Have You Tried Our New 2025 Texas Lenoir Blush?
The 2025 Texas Lenoir Blush defies expectations with its deep ruby hue—more akin to a light-bodied red than a traditional rosé, showcasing the bold character of the Black Spanish grape.
On the nose, the wine opens with inviting aromas of mixed berries and bright cherry, with hints of pomegranate adding a jewel-toned complexity.
The palate delivers on the aromatic promise with flavors of ripe red berries and cherry at the forefront, complemented by tart pomegranate notes that add both depth and vibrancy. Despite its rich color, the wine maintains a refreshing quality with lively acidity that keeps it from feeling heavy.
The finish is decidedly tart and mouthwatering, leaving a crisp, clean impression that invites the next sip. This tartness provides excellent balance to the fruit-forward nature of the wine.
With its fuller color and fruit-driven profile, this Lenoir Blush bridges the gap between traditional rosé and light red wine. It’s versatile enough to serve slightly chilled (around 55°F) with grilled chicken, barbecue brisket, charcuterie boards, or spicy Tex-Mex cuisine. The wine’s tartness and fruit character also make it a delightful companion to berry-based desserts or simply enjoyed on its own on a warm Texas evening.
Here is a recipe that complements this wine perfectly. It’s easy and quick to prepare, with layers of flavor that pair beautifully with this wine.
Smoky Chipotle Chicken Tacos with Pomegranate Salsa
Serves 4
Ingredients:
For the chicken:
- 1½ lbs boneless chicken thighs
- 2 chipotle peppers in adobo, minced
- 2 tbsp adobo sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper
For the pomegranate salsa:
- 1 cup pomegranate arils
- 1 cup diced mango
- ¼ red onion, finely diced
- 1 jalapeño, minced
- Juice of 2 limes
- ¼ cup cilantro, chopped
- Pinch of salt
For serving:
- 8 small flour or corn tortillas
- Crumbled queso fresco
- Lime wedges
Instructions:
- Marinate chicken in chipotle, adobo sauce, garlic, olive oil, cumin, salt, and pepper for at least 30 minutes.
- Grill chicken over medium-high heat for 5-6 minutes per side until cooked through. Let rest 5 minutes, then slice.
- Combine all salsa ingredients and let sit for 15 minutes.
- Warm tortillas, fill with chicken, top with pomegranate salsa and queso fresco.
- Serve with lime wedges.
The wine’s berry and pomegranate notes echo the salsa, while its tartness cuts through the smoky, spicy chicken. The deep ruby color and fruit-forward character stand up beautifully to the bold Tex-Mex flavors.
