I recently tasted through a selection of wines from Texas and found many of them to be a lot like Texas itself— big and bold. A few of the bigger reds would certainly stand up well to some nice, juicy cuts of Texas beef, no surprises there. But as I was tasting through the whites I could imagine some of them matching well with Thai cuisine and seafood — two things I don’t really associate with Texas. After tasting through those whites, some of those old, universal Texas images began to fade, or at least blur, and I looked at that proud and sunbaked place in a slightly different way.