Introducing the 2025 Texas Blanc du Bois Dry
Our 2025 Texas Blanc du Bois Dry presents a lively and refreshing profile. On the nose, bright green apple aromatics lead the way, suggesting a youthful, energetic character.
On the palate, the wine is crisp and light-bodied with vibrant acidity that gives it excellent lift. Tart green apple flavors dominate, reminiscent of Granny Smith apples with their characteristic zing. The wine’s brightness carries through from start to finish, making it particularly refreshing.
The finish is clean and precise, with a subtle chalky texture and flinty note that adds depth and complexity beyond the fruit. There’s a whisper of wet stone that lingers, giving the wine a sense of place and an almost saline quality that enhances its food-pairing versatility.
This is an excellent warm-weather wine that would pair beautifully with Gulf Coast oysters, grilled fish tacos, fresh goat cheese, or Vietnamese spring rolls. The zippy acidity and pure flavors make it a perfect companion for lighter fare, especially dishes with citrus or herb components.
Serve well-chilled at 45-50°F to showcase its refreshing character.
Try it with this easy, sophisticated ceviche dip, and your guests will be clamoring for more!
Gulf Coast Ceviche with Avocado
Serves 4
Ingredients:
- 1 lb fresh snapper or tilapia, diced into ½-inch cubes
- ¾ cup fresh lime juice
- ½ cup fresh lemon juice
- 1 jalapeño, seeded and finely minced
- ½ red onion, finely diced
- 1 cup cherry tomatoes, quartered
- ¼ cup fresh cilantro, chopped
- 2 ripe avocados, diced
- Salt and black pepper to taste
- Tortilla chips for serving
Instructions:
- In a glass bowl, combine the diced fish with lime and lemon juice. Ensure fish is fully submerged. Cover and refrigerate for 2-3 hours until fish turns opaque.
- Drain most of the citrus juice, leaving about ¼ cup.
- Add jalapeño, red onion, tomatoes, and cilantro. Season with salt and pepper.
- Just before serving, gently fold in the avocado.
- Serve immediately with tortilla chips.
The wine’s crisp acidity and green apple brightness cut through the richness of the avocado while echoing the citrus in the ceviche. The clean, stony finish complements the fresh seafood perfectly.
