The Wine Question
Posted 13 October 2003 - 10:29 PM
Posted 14 October 2003 - 08:49 AM
In a way, I think there is a parallel in the restaurant scene, in that we're trying to build a culture from the top down rather from the bottom up. The places where wine (and restaurants) are best are the places where simple goodness is accepted as a natural fact.
I'm skeptical about saving the Rancho Cucamonga wines. I'm glad that the vines have been saved, but when a wine region exists for 100 years and nobody pays any attention to it, there's probably a good reason. I'll make an exception for the Rancho Cucamonga Sherry, which is solera-aged and very, very nice. It is also very very hard to find.
Posted 14 October 2003 - 10:53 AM
Posted 14 October 2003 - 11:05 AM
Posted 14 October 2003 - 11:34 AM
Posted 14 October 2003 - 11:47 AM
I do find that my "professional" writing voice is different than what I use in correspondence (which I consider e-mail and web stuff to be). I think of the professional voice as a more polished version of my regular voice--the nice thing about writing and rewriting is that you can present yourself as you might wish you were rather than the way you really are. And the regular voice then comes through much stronger and more noticable when you use it for effect. We're a tricky bunch.