Windy Winery

When August and Linda Meitzen set out to start their own winery, they really wanted to make it their own. To them, that meant getting their hands dirty—literally—and teaching themselves everything they could about chemistry and good, old fashioned farming. It took them nearly 25 years to really master the craft, and they believe that shines through in every bottle of their wine. Their varietals range from the light, fruity Blanc du Bois to the dark and tannic Le Noir. Then there's The Texan—a red wine crushed from Champanel grapes, the grape that is allowed to pick during the annual harvest grape stomp. It's a heaping helping of Texas terroir that stands up to the boldest chili and the sassiest barbecue.