Apr 17, 2006
While I’m not really sure about this, I think I’m on pretty firm ground when I suggest that every industry has it’s small collection of "mad geniuses". You know the type I’m talking about. It’s not so much that they are truly mad, but rather so much more creative and innovative than the rest of the folk in their industry that they stand out. They seem…special. I was thinking about this yesterday as I savored Easter Ham with my family…
Apr 14, 2006
Two good posts in a row over at Wine Sediments. Yesterday Mark Fisher, the editor of the group blog to which I also contribute, took on the notion of wine ratings and how they are offered in complete disregard for any acknowledgment of terroir and source. He’s also concerned that it is very unlikely that a review of 100,000 case bottling of a wine can’t really offer the reader any expectation that in buying the wine it will have any…
Apr 14, 2006
It’s not something to be proud of, but it’s often the case. Sometimes, when you’ve been working for long long time on something and you just want it to be over, you are willing to accept a conclusion to the project that you know just isn’t the best it could be. But, it does bring the project to a conclusion so you accept mediocrity. Most of us take this route from time to time, but the problem with it is….down…
Apr 13, 2006
"Today in Washington Secretary of Wine Donald Rumsfeld again denied reports that any abuse or torture of foreign wines had occurred in the National Cellar. The Wine Secretary called reports that French bottlings were exposed to extremes of cold and heat patently absurd’. The allegation of abuse of foreign wines has dogged the Secretary since a collection of horrifying pictures were published in "The Wine Spectator" showing a bottle of Chateau Petrus along side a bottle of Domaine de la…
Apr 12, 2006
Pig. Pork. Bacon. Hocks. It really doesn’t matter what it is as long as it comes from the Pig. Tenderloin, Pancetta, proscuitto, chops, sausage…the name is usually irrelevant. If it is produced from the pig I’m gonna like it. But within the Universe of Pork, there is one cut that is the King of Pig: Ham. With Easter around the corner I can look forward to our family’s annual baking of the nice and pink, bone-in, semi-cooked country ham. From…