markets, spirit possession

Raising the Bar for the Wine Dep?

An article this week in La Presse has finally substantiated the rumours I have been hearing that someone was going to open a natural wine-focused bottle shop in the old space on across the street from NDQ which used to house Preservation Society and La QV. Your first reaction might be “So what? There are wine shops all over this goddamn city, I can get it from giant booze monopolies or grocery stores or by accident when I’m buying string cheese and smokes, it’s in the lift and the lorry and in the bond wizard and what are you talking about who cares?”

However, for all that QC has one of the most liberal approaches to booze access in Canada, there remains a wealth of products that are available only via the comparatively circuitous route of private importation. In this case, wines which for whatever reasons (quantity? volatility? weirdness? the spiteful arbitrariness that seems to be the ab initio of Québec bureaucracy) the SAQ allows to be imported into the province but refuses to stock on its shelves. If you’ve ever had a wine you loved at a restaurant and inquired as to its availability only to be told it’s importation privée, thus not available at the SAQ, this is what we’re talking about. Now the private import world is not actually all that hard to navigate for the lay shlub – one just has to 1) find out who the importer is, 2) get in touch with them and make an order, then 3) pick it up at an SAQ a couple weeks later once the order has been processed. The down side of this is that, with some exceptions, private importers are not allowed to sell in quantities smaller than a case (6-12 bottles, typically), so in addition to the wait, unless you’re a fancy Monopoly-man type you have to find some friends to go splits on the order.

There are any number of reasons that an importer might have difficulty getting a wine on the SAQ’s shelves, which may be best left for another time, but the long and short of it is that there are some truly brilliant (or even merely pretty brilliant) wines that are only available via private import. What this new shop of Juneau’s aims to do is make such wines available by the bottle by exploiting the what aspect of our labyrinthine liquor laws that apparently permits the sale of such individual bottles with the accompaniment of a meal, as if you were getting a drink with your restaurant takeout (but at the same time for some reason precludes just selling it off the shelf as one would at a regular dep). It is indeed a tangled regulatory web, but one which has intriguing potential for rendering many of these wines slightly more accessible.

The big question, however, will be what kind of markup will be applied. It is standard practice to mark up a bottle of wine by at least 100% in restaurants, in the hopes of making it even marginally profitable, but if we’re talking about wines that are already in the 18-40$ range, that sort of thing is not likely to fly for takeout. Juneau references the smaller system of cavistes in European countries as an inspiration, although what immediately comes to mind for me are the little caves à manger that have popped up in France (and spread more widely) which reside somewhere between a traditional caviste and a wine bar – a bottle shop with a small by-the-glass selection and a limited menu, where you have the option of drinking your bottle on premise for a hopefully reasonable corkage fee. Because of the peculiar regulatory situation in QC, however, it seems that Junueau’s Cul Sec would potentially have to operate on the inverse principle, with customers paying a markup (in addition to buying food?) in order to take the wine to go. The details so far are scant, but a similar operation exists already in Québec City, run by another private importer, Les Importations du MoineNot having been, alas, I can’t comment on how their system works.

As should by now be obvious, I am cautiously optimistic about the project, while finding it faintly sinister that this will constitute the third business (along with resto / winebar Pastaga and specialty grocer Le Petit Coin) Juneau has opened in a one-block-radius of Beaubien and St-Laurent in the past year or so. It certainly speaks to the recent “rejuvenation” of Petite-Patrie, if one chooses to interpret the term less in the sense of “making young again” than “filling with literal youths,” but in the long run I don’t think that the conversion of a space previously housing a wine agency and a specialty conserves company into a boutique wine dep is that much of a transition.

What I am hopeful about is the potential of the shop to contribute to what I guess I am calling the désinvoltation of good wine. I say désinvoltation in lieu of the English “casualization” pointedly, because it better captures the sense of undoing something that has been made inaccessible and rarefied. Likewise, I say “good wine” rather than “fine wine” because the latter has particular connotations that I wish to avoid, and the former gets at how much of the wine that has been impressing me in the past few years – much of it “natural” wine – has had a charming directness about it. Whether frank or elusive in the mouth, it is not grand wine, it is fresh, vital, good wine. And while because of the exigencies of small-scale agricultural production and the international export thereof, it will likely never been truly cheap, but I believe there is much work, much good work, to do in the rendering of such wines more culturally and emotionally accessible. There is, of course, much more to be said about this, and I probably will, but not right now.

So we’ll see what happens with this Cul Sec thing.

In the meantime, however, this spirit of désinvoltation is very much what drives the SMALL SECRETS x BAR BARBARA project (to which I contributed the sickening bit of wordplay “Wine Bar Barbara Bar à vins) I have been collaborating on, and which is slated to have its next instantiation in a few weeks (May 16th. Keep your ears open). Details to follow, but it’s basically an illegal wine bar that serves as a forum for my pal Jordan and myself to share wines that we’re stoked on, at a negligible markup, with anyone who is interested in wine or wants to be interested in wine but basically has no idea what is going on, and to use this activity as a basis for tracing a slightly different kind of conviviality than normally prevails at a private party, a bar or restaurant, or an organized tasting. And it rules. And it’s named after my foolish cat.



pastaga empire

refashioning of beaubien to mile-endification of petite-patrie




spirit possession

On Natural Wine, Punk Rock, and Too Easy Analogies.

But the shadows have foes, and like weeds, among weeds, we will grow.

Moving in wine circles one often hears natural wine described as the ‘punk rock’ of the wine world, whether in reference to individual enfant terrible producers (such as Andrea Calek, most often) or to the prevailing anti-establishment ethos of a ‘movement’ which, depending on whom you ask, may not actually exist as such. Tim Atkin, a noted British wine writer, recently published an article to this effect which I was pleased to see attempted to pursue this analogy further than usual:

Punk was a reaction against bloated prog rock or packaged pop like Olivia and John. It promised to return to the true spirit of rock ‘n’ roll. Natural wines are a reaction to over-manipulated wines made to impress rather than to drink. They hark back to some sort of prelapsarian past where wine was pure.

Natural wine, like punk, can be understood as a threat against the established orders of taste and cultural production. Its provocation straddles the aesthetic and moral divide, wielding “authenticity” as a weapon in (potentially irrelevant) battles over what even deserves to be considered “wine.” And, as is to be expected, there is an appropriate amount of vitriol and polemic to be found on both sides of these debates.

Atkins goes on to speculate as to whether the decline in relevance and appeal of punk rock contains a lesson for us about the future of natural wine. After all, claims of music journalists aside, was not punk merely a trend fueled by an able hype machine and the seductive allure of youthful iconoclasm, of which only a few credible scraps remain:

In my opinion, punk’s influence is best heard in bands that took the spirit but not the music such as Dexy’s Midnight Runners and the Pogues. But natural wine is surely also, like punk, clever marketing no matter how much the organisers of the various natural wine fairs try to deny it.

This is where I think Atkins’ comparison falters – not however on the grounds of the weakness of the analogy but on his ultimate ignorance of his chosen analog. Like the majority of popular commentators on the history of punk, Atkins makes the mistake of conflating the demise of the phenomenon with the expiry of its time in the limelight. Only in recent years have music critics and wider audiences come to be vaguely aware that long after the Ramones and the Sex Pistols burned out or graduated to stadium shows and Spector Sound, there remained growing legions of disaffected, irritated, impassioned youth who continued putting on shows, piling into vans and releasing shitty, brilliant records (or, as often, tapes) for other shitty, brilliant kids.

Where is the emergence of hardcore punk in Atkins’ analogy, or Riot Grrrl? The founding of Ebullition Records and the publication of Maximum Rock’n’Roll and HeartattaCk, to say nothing of the uncountable thousands of DIY zines and labels? Where are Fugazi and Bikini Kill, His Hero is Gone and Los Crudos in this narrative? They are invisible precisely because the account presumes the significance and the relevance of punk rock were coterminous with the attention paid to it by mainstream music journalism.

So what does a revised, better-informed understanding of punk’s history (and present) contribute to such an analogy? While I don’t disagree with Atkins’ suggestion that “Time will tell which producers turn out to be the Boomtown Rats and which the Pogues,” I think that there is an interesting lesson about taste and appreciation to be considered. Perhaps one of the most valuable contributions of natural wine, on an intellectual and aesthetic level, may be to destabilize and encourage reconsideration of what it means to be a “good wine” (as punk did with the idea of being a “good band”). While there are numerous natural wines that are excellent by even the most traditional standards, whether it be the turbidity of an unfiltered wine, a whiff of animal funk or the slight spritz of latent fermentation in the bottle, many natural producers have helped to create a space for appreciating qualities otherwise proscribed as faults or flaws – new avenues for experiencing and making sense of the pleasures of drinking, like feedback and screaming, outside of the conventional register of taste.

On a recent visit to Montreal, natural winemaker Olivier Lemasson commented in passing that in France for the most part no one knows or cares who he is – there he is a farmer, it is only in Montreal and New York and London that he is treated like a rock star. Indeed, it is notable that much of the furor surrounding “natural wine” is to be found among the wine critics and journalists, rather than the vintners themselves. So perhaps more important is what the story of punk rock suggests for the future of natural wine – the possibility that when the trend has subsided, there will nevertheless remain a community of committed producers and appreciators who continue to believe in the importance of a vibrant opposition to the standardized and soulless (or what they view as such).  Toiling in relative obscurity and indifference to the market as the primary arbiter of taste, making what they love and loving what they make. DIY or die.

 * * *

postscript: If you have no idea what I am talking about re: natural wine, you should just come out to the salon des vignerons naturels – Les Turbulents this Sunday afternoon, April 12th, at the SAT, and drink yourself informed.

another postscript: I do think that there are other ways of pursuing this analogy – the problem of “authenticity” and how its language is mobilized by punks and wine folk; the limitations of thinking of punk as seeking an earlier “pure” form of rock n roll versus wanting to destroy music altogether or interrogate the normativity and machismo of rock n roll tout court; natural wine making recourse to an older, “more” traditional approach to winemaking v. punk treating tradition as itself stultifying and oppressive, etc.




A heads-up to all you frozen, misfortuned Montreal-dwellers that tomorrow evening I’m co-hosting an event for Restaurant Day (which is apparently a thing) where, instead of bothering much at all with the food aspect of things, we’re just going to pour a bunch of cool wines we like. In other words, we are opening a one-night-only quasi-legal (read: not legal) popup wine bar. We’ll have a small selection of natural, biodynamic, and otherwise interesting wines. Sourced from the SAQ and private importation and priced just above cost, in the interests of relative accessibility and the hopes of piquing curiosities or even, I dare say, inciting passions by exposing folks to some wines they might not otherwise encounter in the daily run of things. Expect a casual, convivial atmosphere, good jams, lots of Jura, occasional outbursts of wine prattle.

when: 6pm-1am
where: 33 ave Shamrock (note: this is an apt, so wear presentable socks)

Do stop by for a drink or seven. There will be light snacks afoot.


To Your (Spiritual) Health.

Admittedly I would drink this wine for my health. It tastes like fruit.


If any of you are regular readers of The Guardian (I am not), or spend a much reading about the politics of clinical trials (which I do), you have probably heard of Ben Goldacre. He writes well, has a quick wit, and while I find the rhetoric of his crusade against “bad science” sort of frustrating and tiresome, I can’t help feeling a sense of kinship with someone I see as a fellow complicator. He at times can come across as a typically smug scientific triumphalist, but he is nevertheless no stranger to the complexities of evidence-production. He is also a driving force behind the AllTrials Campaign, which has been advocating – with surprising success – for a research culture/infrastructure that would ensure that all clinical trials (studies on drugs, devices, other medical treatments) centrally register and fully report their methods and results, something which does not yet exist in any meaningful way, and is undeniably essential for medical-scientific research to become more transparent and accountable (In a nutshell, the prevailing tendency, when you are conducting multi-million-dollar clinical trial with hundreds or thousands of participants and you don’t get the results you were hoping for, is to mine the  data for something usable and change the stated objectives of the trial accordingly, or, more commonly, to just not publish and never talk about it again. Although the evidence is mixed as to whether this is especially common for industry-sponsored studies, there is no question that pharmaceutical companies have a lot riding on the results of the studies on their own products that they conduct or pay for).

Anyway, he comes to mind because it is apparently “a new year” and so chatter about resolutions and getting healthy and the care of the self and all that has now risen to a fever pitch. As someone who has perpetually (perhaps cyclically?) miserable health and for whom nothing in particular in the way of diet or exercise or homeopathic hoozlewazzle has ever made any difference, and who has by profession become rather intimate with the maelstrom of contingencies, fine-tunings, and epistemically rationalized fudgings that undergird the production of scientific knowledge, I find the cycle of everything-bad-is-good-for-you / everything-good-is-bad-for-you that often provides the fodder for such resolutions pretty obnoxious. In respect to this, it was nice to stumble across this article of Goldacre’s from around Christmastime a few years back wherein he takes lightly to task the kind of research (and subsequent marketing) that supposes to justify such things as chocolate and red wine consumption:

Moderate red wine drinkers, we are specifically informed, come out better on all kinds of health measures, and nobody wants to ruin Christmas by mentioning confounding variables again (like how moderate red wine drinkers hang out at home with their friends eating salad and talking about their posh jobs and stable social support). A fairytale science story must be simple, reductionist, and mechanistic. Red wine is good for you because it contains lifegiving molecules, like antioxidants. And nobody wants to spoil Christmas—for the whole family—by mentioning that the antioxidants story is one of the great unspoken non-starters of 20th century medical research. . . . Only a malevolent Scrooge-like figure, mumbling over his glass of tap water in the corner, would dare to point out that if you are going to pore over a biochemistry textbook, and pick pathways out at random, then you can prove anything you like.
. . .
And that’s when you might start to think, well now, perhaps people who eat fresh fruit and vegetables are, just like the people who drink red wine in decorous moderation, living healthily in all kinds of ways. Much like the people who buy vitamin pills. Lusty walks around country mansions. Cycling to work. That kind of thing.

The piece is flippant and short on actual citations, but it is meant to be – most anyone who has a subscription to the BMJ can probably search out what they need – and it is a well-needed intervention, as much so in 2015 as it was in 2007 (One needs only look to this Christmas headline from L’Express: “Le vin rouge prévient du vieillissement, c’est scientifiquement prouvé,” which cites a recent paper in Nature that turns out to have nothing specifically to do with red wine, or even with human beings). While Goldacre’s piece is more about marketing and bad science journalism (or science-indifferent health journalism), by ending on an implied note of ‘Just drink it, goddammit’, it also hints at something that I find all the more noxious about the whole phenomenon.

That is, the normalization of a moral economy wherein such things as chocolate and wine need to be justified by their ostensible health benefits – guilty pleasures redeemed, while the structure of spiritual blackmail remains perfectly intact. It is an economy wherein our health and the maintaining thereof take on a personal moral valence – the individual sits at the centre of a constellation of ‘lifestyle choices’ and the story of their good works are believed to be writ on and in the body, like a modern day collapse of the portrait of Dorian Gray. If you will pardon my hyperbole, at its worst this facilitates the blaming of the disease-ridden poor for not exercising and eating too many Junior Bacon Cheeseburgers; at its less extreme it still constitutes the selling of our pleasures back to us as (health) virtues. That is a calculation I don’t much care for. If you are going to drink and gourmandize and gorge at least do so because it is the stuff of life, not because it is supposed to hold out the promise – not even the promise! only a probabilistic, anonymous, statistical implication – of some extension of your otherwise miserable existence. Or, if you are going to lard yourself and your drinking in quasi-medical justifications, at least have the good aesthetic sense to go grander; do so on the basis of old-wives’ tales, epigrams from doomed novelists, the doctrine of signatures or just to keep your damn skeleton in.

spirit possession

My Original Title Was “I May Be A Worthless Piece of Crap, But I Know A Good Outsider Wine When I Smell One”


here’s a piece i wrote about the new(ish) Joe Beef wine bar Vin Papillon, for CULT Montreal:
(i didn’t choose the title, fyi, in case you were thinking it didn’t sound like me. i think the “almost perfect wine bar” would have to look a lot more like La Feria from Fassbinder’s Querelle, play way more black metal, and be open for lunch.)

i don’t really talk about what i drank in the article (why would i?), but right now they have a really stellar Barolo Chinato for like 7$ that i recommend you check out if you like chinotto, warm super-autumnal reds, or the wide wide world of vermouths and affiliates. it truly tastes like the middle ground between amarone and amaro, the phonic similarities of which i am reasonably sure are totally coincidental.


I Hope He Uses the Phrase “Homespun Intersubjectivity Engine.”


totally uninspiring title aside, this talk on thursday, “You Are What You Eat: Historical Changes in Ideas About Food and Identity”, by Steven Shapin, should be worth checking out:

The relationship between what you eat and who you are has been understood very differently in different historical settings. Now we believe that both our bodies and our foods are made of chemicals and that our health depends upon taking in the right combination and amounts of food constituents. But in the past both physicians and laity believed that the virtues and powers of foods might become your virtues and powers. If you ate rabbit, you might become timid while beef-eating might make you bold. These are very different idioms for thinking about food in relation to personal and collective identity, and this talk explores what changing idioms mean for changing notions of what people are like and how they come to be the way they are.

granting that even the blurb sounds pretty meh, Steven Shapin tends to be fairly interesting, and i am anticipating a depth and insight greater than is hinted above. co-author of the enormously influential classic of science studies Leviathan and the Air Pump: Hobbes, Boyle and the Experimental Life, Shapin was part of that early movement of scholars who attempted to open up the production of matters of fact and unpack their political content. the most exciting insights of Leviathan and the Air Pump being to provide a reading of Robert Boyle’s experimental writings as themselves political tracts, and of Hobbes’ Leviathan as being as much a work of natural philosophy as of political philosophy.

what does any of that have to do with food? well, nothing, but the development can be sketched like this: one of the major themes of Shapin’s work over the years has been to look at the historical role of virtue in scientific thought and practice; the sort of moral content that is disavowed in the usual portrait of dispassionate, disinterested science but in fact has been quite central to its construction and the ideas of right-living for scientists. in Leviathan and the Air Pump this emerges in Boyle’s idea that the production and confirmation of matters of fact must occur in a delimited space (the laboratory) occupied by trustworthy people (men) of virtuous character who could act as credible witnesses for the veracity of experimental results. ever since, there has been a hard kernel of trust at the centre of the scientific research endeavour (tempered, ideally, by replication, peer review, etc.). you can call this a social understanding or an intersubjective understanding, but i think the second is more illustrative for our purposes, because (i’m skipping a couple of steps here) when you start viewing ‘objectivity’ as an intersubjective accomplishment rather than an individual possession or a position (the ‘view from nowhere’ for example. Daston & Galison’s expansive examination of this is certainly worth checking out), you can start to come at this foundational dichotomy in a different way.

and in what better field to fuzzy up the conventional opposition between subjectivity and objectivity than that of taste? ‘taste’ in the sense of ‘preference’ has been both totally sociologized and as Shapin argues in a paper from a couple of years back entitled “The Sciences of Subjectivity”, completely neglected as a an object/subject of study by historians and social scientists (to get the meat of his perhaps counterintuitive argument, you’ll just have to read the damn thing). ‘taste’ in the sense of ‘sensation’ and the interface between self and world has received still less (contemporary scholarly attention), even while organic chemistry and neuroscience devote ever more attention to its elaboration and explanation. our faith(s) in science notwithstanding, we are many of us at least comfortable with the idea that there is something of taste (perhaps at the intersection of the two definitions of taste) that resists or eludes objectification. i realize this is all very abstract (and likely boring, i am after all very boring), so here is a video of Steve Shapin talking about the history of the tastes of wine. which i hope he talks about more at McGill on thursday because this is something in which i am particularly interested for how it willfully (and often controversially) pushes taste into a different terrain of referentiality, into a sort of speculative organoleptics. by which i mean a realm of taste and tasting wherein one is as driven by associative concerns as much as by ‘objective’ tastes whatever they are. it’s intimately empirical and yet trenchantly non-objective, perhaps not even intersubjective, for that matter.  

more on this later, probably.

also, if that all read as totally opaque academic obscurantism, don’t worry, the talk will almost certainly be more accessible, as Shapin is bald and bluff and moustachioed and doesn’t appear to give a fuck.



spirit possession

Attention Dorks (Wine or Otherwise):


is anyone interested in chipping in on a case of CATAVELA with me? it’s from Giulio Armani, a small natural wine producer in Emilia-Romagna, who also makes the phenomenal DINAVOLINO. it’s a vin orange, which i’ve written about a little elsewhere, but in short means it’s a white wine that’s macerated on skins for a while and takes on some weird-ass flavours. in this case, it’s quite dry and even tannic, but with some interesting apricot on the nose.

a little about Denavolo here (they don’t list the catavela, which is the new bottling, slightly less intense/refined than their other wines):

anyway, it’s 22$/bottle, but it’s only available in a case of 12, and you know, i’m actually not made of money, despite the fact that i am posting about private wine importation right now. like a boss.

any takers?

miscellany/etymology, Uncategorized


1. crush garlic (just with the flat of the blade, or like, yr meaty little fist) before you peel it, then chop the rough bit off. makes it a jillion times easier to peel.

2. ditto for olives. almost any kind. just mash that shit down, it basically pits itself.

3. wine goes in everything.

4. buy your mozzarella from a cheese shop. i don’t mean fancy fior di latte or buffalo mozzarella, i mean regular mozzarella. it will cost you about the same as the shit from IGA, and actually taste good. i’m very excited about this.

5. you pretty much need both of the elements in your oven to work bake cookies. what a goddamn day.

miscellany/etymology, spirit possession

I Haven’t Felt This Covered With A Good Crop Of Corn in a While…

.69euro/1L wine = another reason why it's best Italy's all the way over there and we're all the way over here
first Archaic Food Word(s) of the era!

well corned – ‘exhilarated with liquor’

which is to say, stoked on liquor. although my OED does not draw this comparison, Shea notes the antonymy of the term “barleyhood,” meaning specifically drunk and mean. i’m not sure if that’s a noun or an adj., but i prefer it nominally, as in “Don’t even talk to Sherman right now, he’s got his barley hood up,” or, “Back in the careless and bellicose days of my barleyhood, i smashed glass and burned bridges with joyless abandon, lo.”


rypophagy – ‘the eating of filth or disgusting matter.’ see above (photo).

good stuff i’ve happened to stumble upon within hours of each other in Mark Kurlansky’s Choice Cuts and Sador Katz’s Wild Fermentation, about the cultural (as opposed to chemical) specificity of ‘rottenness,’ which hopefully i’ll filter down/out to you lot once i spend a little more time…rypophaging it. has triggered a profound craving for natto that i don’t know that i’ll get around to satisfying anytime soon, lamentably.


“Creatures of Symbiosis and Decay”

courtesy of John Webster, of the SDMS, admittedly without explicit permission

courtesy of John Webster, of the SDMS, admittedly without explicit permission

so begins the section on mushrooms in Harold McGee’s On Food & Cooking (the official abbreviation for which miss hannah mae blair has so graciously informed me, is simply “Harold,” according, supposedly to the Oxford Manual of Style. what?)

anyway, thinking about rot. and the (un)easy slippage, the haunted imprecision of our thoughts about decay, fungus, bacteria, putrefaction, fermentation, etc. actually i have not  been thinking about the latter, but was just struck by the sudden realization of my own lack of mental clarity regarding their differences. the specificities of each are legion, but we totter and weave in and out of appropriate usage. do i understand the difference between mould and decay? putrefaction and fermentation? it is, for the moment, so much mysticism to me, but have faith – i do not intend to persist in ignorance for much longer.

anyway, what i have actually been about:
1. i am fascinated by lobster mushrooms. Continue reading