Raising the Bar: Texas Barbecue and Fine Wines Unite
In the heart of Central Texas, a culinary collaboration is pushing the boundaries of traditional dining. Salt Lick Vineyards and Terry Black’s Barbecue, two heavyweights in the barbecue scene, have unveiled their first selection of wines under the new FridayMtn. label. This innovative crossover aims to enhance the dining experience by pairing exquisite wines with beloved barbecue dishes, showcasing the rich flavors of Texas.
The Story Behind FridayMtn. Wines
The FridayMtn. brand is more than just a creative venture between the two renowned establishments; it represents years of partnership and shared vision. Since 2019, Salt Lick owner Scott Roberts and the Black family have collaborated to create wines from 100% Salt Lick Vineyards fruit, grown meticulously in Driftwood and the Texas High Plains. According to Roberts, "People assume Salt Lick and Terry Black’s would be competitors, but the truth is, we’ve been working together for years... if more people discover the beauty of pairing the two, that’s a win for all of us.”
A Deep Dive into Each Wine
The initial release includes three limited-production wines, each designed to complement specific barbecue favorites:
- 2020 FridayMtn. Mourvèdre ($80): Recently titled the best Texas wine at Rodeo Uncorked!, this rich red presents notes of blackberry, white pepper, and leather, pairing flawlessly with beef rib and potato salad.
- 2020 FridayMtn. Syrah ($75): This layered wine yields hints of black cherry cordial, black pepper, and roasted meat notes, making it the perfect match for brisket lovers.
- 2020 FridayMtn. Tempranillo ($75): With a medium body featuring flavors of red plum, dried sage, and baking spice, this wine pairs well with turkey.
Celebrating Texas Terroir
Winemaking is in the hands of Phil Price, whose background unites Southern roots with a thorough education in California’s wine culture. His experience at Fall Creek Vineyards assuredly translates into crafting wines that highlight the unique terroir of Texas. “These wines represent the culmination of years of patience, farming collaboration, and respect for the land,” Price shares. Each bottle reflects not just the flavor but the essence of the Texas Hill Country, showcasing its diverse flora and fauna.
Where to Find the FridayMtn. Collection
The FridayMtn. wines can be purchased at Salt Lick Cellars in Driftwood, Opal’s Oysters in Waco, and via the FridayMtn. website. The wines will also make a special appearance at the 2026 Houston Livestock Show and Rodeo, where attendees will have the opportunity to enjoy them in the Collector’s Case and by the glass within the Rodeo Wine Garden.
More Than Just Wine — An Experience
This collaboration is a testament to the growing appreciation of quality Texas wines and the importance of local culinary partnerships. By bridging the gap between barbecue and wine, Salt Lick Vineyards and Terry Black’s Barbecue are not only enhancing their respective brands but also inviting Texan food lovers to experience a unique gastronomic adventure.
As these wines are produced in limited quantities and are available one per customer, there is an increased incentive for interested wine and barbecue enthusiasts to act swiftly. Learning about this innovative pairing opens discussions about other surprising wine and food collaborations. In a world where culinary traditions are continuously reshaped, FridayMtn. may just inspire more chefs and restaurateurs to think outside the box.
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