1)solve where others complain;

2)volunteer when others look down;

3)be principled and yet flexible;

4)never give up;

5)have a plan;

6)write every day;

7)stay courteous in all circumstances

8 appreciate that which is easily taken for granted;

9)see tough times as testing-your-resilience-and-systems

10)get up in the dark and drive to that sales call and win

11) make time for what is important: family, health and plans;

See the other 90 items on the list at:   Nicholas Bate

The more important question is: how does this change wine-making? Does the industry start making and blending wine for a palette that doesn’t have any food with their glass of vino? One good thing I take away from this article is that the number of wine drinkers has gone up. It is good to see that wine has become more accessible to a larger audience over the last few years. Hopefully, with the influx of wine bars, proprietors in the wine industry continue to strike a balance with different ways that wine can be enjoyed. In my hearts of hearts, I believe that wine and food should stand together. Maybe not necessarily full-on meals but definitely snacks, cheeses, chocolates, nuts, etc.  You can try to separate wine and food but ultimately the two will always have a symbiotic relationship.  To me, wine just tastes “better” paired with a complimenting bite of food.  If anything, wine, when paired with an hor d’ourve, can bring out many more dimensions and notes to the experience than on its own.  Sure, good wine can stand alone…but it sure is a lonely world out there.

The New York Times

-Diane  Frolov & Andrew Schneider-

-Mark Twain-

- Eddie Cantor

- Hans Hofmann