because it's that time again...time to harvest!!! if you've read any of my earlier posts, then you know what harvest is like. if you haven't, well, it's harvest and i don't have the time to explain (if that can give you a slight hint as to the madness of harvest) so you'll have to read my earlier posts. so my view from my office/lab at paul hobbs winery in sebastopol was beautiful, but can it compare to the view from the penner-ash wine cellars patio where we eat lunch everyday?!? check out for yourself below. you can't see it, but off to the left is an amazing garden. i haven't had to buy produce once since august...amazing!!
the winery has a very nice gravity flow set-up where the grapes are crushed above and fall down to the tanks waiting below on the fermentation deck, which you can see below. after which, the tanks will be emptied down to the last level where the press is located.
i guess catered harvest lunches is a big deal in oregon's willamette valley, so jon and i were very honored to cook lunch this past saturday. well jon cooked obviously and i just made mousse au chocolat for dessert. it was an amazing meal where most of the vegetables came from the winery or people's gardens. grilled lamb that had been marinated in parsley, mint, and garlic and topped with a heirloom tomato, basil, kalamata olive sauce. frittata with zucchini, potatoes, braised swiss chard, mushrooms, and cheese. warm bread salad with feta, cashews, and asian pears. mmm...
i found a way to enjoy tomatoes...bake them in a tart with zucchini and basil (all fresh from the winery garden). throw in some mozzarella and that's what i call amore :)
the winery has a very nice gravity flow set-up where the grapes are crushed above and fall down to the tanks waiting below on the fermentation deck, which you can see below. after which, the tanks will be emptied down to the last level where the press is located. 
i guess catered harvest lunches is a big deal in oregon's willamette valley, so jon and i were very honored to cook lunch this past saturday. well jon cooked obviously and i just made mousse au chocolat for dessert. it was an amazing meal where most of the vegetables came from the winery or people's gardens. grilled lamb that had been marinated in parsley, mint, and garlic and topped with a heirloom tomato, basil, kalamata olive sauce. frittata with zucchini, potatoes, braised swiss chard, mushrooms, and cheese. warm bread salad with feta, cashews, and asian pears. mmm...
i found a way to enjoy tomatoes...bake them in a tart with zucchini and basil (all fresh from the winery garden). throw in some mozzarella and that's what i call amore :)
