Well, the weekend is over but I wouldn't know because I spent all of it at work. We are still hard at work getting all the fruit in by next weekend. Over the past two weeks I've worked 134 hours! Now I know what it feels like to be bryan and can appreciate his schedule more, although I don't know why anyone would want to work these hours all the time. Rest is needed at some point :) Not much going on otherwise, as we are all too exhausted when we come home to do anything. Yesterday I got to do my first punchdown to the fermenting grapes, as I was adding nutrients to feed the yeast. It might sound silly, but just seeing the grapes in the fermentors, smelling them, tasting the juice, is exciting.
As for how long I will be in Oregon, our harvest party isn't until November 23rd, and the weekend following thanksgiving is a big weekend out here. All the wineries that don't have tasting rooms are open. So, the plan is now to stay through the beginning of December and then head down to California with my Aussie roommate. We thought it would be fitting to check out the wineries in Napa and Santa Barbara. Then it is off to meet Bryan in Vegas baby!
So, I will be back in the real world of working in January. If anyone knows of any recruiters in philly let me know. I am hoping to get a job using my MBA (wine related would be the best of course but not alot of options) and work in the city (I've kind of gotten used to being able to walk to work). I actuallly saw a cool wine marketing research job at E.J. Gallo in Harrisburg, but that would be a 2 hour commute. Anyway, anything to start off with will be good as I know the economy is in the dumper.
Subscribe to:
Post Comments (Atom)
3 comments:
You have a good, understanding husband, one who lets you follow your dreams. We will miss you for Thanksgiving, but we will see you Christmas.
Hey...Thought you would find it interesting that I went to Buddakan tonight and on the wine list was a bottle of Domaine Serene Yamhill for $110
That's so funny! That is actually our cuvee....so not the nicest bottle by any means that we produce. With my discount I can get it for about $20. Who are you going to fancy restaurants with?
Post a Comment