Business
BY ASIA ARMOUR
The wine boutique hosts wine tastings on Fridays.
Di ering from mass-produced and commercialized wines found in stores, natural wines are free of additives and are typically made with hand-picked grapes, the owners said.
PHOTOS BY ASIA ARMOUR COMMUNITY IMPACT
Imperial Wine to transition to ‘wine boutique’
Chad Starret (left) and Clayton Taylor (right) co-own Imperial Wine in Sugar Land.
and maintaining natural avors. This is what he wanted his neighbors to experience when they opened in October 2022, Taylor said. “This is the way they made wine hundreds of years ago,” Taylor said. Staying local Starret and Taylor don’t claim to be wine experts, but instead take pride in providing a fun experience for their customers. “The community here is laid back,” Starret said. “A lot of Sugar Land people are big mountain bik- ers or cyclists. We get a lot of people ... who were drinking beer and are now turning to wines. Our wine bar is de nitely not on the pretentious side.”
Imperial Wine co-owners Chad Starret and Clayton Taylor plan to transition their Sugar Land retail wine shop into a wine boutique by early 2025. Following the theme of their Friday night tast- ings, they said they imagine a space with karaoke, food trucks and people sharing natural wine. What’s di erent about it? Natural wine is just “wine made the way it used to be,” Starret said, but it’s not something shop- pers can typically get in stores. Taylor said commercialized wines are mass- produced and can add up to 72 di erent additives to get wine to taste a certain way. In contrast, natural wine is made in small batches with native yeast, avoiding chemicals
Sugar Land
90
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106 Bay View Drive, Ste. C, Sugar Land www.imperialwinesltx.com
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