The oncoming heat of summer here in wine country has got us thinking about summer eats and entertaining. Here is a roundup of some of our favorite recipes, regardless of the time of year.
The pressure bomb is one of the tools I'm using to develop a more complete understanding of how our vineyard responds to water stress and irrigations. Our foliage was abundant last year, and this year we're seeking a better balance between our fruit and leaves. Monitoring the water is a good way to do that.
We recently got a "Happy Birthday" email from our fantastic vet, the VCA Forestville Animal Hospital, that reminded us that February will mark two years with our wonderful vineyard dog, Jake.
A couple of weeks ago, I’d been invited to a luncheon of the Russian River Valley Girls, a group of women who are active participants in grape growing and winemaking. I was excited and nervous, hoping I would make a good impression and not make a fool out of myself. Unfortunately, that was not to be.
I was thrilled to spend a little time with some wonderful ladies from the Sonoma County Master Gardeners at the Sonoma County Fair, which runs through August 12.
His garage was a home gourmet’s dream. He had three big barrels of ageing wine. He let me have a sample. A glass-lined refrigerator ran along one wall of the garage and in it were homemade hams and sausages, curing. I came to learn later that this wasn’t any regular guy. This Paul, who invited a complete stranger into his food and wine laboratory, was chef Paul Bertolli, Alice Waters’ chef at the world-renown Chez Panisse and co-owner and chef at Oliveto.
Those coveralls, bandanas, straw hats and work boots, once emblematic of our grooviness, are now the uniform of our lives.
Last Christmas, Clay gave me a gift certificate for the Ultimate Experience package at Osmosis Day Spa Sanctuary in Freestone.