S E P T E M B E R / O C TO B E R 2 0 1 3 63 Harvest marks the season and THE LIFE of all in the Napa Valley Having come from the city—Los Angeles and years in New York— Napa Valley represented a welcome life change for me. What attracted me was that for a “small town” there is “big” culture here: the winemaker dinners, Festival del Sole, the Napa Symphony, incredible art exhibitions, the Film Festival and more. But what enticed me the most, and still does, was the clear rhythm of the seasons of agriculture, and the influence that farming contributes to the overall culture. Harvest is special to me as it offers a graphic representation and culmination of all we do in our lives—the sowing of seeds, tending to growth, and enjoying the rewards. I have recently had the joy and privilege, as an amateur, of harvesting grapes and making wine. Experiencing the process of deciding when to pick, crushing the grapes, punchdowns, waiting… and waiting… while they ferment in the barrel, then bottling and labeling, brings you closer to what you’ve nurtured along and now get to share. The real “harvest” for me is that first toast with friends to taste the rewards of the cycle. Living in Napa Valley, or having the experience of visiting our lifestyle, is a way to reconnect with the cycle of life. There is a focus on the long term and the short term. We have good years and more challenging ones, but in the long run it all comes out well. And we learn, whether it’s how to refine our harvest techniques, or how to refine our outlook and reactions to life in general. Harvest season here is a time of a true cornucopia! As Mark Haberger of Big Ranch Farms effuses, “As the seasons overlap, we have the abundance of both summer and fall crops.” The Farmers’ Markets and our dinner plates are full of vivid color: the greens of zucchini, arugula, basil and broccoli; the oranges of carrots, melons and peaches; reds of ripe tomatoes, watermelon and apples; the blues of eggplant and blueberries; and the multi-colors of beets and peppers and heirloom tomatoes! It’s impossible not to get excited about what flavors these will all bring to our palate, of course paired with wonderful wines! And everyone gets to enjoy the celebration, whether it’s at dinners in the homes of friends or fun experiences created by wineries and restaurants. It is the foundation of community here. Chef Malcolm de Sieyes of Silverado Cooking school shares the abundance from his family garden as he teaches his classes using all the seasonal, local produce. He points out, “Everything is earlier this year. Pears and apples are a full month ahead of schedule. The cycle is the ultimate chef.” The natural ebb and flow and our emphasis on local produce influences restaurant menus. The work rhythm is affected. People we see often are now absorbed in harvest, soon to return to celebrate its completion. As Barney Welch from Forni-Brown Gardens says, “Good food, good wine, good friends are the height of good living.” Colby Smith is the Founder and Executive Director of CANVAS (Concierge Alliance of Napa Valley & Sonoma). Her passion is customer service and strengthening the hospitality relationships and education in Wine Country. The Hospitable Place by Colby Smith HARVEST & CRUSH EVENTS • September 7: Atlas Peak Appelatio n has its harvest celebration at V Wine Cellar with food pairings. • September 28: Clif Family Winery hosts its 5th annual harvest party at the farm in Pope Valley. Tickets at www.cliffamilywinery.com/events. • October 5: Black Stallio n’s harvest celebration from 12:00 – 3:00 p.m. • October 5: Don’t miss V. Satt ui’s old-fashioned grape stomp party. Once the grapes come in: • Dutch Henry ’s crush pad is in the open for all to see; they even let visitors help sort the fruit and “get sticky.” • Castelo di Amorosa takes their tours right through the middle of crush, tasting the fruit before it becomes wine. • V. Sat ui Winery brings guests up close and personal to watch the wine makers in action. They also arrange a “pairing” of the grapes being crushed with the current vintage of finished wine.
NVLife_SeptOct_2013
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