For the love of wine

Overrun by fermenting grapes

OK, this time of year I expect to find multiple vessels containing fermenting grapes at the winery and even downstairs in our home wine cellar.  But I did not expect to find this in my kitchen this morning.  It is a small sample of our Sonoma Coast, Corona Creek Vineyard, Pinot fermenting naturally with native yeast…naturally in the mixing bowl of my Kitchen Aid.  I’m afraid to check the bath tub.

We had our first harvest this week for 2009–our Beresini Vineyard Pinot Noir.  The fruit, beautiful, tasty and at perfect Brix (sugar) and pH levels, was telling us it was time to pick.  Those of you in the Bay Area know that Mother Nature was not in agreement, however.  She handed us some rare and unexpected thunder showers just before our planned harvest date. Luckily Beresini is in the Carneros appellation just north of most of the weekend showers that hit our area and with a minor date adjustment, we were able to pick, sort and de-stem the fruit without a problem and under sunny skies.  Uzi was in the vineyard to help harvest and take the video and then met us at the winery with the grapes.

Sorting Beresini Pinot Noir

our fig tree

Sausages.  Figs.  Grill.  Pinot Noir.  Need I say  more?

Now that figs are in season, both in our backyard and at our neighborhood market, I’ve had a steady supply in my kitchen.  So I also picked up a package of Niman Ranch (Andouille, I believe) sausages and thought that with a few additional ingredients I’d come up with an impressive dinner.  Dinner time rolled around and I found myself out of time.  So I just threw the sausages on the grill, whole.  When they were almost done, I put on the figs, halved, cut side down.  I sliced a baguette and opened a bottle of Pinot Noir and we found ourselves enjoying a very tasty and easy summer treats.  And it was that simple.  By the way, if you want to serve this as an appetizer that doesn’t require a knife and fork, do this:  slice the grilled sausages crosswise, top each slice with a halved or quartered fig and stick a toothpick in.  And don’t forget the Pinot.

For my previous Pinot Noir-friendly food post, click here.  Now, I have to get back to harvest.

Our maiden commercial vintage has been bottled.  I know the age of some our laborers looks a little young but I seriously could not pull them away.  I barely had a chance to get my own hands in there!  Look for this wine to be released in early November!