Thin Line Fest starts Wednesday! This year's festival is jam packed with high-level content. We've got 60 documentaries including 22 Texas Premieres. Most films will be followed by a QA with the filmmaker(s). There are 85 bands across 7 stages with as diverse a lineup as we've ever had. And Thin Line Photo continues to grow with 2 downtown galleries featuring 175 printed works from 48 photographers. Plus the return of Denton Makers Fest on Saturday with 100 art and maker vendors on the Denton Square.
As always, General Admission to the festival is completely free. Reserve your wristband at thinline.us/passes and then check-in at a festival venue. Once you've got your wristband you get full access to all festival programming! If you want an elevated experience, reserve a VIP wristband. You will get priority access to all venues and access to the festival Green Room where we will be serving up food and beverages throughout the fest! New this year is the Daily VIP. You can now buy VIP privileges for any day (or days) you wish. That means you can do General Admission Wed-Fri but then on Saturday upgrade to VIP! Explore all the options by visiting the link below.
Steve's has three nights of live music in conjunction with Thinline. Thursday - Saturday, join us at 7:30 for some great music.
Apr 22, 2024 at 2:40 PM
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April’s wine club focus is on the aromas that accompany wines. Beginners always ask if there is actually strawberry or green apple in a wine, and this makes sense—how aromas get in wine is a complicated process. Of course, science is the answer, and even more specifically, organic chemistry is why. There are volatile compounds, of which there are somewhere between 800 to over 1000, many of them resulting from the fermentation process. They can also occur during grape ripening or maturation as well as through aging of the wine, whether in a vessel like oak, concrete, or stainless steel and through bottle aging. A few volatile compounds account for the majority of aromas in wine. Terpenes result in rose or citrus smells, like in the Château Boisson Bordeaux Blanc or the Becker ‘Saigné’ Rosé we have on our April wine club. Vanillan, which is an aldehyde, derives from oak aging and can be noted in the Bodegas Muriel Rioja Reserva and the Mill Keeper Red, platinum wines on our April club. Ketones offer up floral notes in red wines, like the violet and hyacinth aromas of Viticcio ‘Ferraio’ Toscana Rosso, also on our April platinum club. Mercaptans can smell like passionfruit or gooseberry in Sauvignon Blancs or blackcurrant in red wines, like the Agramont Graciano (man, you really need to try all the wines on the club this month!). You have also heard of pyrazines, green bellpepper hints often seen in Cab and Cab Franc, and phenols which are derived from oak aging. To make all of this make a little more sense, be sure to request the aroma kits that can accompany your tasting this month (no chemical compounds discussed!). And after all this analytical nuance, be sure to grab yourself a glass or bottle the next time you are at Steve’s!
Apr 19, 2024 at 9:39 AM
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Apr 18, 2024 at 6:03 AM
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Sauvignon Blanc has become almost synonymous with New Zealand, but it certainly has its origins as an Old-World wine. This Bordeaux Blanc, a blend of 50% Sauvignon Blanc and 50% Sauvignon Gris, wakes you up and reminds you that France planted these grapes long before anyone else did. In fact, farmers found these vines growing wild like weeds, and thus the name ‘sauvage’ stuck. Simply called ‘Sauvignon’ on the label, the Château Boisson is a sensory experience in what both grapes do so well. Sauv Gris is a pink-skinned mutation of Sauv Blanc (yes, gris does mean gray, but the grapes are actually a lovely pink-blush hue), and together, they bring tangy, bright acidity and a bit of creaminess from lees aging. With a floral note, this wine also offers aromas and flavors of grapefruit, citrus, honeydew melon, and a hint of tropicality. Grab some oysters from Shuck Me and polish them down with a glass (or three) of this Château Boisson.
Known for their lavender fields, as seen on the label, almost as much as their wine, Becker Vineyards is a gorgeous venue in the Texas Hill Country, especially in the spring. Having established the winery in 1992, Richard and Bunny Becker’s first harvest was in 1995; in 2024, they are a 100,000 case-per-year powerhouse. Ladybird Johnson was a huge fan of their Chardonnay, and the Beckers were the first in Texas to grow Viognier; however, they devote more acreage to red grapes. This particular wine was made using the saignée method, where part of the red grape juice is ‘bled off’ and earmarked for rosé. A fascinating blend of Counoise, Merlot, Tempranillo, Mourvèdre, Barbera, and Syrah, it is dry and multi-layered. The rosé boasts aromatics of candied watermelon, strawberry, and citrus blossom, while red fruits, lemon peel and white pepper tingle your tastebuds. It would pair so nicely with a strawberry salad topped with some goat cheese (or whatever you fancy) from Salata.
The Spanish grape Graciano is normally used as a blending grape because it is notoriously difficult to cultivate. It succumbs to mildew in the vineyard, and it is a late-ripening variety that results in very low yields. However, when all the conditions are right for Graciano to thrive, it is a highly perfumed and black-skinned grape that offers up something different than other Spanish tintos. Grown throughout northern Spain, specifically in the Rioja region and Ribera del Duero, Graciano loves the heat. The ‘Agramont’ is from Rioja’s next-door neighbor, Murchante, in Navarra. Coming in at 97 points at the Decanter World Wine Awards, it is both a crowd-pleaser and a cerebral pour. Fragrantly herbal, with aromatics of mulberry, blackcurrant, and tobacco, the palate lingers long with a spice-filled finish. Sharp cheeses and spicy foods will shine with this wine, so a serving of Cheese and Salsa’s Wisconsin Cheese Curds would be an excellent accompaniment.
Picturesque and dreamy, the vines of Viticcio recline among the olive trees and rolling hills of Tuscany. With respect for the land, the winery has been totally organic since 2013 and also engages in biodynamic practices. The Viticcio brand offers their ‘Ferraio’ label, which is an homage to the artisanal craftsmanship of blacksmiths, who are indispensable on Tuscan farms. An obvious comparison can be made to the winemaker who frets and sweats to make the perfect concoction. In this case, it is a blend of 40% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot, and 10% Petit Verdot. What has been forged is a lovely, sapid red that can be drunk now or cellared. Incredibly floral on the nose, this rosso also offers dark fruits like blackberry, blackcurrant, and plum. This wine would soar with the Lamb Curry from Sangham Indian Restaurant.
While many Malbecs are made in Mendoza, what makes this wine even more special is that the vines are planted in Gualtallary, in the county of Tupungato, an area 4400 feet above sea level in the Uco Valley; this region is also impacted by the moderating influence of the Las Tunas River. Soils made up of the thousands-of-years-old shells and bones of sea creatures (scientifically known as calcareous soils) and the powerful Zonda wind all play a part in making this ‘Terrior Único’ Malbec. The two pillars that Zorzal holds steadfast when crafting delicious wines are (1) having maximum respect for the terroir and (2) displaying minimal intervention in winemaking, and this wine certainly is no exception. Zorzal uses native yeasts in the fermentation process, and this wine is aged in concrete to maintain Malbec’s fruity characteristics. Aromas of cherry and blueberry coalesce with delectable dark chocolate. The wine is rounded out by an earthiness along with a tinge of minerality and flint. Enjoy a glass with Argentina’s national dish, Carne Asada tacos, which you can have locally from El Taco H.
Bodegas Muriel has been fashioning elegant and complex Rioja wines since 1982. Julián Murúa Entrena established the winery after learning all that he could from his father, the founder of Bodegas Murúa in 1926. The brand ‘Muriel’ comes from a combining of several names: Murúa, Rioja, and the town of Elciego (it made sense to them!). Rioja is only one of two Denominacións de Origen Calificada (DOCa) in Spain, and there are extremely stringent rules enforced on wine preparation and aging. As this is a Reserva wine, which can only be made in the most exceptional of years, it must undergo a minimum of three years of aging: at least one year in oak and the rest in the bottle. Entrena chose to use a mixture of French and American oak for a multi-layered flavor. Needless to say, the Muriel Rioja Reserva is robust and luxurious. Ripe red fruits, vanilla, baking spice, and coffee are evident on the nose, and a lengthy finish dances around the palate. A spicy dish can hold up to such a formidable wine, like Pork Bulgogi from The Taste, a small restaurant known for their Korean Barbecue.
The Mill Keeper brand is an offering from Tom Gamble, who has vineyards in all of Napa Valley’s best locations: Oakville, Yountville, Mt. Veeder, and Rutherford. What makes The Mill Keeper special is that it sponsors causes that Gamble believes in, like the National Park Conservation Association, and as seen on the Red Blend label, the Bale Grist Mill. He has dedicated The Mill Keeper in honor of the pioneers and visionaries of the 1800s who gave back to the land and built this country with their hands. A blend of 55% Merlot, 32% Cabernet Sauvignon, and 13% Petit Verdot, this is a luscious wine from Gamble’s California farms. Dark fruits like blackberry, black cherry, and plum engage the olfactory senses, while cocoa, oak, and spice pleasingly remain on the palate. Cartwright’s Ranch House has what you need to match with this wine, the Classic Sizzle Burger.
Yannick Rousseau hails from the southwest of France, where grapes like Tannat and Colombard, not as well known as other French international varieties, thrive. In his own words, Rousseau utilizes “his own alchemical process to create and elevate edge-bending wines.” He moved to Napa Valley and met his Texas-born wife, Susan, there. Together, they decided to found Y. Rousseau Wines to showcase their “discriminating artisanship.” Always considering his roots (or ‘racines’ in French), Rousseau used a photograph of his 10-year-old father standing in front of his grandfather’s butcher shop as the label for this wine. He calls himself an “SOB” (son of a butcher!) and has named several wines in honor of his family. This red blend, a complex assemblage of 30% Tannat, 20% Cabernet Sauvignon, 30% Merlot, 10% Malbec, 5% Cabernet Franc, 5% Petite Sirah, is juicy and deep. At first whiff, this wine smells like backed blackberry pie wrapped up with anise, dried herbs, coffee, and sweet spices. The taste is just as pleasing. Grab some wet naps, order the rib plate from Clara’s Kitchen, and delight in a delicious glass of ‘Son of a Butcher.’
This is not a wine to take home as part of your club (unless you want to purchase a bottle!), but it is an amazing way to end this scent-worthy tasting!
Apr 4, 2024 at 5:37 PM
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