"Kevin likens the responsibility of being a winemaker to that of a chef. “I’m making something and I’m asking you to put it in your body,” he says. “That’s an intimate act and it gives me a responsibility. If I’m supercharging what I’m making with all the goodness that I can harness, that will nourish you. Compare that to the angry chef pistol-whipping his employees in the kitchen—is that food going to nourish your soul? Anything you do affects everything else, near and far. If you approach your work that way, you’ll get more out of it and put more into it. I don’t think about it as making better wine; I think of it as a more fulfilling way to approach your work.”" - Erin Brooks
@michelin
