I love this time of year

This year, the crop was so large, I will experiment with making pear cider and vinegar, because two people just can't eat them all, and my neighbors have their own.

Chutney?

I've never thought about it, but you bring out a taste preference that I seem to have across the spectrum. I'm partial to fruits that are semi-ripe, still harboring some of their "green" acidity--a parallel to the wines I prefer.

Next time anyone says I'm inconsistent, I have an example with which to fight back.

Nice.

And actually, another logical inconsistency to my tastes is that while I prefer fruits that are ripe and full of flavor, I prize clarity and cleanliness of flavor/texture above everything. Which is why I would prefer a slightly 'green' fruit from the best farmers market stand to richer but muddled and tired fruit from the supermarket. Which is pretty consistent with my love for mono-cepage wines from the north.

I'm very inconsistent on these things: I like my fruit as ripe as possible, mere moments before collapsing under its own succulent mass, but I want vegetables crisp and many of them are best raw. On the protein side, chicken needs to be cooked well, pork/fish middling, and lamb/beef rare. In wine, I drink a wide variety of styles and grapes; I can stand a little brett and VA but I abhor oxidation and overt oakiness.

Not sure I see a pattern. I think my motivations are different for different classes of food: for fruit and wine, my guide is flavor, while for vegetables and protein, my guide is texture.

Or something like that!

Vive incohérence!