Jul 17, 2008
I really do like the fact that the trophy that goes to the winner of The British Open Championship is termed "The Claret Jug". The great championship begins today. Its trophy, which resides with the current champion for a year before they must return it to the Royal & Ancient Golf Club for reissuing to the new champion, is modeled after an old Claret serving vessel. For those who golf and appreciate wine, this has to resonate. My most recent…
Jul 14, 2008
Of late I’ve been taking more days off from blogging than the usual weekend retreat. Honestly, when I do take days off, it’s usually because I simply forget to blog. I cannot remember the last time so many things seemed to weigh so heavily on my thinking. Normally, my focus is narrower. Recently however it’s because I’ve been spending a great deal of time thinking about the following things. Fair Trade The Economy Solutions to the tyranny of the three…
Jun 30, 2008
Believe it or not, it has been over a decade since I’ve been anywhere near the city of Chicago. And even my last foray to this neck of woods didn’t take me into vicinity of the city. Now, having been here for a short while, and having taken some time to move around Chicago, I can say without hesitation is is one magnificent metropolis. This is what a city should look like. The skyline is remarkable, studded with stunning testaments…
Jun 26, 2008
We learn about ourselves and our world through little mini revelations. I’ve had a few over the years as they relate to my life and wine. Here are my Top Ten Wine Revelations 10. Stony Hill ChardonnayStony Hill’s Chardonnays, those crisp, lemony, minerally, long-lived gems, were the first wines that possessed me and put me on a quest. I wanted to taste and/or have every single one ever produced. My collection, unfortunately stops somewhere in the very early 70s, meaning…
Jun 23, 2008
One of the reasons I like to eat out, and I do like to eat out, is the near guarantee I won’t encounter something orange and squishy and cut into cubes masquerading as cheese. We put up with this square blandness at the homes of acquaintances. We accept it on trays at office gatherings. But when it comes to a restaurant where our expectations are justifiably higher, we expect something more…actually something much more. And when the restaurant bills itself…