Schlepping the vino

Old Strappo feels well-exercised this morning.  Shoulders, arms, chest.  This is from a long day lugging the Winecruzer up and down subway stairs, dragging it along the cobblestones of Tribeca and the broken sidewalks of construction sites on the East Side.  Rosy cheeks.  A bounce in the step.  Hatred in his heart.

Oh not toward everybody.  One wineshop owner told me yesterday that the wines I had him taste were all "savory."  He went on to say, "I don't know if that's true of everything you've picked or just the wines we've tasted today.  But they'd fit in well with the savory wines we're featuring right now." 

Savory?  I'll take that.  It works. I'm not totally sure what it means, but I do think it's a good thing.  Yes.  I like it.

Then another guy in a very nice wine bar on First Avenue told me he thought the wines are interesting.  A Tuscan himself, he appreciated the current (accidental) emphasis on Campania.  "It's OK if you specialize at the beginning.  It will help you stand out.  There are too many wine sellers running around with a little of this and a little of that from every country in the world -- no focus.  It's bullshit."  That was heartening, I must say, since you wonder at the outset, How sound or how off is my strategy? 

No hatred in my heart for these guys. Yay for them.

No, it's when you walk in and some nasty son of a bitch snarls, "I don't deal with people I don't know.  Don't waste my time.  Don't come back."  Well, fuck you too, fatso.  As you look around, of course, in such a place, you realize all the wines, however artfully displayed, are the same old industrial brands you see everywhere.  Just overpriced for what they are.  The way good lighting makes a decrepit actress look young and glamorous.  

But she's still an old bag once the lights have gone down.

 

Comments

[East Village Wine Geek]

LOVIN' IT!!

Great post! What is important is the juice inside and any dip-shit that doesn't give a moments notice to your wines all I gotta say is more for me.

We are actually moving through the Petrale at six bottles in. Its wonderful and balanced with a well structured acidity and integrated tannins.

Starting Monday when I start taking three hour shifts at In Vino throughout the week I will be focusing on the wonderful velvety puh-dunk-a-dunk fruit and inky rustic elegance that is Tintore

HOLLA!

EvWg

[Strappo]

Time to reorder, Keith!

And your staff loved the Rasott, too.

[Strappo]

BTW, I really do have a FUCKIT list -- just for such fuckers as the one I mentioned in the post.