25 November 2009

25Nov- Oh right! sorry! we're closed thurs, fri, and sat
you know. for the thing. so, we're closed thursday, friday, and sat. and opening back up on tuesday, as per normal.

so... everyone just push out the jive and bring in the love.

20 November 2009

20Nov - beginning of my ansel adams/pacific nw wines lecture
so december 1st i'll be giving a lecture on the above topic at the columbia museum of art, which should be fun. wines have been chosen, photographs have been chosen. now i've just got to write the damn thing. it occurred to me to get up there unprepared and just see how long i can go and still make sense but people are paying money for this thing so i should treat it right.
here's what i've got so far:

I recently moved into a new house. And outside of it, where I park, there’s a large maple tree. When the leaves started to turn they became a gorgeous yellow and green and every morning, as the sun streamed through them and mottled the car and me, I thought it was one of the most beautiful things I’d seen. It felt almost contrived in the colors and the lighting, as though I were in a sofia coppola movie. Every sunny morning I’d see this and feel this joy of being a part of this natural occurrence and every morning I’d think that I should take a picture of it to remember the moment and the colors and the feeling of being a part of it. And every moment I’d find a reason not to. Running late or I’d put my bag in the back seat and I couldn’t reach the camera comfortably. And every night i'd worry that it might rain in the night and by morning all the leaves will have fallen and taking a picture wouldn’t even be an option.
Timing. That’s the point of that story. The idea of timing is crucial in life in general but one finds it exemplified in so many microcosms . In comedy. In business. In love. And look at how important it is in wine and photography. Pick grapes too soon and the wine is taut and green. Pick them too late and the wine is flabby and hot. Take a photograph at anything but the ideal time and the wrong moment, a less powerful moment, is captured forever. But when things happen just right, you’ve got poetry in a glass. You’ve got poetry in an image.

We’ve all got different ideas of what a good wine is or what a good photograph is. But we’re all here, at least, because we share the idea that, on some level, we enjoy the works of ansel adams and or pacific northwestern wines.

So, as a general tying in of themes, I wanted to look at some of the similarities just in philosophy, as I see them. One of the things I love about the northwest wines is their relative freshness in the wine industry. They’ve generally shunned the ideas of globalization and the homogenizing of product by producing wines that speak to the land. Wines that aren’t aimed or targeted but wines that express and emote the vagaries of the soil and the weather and the region itself. The terroir, if you will.


that's all i've got so far. maybe i'll do a little soft shoe, pull a quarter out from behind someone's ear, hold for applause, and that'll be that. begin pouring the wine.

08 November 2009

08Nov- to possible applicants as well as applicants in general
Here's something i don't understand.
the facebook and the myspace aren't exactly elite or secret groups. or like that high pitched sound that allegedly only the youngsters hear.
why do so many applicants sabotage themselves by having embarrassing, telling photos online?

Your online activities can be extraordinarily public. if you want to cut up and act the fool, do so but don't use the same name or email address that you send to a potential employer.
It's great for us because it can speed up the interview process by clarifying how poorly you might fit in. But that's not exactly fair. Photos of you flipping the camera off or crossing your arms over your chest while puffing angrily at the camera may not mean that you wouldn't be a kind and attentive server but it does certainly suggest how you want the internet (read: the world) to perceive you.

if, among your interests, you count indulging in something until you die, that's a bit of a red flag. overindulgence in this business is far too common and i hate having to field the phone call of "yeah, i -whatever- too much last night and i need the day off."

one argues that your business is your business and that's absolutely right. but same here. and if your business is as easily discovered as putting your address into a social networking site which then yields a plethora of choices and mistakes that remind me of why i don't want children then that might very well eventually reflect on my business. maybe it won't but maybe it will.

moral of the story: be careful what you put online. even if you're not applying for a job, just be aware.

06 November 2009

06Nov - plans on changing wines around.

I plan on moving things around on the wine menu. I've kept several wines for several years, sometimes because i feel they're great and staid items but, i suppose, to some degree because i've been too lazy to change them. And sometimes we need come to the realization that we need to change things up even when they appear to be fine. I love the Trimbach Pinot Blanc but i have to ask the question of whether the wine is giving me all that i can expect from a wine or even all that the customer deserves. And sometimes it's difficult to say because i've grown so used to the wine that, while it's new and wonderful to someone else, it's not everything i want it to be anymore.
So things will change, as things do. And there will be a period during which there might not be a specific varietal fully decided upon and i'll be playing with various wines in an effort to find the right one. That's sometimes the fun part (and many people assume so lightly that getting to try thirty is fun. it can be, sure, but it's tiring work when the percentages of what you find palatable, okay, good, and great work against you.) but often the search is the most fatiguing part.

Anyway, i'm sorry if i've ended up taking away a wine that you like or have gotten accustomed to but there will be equally fun and interesting wines coming in.

I'm adding a great, light, easy going Cote du Rhone-style blend from Morgan in Monterey. I've changed pinot noirs to a wonderful Oregon pinot which i think expresses the land very well. I'm working with two Bordeaux, a white and red both from Chateau Suau ("suau" also being the first four letters of our last name.) And I'm thinking about changing up several items that have simply been around for long enough that it's just time for this shake up.

so there we have it.