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Last night Julie and I went to dinner at Spring Mill Cafe, a wonderful French restaurant not far from my office. Chef Michele Haines had a special Bastille Day menu and program. One happy result of Pennsylvania’s stupid liquor laws, at least from a consumer’s point of view, is that it costs hundreds of thousands of dollars to get a liquor license. Result? Many, many restaurants are BYOB — bring your own wine. This allows diners to bring whatever they like to drink, and save money too.
We talked about how the pleasure and beauty of that complex liquid made us think about beauty in general (we do that from time to time, in the presence of good food and wine). Julie said that like with art, good wine can give the sense that you are “lifting the veil” to show how we are all part of a deeper reality. She said she feels that way in her garden, when she contemplates how so much beauty and wonder can emerge from tiny, humble seeds. All that creative power is bound up in the seed, but needs time and care, including the care of the gardener, to be brought forth into the fullness of its potential. So too, I think, with that Burgundy, which isn’t even close to being one of the great wines of Burgundy. Like all red Burgundy, it’s made with the Pinot Noir grape, perhaps the most temperamental of all grapes. Yet through some combination of grape, soil, rain, sun and the gifts of the winemaker, that liquid became a pathway to the sublime.