Libation Station... "The Wine Shop Chronicles"

Friday, June 06, 2008

bio-hazzards

There are balancing acts to be performed when dealing with stringent objective manipulations (chemistry mostly) and then the quick turn to subjective projection, more like a lob of something stuck together---something from a muck puddle (sales pitch always). To sell is to eat. It's the way things are.

"This is the way we do it, and by the way, this is why you like it and should buy as much as possible. Everyone else is. It says so right here in the place where it is written and amply rated and thus so shall it be."

---the purveyors of all things the same

It all seems so relentlessly rehashed new and improved. But then there is wine, an interesting anti-marketeer creature. It really never is completely broken in every ones palate, so why all the hubbub to fix it? Boredom? Are the masses so surface that they cannot see the infinity of the within for all the finite encrusted around and above? We need the new and improved vanilla or we twitch and spin off into space or something perceived even worse---intolerable risk?

I really don't mind a little concentrated fruit in the wine. I just would like the result to be more layered to suite my inquisitive nature and not just be a glass of grape juice with a shot of espresso. I'd like the wine to be free of chemicals, but not for the sake of degrading the progression of quality. I'd like the soils surrounding the vine roots to be regenerative on their own without an infusion of super poop. I'd like the juice to be fermented from the perspective regional natural yeast and not something created in a laboratory half a world away. I would like to have nuances that accumulate and not be injected or removed by industrial process. I'd also like a butler and a trip to Spain, Rioja specifically.

We tasted wines last Monday at Cavatappi Importers that spoke to us in the ways of small production, big barrels, hand picked fruit, and sustainable agriculture. We tasted this result of the influence of terroir. These wines are slowly un-filtering themselves into our realm. We are dribbling them into tastings along side the overly silky butter glops. We are insurgent in our quest---insidious in our process to tweak an unsuspecting palate or two---to mold a pattern of waywardness away from the preferred generic. There are many somethings hiding beneath the over-stuffed comforter. They meld with other things pungent and briny and decadent. The process is called discovery. It can be a hoot.

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