sustain:if:able kiwi

a seasonal spirituality of wine making

I was re-reading my sabbatical 08 journal last week. Partly because it was this time a year ago the Taylor family headed off (August 20-Nov 1). Partly because of the news that two of my sabbatical writing projects have been given the green publishing light. (1st, a chapter on the Bible in bro’town accepted for an edited book, published by Semeia Studies, designed to be used in theology and popular culture graduate level courses. 2nd, a paper constructing a pneumatology for engaging popular culture accepted as a book chapter, to be published by Wipf and Stock publishers.)

As part of the sabbatical, I took a 3 day retreat, walking the Riesling trail and re-reading my journal, I found the following quote:

“It begins with the old, dry grown vines gently tendered. Berries gently hand picked at optimal ripeness, producing full-flavoured fruit. Crushed, hard plunged, basket pressed to extract intense juices. Add passionate wine making skills, maybe an influence of oak. And in time …. delicious, full-bodied, flavoursome wines just for you to enjoy.”

It caused me to reflect on seasons; of how vines become laden become harvested become processed become served. What season am I/you/Opawa? What practices and resources are needed for this season? (And all this before you even think about toasts to new wineskins.)

Updated: In honour of this post, I got my Spirituality Of Wine of the shelf and will be reflecting around it’s themes over the next weeks.