California Wine Tour: Day 5

Wow, this week has gone by fast.  I could tell today that my body physically and mentally was completely worn out.  This marathon keeps testing me but I’m still trying to soak up every moment I can.

This morning, bright and early, we took a trip to Seguin Moreau.  This is the number one barrel company in the US and France.  They use French oak and American oak.  The men that make the barrels are called coopers.  After a cooper crafts barrels completely by hand (with no machine) for four years, they earn the name Master Cooper.  Today we were shown how to change a staff out and rebuild the barrel to make sure that it wouldn’t leak.  Seguin Moreau is completely sustainable and you might think that is weird since they cut down trees for their product.  But the French government overlooks everything they do in France and they can regulate the sustainable rules.  I have a lot of respect for barrel making now and can really appreciate aged wine in barrels.  Seguin Moreau sells 90,000 barrels a year but only 2% of the whole wine industry is barrel fermented.  

After the cooperage, we took an hour and a half drive to Sonoma County and pulled onto 1,700 acres on MacMurray Ranch.  This is the property I was in charge of studying and found out a lot of great information before coming there but nothing can compare to actually seeing the ranch.  We were able to walk through the two original barns that Fred MacMurray (Hollywood star in My Three Sons) built.  Also, we walked through the MacMurray’s house with all the furniture that was originally in the house.  This property has so much history and was extremely special to see especially since I studied it before hand.  Bridget was our host today.  She works for E & J Gallo, which is the company that owns the MacMurray Ranch.  I took so many pictures at this place because it was absolutely stunning.   I can only wish one day my everyday will consist of sitting on a wrap around porch sipping wine and looking out to beautiful property.

Leaving MacMurray Ranch we had about a thirty-minute drive to the restaurant Cyrus.  This restaurant was extreme luxury.  The Maître d’hôtel, Nick, was very nice in explaining their history and giving us advice on how to go about designing and taking a risk in being an entrepreneur for the restaurant business.   His executive chef, Chef Douglas, was very VERY honest about what he sees in the restaurant business and how he is also changing the menu to help cut food cost and make the biggest profit.  We only spent an hour there but learned a lot from this two gentlemen.

The last (semi-last) place we went was Gene’s house owner and entrepreneur of Barbers Q.  This restaurant is designed off of Memphis BBQ and he wanted to bring the concept to California.  Before I get into the restaurant, Gene opened his house to us and we enjoyed a two-hour reception with Rob Sinskey’s wine from his vineyard.  After the reception and seeing his beautiful property, we headed to Barbers Q.  The restaurant as this ambiance about it that is very modern.  The music is fun and energetic.  The tables are black with silver chairs and silver flatware.  This is BBQ at it’s best.  My food baby was massive after dinner. 

This week I can almost guarantee I gained at least 5 pounds.  Coming back to Auburn is going to be great but I will definitely miss this place.  California, especially the wine industry and food industry, have so much to offer to a young hospitality graduate.  Moving out here would be like a dream.  Being young and taking risks is how we are going to become successful.  If we keep ourselves in Small Town, USA we won’t maximize our greatness.  And I know our group is going to do wonders for this industry.  I cannot wait to start looking for jobs and venturing out into this huge world.

Dreaming big,

Kayla