Wine is made in the vineyard, but life is made at the table. For the winemakers and owners behind Texas Fine Wine, Father’s Day is a time to reflect on the moments that matter most – the shared meals, the family traditions and the memories that linger long after the last glass is poured. From a teenager’s triumphant Beef Wellington to crabbing off Galveston Island the old-fashioned way, here’s a look at the food, family and wines closest to their hearts.
David Kuhlken, Co-Owner and Executive Winemaker, Pedernales Cellars
Dad to three boys — Andy (24), Ethan (21) and Sawyer (16) – David is often found hiking and backpacking with them in far-flung places around the world like Japan, Peru and Yosemite.
“My favorite meal is when my youngest son Sawyer enlisted our winemaker Joanna to help him make a Beef Wellington that sounded way too ambitious – but it turned out he killed it. It had a flaky crust and was just the perfect tender and juicy medium rare through the middle. It made for an awesome surprise coming from a then 14-year-old.
I would pair Beef Wellington with our Graciano, which is big enough to pair with the juicy red meat and all that flavor.”
Bob Young, Owner and Executive Winemaker, Bending Branch Winery
Dr. Bob and his wife Brenda are the proud parents of daughter Alison, who is president and Master Blender of Bending Branch, and late son Phillip. The Youngs established the Phillip Young Foundation Excellence Award at Texas A&M University to provide annual scholarships to underprivileged and minority students pursuing degrees in the Texas wine industry. Dr. Bob and Brenda spend much of their time doting on their three grandchildren: Jackson (18), Chloe (16) and Charlie (8).
“In April of this year, during a Tannat immersion trip to Uruguay, I enjoyed one of the best meals I’ve had in years. The food was prepared by the famous Tannat winemaker and researcher at Cerro Chapeu, Francisco Carrau. All of the food was cooked over an open fire grill. The burning wood was very old vine cordons from the vineyard. The meal consisted of one quarter of a lamb, sweet potatoes and eggplant. After a splash of white wine, the only wines for the evening were multiple selections of Tannat from Cerro Chapeu and Bending Branch.
I would select our Bourbon Barrel Aged Tannat or a T1 Tannat from Cerro Chapeu to pair with this open fire meal.”
Dave Reilly, Winemaker, Duchman Family Winery
Duchman Family Winery winemaker Dave Reilly has three children including his oldest Jack (21) who works full time at Duchman as a “cellar rat” – just as his dad got his own start in the business. His daughters Claire (19) and Lilly (16) both help out at the winery during harvest and bottling.
“I grew up crabbing off Galveston Island with my dad – the old-fashioned way with chicken necks on a string – followed by the smell of blue crabs and seasoning filling the house.
I love making crab cakes and pairing them with our Vermentino.”
Ron Yates, Owner, Spicewood Vineyards
A girl dad, Ron Yates dotes on his daughters Tennyson (13) and Sammie (10) who can be found working the vineyards during harvest or visiting with guests during winery events. They can also proudly boast that they have wines named after them: Spicewood Vineyards Tenny Wren and Sammie’s Sparkling.
“My go-to meal is pork chops, rice and beans – it’s home cooking and comfort food and its finest. I love how the smoky, savory crust of pork chops cuts through the hearty flavors of rice and beans. Of course, I will pair this with our Black Label Tempranillo from Dutton Vineyards in the Texas High Plains.”
Whether it’s a wine-centric trip in Uruguay or a kitchen in the Texas Hill Country, these fathers know that the best moments are the ones shared with the people you love most – and that the right bottle of wine never hurts.
From all of us at Texas Fine Wine, Happy Father’s Day.