I’m not a wine connoisseur but I think its fun to stand at the tasting counter at wineries near Spartanburg listening my fellow tasters describe wines as “nutty”, or “vanilla-y” or “crisp with hints of chocolate or walnut.” When it’s my turn, I’ll say something like “Oreo cookie dunked in apple juice followed by a shot of peach schnapps” and to my surprise the stranger fine of six people down will agree. “Exact-o-lackity! That’s what I was going to say!” I like the movie Sideways.
I’m more interested in how wine is made than actually drinking it. I want to know what is needed to arrive at different color and flavor characteristics. Plus I really like the concept of leveraging time as an ingredient. Having finally gotten to the other side of my mid-life crisis, I can say with authority that aging is a good thing.
I like it that my buddy Palmer, a wine sipping fiend from West Coast wine country, still enjoys exploring the under $10 bottles with their “relax kick your shoes off” names: Barefoot, Red Truck, Oops, and Mad Housewife, to name a few. But still he won’t buy the ones that come in a box instead of bottle.
I like it that wine making reflects humanity’s thousands-of-years-old patience: A legacy passed down through the ages not unlike passing poodles down from wolves.
I like looking at the neatly manicured vineyards versus my snaggle-toothed rows here at Pineapple Hill and daydreaming that my experimental vineyard might look nice someday, then motioning to the sommelier to bring the next sample.
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— Tim Bryant
Author of Blue Rubber Pool
Surf Director, Pineapple Hill