Vines and Lunch

Had an unexpected treat yesterday when I had the opportunity to visit a small family owned and operated vineyard in the area. It proved to be an interesting contrast to the places we visited in Napa/Sonoma. This made even the “small” wineries there look big in comparison. Despite the differences in size, the one thing they very much have in common is that it’s just hard, grubby, painstaking work to make it go. Today they were replacing older vines that had finally succumbed to termites and age with new shoots. Which meant: determine the location, clean the accumulated grass and stuff from the soil, dig the hole, put the little vine in there, fill back up the hole, tamp around it, put in a (tobacco) stake, and mark it. How hard is that? Not very, but multiply it by about 20 and it’s not easy. Pruning had been done, but buds on the main vine were just beginning to swell here as opposed to almost broken in California. It again reinforced my opinion that book larnin’ is okay, but touching is better than reading. Hopefully I’ll have the opportunity to visit again as things move along and mature.

After we filled most of the holes, we retired to the “winery”, a small building where everything is done. No fancy stainless crushers, destemmers, conveyor belts into vats, just a small table where (according to reports) each bunch of grapes is pretty much treated by hand, crushed and juiced into barrels. Perhaps fate will allow me to be part of that this fall..

We then did a quick “barrel” tasting which in this case amounted to sampling from smallish glass jars, and some metal barrels about the size of pony kegs for beers. The varietals were the usual Maryland suspects, Seyval, Vidal Blanc, and a couple of reds, Chambourcin being one of them. Experience has shown them that the classic vinifera varieties don’t do all that well in this location. While still “grapey” from last years harvest they showed signs of promise.

Kind of like restaurants, when you first get interested, you think “gee – I’d like to do this”, then the more you learn, the less inclined you might be to actually dive in.. I like the product and appreciate the effort and devotion of those who actually do it..

Following our “hard” work in the vineyard, lunch was calling and we happened to go by Captain Leonard’s Seafood place out on 235 near one of the roads to Sandgates. Been there forever, and it’s always been on the “we gotta stop there sometime” list. Well today was “sometime”. Long time readers will remember that I hold very dear those local places that are “just right”, a supreme example being St. James Pub. Well, here’s another. Although not on the water, it immediately brings to mind the original Evans. Pine paneled walls, tables with brown paper on them along with those little plastic trays of napkins, saltines in cellophane, ketchup, hot sauce, and bottles of vinegar. Various nautical memorabilia and pictures adorn the soffits, there are several rooms, a bar with Jim Beam and similar rail brands, very comforting. Of course the menu is in plastic, with sections of sandwiches, platters, and of necessity (a criteria) “baskets” of shrimps, clams, chickens, oysters, and so forth. The help is more like family than “servers” and each had on some form of logoed gear. The young man approached with “how y’all” and handed us the menus, which contained the drinks on the front page.

After quaffing our thirst with a couple of Sam Adams (although a bud light would probably have been more appropriate) we settled on a Grouper Sandwich and I had the Oyster Basket. More chances to gaze around enjoying the “stuff” and even a poster visible from our location for said Bud which contained the appropriate subject matter. Nuff said – just right.

The food arrived, mine in the requisite red plastic basket with tissue paper lining, a heap of fries and (I didn’t count) at least a dozen oysters. Both were so hot that you had to wait a bit. The fries (probably a food service variety) were nicely crisped and done well, and the oysters were as they should be (as opposed to my relatively recent experience at Clarkes Landing). A creamy oyster encased in a golden brown crunch batter. A little paper cup of seafood sauce provided a nice bite to both. The fish “sandwich” turned out to be a large (about the size of both your hands overlapping a couple of knuckles) piece of golden brown (hey – Fried = just right) grouper sticking out both sides of a overwhelmed bun. Just right (potato) chips and a pickle. Meanwhile the service people carried on conversations, chased a little girl who was having a great time. While such stuff wouldn’t belong in another venue, somehow it just fit here. Great experience..

Nice day, this being retired stuff…

DFD

Around the Park…

First Friday tonight in Leonardtown.
Heard there is a new “fish place” in Leonardtown down the street from Bell Motors.
Saw an article about the Pier One, was a bit less certain it’s closing, they’re just looking at options (it says there).