This Happy Takes Work – Pass The Guidalberto

As I sit down this morning to write about the great food and wine I enjoyed last night, I’m at a pause. Do you know why?

I am happy.

Let me explain that – because usually, I’m a pretty happy person. I’m reflecting on how I’ve been expressing myself through this blog, and it seems to be a little, well, sad. What I am seeing my readers respond to is my snarky wine and emotional state comparisons. These comparisons come from some disappointment in my life, maybe a heartbreak or two, being mad at my sister, being mad at myself… Think about it – how many obstacles or failures would you like to see come to life in hopes that you can interpret these situations? That has been the method, and it is working pretty good for me and for you.

So why, now, do I choose to BE happy; it may be fleeting, but let’s discuss. Around 5 AM I realized that  a few people in my life are doing selfless acts. Some are shooting nonsense and welcomed texts, calling even though I am not returning the call – all very nice and neat. Others are doing the natural and easy – showing up. Showing up counts for everything doesn’t it? It is how luck finds us, or how our heart is touched a bit. It is connecting us, and creating a relax of the shoulders.  I’ll just say it – it is nice to hear from you – but when you keep showing up, I feel a little more special than I did yesterday. Thanks for the consistency!

And when you show up with exceptional wine with an exceptional story -it makes life a little memorable. Last night, I revisited the wine from Tenuta San Guido, “Guidalberto”. It would be horrible not to mention where the impetuous for this wine came from – the one and only, Super Tuscan loveliness,  Sassicaia. One of the only reasons Super Tuscans are on this planet was because of the risk of a winemaker to create Sassicaia. Prior to Sassicaia in the 1970’s, NO ONE in Italy was making a blended wine that DID NOT have an indigenous grape in it – by choice or by law. Why can’t Cabernet Sauvignon shine in Tuscany? The thing is, it wasn’t back in the day. However, the connection between the soils of Tuscany and Bordeaux cannot be denied, and the desire to produce something different, special, out there, against the norm, and risky cannot be denied either. Laws were changed, Tenuta San Guido (home of both Sassicaia and Guidalberto) was celebrated. And then the awards came, and awards are great. Awards give you some ether in our screwed up judgement cycle, but, does it mean you are exceptional? You showed up, but was it enough?

In this instance, the answer is yes. Because of the risk of creating Sassicaia, the launch pad of its baby brother Guidalberto was born. Can I call it a “baby brother” or a thing of its own? It continues the story of vulnerability, of different thinking danger zones, and exposure to the unknown.  Whew, sign this girl up…

  • Grape make up: 60% Cabernet Sauvignon, 40% Merlot. Don’t poo poo the Merlot, because if you do, you don’t know. It is absolute perfection in this blend. It gives this blend a plushy pillow, a bottom to a fruit bowl, a sense of semblance. It’s silky because of that Merlot, it’s almost simplified; like a notch comes down on my palate. Without it, I feel the wine would be overwhelming and just not make sense.
  • Define “special” sister: This wine is fermented in both American and French Oak – yes and yes. Like getting the best of both worlds, and why not. Oh yeah, and I have a memory of sitting in a rock vineyard – because that is what the vineyard in Bolgheri Italy looked like to me – having pasta bolognese, the day just began to cool off, the winemaker was very flirty, and I felt like I was the only one on the planet experiencing these flavors. Outside in the dirty dusty air, clouds threatening rain but lying and just making the moment provocative, and tasting deep black fruits, smokey cigar sweetness, and malty chocolate Christmas candy. How can you not run to the wine shop right now…
  • Food, and it was glorious: I forgot about Fresco in Montclair! I am always hesitant to walk into an empty restaurant – but it was Monday, and who eats and drinks like we do on Monday, so a pass was given. Stuffed artichokes, burrata, mussels – I’m not kidding, so good. Probably not a GREAT pairing, but who gives a shit when it comes to this wine. We tried an ink squid pasta, but were way to full to finish it. That would have been the better wine choice. We were so full we ended the meal with a panna cotta – geez….

I’m going to linger on this happy thing for the moment. Milk it for everything it’s got. I need to recognize that people still want me around, and I still want them. I’m the one that needs to show up – doesn’t that just freak you out?

But screw this wine crap, I think I’m going into food styling. These pictures from last night are amazing…

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