
Before we get to the part where the indigenous yeasts, in colorful tribal garb, start dancing to some primeval rhythms while having juicy sex... I say BEFORE we get to that part... a word about this Wine Blogger nomination that has appeared before my jaded eyes.
Any writer, even one as ancient and jaundiced as myself, is secretly pleased to be complimented, honored in some way, hell, noticed in some way. For this I am grateful. I am, as most of you probably knew long before I did, a finalist for a Wine Blogger award. I share the nomination with my good friend Sean Sullivan and several others, in a rather odd category called One Trick Pony or something along those lines. For the record – again I say, I am truly pleased – I did not nominate myself, nor did I ask anyone to nominate me. Worse yet, I have been a less than frequent blogger of late. I am in the process of redesigning the blog, and I will resume more regular posts in the fall.
The past 12 months have been consumed with personal tasks relating to buying and selling real estate, moving primary residences, renovating and constructing three separate homes, starting up and establishing two new businesses, and trying to find time for 1) my new dog and 2) my music. So, inevitably, blogging becomes somewhat dispensable.
That said, I do appreciate the nomination, and the ongoing support of my reader.
Now, on to a new and I think more interesting topic: fermenting with native or wild or indigenous yeasts.