The weekend is coming and you really need a vacation but you only have one day for a getaway. We invite you to come spend the day with us at Gainey Vineyard. The Santa Ynez Valley may be small, but it there is no shortage of things to do here. This ideal itinerary is filled with a balance of relaxation and adrenaline, time among nature and big-city sophistication including world-class wine and culinary delights.
Q: How many years have you worked at Gainey? A: In September it will be 9-years.
Q: How did you get into winemaking? A: When I was 18, I found out I was going to be a father and needed a job. I was living on the central coast at the time and my dad suggested I get a job in the local wine industry. In 1997, I had my first job at Fess Parker Winery. It was sometime in my second year that I caught the winemaking bug. I discovered I had aptitude for and passion for it. I can so clearly remember the day I came to realize that winemaking was what I wanted to do with my life. Almost twenty years later I am still pleased with that decision.
Most of us know the old adage “white wine with chicken/fish, red wine with red meat” but the rules have changed for the better. A lot of wine and food pairing comes down to personal taste, but those who really know wine and food (sommeliers, wine makers, chefs) do suggest a few guidelines to follow. While there are a few commonly agreed matches of food/wine, don’t let that stop you from keeping an open mind and finding what matches work best with your palate.
There are a variety of ways to ferment and store wine nowadays: oak barrels, stainless steel tanks, glass containers, and plastic. Historically, before the 1600’s, wines were stored and sold in wooden barrels because glass bottles weren’t around yet