So it’s my first day of work at Sunshine Creek! I’m excited and nervous all at the same time. I’ve come to realize that all winemakers are different, and each has their quirks about how they run a cellar. And also on sanitation, some winemakers will want you to sanitize everything and there’s others who are more relaxed on sanitation. So basically it’s just easier to act dumb and listen to what they say on how they do things in the cellar. I don’t want to step on any toes on my first day.
My first day was relatively uneventful. They had already received fruit and processed it, but it was still in its cold soak stage, so no pump-overs just yet. The main tasks I was given was cleaning. Which is the usual at a winery. There’s this saying that “Winemaking is only 10% making wine, 90% cleaning things”. And I was stuck on cleaning the drains for most of the day. Drain duty isn’t one of the most glamorous jobs. It’s one of those jobs that has to be done, but nobody wants to do it. Usually winemakers will stick this job with the new interns. And well, that new intern is me. Luckily for me they weren’t too disgusting yet. This was a newly built winery with no grapes and gunk clogging up the drains yet, but just dirt and rocks and pieces of plastic leftover from construction. The winemaker also gave me a broom to make sure I got all the pieces of dirt and rocks. Again like I said, not glamourous, but just one of those jobs that has to be done.
Okay enough about drains, but that’s really all I remember doing that day. Cleaning drains. And then for dinner that night, you guessed it, leftover Pasta!