THE LIFESTYLE MAGAZINE OF THE PAJARO VALLEY
SEPTEMBER 10 -16, 2021
mong A THE
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A supplement to The Pajaronian
New brand, tasting experience offered at Regan Vineyards P4
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SEPTEMBER 10 -16, 2021 | PAJARO VALLEY MAGAZINE
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PAJARO VALLEY MAGAZINE | SEPTEMBER 10-16, 2021
Brads World Reptiles
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A
taste estate of
John Bargetto launches new venture at Regan Vineyards
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VINE VIEW
Regan Vineyards is located on a 53-acre plot overlooking the Pajaro Valley.
Johanna Miller
SEPTEMBER 10 -16, 2021 | PAJARO VALLEY MAGAZINE
BY JOHANNA MILLER
F
or the past 30 years, Bargetto Winery, one of California’s oldest wineries, has grown grapes at Regan Estate Vineyards, a plot in Corralitos overlooking the Pajaro Valley. With 40 of the property’s 53 acres planted, Regan is one of the largest and most diverse of its kind in the Santa Cruz Mountains. It produces grapes for Pinot Grigio, Chardonnay, Pinot Noir, Merlot, sparkling wines and red blends. Over the years, head of winemaking John Bargetto, whose grandfather helped establish the winery 88 years ago, has been looking for an opportunity to share the vineyard with the public. This has led to the launch of a new brand and wine tasting experience this year. Regan Vineyards Winery will be offering guests a chance to visit the vineyard, learn about the growing of grapes, taste and buy new estate wines created specifically for the brand. “I want to share this place with visitors,” Bargetto said. “I thought, ‘Wouldn’t it be great if we could narrow the focus and just have estate wines, and tasting on the actual estate?’ Soquel is all about wine, art and music, at a creekside setting.
the vineyard is preparing for a healthy, bountiful harvest. On a warm morning in early September, foreman Jesus Figueroa was busy undertaking the first sugar test of the season. Figueroa explained how they check to see how much sugar comes out from the grapes. This determines alcohol levels and helps manage fermentations. “We check it out, then again in another couple of weeks,” he said. “When it’s ready, we’ll start to harvest.” Figueroa has been working at the vineyard for 25 years. He called Bargetto “a great boss” and that it is a comfortable, rewarding place to work. “I take my job seriously, being responsible for this place,” he said. “I’m always trying to give it my 100 percent.” Bargetto said that bringing guests to Regan, with its sprawling views of the valley, Fremont Peak, Monterey Bay and the Santa Cruz Mountains, will give them a “true tasting education experience.” “The idea is that people are out here, seeing everything happen,” he said. “They’ll be right in the thick of things during harvest.” Nine more Sunday tastings are scheduled for this year. Visit reganwinery.com for information and to make a reservation.
Johanna Miller
This instead will be a place where people can come and learn about viticulture.” The tastings are by reservation only, as only 12 tasters are allowed at the winery per hour, Bargetto said. Regan Vineyards Winery will first produce an estate Pinot Noir and Chardonnay. Next up will be sparkling wine, Nebbiolo and Merlot. Bargetto made it clear that despite the new venture, Bargetto Winery and his role at it will continue. “I will still be part of that winery—I’m not going anywhere,” he said. “This is just something else I wanted to do myself. I want to show people this amazing place.” This time last year, wildfires burned on all sides of the valley— from the CZU Lightning Complex in the Santa Cruz Mountains to the three separate Monterey County blazes. Bargetto and his team at Regan were worried that it would affect their harvest, as it had at many other California wineries. “We were sweating in our boots,” Bargetto said. “Not from the actual fires, but the smoke taint. For the first time in 30 years, I thought we were going to lose the entire crop.” Thankfully, Regan was spared and produced a decent crop of 2020 vintage. And another good season is on its way. With autumn approaching,
GRAPE SCIENCE Regan Vineyard foreman Jesus Figueroa tests a sample of wine grapes for sugar content.
The netting is to deter foraging birds.
Contributed
Johanna Miller
SPECIAL STASH John Bargetto shows off a cluster of Chardonnay grapes.
CLOSE UP Regan
Vineyards Winery is kicking things off with a Pinot Noir vintage and a Chardonnay.
PAJARO VALLEY MAGAZINE | SEPTEMBER 10 -16, 2021
Johanna Miller
GOOD CROP
Wine grapes are growing full and healthy at Regan Vineyards.
5
GARDENING Tom Brezsny’s Provoking thought since 1990
Picking up the conversation withestrum Richard Ore resciis nobitium qui utam and Rachel, homeowners who que inimint gracious invent ati ut fugiasp ienihil have agreed to be the poster couple igentotatem auda quamus molupta Tom Brezsny’s for our discussion about downsizing. quiat. While everyone’s life is different, anyone Luptas di wrestling berisqui with andi their simi,own quo currently Provoking thought since 1990 downsizing questions will probably essinulpa nimillaciam que molorem. identify some ofsitheir Vel est, with quibercima dus.comments. Feel resciis free to email me your own well. Ore nobitium qui utamasquistrum estrum Am rerore, si volorio. Nemod Tom: Richard, you said the huge scope of que inimint invent quid ati utquas fugiasp ienihil resequu ntiberum volorenet changeEtisres thesitatus hardest part formolupta you. igentotatem auda quamus fuga. andentem. Cabo. Richard: Yes, if it was justrem about the que Nobitatia volorero illor volest quiat. financesdirestis ofberisqui downsizing, would vendus senistota sam hitatur Luptas andithat simi, quobe pretty simple. It’s not hard to figure aditiur? Qui dolorro ipsundit occupti essinulpa nimillaciam molorem. out the property tax andque capital gains busdae necaectium et dus. plam dunt am Vel est, quibercima questions if we sell. si sim rerore, verit quis minum, Nemod consenisquistrum re Am Rachel: Butsiit’svolorio. so much more. It’s about sinienim qui aut iurquid modis etur? resequu ntiberum quas volorenet making money decisions thataswill have a Torisquosae repuditas unt ut facia fuga. Et reson sitatus Cabo. big impact all theandentem. questions we don’t doloribus, utatetur? know the answers to!illor Likerem howvolest long we’ll Nobitatia volorero que live andrestis what health challenges we’ll face. Cerrume nienimi ligenducient verum vendus senistota sam hitatur I’m afraid we’ll outlive voluptur? our resources. fugitatem imdolorro inimus, Quiberu aditiur? Qui ipsundit occupti ptatur? Richard: This is like traveling an am busdae necaectium et plam to dunt undiscovered spent the Cepudandam quam siWe bea endusant. sim verit quis country. minum, consenis re first two of our lives expanding. Pudis simthirds quis maiorrovitem corrum sinienim qui aut iur modis as etur? We grew up and life kept getting bigger. alit, cusam ium quo comniatiur aut Torisquosae repuditas ut facia We got educations, madeunt friends, got im facepra verspel laciae suntem married, had kids. The world kept doloribus, utatetur? ipsamus, quam sed es es maximus asse growing. We bought our first house, Cerrume nienimi ligenducient verum volorerfero tem quod quoincreased, voluptaquos then a bigger one. Our pay fugitatem im inimus, voluptur? Quiberu we et accumulated stuff and built a ex is eic te lit more volupti dolum ptatur? comfortableexces nest egg. iumquiatio erion nihit aut lat Cepudandam quam si bea endusant. Rachel: Now we’re looking at theniet, last eos quam quis rem fugita consedi Pudis sim quis maiorrovitem corrum thirdalit of our andque a huge paradigm eost latelives verum coressin alit, iumisquo comniatiur aut shift:cusam the world shrinking. We’reQui Voloreca turionsedit quo etur? odit retiring, going slower, making less. im facepra verspel laciae suntem quisciis mo optatur? Quaspit aut volore Friends are moving away. Our parents ipsamus, quamsi sed es es maximus asse doluptiis quigone voluptas nos modi passed, theinus kids andvoluptaquos the house volorerfero temare quod quo ilibus. is too big. Soon we’ll start drawing down ex is eic litfaccus, volupti onet that nestte egg. We won’t be putting Ique nulparum isdolum a conestr iumquiatio erion nihitfeel autsolat any more inexces and that doesn’t uptat. quam quis fugita comfortable. Downsizing is a audipsa lot niet, more eos Alique ma rem enisi quatetconsedi am, thanalit moving to a smaller house. eost late verum que coressin piciaec usandite latur aut dicia quia Voloreca turionsedit quo etur? Qui odit Tom: Sounds a little depressing...how pa ipsant magnihicid quiate re ad que about thinking asQuaspit “right-sizing” quisciis mout optatur? aut volore delibusam etofutit odicidebit, siment rather than downsizing? Makingnos proper doluptiis sidolorro qui voluptas modi dem quaeinus pori vitatiaatquia adjustments to the place you’re in life. ilibus. illatur? Voluptat aspernatum, serupta Richard: That’s right. Onissoa many levels, Ique nulparum faccus, conestr ecesci res eum life is better thanrestium it’s ever nonsedipsum been. We’ve got uptat. eum queWe dolorem nos dolum lam, savings. have grandchildren, fewer Alique maaenisi quatet am,dolorpo audipsa etur, cust duntusdae lam responsibilities and lots more time. Life piciaec latur diciamore quia is more usandite relaxed, and who needs rempeliquid modis autaut ataerror re stuff? Weoptatio want more experiences, notque pa ipsant magnihicid quiate volorest dempor aut re autad more stuff.Nem delibusam ut etque ut odicidebit, siment explabo. recuste posapel Rachel: In pori our most lucidvitatia moments dem quae dolorro quiawe know we’ll have toaspernatum, move someday. We’re illatur? Voluptat serupta fine now and can probably live here ecesci res eum restium nonsedipsum comfortably for another ten years. But eum que dolum will we bedolorem in a betternos position tolam, move DRE #01063297 etur, custRealtor® a duntusdae lamindolorpo somewhere else when we’re our 80s? 831-818-1431 There’s no waymodis we’ll have the same re energy rempeliquid aut ataerror getreal@sereno.com or resources we have now. Why not bite volorest optatio dempor aut aut the bulletNem and do it now? explabo. que recuste posapel A DV E RTOnext R I A Lweek... More ofPA theI D conversation
SEPTEMBER 10 -16, 2021 | PAJARO VALLEY MAGAZINE
Real Estate of Mind
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Harlequin bugs Colorful pests cause havoc on cabbage family By KATE RUSSELL
T
hey may look like something from the Renaissance Faire, but harlequin bugs are nothing to jest about. These black and orange stinkbugs feed on members of the cabbage family. Brussels sprouts, cauliflower, radishes, cabbages, horseradish, turnips, kale and other cole crops are the harlequin bug’s favorite hosts. These sap-sucking pests chew on stems and leaves, leaving a trail of white or yellow blotches. Since harlequin bugs use pheromones to attract mates, large crowds of harlequin bugs can cause extensive damage with all that feeding. Heavy infestations can cause plants to wilt, brown and die. Also known as calico bugs, harlequin cabbage bugs, and fire bugs, harlequin bugs (Murgantia histrionica) are shiny black with yellow, orange, or red markings. Immature harlequin bugs almost look like bizarre lady bugs with their rounded shell and white lines across their back. Adult harlequin bugs have the telltale shield-shaped back of the stinkbug family (Pentatomidae). Harlequin bugs are often confused with Bagrada bugs, but harlequin bugs are significantly larger, and the white markings of Bagrada bugs and harlequin nymphs are different. Adults can reach 3/8 of an inch in length. If you allow yourself to get past the bit about how these are pests, they really are strikingly beautiful. These pests tend to lay their black-and-white striped eggs in November. This is probably because that is when their favorite foods are being planted. Clusters of 12 barrel-shaped eggs are laid on leaves. Allowed to hatch, they will spread out as they go through four or five molts before reaching adult size, usually around
INFESTATION Harlequin bugs
may look pretty, but they are sapsucking pests that feed on members of the cabbage family.
March or April. Harlequin bug adults often hide in weedy areas, or near blackberries. Now is the time to inspect plants for eggs and nymphs. Eggs can simply be brushed off of host plant leaves. When they hatch, they will starve. Nymphs should be handpicked and dropped in a bucket of soapy water. Or, you can step on them. Keep in mind that they are called stinkbugs for a reason. They smell bad when threatened. Also, since many members of the stinkbug family eat mustard, you don’t want to smack one that happens to be crawling up your arm or leg. Members of the mustard family use chemicals, called glucosinolates, for self-defense. Harlequin bugs use those chemicals for their own defense and it can burn your skin. You can reduce or eliminate hiding places by clearing out weedy areas and composting or destroying old cole and mustard crops. Insecticides are generally ineffective against stinkbugs. Parasitic wasps are believed to attack harlequin bug eggs, so avoid broad spectrum insecticides. Keep a lookout for these beautiful pests and their striking eggs. Enjoy them, and then end them.
HOME OF THE WEEK
ARTWORK BY BRITTANY COSTANZO
38TH ANNUAL
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Art & Wine David Lyng Real Estate
REDWOOD ROAD This home sits on 11 acres, and is adjoined
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Ridgetop home nestled among the trees has privacy all around
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his Corralitos estate on a ridgetop is accessed by a private driveway through the redwoods. Located at 200 Redwood Road, the 3,466-square-foot home includes four bedrooms and four bathrooms. Inside, the home features high wood ceilings, wood flooring, fireplaces, as well as a first floor office/ guest room. Upstairs are four bedrooms, including a master bedroom
with views and a walk-in closet. The home sits on 11 acres, while the adjoining parcels are vacant, totaling roughly 40 acres of forests and mountains. The property features an attached two-car garage, in addition to a detached three-car garage/shop. The home, built in 1992, is listed at $2,495,000 by David Lyng Real Estate. For information, visit bit. ly/3tl0xjv.
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PAJARO VALLEY MAGAZINE | SEPTEMBER 10 -16, 2021
Corralitos redwood forest estate
F
7
THE MIXING BOWL
Grocery store style broccoli salad RAW BROCCOLI SALAD 2 1/2 cups washed, dried and finely chopped fresh organic broccoli 1/2 cup fried crispy bacon, broken into bits (optional) 1/2 red onion, chopped into 1/4inch squares 1/3 cup raisins or dried cranberries (optional) 3/4 cup toasted walnuts pieces
Dressing: 1/3 cup mayonnaise 1 tablespoon sugar 1 tablespoon lemon juice 1 tablespoon white balsamic vinegar or white vinegar
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Tarmo Hannula
SEPTEMBER 10 -16, 2021 | PAJARO VALLEY MAGAZINE
Salt and pepper to taste
GREAT COMBO A surprisingly great salad to take to a potluck made with raw broccoli, toasted walnuts, crispy bacon, raisins
and topped with a sweet and sour dressing.
By SARAH RINGLER
I
t’s difficult to believe that a salad made with raw broccoli can taste this great. Even steamed, I like broccoli enough and usually feel saintly because I know it is so good for me. Of course, this salad also has little bits of bacon, but even without the bacon, the raw broccoli, toasted walnuts, and raisins all miraculously combine with
the slightly sweet and sour dressing to make this salad hard to stop eating. It is also a great item to take to potlucks. This is an adaptation of a salad that I had at a potluck years ago that someone had bought at the deli section of Safeway. I’d really love to give credit to the individual who came up with this combination. I’m always impressed when someone comes up with new ways of combining common ingredients
into a spectacular dish. Broccoli, as we know it, goes back to the northern Mediterranean area about 2,600 years ago. I tried to do some online research and the earliest reviews I can find of a similar recipe is from 2004 at the allrecipe.com website. This recipe can be made in advance but the walnuts taste better when freshly toasted. Leftovers keep well, if covered and refrigerated.
Wash, dry and finely chop broccoli florets. You can also peel the skin off the stalks and chop them too. Put into a large bowl. Chop red onion and add to broccoli with the raisins. Mix well and refrigerate. Put raw bacon strips on a cold cast iron fry pan and put on the stove. Turn on medium heat. Don’t move the bacon until it comes off the pan easily. Using tongs, turn the strips over frequently until they are crispy. When done, drain bacon on paper towels. When cool, crumble into bite-sized pieces. Toast walnuts in a preheated 350-degree oven for about 5-10 minutes. Watch so they don’t burn. Set aside. Make the dressing by whisking mayonnaise with sugar, lemon juice and vinegar. Add salt and pepper to taste. Adjust vinegar and sugar to get a slightly sweet and sour flavor. Just before serving, toss bacon and walnuts with the broccoli, onions and raisins. Pour the dressing over the broccoli, mix well. Taste, adjust seasonings and serve.
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PHOTO GALLERY Have a recent photo you’d like to share? Send it to us for consideration by emailing it to echalhoub@weeklys.com or mailing it to 21 Brennan St., Suite 18, Watsonville, CA 95076. Please include a brief description of the photo as well as the name of the photographer.
Tarmo Hannula
10
Ed Show
SEPTEMBER 10 -16, 2021 | PAJARO VALLEY MAGAZINE
a field on a farm along Highway 101 north of Morgan Hill.
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Tarmo Hannula
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