Wine Road EP 07-Farmers Markets / Harvest Begins - In this episode Milly Winehouse and DJ Bethy Beth talk about the start of Harvest, Farmers Markets, Wine Tasting Tips on tasting room hours and picnic grounds, the upcoming Wine and Food Affair event, and we pop some bubbles to celebrate the move to the new Wine Road World HQ.
Listen here:
Show Notes:
• Harvest time on the Wine Road- 0:32
• Wine Tasting Tips:
⁃ Tasting room hours and winery picnic grounds- 0:59
⁃ Winery picnic grounds -1:54
• Farmers Markets (Sebastopol, Occidental, Healdsburg, Cloverdale) - 2:27
• Ring for Wine: Wine of the PodCast - Korbel Natural - 4:35
• Cork pop! - 4:46
• Event: A Wine and Food Affair - 5:30
• Recipe database on Wine Road website- 6:00
• Item of the Day: Capabunga CapaBubbles Champange/Sparkling Topper- 7:10
Links:
• Wine Road Website - https://www.wineroad.com
• Korbel - http://www.korbel.com/california-champagnes/
• A Wine and Food Affair - https://www.wineroad.com/events/wine-food-affair/
• Capabunga CapaBunga - https://www.capabunga.com/Reseal-your-Champagne-s/1827.htm
Music:
“Podcast Theme 03“ Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
Showing posts with label Harvest. Show all posts
Showing posts with label Harvest. Show all posts
Saturday, August 27, 2016
Thursday, August 30, 2012
Messina Hof -- Deep in the Heart of Texas Wine
Paul Bonarrigo, center, flanked by Harvest guests at Messina Hof |
In early August I attended a Harvest event as the guest of
Paul and Merrill Bonarrigo at the Messina Hof Winery & Resort in Bryan,
Texas. I had some ideas about what
Texas is all about. Even worse, I
had ideas about Texas wine, before I’d even tried it. But Whoa Nelly! My whole
preconceived notion of Texas and Texas wine was blown double barrel style out
of the water during my visit.
First thing to note: Texas in August—um, not for you
delicate types or the heat stroke prone. But once I adjusted to the blast
furnace effect as you step outside, it was quite tolerable, and of course all
of the main buildings were blissfully air-conditioned.
Harvest Weekend--
Every year Messina Hof holds five harvest weekends where the
wine club members and the general public come for a day long event of food,
fun, and wine wrapped around a hands-on harvest. Feet-on harvest too, as part
of the experience includes a romp in the bin a la Lucy Ricardo. There’s even a
contest for that.
I’ve worked real harvests before {see here} –
and when I say “real harvest” I mean without all the accoutrements of a
gentleman’s style deluxe harvest like the one I attended at Gloria Ferrer-- so
I know a bit of what’s involved when it come to harvest—gentlemanly style or
not. The bottom line is they can be very educational. But no matter how long
you are in the vines, it is true physical work, and it’s good to get an
understanding of that. Plus I find it’s always a thrill to see the grapes up
close on the vine, handle them, feel their heft and of course taste them in
their natural habitat.
The atmosphere at Messina Hof harvest was positively
carnival like. Music was blasting down the vines as the guests scurried about
filling their bins like kids at Halloween. There was a general buzz of joy as
people cut the grapes keeping an eye out for the most interesting grape
cluster, for which there was a prize.
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Harvest at Messina Hof is big news |
I met one guest who hadn’t missed a harvest in five years!
People come again and again with their families and friends. I’ve never seen anything like it. And
in the center of it all was Paul Bonarrigo – Winemaker, CEO and Master of
Ceremonies. Paul not only rallied the harvest troops-- he posed in his
signature red cap for photos with guests, kissed babies, gave his blessing to
an newly engaged couple, and kept spirits high. If not for the setting, one
might think it was a political rally, with Paul greeting his admiring
constituents. It’s that kind of atmosphere.
Merrill Bonarrigo working at harvest |
Merrill Bonarrigo plays a crucial role too as co-owner, COO,
Mom in Chief and Executive Hospitality Officer. Despite the scope and size of
Messina Hof, it is 100% a family run operation. The next generation, Paul VII,
(the son of Paul VI and Merrill) is working along side with his wife Karen. And
their daughter Sophia Marie (already a savvy social media expert) and the
newborn Paul VIII, are waiting in the wings, ready to carry the tradition and
heritage of the Messina Hof empire long into the future.
Paul VII, Karen, Paul VIII and Sophia Marie tweeting on the iPhone |
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The next generation of family winemakers |
The overriding philosophy of Messina Hof is family. Family and respect for their customers
is the cornerstone of the entire operation, and no amount of PR hype can fake
the genuine enthusiasm and love guests have for Papa Paul and Merrill—the King
and Queen of Texas size hospitality.
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Mama Rosa |
Even Paul’s mother is an active part of the operation. She can often be found in the tasting
room pouring her signature wine Mama Rosa Rose. I sat next
to Mama Rosa at the Harvest dinner and I promised I would not reveal
the details, but Mama Rosa and I are plotting a get away to Vegas. Shhhh.
My biggest impression from the weekend was how engaged their
customers are in all the myriad of activities that take place at the winery. I
know what some of you may be thinking, that perhaps Texas is not the most
sophisticated wine market. But you would be so very, very wrong. The Messina Hof guests are well
traveled, well read, people from all walks of life, in all professions, and
they know their wines. I met professors from nearby A&M University who had
recently dined at the French Laundry in Napa, and had a fabulous conversation
with a young woman about her favorite food magazine—Lucky Peach! It does not
get any more non-stereotypical than that. But perhaps the whole Texas
stereotype thing was in my own head, for everything I experienced defied my
expectations. I attribute this attitude to the oath we take in California to believe
we are the end all be all, but alas that’s not really true. ( I hope I don’t
get booted out of the state for saying that!)
The Wines
Yes, Messina Hof does make over 80 wines!!! Yikes...but it’s
all in the pursuit of pleasing the customers. It’s true, they make a White Zin—hey,
the peeps want what they want—but they also make a Primitivo Cerro Santo Vineyard one of the nicest Primitivo’s I’ve ever had.
It’s hot and dry in Texas and some of the best selections I
tried according to my palate were the Angel Late Harvest Riesling Merrill’s
Vineyard, the Mistella Glory Late Harvest Muscat Canelli, the Muscato Tribute
to Innocence, and the ethereal Solera Texas Sherry -- but while the sheer depth
and breadth of the Messina Hof program is daunting—the truth is there are many
fine wines in them thar Texas hills.
Also of note the Paulo Port, Cab Franc and Merlot.
The Villa Bed and Breakfast
I first met Merrill and Paul in Portugal at the
International Wine Tourism Conference and spent time with them in Italy this
year as part of the same event. So
the harvest weekend was also part of a mini-reunion for members of the blogger
trip in Italy this past February. Melba Allen, Jennifer Waters and Tom Plant
were part of our reunion group. We all stayed onsite at the Villa Bed
&Breakfast.
Reunion in Texas: Tom Plant, Melba Allen, Me, Paul Bonarrigo, Jennifer Waters, & Merrill Bonarrigo |
Each room is decorated with a different theme and filled with
European antiques. I had the privilege of staying in the Hof suite dedicated to
Merrill’s family history and I loved seeing the family resemblance of Merrill,
and her granddaughter Sophia Marie, in the portraits of Merrill’s ancestors.
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The Hof generations |
Paul and Merrill recently opened Messina Hof Hill Country a
new resort in Fredericksburg that features a wine garten, onsite tasting room
and private cottages called the Manor Haus B & B.
Vintage House Restaurant
My first night I dined with Merrill and Paul in the Vintage
House restaurant which doubles as their barrel room for the winery. The
atmosphere was wonderful and the food exceptional. This was truly fine dining;
with a seasonal menu and a “secret recipe” Paulo Legend Salad prepared
tableside. Many of the dishes are created with ingredients from the garden just
steps outside the door.
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Sicilian feast--Deep in the Heart of Cannoli |
At a small private dinner in the Vintage Room restaurant on
our final night, we reminisced about our travels together over a Sicilian feast
prepared by the Vintage House chef. My
family is Sicilian and I can attest the food was authentic. Paul shared some of
his library wines at the dinner and the Merlot was a stunner.
I'd like to thank Paul and Merrill, their family and
staff, for all their hospitality. And I think someone needs to rewrite the lyrics to the song Deep in the Heart of Texas to mention Messina Hof-- because it's there at Messina Hof, through Paul and Merrill, that the heart beats strong and true for the love of wine & family.
DETAILS:
Mesinna Hof Winery and Resort
(979) 778-9463
Wines mentioned above:
Saturday, September 18, 2010
A Tale of Two Harvests
Last year I participated in my first harvest (which I wrote about here) and all I got was a warm beer and a taco at the end of a grueling day of manual labor. But oh what a difference a year makes!
As I said in my post last year, the most important thing I learned was to politely decline any subsequent invitations to Harvest. But then I got invited to the Gloria Ferrer Hands on Harvest event on September 13 & 14th, and all I can say is OMG! The Hands on Harvest exceeded my wildest expectations. I learned more about winemaking and the particular vines at the Carneros estate than I thought possible in two days. My palate was put through some rigorous paces as well with what seemed like a never ending parade of wine and food pairings.
I live tweeted the event with the hashtag #GFHoH, but later discovered many of my messages were saved to draft instead of going out…oh the joys of technology. There is much to share about what I experienced so I’ve decided to break it up in to two separate posts. For now, here is a quick pictorial of Hands on Harvest.
The Vertical Tasting of Royal Cuvee
Vintages from 1990 -1997, I was impressed by the consistency of color across all the vintages and particularly liked '90, '92 and '94.
"Champagne is like a bed, it's meant to be shared" ~ Bob Iantosca
Wake up and smell the vineyards
The “Gentleman’s” Harvest
Breakfast Al fresco
Left to Right: Tom Burnet, President; Elvia the Cake Lady; Bob Iantosca, VP Winemaking; Harvest Guest, Gerald Murphy of Revival Bar & Kitchen
Sustainability Walking Tour with Mike Crumly
Artifacts from the Miwok Midden
The Riparian Corridors
The Bluebird Boxes
Mid-morning replenishment-- Oysters & Bubbles
Grafting Demonstration
Geology Lesson in the Trenches
Pinot Pairing Lunch!
The Crush
The Caves
The People
I 'd like thank the entire staff of Gloria Ferrer Caves & Vineyards for an exceptional event, forever changing my idea of a harvest experience.
Stay tuned...next post will go in-depth to the history & geology of the Circle Bar Ranch including the particulars of our Sustainability Walk led by Mike Crumly. If only Mike had taught my high school geology class I'm sure I would have attended more often and learned something along the way!
Sunday, October 4, 2009
Harvest Epiphany
Or A Supposedly Fun Thing I’ll Never Do Again (with apologies to David Foster Wallace for the title) Note: Just posting this now since my hands finally have feeling in them again.
Here’s some advice: If you ever get a late night tweet from Dr. David Horowitz, Marketing Professor at Sonoma State, inviting you to participate in a “fun, fun, fun” grape harvest be very careful before you reply in the affirmative. I did say "Yes" and the next thing I know, Dr. Dave was at my door at 5:00am to whisk me off to Ketcham winery to pick Pinot Noir grapes. I brought water, gloves, clippers, hat, sunscreen, and my own 5-gallon bucket—a brand new super sturdy high grade PVC bucket that I have a feeling I will never see again.
When we arrived the vineyard was shrouded in fog and I could hear the soft muffled “flump” of the grapes being tossed into buckets between the vines. We got a quick tutorial on what to look for in the grapes-- clean full clusters-- good. Moldy, mostly raisins, or bird pecked clusters-- not so good. Then we were set loose to start harvesting. Oh the thrill of it all. For the first hour or so it was rather meditative and relaxing. (Probably due to the fact I was not yet awake)
I said very little and focused on my cutting skills While the others chatted away. Most of the people at the harvest had gone to high school or college together so they had a very familiar sensibility and manner with each other that involved calling one another douche bags and other such terms of endearment at the crack of dawn.
I was hazy on the details on who and what this harvest was for, but the gist of it as follows: The guys in charge of the harvest were all members of something called the "20-30 Club", which I think, judging by the conversations I overheard, is a club for guys in their 30’s with at least 20 moving violations or something like that. I’m guessing the wine was going to be made and then sold as part of their “get out jail” bail bond charity. But I'm just sayin'.
The solitude of the harvest
By the third hour the thrill of it all began to wear off and I was in serious need of more than water. But being around all those grapes was not calling me to have wine. No. Beer was the siren song in my head. Strange thing how that works.
By the fourth hour I was starting to wonder if Dr. Dave even knows what the word fun means since he used it so liberally to entice me to the harvest. But then again he is Marketing Professor so it’s all part of the con job. If something is called fun more than once, it means you are in for some hard labor. To maintain my focus and waning energy I tried to imagine I was in Spain or Chile or France or Italy paying for this experience. This is just the type of activity people with more money than sense would pay dearly for. Would I pay $5000 for the chance to pick grapes in France and stay in a Relais & Chateau property like this? I just might. Of course we gringos are not very good at sustained labor. Our pasty white skin burns quickly and our pudgy hands callous fast and we never shut-up or stop complaining. We like the idea of hard work way more than the doing of it. So we need to pampered all along the way to get us to think we are doing something authentic, meaningful, and fun.
By the fifth hour, the fog was long gone, the sun directly overhead, and any illusions I had that the work was fun had been burned to a crisp. I began plotting revenge schemes in my head to get back at Dr. Dave for getting me into this chain gang.
Right about the time I was about to lose all my will to carry on, the ubiquitous Sparkel Farkel aka Shana Ray aka @sharayray showed up to make me laugh. She managed to pick some grapes, tweet about it, and answer her email all at the same time without so much as mussing her hair. You can read her take on the whole thing here.
It's a big logistical undertaking to harvest grapes and get everything where it needs to be in a timely manner. The grapes we picked were going Cahill winery for the sorting and crushing. And although all the "20-30" guys in charge of the harvest were very nice, I’d hate to be out to sea with them, as I’m afraid the boat might run aground or capsize while they argued about the best way to sail the ship. Just kidding, sort of.
Despite my whining, I have to admit there is something about intense shared labor that is very bonding and I did manage to have some fun. Plus I learned a few very important things along the way:
1. I am the perfect height for picking grapes. 5’1” is the magic metric if you want to avoid breaking your back bending over to reach the grapes.
2. The fun of harvest decreases exponentially with the declination of the sun. Fog = Good. Direct Overhead Sun = Not So Good. It’s all fun and games till the fog burns off.
3. The professional grape harvesters (the Mexicans) are amazing to watch, poetry in motion with speed and efficiency. {The four professional laborers picked more in 2 hours than all the rest of us did in 6 hours. Talk about skilled!}
4. No matter when you ask the grape boss or harvest master (or whatever you call the person in charge) how much longer to go, they will always reply—“Just one more bin to go. Keep picking!”
5. Cutting off the finger of a person on the opposite side of the vine from you is considered to be very bad form. Not to mention life altering for the other person.
6. I am very much like the Pinot Grape itself: fair, thin-skinned and weather sensitive. With the sun directly overhead, I was close to slipping into a grape induced coma and ready to be crushed.
I think my six hours of grape harvest experience may just last me a lifetime.
Thank you to the "20-30" boys and Dr. Dave for all the fun. Really, Thank you.
This is Domonic. He seemed to be the one everyone loved to rag on and generally disparage the most. But hey, that’s what friends are for.
The cutest little wine baby ever made an appearance.
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