I received an e-mail yesterday from some folks that suggested I
take part in Saint Louise Regional Hospital’s
”
Gilroy’s Biggest Loser
”
contest. The same folks e-mailed me this morning and said to
forget it
– the contest was about losing weight!
I received an e-mail yesterday from some folks that suggested I take part in Saint Louise Regional Hospital’s “Gilroy’s Biggest Loser” contest. The same folks e-mailed me this morning and said to forget it – the contest was about losing weight!
This is my last column. It is time to say goodbye after two years of being “The Wine Guy.”
Some folks have inquired why am I retiring now, others asking why didn’t I do it sooner?
While the writing and deadlines never quite caught up with me, as I thought they would, I decided I had said quite a bit in 103 columns. I wanted to hang up the pen before things became repetitive and boring. I also felt it was time to refocus some energy on my main passion, my work at St. Joseph’s Family Center.
I won’t self-deprecate anymore, but I did want to say thanks to the people who have supported me during my run, and to share a few last tidbits on wine.
When the nice folks at the South Valley Newspaper group inquired if I was interested in doing this column, I was a bit apprehensive. I had not done anything like this before and I wanted to uphold the good name of the Morgan Hill Times, Hollister Free Lance and the Gilroy Dispatch. With their encouragement, the entire staff (and my fellow columnists) made me feel welcome. It is impossible to thank everyone, but I do want to tip my hat to Mark Derry, Steve Staloch, Andi Joseph and Chris Riley for making this a great adventure.
In the course of two years, I was able to visit many places and get to know the owners, wine makers and staff in the wine industry. The approachability and customer service you find in Hollister, Gilroy, San Martin and Morgan Hill wineries are second-to-none! Couple this with the individuality that each winery can express – both in the wine they make and the architecture that encompasses their vineyards and facilities – and what you end up with is a hidden jewel in wine country, not some color-by-number winery that gets lost in the shuffle of crowded, overexposed wine regions.
To the Besson family, who graciously has showed me wonderful insight and hospitality toward understanding all the love and passion that goes into running a third generation, family operated vineyard. I promise to eat less fruit off the vines from now on.
My bi-monthly dinner group – what can I say that has not already been said? Some of my best columns came from our gatherings. Maybe now I can enjoy them even more.
I would be remiss to not thank my co-workers at Leal Vineyards. You have inspired me to work hard, become more educated and relish the fortune I have to work with such great people. I also appreciate your humor and patience with my fastidiousness, especially when I end up breaking more stuff than all of you put together!
Finally, I wish to thank the thousands (OK, a few dozen) loyal readers who kept the compliments flowing – much like a good Bordeaux in a crystal wine glass. I never became tired of hearing “nice job” or the occasional pat on the back for writing something that had meaning.
I part your company by simply reiterating a few things I have tried to champion to readership over the last 24 months:
– Fine, delicious wine does not have to be expensive. Do not be over influenced by points and ratings. Let your palate decide what you like.
– Embrace diversity. There are many tasty wines being made all over the world. Experiment with new wines and try different food and wine combinations.
– Cultivate a relationship with a good wine merchant, your favorite local winery or retail shop. If you take care of them, they will take care of you.
– In general, most red wines are served too warm and white wine too cold. Try about 50-55 degrees for most whites and 55-65 degrees for most reds.
– Match your wines to the situation – the climate, ambiance, your mood and who will be there to share it. Most importantly, wine always will be better with food, and the company of family and good friends.
If I am lucky, I may return now and again for a “guest column” or when the newspaper group is desperate for material. Until then, keeping pulling those corks and enjoying one of life’s great pleasures.
Cheers!
