Due in part to my ever-tentative decision-making, in part to terrified inaction, and in part to my asking for help (a brave gesture, I might add – something I rarely do because it scares me to no end), I have reached a scary-exciting and potentially happy-happy place: I will be making the majority, if not all, of my income through wine and food!
I got a part-time job in an incredible wine bar: Alkalay, in the Basel Square area. It’s small, casual, and yet it has hands-down the best selection of Bourgogne wines in all of Israel. This review says it all. I feel honored to be working here. I’ve learned so much, and I also get to cook! Minor yet lovely little things. Gourmet cheese plates, smoked and salted fish, charcuterie, crudites, bruschettas, and steamed dim sum, mostly. I really think I’ll be happy here, and I can only hope the management’s feeling is mutual. With other wine-and-food-business ideas I’ve got brewing on a few different levels, as well as my continuing work with the incredible Golan Heights Winery, I may actually be able to work, and succeed, doing something I love. It’s going to be physically taxing. Hard, hard work. But it’s not eons away. It’s here. And it’s hard to believe.
Here are some photos and links. Reviews of spectacular wines are forthcoming. Hurrah for wine! Indeed life is too short to squander. If only it was easier to convince ourselves.
Ten things that can impair wine-drinking pleasure: a very sensible article. Take a look.
Wine in Two Words: Sweet or Savory? Interesting article from yesterday’s New York Times.