Marina, our cellar intern from South Africa had told me about a special bread that they have in South Africa called Must Bread that is made with the fermenting white grape juice (hence, only made during harvest). She said she called her mom and asked her how to make Must Bread. Apparently, you have to let it rise over night and then her mom would get up at 4:00 in the morning to punch it down, let it rise again, and then bake it so the family could have warm bread in the morning.
Well, she told me this and we marveled at how nice her mom was to do that and how much work that was and too bad that she didn't have an exact recipie.
What do you know, two days later I enter my office at 7:00 am and am immediately hit with an intoxicating fresh, toasty smell. "why does my office smell like...."
"I made bread!" Marina interrupts me. And she unveils three huge loaves of still warm must bread! It was sooooo good (eggs and sugar and must plus her kindness made it so). We all stuffed ourselves and there was still some left for the tasting room and the construction workers working on our new tasting room.
Marina had been joking about needing someone to marry from the states so she could stay here. All the guys said, "Yep, now you'll have no problem marrying".
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