Bordeaux Color Quotes

You are a pastel-colored Persian carpet, and loneliness is a Bordeaux wine stain that won’t come out

She was so tight and compact; it would be nothing to tuck her neat and warm into the inside of his jacket and carry her wherever he went and feed her bites of cheese biscuits. Skin so creamy with just a touch of makeup dusting over her face, she had luscious lips the color of a Bordeaux wine and a slim neck he ached to suck on. God her fucking eyes… it was like they were constantly smiling.

Because you already know what it means to be Men Without Women. You are a pastel-colored Persian carpet, and loneliness is a Bordeaux wine stain that won’t come out.

You are a pastel-colored Persian carpet, and loneliness is a Bordeaux wine stain that won’t come out. Loneliness is brought over from France, the pain of the wound from the Middle East.

You, after all, are well aware of what it is to become one of the men without women. You are a faintly colored Persian carpet, and loneliness is the indelible stain of Bordeaux. And so your loneliness is brought in from France, and the pain of your wounds from the Middle East. For the men without women, the world is a vast and keen mixture, it is just exactly the far side of the moon.

In a blind taste test at the University of Bordeaux, students in the faculty of enology were given two glasses of wine, one red and one white. The wines were actually identical except that one had been made a rich red with an odorless and flavorless additive. The students without exception listed entirely different qualities for the two wines. That wasn’t because they were inexperienced or naive. It was because their sight led them to have entirely different expectations, and this powerfully influenced what they sensed when they took a sip from either glass. In exactly the same way, if an orange-flavored drink is colored red, you cannot help but taste it as cherry.

La sala d'aspetto è una piccola stanza quadrata con le pareti dipinte di due tonalità di verde, nella parte più bassa la tinta più chiara, nella parte alta la tinta più scura. Lungo le pareti si appoggiano le sedie di plastica rigida, di colore rosso bordeaux, unite a sei sei da una gamba sola, come i calciatori del calciobalilla. Lo schienale delle sedie arriva giusto nel punto dove si incontrano i due colori del muro, a sottolineare, se qualcuno di noi ancora ne dubitasse, che noi che stiamo qui seduti ad aspettare facciamo parte del mondo più basso, quello con i piedi per terra, quello delle tinte più deboli, quello dei malati. L'altra metà del mondo, quella dove la speranza è più viva, come il colore deciso delle pareti, accoglie solo le nostre teste, che si perdono in ricordi e fantasticherie, ma è un mondo di illusioni, nel quale non riusciremo mai a vivere.

A study titled, simply, “The Color of Odors,” will destroy your faith in anybody’s ability to taste anything. Here’s how it worked: three French researchers started with two wines from Bordeaux, a white made with Sémillon and Sauvignon grapes and a red made with Cabernet Sauvignon and Merlot. The researchers first had a group of subjects taste both the white wine and the red, under white light in clear glasses, and write down all the words they could think of to describe each one. In this test it didn’t matter whether the tasters perceived the same things. Inter-rater reliability wasn’t a factor here—the researchers didn’t care if tasters agreed with each other about the wine color and taste, just that each taster would consistently call one “red” and one “white.” Then the researchers took an odorless, tasteless extract of the grape-skin pigment anthocyanin and dripped it into the white wine, turning it red. And they called the tasters back for a second go-around, asking them to compare the white wine and the colored wine—the same wine, in other words, with red food coloring. The result was a taste-test catastrophe. Almost to a person, the tasters chose to use the same words for the white wine from the initial tasting on the white wine in the second. And they used the same words for the red wine on the red-colored white wine. They simply could not tell the difference. Color alone—not aroma, not flavor—told them what to expect, and that’s exactly what they tasted.

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.

In 1789 the whites in the colony numbered about 40,000, free-coloreds about 22,000, black slaves not less than 450,000, and because the death rate among the overworked and underfed blacks was so appallingly high, some 40,000 replacement slaves had to be imported each year from Africa, and this lucrative trade was in the hands of great slaving companies situated in France’s Atlantic seaports like La Rochelle, Bordeaux and, preeminently, Nantes.

You are a pastel-colored Persian carpet and loneliness is a Bordeaux wine stain that won't come out. Maybe working on the little things as dutifully and honestly as we can is how we stay sane when the world is falling apart. As with most people who are well raised, well educated and financially secure, he only thought of himself.

...Quando Isabelle alzò lo sguardo ebbe l’impressione che il cuore le si fermasse. Stava risalendo insieme a Jeanne la scalinata che dall’Orangerie riportava al castello dopo avere verificato che per loro quella poteva essere la via di fuga perfetta la sera dello spettacolo. Era emozionata e non vedeva l’ora di fare ritorno alla locanda per potere parlare liberamente dei dettagli del piano che aveva in mente con l’amica, quando all’improvviso si era trovata a guardare un uomo il cui sguardo avrebbe riconosciuto in mezzo a mille. Jacques. Lui era lì a pochi passi da lei e quell’incontro non aveva senso. Perché mai Jacques si trovava lì a Corte,a Versailles e per giunta vestito da aristocratico? No, c’era qualcosa di sbagliato. L’uomo che aveva amato e che ancora non riusciva a dimenticare non era un semplice borghese che rientrava da un viaggio all’estero? Forse però quella era semplicemente l’idea che lei si era fatta di lui, dopotutto Jacques non le aveva mai detto chi fosse realmente. «Cosa c’è?» domandò Jeanne vedendo l’amica ancora immobile e visibilmente sconvolta. Poi alzò lo sguardo anche lei e vide quel giovane bellissimo e riccamente vestito che fissava l’amica. Se però a lei quel volto non diceva nulla, diversamente fu quando il suo sguardo si spostò sull’altro uomo che intanto aveva raggiunto Jacques e si era fermato accanto a lui. «Oh mio Dio» mormorò Jeanne. La situazione che si era creata aveva qualcosa di surreale. Isabelle, Jacques, Jeanne e Nicolas che si fissavano l’un l’altro lì, immobili su quella scalinata e con le prime fredde gocce di pioggia che cominciavano a cadere sui loro visi. Il rombo del tuono annunciò che il temporale era ormai arrivato. Sembrava che il tempo fosse congelato. Nessuno osava fare un gesto o pronunciare una parola. Infine fu Isabelle a parlare per prima. «Tu...qui?» riuscì a dire. Gli occhi azzurri di Jacques puntati in quelli verde smeraldo di lei. “Dio quanto è bella” pensò l’uomo avvicinandosi alla giovane che aveva lasciato due mesi prima. Vedere quegli occhi, quei lunghi capelli corvini legati in una treccia come ricordava di averli visti quella prima sera insieme alla locanda… e poi quel semplice vestito bordeaux che metteva in risalto il colore ambrato della sua pelle nonché le sue forme che ancora ricordava così bene. Il ricordo di loro due insieme era ancora troppo forte, troppo vivo in lui e quell’incontro non aveva fatto altro che riaccendere i suoi sentimenti e il suo desiderio. «Isabelle» fu tutto quello che l’uomo riuscì a dire. Aveva sceso gli ultimi gradini della lunga scalinata che ancora lo separavano da lei e se avesse allungato un braccio avrebbe potuto sfiorarle il viso con la mano...