How can one pick one unless one eats food from the land?
Let me tell you a story.
In 1996, I picked grapes from an untended ramble of vines. I let them overripen in the dried grass I collected. I sqeezed them, let the juice sit in the sun, then let it ferment and bottled the wine. Got a bit over 15 gallons, straight concord grape, no additives.
I drank that wine with squash I grew that year, with the fresh tomatoes, with sausage I stuffed, with cheese I made, seasoned by fresh herbs from my garden, with bread fresh from the pan, so hot it was a sin to eat considering I broke it with my fingers instead of slicing.
There's nothing quite like it. It's wasn't fancy, far from it. Had a person tasted it, it would likely resemble good quality Merlot.
But combined, I could taste the earth.
I could taste the land.
I could taste my work.
And then, my friends, I lived, as it was some of the best wine I have ever drunk.
Cheers ! 🙂