Winemaking and Baseball . . .
One of the most enduring memories of my childhood in the late 70’s is of making wine with my Grandfather and Father. Every year this tradition unfolded against the backdrop of baseball’s League Championship Series and the World Series. To this day I cannot watch playoff baseball without the scents of winemaking filling my brain.
This whole process began with the delivery of a truckload of zinfandel grapes in wooden crates which were stacked beside the bulkhead doors of the basement. The three of us would transfer this huge pile into the basement and then into the wine cellar. The grapes would be washed and ground and this mash would sit in an open fermentation barrel until a thick, sweet crust formed on top. This crust whispered and cackled with fermentation and I was always captivated by the sound. Sometime later, timing had something to do with moon phase, the lower plug would be hammered out and semi-clear, fermenting grape juice would spill into buckets which then would be emptied into the aging barrels lying on their sides nearby. One of my assigned tasks was washing the barrels in October’s dwindling light and bracing air. The musty aroma of wine barrels combined with the smell of nearby piles of fallen leaves is a full measure of sweet remembrance.
The spray from the cold water coming out of the hose doused my arms and feet and resulted in numerous trips into my Grandmother’s kitchen in order to warm up. A hot mug of Ovaltine often awaited me and I would use the opportunity to run into the parlor and monitor the progress of my beloved Cincinnati Reds. Once warm and Joe Garagiola threw to commercial break I would venture back outside to complete my washing.
I came away from this experience with all the joy my heart could contain and a small bit of disillusionment. We had arrived early to try and collect some autographs. My father propped me up on the visiting dugout, my Reds jacket a beacon of youthful, unbridled enthusiasm. It was, perhaps, the only bright red jacket in the entire stadium. My heroes passed just feet away from me as they made their way into the dugout, but they made no eye contact. There they went, Johnny Bench, Tony Perez, Davy Concepcion, Joe Morgan, Pete Rose, Ken Griffey, Cesar Geronimo, and George Foster! Not one of them even noticed me and I collected no Reds autographs. I didn’t understand how this could happen. The Reds won the game and then swept the Series two days later. I was overjoyed but tempered that with the realization that I should not invest so heavily in the individual players. I was content to return to my barrel washing duties and my Grandmother’s kitchen.
Our Prime Directive . . .
Serving hamburgers prepared with pride and care using Brandt all natural beef. This is single-origin beef raised with no hormones or antibiotics on a family-owned sustainable ranch. Throughout our menu we use the highest quality ingredients, in their purest form, often organic and from local sources.
Proudly serving Brandt All Natural Beef
Providence Farmers Market – November through April
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Recent Posts
- Our schedule for the week of May 13, 2024. Two stops on South Water Street, one trip to Phantom Farms Brewing in Cumberland and two visits to The Guild PVD Beer Garden in the 195 District Park.
- Our schedule for the week of May 6, 2024 has three public appearances. On Friday we’ll be at the Highlands on the East Side and Phantom Farms Brewing. Then on Saturday we travel to Crook Point Brewing Company.
- Our schedule for the week of April 29, 2024 includes four services on South Water Street, the season opener of the Hope Street Farmers Market on Saturday, and a trip to Phantom Farms Brewing in Cumberland on Sunday.
- Our schedule for the week of April 22, 2024.
- Our schedule for the week of April 15, 2024. Three public appearances this week: Friday evening at Phantom Farms Brewing in Cumberland, Saturday morning at the Providence Farmers Market, and on Sunday we’re at the Providence Flea.
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