7 Things Wine Taught Me About Art (feat. Broadbent Selections)

My friends and I spent the evening at a wine seminar with Katherine Camera and Christopher Lavin of Broadbent Selections at Yoerg Brewing Co. in St. Paul, Minnesota last night.

Here are 7 things they said about wine that… I have a feeling, actually held secrets to art and the creative process:

Madeira wine will never go bad, “… because it’s already crappy in all the best ways.” (Meaning its oxidization and maderization, are part of its desirable taste.) Those parts of you, your voice, and your art that you consider ‘flaws’ right now… Might just be what make you a badass in the long run.

(Side Note: Madeira is what was said to be toasted after the signing of The Declaration of Independence. No real point… just interesting.)

The Pinotage grape varietal was created in 1925, wine wasn’t able to be made from it till 1941, and it wasn’t critically recognized till the ’70s. Things take time! That thing you’re working on that seems to be taking FOREVER to get rolling? … it doesn’t mean you’re not on to something big!

“Look for ‘lateral’ that might be of interest.” If you’re looking for inspiration, pay attention to what you like! Recognize its characteristics and see if you can find something new and different that shares some of them. Stay curious enough to never simply be content to believe the lie that you’ve discovered it all.

“Stop saying something is good, ‘BECAUSE __ .’ it’s either good or it’s not.” Trends and hip-ness live in the world of “because.” (ie. “This is good because so-and-so recorded on it.” “This is good because that guitar costs ___ .” “This tastes good because it’s ____ years old.”) All popular art comes with a BECAUSE. Stay curious enough to recognize when it’s impacting your opinion.

“Oak is not an ingredient. It’s a vessel to age it in.” (on gear often being put before what actually matters)

“Falling into one lane is a trap most wineries fall into.” Instead of trying to recreate only what others have liked about what you did in the past, focus on continuing to make something today that you enjoy and are proud of.

I’ve always heard said, you chill white wines and serve reds at room temp. Actually… “Reds should be served no warmer than 62º and not as cold as would cause condensation on the side of the glass.” — Just because it’s “Common knowledge” doesn’t mean it’s the correct knowledge for your unique situation. Question. Everything!

P.S. Sarah and I stuck around after to talk with Katherine Camera. Turns out… she used to be a recording engineer at a LEGENDARY studio based out of Chicago and we have a ton of mutual music friends in the touring industry. Curious indeed!

-R

For The Curious…

Rob Morgan is an internationally touring bassist and music director who keeps a weather eye out for the curious. He can be found online at www.therobmorgan.com