Fermentation: The Daily Wine Blog

Wine & Fishing & Archeology and Civil War Re-Enactments

Pursuits, hobbies and interests are constantly being categorized across the Internet. Invariably, "Wine" ends up being categorized under "Lifestyle". Occasionally you see it under "Culinary" or "Home". But it's "Lifestyle" under which the consumption of fermented grapes appears most often.

It's no surprise then that the "Wine Lifestyle" is so often combined with other "lifestyle" pursuits to create unique and interesting events that the organizers hope will extend its attraction.

The most interesting example of this I've seen lately is WINE ON THE FLY.

"Wine On The Fly" is a luxury fly fishing excursion scheduled for August combined with a series of private wine dinners and tastings featuring some of America's most famous winemakers, all set in Montana. Among the winemakers that will be on hand to eat, sip and mingle with the fly fisherman are Bo Barrett of Chateau Montelena, Hiedi Barret of cult winemaker fame,

Justin Hunnicutt Stephens of Hunnicutt Wines and D.R. Stephens Estate, and Mike Hendry of Hendry Winery. A pretty damn impressive line up of wine talent.

Is fly fishing and wine appreciation a bit far afield from one another to make sense? Intuitively one would think that having to find folks whose interests combine BOTH fly fishing and wine drinking would mean your target audience might be reduced. But I'm not sure that's the case. In fact, it might just expand the organizer's target audience. Those with a passing interest in wine but a real interest in fishing may be compelled to jump at the chance. And those with a real interest in wine but only a budding interest in fly fishing my be pushed over the edge in going on the trip.

I don't know much about fly fishing. I used to do a lot of bass fishing. It was just sedentary enough to appeal to me while promising the possibility of resulting in something I could brag about. I think their must be some spiritual connection between the fly fishing avocation and the appreciation of wine. But I need someone to comment here and explain it. I have a feeling it will be a fascinating connection.

In the end, the point I want to make is this: By combining what appear to be entirely different interests into on event, and by having one of those interests be wine, the promotion of wine and wine drinking and the wine lifestyle is expanded. We've seen it work with other combinations: Wine & Golf, Wine & Music, Wine & Movies, Wine & Art. There's no reason to believe other, perhaps seemingly obscure combinations might not also work.

Wine & Archeology?
Wine & Architecture
Wine & Civil War Reenactments?
Wine & Politics?
Wine & Philosophy?
Wine & Tennis
Wine & Biology

I wonder if the list possible affinities is endless or unfortunately short?

The Velvet Bite

I'm going to buy this wine...because I just think it's terribly cool that a winery would honor one of the greatest jazz vocalists in the history of the genre. (Have you ever heard Ella sing "mack the knife"?!!?)

However, I'm probably not going to drink this Domaine Carneros Sparkling Wine while listening to any jazz, including Ella. Here's why.

I've long believed that even given the range and the diversity of the Jazz genre, the absolutely most appropriate drink to accompany Jazz is something that attacks the senses, throat, palate and body with a Velvet Bite.

No pure wine I've ever consumed possesses this quality.

By "Velvet Bite" I mean, first, that sensation of a subtle sting that warms just as the sting diminishes when the liquid is poured over your palate. You need to feel the relief of the alcohol sting diminishing just as the alcohol also begins to warm the throat and stomach. 

There must be a soft clamping down on the palate that does not linger, but also is not escapable. The sensation alerts the senses in a momentary shock like no wine can do, yet fades away, relinquishing its bite in favor of alertness and warmth.

This state, I think, is best suited for listening to Jazz. Bourbon, Whiskey, Scotch and even cognac and armagnac are the proper drinks to pair with Jazz; best suited to provide a velvet bite.

Further, I believe the full affect of pairing the Velvet Bite with Jazz occurs when a shot of any of the above beverages is taken in advance of sipping on a second round of the same. And, how this shot is performed can affect the pleasure of the pairing even more if done right.

The shot, while it should be taken in all at once, should not be targeted at the throat so that it slips down past the palate with minimal contact. On the other hand, taking time to swish the beverage around the palate will also ruin the experience. Rather, the throat should be half to 3/4s closed when the shot enters the mouth. The partially closed throat will promote a slow movement of the bourbon over the palate, followed in quick order by it slowly sliding down the gullet. The technique delivers the bite, but does not sear the palate. And at the same time, a decent amount of alcohol enters the body and the blood stream in relatively quick fashion.

Yes, I'm suggesting that Jazz is best appreciated with a slight buzz. Not a "drunk". But a warm, comfortable, smirk inducing buzz.

It should be noted that after the initial shot of our preferred beverage, the second round can be sipped, and probably enjoyed even more due to the palate, body and mind having been properly prepared by the initial shot.

Wine is simply too week to stand up to the challenging nature of jazz; the subtle, complex and sometimes jolting nature of jazz rhythms require the body to be properly prepared with an anesthesia that both weakens one's grip on convention, yet provides a bite.

Thus, Jazz is best paired with beverage.