I love wine wah-wah. But really, I do.
By the time I embarked on my diploma level wine studies, I'd already relocated to France, obtained several reputable certifications, challenged myself by completing the toughest master level program I could find and attended countless tastings, expos and wine tours in a half dozen countries and several languages. Let's say I've got a better than fair foundation. That said, one achievement alluded me and I refused to take the leap until after I'd invested enough brain energy and bucks to be sure I was for real about this whole endeavor.
It was during a time of aggravation that I decided to start Speak Wine To Me. This time I was in deep. The aggravation stemmed from knowing I was going to work the hardest I'd ever worked since this journey began without a inkling of evidence that it would all be worth it in the end. First semester topic: viticulture. Subtopic: all the viticulture subtopics. Semester one commenced with the most scientific enological subject matter. The first exam would come in 8 weeks and would be based on 175 pages of single-spaced minutiae. Why can't we talk more about the seductive aromas of Viognier? Or the floating vineyards in Thailand? Those are the bits of winedom I live for! But, no. It was evident I must, first, suffer for my food. Even in the esteemed study halls of the national library, it took everything in me to muster enough giveashit to drag myself through the doors of the majestic repository. Don't get me wrong. I can geek. I can seriously geek when it interests me. But scions and rootstock don't interest me. They don't ring my bell or tickle my toes much less make me want to open a book and read then re-read. Why couldn't they have been given cool, memorable names like Cabernet 100, G.O.A.T. Chardonnaaay or Make Your Vines Wanna Zin-fandel. Nope. Just page after page of:
101-14 Millardet et de Grasset and its average vigor but high tolerance of phylloxera rootstock grafts well and prefers cool, fertile, damp soils. By comparison, 5BB Teleki Section Kober is favored for its lime tolerance and resistance to nematodes though it has poor potassium and magnesium uptake and is definitely not to be planted with varieties prone to coulure.
Drink it up!
I hope SWTM helps me keep my head in the game. Staying home is not an option. That netflix queue is the devil. Pursuit, ingestion and blog expression of the things I love about wine are what keeps me from pulling the covers over my head and sleeping in. So today, feel free to read a story or two from my wine adventures then maybe share a few of your own. That's what interests me.