CleverRoot

f a l l 2 0 1 7 | 5 7 Sustainable food and wine: The best of both worlds can be found at 5050 Arroyo Road in Livermore, California, where Wente Vineyards runs the restaurant and organic vegetable garden that serve as the beating heart of its culinary operation. The food, of course, exists to complement the company's wines, which include estate-grown Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and Chardonnay (the Wente Family is recognized as the First Family of Chardonnay, with 80% of all California Chardonnays derived from the Wente Clone). The garden is the creation of Master Gardener Diane Dovholuk, whose heritage is Rus- sian but whose accent marks her as a New Englander. She's been developing the Wente Vineyards organic gardens for nearly 20 years, and her expertise shows in the healthy- looking vegetables bursting out of the fertile, low-lying plot of land. Her raised beds cover 7,800 square feet; once you add the pathways, composting areas and space for a fruit orchard that will be planted next year, you start to get a sense of the sheer size of her operation. The restaurant and garden site cover nine acres of golden, rolling hills tucked up against steep slopes and bordered by the golf course at Wente The menu change fequentl— ometime dail— dependin on "what' comin out of the gound," f a l l 2 0 1 7 | 5 7 Sustainable food and wine: The best of both worlds can be found at 5050 Arroyo Road in Livermore, California, where Wente Vineyards runs the restaurant and organic vegetable garden that serve as the beating heart of its culinary operation. The food, of course, exists to complement the company's wines, which include estate-grown Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and Chardonnay (the Wente Family is recognized as the First Family of Chardonnay, with 80% of all California Chardonnays derived from the Wente Clone). The garden is the creation of Master Gardener Diane Dovholuk, whose heritage is Rus- sian but whose accent marks her as a New Englander. She's been developing the Wente Vineyards organic gardens for nearly 20 years, and her expertise shows in the healthy- looking vegetables bursting out of the fertile, low-lying plot of land. Her raised beds cover 7,800 square feet; once you add the pathways, composting areas and space for a fruit orchard that will be planted next year, you start to get a sense of the sheer size of her operation. The restaurant and garden site cover nine acres of golden, rolling hills tucked up against steep slopes and bordered by the golf course at Wente Mike Ward is Executive Chef of The Restaurant at Wente Vineyards in Livermore, CA.

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