“Ce que les jeunes cherchent à apprendre chez leurs collègues plus âgés est l’expérience allié à un certain état philosophique, qui engage les vignerons à une lutte. Il s’agit d’abord de protéger la terre, sans laquelle le vin n’existerait pas et de laquelle résulte sa vivacité, altérée par la chimie. Nous avons autant de respect pour la terre que pour le vin. Quand nous sommes contraints de rajouter un seul gramme de SO2 dans le vin, nous avons le sentiment de n’être plus en accord avec nous-mêmes et de bafouer le vin; Notre but, notre idéal peut-être, est en fait de respecter intégralement la vérité du vin, afin d’acheminer à nos destinataires une boisson magique qui nous transforme avec ses pouvoirs énergétiques, nous permet de retrouver des sensations extraordinaires, nous plonge dans un état d’allégresse et même d’ivresse : une ivresse de plaisir qui n’a rien à voir avec l’alcoolisme, mais se traduit par un état philosophique.”—Jean-Pierre Robinot, on natural wine.
There are a lot of stories, so it’s difficult to tell it all in one sentence. Of course each wine maker is trying to make good wine. There are specific ways to make wine according to the region, so what one winemaker does would be different from another. For instance, there is a great difference between someone who harvests with a machine and dumps it all into a tank and someone who hand picks grape by grape. You can’t tell once they are in the bottle. You can’t tell what happened behind the scene to make that bottle of wine. You can’t see the work that people have put in. There are people who can’t tell the difference even if they drink it. But we are more experienced, so when we notice something spectacular, it’s the natural wine. It’s the same with cooking; if you are used to it, you can tell the difference. There is a lot of similarities between cooking and wine. Both are something that are made by hand, aren’t they.
I am surrounded by people who make things. For instance the Boulanger just in front of us – he’s an amazing person. He is also one of the people who have helped me a lot. Bread is part of French culture. In Japan, you only have sandwich bread. I think this is something that is difficult to be understood in Japan. I didn’t know the different cereals, what “complait” meant, how you distinguish a good bread. He taught me a lot.
I don’t think enough wine collectors have put as much thought as they should have into the significance of this fact. Pause, then, to consider what can happen in a period of twenty-five years. It is the span of time in which a person can be born, grow up, finish college and graduate school, spend some aimless years wandering Europe or occupying Wall Street, and start procreating on his own.
In other words, Barack Obama and his franchise are emulating the Clinton’s, and are speaking not to voters, but to potential post-election patrons. That’s what their policy goals are organized around. So when you hear someone talking about how politicians just want to be reelected, roll your eyes. When you hear an argument about the best message or policy framework to use for reelection, stop listening. That’s not what politicians really care about. Elections in many ways are just like regular season games in basketball – they are worth winning, but it’s not worth risking an injury. The reason Obama won’t prosecute bankers, or run anything but a very mild sort of populism, is because he’s not really talking to voters. He just wants to be slightly more appealing than Romney. He’s really talking to the people who made Bill and Hillary Clinton a very wealthy couple, his future prospective clients. We don’t call it bribery, but that’s what it is. Bill Clinton made a lot of money when he signed the bill deregulating derivatives and repealed Glass-Steagall. The payout just came later, in the form of speaking fees from elite banks and their allies.
Ironically, Clinton has come to express regret about deregulating derivatives. He has not given the money back.
“The gentle breeze seems to have brought
your distant fragrance to my heart;
it just abandoned me and went out
looking high and low for you.
And now it has forgotten
all about me.
My heart has taken on your scent,
and your habits too.”—Omar Khayyam (118)
I wish I were going to Cannes 2012. Michael Haneke, Jacques Audiard, Ken Loach, and Abbas Kiarostami are some of my favorite filmmakers. Just missing the Dardennes brothers and Terrence Malick. I truly cannot wait to see Haneke’s Amour. I ought to re-watch The White Ribbon.
“But what I think that sets me apart, even if people say I’m strange, I believe that I offer something different than what others are offering in Lyon. I prefer that things are the way the chefs want, not what the clients want. I felt it in many restaurants. If you don’t have your own policy, things will deteriorate. If you keep catering to what the clients want, you loose who you are. Like with wine, I want the clients to follow what I like, what I am searching for. I use everything that I found myself, whether it be vegetables, poultry, or meat.”—Katsumi Ishidathe, a Japanese chef in Lyon, France
A network of ultra-conservative groups is ramping up an offensive on multiple fronts to turn the American public against wind farms and Barack Obama’s energy agenda.
A number of rightwing organisations, including Americans for Prosperity, which is funded by the billionaire Koch brothers, are attacking Obama for his support for solar and wind power. The American Legislative Exchange Council (Alec), which also has financial links to the Kochs, has drafted bills to overturn state laws promoting wind energy.
Now a confidential strategy memo seen by the Guardian advises using “subversion” to build a national movement of wind farm protesters.
The Koch brothers have more money than they’ll ever be able to spend in their entire lives, and they are actively trying to destroy efforts to make our planet safer for our children and grandchildren, just so they can have more money.
The shit has hit the fan with New York’s bike share pricing scheme. Whether or not you understand that bike share is for short trips—and that short trips are something less than 45 minutes or 30 minutes depending on your subscription—there’s no denying that we’re about to launch the most…
“Everything a lie. Everything you hear, everything you see. So much to spew out. They just keep coming, one after another. You’re in a box. A moving box. They want you dead, or in their lie… There’s only one thing a man can do - find something that’s his, and make an island for himself. If I never meet you in this life, let me feel the lack; a glance from your eyes, and my life will be yours.”—The Thin Red Line
“Miniscule production Spätburgunder (Pinot Noir) from Germany’s relatively warm region of Baden. Lying just to the east of Alsace, Baden may be warm for Germany, but it’s still decidedly a rather cool climate. While global climate change is generally upending accepted notions of what grapes grow well where, the red wine industry in Germany has been perhaps the greatest beneficiary of this rather dubious development. Pinot Noir wines that were once thin and green now can be properly ripe, well balanced and delicately finessed.”—Chambers Street Wines, one of my favorite wine shops.