Nantucket Today Spring 2014 : Page 58

Austin Peterson Winemaker for Ovid Winery, St. Helena (Napa), Calif. Having grown up as the son of a winemaker in Santa Rosa, Calif., it makes sense that some of Peterson’s fondest early memories involve tromping through vineyards and the wine cellar with his father. It’s a major part of what inspired him to become a winemaker in the first place. He also recalls that in his parents’ home, food and wine brought family and friends together in a wonderful way. “I wanted to be a part of that and to make something that would hopefully add to other people’s lives,” Peterson said. Peterson believes that great wine is made in the vineyard. Therefore, he and his staff devote what he describes as “an ex-traordinary amount” of time and energy to Ovid’s vineyard to cul-tivate the best fruit possible. “This allows us to take a minimalist approach to the winemak-ing, letting the expression of the vineyard shine,” he said. Even though he has already worked at wineries in France, Aus-tralia, South Africa, Argentina and New Zealand, and he is now the full-time winemaker at Ovid, Peterson still feels as if he’s just starting out in his career. “With winemaking, there is an endless learning curve. For every question you answer there are 10 more questions,” he said. “I would like to spend my career pursuing some of those answers and understanding what makes the very best wine.” Kale Anderson Director of winemaking for Pahlmeyer Vineyards, St. Helena (Napa), Calif. When he started college at UC-Davis, Anderson thought he was going to pursue a ca-reer in medicine, but he changed his major after taking an intro-ductory course in viticulture and enology. “I also tasted a 1982 Mouton Rothschild, which sealed my ca-reer choice,” he said. Anderson spent years working his way up from assistant and head winemaker to his current position as director of winemaking at Pahlmeyer, a role that he says is dynamic and moving quickly. “Being part of the Pahlmeyer team at this time is truly inspir-ing,” said Anderson, whose winemaking philosophy is all about getting intimate with the vines and the people who tend them, and striving to produce delicious wine with a sense of time and place that continues to evolve in the bottle. This young oenologist is also the winemaker and owner of his own brand, Kale Wines, and will be celebrating his seventh harvest this fall, but his newest project, he said, is his 3-month-old son. Fred Bisaillon Chef and co-owner of B-ACK Yard BBQ, Nantucket Under-40 chef Fred Bisaillon has participated in the Nantucket Wine Festival for the previous five years as the executive chef at the White Elephant's Brant Point Grill, but this year he’ll be attending as a representative of B-ACK Yard BBQ, the new Southern-style barbecue joint he co-owns with Denise Corson. Being the chef and owner of a small business is a big change from the large hotel and restaurant companies Bisaillon has worked for over the past 20 years. That experience taught him a lot about the “cerebral part” of the business. “Now I am taking the leap to the other side to see how green that grass is,” he said. Bisaillon approaches his job with humor. For instance, his philosophy as a chef is, “Mom was wrong. Always play with your food.” As for inspiration, all he has to do is look around the island. “The chefs here are amazing and I admire all of them – along with all the farmers producing great foods for us to work with,” he said. Bisaillon will be a participating chef at the Harbor Gala event and he’ll also be cooking at a "BBQ and Brewery" dinner at Cisco Brewery on Saturday of wine-festival weekend. Jen Laskey is a contributing writer to Nantucket Today and The Inquirer and Mirror, Nantucket’s newspaper since 1821. Her new e-book is called “Jen’s Candy Jar” 58 Nantucket Today

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