Texans consider seeing the bluebonnets abloom in the Hill Country a true rite of passage. For those of us merely passing through
this time of year, the experience borders on pure joy.
Named for their tender bonnet-shaped petals, the flowers grow wild in the Lone Star State. Try as they might, experts can't always predict their exact arrival. Most years, the first blooms begin to freckle the roadsides and meadows in March and reach their peak in mid-April, though it's not uncommon for the blooms to last into May.
Finding the best blooms is akin to sport in Texas. Most locals will direct you to their favorite spots if you ask politely. The tourism folks will sell you maps that illustrate loops and trails that have been fruitful in the past. Or you can do what we did--just get in the car, and explore at will. In addition to bluebonnets, you'll also find those things that are quintessentially Texas--barbecue joints, dance halls, and small towns filled with quirky characters. But we found some surprises. All across the region, sophisticated restaurants take Texas cuisine to new heights. Vintners plant new wineries every year. Well-established artists are generating a groundswell of interest in cutting-edge art.
So gas up your car, and head to the Hill Country. While you're following the trails where the bluebonnets grow, take some time to explore these unexpected pleasures.
Don't forget your manners when traveling the bluebonnet trails this year. A glorious patch of wildflowers can certainly be intoxicating, but it's possible to enjoy the blooms and be respectful of others at the same time.
Land of Wine and Wildflowers
"The Hill Country really sparkles this time of year," Richard Becker muses as he surveys the fields at Becker Vineyards near Stonewall. Even on this sleepy Monday, a steady stream of visitors drops by the tasting room to sample the dozen wines made here. It's a testament to the popularity of the Hill Country Wine Trail that features area wineries.
Visitors can pick up a brochure or visit www.texaswinetrail.com for a map and directions to the wineries. On April 21-23 and 28-30, the wineries will host a special Wine & Wildflower Trail celebration.
Because the Hill Country is one of the fastest growing wine-producing regions in the country, some believe the area is on track to become the next Napa Valley.
"That remains to be seen," cautions Richard. "It all depends on the quality of the wines we're able to produce. Right now, our wines taste really good, but only time will tell if we can consistently produce excellent wines."
A New Taste of Texas
The Lone Star State has long been synonymous with barbecue, burgers, and beer halls. But fresh produce and regional ingredients are now finding their way onto menus.
Locals and visitors alike embrace Cuvée, a wine bar, market, and bistro that opened in Fredericksburg three years ago. Although the menu features some 300 wines, with 50 served by the glass, owner and sommelier Len White makes affordability a priority. "Anyone can get you a great bottle of wine for $100," says Len. “I try to get people interested in different kinds of styles of wine in the $18 to $28 range."
The market is a find for travelers too. The ever-changing gourmet takeaway menu features delights such as chicken-and-truffle lasagna, smoked beef tenderloin salad, and roasted tomato soup. Len's wife, Stephanie, makes fresh-baked bread and homemade pastries and offers an array of cheeses, meats, and pâtés.
August E's has the look and feel of a great old Texas establishment, but the menu is nouveau Texas. The chink-and-mortar train
depot was transported from Greeley, Colorado, and reconstructed about 5 miles east of Fredericksburg. On the back, there's
also a westward-facing terrace that features a bar and two outdoor fireplaces.
You can get the traditional inch-thick aged Prime rib eye, grilled to perfection over a mesquite fire. But the menu also boasts Asian-inspired dishes such as the restaurant's signature Saigon Spring Rolls and Vietnamese-style mixed grill with duck, short ribs, and garlic shrimp stir-fried with jasmine rice.
Food for Texas