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Welcome to Lost Oak Winery's Blog. 

 

Roxanne Myers
 
October 20, 2020 | Roxanne Myers

COVID 4.0

Hi guys, Me again with yet another COVID update. Let’s call this COVID 4.0.  I’m loving this. I can’t wait to see how this evolves… again.

Governor Abbot has announced that Bars and Other establishments can now reopen at 50% capacity so as long as your local judge authorizes it. Thanks to Judge Roger Harmon and our Precinct 2 commissioner Kenny Howell, they have allowed Lost Oak Winery to reopen, safely.

Lost Oak Winery is dedicated to the safety of our guests attending wine tastings and tours in our inviting wide-open spaces. Our staff follows CDC recommended safety protocols including mask wearing, frequent facility sanitizing, and appropriate social distancing. When you arrive, you’ll enjoy a safe experience designed for your comfort. We also offer personalized virtual wine tastings you can enjoy from the comfort of your home.

See our commitment to best practices for safety here. Scroll down a little for tasting room.

You can always choose curbside and delivery options. from our online store.  Get outside! Enjoy our Hike & Bike Trail.

So, here is what has changed since my last update.

Food

We now let you bring your own food in to the winery.  We are currently working on a better food menu to offer more options but we are still selling sweet items from Black Bear Bakery, Boar’s Head cheeses, various cheeseboard options, a snack pack to go and kids pack. (Menus are being updated on the website.)

We have added live entertainment Thursdays and Saturdays and will continue to do this until the weather does not permit. Stay tuned to our calendar.

Life is different now.

You need a break from everyday stresses, but your normal travel plans might have to wait.  Lost Oak Winery provides all the allure of travel, without the usual time, expense, and concerns of traveling. Take a break wandering our picturesque grounds, listen to live music, sip wines curated just for you, and learn more about the art of winemaking. A perfect staycation... respecting just a few safety precautions.

  • We ask you please wear a mask inside the tasting room.
  • We are serving wine in glass unless it’s an event with lots of children then glass will be available by request.
  • We are offering tastings on a first-come, first-served basis.
  • Our tours are a huge hit now where you can get outside and get to know Texas wine. Tours are limited to 6 people and social distancing guidelines will be respected.
  • During events, we will be serving wine through our outside bars to avoid too many guests loitering in close quarters.
  • We encourage the use of outdoor space; there will be limited indoor seating.
  • Outdoor seating area layouts will be modified to comply with the appropriate social distancing guidelines and tables will be limited to 10 or fewer guests. You can pull up your own chair to the table so as long as there are only 10 per table.
  • If you choose to use your own chairs, you may sit out in the lawn beyond the Lost Oak seating area. We ask that you maintain social distancing, 6 feet between chairs.
  • Floors will be marked to indicate standing areas so as to respect social distancing guidelines for staff and guests.
  • We encourage contactless payment.
  • We adhere to all food safety standards set forth by the Department of State Health Services.

Cheers! And a huge THANK YOU for your support.

Roxanne, President

Time Posted: Oct 20, 2020 at 2:12 PM
Chelsea McNeely
 
October 20, 2020 | Chelsea McNeely

Employee Spotlight: Jim Evans

Jim Evans is a pioneer in the Texas wine industry with 40 years of wine making experience. After graduating from Texas A&M in 1984, he joined University of Texas’ Experimental Viticulture and Enology program. In 1996, he began making wine for Lone Oak Vineyards. Lone Oak Vineyards would eventually become Lost Oak Winery and Jim has continued making wine here ever since. Wines made by Jim and his team have won countless awards over the years, including five Double Gold medals. He has personally won several prestigious awards. TWGGA awarded him the Lifetime Achievement Award in 2011 and the Louis F. Qualia award for Outstanding Contributions to the Texas Wine Industry in 2017. He served as President of TWGGA in 2014. 

A lover of all things wine, Jim also enjoys iced tea, although he says he usually wishes it were wine instead. When he isn't at the winery, he's at home in Odessa, thinking about the winery. He makes the trek to Lost Oak Winery many times throughout the year to make wine, and in his absence, our Assistant Winemaker, Angela, holds down the fort. When at home, Jim binge watches Goliath, Breaking Bad, Bosch, and Mondovino. When asked what his favorite food was, he replied, "Wine, with seafood." Jim is known around here as a guy with a great sense of humor who is welcoming and kind to everyone and always full of stories about making wine and drinking it. 

Jim claims that wine is made in the vineyard and a winemaker should just guide the process while not interfering too much. We should let the wine be an expression of the grape. His knowledge, passion, and kindness make him a valuable asset at Lost Oak Winery, as well as a great friend.

Judy Estes
 
October 20, 2020 | Judy Estes

Baked Acorn Squash with Cranberry Butter Sauce

Baked Acorn Squash with Cranberry Butter Sauce

Pair this wonderful fall recipe with your holiday ham or turkey and our new Tempranillo!

INGREDIENTS:

  • 2 Medium size Acorn Squash

    SAUCE
  • 1/2 cup butter
  • 2 heaping tbsp. brown squash
  • 1 tsp. Lawry's seasoned salt
  • 2 tbsp. hot mango chutney (found in Indian section or with jellies in grocery store)
  • 1/2 cup dried cranberries
  • Chopped walnuts or pecans (optional)

RECIPE:

  1. Cut acorn squash lengthwise (in same line as ridges)
  2. Clean out and discard seeds
  3. Bake face down in 1/2 inch water at 350 degrees for 30 minutes or until tender when touched with finger

SAUCE RECIPE:

  1. Put all ingredients in microwave safe glass dish (I use a cup pyrex measuring cup)
  2. Heat in microwave until butter and sugar are melted.
  3. Remove sqaush, invert and drain off excess water.
  4. Fill squash halves with sauce.
  5. Garnish with nuts if desired.
  6. Serve with pork, ham, turkey, or chicken.
Time Posted: Oct 20, 2020 at 11:39 AM
Lisa Deese
 
October 20, 2020 | Lisa Deese

Meals on Wheels on North Central Texas

Since 2015, Meals on Wheels has partnered with HEB and Lost Oak Winery to create a beautiful area for families to enjoy the outdoors, grab some cute Fall family pictures and support our senior neighbors.  

From the idea 5 years ago, this event has raised over $12,720 for our senior neighbors and continues to be a community favorite!  Throughout the years, we have struggled with rainy months, have celebrated the patch going “viral” and we all continue to be thankful to all who come out!  It is a labor of love – a true community partnership.  HEB generously donates the pumpkins and Lost Oak Winery generously provides the Fall decorations and creative designs to keep the area looking spectacular!

Meals on Wheels North Central Texas is a community-based, 501(c)(3) nonprofit organization that serves homebound seniors and disabled persons. Established in 1976 serving Johnson County seniors, expanding in 2001 to include Ellis County, and expanding once again in 2020 to serve Navarro County seniors.  

The philosophy of Meals on Wheels is simple. Emphasis is placed on individuals versus numbers; communities as opposed to governmental boundaries; and timely services versus waiting lists.

Our mission is to end hunger and isolation while delivering dignity and Independence.

We mobilize across 2,772 square miles to ensure our seniors are well-fed, safe, and reminded of their value to their community. With almost half of our clients living alone, we are a formidable advocate for a vulnerable population facing food insecurity, unattended injury, and loneliness.

We are truly humbled, honored and thankful for our faithful partners in helping us raise awareness and funding for our isolated senior neighbors.

Cheers!

Judy Estes
 
October 6, 2020 | Judy Estes

Beef & Bacon Stew Recipe

As the weather cools down, soups and stews start to sound more and more appetizing. This beef and bacon stew is sure to please and is perfect for those cool fall and winter nights. Let us know what you think if you try it out in the comments!

 

Beef & Bacon Stew Recipe

INGREDIENTS

  • 1 bottle of dry red wine (Our Double Diamond Merlot would go perfectly)
  • 2 1/2 lb boneless beef chuck roast
  • 1 tsp. black pepper
  • 1 tbsp salt
  • 8 oz bacon
  • 3 medium red onions
  • 3 medium carrots (or 1 package baby carrots)
  • 8 garlic cloves
  • 4 large sprigs of fresh thyme or 2 tsp dried thyme
  • 2 tbsp white Miso paste or 3 tbsp Miso broth (Japanese section at HEB, Miso & Easy Sauce)
  • 2 tbsp flour
  • 1 cup fresh parsley leaves

RECIPE

  1. Open bottle of red wine and pour yourself a glass.
  2. Cut chuck roast into 2"x2" cubes. They will look like large chunks (try for relatively even sized pieces)
  3. Quarter 3 red onions. Peel and cut up carrots.
  4. Crush 7 cloves of garlic and add to bowl with carrots.
  5. Cut bacon into one inch pieces and add to Dutch oven. Cook over medium heat until crisp (11-13 minutes). Remove bacon, leaving grease in pan.
  6. Increase heat and place meat in one layer to brown for 5-7 minutes. Then remove from pan. 
  7. Reduce heat and place onions in pan on side and cook (undisturbed) for 2-3 minutes. Turn to other side and repeat for 2-3 minutes.
  8. Add carrots, garlic, thyme, and Miso seasoning with salt. Don't skip the Miso. It's an important ingredient.
  9. Sprinkle vegetables with 2 tbsp flour and stir for 30 seconds. 
  10. Add the rest of the bottle of wine and cook for 2 minutes.
  11. Nestle beef and bacon into the pot and add just enough water to barely cover.
  12. Cook covered in 300 degree oven for 1 hour and 30 minutes.
  13. Uncover, stir, and return to oven until beef is very tender (30-60 minutes)
  14. Add more miso, salt, and pepper if needed.
  15. Serve with crusty bread or over mashed potatoes.
Chelsea McNeely
 
September 15, 2020 | Chelsea McNeely

Zack Shelley Employee Spotlight

Zack Shelley, our employee spotlight of the month, is one of our knowledgeable tour guides and tasting room specialists. He is always the first to have fun facts about wine, the winery, science and more. If you ever want to know the history of Lost Oak Winery or the scientific facts about winemaking, Zack is your guy. Read more about Zack and make sure to join him and winemaker, Jim Evans, for a virtual tasting of our new Tempranillo, Shiraz Reserve, and our Cabernet Reserve on September 25th, 2020 at 6 PM!

What are you drinking when you aren't drinking wine?
Bushmill's Black Bush Irish Whiskey, aged 10-12 years in Sherry casks or Maker's Mark Bourbon.

When you aren't at the winery, where are you?
In Colorado, skiing, camping, and visiting friends. Florida at the beach and visiting family. Or, high school football games and dance competitions for my daughter.

What have you binge watched on Netflix?
Harry Potter, Avengers, Indiana Jones. Still waiting for that next 'Avatar' movie to come out! Sorry, I haven't been a huge Netflix only series fan. 

What is your favorite food?
BACON! Anything with bacon. Okay, chicken marsala (pounded thinly of course) with baby bello mushrooms and four-cheese ravioli or gnocchi and fresh asparagus, al dente. Great second (or even first) is a nice thick New York Strip Steak cooked Pittsburgh style. Rare, of course, with a nice big baked potato. And no, none of that 'sweet potato' crap!

What prior experience helps you in the job you do at Lost Oak Winery? 
Running a non-profit environmental company in Colorado for 10 years. I have a water chemistry background and had my own small water quality lab, working with dozens of municipalities and townships in the Big Thompson River watershed, working with public and numerous state and federal agenies in regard to water quality, water pollution, forest fires, and flooding impacts. 

How long have you been working in your area of expertise?
So, I kind of do a little bit of everything here. Tasting room specialist, tour guide, work in production, work in vineyard, work at the event center when needed, and kind of annoy those who have to work directly with me! 

Tell me about one of the funniest things that has happened to you in this job.
I won't go into the specifics, but I once had a customer ask me if I'd like to see her belly dance. My coworkers will never let me live it down. 

 

 

Angela Chapman
 
September 13, 2020 | Angela Chapman

Shiraz, Syrah, Petite Sirah; what's the difference?

I am so excited to see Shiraz back on our wine list, and for the first time we are welcoming a Petite Sirah to the family. But these wine names along with their friend Syrah can be a little confusing.

When it is called Syrah, the style and flavor tend to be more old world, more earthy and savory. Shiraz, on the other hand, is produced in a new world style with more fruit forward (and even jammy) flavors. Petite Sirah, however, is a completely different grape. In fact, in Europe it is known as Durif. Genetic testing has proven that it is a product of cross pollination of Syrah and Peloursin grapes. Because one of its parent grapes is Syrah, it can share some flavor similarities with it which may have prompted the name change to Petite Sirah.

Our new Shiraz Reserve will be available to Wine Club members only. Non Wine Club Members can obtain this Shiraz by purchasing one of our Virtual Tasting Packs up until the tasting on September 25th. This tasting will be led by our winemaker, Jim Evans, and our tour guide and employee spotlight, Zack. Click here to purchase your tasting pack. We look forward to having all of you back out at the winery enjoying some awesome Texas wine!

Roxanne Myers
 
August 13, 2020 | Roxanne Myers

COVID 3.0

We are happy to announce, yet another change to our COVID business model! I'm actually cautiously optimistic this time around.  The TABC (Texas Alcohol and Beverage Commission) has been working with license holders and the Texas Wine and Grape Growers association to make business possible, in a safe way. See details about TABC regulations here.

We have been given permission to open as long as we comply with certain restrictions, mainly operating much like a restaurant.  

Food

So, bad news first. For the time being, we can no longer allow you to bring in outside food, and as always, please do not bring in outside alcohol... remember, we are a winery! That means no coolers, no snack packs, no pizza deivery :(  

The good news is we have partnered up with fabulous food vendors and we will be adding more as needed.  Cherry on Top Catering and Events will be supplying ready-made sandwiches and salads (plenty for a summer meal).  We are adding sweet items from Black Bear Bakery

As always, we have three cheeseboard options, a larger bigger selection, a snack pack to go and kids pack. (More menus on our website soon.)

Music and fun

We will be adding live entertainment several times per week. Stay tuned to our calendar.

New guidelines and rules.

  • We ask you please wear a mask inside the tasting room.
  • Currently, we will only be offering wine by the glass and wine by the bottle service. We will not do tastings for safety reasons for the time being. 
  • All wine will be served in plastic. We have glasses for purchase or bring your own!
  • We encourage the use of outdoor space; there will be limited indoor seating.
  • Outdoor seating area layouts will be modified to comply with the appropriate social distancing guidelines and tables will be limited to 10 or fewer guests. You can pull up your own chair to the table so as long as there are only 10 per table.
  • If you choose to use your own chairs, you may sit out in the lawn beyond the Lost Oak seating area. We ask that you maintain social distancing, 6 feet between chairs.
  • Floors will be marked to indicate standing areas so as to respect social distancing guidelines for staff and guests.
  • Tours are limited to 6 people and social distancing guidelines will be respected. We will resume tours August 21, 2020.
  • We encourage contactless payment.
  • We adhere to all food safety standards set forth by the Department of State Health Services.


See our commitment to best practices for safety here. Scroll down a little for tasting room.

You can always choose curbside and delivery options. from our online store.  Get outside! Enjoy our Hike & Bike Trail.

Time Posted: Aug 13, 2020 at 11:14 AM
Chelsea McNeely
 
August 8, 2020 | Chelsea McNeely

Red Wine Berry Spritzers

Red Wine Berry Spritzer Recipe

When it's 95+ degrees here in Texas, heavy drinks and food just don't sound as appealing. If you like drinks like White Claw, this is the cocktail for you! This Red Wine Berry Spritzler is light, low calorie, and cold, making it the perfect summertime drink to get you through these hot summers. They are extremely simple to make as well. Follow along with our private event coordinator, Brooke, as she makes this delicious wine cocktail. You will need one bottle of sweet red wine (we recommend Lost Oak Dolce Rouge), La Croix berry sparkling water, and frozen blueberries or blackberries (or both if you want). 

So there you have it! Let us know if you try this recipe in the comments!

Red Wine Berry Spritzer Recipe

INGREDIENTS
  • 1 bottle of sweet red. Dolce Rouge is perfect.
  • 4 cans of berry La Croix 
  • Frozen blueberries or blackberries
  • Ice
DIRECTIONS
  1. Crush some of the berries in the bottom of a wine glass.
  2. Fill the glass with ice.
  3. Fill glass 1/3 of the way with wine.
  4. Fill the other 2/3 of the glass with La Croix. It is best to make these fresh so that they will not lose their carbonation. Four cans of La Croix is enough to make these using one whole 750 mL  bottle of wine.
 

 

 

Time Posted: Aug 8, 2020 at 12:39 PM
Chelsea McNeely
 
August 1, 2020 | Chelsea McNeely

White Wine Mojitos

 

Mojitos are a wonderful, light drink option during the summer, especially here in Texas where it gets hot enough for you to be able to cook an egg on the sidewalk. A traditional mojito uses rum, lime, mint, and club soda. This recipe, originally created by the spruce Eats, is a variation using white wine. We recommend using Lost Oak Sauvignon Blanc or Blanc du Bois (dry or sweet works depending on your taste). Once you have chosen your wine, you will need sparkling Italian lemonade, limes, and mint. If you only have a dry wine but would like your cocktail to be a littler sweeter, you can also add some simple syrup. 

 

 

To start, make sure your wine and sparkling lemonade are both chilled. Combine one 750 mL bottle of wine with 2 cups of Italian Sparkling lemonade. You will then add the juice from two limes. Use fresh lime juice versus bottled lime juice for the best results. Mix in 2-3 tspns of simple syrup if you want a sweeter cocktail. Add the mint right before serving to avoid the leaves turning brown. The original recipe recommends mincing the mint. We don't want tiny bits of mint floating around in our glass, however, so we recommend "spanking" your mint leaves. If you have a muddler, you are free to use that. If not, simply hold the leaves in your hand and smack them between both hands. Rub the mint leaves between your hands very briefly to release those oils and flavors. Then add them to your pitcher and stir to combine.

Once you're mojitos are ready, serve over ice, garnish with a lime and/or sprig of mint, and enjoy! Cheers!

White Wine Mojito Recipe

INGREDIENTS
  • 1 750 mL bottle of white wine. Lost Oak Sauvignon Blanc or Blanc du Bois (dry or sweet) recommended
  • 2 cups sparkling Italian lemonade

  • 3 limes

  • 1 cup fresh mint leaves

  • 2-3 tspns simple syrup (optional)

DIRECTIONS
  1. Chill your wine and sparkling lemonade. Mix together in a pitcher.
  2. Juice two of the limes. Add the limes and stir to combine. You may also add the simple syrup if you choose.
  3. Muddle the mint leaves. If you do not have a muddler, you can slap the leaves between your hands to release the oils. Add right before serving and stir. 
  4. Serve over ice and enjoy!

Time Posted: Aug 1, 2020 at 10:23 AM
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