Tastes of Texas

by Jennifer Moore, staff writer

The Llano Estacado and Caprock wineries show locals and tourists alike about winemaking Texas-style.

In order to make their wines, both Llano Estacado and Caprock purchase grapes from local growers.  Once in the facility, the grapes are crushed and stemmed.  Yeast is added, and for white wines, the juice is separated and left to ferment.  Grape juice is naturally clear, so in order to make red wine, the juice must make contact with the skins.  The skins are put into the barrel to ferment with the grape skins for a few days before being separated.

The time of fermentation varies, depending on the dryness of the wine.  Sweeter wines are left in a shorter time, and dryer wines are left in longer.  Winemaker Kim McPherson said that Caprock Winery uses 21 to 24 percent sugar in the process, and that white wines are stored at 55 degrees Fahrenheit.  Red wines are stored at 85 degrees Fahrenheit.

The wines are mainly kept in stainless steel vats.  Russell Gillentine, tasting room manager at the Llano Estacado winery, explained that oak barrels are sometimes used in some of the fermentation process.