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Welcome to Lost Oak Winery's Blog. 

 

Angela Chapman
 
March 4, 2019 | Angela Chapman

How to Look Like You Know How to Pair Wine & Food for the Holidays

 

How to Look Like You Know How to Pair Wine & Food for the Holidays:

 

 


Step 1: Google the phrase "best Thanksgiving wine pairings."

Step 2: Click on ALL the links and read them thoroughly.

Step 3: Get really confused by all the types of wine, conflicting opinions, and complicated side dishes that you weren't planning on making anyway.

Step 4: Resist the urge to just go to the store and buy the fist box of wine you can find.

Step 5: Go to lost Oak Winery and pick up a few bottles of your favorite wine.

As the resident wine nerd, I get asked about wine pairings all the time. Making sure that you are giving yourself and your guest the very best food and wine experience can be daunting and even anxiety inducing. My advice to everyone looking for that elusive perfect pairing is; drink what you like and get a bottle of wine you know your friends will like. There are some stead fast rules when it comes to pairing: Unoaked whites with citrusy foods, rich meats with tannic reds, sweet wines with spicy food, and your wine  for dessert needs to be sweeter than the dessert. However, my number one rule is this: If you don't like the wine, there is nothing I can pair it with to make you like it. Same goes with food, if you don't like it, there isn't a wine made that will make it better. But, there is a bright side. If there is a wine that you are on the fence about, following the rules mentioned earlier can make it a flavor explosion. My number two rule is to always try new wines with new foods. You will never come across the perfect pairing if you don't try it.



Cheers!  ~ Angela, WSET III
 

Time Posted: Mar 4, 2019 at 9:02 AM
Angela Chapman
 
March 4, 2019 | Angela Chapman

Happy Harvest

The Texas wine grape harvest is almost upon us.
 
 
In fact, it may be happening a little earlier than normal. 
 
With the mild winter and the early arrival of spring, the Texas grapes got a jump on their growth. Normally grape harvest in Texas starts mid to late July and can go into early September. Around the rest of the American growing regions the harvest does not start until Late August and can go ‘till early October. 
 
 
So how do we harvest all those grapes? 
 
 
With the help of people like you! 
 
 
That’s right, we use a volunteer power to get those grapes off the vines and experience is not necessary. 
 
 
We provide the training and the equipment. 
 
 
It is one of the most rewarding experiences a wine lover can be involved in; you’ll be sitting in the relative quiet of the morning, pruning shears in hand, filling a bucket with grapes, and knowing that you are directly contributing to the making of wonderful wine. 
 
 
In a year or two, as you sip your wine, you can brag to all your friends that YOU made this wine happen!  
 
 
If you are interested in becoming a harvest volunteer all you need to do is ask a staff member at the tasting room to put you on the harvest volunteer list or sign up online.  We will email you when it's time!  And by the way, we pay in food and wine.  Yum!  
Hopefully, I’ll see you in the vines this summer!
 
 
Cheers! 
 
 
Written by - Angela Chapman, WSET III
Edited and clever photo commentary by fellow wino Mariam Copeland
 
 
Time Posted: Mar 4, 2019 at 9:01 AM
Angela Chapman
 
March 4, 2019 | Angela Chapman

Diamonds in My Wine

Have you ever had a bottle of white wine, perfectly chilled, only to find a diamond in it?!?!
 
 
Not... sadly not that kind of diamond....
 
 
We are talking about the diamonds that look to be sediment in the bottom of your bottle or glass. 
 
 
These particles could be tartaric crystals, what we in the industry affectionately refer to as Wine Diamonds. People tend to notice the particles more towards the end of the bottle and they will only appear after the wine has been chilled. The formation of tartaric crystals in wine is common and has nothing to do with the quality of the wine. However, we do take extra steps to try and prevent their formation because a lot of people might see these particles and assume that the wine has gone bad. This is not the case. 
 
 
So, what is happening in your wine? Tartaric acid occurs naturally in many fruits including grapes. In most cases the tartaric acid stays in its liquid from in the wine and can add citrus-y notes to it. However, we tend to chill white wine, and when the wine is chilled to temperatures around  40°F  the tartaric acid compounds will naturally combine with potassium to form a crystal. Like I said previously, we do what we can to prevent this from happening. Our one big defense against wine diamonds is to have the wine undergo cold stabilization before we bottle. We lower the temperature of the wine to force the crystals to form and then filter them off. However, this doesn't always prevent the crystals form forming. 
If they do form, rest assured that drinking them will not hurt you, but if you don't want them, pouring the wine slowly will keep the crystals in the bottle and out of your glass.  
 
 
Cheers!
- Written by Angela Chapman, WSET III
 
Edited by fellow wino Mariam Copeland
 
04/10/18
 
 
 
Time Posted: Mar 4, 2019 at 8:51 AM
Mariam Copeland
 
March 4, 2019 | Mariam Copeland

Baby Emerson is One Year Old

Guess what??!?!  Emerson is ONE YEAR OLD!  

 

 

 
We could not be so thrilled.  
 
 
We would like to start this post by saying THANK YOU to everyone who has purchased Sweet Emerson wine from our Tasting Room.  You have no idea the impact you have made in the life of this family.  As you know, Emerson was born with a congenital heart defect.  She is the niece of Jim Evans, our Winemaker and dear friend.  Read about the start of Emerson wine here.
 
 

Here is a sweet post by her mother Aly.  It truly has taken a village to raise this sweet little girl.  And yes, we still have more Emerson wine for sale in the Tasting Room! 

A long but VERY important thank you. Our little Emerson turns one year old today. She is so spunky, stubborn, and independent. I want to say thank you to all of the people who helped us get to today.
- Dr. Misamore in Mansfield for seeing something in that tiny baby sonogram and getting us to the right specialist to have a diagnosis at 27 weeks (something that can go missed until it is to late)
-Dr. Farley and everyone at the Advanced Maternal and Newborn Institute at Medical City Dallas for walking me through the rest of my pregnancy with a heart baby and delivering her safely
- Dr. Day for all of my prenatal sonograms figuring out down to the millimeter our sweet girls anatomy.
- Dr. Schwenderman and his NICU team for reacting when Emerson coded and removing the fluid around her heart to save her life.
- Father Brian for praying with us when we thought we were losing her and for showing up every time things were overwhelmingly hard as if sent from God directly.
- Every single CHSU nurse in the incredible unit at Medical City Children's Hospital that took care of her in a way i never could and making sure I never questioned her care along the way.
Pediatric Heart Specialists for creating the plan to get us here today. Countless medications, procedures, and planning. Everyone including Dr. Alan Sing, Holly (and her tolerance of my countless questions in the midst of her being a superwoman in her own life), and Ashley (caring for my daughter while carrying two of her own!)
- Dr. Renard for repairing her malrotated intestine and placing her G-tube - the tool that would sustain her to this point and past.
- Dr. Eric Mendeloff for holding my daughters heart in his hand and giving her a chance at life - the gratitude I have for that is so great it is intensely overwhelming.
- Dr. Delia Wright in Grandbury for taking on our case and being an amazing pediatrician
- Our incredible gastrointerologist Dr. Lillienne Chan walking us through how to feed Emerson.
- Our Nutritionist Maria-Paula Carillo with Life Cycle Nutrition for working so closely with Dr. Chan to come up with creative ways to make sure her nutritional needs are being met.
- Dr. Ha for helping us get her helmet to correct her Plagiocephaly.
- Katie and everyone at ECI for woking with her on physical therapy and speech therapy
Lost Oak Winery and 4.0 cellars owners, staff, and patrons for creating Emerson wine- proceeds of which made it possible to get emerson every medication she needs and all the transportation to the countless appointments. This was crucial and incredibly kind.
- Everyone who has donated to our GOFUNDME page - these funds helped more than you could know.
- The staff at Grace Preschool, LLC for understanding along the way and teaching my sweet Harper and showing her God's grace in a time of great confusion for her.
Yuridiana Santos for being the BEST home nurse and mom or baby could ask for and an incredible mom to her own children.
- Constant Family support
- Everyones prayers and thoughts - I firmly believe they are the foundation for the success of all of those listed above.
I'm sure I have forgotten people, so many have made all of this possible. Thank you will never be enough for giving us our little girl.
 
03/07/18
Time Posted: Mar 4, 2019 at 8:50 AM
Angela Chapman
 
March 4, 2019 | Angela Chapman

The Holidays: Impress with Food & Wine

Holiday food preparations can be daunting even to the most seasoned of home chefs.


Should I put cranberries in the stuffing this year? Would anyone notice if I made box mashed potatoes? Is macaroni and cheese an acceptable side dish? I think aunt Carol is gluten free now, how do I even make a gluten free pie?

 


Once you get all that settled you are STILL NOT FINISHED, you have drinks to think about!
And, if your family is anything like ours, wine will be involved.

 

 


A good hostess always has the perfect wine parings to complement their lovingly crafted food. After all, you didn’t just spend the week leading up to Thanksgiving and Christmas fretting over which gravy is the best to serve to simply ignore wine parings, right?

 

 


Worry not, the Lost Oak Family is here to help! Here are some tips from our little family:

From Gene: Stock up on Lost Oak Wine and have a lot of verity, your friends and family will find the pairing that they like the most.

 

 

 

 


From Judy: It’s about the presentation!  Bring out fancy glasses and serve red and white Lost Oak Wine to make the place settings pop.

 

 

 

 


From Roxanne: If you are going to someone else’s house, be sure to bring a bottle or two of your favorite Lost Oak Wine. It makes a great hostess gift and you are guaranteed to have something you like to drink.

 

 


From Angela: A lighter red, like our Montepulciano, is a great compliment to both turkey and ham, but you can never go wrong with our Sauvignon Blanc either. The subtle flavor won’t overpower the turkey and the citrus notes can stands up to the fats in the ham. For those with a little bit more of a sweet tooth, go for the Orange Muscat. The slight orange zest flavor will complement everything form the Turkey to that strange Jell-O thing with the fruit that Aunt Carol always insists on bringing.

 

 


From Mariam: I’m serving a bottle of everything Lost Oak – red, white, sweet, dry, bubbly.  But back off that extra bottle of Cabernet… is mine.  I need it to make it through the day!

 

 

 

 


From Jim: Get two bottles of every Lost Oak red!  Drink one now, then drink one a year from now to compare how the flavors evolved.  You won't be sorry!

 

 

 


From Our table to yours, Cheers!

 

 

 

 

 

 
by Angela Chapman & Mariam Copeland

 

 

 

Time Posted: Mar 4, 2019 at 8:48 AM
Angela Chapman
 
March 4, 2019 | Angela Chapman

Get Out Your Pruning Shears

The weather doesn’t know if it wants to storm, freeze, heat up or do all of it at the same time right now. 
That can only mean one thing… it’s springtime here in Texas!
 
 
But, before we can really start to appreciate the wonders of a Texas spring, us grape growers are pruning our vines. During pruning we will cut off 70 to 90 percent of the previous year’s growth, basically taking the vine back to just a trunk and 2 cordons (making it look like a gnarly capital letter T). 
 
 
This may sound extreme, and indeed it looks extreme, but it is entirely necessary for good fruit production. The biggest reason for this drastic pruning is that grapevines only produce fruit on what it known as ‘one-year old wood.’ As it sounds, this is wood on the vine that is only a year-old. Wood older than that only produces shoots and leaves. We want to maximize the amount of fruit producing shoots while minimizing shoots that will only make leaves. 
 
 
But, it’s still not that easy. You can’t go out into your vineyard and start cutting all willy-nilly. We have to look at each vine as an individual and decide which buds will be the best to keep and cut the rest off. Yep, we aren’t even going to keep all the buds on the one-year old wood, only the strongest with the best chance of producing quality fruit. For the most part, the vine only has the energy to produce so much, so we want it to spend its energy growing the best. After all, exceptional wine starts off as exceptional grapes, and to get those we must be picky pruners.
 
 
~ Cheers!
by Angela Chapman
 
 
Time Posted: Mar 4, 2019 at 8:47 AM
Mariam Copeland
 
March 4, 2019 | Mariam Copeland

Four Weddings and a Great Winery Wedding

On January 6, 2018 Lost Oak Winery was featured as a wedding venue on 

TLC's Four Weddings

 
 

We could not be more thrilled to report we scored a 9 out of 10 for venue! 

The wedding held here came in second place overall.  Cheers to all of you who tuned in to watch!
Check out the episode on TLC  "Four Weddings and a Texas Showdown" Season 7, episode 1.
 
 
Questions or want to make an appointment to tour?  Email us at events@lostoakwinery.com. 
 
 

WeddingWire Couples' Choice Award

 
Lost Oak Winery is proud to be a recipient of WeddingWire Couples' Choice Awards®.
Recipients represent the top five percent of wedding professionals on WeddingWire who demonstrate excellence in quality, service, responsiveness, and professionalism.
 
For more photos, find us on 

 

 

 
 
and Facebook.  

By Mariam Copeland
 
 
 
Time Posted: Mar 4, 2019 at 8:46 AM
Mariam Copeland
 
March 4, 2019 | Mariam Copeland

Gene Estes wins Lifetime Achievement Award

 
We are thrilled to announce that Gene Estes has been awarded the John E. Crosby, Jr. Award which recognizes lifetime achievement in the Texas wine and grape industry the Texas Wine and Grape Grower’s Association convention in February, 2018.  
 
 
The award was presented to him at the beautiful gala on Saturday night.  Gene is humbled, thrilled and was caught quite speechless at the announcement on gala night!
 
 
Gene was born and raised in Abilene, Texas - home of three religious universities, designated a dry precinct, and a 150 mile drive to buy an alcoholic beverage. 
 
 
 
This probably had something to do with his decision to start making wines from Concord grape juice at the age of 23. Gene made his first wine in 1963 in his parent’s garage from Concord grape juice. It exploded. 
 
 
 
 
 
After serving in the Army in Vietnam, Gene returned to the United States in 1966.  He began graduate school at Texas Tech University and earned a Masters of Science degree in Microbiology.  
 
 
 
 
He entered the pharmaceutical world with jobs in North Carolina, and at Alcon Labs in Fort Worth, Texas. His favorite assignment was spending two years in Alsace to get FDA approval of the ophthalmic solutions that Alcon produced there for sale in the US market. 
 
Of course, he spent his weekends touring and learning the wine industry of perhaps the premier white wine region of the world.  While he was there, he earned a medallion of distinction with the Confrérie Saint-Etienne for his keen tasting skills as a connoisseur of wine after undertaking a formal and vinous admission test.
 
 
 
 
When Gene returned to the U.S., he bought property in Burleson, purchased wine grape vines and put them in pots until he could plant them.  And thus Lost Oak Winery was born.  Lost Oak has gotten to where it is today with a great labor of love.
 
 
 
Gene served as president of the Texas Wine & Grape Growers Association (TWGGA) in 2008, has served on their Board for numerous years and chaired their Education and Research Committee.  In 2018 Gene was awarded the John E. Crosby, Jr. Award which recognizes lifetime achievement in the Texas wine and grape industry.  
 
 
 
 
Anyone who meets Gene senses his passion, enthusiasm and energy to grow wine grapes and produce excellent wines in Texas - perhaps the most hostile environment in the world to do so - but as Gene claims, it is a testament to the Texas mentality of doing the impossible.
 
 
 
 
~  Cheers!
 
But then....  in keeping with Tall In Texas Award Tradition...
Mariam & Angela were entrusted to take the award home, and took it on a tour of Las Colinas, Texas!

 
 
The Mustangs of Las Colinas and Marilyn Monroe approve...
 
Written by Mariam Copeland
 
 
 
 

 

Time Posted: Mar 4, 2019 at 8:46 AM
Angela Chapman
 
March 4, 2019 | Angela Chapman

A Look at Bottling

We have been hard at work bottling lots of new wines for you to enjoy in the coming year!  But, as with most things at a winery, bottling is not as easy as it sounds. As a boutique winery with smaller production we do not have our own bottling line. This means that when it’s time to bottle our wine we call on Vine and Spirit. Vine and Spirit is a mobile bottling service that pulls up right next to our production facility. The semi truck hauls the entire bottling line in its trailer. It’s a tight fit in there but it works wonderfully. Once the truck is set up we hook it up to our wine tank where a pump pushes the wine through a final filtration before being put into bottles that are then corked, capsuled, and labeled. The machine does most of the work, but unfortunately it doesn’t do everything. We still rely on staff and our fearless hardcore volunteers do the heavy lifting and quality control.  Get empty bottles onto the line, box and palletize full bottles, check labels and capsule placement… and taste the wine, you know, quality control. It’s not an easy job, so cheers to all our volunteers, staff and to the hard workers at Vine and Spirit that help make bottling go smoothly.
 
Cheers!
 
- The Lost Oak Family
 
Angela Chapman, WSET III
Featured in the Lost Oak Winery Newsletter
From the Wine Nerd
 
Jan/Feb 2018

 

 

 

Time Posted: Mar 4, 2019 at 8:45 AM
Angela Chapman
 
March 4, 2019 | Angela Chapman

A Chill is in the Air but Not in My Red

Come colder weather many of us wine lovers start drinking more reds. Reds tend to be more appropriate for the winter because they are served at room temperature. This begs the question: why are reds served at room temperature? Much of the reason for this comes down to aromas and flavors. A white wine has very subtle and delicate aromas and flavors. These become detectable by our noses and tongues at lower temperatures. However, for red wine it is the opposite. Higher temperatures help release more aromas and flavors. Not only that, but when you chill a red wine the tannins and polyphenols can come off as more astringent and harsher. Again, the opposite is true for white wine, a higher temperature can make the acid more pronounced making it seem harsher and less crisp. As always, there are exceptions to the rules. Lighter reds, like Pinot Noir, tend to benefit from a slight chill, and heavily oaked Chardonnays can benefit from a higher temperature. Playing around with temperature can make your favorite wines more or less enjoyable. But, always remember, the important thing is what tastes good to you, at whatever temperature that may be.
 
Cheers!
 
- Angela Chapman, WSET III
 
Featured in the Lost Oak Winery Newsletter
From the Wine Nerd
Jan/Feb 2018

 

 

 

Time Posted: Mar 4, 2019 at 8:44 AM