My first encounter with the world of wine came in the form of, what is now, a cherished childhood memory. A much younger (and much blonder) Jack once scoured the aisles of Portuguese supermarkets when on holiday with his parents picking out bottles of wine that he thought they should drink. These recommendations were not based on food pairings or the quality of particular vintages – a wine prodigy I was not – but instead more often focused on the sheer quantity of horses that could be found on the label of a bottle. While the way I think about wine has changed, the fundamental notion of wanting to pick something that brings people joy has remained the same ever since.
It wasn’t until many years later at culinary school that I would begin to think about the wine that I drank. I was fortunate enough to be formally trained in wine as a part of the wider culinary arts education, gaining a WSET qualification along the way. Although I very much enjoyed this aspect of my training, I never thought much about how I would use it in the future – at that point I was sure that any career in the hospitality industry would be in kitchens, far away from any pesky customers asking me about the differences between the 2001 and 2004 Gevrey-Chambertin. Indeed it was not until returning to working front-of-house this summer in a boutique hotel that I was able to use my wine knowledge in a professional sense. The work was rewarding and enjoyable in a way that few other jobs I have worked, be they front or back of house, have ever been – and my passion for wine was reignited. This time around, however, it had purpose, a direction, a definite goal and tangible results in the form of smiles and intriguing experiences for the guests. Working more with wine left me with a newfound hunger to explore this world more. With my work coming to an end in mid-September and my return to Oxford imminent, I was left unsure as to how to continue this passion of mine, how to keep the fire alight so as not to find myself needing to nurture only embers come next summer and the next working season.
Academia at Oxford tends to dominate your life and monopolise your time: I do not believe this is a controversial statement among students here. This is not necessarily a bad thing, the vast majority of students most likely enjoy at least an aspect of their degree, and our studies form the basis of why we find ourselves in this delightful city in the Cotswolds in the first place. That being said, it does make nurturing other passions slightly more difficult, especially those so far out of the realm of academia. There is an upside however: for oenophiles in Oxford there is both Bacchus and the Blind Tasting Society, along with a healthy selection of wine bars and independent shops with plenty to offer. Given that you are reading this, and it isn’t simply an internal monologue as it would’ve been a few months ago, it is worth recognising that student journalism is another outlet for expression on a variety of topics, wine included. These opportunities have been a lifeline for my love of hospitality while in a world so different from the environment in which said love was nurtured.
Those who have had the dull displeasure of hearing my opinions on literature may know of my adoration of Lionel Trilling’s 1947 work The Middle of the Journey, and while previously I have drawn on the themes and characters to put into perspective the comings and goings of my life, it is now the title that I think about most. Frankly, for a piece entitled “The Journey So Far” I must confess to having no idea just how far along the journey in question I am. Life after Oxford remains a mystery, I am aware of what I love, of certain desires and dreams that I have, I am aware of how much I enjoy writing, talking and thinking about the topics of food and wine, and yet the question of which path to take remains difficult to answer. This being the case, I choose to throw myself into learning more about wine, about writing, and about what I want to gain from my time at Oxford and my time spent working in hospitality. With the next few months containing an exciting stage in an acclaimed restaurant and almost certainly a copious amount of drinking, eating, and hearing new stories in the holiday period, it is undoubtedly a time for enthusiasm, gratitude, and probably a little more dedication to my degree.
The only certainty that I have in relation to my passion for wine, food, and hospitality at this stage of my life is that it occupies a near constant space in my mind. While my degree and university may occupy the majority of my time, the allure of another world is often an enticing and strangely comforting concept. To be “stuck between two worlds” often carries connotations of discomfort, of feeling trapped, yet this is not the case in my present situation – to be in limbo in this way is not an unpleasant way to be.