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    Join the Club

    Exclusive new club delivers the best wines in Texas to your door

    Matt McGinnis
    Matt McGinnis
    Jan 18, 2015 | 1:41 pm
    Austin Photo Set: Matt_fall creek vineyard_may 2012_chardonney
    Texas Monthly's new wine club starts shipping in February.
    Photo by Matt McGinnis

    People have long looked to Texas Monthly as an arbiter of iconic Lone Star flavors. Now the publication is putting its stamp of approval on the best wines in the state with its own Texas wine club.

    The TM Wine Club will send quarterly shipments of Texas wines that have been selected by Texas Monthly contributor (and former CultureMap Austin food editor) Jessica Dupuy. She says that by starting the wine club, the magazine is getting behind something that Texans can be proud of.

    “Texas Monthly is a rare publication in that it represents a regional culture with a national presence. The Texas Wine Club is just one of many ways it represents that regional culture.”

    Whether people are Texas wine lovers, exploring Texas wines for the first time or trying to overcome a negative bias they have, the club is a great way to discover some of the top wines in the state. Dupuy, a certified sommelier through the Court of Master Sommeliers as well as certified specialist of wine through the Society of Wine Educators, evaluates wines throughout the year and will share her selections not only through the pages of the publication but also through the club.

    “I’m often asked about which Texas wines people should be drinking,” Dupuy says. “Many times the wines I’d like to recommend aren’t easy to find. With the momentum behind the Texas Monthly annual Best Texas Wines List, we are giving people an opportunity to get a hold of some of the wines from the list. Many of the wines are already sold-out or aren’t available in retail stores, so it’s a great way to share these wines with people.”

    The first shipment will include wines from the Best Texas Wines of 2014 list, which was published in December. Because the wines are limited, it will be a six-bottle mixed case of different wine selections from both large and small producers based on availability. The limited availability of some wines means many of the shipments will differ from others.

    All bottles in the first few shipments will be Texas appellation wines. In the future, the TM Wine Club shipments may include wines from other regions of the world as comparisons to the Texas varieties. For example, a shipment could include Texas Tempranillo with a couple of Spanish Tempranillo wines, or Texas Sangiovese with a couple of Italian Sangiovese wines, so that members can see how Texas wines fare on the world stage.

    “There are a number of large producers in the state with great wine, and even more small producers making amazing wine,” Dupuy says. “We’re interested in spotlighting a good variety of wineries that are making a difference in pushing Texas wine forward as an industry.

    “This is the first club of its kind. Not only are we answering the question of what Texas wines to drink, but we’ve found a way to get them in the hands of people are interested. I’m not aware of any other publication doing a California wine club, an Oregon wine club, etc.”

    TM Wine Club shipments will occur in February, April, October and December. For members, each shipment is $150. Wine lovers can also purchase a one-time delivery for $175.

    unspecified
    news/restaurants-bars

    Chocolate News

    Richardson dessert shop Chocolate Drip lays out eye-catching treats

    Lauren Durie
    Dec 26, 2025 | 3:09 pm
    Chocolate Drip
    Chocolate Drip
    Chocolate bear with pistachio sauce at Chocolate Drip

    A dessert shop in Richardson has become the toast of the sweets world: Called Chocolate Drip, it opened in August at 1057 S. Sherman St., in a center east of US-75 near Spring Valley Road, where it's rolling out some eye-catching chocolate treats.

    Chocolate Drip is a passion project from Mohammad Quzmar, a Palestinian-born owner who moved to Dallas four years ago and taught himself to cook through tinkering. That experimentation has translated into a constantly evolving menu, with new creations appearing whenever inspiration strikes — earning him a growing reputation as something of a modern-day Willy Wonka.

    "Chocolate is my passion. I just love being in the kitchen and creating,” he says.

    The cafe's offerings are extensive, from sweet breakfast staples like pancakes and waffles to off-menu items teased on the café’s Instagram, such as the Dubai Drip platter — an interactive fondue plate with fruit, brownies, waffles, marshmallows, to be dipped into melted chocolate and pistachio cream.

    Many of his items have the kind of eye-catching twists and table-side presentations that draw attention on Instagram, such as the cruffle (a waffle made from a croissant) topped with spaghetti-like strands of gelato, which a server extrudes through a potato ricer right before your eyes.

    Other signatures include a teddy bear made of chocolate mousse and kanafa, finished with pistachio sauce for $13.30, and crepes filled with a brownie, with pistachio and chocolate sauce for $15.

    Prices are not cheap but these are ultra-decadent items with generous portions, often meant for sharing.

    The drink list is ambitious, spanning coffee, matcha, smoothies, milkshakes, and nonalcoholic mocktails. It's obvious Quzmar is having fun, rolling out his versions of viral items like the famous s'mores hot chocolate pioneered by New York dessert shop Glace, which features a cap made of marshmallow meringue that’s torched.

    There are also a few savory offerings like egg-and-cheese crepes, a salmon croissant, and a turkey waffle. Those in the know also come to order Middle Eastern treats like salab, a creamy milk drink topped with cinnamon; and Om Ali, a sugary pudding with nuts, dried fruit, and coconut.

    Named after the Gen Z slang for “cool” or “stylish,” Drip is meant to be a hangout spot more than a quick dessert stop, Quzmar says — a place to linger over brunch, then return late night to a place that feels buzzy and fun sans alcohol.

    “Everyone who works here is either family or treated like family and everything is homemade with love," he says.

    dessertsopenings
    news/restaurants-bars

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