Winter in the Vineyard: January

January marks the start of a winery's operational cycle. The facilities are spotless, the harvest equipment has been stored away, and the wine has been put to bed to happily ferment. In the vineyard, the vines are blissfully dormant. Cool foggy days alternate with periods of wintery sunshine. You'd think those of us who work in the vineyard would be sleeping peacefully just like the vines - but you'd be wrong!

There's no quiet time between the end of harvest and the new growing season. January is our rejuvenation month. This is the time of year that we're doing our best to repair, rebuild and replenish the vineyard infrastructure. During the growing season, its difficult to find things like breaks in the irrigation system, broken trellises, etc. The lush vines hide many of these problems. While the vines are bare, we have the best opportunity to get in and make repairs. There are downsides to vineyard work in January. The days are short, and the ground is often too wet to bring in heavy equipment. Since we're expecting a La Nina winter - colder and wetter than normal - we may be racing the clock to get everything done, this year. Of course, I do get a bit of help from Squirt:-)

The other task we focus on in January, is bottling. During harvest and then the holiday season, there's really no time to make much progress in this arena. We plan to hit it hard in January. Over the course of the next few months, you'll see several new vintages appearing, and maybe a surprise or two. You'll just have to stay tuned to find out what we've got planned!

A Recipe from Chef Beth Sogaard

Fig “Tapenade”

Sweet and a little savory, this makes a nice foil for salty cheeses and meats

Makes 20 appetizer servings

Yield: 1 pint

1/3 cup olive oil or vegetable oil

1 cup shallot - peeled and chopped

1 cup dried mission figs - stemmed and roughly chopped

1/3 cup Avio Sangiovese or other dry red wine

1 tsp. brown sugar

1/3 cup water

1 tsp. balsamic vinegar

Heat the olive oil in a medium sauce pan over medium heat. Stir in the shallots and cook until softened and lightly colored, about 5 minutes.

Add the figs, wine, sugar, water, vinegar and a pinch of salt and pepper. Bring to a boil, then reduce heat to maintain a slow simmer. Cook until the liquid is almost absorbed and the figs are tender, about 15-20 minutes.

Remove from the heat and let cool. Transfer to the work bowl of a food processor and pulse to make a chunky paste.

This will keep in the refrigerator for at least 3 weeks.

Per Serving (excluding unknown items): 45 Calories; 2g Fat (37.7% calories from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium.

Serving Ideas: Use to assemble mini sandwiches with brie and ham or spread on crostini with soft goat cheese. This is also delicious as a garnish to a cheese board for guests to spread on bread or crackers. Try as a condiment on your next grilled cheese sandwich!

Beth Sogaard Catering

"The No Worry Caterer"

Amador Vintage Market

9393 Main Street / P.O. 863 Plymouth, CA 95669

209-245-FOOD 209-245-3968 catering