A Quote by Alpana Singh
It takes a great deal of labor and love to make ice wine. When you have it with dessert, you miss the point of enjoying it on its own.
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My secret indulgent food is dessert. I have an incredible sweet tooth - chocolate pudding with vanilla ice-cream or trifle and pavlova. I do love dessert.
I love the experience and history that comes with selecting and enjoying a great bottle of wine.
I had a little epiphany when I was a writer at 'Chicago' magazine. I sat down to dinner at the Ritz-Carlton. Somebody poured a white dessert wine with chocolate cake. It was a wine I would never have expected to make sense. The idea of any wine tasting fabulous with chocolate cake was fascinating to me.
I generally make a point to finish my shot in the initial couple of takes with the goal that the execution would be genuine, and it naturally makes a great deal of strain.
When oranges came in, a curious proceeding was gone through. Miss Jenkyns did not like to cut the fruit, for, as she observed, the juice all ran out nobody knew where, sucking [only I think she used some more recondite word] was in fact the only way of enjoying oranges; but then there was the unpleasant association with a ceremony frequently gone through by little babies; and so, after dessert, in orange season, Miss Jenkyns and Miss Matty used to rise up, possess themselves each of an orange in silence, and withdraw to the privacy of their own rooms to indulge in sucking oranges.
Mainly, of course, if you're not an ice climber, where you really need ice, for most people ice is a damn nuisance. And we just can't wait for it to all melt.And it's always a remarkable fact that it takes so long to melt because the temperature of the air can be well above the freezing point, and the ice is still solid there. So for most people, that's the experience.
Much is written about wine ... of its makers, its nuances, its myths. The white hot center of each wine’s mystery lies in humble corners of the world, where growers pour their intention, their character and their love of labor into each wine.
If I am incapable of washing dishes joyfully, if I want to finish them quickly so I can go and have dessert, I will be equally incapable of enjoying my dessert. With the fork in my hand, I will be thinking about what to do next, and the texture and flavor of the dessert, together with the pleasure of eating it, will be lost. I will always be dragged into the future, never able to live in the present moment.
I love chocolate, and I love ice cream. That's a double whammy there. I constantly have to check myself and say, 'I've already had dessert today.'
We laughed a lot and I grew warmer still, lovely and warm. I do realize that some of that warmth was due to the wine, but there was much more to it than that. There are two distinct aspects to Communion wine: one aspect is the wine itself, the other is the idea of communion. Wine is certainly warming, but communion is a great deal more so.
For me the ideal date would be to drink wine in the backyard under the stars, listen to music and just talk. Then we'd eat steak and, later, dessert. If all went as planned, we'd save some of the dessert and play with it while making out.
I can't make wine simple. But I can make it fun and beautiful, instead of esoteric and intimidating. The minute you realize it's OK to stumble along like the rest of us, asking questions and paying attention to your own reactions, then you'll begin what I hope will be a lifelong love affair with wine.
As I get older, my appreciation for wine has just increased. I fell in love with wine through my travels, but knowing what the wine country is all about definitely makes it my own.
A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside, "I am not accustomed to take my wine in pills."
It takes great labor to uncover the convincing simple speech of the heart. Poetic candor comes with hard labor, so even does impetuosity and impudence.
It takes a great deal of courage to love.
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