For those of you who are following this journal to get an idea of what is involved in becoming an intern I will just say this: it would probably be better to do this when you are in your college years, you live in a wine region, you are unemployed or just starting your career, you have a huge savings or financing from your parents or you are receiving some sort of scholarship. None of these applies to me.
Because of this, many people are questioning my sanity. Directly or implied. Madness!
I am a restaurant manager / wine director of an established Dallas Steakhouse. I've been here 9 years. I have almost unlimited freedom (within reason) to do whatever I feel is right for our wine program. I have very little supervision, very little paperwork, very few meetings. I have Sundays off.
This internship is going to cost me a bundle in travel costs, even more in salary.
The economy is shaky. The wine business is feeling it too. Just look at the layoffs at Kendall-Jackson. A Wine Spectator headline says "California Grapes May Go Homeless." The price per ton of Napa Cab grapes is down 40% from a year ago.
I'm thinking I can match the younger interns' physical efforts, but who knows. Did I mention, I am diabetic? I reveal this only because, as any diabetic will tell you, there are routines you follow. Travel makes you adjust these routines. Keeping a grip on meals and stress being the main drawbacks. Damn, those shaky lows!
How will I react to being bossed around? I'm the one who does the bossing (haha).
Lodging. The winery helps match you with locals who board interns. This is not a free ride. I will be paying rent in two time zones.
What else? See, that's the point. I'm not even really sure what questions to ask. But, I'm okay with it.
So what is going on right now? In episode #11, I told you John Williams will start the Sauvignon Blanc harvest this week. Ramey sent notice that the 1st intern, a French girl, has arrived. They are egg-white fining some Syrah from the previous year. I like the idea of working on some of the wines that my friend Russell processed the previous vintage. Four hundred, fifty barrels have arrived, picking bins are being washed and tanks are being sanitized. The harvest is slowly gearing up.
(historical note: Rangers take over the Wild Card lead! Kings for a day)
