Last night, I asked Oscar where our next adventure was. I told him people were asking on the blog. He smiled at me and said "Chill, Pete . . . you'll know in the morning." He can be SO exasperating at times! I went to bed and could hear Oscar upstairs whistling and clinking glasses . . .
This morning I woke up and he had left me this clue. FUN! Looks like we'll be heading up to the Parr Vineyard just north of Mason Texas where Robert and Dilek Parr have 13 acres of grapes under cultivation. We'll be able to get a close look at their operation.
You can see the in depth homework Oscar did on the vineyard. They have three varieties of grapes that ripen at different times of the season; Tempranillos, Touriga Nacional, and Mouvedre. Each has its own characteristics and special uses. I can't wait to learn more . . . should be a very enlightening trip.
4 comments:
I had no idea Oscar was an oenophile! My, my the talents of canines these days! If they produce and bottle their own wines as well be sure to have Oscar ask about the "toast" of the oak barrels so important to the overall taste of the finished product. I'm surrounded by vineyards and winneries and it is always a treat to learn more about the industry.
Oscar called the Parr Vineyard with your question and this is what he told me:
"The Parr Vineyard is using French oak barrels from the Nevers Forest, of central France. This forest was planted during the time of Napoleon for use in shipbuilding. The trees used are most likely of the species 'Quercus robur' which grow tall and straight with an even grain.
The oak is high in tannin, the toast is medium and the grain is fine, which permits a gradual extraction of the wood flavor with components that will be less 'oaky' than American oak.
They are currently turning out some fine wine with grapes from the High Planes of Texas that have been aging for three years in those barrels."
WOW, Oscar really is an oenophile! I had no idea . . .
It will be of interest to see which grapes from the various micro climates are selected for the final cuvee and more importantly WHY which is very individual to the winemakers sense of taste and style.
i hope you have a wonderful time Mr.Marks!
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