Barrel Of Wine Quotes

All day I think about it, then at night I say it. Where did I come from, and what am I supposed to be doing? I have no idea. My soul is from elsewhere, I'm sure of that, And I intend to end up there. This drunkenness began in some other tavern. When I get back around to that place, I'll be completely sober. Meanwhile, I'm like a bird from another continent, sitting in this aviary. The day is coming when I fly off, But who is it now in my ear who hears my voice? Who says words with my mouth? Who looks out with my eyes? What is the soul? I cannot stop asking. If I could taste one sip of an answer, I could break out of this prison for drunks. I didn't come here of my own accord, and I can't leave that way. Whoever brought me here will have to take me home. This poetry. I never know what I'm going to say. I don't plan it. When I'm outside the saying of it, I get very quiet and rarely speak at all. We have a huge barrel of wine, but no cups. That's fine with us. Every morning We glow and in the evening we glow again.

Last night," the long-nosed man replied, looking surprised by her question. "You drank a barrel of wine and told me you miss cleaning for your stepsisters because at least you felt useful and stayed fit and now you're old and bored and big as a house--" "WHO ASKED YOU?" thundered the woman. "YOU SPENT HALF YOUR LIFE AS A PUPPET!

We're needed to save an innocent barrel of wine from a lecherous duke's son.

4. Tufle harbour was a hubbub of noise. Carracks and caravels jostled for moorings at the harbour wall. Merchants squabbled over transport to carry their goods to Tamin, either overland, or on the ferries on the Amin River. Sailors bawled at each other to catch a rope or steady a rogue barrel of wine. At one side of the harbour the fishing busses were unloading their catches, drawing excitement from the circling sea birds. In the background to the cacophony in the harbour came the regular thud of hammering, like some strange heartbeat accompanying the harbour’s living noise. The shipyards at Tufle were only a stone’s throw away to the south.

Shall we journey East together?" She considered me. "What will you do for me?" "It's what we'll do for each other." "So tell me." "I'll watch while you sleep. Sleep while you watch. I'll lie to you when it doesn't matter, but I'll also lie for you when it does. If you let me do the talking, I'll make sure you miss the penny-cock with the pizzle-itch and get the best wine in the merchant's barrel. You'll never again meet a door you can't get through nor a wall you can't get eyes over. I need your arms, yes, but you need my nose. If you do the worst of the fighting, I'll make sure you know where your foes are coming from and cull the weak ones. I won't be your dog, but if you are half the wolf I think you are, you've found a fox to run with.

The wine we really drink is our own blood. Our bodies ferment in these barrels. We give everything for a glass of this. We give our minds for a sip.

T is sweet to win, no matter how, one's laurels, By blood or ink; 't is sweet to put an end To strife; 't is sometimes sweet to have our quarrels, Particularly with a tiresome friend: Sweet is old wine in bottles, ale in barrels; Dear is the helpless creature we defend Against the world; and dear the schoolboy spot We ne'er forget, though there we are forgot. But sweeter still than this, than these, than all, Is first and passionate Love—it stands alone, Like Adam's recollection of his fall; The Tree of Knowledge has been plucked—all 's known— And Life yields nothing further to recall Worthy of this ambrosial sin, so shown, No doubt in fable, as the unforgiven Fire which Prometheus filched for us from Heaven.

The wealth of many centuries had been transmitted into ornament, luxury, pleasure; no more; the abolition of feudal rights had swept away duties as well as privileges; wealth, like an old wine, had let the dregs of greed, even of care and prudence, fall to the bottom of the barrel, leaving only verve and color.

My love, suddenly your hip is the curve of the wineglass filled to the brim, your breast is the cluster, your hair the light of alcohol, your nipples, the grapes your navel pure seal stamped on your barrel of a belly, and your love the cascade of unquenchable wine, the brightness that falls on my senses, the earthen splendor of life.

We have a huge barrel of wine, but no cups. That’s fine with us. Every morning we glow and in the evening we glow again. They say there’s no future for us. They’re right. Which is fine with us.

The crowd swarmed together and followed him at a distance, talking excitedly and asking questions and finding out the facts. Finding out the facts and passing them on to others, with improvements-- improvements which soon enlarged the bowl of wine to a barrel, and made the one bottle hold it all and yet remain empty to the last.

If he tells the truth, it is because the most reeking lie no longer intoxicates him, even though he swallow it not in the modest doses that idealism offers, but in immoderate quantities, thousand-gallon-barrel gulps. He would taste the bitterness, but it would not make his head turn, as it does Schiller's, or Dostoevsky's, or even Socrates’, whose head, as we know, could stand any quantity of wine, but went spinning with the most commonplace lie.

Everybody has heard of the great Heidelberg Tun, and most people have seen it, no doubt. It is a wine-cask as big as a cottage, and some traditions say it holds eighteen hundred thousand bottles, and other traditions say it holds eighteen hundred million barrels. I think it likely that one of these statements is a mistake, and the other is a lie. However, the mere matter of capacity is a thing of no sort of consequence, since the cask is empty, and indeed has always been empty, history says. An empty cask the size of a cathedral could excite but little emotion in me. I do not see any wisdom in building a monster cask to hoard up emptiness in, when you can get a better quality, outside, any day, free of expense.

A ghost mill, they called it, infested with all sorts of witches, phantoms, and monsters. It was as though the very timbers of the mill had soaked up the unearthly forces that seethed and thronged in the valley, like the wood of a wine barrel takes up the stain and scent of the wine.

If there’s an eighth wonder of the world, I would suggest lavender. Not only is it beautiful to the eye and heavenly to the nose, it also is said to have antiseptic and anti-inflammatory properties and research suggests it may be useful in treating anxiety, insomnia, and depression. And it’s a wonderful addition to—ta-da—COOKIES! Mom always kept a large wooden wine barrel filled with lavender next to the back porch so she could grab a handful of lavender flowers whenever the mood struck her. She made lavender sachets to hang in the closets and added lavender to her rose potpourri. We regularly had lavender lemonade or lavender muffins and often some lavender flowers were identifiable in a lamb stew or as a garnish for steaks. All part of our Mediterranean lifestyle.

..a lesson to you Ann, is that a man, however much he lives under the illusion, is never in control. A woman holds the whip that slaps the horse's rump, my dear. And here is another lesson for you to chew on. Men are like barrels of wine in Sir Hammersmith's basement. Strong, sturdy and inviting on the outside, whereas on the inside completely empty.

If you put a spoonful of wine in a barrel full of sewage, you get sewage. If you put a spoonful of sewage in a barrel full of wine, you get... sewage.

Sleep isn’t about resting, it’s about letting yourself settle, like the sediment at the bottom of a wine-barrel. I’m nowhere near trusting this world that much.

He knew it would take as many years as he could think of now to forget the tracks, no matter how deeply buried. Some morning in autumn, spring, or winter he knew he’d wake and, if he didn’t go near the window, if he just lay deep and snug and warm, in his bed, he would hear it, faint and far away. And around the bend of the morning street, up the avenue, between the even rows of sycamore, elm and maple, it the quietness before the start of living, past his house he would hear the familiar sounds. Like the ticking of a clock, the rumble of a dozen metal barrels rolling, the hum of single immense dragonfly at dawn. Like a merry-go-round like a small electrical storm, the color of blue lightning, coming, here, and gone. The trolley’s chime! The hiss like a soda-fountain spigot as it let down and took up its step, and the starting of the dream again, as on it sailed along its way, traveling a hidden and buried track to some hidden and buried destination.

It became a game that I took to with immense gusto: to see how much I could remember about dandelions themselves, or picking wild grapes with my father and brother, rediscovering the mosquito-breeding ground rain barrel by the side bay window, or searching out the smell of the gold-fuzzed bees that hung around our back porch grape arbor. Bees do have a smell, you know, and if they don't they should, for their feet are dusted with spices from a million flowers.

Passengers drank and smoked. Both; a lot. This was a significant source of profit for Cunard. The company laid in a supply of 150 cases of Black & White Whiskey, 50 cases of Canadian Club Whiskey, and 50 of Plymouth Gin; also, 15 cases each of an eleven-year-old French red wine, a Chambertin, and an eleven-year-old French white, a Chablis, and twelve barrels of stout and ten of ale. Cunard stockpiled thirty thousand “Three Castles” cigarettes and ten thousand Manila cigars. The ship also sold cigars from Havana and American cigarettes made by Phillip Morris. For the many passengers who brought pipes, Cunard acquired 560 pounds of loose Capstan tobacco—“navy cut”—and 200 pounds of Lord Nelson Flake, both in 4-ounce tins. Passengers also brought their own. Michael Byrne, a retired New York merchant and former deputy sheriff traveling in first class, apparently planned to spend a good deal of the voyage smoking. He packed 11 pounds of Old Rover Tobacco and three hundred cigars. During the voyage, the scent of combusted tobacco was ever present, especially after dinner.

Other than involving yourself with ungrateful vegetable matter, colour, vigour and fascination can be imparted into a small outdoor space by several other methods. In the 18th century, the inclusion of a hermit on one's estate was regarded as the epitome of country house style. There is absolutely no reason why today's dandy should not avail himself of the same privilege. It's a straightforward enough matter to entice a hopelessly drunk vagrant back to your premises using the simple lure of an opened bottle of wine. Once there, dress him in a bed sheet, wreathe his head in foliage and invite him to take up residence in an old barrel with the promise of unlimited alcohol, tobacco and scraps from your table in return for a sterling display of relentless solitude. Such a move not only provides the disadvantaged with ideal employment opportunities, but also enhances your reputation for stylish romanticism. Watch your friends gape in wonderment at the picturesque spectacle as your hermit sporadically peers out the top of the barrel and matters a few enigmatic words of wisdom.

Tis sweet to win, no matter how, one’s laurels By blood or ink; ’tis sweet to put an end To strife; ’tis sometimes sweet to have our quarrels, Particularly with a tiresome friend; Sweet is old wine in bottles, ale in barrels; Dear is the helpless creature we defend Against the world; and dear the schoolboy spot We ne’er forget, though there we are forgot. But sweeter still than this, than these, than all, Is first and passionate love— it stands alone, Like Adam’s recollection of his fall; The tree of knowledge has been pluck’d— all’s known— And life yields nothing further to recall Worthy of this ambrosial sin, so shown, No doubt in fable, as the unforgiven Fire which Prometheus filch’d for us from heaven.

As the tree matures, the older vessels become plugged with crystalline structures called tyloses, and as a result, the center of the tree—the heartwood—doesn’t conduct water at all, making it well suited for use as a watertight barrel. American oaks are particularly rich in tylose as compared to European oaks. In fact, the European trees have to be carefully split along the grain, rather than cut, in order to avoid rupturing vessels and creating a leaky barrel. The trees also happen to produce an astonishing array of flavor compounds that break free from the wood in the presence of alcohol. European oak, Quercus robur in particular, is high in tannins, which give wine a certain roundness and full-bodied quality. American white oak, on the other hand, releases the same flavor molecules found in vanilla, coconut, peach, apricot, and cloves.

I believe that sake and wine are the only drinks in the world that have achieved the level of being forms of art. Wine is made from grapes. Grapes have a lot of sugar in them to start with. Although it's a gross simplification, if you crushed the grapes and put them in a barrel they'd naturally ferment and turn into wine. But that's not the case with sake. In order for fermentation to occur, the starch in the rice has to be converted into sugar. And that involves a far more complex and difficult process than what's involved in making wine. In the entire world, no other country has developed such a refined drink out of cereal grains. What you usually get out of cereal grains is something like beer, which has a low proof... ... or a distilled liquor like whiskey, which has a high one. I want you to understand what a wonderful and unique thing sake is... ... and to appreciate the amazing skill it takes to create a drink that is practically an art form out of plain rice.

TWO hundred and thirty nautical miles southeast of Gibraltar, Oran perched above the sea, a splinter of Europe cast onto the African shore. Of the 200,000 residents, three-quarters were European, and the town was believed to have been founded in the tenth century by Moorish merchants from southern Spain. Sacked, rebuilt, and sacked again, Oran eventually found enduring prosperity in piracy; ransom paid for Christian slaves had built the Grand Mosque. Even with its corsairs long gone, the seaport remained, after Algiers, the greatest on the old Pirate Coast. Immense barrels of red wine and tangerine crates by the thousands awaited export on the docks, where white letters painted on a jetty proclaimed Marshal Pétain’s inane slogan: “Travail, Famille, Patrie.” A greasy, swashbuckling ambience pervaded the port’s many grogshops. Quays and breakwaters shaped the busy harbor into a narrow rectangle 1½ miles long, overwatched by forts and shore batteries that swept the sea to the horizon and made Oran among the most ferociously defended ports in the Mediterranean. Here

Barrels of oysters wrapped in seaweed came by boat from Stollport. Fat beam and trout were carried in dripping wooden boxes lined with wet straw. A great conger eel arrived in a crate large enough to hold a cannon and appeared so fearsome Mister Bunce quelled the kitchen boys' mock-screams only by bringing out Mister Stone to take his pick among the screechers. Sacks of raisins, currants, dried prunes and figs piled up in the dry larder. In the wet room, soused brawn, salted ling and gallipots of anchovies crowded the shelves and floor. In the butchery, Colin and Luke marshalled four undercooks, six men from the Estate armed with saws, a grumbling Barney Curle and his barrow to skin, draw and joint the hogs. Simeon, Tam Yallop and the other bakers lugged in sacks of meal from the Callock Marwood mill while a dray from the ale-house made journeys over the hill, past the gatehouse and into the yard until the buttery and cellar were filled with kegs and barrels. Rhenish wine arrived in a covered wagon, the dark oak tuns resting on a thick bed of bracken. Scents of cinnamon and saffron drifted out of the spice room.

My dwelling was small, and I could hardly entertain an echo in it; but it seemed larger for being a single apartment and remote from neighbors. All the attractions of a house were concentrated in one room; it was kitchen, chamber, parlor, and keeping-room; and whatever satisfaction parent or child, master or servant, derive from living in a house, I enjoyed it all. Cato says, the master of a family (patremfamilias) must have in his rustic villa "cellam oleariam, vinariam, dolia multa, uti lubeat caritatem expectare, et rei, et virtuti, et gloriae erit," that is, "an oil and wine cellar, many casks, so that it may be pleasant to expect hard times; it will be for his advantage, and virtue, and glory." I had in my cellar a firkin of potatoes, about two quarts of peas with the weevil in them, and on my shelf a little rice, a jug of molasses, and of rye and Indian meal a peck each. I sometimes dream of a larger and more populous house, standing in a golden age, of enduring materials, and without gingerbread work, which shall still consist of only one room, a vast, rude, substantial, primitive hall, without ceiling or plastering, with bare rafters and purlins supporting a sort of lower heaven over one's head—useful to keep off rain and snow, where the king and queen posts stand out to receive your homage, when you have done reverence to the prostrate Saturn of an older dynasty on stepping over the sill; a cavernous house, wherein you must reach up a torch upon a pole to see the roof; where some may live in the fireplace, some in the recess of a window, and some on settles, some at one end of the hall, some at another, and some aloft on rafters with the spiders, if they choose; a house which you have got into when you have opened the outside door, and the ceremony is over; where the weary traveller may wash, and eat, and converse, and sleep, without further journey; such a shelter as you would be glad to reach in a tempestuous night, containing all the essentials of a house, and nothing for house-keeping; where you can see all the treasures of the house at one view, and everything hangs upon its peg, that a man should use; at once kitchen, pantry, parlor, chamber, storehouse, and garret; where you can see so necessary a thing, as a barrel or a ladder, so convenient a thing as a cupboard, and hear the pot boil, and pay your respects to the fire that cooks your dinner, and the oven that bakes your bread, and the necessary furniture and utensils are the chief ornaments; where the washing is not put out, nor the fire, nor the mistress, and perhaps you are sometimes requested to move from off the trap-door, when the cook would descend into the cellar, and so learn whether the ground is solid or hollow beneath you without stamping. A house whose inside is as open and manifest as a bird's nest, and you cannot go in at the front door and out at the back without seeing some of its inhabitants; where to be a guest is to be presented with the freedom of the house, and not to be carefully excluded from seven eighths of it, shut up in a particular cell, and told to make yourself at home there—in solitary confinement. Nowadays the host does not admit you to his hearth, but has got the mason to build one for yourself somewhere in his alley, and hospitality is the art of keeping you at the greatest distance. There is as much secrecy about the cooking as if he had a design to poison you. I am aware that I have been on many a man's premises, and might have been legally ordered off, but I am not aware that I have been in many men's houses. I might visit in my old clothes a king and queen who lived simply in such a house as I have described, if I were going their way; but backing out of a modern palace will be all that I shall desire to learn, if ever I am caught in one.

Calypso Blues" Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way Sittin' by de ocean Me heart, she feel so sad, Sittin' by de ocean, Me heart, she feel so sad Don't got de money To take me back to Trinidad. Fine calypso woman, She cook me shrimp and rice, Fine calypso woman, She cook me shrimp and rice These Yankee hot dogs Don't treat me stomach very nice. In Trinidad, one dollar buy Papaya juice, banana pie, Six coconut, one female goat, An' plenty fish to fill de boat. One bushel bread, one barrel wine, An' all de town, she come to dine. But here is bad, one dollar buy Cup of coffee, ham on rye. Me throat she sick from necktie, Me feet hurt from shoes. Me pocket full of empty, I got Calypso blues. She need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! These Yankee girl give me big scare, Is black de root, is blond de hair. Her eyelash false, her face is paint, And pads are where de girl she ain't! She jitterbugs when she should waltz, I even think her name is false. But calypso girl is good a lot, Is what you see, is what she got. Sittin' by de ocean Me heart, she feel so sad, Don't got de money To take me back to Trinidad. Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way She need to, she need to, she need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

The minutes seeped away like wine from a barrel.

As he closed in on the mess tent, he could hear the first voices of the morning and gave a sigh of relief. The mess tent flap was closed, and he fancied he could hear the sounds of cooking, the clinking and clanking of metal, hisses of steam, from inside. His belly rolled again at the thought of food but he steeled himself, reached out a hand, lifted the flap, and stepped inside. The inside was empty of life but it was full of death. Bodies of Wubei men lay where they had collapsed dotted all around the interior. The smell of loosened bowels and vomit violated the sanctity of Zhou’s nose causing him to heave and retch. When he had regained control he forced himself to examine the scene, to make sense of it. There was food still on the table and open barrels of wine around the place but no sign of blood or struggle.

For days wagons had been arriving from all directions, loaded with sacks, crocks and crates, tubs of pickled fish; racks dangling with sausages, hams and bacon; barrels of oil, wine, cider and ale; baskets laden with onions, turnips, cabbages, leeks; also parcels of ramp, parsley, sweet herbs and cress. Day and night the kitchens were active, with the stoves never allowed to go cold. In the service yard four ovens, constructed for the occasion, produced crusty loaves, saffron buns, fruit tarts; also sweet-cakes flavoured with currants, anise, honey and nuts, or even cinnamon, nutmeg and cloves. One of the ovens produced only pies and pasties, stuffed with beef and leeks, or spiced hare seethed in wine, or pork and onions, or pike with fennel, or carp in a swelter of dill, butter and mushrooms, or mutton with barley and thyme.

I have always believed that in a good marriage two people should be softened and deepened, their hard edges polished, their separate parts coming together like wine mellowing in a barrel, creating something richer and more beautiful. Unfortunately, not all wines age well. Some wines fall apart prematurely, their components break down, and they turn to vinegar. Once a wine goes to vinegar, it can't turn back. Love may never end, but some love stories turn sour.

It was now, I realized almost with a shock, October; perhaps the most beautiful month of the year in Rome. The trees had changed into a hundred shades of red and gold. Sometimes an unearthly pearly light washed the city, sharp and clear like a spring morning on the Acropolis, and in the evening that curious pinkish flush in the streets, which lasts only from dusk to darkness, seemed to be accentuated. Masses of splendid fat grapes, black and white, filled the street stalls. They reminded me that Bacchic revels made respectable by church processions—a collaboration that would not have surprised Gregory the Great—were taking place in the wine towns of the Castelli Romani, where the grape harvest had now been gathered. Some pungent whiff of this Virgilian moment seemed to enter Rome in the morning with those odd-looking wine carts and their rows of little barrels, the driver sitting up beneath a huge ribbed umbrella, in shape like the shell of some shabby and discredited Aphrodite. They trundled into Trastevere and replenished the tavern cellars with more than usual jollity and it was often in my mind to go out to Frascati and look up my friends of the wine vaults who were, I supposed, now knee deep in the new vintage: but I never did so.

What’s your name?” I say instead. I should know it, now that we’ve stolen a wine barrel together. “Lu,” she answers. “Just Lu?” “Talula Gallerin, but if you call me Talula, I’ll knock you on your golden ass, Gildy Locks.

Vendors cursed as their baskets of fruit and vegetables toppled. A bamboo birdcage fell and burst open, scattering a flock of tiny white birds into the dusty air. Barrels rolled wildly through the streets, gushing wine as red as blood.

...having faith that their life together, their adventures together, and the stories that they told each other, would soon take the place of the wine, believing that all the natural intoxications of caress would flow from her and not the barrel.

outsource their metabolism to fungi in the barrels and jars used to ferment wine, miso, or cheese.

I try not to pout when she takes the cup back and chucks it into her tent. I missed wine so, so much. “Alright, I’ll take you to your saddles now. But this wine barrel thing? Never happened,” she tells me sternly, pointing at my face. “I’m not joking.” “I never joke about wine,” I reply.

Amanis a spiritual being made to.be an alloy of all the metals that have no value of diamonds or rubies. Man are taught to be malleable not brittle. My father told me never entertain a whore while drinking wine, always entertain your wife after a round of Pinot noir. If you have to buy a slice of flesh don't eat the stake, look for a boney meat. Never smoke thus ungentle and uncouth you are pleasing capitalism of unethics and destroying your lungs. After drinking whiskey, and always drink Scottish, if you are poor enough try Canadian. If you want to be a sage Japanese taste crazy but it makes you a man. Boys are not made but they are roasted in fires of bellies and they stay in barrels for maturity. Spend hours reading Greek philosophy, African methodologies and read the holy Bible. In doing business always despise free lunch and never drink brandy, sometimes act like a Vatican and be an integrity vulture. Stoicism is the ultimate master. Avoid to step on great man shoe and always be water.

Animal a spiritual being made to.be an alloy of all the metals that have no value of diamonds or rubies. Man are taught to be malleable not brittle. My father told me never entertain a whore while drinking wine, always entertain your wife after a round of Pinot noir. If you have to buy a slice of flesh don't eat the stake, look for a boney meat. Never smoke thus ungentle and uncouth you are pleasing capitalism of unethics and destroying your lungs. After drinking whiskey, and always drink Scottish, if you are poor enough try Canadian. If you want to be a sage Japanese taste crazy but it makes you a man. Boys are not made but they are roasted in fires of bellies and they stay in barrels for maturity. Spend hours reading Greek philosophy, African methodologies and read the holy Bible. In doing business always despise free lunch and never drink brandy, sometimes act like a Vatican and be an integrity vulture. Stoicism is the ultimate master. Avoid to step on great man shoe and always be water.

Just as wine ages in a barrel, the mind refines with time, absorbing ever more knowledge. Never aspire to be a young wine; never stop learning.

Madame Escoffier," he said. In his white apron, he was again the man she loved. The gentle man who only spoke in whispers. "I am sorry," she said. "I am not." He leaned over and kissed her. His lips tasted of tomatoes, sharp and floral. The moment, filled with the heat of a reckless summer, brought her back to the gardens they had grown together in Paris in a private courtyard behind Le Petit Moulin Rouge. Sweet Roma tomatoes, grassy licorice tarragon, thin purple eggplants and small crisp beans thrived in a series of old wine barrels that sat in the tiny square. There were also violets and roses that the 'confiseur' would make into jellies or sugar to grace the top of the 'petit-fours glacés,' which were baked every evening while the coal of the brick ovens cooled down for the night. "No one grows vegetables in the city of Paris," she said, laughing, when Escoffier first showed her his hidden garden, "except for Escoffier." He picked a ripe tomato, bit into it and then held it to her lips. "Pomme d'amour, perhaps this was fruit of Eden." The tomato was so ripe and lush, so filled with heat it brought tears to her eyes and he kissed her. "You are becoming very good at being a chef's wife." "I love you," she said and finally meant it. 'Pommes d'amour.' The kitchen was now overflowing with them.

I started seeing poetry from a strictly consumerist perspective as poets serving up beverages. Most, maybe like 97 percent or something, serve lemonade. You can consume their work and it will teach you nothing, and it will leave a sticky unpleasant feeling in your mouth and a slight nausea in your stomach. There are all kinds of home-made lemonades, milky lemonade, watery lemonade, some throw pepper in it or even puke in the lemonade, but its still lemonade, just a puky sort. Then there are a few that offer stronger drinks. Some say the secret is the cellar, but I think that's just a propaganda story. If you leave a bottle of lemonade in the cellar for 10 years it won't turn into wine. But some of these fools are doing exactly that. Stinky old lemonade full of dust. And then there's those that think the problem is the Lemonade isn't smooth enough and they start filtering it with a sieve, imagining to be gold-diggers or something. No no no, the secret isn't cellars. The secret is rather a sincere hate for lemonade. As long as you don't hate lemonade with every pore in your body, as long as a part of you accepts the lemonade, then forget about the cellars. But if your soul says 'Fuck the Lemonade' then it starts to search. You will find that a small percentage of poetry offered is like a strong beverage. Most then, again, are like cheap beer or wine. To find a wine that's actually good or even a decent whiskey you have to sift to tuns of poems, and then you find some. There are just a few people. Just a few. I dont know if the secret of the cellar applies here either. It might. It might not. I often suspect all these blokes with distilleries are fooling the hell out of everyone. Think about it. Twenty years on a barrel of whiskey and it will sell like gold. Anyone with a sense of business would want to speed that shit up. And yet they're all flaunting the secret of their cellars, I don't believe a word of it. There's simply too much whiskey in these world and too few cellars. So I sincerely believe that the road to great poetry is to say 'Fuck the Cellars' in your soul, and start to search. There's a minute speck of poems out there that are beverages, but of a different, narcotic kind. They are almost impossible to find or create. Poetry clubs and societies do their utter best to ignore it, ban it, destroy it. These are poems that by nature make the reader say 'Fuck Beverages!' in his soul. I wish i never used this shit. Fucking hell, whats wrong with the guy who made this? That's the sort of poetry I would call a honorable beverage. But you have to ditch Lemonade, Cellars, and Beverages to get there. And you can't do that because you have not enough thirst in your soul. That's what it all starts with: thirst. And the secret of thirst is very simple: it requires a desert in your heart.

Great. I’d let it it corner me. Amateur mistake for a smuggler and a Captain of the Imperial Guard. I much preferred fighting a dozen men in the open streets to this one beast in an enclosed cave. Always check your exits. Always leave a way out. But if some other person fell into danger, my brain became muddled as the melon pulp at the bottom of the wine barrel. I’d told myself so many times I wasn’t a hero. I lifted my staff to the side, opening my arms, inviting the construct to attack. Maybe I was a hero. And heroes were idiots.

In the side refrigerators, where Vito so carefully arranges the morning's new attractions, you'll find even more examples of a traditional caseificio gone rogue: a wheel of aged goat cheese coated in a rough armor of wild herbs; a thick, blue-veined goat cheese soaked red with purple with Primitivo wine; goat yogurt in half a dozen international flavors. You won't be surprised to find that the early efforts of the Dicecca boys were met with opposition- both from the family and the regular clientele. Each brother has a story about the resistance he has encountered along the way- the parental eye rolling at the cacao-coated goat cheese, the sisterly skepticism about mango-stuffed burrata, the customers' confusion at the latest experiment to emerge from the lactic laboratory in back. Every story ends the same way: with one or all of the family members doubting the viability of another esoteric cheese, followed by the long, slow acceptance by enough customers to justify its real estate space in the display case. "When I started making cheese with the Nikka barrel, they made fun of me, said I was destroying the taste of the cheese. Now they're copying me. That's the pattern we always see: at first they make fun, then they start to copy.

Rummaging through these old, yellowing picture postcards, I find that everything has suddenly become confused, everything is in chaos. Ever since my father vanished from the story, from the novel, everything has come loose, fallen apart. His mighty figure, his authority, even his very name, were sufficient to hold the plot within fixed limits, the story that ferments like grapes in barrels, the story in which fruit slowly rots, trampled underfoot, crushed by the press of memories, weighted down by its own juices and by the sun. And now that the barrel has burst, the wine of the story has spilled out, the soul of the grape, and no divine skill can put it back inside the wineskin, compress it into a short tale, mold it into a glass of crystal. Oh, golden-pink liquid, oh, fairy tale, oh, alcoholic vapor, oh, fate! I don't want to curse God, I don't want to complain about life. So I'll gather together all those picture postcards in a heap, this era full of old-fashioned splendor and romanticism, I'll shuffle my cards, deal them as in a game of solitaire for readers who are fond of solitaire and intoxicating fragrances, of bright colors and vertigo.

Now I’m no art critic, but in a time seen as a bridge between the late middle ages and the early renaissance, where the church played such a substantial part in the day to day running of people's lives, Bosch’s Garden of Earthly Delights, which is painted on oak with a square middle panel flanked by two doors that close over the centre like shutters, is rather racy. When the outer shutters are folded over they show a grisaille painting of the earth during creation. But it’s the three scenes of the inner triptych that fascinate me. If you’re unfamiliar with the painting, I’ll do my best to describe it for you. Apologies in advance if I miss anything out. It’s regular sort of stuff, you know, naked women being fondled by demons, a bloke being kissed by a pig dressed as a nun, another bloke being eaten by some kind of story book character while loads of blackbirds fly out of his arse, a couple locked in a glass sphere and – let’s not beat about the Bosch here – locked in each other’s embrace as well. There are loads of people feeding each other fruit, doing handstands, hatching out of eggs, climbing up ladders to get inside the bodies of other people and looking at demon’s arses. There’s a couple getting caught shagging by giant birds, and a white bloke and a black Rastafarian with ‘locks (400 years before the Rastafari movement was founded) about to have a snog. You’ve got God giving Eve to a very puny-looking, limp-dicked Adam, and there’s a bunch of people sitting around a table inside the body of another bloke while an old woman fills up on wine from a decent-sized barrel while a kind of giant metal face pukes out loads of naked blokes who go running into a trumpet and another bloke being fed a cherry by a giant bird while a white bloke shows a black lady something in the sky. It’s all going on! There's loads of those ‘living dead’ mateys walking about, and a bloke carrying giant grapes past a topless girl with, it has to be said, pretty decent tits. She’s balancing a giant dice on her head while doing something strange to another bloke’s arse while a rabbit in clothes walks past. You can’t see what she’s doing because there’s a table in the way but beside them is a serpent-type creature with just one massive boob and a pretty pert nipple. One huge tit the size of his chest! Of all things, he’s holding a backgammon board up in the air. I’d say Bosch was a tit man, wouldn’t you? But there’s more. There’s a crowd of naked girls – black & white - in a water pool, all balancing cherries on their heads; read into that what you will. There are just LOADS of naked women in this water pool, including one of the black girls who’s balancing a peacock on her head. There are dozens of nudists riding horses around them in a circle. Some are sharing the same horse, so I must admit that in places it appears to be a little intimate. And now what have we got! There’s a couple cavorting inside a giant shell which is being carried on the back of another bloke. Why doesn’t he just put it down and climb in and have a threes-up? There are people with wings, creatures reading books and just more and more nudists. There’s a naked woman lying back, and this other bloke with his face extremely close to her nether regions! What on earth does the blighter think he’s playing at? There’s loads of grey half men-half fish, some balancing red balls on their heads like seals, and another fellow doing a handstand underwater while holding onto his nuts. You’ve got a ball in a river with people climbing all over it, while a bloke inside the ball is touching a lady in what appears to be a very inappropriate manner! There’s a kind of platypus-type fish reading a book underground and Theresa May triggering Article 50 of Brexit (just kidding about the Theresa May bit).