Practice Makes Perfect

We've heard this saying many times. Especially as kids. I think it's supposed to inspire us to stick with something that's a challenge, but (not surprisingly) I've always taken it literally. I applied this philosophy to almost everything and also believed in perfection. The perception, the reality, and the self-destructive path getting there.

Now, I'm thankfully writing off perfect as a human state of existence. My goal is to be present and let my senses, soul, and mind do the rest. Maybe by being more aware I can learn and improve organically. Sounds like the same result of "practice makes perfect" and a lot more attainable than aiming for perfection from your regimens.

Practice presence. 

(deep breath)

Stoned Immaculate

A favorite Jim Morrison track and the theme of this post.

I recently tasted the best wines of my life. Also the oldest. This ultrasensory and wildly potent encounter was elating and overwhelming.

After the moment in time to feel the joy from these wines passed, the memory summons peaceful content. I'm craving nothing. No Marlborough Sauvignon Blanc at the jacuzzi. Not even a splash of Dolcetto d'Alba while watching the sunset. 

In time, my appreciation for (and delight in) more simple, younger, primary wines will return. I just need to be patient. I'm sure most people who have an ultimate experience in their field of passion have a similar reaction.

Judge Hutnick

I had my first experience judging wine today at the Orange County Home Wine Competition. Local wine makers made submissions to the following categories: red and white (single varietal or blend), fruit, and dessert. I judged 21 sangioveses and 8 barberas. At the home wine level, I was looking for

1) balance of fruit, acid, alcohol, and tannin

and

2) the wine to exhibit the nose and flavor profile of the varietal*

My panel agreed that there were a handful that achieved both - some more gracefully than others. We tasted and scored for three hours with no major breaks. My sense of smell and taste became fatigued around the 25th wine, so under 30 wines in 3 hours was about right to ensure fair and consistent results. I'm glad I was assigned to judge local expressions of varietals I normally only drink from Italy. It really made me appreciate what a talented winemaker can achieve (close to) anywhere in the world.

Thanks to all of the friendly people who said hi to the "new judge" and made me feel so welcome. And to the Miller family who showed me the ropes, Jan for the picture above, and John for his jacket. Hope to see you all next year!

*(we had one sangiovese that was well made wine that tasted great...but it tasted like zinfandel)