4.0 Cellars as February Wine Club Release parties are scheduled for Sundays 3-Feb, 10-Feb, and 17-Feb. 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 »

Carl Hudson
 
January 16, 2019 | Carl Hudson

Oak Barrels & Oak Alternatives

Over two years ago, now, a four-part series of Carl’s Corners were posted covering many details of the use of oak barrels in wine production and aging. Since much Texas wine, especially reds, from the 2018 vintage is resting comfortably in oak barrels this winter, it seems a good time for an update on oak and wine.  Continue »

Carl Hudson
 
January 3, 2019 | Carl Hudson

Fortified Port-style Dessert Wines

Those of you who have visited or even driven by 4.0 Cellars probably noticed grape vines growing along Hwy 290, in front of the three Logo tanks at the entrance to the tasting room and patio area. These are Black Spanish, or Lenoir vines, a hybrid grape that grows well in the hot, more humid climates of Texas. The vines were planted in 2013 by folks from Lost Oak Winery, one of our owner/partners, and were intended to be a “show” vineyard, a garden really, so that visitors could see and appreciate grapevines.  Continue »

Carl Hudson
 
December 19, 2018 | Carl Hudson

End of the Year 2018

This will be the last Carl’s Corner for 2018, and I would like to reflect on the topics covered during this fun-filled year. In January there was a post on Wintertime in the Vineyard highlighting the many tasks required of a vineyard manager during this period of vine dormancy. Following a growers’ panel at the Texas Wine and Grape Growers Association (TWGGA) Grape Camp event in Fredericksburg, Vermentino – Quality White Grape in Texas was posted to describe why Texas growers and winemakers are having such success with this hearty variety. Leading up to the 4.0 Cellars Wine Club Pick-up Events in February, the subject for Carl’s Corner was the wines for the first release of 2018.  Continue »

Carl Hudson
 
December 5, 2018 | Carl Hudson

Crazy Wine Questions

“When do they add the cherries (blueberries, tobacco, vanilla, etc.) to the wine?” This question is often asked after tasting room visitors read the tasting descriptions for wines they are offered. The answer is relatively simple, but may not be totally satisfying to a customer. Most fruit and other flavors found in wines are generally produced naturally during the fermentation process via yeast conversion of sugars to alcohol and a number of minor by-products that results in the myriad flavors wines can offer. Other flavors are derived during the aging process, especially from toasted oak barrels or alternatives. It is always fun for winemakers to go through the winemaking process and see what aromas and flavors result from their efforts.  Continue »

Carl Hudson
 
November 7, 2018 | Carl Hudson

Wine Club November, 2018

The weather has changed here in Texas as temperatures are dropping along with leaves from the trees. We have endured the heavy rains, and occasional flooding in October. It is now time for fall weather and another 4.0 Cellars Wine Club Release. The Wine Club Pickup Parties are scheduled on Sundays: 4-Nov, 11-Nov, & 18-Nov. If you Wine Club Members 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. Remember that you can enjoy a 30% discount on wine purchases, on-site during Club Sundays or online during the two weeks in between.  Continue »

Carl Hudson
 
October 24, 2018 | Carl Hudson

Mac & Cheese - Comfort Food Extraordinaire

The delicious raw milk cheeses from Veldhuizen Cheese Farm in Dublin, Texas, available at 4.0 Cellars, continue to tempt me to prepare my favorite comfort food, Macaroni and Cheese. These Veldhuizen cheeses are part of the Texas Cheese and Wine Experience offered at 4.0 Cellars. These pairings include 5 different cheeses with 5 wines (usually 2 white and 3 red) from the 4.0 Cellars winery partners: Brennan Vineyards, Lost Oak Winery and McPherson Cellars. The pairings are guided by a knowledgeable 4.0 staff member, and normally last about 45-50 minutes. Advanced reservations are required and are typically limited to 12 people for each session, regularly scheduled at 11:30 am, 1:00 pm, and 2:30 pm daily, plus private sessions typically scheduled at 4:00 pm or after.  Continue »

Carl Hudson
 
October 12, 2018 | Carl Hudson

Nero d’Avola Update 2018– A Sicilian Connection

With the recent release of a new bottling of Brennan Vineyards Super Nero 2016, it seemed appropriate to provide an update on the Nero d’Avola grape variety. Nero d’Avola (also known as Calabrese) is an important and widely planted red wine grape variety on the island of Sicily. The name literally means “Black of Avola”, highlighting the grape’s extremely dark color. Although the grape may have originated in the Calabria region of mainland Italy, its strongest presence today is in Sicily. The primary growing areas are located in the countryside near the town of Avola on Sicily’s southeast coast – a key trade region in the Middle Ages. Since that time, and up to the present day, Nero d’Avola has most often been used in blends to add color and body to lesser wines, especially those from mainland Italy.  Continue »

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