The 2026 H-E-B Wine Walk at The Woodlands Resort

THE WOODLANDS, TX -- For the second year in a row, The H-E-B Wine Walk at The Woodlands Resort this past Saturday was glorious. The weather was perfect allowing for attendees to really enjoy themselves and it made for a fabulously successful ending to the 22nd annual Wine & Food Week event season. The format change to the resort has allowed for the woods surrounding to enhance the sips and samples having a more rustic feel allowing for an extra layer of relaxation to encompass those who attended the event. Each year Constance McDerby and her Food & Vine Time Productions crew, continue to manage the constantly changing food and wine scene, and make the calls that provide the most enjoyment for the community to come and eat a little, drink a little, walk, and chat amongst friends, or speak with those who represent the companies that are behind each booth.

Wondering in the woods of the resort, coupled with the incredible wine offerings, really lets you take a load off. Not to mention the savory and sweet samples from area restaurants, and even a cooking school from Rome, will wish you had your Nonna by your side. Our region is blessed with great chefs who have tremendous talents that will have tastebuds crying for more, and coupled with some incredible ownership groups, they are allowed to expand their talents and dream up new dishes that truly show endless possibilities.

Of course, it was not all wine. H-E-B had a lovely Aqua Fresca, with cucumber, lime, mint, and sugar, along with a cucumber slice covered with the chili-lime Tajin seasoning. And coupled with their El Pastor Paella from the H-E-B kitchens, it was a duo of heat and cool that was satisfying and well thought out. The store also carries Peruvian Ají pepper sauces, which allowed for the option of mild or hot in the heat of the paella. Mocktails were also on the cue with Big Hat, along with some brews.

Babin's, located on I-45, brought a lovely Shrimp, Crab, and Avocado Cocktail, which was a real eye opener. Accompanied by a drizzle of Jalapeño Ranch, Picho, and Lime Juice, the shrimp was plump with the right amount of chew, supported by the crab and avocado that hit on all cylinders, and made for an excellent bite. Although not on their menu, Back Table Kitchen & Bar in The Woodlands, brought their Brisket Arepas, of which BT has brisket and other smoked meats on their menu, and they might want to think of adding this one onto their Apps selection. Placed on a flat bread jalapeño arepa, they dropped chopped smoked brisket, pineapple chipotle BBQ sauce, and pickled onions; offering an explosion of sweet and sour in the same dish. The sweetness of the meat clashed with the jalapeño bread and onions, and it was like a mind bending moment, such as when peanut and chocolate were first found compatible.

Thistle Draftshop and its underling speakeasy, The Blind Finch, never disappoint. Chef Trenis Shields, and his boss Mary Thorn, are a great team, and are constantly coming up with innovative dishes with flavors that furrow eyebrows in the wonderment of great tastes. Their Black Garlic Herb Cheddar Biscuit, although a mouthful to say, was a mouthful to wonder with its tastes. The biscuit, already tasty without its accompaniments, was topped with crispy prushuto, chili marmalade, edible tangerine marigold petals, and microgreens. There is no doubt that Trenis Shields is making his mark as a chef to contend with as he sheds his award winning up-and-coming chef status, and shoots for further glory in the upcoming awards season.

Making the rounds intermingled with the savory and sweet booths, were the wines, and there were plenty to choose from. Even Nonna brought her Cavit brand with her from Rome, a Select Pinot Noir from their Italian vines, with refreshing aroma with its cherry, wild red berry, and herbal touches, along with some floral hints.

Texas Hill Country based Becker Vineyards in Fredericksburg, brought their Saignée Rosé, which is a bold and dryer rosé, with an interesting name meaning ‘bleeding,’ in French, which is a type of winemaking method, reminiscent of the bloodletting of patients by doctors, except in this case, winemakers drain a portion of the juice early in the fermentation process to create a more aromatic rosé end product. The rosé is a blend of the Counoise, Cabernet Sauvignon, and growing in popularity, Tannat, and Syrah red grapes.

Bernhardt Winery in Plantersville has a great and well respected love for Bulgarian grapes, and is growing its wine concept from the Thracian Lowlands with selections that were not on the market last year. Bernhardt’s sales director Robyn Arcia brought a new item from their Antiquity collection, Aristocrat, a Sparkling Brut Rosé, it also properly bled, with a remarkable lasting finish. The fine bubbles announced the fine aroma, with strawberry, peach and a hint of slightly roasted sugar. Wonderfully done.

The second year of the H-E-B Wine Walk in its new venue of The Woodlands Resort was another great success, with restaurants and vineyards bringing their best tastes forward. This year's Wine and Food Week events were a triumph bringing to close 22 great years of wonderful memories. Kudos go out to H-E-B, Constance McDerby, and the Wine Walk crew and volunteers for making such a great event possible. Wine and Food Week supports some wonderful charitable causes such as the Montgomery County Food Bank, New Danville: which benefits adults with intellectual and developmental disabilities, and The Woodlands Waterway Arts Council.

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