Archbishop Mitty High School - Excalibur Yearbook (San Jose, CA)

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ed grapes lbelowl were pumped into cans which began the process of Brent Honnoll fbottoml har- from the vine at Stony Ridge M .1 sv-arm yt T Brad Klaas, Tricia Zamora, and Brenda Broadus tbottoml collect the crushed grapes from the press, Nick Bridger fbelowl is concise in pouring the grapes into crates. Freshly picked grapes tleftl were unloaded before crushing. Qs f V and took hydrometer readings which mea- sured the sugar and alcohol content within the wine. After the fermentation process, the skins were separated from the Ufree run wine and brought to Bridger's home. The skins were pressed for extra juice. Bridger's own consists of a grape press and an and bottling cellar. From October to the students siphoned their wine to sediment, commonly expressed as It was a lot of hard work, but it paid off, stated senior Carolyn Brilla. In May, Bridger went to students' homes to bottle the wine. This process was completed by siphoning the wine into clean containers and corking the bottles. The final step was an aging pro- cess before the wine could be consumed when the students reached the age of twen- ty-one. Each student was able to make their own label for their wine. Wine making is a parent-student activi- tyf' commented Bridger. Because most of the wine making was done at home, stu- dents needed parental permission before joining. At the end of the process, awards were given out to the most enthusiastic grape picker, most enthusiastic sensory evaluator, and the vinegar award. Enology is not merely a study of wine and its production. lt is a lesson in cooperation and patience. When the final test of these two disciplines came, the students passed with flying colors. 'KBeing in Enology gave me a better understanding of wine making as an art, concluded senior Akiko Murphy. - Theresa Banchero - l89

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88 rtlS'tlC Sue McGovem frightl aids in grape pressing for the Enology Club. ome things improve with age. Like fine wines, the Enology Club has matured over the years. With more participants, more grapes, easier harvest, better club meeting time, and widespread enthusiasm, the club marked its tenth anniversary, noted mod- erator Nick Bridger. The Enology Club has offered me a chance to enjoy and understand the com- plete process of wine making, from the vine to the bottle, expressed senior Cassandra Floyd. The grapes were harvested before their full ripeness because of the threat of Thus, grapes lacked full maturity and a i alumni spent October 4 at Stony Ric Vineyards in Pleasanton picking grapes. ter the harvest the grapes were sent throt a de-stemming machine, removing ste and crushing grapes. One hundred pour were crushed per person. Students tumed to school and the grapes were ev ly distributed and placed in large containr The next step was fermentation. Su and brewer's yeast were added to grapes to kill the wild yeast. Each day for week the students stirred the ingredie

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.. .. rtistic 190 Stage Band irightl: Back row: Frand Oddo Marcel Mirassou, Franco Finstad, Chuck Gorman, Paul Primrose, Asa Sanchez, Mar- ot Fervia Second row: 'lim Mills, Chuck lqludson, Dave Gorman, Dan Lynch Front row: Lisa Teresi, Victor Acevedo. Coleen Shanahan trightl sings outa high note. Mike Ryssemus tbottom rightl sounds off on his sax. Chorus fbelowl: Back Row: Frank Oddo, Chris Vincent ' Third Paul Bame, Alan Bonnell, Shannon Johnson Jennifer Fitzerald, Meredith Clark, Valerie Second row: Kelly Im, Cathy Bradford, Coleen Shanahan, Jeana Soden, Patrice Hill, Martin ront Rebecca Yee, Peggy Bryant, Annmarie Blair ith a bang of the drums and the blast of a hom, the band set its goals. The director of the band, Frank Oddo, wanted the band to be more involved at masses and liturgies. I think it'd be more advantageous for them to get the experience. Also, it would add more color to the liturgiesf' said Oddo. A change this year was the tempo of the alma mater. With the quickening of the song, there were hopes of involving more people in the singing. The majority of the instruments were flutes, drums, clarinets, saxophones, and trumpets, each student practicing an average of an hour to an and a half each day. The band also played at other places sides school. They visited the Veteran' . . . i Hospital ln Palo Alto and Intermed schools such as Sacred Heart, St. Joseph and St. Justin's The band, however, did not stop its lir in the Bay Area. During the spring tl went down to Los Angeles in an exchar program with two Southern Califor high schools: Serra and Chaminade, neyland was also graced with the sound the Mitty band.