About
I'm Sam, 31, I live close to DC. I like arty stuff, pop culture, good food. I wish I had more time to read. I wish I traveled more. I need to drink more wine. I don't get to listen to enough music. I'm trying to catch up.Some amateurish pictures I've taken myself are here .
Collecting interesting articles here .
I rarely get personal.
But I like email (probably a generational thing): sam88mph at gmail
Following
Wine is beautiful (via alexbarrow)
“Generations of growers have done much more than simply preserve the varieties down the centuries. French peasant farmers in Burgundy, for example, traditionally renewed their Pinot Noir vines by a technique called selection massale, known as ‘field selection’ in the US. This involved going round the vineyard in late summer and marking the most promising looking plants to use for cuttings in winter, once they became dormant. As each grower had slightly different criteria for making this selection, each vineyard’s population of Pinot Noir vines took on distinct characteristics, creating, in effect, the beginnings of a host of new sub-varieties.”
- from Real Wine, by Patrick Matthews
Farmers — the kind of people who have “their feet in the soil,” as described by Margrit Mondavi, the 84-year-old matriarch of the Robert Mondavi Winery in Napa Valley — once dominated grape-growing and winemaking. But the Halls are part of a recent wave of M.B.A.’s, bankers, architects, engineers and others who are taking over or starting wineries and infusing small boutique labels with a level of business expertise usually found only at big brands.
Nouveau usually ends up being pretty disappointing, year after year. But that doesn’t stop me from buying into the hype.
My weekend plans.
From here
Languedoc Roussillon: Full-Bodied Red Wines for Cool Autumn Days.
From here
Kitchen stickers.
From here
rdlt:
Cycles Gladiator Wines. I’ve not tried these (yet), but I’m digging the labels.
I judge wines by their labels too.
Feels like a weekend.
From here
“Today, while it is true that wines tend to be numbered in batches for identification purposes, this is done not in the bottles but in the vats or oak barrels. The simple truth is that a bin number on a wine today indicates nothing more than the style of batches of wine.”
Too literal to be clever.
From here
From here
“The wine cultures of Spain and Italy are idealized. But much of the time, in real-life situations, their populations—whether it’s old men guzzling at midday or twentysomethings at night—actually favor beer.”
