Pedro Parra: Oral History Interview episode artwork

EPISODE · Mar 17, 2023 · 1H 30M

Pedro Parra: Oral History Interview

from The Oregon Wine History Archive Podcast · host The Oregon Wine History Archive

This interview is with Pedro Parra of Rose & Arrow and Pedro Parra y Familia. In this interview, Pedro speaks about his roundabout way of discovering an interest in soil and terroir that led to his being one of the most in-demand terroir consultants in the world. He talks about his advanced education and discovering the need for his expertise, leading to him advising wine projects all over the world.He also talks about his own wine project in Chile and the trials and tribulations of making your own wine. And he talks about his work in Oregon with Chapter 24 and now Rose & Arrow, and what excites him about Oregon's future.This interview was conducted by Rich Schmidt at the Atticus Hotel in McMinnville on March 8, 2023.

This interview is with Pedro Parra of Rose & Arrow and Pedro Parra y Familia. In this interview, Pedro speaks about his roundabout way of discovering an interest in soil and terroir that led to his being one of the most in-demand terroir consultants in the world. He talks about his advanced education and discovering the need for his expertise, leading to him advising wine projects all over the world.He also talks about his own wine project in Chile and the trials and tribulations of making your own wine. And he talks about his work in Oregon with Chapter 24 and now Rose & Arrow, and what excites him about Oregon's future.This interview was conducted by Rich Schmidt at the Atticus Hotel in McMinnville on March 8, 2023.

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Pedro Parra: Oral History Interview

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How long is this episode of The Oregon Wine History Archive Podcast?

This episode is 1 hour and 30 minutes long.

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This episode was published on March 17, 2023.

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This interview is with Pedro Parra of Rose & Arrow and Pedro Parra y Familia. In this interview, Pedro speaks about his roundabout way of discovering an interest in soil and terroir that led to his being one of the most in-demand terroir consultants...

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