The 2011 Harvest
is done. It has actually been done for the Northern California wine industry for a few weeks, but I needed those weeks to digest all that I have experienced (and re-acclimate to my previous life
), before I was ready to write this final post for Man Falls in the Vines
. Harvest is such a compressed, intense experience. It has proven to be hard for me to sum up in a somewhat, year-end post. Despite such difficulties, I was
able to complete my harvest insider feature article for the January edition of Mutineer Magazine
, as well as their brand new Mutineer Magazine Beverage Trade Edition
, also debuting in January. All of this experience, hard work, and camaraderie demand applause and to be forever thanked for, however. And after the jump, you will see all of the new (and one old) vinopanions that I made during those six weeks in Stags Leap, Napa
at Chimney Rock Winery
The holidays get busy
. You barely have time to shop, decorate, make food, attend parties, try not to get drunk and, OH YEAH, still work
! All of this stress adds up, manifesting itself in strange ways and differently within each person, as evidenced by the varying types of "holiday spirit
" seen in the photo on the right.
You don't have time for this! Your time is too precious to waste upon wondering which kind of wine to bring to coworker Aaron's holiday party and wait
, is it Aaron or Erin...CRAP, you're so stressed you can't even remember! It is with these conundrums in mind that I have constructed my Vinopanion
holiday wine recommendations and pairings, listed below. Short, sweet (or dry!) and to the point. Let's drink.
The heart of the Harvest season can be a surreal and crazy time. Yes, of course I guess, it's crazy when you have a ton of things going on at once, including actual tons of ripe fruit to process and 15+ hour days dragging down your health. Indeed, I was sick twice during weeks 4 through 6 at the Rock for Man Falls in the Vines
, with the entire Chimney Rock Winery
) crew coming down with something, at some point. Crush isn't easy, that is known the industry over, but I was happy to see that I persevered along with everyone else (who are all harvest veterans) and learned quite a bit about what it was to work some of the most taxing parts of the harvest: digging out the fermentation tanks after barreling off our new free-run wine.