清雪年华

关了所有的微博饭否和校内网，等人的过程中打开地址栏不知道去哪儿，终于随手打出了dearannie.于是接下去把整个地址打完。

清雪年华四个字一出现，好想当年的一切都重现在心里，但是细细密密的，淡淡的，好像清晨氤氲雾气的海面——恕我很少见过湖面的场景，也许湖面的小范围更适合形容这种感情——我还没大海一样宽阔的胸襟。

于是动心再写点儿什么，至少写下这种感觉。

我知道我已经不复当年的单纯纯粹和清澈。那个时候的喜怒哀乐，现在若看来，也真正是透明的吧。我是怎么做到让自己以为自己已经长大了？现在想起来，付出多少代价都回不去的是那样美好的少年时光啊。怎么当时就拼命的想要离开，拼命的要往前看。

还有那个时候的我们，我明媚的惦念和珍惜，怎么会傻到把博客上的文章都封了呢。

这是个信息越来越碎片化的时代，因为我们太过焦虑，没有心情和时间来读长一点的文章；其实这反而会更增加我们的焦虑。

还是琐碎的写。如果我回来，还会有那样的快乐，惦念，和清澈吗？

我不知道。聪明的你，告诉我吧。

一瓶气质绝佳的好酒，真真正正是上天赐予的。不消说各时期无法掌控的气候，水，阳光，空气，还有整个葡萄园的生态链，采摘前后老天是不是给面子。酿酒师自然是尽力体现葡萄的风土和特色，然而到了瓶中又有九九八十一难，单是瓶塞这个让人又爱又恨的守卫者是否合作亦如中奖一样人力无法控制，运输的过程中是否磕磕碰碰，经过零下十多度寒冷和赤道线上的炎热……

有幸品到一瓶没有坏掉的进口酒就差不多该感激一下了，毕竟漂洋过海从国外来的啊～曾经有人为铅笔做传已经写足一本书，而这集中体现了造物之爱的美酒的经历，若从葡萄写起，又该是怎样的传奇。

如此想来，也不难理解我们为何还是期待中国葡萄酒的崛起。新世界的酒，不就从洗车的酒一下子靠着鹿跃、奔富一下子崭露头角，在被法国傲慢统治的舞台上占有一席之地的么。新世界的爱好者们更是以自己的酒为豪，优先选择啊。平日里中高档的酒，自己的又便宜又好喝，还是国货；大老远过来的法国酒也就剩顶级的了，不用太费心力，葡萄酒就成为品质生活不可分割的一部分，多好！

然而中国葡萄酒比之新世界当年洗车的酒的差距，真让人不知从何说起了。不说价格订的无迹可寻，不说大酒厂产酒量与基地产葡萄量不成比例，也不说我们气候这儿那儿都差点意思，更不说我们失落了改头换面统治酒桌多年的白酒文化，单是这最最重要的原料，我们的果农便是无”论如何也体会不到何谓三分酿七分原料。“A Good Year 中的葡萄农那种视葡萄藤为生命，以vintage来计算自己的寿命，在我们国家因为种种原因实在是难得一见。毕竟，农业大国的立国之本并非如此，高产才是硬道理。何况农民从中得不到任何附加好处，还不如多种点来的实惠。

最美的舞蹈往往绽放于桎梏之下——如盛唐的气象万千。往往与繁文缛节中，见得自然纯美的真谛。葡萄酒的真谛亦在于此。

窃以为，一瓶葡萄真正可以唤醒的是人性灵上与自然相合的神性。圣经和中国传说中都有长寿者和人与神相通的记载，或许因为那时候的人更乐天知命，顺应自然，所以，更接近神灵吧。

耶稣说，温柔的人有福了，因为他们必将承受土地。葡萄酒之所以被成为基督之血，成为人与神之间的一种桥梁，或许正是因为其代表了自然的一种暗喻。唯有领悟真谛者，才能将这一切的赐予，以艺术的方式，赠予人间。

《一年好时光》中的葡萄农唱歌给葡萄听，相信有一天葡萄也会以歌声回赠与他。而葡萄园，无声无息的歌声，已经打动了无数在似乎早已铁石心肠的人。

如此的选择，便是上天赐予的吧。需要唤醒的，不仅是美酒，更是我们在世俗中打磨得粗砺的灵魂。于天赐佳酿中，得到升华，重温细腻。

Wines with bubbles are associated, for many people, primarily with festivities and celebrations. More precious and complicated to make than still wines, they have traditionally been considered as occasional extravagances. With higher acidity, more delicate flavor, their unique palate tingle and lower alcohol than most table wines, they are, however, some of the most versatile wines to accompany food. Modern production techniques have brought sparkling wines to market that are more affordable and accessible for everyday enjoyment.

Bubbles in wine were known to vintners long before they could reliably capture and preserve this phenomenon in the bottle. As a natural byproduct of the fermentation process, carbon dioxide is released in the liquid to provide a "sparkle." In the Northern climates, cold weather sometimes arrives early after harvest, stopping fermentation before the sugar is completely used up. Warm weather in the spring often causes it to start up again, resulting in carbonated wine. The English imported wine in casks. They found also that adding sugar to tart, acidic wine would often soon cause it to sparkle and they developed a liking for it. English bottles were much stronger than those in France and not as inclined to burst when the pressure built up.

Early success making sparkling wines in the French district of Champagne made its name famous, so much so that "champagne" has become generic for sparkling wine, to the eternal aggravation of the resident producers¹. The Champagne Appellation has some of the strictest, most exacting standards for growing, producing and labeling of any area in all the wine world.

Cheap American brands have long copied the Champagne name, but neither the standards, nor the methods. Quality American producers of sparkling wine often emulate the standards, apply the traditional production methods and, out of respect and in deference, leave the Champagne name to the originals. The European Union continues to support and enforce protecting the Champagne name. In January, 2008, Belgian customs agents destroyed 270 cases of California sparkling wine destined for Nigeria because it was labeled "André Champagne."

He had the idea to harvest selectively, over a period of days rather than all at once, so that only the ripest fruit was taken with each pass. He also is credited with inventing the Coquard or "basket" wine press and using it to make the first "Blanc de Noir." Another of his major developments was to blend wines of different vineyards and varieties to achieve better balance between their individual characteristics. He was an excellent taster and his cuvée system is still followed closely to this day by the house of Moêt & Chandon to produce their finest Champagne.

Finally, although corks had already been used by the Romans as closures for wine bottles, and the seagoing and trading English had corks and made sparkling wine several decades earlier than the landlocked Champagne area, Dom Perignon has been credited with the idea of using string to secure these stoppers in the bottles, thus retaining the sparkle for long periods of time.

Methode Champenoise would not be as we know it without the significant developments and improvements made by many others during the Nineteenth Century, including Jean-Antoine Chaptal (quantified the proper amount of sugar to set the alcoholic strength, c. 1801), Madame Nicole-Barbe Clicquot (inventor of riddling and dégorgement, c. 1810), Jules Guyot (pioneer of planting vines in rows, training vines onto trellises, and pruning methods, c. 1835) Adolphe Jacquesson (inventor of the muselet, the wire cage/metal cap contraption that retains sparkling wine corks, c. 1844), and more.

The traditional way of making sparkling wine begins with the grape harvest, which is always early in the season compared to the picking of still wines. Picking when sugars are relatively low keeps the alcohol low, since secondary fermentation will boost it later. Also, the youthful acids help to preserve the wine over the long course of its development. The grapes are pressed immediately, by-passing the crushing equipment, to avoid both oxidation and color in the wine.

Cuvée
The initial fermentation takes place most often in stainless steel tanks, although many varieties of container, from concrete vats to redwood tanks, are used. After the usual period of three weeks or more, when all of the natural grape sugar has been converted to alcohol, the wine is "dry." While the wine rests in a cold environment, solids and particles settle to the bottom. The clear wine on top is then racked or siphoned off the murky lees. Sometimes it is aged in oak barrels during or after this clarification and racking. The new wine is quite weak in flavor, very tart and low in alcohol. It may then be blended with stocks of older wine saved from previous vintages, to keep a consistent "house" style, or cuvée.

At bottling, a small amount of sugar that has been dissolved in old wine, along with special yeast is added. This liqueur de tirage assures a uniform secondary fermentation in the bottles. Until the application of three scientific contributions, making sparkling wine could be more dangerous than making bombs. The proper amount of sugar to add for balanced wine was quantified by Jean-Antoine Chaptal in 1801; Pharmacist André François invented, in 1836, a way to measure the remaining amount of sugar in wine; and Pasteur explained the fermentation process in 1857.

En Tirage
Some producers now insert a small plastic reservoir, called a bidule, which later aids in collecting and removing the sediment. After closing with cork-lined metal crown caps, the bottles are stored on their sides in cool cellars while the yeast ferments the sugar, boosting the alcohol and producing the bubbles of carbon dioxide. At this point, the wine is only half made, although the wine will become complete and reach the consumer in this very same bottle. The cuvée is now en tirage. This phase may span from two to several years. Meantime, the bottle stacks are observed for the inevitable breakage that occurs; flawed glass is sometimes unable to withstand the pressure that gradually increases to 100 pounds or more per square inch.

Remuage
During the secondary fermentation, sediments form from dead yeast and solids left behind during the initial clarification procedures. Consolidating the sediments for removal is another long process, known as remuage. This sediment is very fine, sludgy and sticky. Removing it from the bottle, without removing the wine, is a problem. Getting it to collect in the neck, near the opening, is the first step. In 1805, Nicole-Barbe Ponsardin Clicquot, became a young widow and head of a major Champagne house. Seeking assistance from gravity, she cut holes in her kitchen table, in order to invert the bottles. She found that shaking helped loosen the sediments, although some still stuck to the bottle bottoms. In 1810, she employed Antoine Muller and he improved the procedure by beginning with the bottle at a 45° angle, gradually increasing the angle with each shaking, until the bottom was up, the neck straight down.

Traditionally, the bottles are placed at a forty-five degree angle, necks-down, in specially built "A-frame" racks, called pupitres. An experienced worker grabs the bottom of each bottle, giving it a small shake, an abrupt back and forth twist, and a slight increase in tilt, letting it drop back in the rack. This action, called riddling, recurs every one to three days over a period of several weeks. The shaking and twist is intended dislodge particles that have clung to the glass and prevent the sediments from caking in one spot; the tilt and drop encourage the particles, assisted by gravity, to move ever more downward; the time in between riddlings allows the particles to settle out of solution again.

Computer-automated machines called Gyropalettes accomplish the riddling chore in batches, using movable bins containing hundreds of bottles rather than by the individual bottle. Invented in Spain, they became common in all sparkling wine producing countries the late 1970s. This mechanization has meant saving time, space and production cost for the producers. Hand riddling requires a minimum of eight weeks to complete; gyropalettes finish the task in under ten days.

While automation means that a bit of the romance of wine is lost for consumers, this application of modern technology compensates by increasing product consistency from bottle to bottle. Production cost savings also has allowed the introduction of traditional method sparkling wines into the lower price end of the market where formerly only bulk or mass-produced wines competed.

Whether riddled by hand or machine, in the end, the bottles are standing nearly straight upside down, with the sediment now resting on the caps. Kept in this position, the bottles are transferred to bins where they are stored, necks down, until ready for shipping to market. The final operations that ready the wine for sale are removing the sediment formed during aging, topping up the contents, adjusting the sweetness level to the house style, replacing the crown caps with corks, wire hoods, and finally, applying foils and labels just before packing the bottles in cases for shipment.

Dégorgement
Removing the sediment from the bottles is a process called dégorgement, or disgorging. The bottle necks are dipped in a solution of freezing brine or glycol. This freezes a plug of wine and sediment in the top of the neck. Skilled workers then invert each bottle as they uncap it, releasing a small amount of wine as the plug of frozen sediment flies out. The bottle is then topped up with a dosage of reserve wine, sweetened to the right amount for the determined style, also known as the liqueur d'expedition. Modern bottling lines accomplish these tasks mechanically with amazing speed and precision. Méthode Champenoise takes normally from two to five years to complete, depending on the house style.

In addition to the normal smell and taste criteria of still wine, sparkling wine quality is judged by the size of the bubbles (smaller is better), their persistence (long-lasting is better) and their mouth feel (how well the bubbles are integrated into the wine and the relative smoothness or coarseness of their texture).

Traditional disgorging at Schramsberg, 1977
(click to enlarge)

There are, in fact, other processes to put the sparkle in wine. Techniques have been developed that are very different and, many would argue, inferior to the Méthode Champenoise, based on sensory judgment. Twentieth century technology brought, besides injected carbonation, the Charmat or "bulk" process, and the "transfer" process.

Sparkling wine made by the transfer process, follows the same procedure as Méthode Champenoise, up to the point of bottling. The secondary fermentation does not take place in the actual bottle sold to the customer. The wine is bottled en tirage. However, immediately following secondary fermentation, the fermentation bottles are emptied under pressure and the wine filtered. This replaces the rémuage, riddling, and dégorgement steps. The transferred wine is then bottled under pressure into a new set of bottles that are shipped to market.

The major varietals used for (French) Champagne are Chardonnay, Meunier, and Pinot Noir. Many American producers of quality sparkling wines adhere to this list, although very little Meunier is grown here. Other sparkling wine producers worldwide can and do use anything from Thompson Seedless to various clones of Muscat. Blanc de Blancs is used to designate white wine made only from white (green) grapes; Blanc de Noirs is white wine made only from black (red) grapes.

The Transfer Method, invented in Germany, does not have a proprietary name (possibly because no individual or commercial entity would claim it). On wines sold in the United States, it is only announced by a deceptively subtle packaging regulation. The label statement "Fermented in this bottle" means Méthode Champenoise, whereas "Fermented in the bottle" refers to the transfer process; so much for reading the fine print.

Transfer is considerably less expensive and time-consuming than Méthode Champenoise. The transfer method goes from harvest to bottling in as little as ninety days, up to one year. Proponents claim the transfer method produces a more consistent product from bottle to bottle; detractors say the process strips flavor elements, especially yeast flavors. Many Champagne makers commonly use the transfer method to produce any size bottle smaller than 750 milliliter or larger than 1.5 liter.

Eugene Charmat, a Frenchman, invented his process in 1907. Instead of individual bottles to produce the secondary fermentation, he invented the glass-lined tank. The wine stays under constant pressure in bulk, through the filtering and bottling process, which takes as little as ninety days from picking to bottling. Charmat is also known as the Bulk Process.

Both the transfer and Charmat process are time and money savers. There are knowledgeable wine critics who contend that the different methods of producing sparking wine can each produce equal quality product given the same fruit to begin with. These critics are in the minority and commercial attempts at high quality Charmat or bulk process sparklers are few and far between.

Differences between the processes are readily noticeable in their end products. Both the transfer and Charmat wines usually have larger, less-long-lasting bubbles. Méthode Champenoise bubbles are usually more integrated into the wine and longer lasting. Also, because of the additional time Méthode Champenoise takes to clear the wine of sediment, the flavors of yeast autolysis (chemical breakdown) add complexity and a creaminess to the wine that is absent in the faster methods.

Style is determined by the maker. There is a Common Market Standard for levels of residual sugar (in parentheses) in sparking wines, but adherence is voluntary. Brut nature (.0-.5%) should taste bone dry. Brut (.5-1.5%) should taste dry with no perception of sweetness. Extra Dry (1.2-2.0%) tastes slightly sweet and is a style invented for the American market that "talks dry and drinks sweet." Sec (1.7-3.5%) literally translates to "dry", but is noticeably sweet. No wonder the public is confused! Demi-Sec (3.3-5.0%) is very sweet and Doux (over 5.0%) is extremely sweet. (see our Tasting Notes)

French sparkling wine not made in the Champagne region is labeled Vins Mousseux. Italians call their most well-known sparkling wine Spumante, the most popular one made in a sweet style with Muscat grapes grown around the town of Asti. Prosecco is another Italian sparkling wine, made from grapes of the same name, that has gained tremendous popularity since its introduction to the American market in 2000. Sekt is the German designation for sparkling wine. The Spanish call their sparkling wines Cava, if made by Méthode Champenoise.

When labeling American sparkling wines, producers don't conform to the European standards of dryness, although they do follow the same hierarchy of nomenclature: "Natural" is drier than "Brut", which is drier than "Extra Dry", etc.. The general guide for American "champagne" is: the cheaper they are, the sweeter they taste.

Most sparking wine is non-vintage, which allows the winemaker to blend older wine with the new, to achieve a consistent flavor style. These non-vintage dated wines are ready to consume immediately and should be within one or two years. Slowly but surely, they will begin to deteriorate; further aging does not improve these wines at all.

Vintage-dated Champagne or sparkling wine can usually benefit from some bottle-aging, provided the consumer enjoys the older, richer, fatter, less vivacious flavors that will ensue. There is generally no improvement more than ten years beyond the vintage date, although there are cultists with curatorial interest in old Champagne who might disagree.

Sometimes a Méthode Champenoise producer will leave the wine en tirage for an extended period of years and then bottle a "Reserve" or "Late Disgorged" bottling. These wines are mostly vintage dated, usually a decade or more old when released for sale, and also immediately ready to consume.

Consumers would do well to realize that aging is an intrinsic part of the process of making sparkling wine. The vast majority of sparkling wines, including true Champagne, will lose both flavor and fizz after a couple of years in the bottle, especially when not stored under optimum conditions. To celebrate that special wedding anniversary, it is much better to enjoy a freshly-purchased bottle of the same brand originally enjoyed than to suffer through one saved from the event itself.

Jim LaMar

RELATED LINKS
The FIRST Independent Champagne & Sparkling Wine Invitational festival will be held April 15-18, 2010, in New Orleans.

John Holland's Champagne Magic is an excellent site devoted to true (French) Champagne. It answers nearly any question you might have and provides many more details on houses, types, styles, regulations, history, etc. and provides maps as well as charts of vintages, bottle sizes, interesting statistical facts, and so forth.

Bruce Zoecklein of Virginia Tech's Department of Food Science and Technology, provides a more detailed Review of Méthode Champenoise Production, providing insight into the variations and subtleties in practices and chemistry that can result in wide flavor variations among sparkling wines.

Le Champagne is the official web site for growers and vintners of French Champagne.

我相信 爱的本质一如
生命的单纯与温柔
我相信 所有的
光与影的反射和相投

我相信 满树的花朵
只源於冰雪中的一粒种子
我相信 三百篇诗
反复述说著的 也就只是
年少时没能说出的
那一个字

我相信 上苍一切的安排
我也相信 如果你愿与我
一起去追溯
在那遥远而谦卑的源头之上
我们终於会互相明白

爱挺娇气挺笨挺糊涂的，有很多怕的东西。
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爱怕撒谎。当我们不爱的时候，假装爱，是一种痛苦而倒霉的事情。假如被人识破，我们就成了虚伪的坏蛋。你骗了别人的钱，可以退还；你骗了别人的爱，就成了无赦的罪人。假如不曾识破，那就更惨。除非你已良心丧尽，否则便要承诺爱的假象，那心灵深处的绞杀，永无宁日。
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爱怕沉默。太多的人，以为爱到深处是无言。其实爱是很难描述的一种情感，需要详尽的表达和传递。爱需要行动，但爱绝不仅仅是行动，或者说是语言和感情的流露，也是行动不可或缺的一部分。我曾经和朋友做过一个测验，让一个人心中充满一种独特的感觉，然后用表情和手势表达出来，让其他不知底细的人猜测他的内心活动。出迷和解迷的人都欣然答应，自以为万无一失。结果，能正确解码的人少得可怜。当你自觉满脸爱意的时候，他人误读的结论千奇百怪。比如认为那是——矜持、发呆、忧郁……


一位妈妈，胸有成竹地低下头，做出一个表情。我和另一位女士愣愣地看着她，相互对视了一下，异口同声地说：你要自杀？她愤怒地瞪着我们说：岂有此理，你们怎么那么笨！我此刻心头正充盈着温情！愚笨的我俩挺惭愧的，但没等我们道歉的话出口，那位妈妈恍然大悟道：原来是这样！怪不得我每次这样看着儿子的时候，他都会不安地说：妈妈，我又做错了什么？你又在发什么愁？


爱需要表达，就像耗电太快的电器，每日都得充电，重复而新鲜地描述爱意吧。它是一种勇敢和智慧的艺术。
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爱怕犹豫。爱是羞怯和机灵的，一不留神它就吃了鱼饵闪去。爱的初起往往是柔若无骨的碰撞和翩若惊鸿的动力。在爱的极早期，就敏锐地识别自己的真爱，是一种能力，更是一种果敢。爱一桩事业，就奋不顾身地投入；爱一个人，就勇往直前地追求；爱一个民族，就挫骨扬灰地献身。
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爱怕模棱两可。要心爱这一个，要心爱那一个，遵循一种“全或无”的铁律。爱，就是铺天盖地，不遗下一个角落。不爱就应该快刀斩乱麻，迟疑延宕是他人和自己的不负责任。


爱怕沙上建塔。那样的爱，无论多么玲珑剔透，潮起潮落，遗下的只是无珠的蚌壳和断根的水草。


爱怕无源之水。沙漠里的河啊，即使不是海市蜃楼，波光粼粼又能坚持几天？当沙暴袭来的时候，最先干涸的正是泪水积聚的咸水湖。


爱怕假冒伪劣。真的爱也许不那么外表光鲜、色彩艳丽，没有精致的包装，没有夸口的广告，但是它有内在的质量保证。真爱并非不会发生短路与损伤，但是它有保修单，那是两颗心的承诺，写在天地间。
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爱的脚力不健，怕远。距离会漂淡彼此相思的颜色。假如有可能，就靠得近一点，再近一点，直到水乳交融、紧密无间。万万不要人为的以分离考验它的强度，那样你也许会后悔莫及。尽量地创造并肩携手天人合一的机会。


爱像娇艳的花朵，怕转瞬即逝。爱可以不朝朝暮暮，爱可以不卿卿我我，但爱要铁杵磨针，恒远久长。


爱怕平分秋色。在爱的钢丝上不能学高空王子，不宜做危险动作。即使你摇摇晃晃，一时不曾跌落，也是偶然性救你，任何一阵旋风，都可能使你轰然坠毁，最明智保险的是赶快从高空回到平地，在泥土上留下深深的脚印。


爱怕刻意求工。爱可以披头散发，爱可以荆钗布裙，爱可以粗茶淡饭，爱可以风餐露宿。只要有一腔真情，爱就有了依傍。


爱的时候，眼睛近视散光，只爱看江山如画。耳朵是聋的，只爱听莺歌燕舞。爱让人片面，爱让人轻信。爱让人智商下降，爱让人一厢情愿。爱最怕的是腐败。爱需要天天注入激情和活力，但又如深潭，波澜不惊。

冯至译 

    在寂寞中你不要旁徨迷惑，由于你自身内有一些愿望要从这寂寞里脱身。——也正是这个愿望，如果你平静地、卓越地，像一件工具似地去运用它，它就会帮助你把你的寂寞扩展到广远的地方。一般人（用因袭的帮助）把一切都轻易地去解决，而且按着轻易中最轻易的方面；但这是很显然的，自然界中一切都是按照自己的方式生长，防御，表现出来自己，无论如何都要生存，抵抗一切反对的力量。我们知道的很少；但我们必须委身于艰难却是一件永不会丢开我们的信念。寂寞地生存是好的，因为寂寞是艰难的；只要是艰难的事，就有使我们更有理由为它工作。

　　爱，很好；因为爱是艰难的。以人去爱人：这也许是给与我们的最艰难、最重大的事，是最后的实验与考试，是最高的工作，别的工作都不过是为此而做的准备。所以一切正在开始的青年们还不能爱；他们必须学习。他们必须用他们整个的生命、用一切的力量，集聚他们寂寞、痛苦和向上激动的心去学习爱。可是学习的时期永远是一个长久的专心致志的时期，爱就长期地深深地侵入生命——寂寞，增强而深入的孤独生活，是为了爱着的人。爱的要义并不是什么倾心、献身、与第二者结合（那该是怎样的一个结合呢，如果是一种不明了，无所成就、不关重要的结合？），它对于个人是一种崇高的动力，去成熟，在自身内有所完成，去完成一个世界，是为了另一个人完成一个自己的世界，这对于他是一个巨大的、不让步的要求，把他选择出来，向广远召唤。青年们只应在把这当作课业去工作的意义中（“昼夜不停地探索，去锤炼”）去使用那给与他们的爱。至于倾心、献身，以及一切的结合，还不是他们的事（他们还须长时间地节省、聚集），那是最后的终点，也许是人的生活现在还几乎不能达到的境地。

作者：陈彬

1.假设在一个地方发现了一个金矿，一个人投资建立一个矿场，雇佣100个工人为他淘金。矿主把其中50%作为工人工资，每个工人年收入5万元。他们拿1万来租房子，剩下四万可以成家立业。矿主手里还有500万，可以做投资。因为工人手里有钱可以安家落户，所以就出现了房屋的需求。于是矿主用手里的钱盖房，租给工人或者卖给工人，工人要吃喝，所以要开饭店，开饭店又要雇佣别人，于是工人的妻子有了就业机会。一个家庭的消费需求增加。这样几年后，这个地方出现了100个家庭，孩子要读书，于是出现了教育需求，于是又人来开办学校。工人要约会，要消费，于是又有了电影院，有了商店。这样，50年后这个地方的矿被挖光时，这里已经成了几万人左右的繁华城市。

2.假设同样发现一个金矿，同样有人来开采，同样雇佣100个工人。同样每年获利1000万，但是矿主把其中10%作为工资。每个工人一年1万，这些钱只够他勉强填饱肚子，没有钱租房。没有钱討老婆。矿主一年赚900万，但是看一看满眼都是穷人，在本地投资不会有需求。于是他把钱转移到国外，他盖豪华的别墅，雇工人当保镖，工人没有前途，除了拼命工作糊口，根本没有别的需求，唯一的需求可能就是想办法骗一个老婆来。生一个漂亮的女儿，或许还有可能嫁给矿主做老婆。50年后这个地方除了豪华别墅，依然没有别的产业。等矿挖完了，矿主带着巨款走了，工人要么流亡，要么男为盗，女为娼.

我醉欲眠卿且去，明朝有意抱琴来。