While study­ing this Carcassi étude — and ana­lyz­ing as many ver­sion as pos­si­ble in aid of that — I real­ized that clas­si­cal music is like wine. They’re both based on a cen­tral theme or taste, and it’s the sub­tle dif­fer­ences between the inter­pre­ta­tion of each per­former or wine maker that make them unique and inter­est­ing. That’s why you need to lis­ten to a lot clas­si­cal music (or drink a lot of wine) to develop a palate. I bet two dif­fer­ent musi­cians (or even the same musi­cian at two dif­fer­ent points in their career) play­ing the same piece would sound the same to some peo­ple for the same rea­son that two dif­fer­ent mer­lots would taste the same to others.

This is sup­posed to be played alle­gro, but I’ve yet to hear a ver­sion above 105 bpm that didn’t feel rushed to me, so I pre­fer to play it andante1. Luckily, I enjoy clas­si­cal music, and I can tell the time I’ve invested in devel­op­ing that foun­da­tion trans­lates over to non-classical songs, not only in the extra fin­ger pre­ci­sion but in prac­tic­ing tech­niques too.

I’m still using elec­tric strings2, which I’ve had on longer than any other set, cause I love how crisp and brassy the tone is through­out the range. For a piece like this where the melody switches between bass and tre­ble, that becomes really important.

  1. Also cause I’m not good enough to play it that quickly yet. []
  2. XL Chromes, warm/mellow, flat-wound, extra light gauge. []