Pure White Linen
The lives of perfumers have changed so much in the past twenty years. They used to be invisible entities, people who engineered liquids in bottles so that we would all be enchanted, and their work was ascribed to designers, “Bigdeal Designer, for his new perfume…” In fact Big had licensing agreements. Nowadays it’s much more civilized. We recognize that perfumes are worked out like watery equations by perfumers.
Maybe it’s naive to pay too much attention to the work of perfumers simply because they are themselves at the mercy of briefs and of the clients who present said briefs, but now and again, the fumes clear and you can see an individual at work who is clearly highly talented. Continue reading
Grinling Gibbons Carving
Some years ago sandalwood was nowhere to be found. The white sandalwood that I remembered from my childhood was produced by too few trees in India, and as a result, Indian authorities shut down production for some time.
In the interim, you got imitations of sandalwood, Mcqueen’s Kingdom for instance, a fragrance that was a flop with the market, but not at all bad as a sandalwood mock-up. Worse, far worse, to my mind was what happened to perfumes that were constructed around sandalwood. Bois des Isles one year smelled of Santalum spicatum though really the scent was thrown off by this kind of substitution, but what was a fashion house to do? There was no Santalum album to be had. Chanel merely made the best of a bad business. Continue reading
Of course, it was obvious all along, but I never saw it. Call it one of those annoying instances when your subconscious mind realized something from the get-go but chose not to share it with your waking consciousness. Very irritating, very sneaky, very left brain of it, but then, as it is the left brain, very typical as well.
The apercu in this case is that the great classic Chanel Bois des Isles is of course, a do-over of Caron’s Nuit de Noel.
Oh yeah! Right? You always knew that. We always knew it, but critical opinion had a way of making us think that the two things were poles apart and probably at opposite ends of the good taste spectrum – well, not so much. Continue reading
I only recently learned how to open bottles of Champagne without spritzing an entire kitchen in the process. It’s a useful skill. You don’t have to bellow for your husband when the ladies want to make mimosas, you just do the opening and mixing on your own.
By the way, I know that I am not supposed to refer to any sparkling wine as Champagne unless it was grown in the region so denominated – my brother-in-law is French, you see, and so I know that it is really Vin Petillante and not Champagne. Whether or not it came from France, I have just noticed that you can get bubbles in your wine much more cheaply these days and that the Spanish are dab hands at this kind of doubly fermented drink. Continue reading