• The pressure is tremendous. Finals, moving, taxes, job, flash grenades going off in your quiet residential neighborhood at 5am because the next door neighbors are cooking meth and getting raided by the cops, did I mention moving?

    Change can be good, it can be bad, or it can be a North Korean prison with bamboo shoots under the nails whilst your unmentionables are getting enough electricity that you actually stop for a moment and think about how large their electric bill must be before the pain snaps you back to attention.

    I’ve had a few of those types of change situations, can’t say that I’m not in one now. There is definitely some water pooling at my feet just waiting for a stray electrical wire to slap me in the face and make me call it uncle.

    Some people have minor changes and others like me chose that poison oak encrusted path cause the view might be better when we get to our destination, but I’ll be damned if it isn’t a painful process.

    With wine, change can be good or bad as well. It can smooth the tannins and soften the fruit. It can add complexity and a lengthy finish, or it can turn it so foul you’ll wish you’ld never opened that bottle.

     

     

    If by chance your wine gets over 90 degrees even once it will be irreparably changed for the worse. The change may be miniscule or it may turn the flavors prune-like with a sour aftertaste. Since we aren’t drinking Cascade Kriek ale (which also has notes of old meat). These characteristics are undesirable.

    When you leave a wine opened over night the complexity drops away, the fruit gets more monochromatic, and any bitterness that may have added harmony is now all you can think about when drinking the wine. Big bold reds are generally affected the least (sometimes improved), whereas light delicate wines fall apart screaming.

    Aging wine can kill a wine just as easily as it can improve it. If the wine doesn’t have the structure necessary to survive the aging process, then it can destroy it faster than Mel Gibson aged when coming out of cryogenics in Forever Young. A wine requires a backbone of acid, tannin, fruit and a winemaker’s love, not to mention some good juice to begin with.

     

     

    In life, change can make one stronger, smarter, more adept, more aware or it can leave one a neurotic hopeless mess.

    The important thing I try to keep my eye on at all times is that life is a journey, and you can’t take back what has transpired. One can only hope to integrate these changes to one’s psyche, heart or soul into becoming a better more evolved person.

    Just like wine, if we attempt to move forward with a goal in mind, and take in whatever is thrown our way as a part of making a better us. No matter what the struggle is now. It has to be in order to make us who we will be one day.

    – Jonathan Hood