Glory
Texas Star, Texas Pride
On the nose: Cranberry, cherry, pear, sweetgrass, hibiscus.
On the palate: Cranberry, lemongrass, stonefruit, black tea.
Food Pairings: Pairs great with all salads, both red and white meats, Tex-Mex, spicy Asian and Caribbean foods.
Served: chilled
Process: Wildflower honey, water, rosehips, parsley, cardamon and flower petals ferment. Aged for 6 months in the bottle.
Dande
Dandelion Wine Delight
On the nose: Peach, fresh cut straw, violets, and wildflowers. A summer’s field with honey.
On the palate: Truly one of a kind. Peach, apricot and honey with a woody lingering tannin behind it. The ultimate full bodied medium dry white wine that keeps asking for more.
Food Pairings: White meats, seafood (especially white fish and shrimp), anything with a tomato in (the acidity makes it a great match), curry (which other wine pairs with curry?), and earthy flavours like carrots, beets, mushrooms, olives and mustard sauce.
Served: chilled
Process: Wildflower honey, water, rosehips and herbs ferment, hand picked dandelion flower petals are added in the finishing process. Aged for 6 months in the bottle.
Cocktails: Great for unique cocktails. Simple at home cocktail: the Danderita – the Cowboys version of the Margarita. Recipy:
Dande – 2 parts
Sprite/7-Up -1 part
Teqiula – ½ part
Lime – ¼ part
Peaches
Elegant Peach Blossoms
On the nose: Peach fruit, peach blossoms, sweetgrass, donuts, sugarcane
On the palate: Peach, melon, white grapes, slight hint of citrus
Food Pairings:Pairs great with sunshine, all salads, cheese, cheesecake, white chocolate and fruit based desserts.
Served: chilled
Process: Wildflower honey, water, rosehips, parsley, cardamon and flower petals ferment. Aged for 6 months in the bottle.
Cocktails: Sex on the Peach, 3 parts of Peaches, 1 part of OJ, 1/2 part of cranberry juice and 1/2 part of Vodka.
Wild Rosy
Flower of Love, Flavor of Love
On the nose: Wild roses, muscat, hints of sandalwood, mandarin, pear and cherry, oily, very complex with a lingering mysterious end note.
On the palate: Wonder. Notes of pear, cherries and basil. Perfect blend of other undefinable and lingering flavours. One of a kind.
Food Pairings: Chocolate and cheese. Chocolate cake or mouse, cheese platter (the stronger the cheese the better) and cheese cake. All Asian foods from hot pots to sushi, soy sauce and umami flavours. Also pairs well with ham and pulled pork.
Served: chilled
Process: Wildflower honey, water, rosehips and herbs ferment, hand picked wild rose flower petals are added in the finishing process. Aged for 6 months in the bottle.
Cocktails:
Great cocktail wine. House favorite: Wild West Rosy – recipe:
Wild Rosy – 2 parts
Sprite/7-up – 1 part
Amber rum – ½ part
orange juice – ½ part
Magnolia
The Southern Belle
On the nose: Magnolia flowers, sage, sweetgrass, peach, lime, sandalwood
On the palate: Peach, citrus, lemongrass, pineapple, nutmeg, lychees
Food Pairings: Pairs great with BBQ, Cajun and Caribbean food, any dish with mango or pineapple and chocolate or fruit based desserts.
Served: chilled or over ice.
Process: Wildflower honey, water, rosehips, parsley, cardamon and flower petals ferment. Aged for 6 months in the bottle.
Yeehaa!
ShopThe Cowboy’s Sangria
On the nose: sweet cinnamon, sandelwood, apple pie and berries.
On the palate: Berries, apples, cinnamon, basil, nutmeg.
Pairings: BBQ, rodeo and all parties.
Process: Wildflower honey with some extra dandelion honey, water, black currants, apples and some cinnamon. Aged for 6 months in the bottle.
Served: Over ice
** Best Mulled wine recipe
One cup of water, 2.5 tablespoons of sugar, 4 cloves, 1 cinnamon stick broken in half. Bring to a boil and simmer down to 1/3 of a cup or less. Add to a full bottle of YeeHaa, warm up without boiling. Serve warm.