VERY SPECIAL GUEST STAR PEDRO PARRA AKA DR TERROIR

TASTING TONIGHT 6-7:30 PM

OUR DOPEST GUEST EVER?

F**K.  Pedro Parra is pouring at Dandelion tonight and we feel like, damn. True, we have had a lot of fantastic people in, and true, it’s not a competition. But, um, don’t miss this one??  Pedro Parra is a terroir consultant. He has a Ph.D. in terroir from the French Agricultural Institute in Paris. He regularly digs trenches in famous vineyards to figure out what the soil type is so he can tell the winemakers what to do. He also makes his own wine in his native Chile, both under Pedro Parra y Familia and with some partners as Clos des Fous, which he’ll be focusing on tonight. Ok, we’re just going to pause here to say that the wineries he consults for around the world are a big deal, that he’s smarter about where wine flavors actually come from than anyone we’ve ever met, and also? People call him Dr. Terroir. Can you imagine how much of a badass you have to be for people to call you “Dr. Terroir” and for you not to look like a dick? The guy is all that. And the wines of course are super smart, very delicious, and amazingly affordable! Ever wondered what the deal really is with wine? Have ANY questions? Come taste a few of Pedro’s wines and ask him. That simple. Do not fail. Trust us when we tell you not to miss this.

Oh, Pedro loves Jazz. And we’ll be playing jazz. Boring jazz? Dinner jazz? No, my sister. The kind of jazz where you slyly sidle up to the person you know best on the staff and, sotto voce, ask “which record is this?” when you don’t even know the artist. Matter of fact, we’ll be serving up  WINE, BREAD, CHEESE, VINYL & LOVE!

Clos des Fous, Pour Ma Gueule Assemblage Itata 2017

Cabernet from the Cachapoal Vineyard in Grillos Cantores, at 1380ft. The soil here is carbonated alluvial. Aged in Concrete Vat and Stainless Steel, 18 months on the fine lees. Clos des Fous was founded in 2008 by Pedro Parra, Francois Massoc, Paco Leyton and Albert Cussen. The four friends were tired of hearing that Chilean wine was all boring, industrial, green and overripe so they set out in search of the Dark Side of the Moon. Francois and Pedro are longtime friends, like brothers, and both have spent much time abroad making wine and working vineyards in Europe. Organic, biodynamic. $17

Clos des Fous, Pinot Noir Pour Ma Gueule Valle del Itata 2016

88% Pinot Noir, 12% Cinsault bush vines on granite in the Vinedo Latqui in Itata Valley, aged in concrete with 12 months on the lees. Parra has a Masters degree in precision agriculture and a Ph.D. for his work with terroir. He currently consults as a terroir specialist around the globe in Argentina, Oregon, Italy, France, Spain, Georgia, Croatia and beyond working with world renowned vignerons like Jean Marc Roulot. Organic, biodynamic.  $17

Clos des Fous, Pinot Noir Subsollum 2016

92% Pinot Noir and 8% Cinsault from the Pucalan and Larqui vineyards (about 10 acres total). Viñedo Larqui was planted in 1998 on paleozoic calcareous and sandy soils; Pucalan, planted in 2008, has granitic soil. The wine was made in concrete and stainless and aged on the lees for 18 months. The Clos des Fous philosophy is to produce wines with tension from grapes grown in extreme terroir with minimal intervention in the winery. Clos des Fous owns and manages vineyards in Malleco, Guarilihue, Alto Cahapoal and Western Aconcagua. They produce a variety of wines and work with multiple iterations of Pinot Noir, Cinsault, Pais, Cabernet Sauvignon, Chardonnay and Riesling at their winery in Cauquenes, Maule.  Organic, biodynamic. $24

Clos des Fous, Grillos Cantores Alto Cachapoal Cabernet 2014

Award-winning Cabernet Sauvignon from Cachapoal Vineyard in Grillos Cantores at 1380ft. Soil type is carbonated alluvial. Yields here are 3 tons/acre. Aged in concrete and stainless steel, 18 months on the fine lees.  Clos des Fous is one of Chile’s most innovative, inspiring and authentic wineries producing some of the most exciting wines in South America. Organic, biodynamic. Dark notes of earth, coffee and black berries. $24

🍷TASTING TONIGHT 6-7:30! OUR DOPEST GUEST EVER? F**K. Pedro Parra @pedroparraterroir is pouring at Dandelion tonight and we feel like, damn. True, we have had a lot of fantastic people in, and true, it’s not a competition. But, um, don’t miss this one?? Pedro Parra is a terroir consultant. He has a Ph.D. in terroir from the French Agricultural Institute in Paris. He regularly digs trenches in famous vineyards to figure out what the soil type is so he can tell the winemakers what to do. (Swipe 👉👉 for pics) He also makes his own wine in his native Chile, both under Pedro Parra y Familia and with some partners as Clos des Fous @closdesfous , which he’ll be focusing on tonight. Ok, we’re just going to pause here to say that the wineries he consults for around the world are a big deal, that he’s smarter about where wine flavors actually come from than anyone we’ve ever met, and also? People call him Dr. Terroir. Can you imagine how much of a badass you have to be for people to call you “Dr. Terroir” and for you not to look like a dick? The guy is all that. And the wines of course are super smart, very delicious, and amazingly affordable! Ever wondered what the deal really is with wine? Have ANY questions? Come taste a few of Pedro’s wines and ask him. That simple. Do not fail. Trust us when we tell you not to miss this. Oh, Pedro loves Jazz. And we’ll be playing jazz. Boring jazz? Dinner jazz? No, my sister. The kind of jazz where you slyly sidle up to the person you know best on the staff and, sotto voce, ask “which record is this?” when you don’t even know the artist. Matter of fact, we’ll be serving up WINE, BREAD, CHEESE, VINYL & LOVE! #drinkwine #dopewine #drterroir #pedroparra #chileanwine #closdefous #jazz #cheese #dandylovespedro #dandylovesyou (at Dandelion Wine) https://www.instagram.com/p/B3HxiqrnyKI/?igshid=1jrtzc5m4q46i