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- 1 loaf of French bread
- 1/2 tablespoons of minced garlic
- 8 Roma tomatoes, diced
- 1/4 cup of shredded basil
- 1/4 cup of shredded parmesan cheese
- Salt and pepper to taste
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper
- Place sliced French bread on parchment paper and brush olive oil on
- Top bread with shredded parmesan and bake for 5-10 minutes or until crispy.
- Meanwhile, in a medium bowl, mix tomatoes, garlic, basil, and salt and pepepr.
- While the garlic cools in the mixing bowl, dice the tomatoes and cut the basil into ribbons. Stir well.
- Assemble the bruschetta mixture on the French bread.
- Bake for 5-10 minutes
- Enjoy it and pair well with Lost Oak's Blanc du Sharkey
As the Delta case counts are increasing in our community, we have adjusted our policies regarding COVID.
- All staff and guests are encouraged, but not required, to wear a mask when in the tasting room or with groups of individuals whose vaccine status is unknown.
- All staff members are encouraged, but not required, to acquire the COVID vaccine. Lost Oak has offered paid time away from work to get vaccinated.
- Lost Oak Winery staff will continue to maintain all cleaning protocols, as outlined previously, to keep staff and guests safe.
- Through this blog and other mainstream media, all staff and hopefully our guests, understand the inherent risks associated with not being vaccinated against COVID 19.
Much information has recently been published regarding the safety and efficacy of the current vaccines. Below are several well-written articles which better explain how these vaccines are safe to use.
- This well-written article by UT Southwestern Medical Center describes how vaccines are a one-and-done treatment that gets eliminated quickly, thus eliminating potential side effects. Also, all post-vaccine side effects are being carefully monitored through the V-safe After Vaccination Health Checker, which is the most extensive long-term monitoring database ever created.
- Hopkinsmedicine.org explains in this article how virologists have determined that the proteins in the vaccine are in no way able to cause infertility.
This article from the CDC explains the severity of the Delta variant compared to the early form of the COVID-19 virus. The newer variant not only causes more infections and spreads faster than previously, but also appears to cause more severe illness in unvaccinated people.
At the time of this writing, Johnson County, Texas is experiencing an increase in COVID infection and hospitalization rates similar to those of early spring, 2020. This dashboard from the State of Texas Health and Human Services reflects the severity of the current outbreak.
Charity Spotlight: Evans2 and Kidd's Kids
Evans² is the blending of not only wine but two men’s passions for grape growing and winemaking: Dusty Evans (Owner of Sprayberry Vineyards) and Jim Evans (Winemaker at Lost Oak Winery). For every bottle purchased, $5.00 goes back to the Wine Society of Texas Scholarship program, awarding scholarships to those interested continued education in Texas wine.
The Wine Society of Texas was founded in 1996 with the goal to promote the knowledge of Texas wine appreciation, Texas winemakers, and oenology and viticulture. The scholarship assists students or individuals pursuing wine and winery education, internship, field study, research work, grape growing, wine making and marketing in the state of Texas.
Decadently dark in color, Evans² does not disappoint. It is abundant with aromas of blackberries, ripe cherries, vanilla with just a hint of herb garden. The cherry and vanilla flavors are front and center accompanied by plum with silky tannins. Full bodied with a prolonged finish, this wine is truly a product of passion for all things wine.
Kidd Kraddick founded Kidd’s Kids in 1991 with a dream to make a difference in the lives of children and their families who were dealing with life-altering or life-threatening conditions. Since 1991, the charity has sent over 1000 kids and their families on a trip of a lifetime to Walt Disney World in Orlando, Florida. The goal has been to continue to grow that number each year. For every bottle purchased $5.00 will be donated to the Kidd’s Kids foundation.
With a color of light straw this blend starts off with a vibrant aroma of sweet flowers and melon. On the palate, melon gives way to more pear and crisp apple flavors. Tropical fruit flavors of star fruit green mango finish this wine off while bright acidity lingers, reminiscent of lemon zest.
When Rylee isn't drinking wine, she enjoys Dr. Pepper. "I used to be obsessed with Dr. Pepper and would only drink it for the longest time until one of my co-workers introduced me to getting healthier. Now, I mainly just drink water and Dr. Pepper once in awhile for a nice treat after a long day." When she isn't at work, Rylee likes to spend her time with her friends. She also works as a waitress, works on art projects, or tries to catch up on sleep.
In her spare time, Rylee has been watching the TV show, Shameless, with her dad when he has time. "My sophomore year of high school, I would binge Grey's Anatomy and maybe in class too, which wasn’t a good idea! Then I moved to Vampire Diaries and would stay up all night watching it on weekends." One of her favorite foods is sweets. "Junk food is by far my favorite food even though it’s not healthy for you at all. I have a weakness for sweets. My favorite healthy food is any kind of fruit."
When it comes to her prior work experience that helps her do her job at Lost Oak Winery, she attributes her other job as waitressing that helped her develop and be confident in her people skills and small talk. She has been working as a waitress for three years and has worked at Lost Oak for 10 months as a barback.
"One day, on a sangria Thursday, we made the sangria ahead of time to be extra prepared. It was sitting in one of the refrigerators in the back. When it was time to get the container full of sangria, she had tried to pick it up and move it to the rolling table so it was easier to move it," Rylee said. "However, when she got it she slipped and busted her bottom and split the sangria all over her. It was so funny after we made sure she was okay."
We are lucky to have Rylee on our team and we appreciate everything she does at the winery! We will also miss her as she goes off to college, but lucky to still have her included in the Lost Oak family.
Recipe: Watermelon Wine
In honor of National Watermelon Day, we are sharing with you a simple cocktail using only five ingredients for a nice watermelon wine!
- 3 cups of cubed watermelon
- 1 bottle of Lost Oak Gewürztraminer wine (750 ml)
- Juice of one lime (1/4 cup)
- Mint sprigs for garnish
- Mix all ingredients except mint into blender
- Garnish with mint and enjoy!
In 1995, I bought the property on which Lost Oak Winery is located. My main decision for buying this property was the excellent soil and drainage profile for growing wine grapes. I then planted our first Estate vineyard in 1998. That was 22 years ago, and I did not know which grape varieties would do best on this tract of land, so I planted 7 different varieties. Shiraz performed the best by far so when I planted our second Estate vineyard, we chose to plant mostly Shiraz and Blanc DuBois. Blanc DuBois also performed very well so we decided to pull up all of the other varieties and re-plant only Blanc DuBois and Shiraz.
The vineyards at Lost Oak normally have bud-break between late March to early April, and “bloom” in late April. Bloom is when the tiny white flowers drop, and the small fruit clusters appear. This is followed by verasion which normally occurs in late June to early July. Veraison is when the red grapes turn from green to red and the white varieties from green to yellow / white.
Right after veraison, we start measuring the sugar levels of the grapes. We continue measuring
until we are confident of the proposed harvest date. Normally we harvest our Blanc DuBois first
– around the last week of July. Our Shiraz is usually harvested around the second week of
August. The sugar levels are determined using a refractometer. It‘s like looking through a small
telescope where one gets a visual reading of the color change on a scale of 0 to 30. We refer to
this as degrees Brix. Although this is the most important factor in determining harvest date,
there are several other very important factors that also must be considered:
- a. Seed color (seeds need to be yellow brown to dark brown
- b. Seed texture (seeds need to be crunchy when you bite down on them)
- c. Shrivel (the grape skins need to be slightly shriveled)
These are all important signs of ripeness which, if adhered to, will give maximum flavor and
aroma when converted to wine. Therefore, if we pick too early or too late we “miss the target”.
We use volunteers to help us harvest our Estate vineyards because it is a manual process
requiring pruning shears, buckets, and teamwork. Normally, we have a substantial list of
customers, wine club members, and neighbors who want to help. We coordinate with them by
emails starting 2 weeks in advance of predicted harvest dates and then give final notice 48
hours before the actual harvest. The grapes tell us when they are ready, which means
harvest is never scheduled for convenience even if it is on a weekday when most people have
to work, or if there is a predicted chance of rain. Each year it is exciting to see the grapes
harvested and the next cycle of wine-making begin.
source photo: Simply Scratch
Melon with Honey-Lime Dressing
- ½ Cantaloupe Melon
- ½ Honeydew Melon
- ½ Personal size Watermelon
- ¼ cup fresh mint leaves - chopped
- 1 Tbsp. Fresh lime juice
- 1 Tbsp. Honey
Use melon ball cutter or just simply cut melon in 2 inch chunks. Pour dressing over melons, stir and refrigerate. This can be made ahead of time. It keeps well for several days.
This “Fruit of the season” dessert/salad pairs beautifully with our Orange Muscat. The secret is getting the melon really ripe. I put them out on the counter and wait until I can smell them. I smell them once a day until they are ready. If one gets ready before the other, put it in the refrigerator and wait. Honeydew generally ripens more slowly than cantaloupe. Water melon is the exception. You can usually count on the center to be ripe. Or, buy slices ready to serve.
Meet Ally, one of our incredible tasting room staff members and is incredibly valued in the Lost Oak family.
When Ally isn't drinking wine, she's drinking Topo Chico after a friend introduced it to her a few years ago. When she isn't at work, she spends her free time with her boyfriend. The two recently visited Pal Duro Canyon and it's now their new goal to visit every state park in Texas! "I'll also be going back to the school in the fall. So my life will mostly consist of being here, at home, or on a trail somewhere!"
In her spare time, she enjoys watching movies and her all time favorite show is Stranger Things--and has watched it through three times! . "I'm more of a movie person, so when I find something good, I'm totally hooked." One of her favorite foods is the waffle fries from Chick-Fil-A paired with spicy ketchup!
When it comes to her prior work experience that helps her do her job at Lost Oak Winery, she attributes to volunteer work for a library and for her church. Before Lost Oak, Ally didn't know much about wine or Lost Oak and has learned everything while being here! Ally has been a keyholder for a little over a year and a half.
"The funniest thing that has happened to Ally was when the hijinks customers got into in their car during the pandemic made me think I was going to die of secondhand embarrassment. Praise the Lord that Zack was there to handle that because I was at a loss for words. We laugh about it now, but I was frozen at the time. Thanks for handling that like a champ, Zack!"
We are lucky to have Ally on our team and we appreciate everything she does at the winery!
Both Mourvèdre and Tempranillo have tones of being smokey in nature. Mourvèdre has lighter notes that are perfect for outdoor foods.
Based on recent CDC guidelines, masks are no longer required to enter the tasting room. Please choose what you are most comfortable with. Masks are no longer required for our staff, however some staff members may still continue to wear them. Enhanced sanitation procedures in the tasting room and public facilities will still be maintained.