Pederson's Breakfast Sausage w/ Alamosa Wine Cellars 2005 El Guapo

About The Wine

Alamosa Wine Cellars 2005 El Guapo blends the cherry of Sangiovese, the blackberry and pepper from the Syrah, and Tempranillo's blueberry and leather. It pairs especially well with pork, and is a true delight when served with sausage stuffed mushrooms made from Pederson's Breakfast Sausage Chub.

About The Winery

Three miles west of Bend. Regular hours are Friday and Saturday, 10am to 5pm; Sunday, noon to 5pm. The winery specializes in warm climate varietals such as Sangiovese, Syrah, Tempranillo and Viogner. Spevialty wines include Texas Port, Orange Muscat and Sherry.

The Winemakers

Winemaker Jim Johnson:

Jim pursued a goal of becoming a winemaker by attending the country’s best oenology school, the University of California at Davis. He graduated, with honors, in 1991. During his time in California Jim worked at Iron Horse Vineyards, St. Francis Winery and Heitz Wine Cellars, gaining the practical knowledge and experience which complemented the formal science preparation at UC Davis.

In 1993 Jim returned to Texas. He was winemaker at Slaughter-Leftwich winery near Austin and Becker Vineyards near Stonewall before turning full attention to Alamosa Wine Cellars in 1998.

“ In the Texas Hill Country north of Austin…the future of quality wine in Texas preoccupies Jim Johnson, considered by many of his peers to the very soul of winemaking in the state. And a reliable guide to its future.” - Wine Spectator Nov 2002

Karen Johnson:

Jim and Karen were married in 1995. They met when Jim came to Austin in 1993. Karen immediately began her wine education by sharing wines with Jim as they dated and began their dreams of having their own winery. She is an insurance agent in Austin but contributes to the winery business by helping with the sales and marketing and by becoming the harvest crew boss every summer. Bringing in the grapes has become one of the highlights of the winery year.

You’ll meet Jim and Karen in the tasting room on most weekends and they are the hosts for all the dinners and parties held at the winery.

The Recipe