Parr’s wines are not inoculated with yeast cultures to activate or speed up their fermentation process. They’re not made with over-ripe grapes to create the big bold ’California Cabs‘ that have an alcohol content of 17% or more. In contrast, the alcohol content in most Old World wines is 13.5%. It’s a slower way of living, growing and drinking that Parr wants to revive.
This isn’t new of course. Organic wines are gaining steadily in the global market but they are still a fragment (3.5-4% by most estimates) of all the wine that is consumed.
“Once you figure out how to make wine, it is not rocket science,” says Parr. “It gets repetitive. I want to go deeper now, be a farmer.”
It seems like the logical next step for a man who has experienced a meteoric rise in the rarified echelons of the US wine world.
A self-taught sommelier turned winemaker now turned producer-farmer, Raj Parr has seen it all, tasted it all, and has views on everything. Parr serves on juries, appears on talk shows, has a Rajat Parr wine club, and is profiled in movies and magazines.
Not bad for a Kolkata boy named Rajat Parashar, who didn’t taste wine till he was 20 (in 1993), and studied at the Welcomgroup Institute of Hotel Administration in Manipal before moving to the US in 1994, becoming a naturalized American citizen and shortening his name.