Call Us 888-DAM-FINE

Harvest Lunches!!

Mmm Mmm! There’s nothing like home cooking, especially when it means a free lunch. As truck after truck enters the gates, with grape filled bins, the smiles on our faces begin to appear. Not only is it the sight of plump, ripe, SIP certified Sauvignon Blanc grapes coming in from our Dos Viñas Vineyard, but also the thought of lunch just a few hours away on the company tab.

During Crush, every Monday, Wednesday and Friday Niels and Bimmer like to sit down with the entire Castoro Crew for a big, family style meal. This past Wednesday was the first one of the year and Holy Cheese with some Castoro Zin was it good. We all take turns cooking for the 40 plus crew members and this year Cindy stepped up to the plate to get us started. As a little background, Cindy is our accounts payable department and let’s just say, you better pay your bills or you’re going to hear about it over and over again. She may even show up at your doorstep, and if she does, invite her in because wow can she cook.

Cindy cooked for two days straight, staying up till the wee hours of the night to make us all home-made pulled pork sandwiches, complete with her own special BBQ sauce and freshly cut coleslaw. This is of course, always served with a tall glass of grape juice fresh from the cellar. She set a standard that will be hard to beat and I don’t know how I’ll compete with that when it’s my turn to cook in late October.

Today, after receiving the last of the Sauvignon Blanc grapes from Dos Viñas, we were blessed with a BBQ feast from none other than Niels and Bimmer themselves. Not only do they make dam fine wine, but they can also grill up a storm. This storm included moist chicken breasts, BBQ beans, oven baked squash topped with cheese, and a salad with tomatoes and cucumbers freshly picked from their garden. As Cindy would say, “it’s now Nap:30 time,” because I’m so full, I’m falling asleep writing this blog.

The kicker was the 4 layer chocolate cake and the “harmonious” song to celebrate Mikel’s birthday. I won’t mention his age but he’s been at Castoro since the very beginning, and this place wouldn’t be what it is today if it weren’t for everything he has done. Also, although Mikel probably enjoyed it, I don’t think Castoro will be getting a record deal any time soon.

My mind keeps drifting off to what Monday’s lunch has in store for my stomach so that’s all for now. Once again thanks for reading,

Erik

IMG_5591

IMG_5589

IMG_5588