Last week I lost awareness.
Sure of myself, a little cocky, knew things would go “my way”, judge mental of my past, hungry for the next step, and not filtering what I said or did.
It bothers me when I need to begin a statement with “Do you know how good I am?”. Truth; if you need to say that, the person you are speaking to is probably aware. I’ve also worked way to long and hard on myself, my skill, my business, my wardrobe – obvious I’ve arrived at the table. So, now, how do I shimmy through the crack between success and “you are not what we need at this time” situations.
Here is the issue – sometimes you just know. Sometimes you can not only recognize but feel your superiority. Be obnoxious and admit this, because damn it, you have struggled hard not to be just another shallow wine girl. My problem was that I grabbed that feeling, but forgot to notice the edges. When I say the edges, in wine and in my life situations, I mean the flavors and perceptions that are secondary, but more than meaningful. I insulted when not meaning to, I slacked off when I should have been more reactive, and my filter mechanism faulted.
Then last night, while cuddling with Karma, I was told that I missed a “tradition”. A friend and I always begin a meal with a glass of some kind of champagne – I happen to have missed the dinner I promised I would attend. You may not think this is a “thing”, but the thought of this being a special something was of total comfort to me. It’s like it became an obvious secret, or an indisputable action just known between two people. Coming into the holidays, and always feeling alone at this time, what a great reminder that culture doesn’t need to be created in a room full of people.
A favorite bubble? God, so many. Here is an easy one:
- The Wine: Moet and Chandon, Rose Imperial
- The Grape: Pinot Noir, Pinot Meunier, and Chardonnay; classic line up for a perfect champagne. Each grape will bring it’s own character to the blend. Now, to make the wine pink, we can go about this in two ways. We can blend the two red grapes (Pinot Noir and Pinot Meunier) to the white one – makes sense, right? Or we can do something called the saignee method; you may also hear “bleeding” of the juice (translation). With the saignee method, you will be stealing a portion of the red wine juice after it has been in contact with skins and seeds. Basically, something red wine making is leaving behind. That portion of juice is then left to ferment on its own. The result? Better aromas and flavors, better concentration.
- Is this a yes or no; Big yes. Friends in the wine industry may poo poo the simpleness of Moet, and I can agree at some level. But don’t be mad at this wine; it does more than the job and just can make you happy. And who doesn’t want that.
- What do you do with it: I always would ask my students this question to get them to think deeper. Ok, we like the wine, but there is more to the wine’s life other than our simple consumption. The BEST and I mean BEST thing about bubbles is that you can drink them with ANYTHING. That is a broad statement; maybe not Mama’s lasagna, or a pot of sausage and peppers – I can think of better. But alone, with cheese, paired with fish, flan for dessert, spicy Thai food, BBQ, watching the sun set; should I go on? There is versatility where you presume there shouldn’t be – I love that statement so much.
If we have a relationship, I will make a mistake. You will make a mistake. There will be things we should have talked about, and probably will choose to forget. I’m holding on to the reminders that we are not malicious people, and have found each other for a reason. When I disappointed a ex-coworker last week, she told me she knew I had a “good heart”. So, even in my haste of creating a non reality situation for myself, she saw the acceptable. Remember this moment.
