This week’s wine news: Volcano wine is the next big thing, plus more three-tier foolishness and the history of the word booze
• But what about the lava? Philip White, writing for InDaily, is more than little snarky in his assessment of the next big trend: “The next sommelier-driven lunge of wine fashion is a lot damn hotter than that. And older. It’s volcanic.” Yes, we’re going to be told to drink wine made from grapes grown near volcanoes. White’s assessment includes an introduction to plate tectonics, the process that forms volcanoes from the earth’s crust, and a brief tour of music from the early 1960s to mid-1970s. And, as near as I can tell, he doesn’t think much of the idea.
• Not in your restaurant: An iconic Texas barbecue restaurant near Austin wants to make wine, which seems like a reasonable request. But state law says the The Salt Lick can’t – it’s illegal in Texas for someone to own both a winery and a restaurant that serves alcoholic beverages. The article is well-written, describing a situation common in much of the country where the state legislature and top elected officials are held hostage by campaign cash from those who don’t want to lose their legal monopoly on selling alcohol.
• Origins of the word booze: Caroline Bologna, writing in the Huffington Post, ponders the origin of the word booze. She quotes the legendary 18th century lexicographer Samuel Johnson, who knew a thing or two about drinking: The “verb ‘to bouse’ meant ‘to drink lavishly,’ the adjective ‘bousy’ meant ‘drunken,’ and a ‘bousing can’ was a term for a drinking cup. There’s more uncertainty before that, including a 14th century reference to bouse and a debate as to whether the word is comes from Dutch or German.