Contrary to some people’s belief, not every winery is located in the Hill Country. Cassaro Winery is one of those wineries just south of Dallas-Fort Worth. The winery has had tremendous success with its concerts and other events requiring them to expand quicker than they had anticipated when opening in 2019. At the helm of the winemaking is co-owner John Matthews. John is always willing to help others in the Texas wine industry and is currently the President of the Texas Wine & Grape Growers Association (TWGGA). We are glad to present John Matthews as this month’s featured winemaker profile!
- What did you do before becoming a winemaker?
I have spent the last four decades in law enforcement. I am best known for my capture of Dallas’ serial killer, my book The Eyeball Killer, and a series of television shows developed around this unique case. I have served as an advisor to the White House and been the law enforcement analyst on school/mass shootings and terrorism for both CNN and FOX News for over 25 years.
- What is the toughest challenge about being a winemaker in Texas?
I believe that great wine starts in the vineyard, so for me growing the best possible grapes has always been the greatest challenge. As we know, Texas can experience early frosts and late freezers, and have hot summers with prolonged droughts that can make productive harvests challenging.
- Is winemaking an art or a science or both?
Obviously, the chemistry of winemaking represents the science of the industry, but the passion of the winemaker plays a substantial role in the art of winemaking. I think you must be passionate about the process, the final product, and the entire lifestyle of vine to wine.
- What is your favorite food and wine pairing?
I think most people would expect me to offer a cultural pairing because of my Italian heritage and go with a hearty meat lasagna paired with Cassaro’s Gioia, a dry, red blend of Dolcetto and Sangiovese. Instead, I’m going all Texas on this one and select a Lone Star-sized standing rib roast paired with our High Plains Montepulciano. I enjoy the wide variety of the flavors of the rib roast and its herb-based au jus complimented by the robust complexities of a well-aged Montepulciano.
- If you didn’t make wine, what would you do?
I have been blessed with enjoying my professional life. I love writing books, making television shows, and engaging the community with our True Crime and Wine series which we are taking nationwide.
- What first attracted you to winemaking and how long have you been doing it?
I have been an amateur winemaker for decades making wine for myself and my friends. I didn’t get into it professionally until 2015 when we started our vineyard and in 2019, when we opened our tasting room in Ovilla, Texas.
- What is the most common question you are asked as a winemaker?
“What’s your favorite wine?” and my answer is always the same. I have six children and are you going to ask me my favorite? I can’t really choose one of our Cassaro wines above the others as it really depends on the day, time of day, meal, and what mood I’m in at the time.
- After a long day in the winery or vineyard, what do you do?
There’s nothing better than spending time with my family. We enjoy traveling together, attending Dallas Stars and Texas Rangers games, fishing in our backyard pond, or just staying around the house, cooking, and enjoying meals together.
- What’s the greatest part about being a winemaker?
Watching the people in the tasting room enjoy my wines. Hearing them talking, laughing, having a good time, and enjoying the wine is an amazing feeling.
- What is your winemaking philosophy, that is, what are you trying to achieve with your wines?
Don’t rush the wine. Like many people, wine needs time to age, strengthen, and build character.
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