A new set of boots.

For a few years now I’ve begun to develop an interest in wine making.

The construction game for me has been a lucrative personal venture and will always be a part of my memories but it keeps me away from home on a continuing basis.

That bit ain’t fun at all.

At the end of the last year, the M.R.S and I travelled over to N.Z. It was there I had my first chance to visit some of the wineries that part of the world is famous for and sample some of the wares.

I’ve been weighing up the idea of a career change, starting a business of my own and developing another skill set along the way for some time now.

It’s only a dream at this stage but it’s one I’m feeling that’d be worth the challenge. Now, I ain’t to romantic about it all. It takes a good decade to develop a brand and that’s if it’s all fair sailing for the start point.

It’s bloody expensive too, I hear. We had the chance to stay (via AirBnB) at the home of a previous mangers of a winery, in Queenstown while we were there. Their advice was the money would’ve been better in the bank.

Seasonal agribusiness I’d like that. You have to maintain employees even in the down season when production isn’t happening, so in told.

Lesson 1.

But I ain’t getting any younger and if there’s anytime to get serious about your aspirations- now’s about the time to get real.

This construction project I’m on is about to close out. Maybe it’s time to start costing it all up and work on some industry experience to get it all going.

More to follow.

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Cairns needs a Somm or two.

Went out to dinner the other night, when I was back in civilisation, with the Mrs.

Went to a local Italian restaurant we both like. One in the city.

We both order what we want, entrée’s and mains. The usual fair.

I ordered a bottle of wine from the menu. A DOCG product. All should have been o.k. and for the most part it was.

But there’s something that’s missing and I’ve noticed as I try to develop my knowledge of wine and food.

Now, unknown to most I consider myself amateur wine snob. I don’t get too worked up about it as I consider the whole scene, from the aspect of the average punter, to be a little much when it comes to the actual product itself. I could be wrong, being an amateur and all that and that’s something I’m more than able to accept. But there’s something lost in all the pontification that surrounds the drink at times.

I’ve been reading little of the writings of a Roger Scruton lately, particularly his book, I drink, therefore I am. I have to admit I haven’t finished reading his story on this one but so far am able to identify with an idea he puts forth describing his aversion to the points system of scoring wine. He recalls his experience of touring France in his younger years and seeing the wine production from a point of view that you won’t from the bottle shops. This experience I’d assume, before the mass market aspect the greets us today, would offer a different take on the subject.

The general take I got from reading R.S was that aspect of the contemporary wine market (the numbers game or the price points) wasn’t what he got from the his journey’s through the wine regions he visited. Wine was an experience, something consumed as a part of the interaction with others both past and present. After all when considering the history of wine and it’s roles across time there’s something more to it in my mind’s eye.

Getting back to my introduction now and my intention with this post, which is to have a gripe about the lack of this aspect with the dining scene here in Cairns.

I think there is a great opportunity for the businesses here to expand on the practice of wine service in so much as tailoring their wine list to the food the serve. We’ve had the experience in Cairns, the only time I’ve witnessed it, where the service staff were able to advise us on our selection of food and accompanying drinks. I found it to be a great addition to the experience. This ties in the aspects of what I’ve read about in I drink, therefore I am, where we acknowledge the production values of our resourcing and realise it our consumptive choices.

I have been training.

Honest I have.

I just seems that when I’ve been home the last few swings  at home it’s been either Christmas/New years or Australia Day or the night I had out with the M.R.S at C’est Bon or the other night we had multiple friends over and drank copious bottles of great NZ and South African wines.

I blame it the recipe book (my brother gave me for Christmas), I’m an amateur cook BTW, and Dan Murphy’s (our local booze museum).

I’ll tabulate what it is I’m trying to do Crossfit/weightlifting wise… at a later date. Hopefully before the end of January, as I’m trying to calculate my efforts month by month this year.