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ay community*
here is a tradition in
Europe for neighbors
of vineyards to help
ut during the grape harvest,
hat tradition continues today
the Brazos Valley at the
lessina Hof Winery.
The winery has made a cel-
bration out of harvest time
,vith the 18th annual Harvest
Weekends. The festivities,
which are held the last two
[weekends in July and the first
two weekends in August, are a
time for the community to get
involved in the harvesting
process.
Paul Bonarrigo, owner and
winemaker of Messina Hof,
said Harvest Weekend started
in 1984 when a group of Texas
A&M graduate students, who
were familiar with the Euro
pean tradition, asked to help
pick the harvest.
Bonarrigo realized the (tradi
tion could be passed on, and
Harvest Weekends have con
tinued to grow.
The events start with grape
picking. .After a brief safety
seminar, those over 18 years of
tizing fundraiiffi|
ng victims,
J m y j c.
I age are given a “picking knife,”
- Jj and for one hour to an hour
I and a half, they pick as many
I grapes as they can.
■ The winery has made a con-
[' test out of this by rewarding
those who find “The Big
/If*/} Kahuna,” the largest cluster of
LlUlC Trapes-
in 2Oto30perct
arrels of fun
Stories by Melissa Sorola-Bilano
Pictures by E. Ray
Messina Hof winery offers Harvest Weekends for wine lovers
Throughout the picking
Bonarrigo leads the group in
songs and stories.
Those looking to reenact the
famous “I Love Lucy” grape-
stomping scene can do it dur
ing Harvest Weekend. Bonar
rigo said some past participants
have shown up dressed as Lucy
and E'thel.
After the grapes are picked
participants are welcome to
stomp the grapes. They can
then set their grape footprints
on a commemorative T-shirt.
Harvest Weekends are the
best time of year for people to
learn about winemaking,
Bonarrigo said.
“In one day one can see fruit
to juice, juice to fermentation,”
he said.
Other activities include
wine and food-pairing semi
nars and dinners with other
wineries, called “vintner” din
ners. This year Kendall Jack-
son and Beaidieu Vineyards
wineries are participating in
the dinners.
There are also “murder
mystery” dinners and a “God
father Eeast,” which includes
menu items like “Don Cor-
leone Tortellini Salad” and
“Clemenza VRosemary Lemon
Sorbet.”
Jennifer Simpson, public re
lations director at Messina Hof,
said the dinners all focus on
“vineyard cuisine” prepared by
the winery’s restaurant, The
Vintage House.
.Vineyard cuisine incorpo
rates the freshest and finest
vegetables, many of which are
grown on die wineiy, Simpson
said.
“We also try to incorporate
wine in all our items,” she said.
Bonarrigo said people from
all over die world come to Har
vest Weekends and a lot of peo
ple plan their visits to Texas
around harvest time so they
may participate.
This year marks the third
year Fred and Karen Grampp,
of Austin, have participated in
I larvest Weekends.
Grampp grew up on a farm
in Delaware where he picked
grapes. Harvest Weekends
gives him a chance to reflect on
those memories. *
Grampp said he enjoys
grape picking and the atmos
phere of Elarvest Weekends.
“I like the camaraderie in
working with other people
picking grapes,” Grampp said.
Grampp, who has toured
wineries throughout the state
and Europe, said that even
though grape picking is labori
ous, it does not seem like hard
work when you do it during
Harvest Weekends.
“There is no pressure and it
is a relaxed atmosphere,”
Grampp said.
Grampp said he and his wife
have made good friends during
harvest time.
“We’ve established relation
ships with the staff and other
people we’ve met and it’s a
good feeling to be with people
you like,” Grampp said.
Craig Collins, a senior
speech communications major
and Hospitality Specialist at
Messina Hof, said harvest is an
exciting time for the winery.
“It is a really big part of the
year for us because we get to
see how our crop was for the
year,” Collins said.
The Bonarrigo family has
been making wine for 200
years. Bonarrigo’s family is
from Messina, Sicily and his
wife’s family originates from
Hof, Germany, hence the
name Messina Hof.
It is a tradition in the Bonar
rigo family for the oldest male
in the family to be designated
as winemaker for that genera- ,
tion and to carry on the name.
Bonarrigo is the 6th Paul in the
family.
Messina Hof comprises 40
acres and grows the Lenoir
grape to make their signature
| n il l
Reservations are required
for Elarvest Weekends and
prices for activities range from
$19.95 to $89.95 per person.
For more information call the
Elarvest ITotline at (979) 778-
9463 Ext. 34.
Wine and the Kitchen
Those looking to find the
right wine to go with their meal
can find an expert on the sub
ject in Merrill Bonarrigo, A&M
class of 1975 and co-founder of
Messina Hof Winery.
Bonarrigo, author of Ul
timate Wine and Food Pairing
Cookbook, said she has primari
ly learned by experience about
which foods and wines go best
together.
Bonarrigo said traditionally,
white wines are paired with
white meats and red wines with
red meats, hut now that is not
the case.
“Now you pair wine with
the strongest flavor on the
plate, you pair with the season
ings,” Bonarrigo said.
An example of this is paring-
spicy foods with sweeter wines,
Bonarrigo said.
Wine and cheeses are popu
lar combinations and Bonarri
go said these items would be
easy for college students to put
together.
Mozzarella and Elavarti
cheeses go best with dry white
wines like chardonnay and
sauvignon blanc; Jack, feta and
goat cheeses go best with
chenin blanc and white zinfan-
del; red wines like cabernet
sauvignon and merlot best
compliment cheddar and
Parmesan cheeses, Bonarrigo
said.
See Wine on Page 6.
E. RAY/The Battalion
Tae Park, an employee at Messina Hof, examines a bunch
of grapes during the wine festival this weekend.
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Wt VI Hr JL
Sum 41
All Killer No Filler
Island Records
In a hip-hop world of car
bon copy boy bands and prima
donna divas, music television
and radio stations have found a
throwback to the days of ’80s
and ’90s punk metal in Sum
41.
“Fat Lip,” the band’s first
release off of their second stu
dio recording effort, All Killer
No Filler, bounces along happi
ly in the fusion of rock and rap
pioneered and popularized by
the Beastie Boys some 15 years
ago. But to distinguish Sum
41, imagine them as a troop of
beastly boys hopped up on
Kool-Aid and Smarties.
To say that the Sum 41
sound is juvenile or illegiti
mate would be unfair — unfair
to those determined bands that
first explored the realms of
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metal and punk, whose style
Sum 41 has embraced.
Musically, Sum 41 offers
nothing new; in no way are
they ‘on the cutting edge of
rock-and-roll. The songs are
well-played and entertaining,
however. The guitar-based al
bum flows smoothly from track
to track, incorporating pop-
rock intros and choruses with
punk-purist friendly verse
rhythms that all sound much
too familiar.
Other tracks follow with
youth-friendly lyrics, speaking
on a range of themes like the
quest for individuality, non
conformity and complacency.
As for romantic songs, do
not look for any sweet odes to
virgin maidens on this CD.
Lyrics examining the male/fe
male relationship concentrate
on mutual confusions and mis-
communications, not profes
sions of undying love.
The last song on the disk,
“Pain for Pleasure,” might just
be the most memorable, simply
for its different style. This track
is a heavy-metal heavyweight in
the truest sense. Speedy riffs
and devilish lyrics will leave lis
teners head-banging as they
reach for a grown-up CD to
break the levity. (Grade C)
— Thomas Phillips
Alicia Keys
Songs in A Minor
J Records
With so many female, teen-
pop queens singing about ge-
nies in bottles and having love
sent to them from heaven
above, it is actually nice to see a
young female with pure talent
and depth in her music. Alicia
Keys, a 20-year-old New York
native, has released her debut
album, Songs in A Minor, that
has blown everyone away. Keys,
unlike her peers Britney Spears
and Christina Aguilera, pro
duced, wrote and played instru
ments on the majority of the
tracks on her album. She has a
rich, soulful sound in her music
that can be compared to Etta
James or Billie Holiday, but she
A = instant classic B
D = don't buy it F
— —
has her own unique R&B style.
“Failin’, ” her first single,
gives just a taste of the excep
tional music that is offered on
this album. Her piano skills are
showcased on each track. The
jazzy feel incorporated in
“Failin’ ” is very soothing, as she
sings about how she keeps on
falling in love with the same
person no matter how hard she
tries to resist.
Keys gives us the feel of mu
sic that was present in the day of
the Harlem Renaissance, but at
the same time, she puts a mod
ern twist to many of her tracks.
She fuses “old school” and hip-
hop on the song, “Girlfriend,”
where she collaborates with So
So Def artist Jermaine Dupri.
The track has Keys’ piano
stylings layered with Dupri’s
hip-hop dance beats.
It is no wonder Keys is No. 1
on the charts. She has been try
ing to share her natural talent
with the mainstream world for
about five years. Keys’ talent is
truly genuine and definitely
unique in this world of pop
icons and template songs about
teenage love. (Grade A)
c Dino Ramos
-r —y
C = average
Box Office
Jurassic Park III
stomps other films
LOS ANGELES (AP) —
Jurassic Park III dominated
the competition at the week
end box office, earning
$50.7 million to claim the
top spot.
The third sequel in the di
nosaur saga has earned
$81.3 million since it de
buted Wednesday.
The Julia Roberts comedy
America's Sweethearts opened
in second place with $30.1
million. Last week's top
movie. Legally Blonde, fell to
third place with $11.1 million.
1. Jurassic Park III, Univer
sal, $50.7 million, 3,434 lo
cations, $14,785 average,
$81.3 million, one week.
- 2. America's Sweethearts,
Sony, $30.1 million, 3,011
locations, $10,024 average,
$30.1 million, one week.
3. Legally Blonde, MGM,
$11.1 million, 2,695 loca
tions, $4,1 20 average, $43.4
million, two weeks.
4. The Score, Paramount,
$10.7 million, 2,160 loca
tions, $4,983 average, $37.1
million, two weeks.
5. Cats & Dogs, Warner
Bros., $6.8 million, 3,040 lo
cations, $2,242 average,
$72.4 million, three weeks.
= a cut above
= burn in effigy
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No coupon needed
404 University Dr.
696-7311