Summer 2000
General winery news:
Napa & Sonoma still clear of glassy-
On June 23 of this year a federal emergency declaration was issued for the glassy-winged sharpshooter infestation in California. A joint state-federal plan will allocate $36 million to preventing the spread of this pest, which has already devastated vineyards in Riverside County. Infestations have also been found in eleven other counties including Fresno, Sacramento, Kern and Tulare. If unchecked, it is feared that the insect will spread northward, further damaging California vineyards and other crops.
According to Ed Weber, Napa County Farm Advisor for the University of California Co-op Extension (and a JPV alumnus), the GWSS was inadvertently introduced into Southern California about 10 years ago and is of particular concern to grape growers due to its ability to transmit Xylella fastidiosa, the bacterium that causes Pierce's Disease. The GWSS was identified about three years ago in the Temecula region of Southern California. Today, Pierce's Disease is so widespread that the future viability of the region to produce grapes is in doubt.
Glassy-winged sharpshooter adult next to the smaller blue-green sharpshooter. The GWSS feeds on over 100 plant species including almond, apple, apricot, cherry, citrus, eucalyptus, grape, magnolia. oak, peach and walnut.
"We are being extremely vigilant," reports Philippe Pessereau, JPV's viticulturist. "As soon as vine growth began this year, we set traps in all our vineyards and currently monitor them a minimum of every two weeks. Results are sent to the Napa County Ag Commis-sioner. So far, the insect is not present in any of our vineyards."
In "Vineyard Views," a University of California Co-op extension newsletter dated December 29, 1999, Weber describes the scope of the threat: "Several factors make the glassy-winged sharpshooter a much more important vector of Pierce's disease than the blue-green sharpshooter (BGSS), which is currently the most important vector in the North Coast:
Adult glassy-winged sharpshooters on
a grape cane.
"Glassy-winged sharpshooters could dramatically change this pattern. They feed on stems rather than leaves, and will often feed right at the base of canes. By inoculating Xylella fastidiosa so close to the vine's permanent wood, infections made during the summer months are likely to result in chronic Pierce's Disease. This will give rise to exponential increases in disease incidence and Pierce's Disease will no longer be just an edge disease.
"Of considerable importance right now is identifying where in California glassy-winged sharpshooters already exist and trying to limit their spread to other areas. One of the likely ways that spread will occur is with the movement of contaminated nursery stock. GWSS
feed and reproduce on a wide range of ornamental plants. Many large ornamental nurseries are in Southern California and they ship plants throughout the state." The California Dept. of Food & Agriculture is currently inspecting all such shipments from infested counties, but a visual inspection program may not be sufficient because the egg masses of GWSS are very difficult to detect. Trapping in retail nurseries is already occurring in Napa County, but because plants move in and out relatively quickly, most introductions will not be detected this way. For further information about Pierce's Disease and glassy-winged sharpshooters, go to the following websites:
Joseph Phelps Vineyards launches new on-line shopping page at shop.josephphelps.com
A new, more efficient, on-line shopping page is up and running on the web, with a good assortment of wines available for sale. (It's important to note that we can only ship to reciprocal states which include AK, CA, CO, IA, ID, IL, LA, MN, MO, MT, NE, NH, NM, NV, OR, RI, WA, WI AND WV.)
The new page is being hosted by Winetasting.com, a new on-line shopping site where, beginning in October, customers will have the option of purchasing wines from different wineries in the same shopping cart, and having them ship in one package with one credit card charge. In addition to Phelps, other participating wineries include Arrowood, Burgess, Chateau Montelena, Far Niente, Trefethen, Stag's Leap Wine Cellars, Ravens-wood and Schramsberg.
At this time we only have the ability to program a 10% case discount into the site, so Phelps Preferred members will still have to order directly from the winery to receive their additional discount. Take a look and let us know what you think.
Special Report:
Philippe Pessereau & Bulmaro Montes
In May of this year, Philippe Pessereau, JPV's viticulturist, and Bulmaro Montes, JPV's vineyard manager, traveled to Europe to visit vintners in the Loire Valley and Burgundy regions of France. Winemaker Craig Williams joined them in Burgundy as they visited domaines in Chambolle-Musigny, Vosne-Romanée, Nuits St. Georges, Puligny Montrachet, and others. Philippe, a French native, acted as translator.
The purpose of the trip was two-fold: to visit Burgundy producers, and to gather information on biodynamic farming. JPV is currently working with Alan York, a Mendocino County-based consultant who applies biodynamic farming principles to California vineyards, and Philippe was especially interested in speaking with French vintners on the subject.
Bulmaro Montes (left) in the Condrieu vineyard of Yves Cuilleron (right), with the Rhône River flowing behind them.
Biodynamic farming was invented in 1924 by Rudolf Steiner, an Austrian philosopher, scientist and artist who listened to farmers complain for years about poor crop quality. Whether trying to grow cereals, grains, row crops or vegetable gardens, farmers wanted to increase plant health and crop vitality. When Steiner's principles of biodynamic farming were applied, the results were dramatic, particularly in years when severe weather conditions would have otherwise adverselyaffected the crop.
Yet Steiner's theories have never gained widespread acceptance and are often a source of controversy. Philippe found vintners in France reluctant to talk aboutbiodynamic farming, even though they were applying many of its principles. And their reluctance is not surprising.
When Steiner's unorthodox farming methods are described, some find them simplistic, like something out of the Farmer's Almanac. Others apply a more mystical interpretation.
Biodynamic Farming -- Mysticism or Science?
The foundation of biodynamic agriculture is three-pronged. Its based on the application of horn manure, horn silica and compost.
Horn manure: A cow horn is hollowed out and filled with cow manure. It is then buried in the field or vineyard at the fall equinox, and dug up during the spring equinox. It is thought that the movement of the moon and sun energizes the preparation. The manure is then taken out of the horn and placed in special clay jars for storage. A small amount is extracted from the jar, mixed with water, and sprayed on the ground to enliven the soil. One cow horn is sufficient to treat two acres and foster humus formation.
Horn silica: Often called feldspar, silica is also placed in a cow horn and buried in the field, but this time it is buried during the spring equinox and dug up at the fall equinox. It is thought to enhance plant growth through photosynthesis
Compost: The compost is produced by combining green plant tissue, pomace (in vineyards), hay and cow manure. To control and enhance the composting process, biodynamic preparations are used during the making of the compost pile.
Philippe took this picture of a biodynamic farming experiment in Meursault. After transplant, these plants received an application of horn manure (right side). The left side was grown in regular, untreated soil. The clear difference between the two lends credence to Steiner's theories.
Joseph Phelps Vineyards has set aside 15 acres on the home ranch in Spring Valley for biodynamic research. In addition to the application of cow horn manure, horn silica and compost, biodynamic agriculture precludes the use of any fertilizers, herbicides or pesticides. So far we are still at the very beginning stages of the project, but stay tuned for further developments.
Our Featured Restaurant:
Restaurant creators and developers Michael Morton and Scott DeGraff opened Nine in April 2000, creating a classic Chicago steakhouse with a contemporary American flare.
Morton says, "Nine is a clubhouse for today, where you can sit down in jeans or a suit and order a hamburger, feast on one of the best steaks in Chicago or enjoy a lighter meal."
Executive chef Michael Shrader says,"Expect simplicity with classic foundations and interesting flavor combinations. My goal is to create three or four harmonious elements on a plate, with a balance of taste, texture and eye appeal."
A graduate of San Francisco's California Culinary Academy, Shrader was Executive Sous Chef at Jeremiah Tower's Stars, and Executive Chef at Northern California's Buckeye Roadhouse and Big Horn Grill. In 1995, he was awarded the sole United States scholarship to the Ritz Escoffier École Gastronomique in Paris, where he trained in French culinary method, technique and history.
Samples from the Menu
APPETIZERS
SALMON
Gravlax, new potato salad, fennel & lemon vinaigrette
CARPACCIO
Sliced raw sirloin, endive, radicchio, arugula, parmigiano and balsamico
SALADS
LOBSTER
Maine lobster, French green beans & mushrooms, lemon tarragon vinaigrette
NINE VEGGIE
Chopped raw vegetables, fresh oregano & Champagne vinaigrette, tossed tableside
ENTRÉES
STEAKS
New York Sirloin
Porterhouse
Filet Mignon, Béarnaise
ENTRÉES (cont.)
CHILEAN SEA BASS
Wrapped in pancetta, celery root, black trumpet mushrooms & white truffle oil
PASTA ONE
Linguine, Carolina rock shrimp, tomato, basil & garlic
FIRE CHICKEN
Oven roasted with chipotle pepper marinade & macaroni- cheddar gratin
DESSERTS
STRAWBERRY SHORTCAKE
Buttermilk biscuit, crème fraiche
WARM BANANA TART
Vanilla ice cream, walnut brittle, caramel sauce
GOOSE ISLAND
ROOT BEER FLOAT
Chocolate chip cookies, chocolate straws
Chef Shrader's Roasted Squab with Black Truffle Risotto, Syrah & Currant Reduction & Crispy Veal Sweetbreads
Recommended wine: Joseph Phelps Syrah
MARINADE FOR THE SQUAB
Add rice to pot and stir constantly with wooden spoon until rice is transparent. about 5-8 min.
Add 3/4 cup chicken stock. Stir rice over med. to high heat until stock has evaporated. Repeat this process until rice becomes "al dente". (Risotto should be firm textured yet yielding to the tooth.) This will take approx. 20-25 min. The rice should be creamy and hold together.
Remove from heat. Stir in remaining butter, truffles and thyme. Season to taste with salt & pepper. Keep in warm place.
FOR THE SYRAH & CURRANT SAUCE
Over high heat, reduce Syrah by 3/4. Add veal stock and reduce by 1/2 over med. to high heat.
Strain sauce through fine meshed sieve. Discard vegetable matter. Season sauce to taste with salt & pepper. Add currants. Whisk in butter just before serving.
FOR THE SQUAB
Cook squab in 375 degree oven for 30-45 minutes or until medium rare. Remove from oven and let cool about 10 min. in a warm place. You can remove squab from bone or serve whole if you prefer.
FOR THE SWEETBREADS
Remove from liquid and plunge into an ice bath until completely cooled. Once cool, remove membrane from sweetbreads and cut into small sized portions.
Heat butter in hot sauté pan, season sweetbreads with salt and pepper. Sear on all sides until they are caramelized and crunchy.
PLATING
Warm plates in oven.
Pour 2 oz. sauce around plate. Place small amount risotto in center of plate.
Rewarm squab and place slightly left of risotto or on top if bird is deboned.
Place 3 pieces of sweetbreads around each plate.
Shave whole truffle in thin slices over each plate, randomly dispersing around.
Sprinkle small amount of fresh chopped thyme around each dish. Serve warm.
Phelps Preferred Members:
Present your membership card at Nine Restaurant and receive a complimentary dessert!
Personnel Corner:
Ana Gonzalez: Joseph Phelps Vineyard's
Ana Gonzalez is a very determined woman. When she came to this country in 1983 for the first time, her goal was to get a job, save some money and buy a house.
"Unfortunately," she relates, "I spent all the money I earned on presents for people back home. I think I had 14 shopping bags with me on that return trip."
After four years she managed to save up enough for a downpayment, and in 1992 bought a house in Napa where her son Julio and daughter-in-law Karina currently live.
When asked how she'd managed to save up the money, she explains, "That's what my kids used to ask me. 'How are you going to buy a house? You're always saying you never have any money.'
'Well, I know that's what I told you,' I'd say. 'But that's because I knew I'd give it to you if you asked, and then I really wouldn't have any!'"
Her thriftiness has served her well. In March of this year Ana moved into a second house which she bought in partnership with her daughter Gabriella and son-in-law Antonio.
Ana was born in Guadalajara in 1956. Her father worked as a laborer in a warehouse and her mother stayed home with their children, 8 daughters and one son in all. Ana was married at the age of 14 and had 3 children. (Today, her sons David and Julio work in the cellar at JPV and she lives with Gabriella and Antonio, and her 5-year old daughter Daniella.)
Despite the demands that 3 children must have made on the young girl, Ana attended a private nursing school for 2 years and worked as a registered nurse in a hospital in Guadalajara. She's taken additional nursing courses at Napa Valley college, but has not taken the test to obtain her nurse's license here.
"I need to be 100% bilingual to take that test," she worries. "And anyway, I've changed my vocation since coming to this country. I like cooking more than nursing -- probably because I love to eat!"
Ana has been working for JPV since 1989 and currently cooks for occasional trade and social events, as well as supervises the housekeeping staff.
Napa & Sonoma still clear of glassy-
winged sharpshooter
On June 23 of this year a federal emergency declaration was issued for the glassy-winged sharpshooter infestation in California. A joint state-federal plan will allocate $36 million to preventing the spread of this pest, which has already devastated vineyards in Riverside County. Infestations have also been found in eleven other counties including Fresno, Sacramento, Kern and Tulare. If unchecked, it is feared that the insect will spread northward, further damaging California vineyards and other crops. According to Ed Weber, Napa County Farm Advisor for the University of California Co-op Extension (and a JPV alumnus), the GWSS was inadvertently introduced into Southern California about 10 years ago and is of particular concern to grape growers due to its ability to transmit Xylella fastidiosa, the bacterium that causes Pierce's Disease. The GWSS was identified about three years ago in the Temecula region of Southern California. Today, Pierce's Disease is so widespread that the future viability of the region to produce grapes is in doubt.
Glassy-winged sharpshooter adult next to the smaller blue-green sharpshooter. The GWSS feeds on over 100 plant species including almond, apple, apricot, cherry, citrus, eucalyptus, grape, magnolia. oak, peach and walnut. "We are being extremely vigilant," reports Philippe Pessereau, JPV's viticulturist. "As soon as vine growth began this year, we set traps in all our vineyards and currently monitor them a minimum of every two weeks. Results are sent to the Napa County Ag Commis-sioner. So far, the insect is not present in any of our vineyards."
In "Vineyard Views," a University of California Co-op extension newsletter dated December 29, 1999, Weber describes the scope of the threat: "Several factors make the glassy-winged sharpshooter a much more important vector of Pierce's disease than the blue-green sharpshooter (BGSS), which is currently the most important vector in the North Coast:
- GWSS is a much stronger flier and will move further into vineyards than BGSS
- GWSS feeds and reproduces on a greater range of plants than does BGSS
- GWSS feeds on stems rather than leaves
Adult glassy-winged sharpshooters ona grape cane.
"Glassy-winged sharpshooters could dramatically change this pattern. They feed on stems rather than leaves, and will often feed right at the base of canes. By inoculating Xylella fastidiosa so close to the vine's permanent wood, infections made during the summer months are likely to result in chronic Pierce's Disease. This will give rise to exponential increases in disease incidence and Pierce's Disease will no longer be just an edge disease.
"Of considerable importance right now is identifying where in California glassy-winged sharpshooters already exist and trying to limit their spread to other areas. One of the likely ways that spread will occur is with the movement of contaminated nursery stock. GWSS
feed and reproduce on a wide range of ornamental plants. Many large ornamental nurseries are in Southern California and they ship plants throughout the state." The California Dept. of Food & Agriculture is currently inspecting all such shipments from infested counties, but a visual inspection program may not be sufficient because the egg masses of GWSS are very difficult to detect. Trapping in retail nurseries is already occurring in Napa County, but because plants move in and out relatively quickly, most introductions will not be detected this way. For further information about Pierce's Disease and glassy-winged sharpshooters, go to the following websites:
- danr.ucop
- www. cnr. berkeley. edu/xylell
- www.cdfa.ca.gov
Joseph Phelps Vineyards launches new on-line shopping page at shop.josephphelps.com
A new, more efficient, on-line shopping page is up and running on the web, with a good assortment of wines available for sale. (It's important to note that we can only ship to reciprocal states which include AK, CA, CO, IA, ID, IL, LA, MN, MO, MT, NE, NH, NM, NV, OR, RI, WA, WI AND WV.)
The new page is being hosted by Winetasting.com, a new on-line shopping site where, beginning in October, customers will have the option of purchasing wines from different wineries in the same shopping cart, and having them ship in one package with one credit card charge. In addition to Phelps, other participating wineries include Arrowood, Burgess, Chateau Montelena, Far Niente, Trefethen, Stag's Leap Wine Cellars, Ravens-wood and Schramsberg.
At this time we only have the ability to program a 10% case discount into the site, so Phelps Preferred members will still have to order directly from the winery to receive their additional discount. Take a look and let us know what you think.
Special Report:
Philippe Pessereau & Bulmaro Montes
study controversial farming methods on trip
to France
In May of this year, Philippe Pessereau, JPV's viticulturist, and Bulmaro Montes, JPV's vineyard manager, traveled to Europe to visit vintners in the Loire Valley and Burgundy regions of France. Winemaker Craig Williams joined them in Burgundy as they visited domaines in Chambolle-Musigny, Vosne-Romanée, Nuits St. Georges, Puligny Montrachet, and others. Philippe, a French native, acted as translator. The purpose of the trip was two-fold: to visit Burgundy producers, and to gather information on biodynamic farming. JPV is currently working with Alan York, a Mendocino County-based consultant who applies biodynamic farming principles to California vineyards, and Philippe was especially interested in speaking with French vintners on the subject.
Bulmaro Montes (left) in the Condrieu vineyard of Yves Cuilleron (right), with the Rhône River flowing behind them. Biodynamic farming was invented in 1924 by Rudolf Steiner, an Austrian philosopher, scientist and artist who listened to farmers complain for years about poor crop quality. Whether trying to grow cereals, grains, row crops or vegetable gardens, farmers wanted to increase plant health and crop vitality. When Steiner's principles of biodynamic farming were applied, the results were dramatic, particularly in years when severe weather conditions would have otherwise adverselyaffected the crop.
Yet Steiner's theories have never gained widespread acceptance and are often a source of controversy. Philippe found vintners in France reluctant to talk aboutbiodynamic farming, even though they were applying many of its principles. And their reluctance is not surprising.
When Steiner's unorthodox farming methods are described, some find them simplistic, like something out of the Farmer's Almanac. Others apply a more mystical interpretation.
Biodynamic Farming -- Mysticism or Science?
The foundation of biodynamic agriculture is three-pronged. Its based on the application of horn manure, horn silica and compost.
Horn manure: A cow horn is hollowed out and filled with cow manure. It is then buried in the field or vineyard at the fall equinox, and dug up during the spring equinox. It is thought that the movement of the moon and sun energizes the preparation. The manure is then taken out of the horn and placed in special clay jars for storage. A small amount is extracted from the jar, mixed with water, and sprayed on the ground to enliven the soil. One cow horn is sufficient to treat two acres and foster humus formation.
Horn silica: Often called feldspar, silica is also placed in a cow horn and buried in the field, but this time it is buried during the spring equinox and dug up at the fall equinox. It is thought to enhance plant growth through photosynthesis
Compost: The compost is produced by combining green plant tissue, pomace (in vineyards), hay and cow manure. To control and enhance the composting process, biodynamic preparations are used during the making of the compost pile.
Philippe took this picture of a biodynamic farming experiment in Meursault. After transplant, these plants received an application of horn manure (right side). The left side was grown in regular, untreated soil. The clear difference between the two lends credence to Steiner's theories.
Joseph Phelps Vineyards has set aside 15 acres on the home ranch in Spring Valley for biodynamic research. In addition to the application of cow horn manure, horn silica and compost, biodynamic agriculture precludes the use of any fertilizers, herbicides or pesticides. So far we are still at the very beginning stages of the project, but stay tuned for further developments.
Our Featured Restaurant:
New Chicago Steakhouse Sizzles
Restaurant creators and developers Michael Morton and Scott DeGraff opened Nine in April 2000, creating a classic Chicago steakhouse with a contemporary American flare.
Morton says, "Nine is a clubhouse for today, where you can sit down in jeans or a suit and order a hamburger, feast on one of the best steaks in Chicago or enjoy a lighter meal."
Executive chef Michael Shrader says,"Expect simplicity with classic foundations and interesting flavor combinations. My goal is to create three or four harmonious elements on a plate, with a balance of taste, texture and eye appeal."
A graduate of San Francisco's California Culinary Academy, Shrader was Executive Sous Chef at Jeremiah Tower's Stars, and Executive Chef at Northern California's Buckeye Roadhouse and Big Horn Grill. In 1995, he was awarded the sole United States scholarship to the Ritz Escoffier École Gastronomique in Paris, where he trained in French culinary method, technique and history.
SALMON
Gravlax, new potato salad, fennel & lemon vinaigrette
CARPACCIO
Sliced raw sirloin, endive, radicchio, arugula, parmigiano and balsamico
SALADS
LOBSTER
Maine lobster, French green beans & mushrooms, lemon tarragon vinaigrette
NINE VEGGIE
Chopped raw vegetables, fresh oregano & Champagne vinaigrette, tossed tableside
ENTRÉES
STEAKS
New York Sirloin
Porterhouse
Filet Mignon, Béarnaise
CHILEAN SEA BASS
Wrapped in pancetta, celery root, black trumpet mushrooms & white truffle oil
PASTA ONE
Linguine, Carolina rock shrimp, tomato, basil & garlic
FIRE CHICKEN
Oven roasted with chipotle pepper marinade & macaroni- cheddar gratin
DESSERTS
STRAWBERRY SHORTCAKE
Buttermilk biscuit, crème fraiche
WARM BANANA TART
Vanilla ice cream, walnut brittle, caramel sauce
GOOSE ISLAND
ROOT BEER FLOAT
Chocolate chip cookies, chocolate straws
Recommended wine: Joseph Phelps Syrah
MARINADE FOR THE SQUAB
- 4 ea squab
- olive oil as needed
- garlic, crushed, to taste
- Marinate for 24 hrs., chilled and covered
- 2 cups Arborio rice
- 1/2 yellow onion, diced
- 2 cloves garlic, chopped
- 12 sprigs fresh thyme, chopped
- 10 Tbsp. whole butter
- 5 cups chicken stock
- Salt & black pepper
- 1 oz. black French truffles, chopped
- 1 whole, small black truffle
Add rice to pot and stir constantly with wooden spoon until rice is transparent. about 5-8 min.
Add 3/4 cup chicken stock. Stir rice over med. to high heat until stock has evaporated. Repeat this process until rice becomes "al dente". (Risotto should be firm textured yet yielding to the tooth.) This will take approx. 20-25 min. The rice should be creamy and hold together.
Remove from heat. Stir in remaining butter, truffles and thyme. Season to taste with salt & pepper. Keep in warm place.
FOR THE SYRAH & CURRANT SAUCE
- 1 bottle Joseph Phelps Syrah
- 2 shallots, diced 1/2 inch
- 1/2 carrot, peeled & diced 1/2 inch
- 1 stalk celery, diced 1/2 inch
- 1 bay leaf
- 6 peppercorns
- 1 crushed juniper berry
- 2 sprigs fresh thyme
- 4 cups veal stock
- 4 Tbsp. whole butter, unsalted
- 1/2 cup black currants
Over high heat, reduce Syrah by 3/4. Add veal stock and reduce by 1/2 over med. to high heat.
Strain sauce through fine meshed sieve. Discard vegetable matter. Season sauce to taste with salt & pepper. Add currants. Whisk in butter just before serving.
FOR THE SQUAB
Cook squab in 375 degree oven for 30-45 minutes or until medium rare. Remove from oven and let cool about 10 min. in a warm place. You can remove squab from bone or serve whole if you prefer.
FOR THE SWEETBREADS
- 12 oz. fresh veal sweetbreads
- 3 cups water
- 1/2 cup white wine
- 1 stalk celery, rough cut
- 1 carrot, rough cut
- 1 onion, rough cut
- 3 black peppercorns
- 2 Tbsp. whole butter,
- unsalted
Remove from liquid and plunge into an ice bath until completely cooled. Once cool, remove membrane from sweetbreads and cut into small sized portions.
Heat butter in hot sauté pan, season sweetbreads with salt and pepper. Sear on all sides until they are caramelized and crunchy.
PLATING
Warm plates in oven.
Pour 2 oz. sauce around plate. Place small amount risotto in center of plate.
Rewarm squab and place slightly left of risotto or on top if bird is deboned.
Place 3 pieces of sweetbreads around each plate.
Shave whole truffle in thin slices over each plate, randomly dispersing around.
Sprinkle small amount of fresh chopped thyme around each dish. Serve warm.
Phelps Preferred Members:Present your membership card at Nine Restaurant and receive a complimentary dessert!
Personnel Corner:
Ana Gonzalez: Joseph Phelps Vineyard's
multi-talented housekeeper, flower arranger
& part-time chef...
Ana Gonzalez is a very determined woman. When she came to this country in 1983 for the first time, her goal was to get a job, save some money and buy a house."Unfortunately," she relates, "I spent all the money I earned on presents for people back home. I think I had 14 shopping bags with me on that return trip."
After four years she managed to save up enough for a downpayment, and in 1992 bought a house in Napa where her son Julio and daughter-in-law Karina currently live.When asked how she'd managed to save up the money, she explains, "That's what my kids used to ask me. 'How are you going to buy a house? You're always saying you never have any money.'
'Well, I know that's what I told you,' I'd say. 'But that's because I knew I'd give it to you if you asked, and then I really wouldn't have any!'"
Her thriftiness has served her well. In March of this year Ana moved into a second house which she bought in partnership with her daughter Gabriella and son-in-law Antonio.
Ana was born in Guadalajara in 1956. Her father worked as a laborer in a warehouse and her mother stayed home with their children, 8 daughters and one son in all. Ana was married at the age of 14 and had 3 children. (Today, her sons David and Julio work in the cellar at JPV and she lives with Gabriella and Antonio, and her 5-year old daughter Daniella.)
Despite the demands that 3 children must have made on the young girl, Ana attended a private nursing school for 2 years and worked as a registered nurse in a hospital in Guadalajara. She's taken additional nursing courses at Napa Valley college, but has not taken the test to obtain her nurse's license here.
"I need to be 100% bilingual to take that test," she worries. "And anyway, I've changed my vocation since coming to this country. I like cooking more than nursing -- probably because I love to eat!"
Ana has been working for JPV since 1989 and currently cooks for occasional trade and social events, as well as supervises the housekeeping staff.
