I’ve been laboring to write about (mostly) art making and creativity on this blog for almost 10 years. One of the overarching themes has been the search for language that comes in close, authentically, to the experiences I have when I am in the studio.
Artists talking about making art are uneven at best although sometimes a Philip Guston or a Tom Nozkowski hits a sweet spot. So my most reliable source has been the prose of poets. The best soundtracks to narrate my personal creative journey have come from poets like Jane Hirshfield, William Stafford, Fanny Howe, W. S. Piero, Robert Hass, Christian Wiman, Mary Ruefle, Dean Young, Donald Hall, among others. Poetry and painting, the parallels are many. And the wordsmithing by poets about poetry is a remarkably useful overlay that maps onto the terrain of the visual arts very well. It’s like a cartographic graft.
But who knew that another exquisitely well matched overlay existed, and in the world of wine of all things?
It isn’t all writing about wine of course. More specifically it is the writing about wine by someone who approaches his topic with respect for what is ineffable, a someone who brings his language as poetically proximate as is possible to that impenetrable core. Call it beauty, joy, oneness. An extraordinary wine is a portal for him much the way an extraordinary work of art is for me.
Terry Theise‘s beautifully written book, Reading Between the Wines, has become my new touchstone. One of his first sentences captures the spirit of his approach and made it clear to me we were on the same wavelength in our respective métiers: “I have an abiding and evanescent concern about wines that show a strange force of gentleness that makes us grope for a language by which it may be described.” And from there the parallels between wine and art just continue to unfold.
Consider the distinction he makes between “noisy” wines and more quiet ones:
Many wines, even good wines, let you taste the noise. But only the very best wines let you taste the silence…silence isn’t merely the absence of noise. It is the presence of eternity. A wine that can offer such a thing to you is a wine that breaks bread with the angels.
He goes on to describe the experience of drinking these wines that allow you to “taste the silence”:
These introverted wines seem to draw some sheer curtain, and suddenly the world falls away. They banish preoccupation. They deliver repose. They embody a calmness, they channel the daydreams. And they do it with no perceptible effort. They combine a serene diffidence with a strangely numinous beauty in a poignant and haunting way. And such wines are full of flavor, often the most searching and complex wines we’ll ever know. But they hold you in their theta-dance, and some crust starts to dissolve in you, and you liquefy to your core, a place hardly anyone ever sees, and the wine seems to know you, like some strange angel…
If it moves you, and if you try to talk about it, you feel like a fool. You don’t have the language you need, and so you fumble, and people think you’ve been hitting the bong pipe. For you it is entirely definite as feeling and spiritual sense, but in language it is nebulous. How do we delineate between wines that enact and wines that reveal?
And that’s just from the preface.
My entire copy of Terry’s book is marked up with exclamation marks and underlines. It particularly touches into an issue I struggle with constantly: making the distinction between art that screams and art that whispers, between art that feels distanced and detached from the artist who made it and work that seems to still have its umbilical connection in tact. We live in an extremely noisy, extroverted culture. Advocating for what doesn’t scream to compete is hard work.
I also resonated with his description of a polarity that exists in the winemaking world:
Consider the schism between two groups of vintners and drinkers: those who feel wine is “made,” and those who feel it is grown. It is a fundamental split between two mutually exclusive approaches to both wine and life. If a grower believes from his everyday experience that flavors are inherent in his land, he will labor to preserve them. This means he does nothing to inhibit, obscure, or change them. He does not write his adorable agenda over his raw material. He respects the material. He is there to release it, to take this nascent being, slap it on the ass, and make it wail.
If, on the other hand, your work as a “winemaker” is all about the vision you have a priori, the wine you wish to “sculpt,” then your raw material is a challenge to surmount, almost an inconvenience. You learn to be expert at systems and procedures. You make wine as if you were piloting a plane, and there’s nothing wrong with being a good pilot. But terroir-driven vintners make wine as if they were riding on the back of a bird.
That’s a much more poetic portrait of a similar distinction I see in the art world than any efforts I have made to delineate how differently art making is being approached these days. As Terry points out, there’s nothing wrong with being a good pilot. But like his terroir-driven friends, I would much rather ride on the back of a bird.