Monday, January 14, 2013

Brick Ovens and Wine Caves

As I was finishing the Ventura brick oven and wine cave project (minus the soon-arriving oak door and cooling unit), I realized I was working both ends of the structure and food spectrum.

The brick oven (too obviously) is built to hold heat; the wine cave is intended to hold cool.

The brick oven produces baked, roasted, broiled foods; the wine cave contains bottles of fermented grape juice (basically).

Both have similar physical features:  Brick, arches, masonry, etc.

At opposite ends of the small hillside property, they make good companions.

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