Changing Jobs: From Prairie to Vineyard

One female’s adventure from the prairies to Okanagan wine united states.

Part I A seed is planted

The February snows had been nevertheless blowing bloodless throughout Saskatchewan once I booked every week off paintings for my holiday time in July. The process changed into proving to be extra of a venture than I’d predicted or signed up for and I turned into definitely looking ahead to a destroy. A week in Whistler would be just the thing: kicking returned within the hot tub, on foot the valley trail, people-looking within the village, and taking part in the scenery. Until then, the activity turned into my all-ingesting recognition and strength-sucker whistler grand.

June arrives, along side my ultimate week of labor, and I’m all at once presented a loose trip to British Columbia. How pleasant! I did not hesitate a micro-2d to accept the offer and eagerly organized for a 3-week holiday. I thankfully snapped snap shots of the ride throughout the nevertheless-dry prairies and through the mountains to the northernmost tip of the Thompson-Okanagan wine-developing place.

Somewhere between the wheat fields and the vineyards, the concept become planted in my head to look for paintings in Kelowna. Didn’t appear any such bad idea — I’d grown up in BC and were missing the mountains and alpine surroundings — so I started speaking about the concept and getting remarks. The opinions have been mixed. “It’s tough to get work.” “Nice area to stay.” “You won’t get a process within the wine enterprise.”Isn’t the economic system better in Saskatchewan?” And, with my background in technical modifying, the prospects for similar work were not precisely stellar.

So I steeled myself for the reality of a slow summer season on the hiring front and accepted the fact of accepting temp or element-time work. But at the back of it all was the choice for FUN! I’d sat at a table for years, doing the admin element, providing the expert photograph and subduing my personal glowing character for the extra corporate excellent. After the stress of a 7-month persistence test at a complex job, I turned into ready to comply with my heart into wine us of a to explore the opportunities.

For the moment, I needed some rest, so I visited pals in Kelowna and around Vancouver, and advised them my concept for shifting and transitioning into some thing special. But turned into I simply geared up for that large of a flow? Based on my nearly complete lack of formal experience within the hospitality enterprise, I became sure no person could hire me.

Bam! Carrie nailed that bad thinking and confident me that my character might take me where I wanted to head. Then she handed me the cardboard for the Banquet Manager at one of the most famous motel chains in Whistler and stated, “My boyfriend is a 3rd-degree sommelier… I’ll tell him you’ll provide him a call subsequent week.” The following week, Mike gave me forty five minutes and a bucket of exquisite advice for moving into the wine industry. The doors appeared to be commencing. The greater I concept and pointed out it, the more actual it became. Eventually, I comfy into the beauty of BC and the concept of any other courageous move (the preceding one were to South Korea for two years). My vacation week in Whistler ended and I went again to Kelowna, this time with a firm plan to move there and get worried in the wine enterprise in any way feasible.

Part II An idea germinates

I arrived within the Okanagan on a Sunday night time in mid-July, clean off a three-week holiday and stimulated by using the positive enter of friends and circle of relatives who thought my transferring to Kelowna become “a notable concept!” In my apartment vehicle was my baggage and property for a vacation — now not sufficient stuff to ultimate me for a piece profession or through the summer time by using any method. But here I become, bold to discover the possibilities that could lie beforehand by way of looking for work in a town wherein I’d by no means lived, in an enterprise for which I changed into untrained however now not totally green.

Hospitality and wine had been both intimate acquaintances of mine: my formative years home got here to be known as Simons’ Slumber Lodge due to our frequent visitors; and my wine journal became filling rapid with labels and tasting notes. That, along side some education in College, formed the simple foundation for my new life within the hospitality enterprise.

OK, so I’ve arrived within the Okanagan, and I want work and need to be involved within the wine industry. What changed into my plan? (A) Educate my palate. How? Taste a LOT of wines! Learn what I’m tasting; evaluate to food aromas and flavours; integrate with ingredients; and maintain tasting, tasting, tasting! (B) Ask masses of questions, anywhere I move. I had the entirety to learn about the Okanagan valley: developing grapes, making wine, tasting wine, journeying wineries, and the complete hospitality and tourism scene. Armed with a trusty map of the area, I chose the winery that became farthest away. From there, I’d paintings my way again, one vineyard at a time. I became on a tasting task. No drinking and using for me. I had a number of ground to cover, numerous sipping, swirling and spitting to do! Look out wine world, here I come!

Upon arriving at my first winery, the first aspect I noticed was the splendid plant life spilling out of the wine barrels. After browsing the aisles of the wine save, I stepped up to the bar to participate within the services. Does it count number what I tasted (two whites and reds)? The hostess turned into informed and first-rate, a super consultant of the vineyard and inclined to have interaction with my newbie questions. Other visitors stepped as much as the counter and the day flowed round us and I moved on.

My subsequent forestall become simply up the street at a smaller operation that had suffered harm in the devastating Kelowna fires of 2003; there, I also tasted two whites and reds. A piece of jewelery stuck my eye, but reminding myself that I turned into in research mode, I sold nothing and moved on (after taking a picture of the 1938 John Deere tractor, which I notion my uncle would really like).

Third on my listing turned into Summerhill, home of the pyramid wine cellar and the “maximum visited vineyard in Canada”. By this time, I changed into hungry, so I loved the scrumptious pureed yam soup and grilled Panini and watched the rain fall. The tasting room/wine keep was busy with a busload of Chinese travelers as I labored my manner thru four glowing wines. To my marvel, my server become pretty younger, but he quoted historical dates properly earlier than his time and naturally knew a heckuvalot extra than I did approximately those wines, so I salute him though.

I suppose it become about this time — after three wineries, one lunch, 12 wine tastings, a few surprising emotions and the rain — that I observed some self-doubt. “Becoming a wine professional will take for all time!… Man, this valley is excellent!… Who’s going to rent me without enjoy?… Oooohh, the plant life are so lush right here!… Where’s the great vicinity to visit subsequent?… Am I asking the right questions?… ” And then I remembered a quote from a pal’s Facebook web page: “You can tell how large someone is by what it takes to discourage them.” I wasn’t feeling very huge in the mean time. One greater tasting that afternoon, after which the gates have been closing.

The next day, Tuesday, rather than greater wine tasting “studies”, I hit the employment sources centre to work on the other part of my approach: updating my resume and getting my Serving It Right certificate — a need for every person serving alcohol. I drafted a new resume for the hospitality enterprise that I despatched to a few contacts for his or her feedback and got started on the beverage service route. After a complete day of brain paintings, I changed into looking ahead to a few more wine tasting, er, studies.

After some greater tweaking of the resume, I headed downtown to Rose’s Pub at the Delta Grand Hotel at the waterfront. I changed into meeting with a college friend and his colleague. We loved a delicious lunch at the sunny patio and mentioned our work. We had writing and editing in common, which I turned into thinking might be certainly one of my resources of profits. These contractors have been nicely-familiar with the nearby scene and willing to proportion a number of their information. By the end of our visit, we might floated the idea of every other couple of outings and shared our touch data. I became very satisfied with how matters have been going.

The rest of my afternoon became spent planning how the next few weeks would possibly ripen. Day 4 in wine usa is all about the telephone calls. Starting with the most important winery, I phoned a listing of wineries to invite in the event that they had been hiring within the vineyard or wine store. From those calls, I also gleaned different beneficial facts: the scale of the wineries; predicted date of harvest; price of pay and hours for harvesters.

My 9th phone name became to CedarCreek Estate Winery and I was given an electronic mail address to publish a resume. I made some other nine cellphone calls: All tolled, I collected four email addresses for filing resumes. A simple cowl notice and a one-web page resume went out, with the expectancy that I’d should ship a lot more out and do a lot more follow-up earlier than I could get a task. I became nicely surprised. Within hours, my smartphone rang. The next day, I met with the Hospitality Manager at CedarCreek Estate vineyard, had a 30-minute interview and changed into supplied a seasonal process within the wine shop! Life inside the winery become a truth. I could hardly trust it: I had a activity inside the wine enterprise, doing exactly what I desired!

Part III A harvest of reports

Success! A week after the job provide, I walked into the wine keep at CedarCreek Estate Winery to start my new lifestyles in the wine industry. The group of workers there greeted me with massive smiles and commenced displaying me around the shop. The subsequent three days have been full of details about the way to do the job: stocking the wine slots; washing and sharpening glasses; moving instances of wine from the “cage”; and the use of the electronic until for retail sales.

At first, I hung lower back from serving wines because I felt so intimidated on the idea of talking approximately them. I shadowed the opposite gals at the back of the bar, listening intently to their “patter” approximately each wine and wondering how I’d ever feel secure doing the equal. Each night, I’d pass home and pull out the manual once more and study via the excursion facts, adding to my reminiscence the info of our records and how we make wine at CedarCreek.

Day Three on the job. I’m on my own at the back of the bar. A purchaser is approaching. Gulp. Time to put my training into movement. I smiled, “Would you want to flavor some of our wines?” and presented the sampling menu. Thank goodness the couple selected simply the complimentary tasting for both of them, so I poured my manner down the list and shared what I ought to don’t forget approximately every wine, guiltily consulting the equal tasting notes they were viewing.

The following weeks of the summer season wine season burgeoned with interest. I shared the shifts on the wine keep with about a dozen other ladies and became satisfied that the day failed to start earlier than 10:00 AM, given I had a 45-minute power from the other side of the lake. Each day, I listened to my colleagues, asked questions, study and re-study our tasting notes and usually attempted to be a sponge. Tasting wine became a day by day ordinary: each morning the wines had been tasted (and spit!) to make certain they had been nevertheless at their peak of satisfactory and had not oxidized in a single day.

Every few weeks, the listing of wines being poured on the bar was up to date; normally four of the 8 wines had been changed, so it supposed staying modern at the wine-maker’s notes approximately every vintage. At first, between tasting at work and tasting on my days off, I couldn’t have remembered a element about a wine I’d sipped even hours earlier. Unless I made a be aware, my lingual memory became nonexistent. I questioned if others had long gone thru the same maze of dismay as me on their way to feeling like a connoisseur. According to a free on-line dictionary, a gourmand is “A individual of informed and discriminating flavor: a gourmet of first-class wines.” Yes, I can say that I have become extra informed with each wine I tasted and book I read, and – better than informed – my tastes have become greater discriminating.

On my days off, I toured other wineries. Tasting concerned exercise, practice, practice, so I match in as a good deal exercise as I ought to and began to look development in my own understanding and sensitivity to the numerous flavours and aromas of wines. This become a laugh! For now, I wasn’t shopping for wines, I turned into just tasting and asking questions. After each winery visit, I made a few notes, usually as a lot approximately the decor as approximately the wines. I had in mind that I’d want to be able to inform travelers about the visuals of the winery in addition to the flavours of the wines.

One evening, after a month of operating in this new world of wine, I changed into dining at a neighborhood own family restaurant and ordered a tumbler of Merlot. I noticed a few sediment inside the glass after which started out to sniff and sip greater thoughtfully. Although the sediment wasn’t a trouble of and via itself, my serving became possibly the remaining pour from the bottle. I hazarded a guess that the bottle may were opened greater than an afternoon in advance and consequently susceptible to deterioration. I courteously asked the waitress whether or not I’d acquired the closing glass of the bottle and what day the bottle had been opened. When she returned, she had a sparkling glass of wine and profuse apologies. The first sip changed into smoother and fruitier and so much higher on the palate. My notes from that dinner referred to as it a “tasting step forward” and “I felt like a seasoned!”.

Interestingly, the aroma of my food additionally became more critical, and I commenced to sniff the meals on my utensil before consuming it. I have become more conscious of the subtleties of flavour: mushrooms, berries, and spices all got here via the dishes and made me think of which wine would pair properly with each. This being summer, I offered sparkling produce with wine pairings in thoughts and anticipated every meal more eagerly. This wine tasting endeavour became having sudden side results! Practice, practice, practice.

The tastings persevered at some stage in the summer on my days off. Between August and October, I visited 60 unique wineries from north of Kelowna to the relevant Okanagan valley around Oliver. As my taste-buds have become greater educated, I asked specific questions and engaged the staff on the tasting bars in collegial chit-chat. It changed into a very good feeling to be speaking with fellow oenophiles who were in the identical business (and I didn’t thoughts the enterprise bargain either).

Some of the wines I purchased had been especially for cellaring. I’m keen on “large reds”, so I sold a number of those who were endorsed for getting old a few years. I became also on a non-public challenge to “shake fingers with each Pinot Noir I meet”; I became happy to really make buddies with some of them.

After having toured numerous wineries in Summerland, I dined at the waterfront hotel’s Local Grille and mentioned: “OMG, the Beef and Lentil soup is five-big name!” I paired it with Osoyoos LaRose, 2007 Les Petales: “Yum. Black pepper.” Another memorable dining revel in became at a eating place perched on a hillside surrounded via vineyards. I turned into celebrating a satisfied occasion and feasted on New York sirloin with neighborhood greens, 2006 Cabernet Sauvignon, and a chocolate pate for dessert.

A lot of the amusing of journeying these wineries across the Okanagan got here from really being on website and witnessing the precise experience of favor it’s expressed with the aid of each vintner. Every wine save has its very own man or woman and decor, a few only hinted at with the aid of the call of the vineyard. Whether flapper-subject feathers, psychedelic labels, or a sword in a stone, there’s no stop of visual delights to enjoy. If you locals have not visited a vineyard currently, you are lacking out on lots!

The busy summer season crowds gave way to put up-Labour Day tourists and people with a palate more discerning in tastes and the time to experience them. Winding closer to the close of the season changed into the Fall Okanagan Wine Festival and the declaration of the award winners. It became fun to notice who received what from an insider’s attitude, however I knew that my first season in wine united states of america could be coming to a close sooner than later.

A few weeks later, inside the cooler fall air, with the vines stripped of their clusters, we wine store gals enjoyed a potluck meal collectively, laughed at the best team we’d made and the best instances we’d had and stated our goodbyes. With a bottle of the exceptional Merlot from the boss in hand, I stated good-bye to the wine shop with a profound sense of joy and appreciation for my first season within the winery.

Valerie Simons is a wordsmith who loves wine! She Scuba’d the Great Barrier Reef, scaled Suicide Rock in southern California, and ran alongside The Great Wall of China. If money and time were no object, she’d get her pilot’s license. For now, Valerie lives and works by the motto “Your point deserves to be nicely stated” and enjoys editing as the Active Wordsmith.