Originally Posted by jefferyd
Thus the OP.
To some, a $333 bottle of wine (non restaurant price) can be just yummy.
To others, especially the makers or the hobbyist fanatic, yummy includes appreciation of the myriad of possible primary and secondary flavors and the appreciation of what it took to get the wine to "yummy."
I am just starting
to appreciate the three dimensional life of a bespoke garment that is brought out by proper pressing and lost by steaming.
My maker, who has been in the trade for a very long time, would casually look at a breast pocket and say, "How flat, pasted on, and lifeless that looks." I would have to really focus to even begin to see what he saw. Of course, I try to keep my mind open and not pretend I am hallucinating what he sees (the "Emperor's New Clothes" risk with the clothing hobby.)
Does slightly improper storage and coaxing a bottle out from the cellar it make the wine less yummy? Not necessarily. Is the little extra preservation of form in a bespoke suit without merit in reality? Not necessarily.
FWIW, I can tell the difference when looking at Vox's stuff and some
of Manton's stuff - and now know why based on what they have written.- M