About Simon Webster
Simon Webster was born in England and raised in New Zealand. He received his culinary training at the City & Guilds of London Institute and received a degree in Cookery for Hotel, Catering & Institutional Management. He went on to work as Sous Chef for Antoine’s in Auckland, New Zealand and has opened wine bars, restaurants and bistros in London and other parts of England. After working as an in-flight Executive Chef for first class passengers on British Midland airlines, he moved to the U.S. and opened Sabor a Pasion Country House & Bistro in 2004.
About the Vineyard
Planted in 2010, the Sabor a Pasion vineyard was planted with Blanc du Bois and Lomanto grapes. Both varieties are bred to be disease and drought-tolerant to common problems for vines in East Texas.
Lomanto is a rare French-American hybrid grape that has bold, fruit-forward flavors with a brilliant violet color. The unique nature of this red grape is that is crushes red because of it’s red interior. Most red wines get their color from the red skins. Typically, the extended exposure to the skins is what gives red wine its color because most red grapes have a green interior. Lomanto has a red interior, which adds to its vibrant color and offers additional fruit-forward flavors.
Blanc du Bois is a non-vinifera hybrid, which was created at the University in Florida in the 1960s to produce high quality wines in the difficult growing conditions of the southern United States and to resist Pierce’s disease. It has characteristics similar to a Sauvignon Blanc and was named after Emile Dubois, a 19th century Florida winegrower.