A man who loves French food and Texas stew
By June Smith

Bob Roudon was born into an anti-alcohol environment in Texas during the great depression. He earned a degree in fine arts and music at the University of New Mexico, but a fascination with wine took him in an added direction and in 1972 he started the Roudon-Smith Winery.

Now, ready to retire after over 30 successful years, Roudon and his wife Kay spend about half the year at their apartment in Nice, France. When not partaking of delicious French food and wine, he spends his leisure time composing classical music.

Roudon describes the similarity between music and winemaking this way:

"Both winemaking and music require a sense of order and detail. In winemaking, each daily aspect of care is crucial, starting with the grapes in the vineyard and continuing through the bottling process. One false step and the quality of the wine is lowered. Similarly, music requires the same precision and attention to detail. Just as our musical scale and sense of harmony derive from harmonics, so too is winemaking a natural event, dictated by the forces of natural fermentation and the slow change of organic products to other organic compounds. There must be a one of the personality, be it musician or winemaker."

He looks fondly back on outdoor reunions in the farm country of Texas, when people brought giant washing cauldrons in which to make stew. There are variations to the recipe, but the meat was beef, chicken or pork, and sometimes all three if leftovers were available. Fresh corn cut off cob was added; and vegetables such as beets, parsnips, turnips and cabbage. The pots served about 50 people. Homemade biscuits and pie accompanied the meal.

Texas Stew for six.
Accompany with a green salad, cornbread and Roudon-Smith Syrah.

2 lb. beef stew meat or half beef and half chicken.
1 large onion - Pin a bay leaf on it with 4 whole cloves.
1 small bottle of good beer.
1 small can whole peeled tomatoes.
6 medium potatoes peeled
6 medium carrots peeled
1 large stalk of celery
2 beef bouillon cubes

In a heavy Dutch oven, brown the beef and chicken in 2 tbs. of olive oil until golden on all sides. Add onion, bouillon cubes, tomatoes and half the beer and simmer for one and one half-hours. An hour before serving, add potatoes, carrots and celery, and the rest of the beer. Salt and pepper to taste and simmer until potatoes and carrots are done but not mushy. Serve out of the pot.

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