vins de primeur or painting the roses red

Although the concept of organic (Bio) foods has gone through some reversals lately in terms of health, environment impact and efficiency, I was not one to completely discount the label. I did grow a bit leery of the movement, however, when it started encroaching on water and wine—the first was recanted as a gimmick, and as for vinification, I wondered how respectable wine-makers would allow wine-hacks to sully their product, since surely there are standards governing the whole production process as well as tradition. They’d have to call it something else, like Champ-pail or Hwine, if it was too treated, wouldn’t they?
The local grocery store recently, however, had a handbill, a guide for vegetarian and vegan wines (initially I thought it would be about pairing the right wine with a vegetarian meal), that was part informative and part pandering fretful-consumer purists, I thought at first. Apparently producers are allowed a few shortcuts, more prevalent among vintages brought to market within the same calendar year (which is not necessarily a sign of a cheap wine, since only a fraction actually improve with age after that first year), and one such hack involves clarifying the pulp (Must, Most) with natural, albeit animal-derived products, like gelatin (made out of old bones and hooves, like the coating for medicine capsules), fish oil, egg white, and casein (a milk protein).

Some of the selection suitable for vegetarian and vegan diets is identified with an organic (Bio) label, but certainly not all and there was a surprising amount of vintners that are sold internationally and available at many stores, like the French Grand Sud and JP Chenet brands, Australian Badgers’ Creek, Californian Western Cellars and the majority of Italian varieties. Although I don’t subscribe to the strictest forms of vegetarianism, I do respect those who choose to and know it’s hard enough keeping clear of animal products, especially when they are snuck in as part of the refining process. There are more than principles behind this, since people ought to know what’s reliably kosher and be able to choose. In the end, it’s not just about lifestyle, since these bovine- and chemical-understudies, catalysts have unpredictable consequences and probably are cryptic contributors to poor health and over-sensitivity (and the de-sensitivity leading to abusing food and drink as well) and the explosion in allergies.

colophon

Mostly I tend to think that one should not mess too much with an established look, no matter how basic it is since it’s a part of one’s identity and recognition—although polishing and experimentation within limits, I think is perfectly acceptable.

We’re presented with pretty good and serviceable templates for use, and I suppose too that there comes a point of departure, best taken in small steps mostly, when one becomes a bit more sophisticated and curious with web-design to take strokes at something more than the standard quiver. 

Even if that’s just a bit of kerning and alignment that’s otherwise too subtle to notice. I wouldn’t want PfRC to become too busy and crowded and would like for the page to look sleek and composed. I am getting a little better—or perhaps just more conscientious, about placement and position and hopefully too making positive progress on having the patience and taking the time to fully unwind a thought, which still some times comes across probably as obtuse and obscure.

Content and scope aside, I did want to develop a nice new masthead that worked with the background as it is, nothing very ornate and overpowering but something a little more personal and unique. Matching the weight and character of a typeface to the idea (or lack thereof) that one has in one’s head can grow challenging enough on its own, and I respect those type-setters and artists who can turn out something very professional and know what tools to use with instinctual prowess, but try to add a cohesive image to that and I can certainly see why marketers, free-lance and consortiums, are vying for bids and commissions.

I am also learning why they say imitation is the purest form of flattery, though being derivative is usually asymmetrical. Though after some searching for inspiration and trying on own to conjure up something original and associative, I eventually settled on incorporating a logo from the Independent Wine-Makers of France (Vignerons indépendants de France), since wine and cheese go together, although there are plenty of other good pairings too.

In the process, however, I stumbled across plenty of motivating artwork and posters of a certain vintage and style, like the series on California cultivars (which incidentally replenished a significant portion of French stocks when the parent vines were killed by a blight in the 19th century; these vineyards then took decades to recover from the wanton neglect of the Prohibition Era themselves).

There were also several classic travel posters and campaigns that incorporated local, regional cuisine with allure, providing some good ideas and nostalgic impetus that will be certainly worth revisiting later as well.