You have to make room for new things in your life. 'Twas true when I first met her; it still holds true now, except in reverse. A fact of life. So when I broke my Courvoisier (branded) Boston shaker, I was sad, if only for a moment. But that sadness quickly turned to excitement, when I realized I could finally add the finishing piece I needed (for now) to my bar kit.
A 3-piece shaker, as preferred by the Japanese style of cocktail-making. So I can learn how to hard shake and all that. Is it wrong/strange/totally out of character that I've been so much more inspired by cocktails than wine recently? I thought my last tasting trip to Niagara would set my mind straight a bit, but if anything, it's muddled even further. So many different opinions - strong opinions - about how to make wine, how to approach wine, what wine is. More questions than answers, which I suppose is the whole point in wine - to continue to ask questions, to continue to expand your understanding of the subject. But sometimes it can just be so tiring. In contrast, there's nothing ambiguous about a well made cocktail. No, its entire purpose is to give pleasure, to instantly reward the effort expended to make it just so. Out with the old and in with the new.