Book of Joshua by Me

Book of Joshua by Me
"The Exodus to a Promised Peace"

There are moments in life when a deep, almost visceral need pushes you to retreat somewhere only nature, the stars, and astral and planetary energy can recharge you. A necessary refuge from human stupidity, which somehow manages to surpass itself every day. November has always been an important month for me, a time for reflection and renewal that has accompanied me as long as I can remember. So, what better gift than a few days in the unique universe of Joshua Tree Desert, San Bernardino County, California? This place is known for its exceptional national park and its deeply spiritual community, where beliefs range from supposed extraterrestrial presence (UFOs), to inner exploration practices, meditation, Sonic Healing at the Integratron Sound Bath, contact with giant stones, or a hot bath in the desert in a bathtub carved from “Pluto” rock, formed over 100 million years ago. Not to mention the silent hikes through rugged and fascinating landscapes, where aridity, mineral formations, and thorny vegetation seem to be the only legitimate forms of life. Some what a true “Natural” experience. It is also an ideal time to catch up on books and articles left unfinished. Between chapters of Umberto Eco’s Foucault’s Pendulum, I came across two articles that literally made me jump. Different in form, yet strangely linked by the same frivolity of writing. A dangerous frivolity, because amplified by the reputation of their authors and publishers, it can almost pass for truth… or even gospel.

Danger.
Oh my God, may Joshua pray for us, poor sinners.

Joshua Tree
The name "Joshua tree" carries religious and symbolic significance, given by Mormon settlers in the mid-19th century. For the settlers crossing the Mojave Desert during their westward migration, the tree’s unique shape with its twisted, upward-reaching branches resembled the biblical prophet Joshua raising his arms in prayer or pointing toward the Promised Land. For these pioneers, the tree was a symbol of divine guidance, assuring them they were on the right path to their own promised land. Beyond this historical origin, the tree also symbolizes resilience and spiritual strength due to its ability to survive and thrive in harsh desert conditions.

Joshua
Joshua is a central figure in Judaism and Christianity. He is regarded as a prophet and a just leader. In the New Testament, his name shares the same root as Jesus (Yeshua), and early Christian commentators drew an allegorical parallel between Joshua leading his people to the Promised Land and Jesus guiding believers to salvation.

First Article:

They Are Not Joshuas

"The Case Against Orange Wine"
Byron Houdayer – Vanity Fair, November 2025 Edition

How can a journalist, under the guise of caustic and depraved humor, confuse “Amber Wine,” “Natural Wine,” and the “Raw Wine Movement”? His condescension, self-important commentary, and ignorance of old-fashioned conservators deeply offend me and bring shame, both for their lack of respect for the global wine profession and for sommeliers worldwide and the lies to the consumers.

My Screeds

So, Sir, allow me to clarify for your readers:

Orange Wine
To understand the distant past and origins of over 6,000 years of wine, I must first provide a brief chemistry lesson and a short overview of world history. The origin of domesticated vines and all traditional grape varieties comes from wild vines, widely spread from the Caspian Sea to the Atlantic, across Europe and the Mediterranean. Many of these vines were decimated during the Quaternary glacial period. Some survived in the “glacial refuges” of the Caucasus region (and possibly elsewhere: Iberian, Italian, and Balkan peninsulas). This wild vine, Vitis lambrusque, gave rise to Vitis lambrusca and the famous Vitis vinifera. It is therefore clear that the production of fermented beverages dates back to the Paleolithic (3.3 million years), but the earliest archaeological evidence of intensive vine use by human dates to 5500 B.C., particularly in northwestern Iran and throughout Georgia. It is accurate to state that the earliest wines (modern and orange) from grape fermentation originate from the Caucasus, even though they quickly spread throughout the Iberian and Mediterranean regions. A white grape variety carrying red grape genetic traces will produce a slight coloring ranging from gray to amber (like Muscat) under prolonged sunlight exposure. Moreover, if the grape has a high pH, primary anthocyanins—normally colorless—turn bluish. And if the grape is rich in natural sugars, the skin will quickly shift from green to intense yellow. Thus, during fermentation and skin maceration with the grape’s natural tannins: Yellow + Blue + Tannins = Orange (The intensity depends on the volume and concentration of each molecule.) It is evident that pre-industrial winemaking practices (before the late 18th century) produced amber and orange wines… which were simply called white wines. Only later, due to demand for finer, less tannic wines, did techniques change to remove skin contact with white grape juice during fermentation, eliminating colorless tannins, anthocyanins, and many flavonols, yielding pale green to yellow juice with low pH (very acidic). Even though orange wine practices nearly vanished after World War I, regions like Friuli, Emilia, Veneto, Liguria in Italy, and Alsace and Jura in France, as well as some Balkan countries, continued to produce them marginally.

In conclusion, orange wines or “Amber Wines” are not a trend; they represent one of the oldest and most traditional winemaking practices, long before your birth, Sir.

Natural Wine
A movement from the 1960s.
The issue arises from the term “naturel,” which in French carries a different meaning than in English. A natural product is a substance or object derived directly from nature, without fundamental chemical modification i.e., without artificial synthetic transformation. It comes from a natural source (plant, animal, mineral, microorganism) that has not been chemically synthesized. It may undergo physical transformation but not chemical modification to the point of becoming a new artificial molecule. Importantly, “natural” does not mean “raw.” For wine, it signifies grapes grown organically (biodynamic, regenerative, or organic) and produced without external chemical inputs. Believe me, Sir, producing natural wines requires mastery of winemaking to create exceptional wines without faulty notes akin to high-altitude rock climbers practicing “free climbing” without ropes and safety measures: a true “natural ascent.”

Contemporary-modern wines can eliminate errors through chemical intervention during and after winemaking. So when you state:
"This is not progress. It is a scaffold of taste that has collapsed. True wine is civilization in a bottle, transfigured by soil, light, and craftsmanship into a triumph of memory over impulse. One of the rare things humanity has genuinely improved with age, error, and the gentle tyranny of tradition. True wine is the triumph of method over chaos. Under the care of monks, winemakers, and noble collectors, art became culture."

Know, Sir, that this is an accurate definition of what great wine was before industrialization, profit-driven competition, and wine capitalism. Thanks to God and courageous winemakers, true wine honest, balanced, and chemical-free has regained its nobility. This is what “Natural Wine” is.

Raw Wine
This is the term that should be used by you and all of us to define regardless of color or consistency what you so aptly describe in your article: "Natural wine (raw wine), by contrast, is organized anarchy, a celebration of flaws disguised as aromas. Volatile acidity, oxidation, Brettanomyces: all tolerated, all rebranded as 'expressive.'" Yes, I admit, this movement is as disastrous as the homebrewed basement beers of the 1990s, where everyone thought they could “ferment,” as a shitty beer was considered cool and “natural.” But mark my words: these “raw wines” will soon decline on restaurant lists and in the Wine Shop of unsuspecting retailers, who should instead offer quality products free from bacterial defects. While some might enjoy their flavors and aromas, I find them intolerable due to the health risks they pose.

Conclusion
I am not Joshua, nor a respected journalist, nor even a journalist at all. But I know this: I am passionate about history, geography, wine, and cuisine. A recognized professional in hospitality and a skilled sommelier, I remain above all deeply curious. Curious… and determined to combat all forms of BS, fraud, and unverifiable writing that can mislead unsuspecting readers. Sir, your article demonstrates a glaring lack of nuance and truth. Let me classify your style as “raw writing” indigestible, bitter, with faulty notes and lacking journalistic ethics. A poor piece, indeed.

PS: I will review on the second article next week.

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