Every summer, I can’t wait to take time off, hit the road and explore a culinary destination to indulge my passion for wine and food; destinations like New Orleans, Napa Valley and Lubbock.
Yep, that’s right, Lubbock, Texas, a place better known as the birthplace of rock ‘n’ roll icon Buddy Holly, cattle and cowboys. But Lubbock has now surfaced as a serious draw for wine aficionados and carnivores, thanks to its High Plains vintners and cattlemen, who provide a distinctively American experience that’s quickly making it a must-see place to sip and savor.
Just scan the landscape, and take a closer look. Sharing the range with cattle are wine grapes. Besides cattle country, this is the West Texas High Plains American Vinicultural Area. It now ranks as the second largest Texas wine appellation, producing 90 percent of the state’s wine grapes – contributing factors that have made Texas the fifth largest wine-producing state.
This wine success is credited to two Texas Tech professors, Clinton “Doc” McPherson and Robert Reed, who planted the first experimental vineyards back in 1966. They discovered West Texas’semi-arid climate was a grape-growing paradise, sharing territory similar to Spain and southern France regions where varietals, such as tempranillo, grenache, albariño, Mataró, viognier and shiraz flourished. These same grapes, along with a few others, are featured at Lubbock’s six area wineries. And these award-winning wines are great to pair with Texas beef steak.
I recommend saddling up and heading to Lubbock, where the wines are fine and the steaks are preferred chicken-fried. But before heading west, check the map, and mark the following as the best bets to find them.
Llano Estacado Winery is just outside the city limits. It’s a vine-to-bottle operation, using its own grapes grown within a 100-mile radius. Reserve a private tour with Llano’s winemakers, then linger in the tasting room and sample the 1836 Red, a great pick to pair with beef, whether its chargrilled or chicken-fried.
McPherson Cellars is housed in a restored Coca-Cola bottling plant, located in Lubbock’s Depot Entertainment District. Owner and winemaker Kim McPherson oversees operations, and her wine awards number over 600 in state, national and international competitions. Come experience the urban winery’s tasting room and outdoor courtyard.
Caprock Winery’s picturesque landscape and architecture will make you feel as if you’re under the Tuscan sun. Step inside the tasting room to discover its broad range of wines, from bold reds to delicate whites. Don’t overlook the opportunity to try the sparkling chenin blanc, a must for bubble fans.
Pheasant Ridge Winery has made its mark in the Texas High Plains with its French vinifera wine grapes, cabernet sauvignon and pinot noir. Wines are estate-bottled, meaning the wine in the bottle is made with grapes from the winery’s own vineyard. Grab a bottle of your choice, then settle back and watch the sunset on the Texas High Plains.
But don’t ride off into the sunset without trying West Texas’ chicken-fried steak. Never call it country-fried unless it’s covered in brown gravy. Real Texas chicken-fried steak is smothered in peppery, white milk gravy. Experience the best chicken-fried steak – cooked cowboy style- out of a chuck wagon and cooked over an open fire in an iron skillet.
Lubbock hosts the National Championship Chuck Wagon Cook-Off the first Saturday after Labor Day during the National Cowboy Symposium. Chuck wagon cookies (aka cooks) gather and fry steaks for an affordable lunch best eaten with either High Plains wine or a Lone Star beer.
HIGH PLAINS CHICKEN-FRIED STEAK
2 cups buttermilk
1 egg
Salt and black pepper to taste
2 cups flour
2 tablespoons baking powder
1 tablespoon cornstarch
Oil for frying (canola or peanut, or liquid shortening)
7 6-ounce cubed steaks or tenderized round steaks.
Beat together buttermilk and egg. Season with salt and black pepper. Combine flour, baking powder and cornstarch. Season with salt and pepper. Heat about 1/2 to 1 inch of oil in a cast iron skillet over medium-high heat.Dip steaks in buttermilk, then in seasoned flour. Slide floured steaks into the hot oil and fry until crisp and golden brown on each side. Remove steak and drain on paper towels. Serve with milk gravy.
MILK GRAVY
Pour off all but about 1/4 cup of oil from the skillet. Whisk in 1/4 cup of flour. Slowly whisk in 3 cups whole milk or cream. Stir until thicken, and season to taste.
