Monday, August 24, 2009

Numbers are a bugaboo!

Numbers are my BUGABOO! To be quite sure I was using the correct word, I found the definition of bugaboo to be: some imaginary thing that causes fear and worry. Yep, I had the correct word!

Numbers are used everywhere and in every facet of life. We read about the Dow being up or down and how these numbers effect our world. We read or hear on the news about the recession or about Cash for Clunkers or the banking problems. If you think about it, we hear about numbers a lot. They get woven into our minds and influence our lives.

I got an early start to my worry of numbers when I started school. It was a struggle and my fingers got a workout as I learned addition and subtraction. My mind would go numb as I fought my way through algebra. To this day, it throws me into a tizzy if someone interrupts my thoughts as I'm doing a calculation of some sort.

Even in cooking and eating I deal with numbers. When a recipe is reduced or increased; or when counting carbs or calories; or adding points for Weight Watchers. In my work as a Family Nurse Practitioner, the 'clinic numbers' ruled my life as I tried to see enough people in a day to support my salary.

And now in retirement, I find that numbers are hovering over my head and determining my day-to-day activities once again.

This time of year vineyard owners start thinking NUMBERS! As we prepare for harvest, we test the BRIX to measure the sweetness level of the grapes. The alcohol content of the wine is dependent on the sugar content of the grape - so this is an important number for the winemaker.

pH is tested to measure the strength of the acid in the grape. If the number is too low (and no corrections are made in the winery), the wine could have an astringent taste. If the number is too high, the wine will taste flat or flabby, and have a high potential for spoilage.

The third component that is tested is TOTAL ACID. These numbers measure the acids in the grape. The higher the total acid the more astringent the wine tastes. This makes the wine drinker 'pucker' when she consumes it. If the total acid is low, the wine will taste flat with no distinctive mouth feel.

This numbers game has already started in our vineyard for our Vignoles grapes, and will continue every two or three days until we harvest. Then it's on to Chambourcin, Cabernet Franc and Cynthiana.

Ye gads! See why the numbers are running my life and consequently driving me nuts?!

Thursday, July 9, 2009

New member of the BBV team

If you've been to the winery, you probably are familiar with a few faces. Depending on whether you come during the week, you may know Ann or Ronna. If you're a weekend frequent flyer, Cindy, Sherry or Pam may be serving you. And of course, one or more of us owners - Kathleen, Richard, Sarah or Scott - is usually hanging around too.

One member of the team you may not have met, and our newest BBV team member, is Forky.
Formally known as The Green Machine, Forky comes to us by way of Albuquerque, N.M. He can be touchy and a little testy at times, but always gets the job done. He has no trouble lifting heavy loads, can move forwards or backwards without much effort - depending on what the job calls for. And is proficient at the side to side motion too. Have you guessed our new team member is a forklift?

I would never have thought what a huge difference a forklift can make in a winery business. As we've grown, we have found out what a vital piece of equipment Forky is to us. From moving full tanks of wine, to racks of barrels to stacked pallets of cased wine, our business (and our backs) would be in worse shape without the help of Forky.






Wednesday, April 22, 2009

The 40-Year-Old Rookie

So, I was invited by my family (and business partners) to attend the Midwest Grape & Wine Conference at Tan-Tar-A Resort on Osage Beach this past February. Confidently, even boldly, I said “Heck yes, I’d love to go” and I mean, why not? I’m no big shot, but I am the Director of Operations for National Distributing Company – New Mexico. For those of you who don't know, National is a wine and spirits distributor. I’m responsible for an annual budget of $150 million dollars. I have 80 managers and associates that report to me. Midwest Grape & Wine Conference? Heck, this is what I do for a living already. Chest puffed out, I thought “I speak-ah the lingo. No prob-lemo."

Strolling into the first session, Introduction to Viticulture, with a smile and full of confidence I took my seat and prepared my pen and paper, took a drink of water, and got ready to shine. I think it was probably 10 minutes into the session when I began to feel a gastronomic sensation -- a knot in my gut. Tiny beads of perspiration gathered on my forehead as I looked at those around me nodding in comprehension. I felt the blood in my checks drain toward my toes as I realized what was happening … I didn’t understand a word of what was being said. Could I really not know what the speaker was communicating? How could this be? I sell wine and liquor for a living!


I found myself feverishly scribbling every single word spoken hoping to be able to translate later. At certain times I looked around the room for my family hoping to catch a friendly eye, a supportive wink or a crooked smile from them if only to boost my ego for a moment. By the end of the session, realizing there were many more sessions to attend over the weekend, I felt drained and defeated. Disheveled, I rose from my seat and staggered out of the room. My sister and mother approached and asked how it had gone. “Great!" I lied, “I’ll be right back."

Five minutes later I emerged, somewhat composed and ready to go to the next session. I had needed to ground myself. You see, for these people wine and grapes are not only their jobs, but their life and passion as well. And, they know their stuff.
They know much more than I do about the whole process, which, as I’ve learned, isn’t saying much. For the first time in nearly 15 years I felt like a rookie -- a 40-year-old rookie -- and I can’t wait to learn even more next year at the Grape & Wine Conference.

Perhaps I’ll have graduated to novice by then.

Sunday, February 8, 2009

Reminiscing about music

So, what’s the fuse about Mama Mia? Is it the story line that attracts so many viewers? The setting? The Greek isles inviting us all to jump into the blue waters. Or is it the music by ABBA? My vote is for the latter.

I can remember back to my pre-teen days when a family friend gave me a cassette tape of ABBA music. I’d put the cassette into my old-style player and sing at the top of my lungs. My favorite song of all? Mamma Mia. The rhythm. The lyrics. The beat. It was all golden to my ears.

Later in my high school years, I have strong memories of my parents cleaning house in tandem to Take a Chance on Me, Waterloo and The Dancing Queen. Music turned up loud, they dusted and vacuumed while moving’ and groovin’ to ABBA.

Where is all of this going you may ask? Well, I’ve been reminiscing about the music of ABBA because we’re throwing a Mama Mia party Feb. 28. We’ll have a big screen TV and play the sing-along version of the movie. While February includes Valentine’s Day and is proposed by card manufacturers that the month is about couples and relationships, we like to celebrate Her in February – thus the chick-flick movie themed party at the end of the month.

But really, ABBA’s music holds special memories for many of us Gen Xers (and Boomers!) in one way or another. And the bottom line is, ABBA’s music makes us feel good and happy! Hope you can make it to our Mama Mia party and sing your hearts out with us!