![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QAVcha3_uv2OCCLU7lx1S1jBjOQ2MJWHpF84azUKlKNLlfMkyJ2ZRR4WxwXdHB06OVZmPYk9ecH4msEwYBiaok0nT3tvjwqhik57Ne-AB-rzXOyroJXVGa2tNSTd-yZ7mMHTf1mnGMl8/s280/wine+cave+front.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLANYpGX-lMBJec5UTrcvBEXgSjWvgDoKBsFzCy48ll2XkpVZtO3RFLlO_AOdFy0LYBdnRvGxfSg1mu_Oi_jgCab4DBBGBl8PFWq37k0FiardQWtpeEzIL_Z9QL4BSt1E0ScNG_phG8Oe/s200/wine+cave+south+side.jpg)
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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