Wines
Jasmine
Refreshing Seduction
On the nose: Very complex, pear, peach & jasmine, a field of flowers, a hint of fresh hay and a fresh scent of juniper.
On the palate: As complex as the aroma suggests, jasmine, peach, pear, sage a hint of lime over a subtle touch of juniper with a lingering smooth finish.
Food Pairings: Summer nights, romance, white meats, salads, cheese, seafood, Asian and spicy flavors. It can handle red meat, but Gloria would be the better pairing for that. Also great for spritzers.
Served: chilled
Process: Wildflower nectar, water, rosehips, parsley, cardamon and flower petals ferment.
Lab Results:
- Residual sugars: 4 g/L
- Acidity: 4.2 g/L
- Ph: 3.5
Antioxidants: On average 100 times of red grape wine
Glory
Texas Star, Texas Pride
On the nose: Cranberry, cherry, pear, sweetgrass, hibiscus.
On the palate: Cranberry, lemongrass, stonefruit, black tea.
Food Pairings: Excellent with all red meats. Also great with white meats, salads, and all spicy flavors like, 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.
Lab Results:
- Residual sugars: 6 g/L
- Acidity: 4.7 g/L
- Ph: 3.5
Antioxidants: On average 100 times of red grape wine
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.
Lab Results:
- Residual sugars: 24g/L
- Acidity: 3.9 g/L
- Ph: 3.6
Antioxidants: On average 120 times of red grape wine
Cocktails: Danderita – the Cowboys version of the Margarita.
- Dande – 2 parts
- Sprite/7-Up -1 part
- Teqiula – ½ part
- Lime – ¼ part
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.
Lab Results:
- Residual sugars: 32 g/L
- Acidity: 4.2 g/L
- Ph: 3.5
Antioxidants: On average 90 times more than red grape wine
Cocktails: Wild West Rosy
- Wild Rosy – 2 parts
- Sprite/7-up – 1 part
- Amber rum – ½ part
- orange juice – ½ 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.
Lab Results:
- Residual sugars: 42 g/L
- Acidity: 4.5 g/L
- Ph: 3.5
Antioxidants: On average 100 times of red grape wine
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.
Mulled Wine:
- Ingredients: 1 cup of water, 3 tbsp of sugar, 3 cinnamon sticks, two teaspoons orange juice.
- Process: Make a syrup. Add sugar and cinnamon sticks to the water. Bring it to a boil and let it simmer for 10 to 15 minutes. Strain out the cinnamon sticks and add the two teaspoons of orange juice. Add one bottle of Peaches to the syrup and heat up. Do not let it boil! Serve warm.
YeeHaa!
The 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.
Served: Over ice
Process: Wildflower honey with some extra dandelion honey, water, black currants, apples and some cinnamon. Aged for 6 months in the bottle.
Lab Results:
- Residual sugars: 54g/L
- Acidity: 3.8g/L
- Ph: 3.5
YeeHaa! Spritz: 4 parts of YeeHaa, 3 parts of Sprite/7Up and 1 part of orange juice.
Mulled wine:
- Ingredients: One cup of water, 2.5 tablespoons of sugar, 4 cloves, 1 cinnamon stick broken in half.
- Process: Bring to a boil and simmer down to 1/3 of a cup or less. Strain out spices. Add to a full bottle of YeeHaa, warm up without boiling. Serve warm.
