DECORATIVE BOX FILES MAYA 2016 TUTORIAL PROFESSIONAL
My first professional food memory was when I was a cashier at a small grocery store in Toledo and a customer was buying fresh garlic. So I escaped to California…isn’t that every young Midwesterner’s dream?īefore spending your days amidst grapevines, you had a life in the food world. In my adolescence and teen years, I watched my neighborhood become surrounded by shopping malls and subdivisions. Yes, I grew up on the outskirts of Toledo when there were still cornfields and wooded areas. You grew up in Ohio then moved to California?
She also offers New Yorkers smart tips on surviving a Zombie Apocalypse, because, well, you never know. I sat down with her to talk about her upbringing, how she came to own a vineyard in Long Island, and why she eschews conventional farming for Biodynamics. Not to diminish Page’s role in the final wine, but today’s interview spotlight shins on Shinn, the viticulturist. To that point, Shinn has spearheaded the region’s sustainability movement. The duo prove Long Island wineries can work sustainably - a region rife with disease pressure due to the climate - and still make lively, compelling, delicious wines. Shinn farms holistically using Biodynamic principles with the rare exception explained in the interview (and the reason they are not certified). They grow both red and white, mostly Bordeaux varieties. Now they own a winery: she manages the vineyard, Page works with Patrick Caserta to coax grapes into wine. Before they moved to the North Fork, they opened and ran the restaurant Home in New York, where, far ahead of the times, they served local wines with Page's local food. To steal a line from the Russian River Valley Winegrowers’ website: “Growing grapes for great wine is.a blend of science, art, and folk wisdom.” Shinn embodies that statement.Ī few weeks ago, I spent two days getting to know Shinn and her husband David Page. Shinn is a rock star of sorts, if you count an intellectual curiosity combined with deep respect for Mother Earth that results in the careful and responsible management of her vineyard. But with renewed interest in connecting with the land, giving rise to publications like Modern Farmer, growers of grapes are poised to entertain a new era of fandom growers like Barbara Shinn at Shinn Estate Vineyards in Long Island.īarbara and Panda the Dog Picking Grapes During Harvest 2016. It’s hard work somehow seen as less glamorous than being the creator of the fermented drink, which is curious since those of us who’ve actually spent time working in a cellar know winemakers live in cold, damp, decidedly unglamorous quarters most of the year. Someone who can walk the vines each day, shepherd the berries from bud break to veraison, and ensure their clean condition upon delivery to the winery. While plenty of winemakers around the world also grow their own grapes, often the job - truly a full-time role once vineyards hit a certain size - is relegated to someone else. Akin to fine food, excellent ingredients matter as much as the prowess of their handler, and starting with good fruit provides Hobbs the opportunity to make good wine. Thomas Keller would lose credibility if his staff unloaded a Sysco truck behind French Laundry ( or would he?). While winemakers building household name recognition speaks to industry growth, focusing predominantly on the producer supplants the grape grower's contribution to a wine’s success. Called "flying winemakers," Stéphane Derenoncourt, Paul Hobbs, and Michel Rolland are names that spring to mind. Rather, the vignerons who’ve gained enough acclaim to build a business consulting at myriad wineries around the world. And no, I don’t mean Sting, Drew Barrymore and the now defunct Brangelina. The culinary world has witnessed the remarkable rise in the cult of the chef the wine world version, albeit less mainstream, is the celebrity winemaker.
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