Has Hofstadter changed?

27 July, 2010

So I’m working my way through the early chapters of Le Ton Beau de Marot, as mentioned earlier. While I’m finding Douglas Hofstadter’s writing as fascinating and thought-provoking as ever, I ran into such a severe pothole in the road that I’m left puzzling about this book and wondering if his personality has changed completely since his earlier works.

The book is about translation. In Chapter 3 he recounts a story about translating a science fiction story by Stanislaw Lem from Polish. The story poses a thorny linguistic problem in any attempt to translate it to another language, concerning the spelling of words in a way that is important to the plot. A straightforward English translation would not work, because one crucial word is spelled too differently from its Polish equivalent. Presumably this is why Hofstadter chose to recount the tale, as it provides an interesting demonstration of the difficulties translators face.

Anyway, he begins by offering his own translation of a few paragraphs into English (done when he was learning Polish), and his solution to the problem. He then offers translations by two other people, each of whom approaches the problem in a different way, by tweaking different elements of the story. Hofstadter then lists the solutions, plus three other possible approaches – two of which he says, point blank, are “barely plausible, fairly desperate manoeuvres”.

He then lists five more possible approaches to the translation problem, the first of which is to simply translate the problematic word into its literal English equivalent and add a footnote to the effect that in the original Polish the word was spelled in such-and-such a way, which makes the plot-important spelling aspect of the story work. Now to me this seems a perfectly valid approach to this difficult translation issue. Admittedly perhaps not the best approach, but certainly one that preserves the original intent of the author and explains to the reader exactly what is happening, and which does not materially alter the story since the reader is made aware of the issue and can understand what’s happened.

Hofstadter, however, completely dismisses this approach as a “total wimp-out”. He rants:

you will meet translators, some famous, who prefer to translate in just that style, and some of whom even try, using pompous scholarly language, to demonstrate the superiority of their wimp-stance. This option is sad.

What? Since when did Douglas Hofstadter become so monumentally pompous and judgemental himself? I was so appalled by this display of arrogance by Hofstadter that I was moved to rant about it myself, to my friends at work, and now to you. Hofstatder himself, in his attempt at translating Lem’s story, changed some of the plot elements and worked in a barely plausible shovelling under the carpet of a considerable linguistic flaw, just to avoid having to admit to the reader that here was a bit of wordplay that he couldn’t translate faithfully from one language into another. Surely his entire point in this book is going to be that translation is a difficult job, and perhaps sometimes it’s actually a good idea to present a literal version, with notes explaining that in the original language there was some additional nuance of wordplay that cannot easily be expressed in English? I would expect that someone as deeply interested and fascinated by translation as Douglas Hofstadter must surely appreciate the enormous difficulty of the task, and that footnotes may sometimes be necessary.

Sure, this is not the best approach in all cases. If you want something poetic, then a poetic translation that plays a bit loose with the literal meaning is worth pursuing. But that’s not the be-all and end-all of translation. Sometimes the literal meaning is important, and the reader wants the understanding that this is a translation from an original that may contain deeper levels of subtlety, even if that subtlety cannot easily be conveyed in English without footnotes. Surely…. surely… surely Hofstadter understands this? Surely he cannot be so vehemently against one method of translating that he’s resorting to calling people names about it??

As I said, I was so stunned by this apparent close-minded aberration from an admired author, that I felt the need to share my amazement. A friend suggested to me that perhaps Hofstatder has been too clever for me. He is setting himself up as a ridiculous straw man, and will reveal later in the book that his initial opinions on translation were naive, that translation is such a difficult task that sometimes you simply can’t do it perfectly, and that a footnoted literal version is indeed a valid approach. And you know, having seen the sorts of tricks that Hofstadter plays in his books, I wouldn’t put it past him. I guess I shall see as I continue reading.

Wine three-for-one

25 July, 2010

De Bortoli "Sacred Hill" 2009 Traminer RieslingGramp's 2006 Botrytis SemillonDisaster Bay Hot Chili WineA triple wine post this time. Although purists would not regard the first offering as a “wine” – it’s made not from grapes, but from hot chilli peppers. That’s right, 100% chilli juice, pressed and fermented into a liqueur style drink, by Disaster Bay Chillies. I found this in a wine shop in Katoomba and the owner let me have a taste – wowee. It’s sweet and delicious, developing into a hot red chilli flavour that last and lasts and lasts. You don’t want a lot at once, but you do want more later on. I instantly bought a bottle and took it to a games night with some friends to share it around. Their opinion was mixed, with some not enjoying it, and others really liking it. I’m in the latter camp. The bottle says it lasts for months in the fridge, which is a good thing, because you don’t want more than half a shot glass at a time. But when it runs out, I’ll be buying another somewhere.

Next cab off the rank is Gramp’s botrytis semillon dessert wine. We’ve actually run out of sweet wines in our modest “cellar” (a box in the garage), so wanted to pick up something to go with cheese and crackers. This boasted some medals and wasn’t expensive, so we plumped for it. It’s thick and syrupy, and very sweet, without that hint of acidity to balance it out. The flavour is what I’ve begun to think of as typical for botrytis wines, of orange marmalade, but again without any of the subtle nuances of other flavours in there to give it complexity. M. didn’t like it much, but I thought it was passable with the cheese.

Today’s final offering is De Bortoli “Sacred Hill” 2009 Traminer Riseling, a blend of gewürztraminer and riesling to make a semi-sweet and spicy style of white wine. We found this in a bottle shop for a paltry $8.99 and I figured, “What the heck?” We had this over two nights, first with fish, then with Indian curries. I thought it was fine with both, showing the pickly spiciness of the previous gewürztraminer we tried. M. didn’t like it as much, stating it lacked the lemony citric notes that balanced the Stonecroft, and was a shade sweeter. True, it was as she described, but frankly I was hard pressed to notice the difference myself from memory. I think I’d need a side-by-side tasting to tell them apart. At any rate, I enjoyed this, and for the price I wouldn’t be shy of picking up more of this one.

Ma Mignonne

19 July, 2010

I’ve begun reading Douglas Hofstadter’s book Le Ton Beau de Marot. I’m barely one chapter in, and I’m starkly reminded of just how much hard work it was to read through his earlier book, Gödel, Escher, Bach. That book required a clear state of mind, full concentration, and a considerable amount of cogitation and effort to read, to absorb, and to appreciate.

This new book is about translation between languages and the intricate interplay of semantic and structural difficulties that this problem brings to anyone who tries to do it. The book is framed around a French poem, Ma Mignonne, by the 16th century poet Clément Marot. Without having “cheated” by glancing past the first chapter, I understand that the book will present dozens of different translations into English of this one short poem, accompanied by discussions of the issues involved and the adjustments that need to be made to make one language conform to both the shape and the meaning of another.

So at the end of Chapter One, which presents a brief outline of Marot’s life, Hofstadter presents the original Ma Mignonne in French, then a handful of translations into English. These translations are more or less literal, conveying much of the meaning of the poem but failing to reproduce its structure. The chapter ends with a request to the reader to attempt your own translation of the poem into English, assuring you that you already know enough to make a first attempt. Yes, just like GEB, this book asks you to do homework. And in all fairness to the book and to Professor Hofstadter, I feel compelled to complete the homework before continuing to Chapter Two.

So I’m about to present my translation of Ma Mignonne. But first, the original poem for anyone who has never seen it:

A une Damoyselle Malade

Ma mignonne,
Je vous donne
Le bon jour;
Le séjour
C’est prison.
Guérison
Recouvrez,
Puis ouvrez
Votre porte
Et qu’on sorte
Vitement,
Car Clément
Le vous mande.
Va, friande
De ta bouche,
Qui se couche
En danger
Pour manger
Confitures;
Si tu dures
Trop malade,
Couleur fade
Tu prendras,
Et perdras
L’embonpoint.
Dieu te doint
Santé bonne,
Ma mignonne.

Here is the basic, literal translation that Hofstadter provides to get you started in understanding what this poem says:

To a Sick Damsel

My sweet
I bid you
A good day;
The stay
Is prison.
Health
Recover,
Then open
Your door,
And go out
Quickly,
For Clément
Tells you to.
Go, indulger
Of thy mouth,
Lying abed
In danger,
Off to eat
Fruit preserves;
If thou stay’st
Too sick,
Pale shade
Thou wilt acquire,
And wilt lose
Thy plump form.
God grant thee
Good health,
My sweet.

Hofstadter explicitly points out the following points of structure for this poem in Chapter One:

  • The poem is 28 lines long.
  • Each line consists of three syllables.
  • Each line’s main stress falls on its final syllable.
  • The poem is a string of rhyming couplets: AA, BB, CC, …
  • The semantic couplets are out of phase with the rhyming couplets: A, AB, BC, …
  • Midway, the tone changes from formal (“vous”) to in­for­mal (“tu”).
  • The poem’s opening line is echoed precisely at the very bottom.
  • The poet puts his own name directly into his poem.

His literal translation clearly violates most of these. He does not ask that translators adhere strictly to all of these points, but wants to make sure you’re aware of them so that if you break one, you’re doing it knowingly.

I now offer my own translation, in which I have attempted to satisfy as many of the structural elements as I can, but sacrificing some slight changes in exact semantic meaning to achieve this. This is entirely my own work. I have not yet read beyond Chapter One of Le Ton Beau de Marot, nor have I sought or seen any other attempted translations of this poem online yet – though I have no doubt at all that hundreds of them must exist as other readers attempt this task and share their efforts. So it is a wholly original composition, but I would not be surprised if some lines echo lines in other people’s versions. Without further ado:

To A Sick Girl

My dear child,
Such a mild
Day outside:
Time you bide
Is duress.
I do bless
Your swift cure,
Then the lure
Of fresh air
Shows you where
You should be;
David’s plea
Is just this.
Go, young miss
Of sweet tooth,
Ill in truth,
Under threat,
Off to get
Marmalade;
A pale shade
You will gain,
If your pain
Lasts too long,
And your strong
Form will flee.
God’s grace be
On you smiled,
My dear child.

Right. Homework completed. On the Chapter Two!

Ata Rangi Pinot Noir and Mountain Ice Icewine

14 July, 2010

Crimson Pinot NoirMountain Ice 2009 Viognier/Chardonnay IcewineAnother two-for-one wine post. The Pinot Noir is by Ata Rangi in Martinborough, New Zealand, vintage 2008. I really liked the previous Pinot Noir I had, so it was good to try a different one. We took this bottle to a local pizza restaurant. The colour is a striking transparent crimson red. The aroma I didn’t get a good handle on I’m afraid – it was mostly a heady alcoholic smell, with nothing else I could really recognise apart from the usual “red wine” smell. The taste, however, was a triple-layered development of flavours. At first it was very dry and mild, and both M. and I detected the slight prickle of fermentation. I understand this is usually considered a fault in red wines, but pinot noir seems light enough that it doesn’t seem astray. The overall effect was quite un-wine-like, with almost a chalky feel to it. In fact, it reminded me of the taste of a soluble aspirin. But after a few seconds, the flavour developed into a pleasant fruity number, mostly reminiscent of raspberries. Leaving it sit in the mouth for a while longer started to bring out some mild tannin. Overall I’d say I was happy with it, but perhaps not as nice as the previous pinot.

Today’s second wine is an icewine I bought on our recent day trip to the Blue Mountains. It’s from Orange Mountain Winery, near Orange in inland New South Wales. They freeze the Viognier and Chardonnay grapes artificially to concentrate the sugar for this sweet dessert wine. A sticker on the bottle says it won “Best Icewine” at the 2009 International Sweet Wine Challenge. It’s a gorgeous luminous pale straw yellow in colour. The smell is of citrus fruits, with orange and lemon coming out. But the taste is very different, being strong tropical fruits – passionfruit and pineapple, with a touch of orange. And it’s exceedingly sweet – possibly the sweetest wine I’ve ever tasted; I certainly can’t recall a sweeter one. All of which make it delicious and more-ish. I want to see if I can find more of this one! We had this at home with a platter of brie, jarlsberg, and a cream cheese with apricot and almond in it, on crackers. What better dessert could you want?

The Order of the Stick

5 July, 2010

So I’m finally reading The Order of the Stick. I know, I know… I really should have read it ages ago, and be totally up to date, and read each new strip as it comes out. In fact I’ve been meaning to read it for ages, but could never get over the archive panic it stirred in me each time I tried to start on it. So I never got further than about half a dozen strips into it.

Until recently when I linked two things which I really always knew but had for some reason never put into close proximity with one another: (1) the comic is available in collected book form, and (2) I have enough disposable income to afford the books. So I ordered every book I could – which unfortunately excludes the currently out-of-print Book 3: War and XPs. Nonetheless, the remainder of the collection arrived last week and I’ve been devouring them as bedtime reading. I’ve just finished Book 2, and will now read the prequels (Book 0 and Book -1) before resorting to the online format to work my way through the strips of the missing Book 3. (I’ll buy Book 3 as soon as it comes back into print – in case Rich Burlew needs any more justification for another print run.)

So let me say, it’s much easier to digest a webcomic with an ongoing plot and text-heavy strips and a 500+ strip archive when it’s presented in a book than it is to click through it online. At least for me, anyway.

No doubt many of you are avid followers of The Order of the Stick already. You know how good it is, so I don’t need to go into that. Despite not having read it until just this last week, I had absorbed enough of the opinion and general aura around it to know that it must be good, so I knew I wasn’t plunking down good money for something I’d regret later. Deep down I already knew this was a good webcomic, and I still couldn’t get over the entry barrier of that archive of a few hundred strips until I could get my hands on them in book format. Which naturally makes me think about things.

Tacking to port slightly, the books come with introductions written by Rich Burlew, both at the beginning of the book, and before each chapter of action. Unfortunately for people like me, as I discovered, these introductions are written based on the assumption that you have already read the strips that they are introducing. They actually give away plot elements in the upcoming chapter, and in some cases for several chapters in advance. And I’m pretty sure one of them gave away something that is in a future book that I haven’t read yet. So I’ve taken to ignoring the introductions entirely for now.

Which is a shame, because Rich has very interesting things to say about the creative process and the planning that goes into his comics. Being a comic creator myself, it gives me a good indication that this guy really knows what he’s doing – he’s not just throwing stuff together every week with no forethought. And I can understand the tiny detailed things that he must be thinking for every strip that he puts together – things that most readers will never consciously notice, but which add to the immersiveness and quality of his work.

I just wish that this stuff could have been written without referring to events in the comic that haven’t occurred yet, from the perspective of a first-time reader. Sure, most people reading the books will have already read everything online – but not all of them. I think some thought needs to be given to constructing the books in a way that doesn’t spoil things for new readers. It’s a minor annoyance, but an annoyance nonetheless.

But overall, I’m very impressed by what I’ve read so far. What obviously began as a gag-a-day comic strip evolved very quickly into something with clear plans for a grand plot. It’s easy to see why Rich Burlew has grown such a large fan base. +1.

Fermoy Estate 2007 Merlot & Adina 2008 Dessert Semillon

4 July, 2010

Adina 2008 Dessert SemillonFermoy Estate 2007 Margaret River MerlotTwo for one today. M. picked the Fermoy Estate merlot on our recent trek to the wine shop because she wanted to try one from Margaret River in Western Australia. We took it to a modern Australian/Italian restaurant up the road, a bit more fancy than ones we normally go to – because we had a 20% discount coupon ;-). I figured the hand-made pasta and the chicken-stuffed-with-spiced-sausage dishes we ordered would suit the wine reasonably well.

I am still really struggling with the big international red wine grape varieties. I mean, I can sort of tell the difference between merlot, cabernet sauvignon, and shiraz, but when it comes to actually describing them I’m still at a loss. Honestly, I could glean nothing out of this except the standard “blackcurranty” and “plummy” buzzwords. It was fairly tannic, but that’s really my only contribution to an original description. And I didn’t find it particularly nice, either. I need more practice with the reds.

The Adina dessert semillon on the other hand, we sipped at home as a stand-alone after-dinner sweet several days later. We’d acquired this on our trip to the Hunter Valley last year, and to my mind as we tasted things on a tour of vineyards, this was the best sweet wine of the trip. I recalled a piercing, sweet lemony acidity, which was how it first hits the nose and palate on more careful tasting. The aroma is of fresh lemons and lime, with a hint of banana. There’s fermentation prickle, which makes the lemon sweetness refreshing and it develops into a mild marmalade bitterness at the finish. It’s very light and enjoyable. We might pop into Adina Vineyard next time to grab some more.

Photos of you

1 July, 2010

Here’s an idea. Determine a particular date when you were in a public place that is often photographed. Tourist spots are good examples.

Now use Flickr’s advanced search to find photos taken on that date, and tagged with something that narrows down the location appropriately.

See if you can find a photo taken by a complete stranger, with you in it. Let me know if you succeed!

On Contemporary Art

26 June, 2010

We went to the Museum of Contemporary Art this afternoon on the recommendation of a friend to check out the 2010 Biennale of Sydney exhibitions there. The Biennale is one of the premier regular art exhibitions in the world, so it was a nice way to spend a warm winter day and soak up some culture. It was interesting, and I’d recommend anyone with the chance go see some of the Biennale exhibits while they’re still around (until 1 August). There are also exhibits at other venues, such as the Art Gallery of New South Wales, and on Cockatoo Island, for which there are free ferries departing regularly from Circular Quay.

There are two things I wanted to comment on, about art in general. Firstly, as seems to be moderately common in exhibitions of contemporary art, some of the artworks were quite provoking. Children were allowed into the exhibition, but a sign at the entrance stated that some of the artworks were provocative, including imagery of highly sexual and violent natures, and that accompanying adults should supervise and guide any children in their exposure to and understanding of the works.

Now one of my (many) working definitions that forms the complex and fluid entity of my understanding of what “art” is, is “something that provokes a reaction”. Under this definition, there were some things in the gallery that I’m perfectly happy to call “art”. My problem is that some of them were things that I didn’t enjoy seeing. They provoked a reaction of repulsion in me. And this led me to wonder: Is something that makes you feel repulsed and wish that you’d never seen it, art?

I prefer art that makes me feel good when I see it. I like art that shows workmanship and makes me admire the skill needed to achieve it. I like art that looks nice and is pretty. I like art that I’d be happy to display in my home. I like art that makes me look twice and think, “Hmm, that’s interesting,” or, “Hmm, that’s weird,” or even, “What on Earth is that?” But there was some art here that made me think, “Euughgh! Take it away!” I didn’t like it, and I didn’t want to spend enough time looking at it to appreciate the work that went into it.

So it certainly provoked a reaction. But is it the right sort of reaction that art should be trying to provoke? Or is it just something that some people might appreciate and that I didn’t care for? I find it extremely hard to say that it shouldn’t be there in an art exhibition. I’m just wondering what the artist was actually trying to do. I can see provoking a reaction of disgust when trying to get across a message that something is bad (such as one item which was a bunch of statues with classical Dutch portrait features, smothered in crude oil – obviously a message about industrial pollution). But is the goal of provoking revulsion, merely to provoke revulsion and for no other reason, a valid goal for art?

Again, I think I have to say that it is valid. I can’t sanction telling people that what they’re creating isn’t art just because I don’t like it. I think it does have what it takes to be “art”. But I can’t avoid the sneaking suspicion that that’s not what art is supposed to be about. There should be more to it than just making people feel disgusted. Perhaps in these cases there was, but it was hard for me to see it. And look, if there was, then no problem. But… what if there wasn’t?

The second thing I wanted to talk about was video installation art. We saw a very cool piece by German artist Christian Jankowski, titled Tableaux Vivant TV. I won’t describe what it’s about, because anyone planning to see it should just see it. But the problem was it’s about 30 minutes long, and we came in about 2 minutes from the end. That was sort of okay, since we didn’t have to wait long to see it from the beginning, but unfortunately it spoiled the ending a bit, and it’s an ending that would have benefited from being unknown at the beginning.

I noticed that several of the artworks at the exhibition are videos. This is natural and to be expected, since we live in an age where video is a common medium for both documentary and artistic expression. But the medium of video is fundamentally different to the traditional static art media, and that, as I see it, is a serious problem. Because a video has a certain running time. Ideally you’d want viewers to see a video from the beginning, and stay to the end. But in an exhibition, the videos are usually on loops, and it’s far too easy to walk into the display room partway through the video. This spoils the experience of the artwork.

There are some solutions. You can make a video for which it doesn’t really matter if you come in partway through, or only stay for a fraction of the entire running time. There were some videos like this in the exhibition, and they worked reasonably well. But there were also some videos that told a definite story and that would really be best seen from start to finish. Jankowski’s was one of these. One solution would be to put a running timer on the door to the exhibition room, showing when the loop will restart. But none of the videos included this helpful device, so people were constantly wandering in and out, seeing part of this half-hour video, and not really understanding what was going on or getting the point of it. This seems an awful waste.

The other thing about video installations like this is that they demand a certain block of your time and attention. Art in a traditional static medium can be examined at any time, at your leisure, for as long or as little as you want. You are not being forced by the medium of the artwork to interact with it in a temporally constrained way. This is a powerful advantage, because you can spend half an hour studying a painting, or you can whisk by absorbing impressions rapidly. You can’t do that with a video – if you give it a minute of attention, you can come away with nothing whatsoever but bewilderment and a feeling that you’ve wasted your time because you couldn’t spend long enough there to properly get it.

I don’t have any answers for this. I just wanted to point out that I think these are serious problems for video art, and apparently there still don’t seem to be any good solutions in general for them.

Maxwell Spiced Mead

21 June, 2010

Maxwell Spiced MeadMead is fermented wine-like drink made of honey. I’ve had it once before, at a friend’s birthday party some years ago, and all I remember is how deliciously sweet it was. I’d never seen it for sale anywhere, until the weekend recently when I went up to the Blue Mountains and happened on a wine shop in Katoomba. Of course I had to buy some.

Checking the company’s website when I got home, I discovered that they make three types of mead: honey mead, spiced mead, and liqueur mead. The only one I saw in the shop was the spiced mead, so that’s what we’re trying first. I plan to give the company’s distributor a call and see where I can find a place locally that sells the other two varieties.

Anyway, the spiced mead comes with a recommendation on the bottle that it be served hot, at around 70°C. Just the perfect thing for relaxing on a cold winter’s evening, snuggled under a blanket in front of the TV. So for my first taste, I heated up a mug of the golden liquid in the microwave, taking care not to boil it. Sounds like some sort of sacrilege for wine, but then this is no ordinary wine.

When hot, the aroma drifts about and fills the room with Christmassy smells of spiced puddings. Unfortunately it makes it hard to get a close sniff of the aroma, since it immediately makes you choke with the alcohol fumes. The taste is warm and sweet, with a bit of a tang, like a hot honey and lemon toddy with a good hit of brandy. That was about as much as I got from the hot version.

Later I tried a glass at room temperature. This was much nicer. The colour is rich and deep, a golden amber that just looks gorgeous in the glass. It is thick and sticks to the inside of the glass when swirled. It’s beautiful just to look at this stuff. The aroma is strong and heady, reminiscent of fruitcake, rich with brandy and spices – the cinnamon and cloves added to make it spiced come through firmly, but not overpoweringly. The taste is like raisins, sweet and delicious, before the spice begins to dominate. There’s a tang, a little like orange marmalade, spiced with those cloves, and it lingers on the back of the tongue.

It’s nice, but I really want to try the non-spiced version, and especially the liqueur version. I suspect I’ll like those even more.

Kalari 2008 Late-Picked Verdelho

18 June, 2010

Kalari 2008 Late-Picked VerdelhoOne thing about wine culture in Australia that is unusual compared to many places in the world, and that I was reminded of by a reader, is that here it’s very common to buy your wine at a liquor shop, then take the bottle with you to a restaurant to have it with a meal. Restaurants that allow this advertise as “BYO”, standing for “Bring Your Own”, and most restaurants here support it. It will only be a very fancy and expensive restaurant that won’t let you bring your own wine, expecting you to buy something off their wine list instead.

This custom arose because of our liquor licensing laws, which constitute a significant cost for a restaurant wanting to sell alcohol. But there’s no law against allowing diners to bring their own pre-purchased alcohol to a restaurant, so many restaurants began to allow it as a way of letting customers drink with their meal without having to bother getting a liquor licence. Nowadays many restaurants offer both BYO and a wine list, for wider options.

Anyway, today’s wine we bought at a wine shop in Katoomba last weekend, on our day driving trip. I spotted the “late-picked” label and picked it up to have a look. It’s from Kalari, a winery based near Cowra, in the Central West of New South Wales – a town still better known for the breakout of over 500 Japanese POWs during World War II than for wine. The back label described it as semi-sweet, and a good match for spicy Asian food. Having had success with the delicious Gewürztraminer last week which was described in similar terms, I decided to buy it. Tonight we took it up to Khacha Thai, a short walk up the hill from our place. I had a spicy stir-fried duck finished with a red curry sauce, while M. chose a grilled salmon with apple salsa.

M.’s first reaction on sniffing the wine was “apples!” I agreed, definitely fresh green apples, with a hint of lime. The first taste was similar, green apple and lime, very fruity and a bit sweeter than last week’s Gewürztraminer. It developed into an orange marmalade flavour and aftertaste, almost candied orange peel. I also thought I could detect a touch of peach. It was nice, though slightly less interesting and with no real notes of spice like the traminer.

After deciding on these flavours, we checked the back label of the wine, which described it as having apricot and pineapple, followed by mandarin peel. Well, apricot isn’t too far from peach, but I’m pretty adamant the dominant notes were green apple and lime, not pineapple. The mandarin peel matches the orange marmalade pretty well though. So a decent hit on the label notes there.

The food was excellent, as usual for Khacha, and the wine matched it nicely, the sweetness and acidity balancing the Thai spices. All up, a positive experience with this wine.