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    Winery News

    Dallas family founds 4R Ranch Vineyards and Winery in picturesque Texas town

    Teresa Gubbins
    Mar 10, 2017 | 11:03 am
    4R Ranch
    Texas has another winery.
    Photo courtesy of 4R Ranch

    Texas has a new winery from a Dallas family, located in the Red River Valley outside Muenster. 4R Ranch Vineyards and Winery is designed to serve as destination winery and event venue, with estate Viognier and Cabernet Sauvignon vineyards, a tasting room, boutique, and rooms for weddings and special events.

    4R was co-founded by the Walt Roper and Chris Roper families of Dallas, as an homage to patriarch W.C. Roper.

    "My mother, Suzanne Roper, my brother, Chris Roper, and his family, and my wife, Nicole, and I, are proud to open 4R Ranch Vineyards and Winery to fulfill my father's dream of sharing the beauty of this extraordinary place with others," says co-owner Walt Roper in a release. "Not only have we created a beautiful setting in the North Texas Hill Country for tasting our wine and for hosting memorable occasions, but we have also produced, in collaboration with our winemaker Willem Johnson, a great selection of wines that showcases the quality of grapes that can be grown in the unique terrain and microclimate of the Red River Valley."

    A winemaker, cellar master, and sommelier, Johnson was awarded more than 60 medals over seven years at the Colorado Mountain Winefest. He has crafted 4R's two estate wines, produced from grapes on the ranch, as well as a collection of white, rosé, and red wines from externally sourced grapes.

    "My fascination with flavors is what is so interesting to me about making wine," Johnson says. "There is an art to blending the different flavors and aspects of each varietal to fashion a flavor in a glass that is unique all on its own."

    Johnson says his winemaking style is heavily influenced by time spent in France and his passion for Mediterranean varietals. "I love Old World, handcrafted wines that let the fruit do all the talking," he says.

    At 4R, he has focused on blends, combining fruit from their vineyards with fruit from other Texas vineyards.

    4R Ranch's portfolio includes Cabernet Sauvignon, Viognier, Merlot, and Tempranillo/Malbec. Their No. 4 is a unique blend of Sangiovese, Syrah, Malbec, and Tempranillo. SCS is a signature blend of Sangiovese, Syrah, and Cabernet Sauvignon.

    Their other wines include Lenoir/Grenache, 4R Ranch Red, Sweet Grenache Syrah, Chardonnay, Trebbiano, Miscellany 2015, a white blend, Viognier Rosé Sweet, Tempranillo Rosé, and Portejas, a port-style wine.

    Visitors to 4R Ranch can enjoy a full menu of wines at the Wind Shed Tasting Room, whose cantilevered deck offers 270-degree views of the breathtaking Red River Valley. It's open Thursdays-Sundays.

    Inside the Wind Shed Tasting Room, the Vineyard Flea Boutique sells gifts inspired by the surrounding vineyards and rustic setting as well as gourmet foods from local and Texas purveyors to sample and take home. There are bath products, jewelry, table linens, coffee table books, tabletop wares, children's items, 4R Ranch signature items, gifts for wedding attendants, and a bridal registry.

    4R Ranch also has a number of venues that can be rented for weddings and special occasions:

    The BarnHaus is a hay barn that serves as the winery’s wine production building.

    The East Crush pad is a picturesque setting for wedding ceremonies, receptions, and social gatherings. It has a private bridal room with vanity, mirrors, dressing screens, and Wi-Fi service next to a large women's powder room.

    A central alley in the BarnHaus, framed by original tall timber beams and stainless steel wine tanks, can be outfitted with long tables. Large sliding clear corrugated doors can be closed to create an area for smaller events. An adjoining lawn accommodates a large tent.

    The Endres/Danglemayr House, built in 1904 by Werner Endres, is a three-story residence that was moved to 4R Ranch from the property of Bishop Augustine Wenzelaus Dangelmayr, the first native Texan to be appointed a bishop to serve his native diocese. Bishop Dangelmayr founded several Catholic schools in Dallas, including St. Monica, Christ the King, and Saint Rita, the school that members of the Roper family presently attend.

    This wooden home is an excellent example of turn of the century vernacular architecture found on the Texas prairie. Surrounded by Cabernet Sauvignon vineyards, the house serves as a private residence for the Roper family and as an outdoor wedding ceremony and event site.

    The Cleo House overlooks a pond and is flanked by Cabernet Sauvignon vineyards. This house gets its name from Dr. Walter Cleo “W.C.” Roper, a dentist from Waco, Texas. W.C. purchased the 4R Ranch in 1992 with his wife, Suzanne, and two sons, Walt and Chris, the owners of 4R Ranch Vineyards & Winery. Today, the Cleo House serves as a private residence for the Roper family and is available as an outdoor wedding ceremony and event site.

    The GastHaus, at the entrance to 4R Ranch, is a three-bedroom, two-bath home available for weekend rentals and families of brides and grooms marrying on the property.

    4R Ranch also launched a wine club, Club 4R, which offers a discount on purchases in the tasting room, discounts on purchases four times annually, first choice on limited releases, and more.

    wine
    news/restaurants-bars

    Skewers News

    Chinese restaurant Yang's Smokehouse in Plano has sensational skewers

    Teresa Gubbins
    Jul 24, 2026 | 1:20 pm
    Yang's Smokehouse
    Yang's Smokehouse
    Crispy tofu balls at Yang's Smokehouse

    A new family-owned Asian restaurant specializing in skewers has opened in Plano: Called Yang's Smokehouse, it's a Chinese place now open at the Mitsuya Marketplace center at 240 Legacy Dr #306, with a menu featuring dishes you won't find anywhere else in Dallas.

    That includes skewers of all kinds: meats such as beef tongue, pork belly, lamb, sausage, mini pork ribs, pork skin, and duck gizzard; and veggie skewers including green beans, cabbage, eggplant, zucchini, and lotus slices.

    These skewers have a history that dates back to the restaurant's roots in China, says Yang's founder Candice Cao.

    "The legacy of Yang's Smokehouse began in 1980 with secret family recipes from my Grandma Yang, which were passed down through generations," Cao says.

    After being widowed at the young age of 30, Grandma Yang launched a charcoal stall from which she served skewers, enhanced by her hand-crushed spice blends and cooked over live fire. She eventually built a small chain with six locations, each serving about 10,000 skewers per day, Candice says.

    Candice's mother joined the business and now Candice, who came to Dallas more than a decade ago to attend Dallas Baptist University, represents the third generation.

    "I'm proud to follow the family tradition of women owning their own business," Candice says.

    While skewers are the star, Yang's also serves unique dishes that are native to the Guizhou province in southwestern China where Candice is from.

    That includes spicy stir-fried clams in black bean sauce with garlic, ginger, scallion, and cilantro; and a dish called Spicy and Numbing Chicken Knee Cartilage featuring a delicacy taken from the small joint connecting the drumstick to the foot.

    "Asians know about this dish — it has a really strong, spicy flavor that almost has a numbing effect," Candice says.

    There are also crispy tofu balls, popular snacks in Guizhou featuring a crisp tofu skin wrapped around soft mashed tofu filling which is dressed up with radish and spices and fried.

    "It's crispy on the outside and tender on the inside, and we serve it with a spicy dipping sauce that has radish and cilantro," Candice says. "We recommend poking a little hole and adding some of the radish to make it juicy. It's one of our most popular items, equally loved by vegetarians and diners seeking truly authentic Chinese food."

    Other menu items include egg fried rice, Korean kim chi egg rice, stir-fries, potato pancakes, potstickers, cucumber salad, and "Southern" cold noodles — featuring sweet potato noodles in a simple but satisfying sauce made with soy sauce, vinegar, sesame oil, and chili, topped with cucumber, perfect for summer.

    They recently added an all-you-can-eat skewers offering at lunch, Monday-Friday, for $40 that'll last through the summer.

    To guarantee a smooth and successful launch in the U.S., Candice brought in a secret weapon: Grandma Yang herself.

    "Grandma traveled here to help get Yang's off the ground," Candice says. "That's her coaching the team in the kitchen."

    openings
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