![]() In my case, I had to find and pay for my own housing in Napa and sort out all of my own food, but then I was paid a really good salary ($18 an hour and $27 an hour for overtime). When it comes to compensation, housing, and meals, this is another thing that varies hugely across the board. One common thread amongst all of them, however, is that its hard work, you’ll receive your badge of honor (wine-stained hands) and your tired body will love every bit of rest that it gets.īut aside from the long hours, you can expect to make lifelong friends, drink your fair share of beer (responsibly), learn a lot, do plenty of blind wine tastings and make the most incredible memories. At some wineries you might work the night shift for a month straight, at others, you might work every second day. ![]() It’s tough to narrow down exactly what to expect because every winery operates differently. Because harvest time alternates between hemispheres, harvest workers hop from one hemisphere to the other as they work at different wineries. Hemisphere Hopping: Many in the wine industry work wine harvests as a full-time job. Weather plays a huge role in the readiness of the grapes and can either speed up or delay picking times. While these are general times for harvest, every winery is different when it comes to their starting and ending dates – these are determined by the types of wine they make, their particular style of winemaking, and the vine’s growing conditions. Wineries in the Southern Hemisphere can start their wine harvest as early as December and usually end sometime in April wineries in the Northern Hemisphere usually start in August and end around October. With wineries scattered throughout the world, the only real determining factor in terms of when harvest happens is whether a winery sits in the Northern or Southern Hemisphere. Harvest in the world of wine simply means the time of the year when wine grapes are harvested/picked and brought to the cellar to start making wine. Sound like your kind of adventure? Grab a glass of wine and keep reading…here’s the beginner’s guide to working a wine harvest! If you aren’t that well-versed in the world of wines-no worries! As long as you’re willing to work hard and learn, working a wine harvest might just be for you. In July 2019, I left my city apartment and office job in Cape Town to be a harvest cellar hand at Round Pond Estate in the iconic Napa Valley for 5 months. What started out as a love for wine paired with an itch for an overseas adventure, soon turned into one of the best experiences of my life. If anyone had asked me a few years ago if I’d see myself spending my days in plaid tops and farm boots while covered in wine stains, I no doubt would have laughed and changed the subject. It’s funny how life works out sometimes and where some roads lead us. It’s not a job at a chocolate factory, but it is at a winery, and that’s basically the same thing, isn’t it? From purple-stained hands to watching the sunrise over winding vineyards, Jenna of Holy Moly Creative Studio is letting us in on the secrets into working a wine harvest. The entrées (“Seconds”) include several pasta dishes (I was assured that the recipe of the Ricotta Gnocchi Bolognese from Scena is duplicated), but the emphasis of the menu is wood-fired, grilled meats, poultry and seafood.Passionate about wine? Tired of sitting behind a laptop all day? Looking for an adventure? If you answered yes to all 3 of these, then this may just be the golden ticket you’ve been searching for. "Starters" include salads, crudos and seafood. “Snacks and Shares” to enjoy at the bar include a creative short rib mac and cheese, carpetbagger oysters with beef carpaccio, and grilled pork tenderloin sliders. His opening menu combines aspects from southern Europe, with a modern twist, to American classics. Overseeing the kitchen is Chef Eben Leonard who is migrating from Scena Wine Bar where CTbites enjoyed his creativity and culinary talent on numerous occasions. You can continue walking to the rear of the restaurant and enjoy the long bar or tables, all with views through the large west-facing windows lining the entire rear wall of the restaurant. A beautiful casual dining space in the front area is dominated by a large brick wall and accentuated with wood tables and chairs. The Sigueza brothers, Vicente and Kleber, can now add another fantastic restaurant to their portfolio, which includes Cave Wine Bar in New Canaan, Scena Wine Bar in Darien and 55 Wine Bar in Fairfield. Harvest Wine Bar, located on the lower end of Greenwich Avenue, elevates the restaurant offerings in downtown Greenwich to a much higher level.
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