Monday, September 29, 2008

Terroir, orchids and bread


Finished an article by Randall Grahm (Terroir) regarding terroir, biodynamics and sensitive crystallization. Since nobody read my stuff here I'm just gonna go off for a few posts.

I like the idea of biodynamic farming although the mysticism aspect seems a bit far-fetched. It's applications, sensitivity and promotion of awareness seem very useful.

Along the way I have paid particular attention to Karen's passion for orchids. Now to grow orchids successfully one must understand the ecosystem from which they come. Shown here is an orchid that bloomed after 20 years. We had moved from northeast Ohio to Orlando where the radically different light intensity finally satisfied the plant's needs.

At the same time another article came to light about one of my other passions, bread baking. This was about Michael Suas, an extraordinary baker and head of the San Francisco Baking Insttitute. The importance of kneading bread dough by hand cannot be emphasized more. One becomes aware of how all the ingrediants are coming together and can recognize when the dough is ready.

The success of all three of these efforts is awareness, sensitivity and knowledge of the all the necessary elements and blending them appropriately.

Sunday, September 28, 2008

Castello


Vicchiomaggio in Chianti, Firenze. Karen and I were there a few years ago. Stopped on the way out just to touch the dirt that the vines were growing in. Stoney soil with very fine textured soil. Ground, pulverized but with a heaviness that led me to believe it was more stone than dirt.

Thursday, September 25, 2008

Where??


If there was only one place that you could grow grapes where would it be?

Thursday, September 18, 2008

Work

Most of us do. But why would anyone want to trade a nice comfy office job to work in the fields, tending vines, being constantly vigilant against insects and disease, confronting alien foliage?

It's the smell of the earth, a fresh rain, blisters and sore muscles at the end of the day and beginning of the next. It is the intimate connection to something living that can, if carefully tended, yield a beverage that should only be shared.