tradja
100+ Head-Fier
- Joined
- Jun 1, 2004
- Posts
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- 11
Although I am of generally modest means, in addition to head-fi I also enjoy good wine. The phenomenon you describe happens with wine (and all specialized afficianado pursuits, I'm sure) -- we open a prized bottle with friends or her or my parents, and they sip, smile politely, and say that it's "nice", or "I like it a bit sweeter", or "I thought Zinfandel was pink!" (aka "These headphones are nice, but have you ever heard the ipod?") Meanwhile, wife and I are basking in the ethereal goodness of a magnificent wine. In the past, I kinda resented "wasting" a drop of good wine on non-enthusiasts, but now I am very happy to drink good wine with them (or drink KSC-35 wine with them, and save the high-end stuff for just us
).
Then our guests typically drop an ice cube in it and make odd faces when they ask the cost. My Dad loves to announce that he can't tell the difference between the expensive Champagne served at his kids' weddings and the $2 carbonated wine at the supermarket. :shrugs: Like head-fi, not everyone gets it. Likewise, there are many spendo hobbies that I don't get.
EDIT: For example, I don't "get" expensive whiskey/whisky/Scotch, and from wine I do know how to critically taste. I guess this is like some speaker audiophiles not being able to fully appreciate headphones.
We would like to think that quality is blatantly obvious, but it does require both an interest and a trained taste/ear.
Then our guests typically drop an ice cube in it and make odd faces when they ask the cost. My Dad loves to announce that he can't tell the difference between the expensive Champagne served at his kids' weddings and the $2 carbonated wine at the supermarket. :shrugs: Like head-fi, not everyone gets it. Likewise, there are many spendo hobbies that I don't get.
EDIT: For example, I don't "get" expensive whiskey/whisky/Scotch, and from wine I do know how to critically taste. I guess this is like some speaker audiophiles not being able to fully appreciate headphones.
We would like to think that quality is blatantly obvious, but it does require both an interest and a trained taste/ear.