Sometimes You Just Need A Push

Do you choose to go in a direction, or do you get pushed.

Shoved more like it.

Is it organic for you? Are you content with the idea that things “just happen for a reason” or “this is fate” or “we’ve been through worse”. What comes out of the things you don’t see coming, but even better – what happens to you?

It’s been a few months of this up and down turbulence. Professionally, I’m in. I love it and it makes me drive my priorities like a beast. Personally, I’m shut down. I don’t want new friends, I’m questioning my actions with the hanger ons, I don’t want to converse with a man that finds me interesting, and the eagerness for human contact seems to be fading. (thanks COVID) Yes, this is me talking. Me that can flirt in any situation, the me that will never leave your side, and the me that needs to rub your back while at the dinner table. It’s time for development. Maybe a little modification concerning what makes me great. Revision can be a good thing.

So, what is my message? How can I take an unfamiliar directive and make it shine like a spotlight. And, by the way, I’m not “sad”. I’m frighteningly focused, my mind is awake, I’m expressive and choosing my words wisely, I’m sexy as hell, I’m beginning to make wise choices. Paint your own picture, be the storyteller, glow in a new wonder – all that, and more friends.

Honestly, I’ve been in Zoom calls for a few days – I drank the Cool Aide.

And the Cool Aide is wines from areas that people tell me don’t sell. However, I am seeing them all over retail, so…. someone is selling them, but it’s not me. I know these wines are the unsung heroes, the overlooked for the moment, the value in the heap, the “I remember that” comment. (always a good one). I think there is an expectant STOP from my competitor – but I’m not giving one. I’m not because of my learning, and your shouldn’t be because of your non-learning. That’s the point of the blog buddy.

Can we do this together? I’m asking for help.

Take this for example;

Cabernet Sauvignon – you know it, you drink it, you love it. If you tried this wine, you would taste flavors of chocolate covered cherries, toasty oak, expressive and lingering harvest flavors, with savory underlying secrets. Now I also tell you it is from the Apalta valley of Chile; one of the best places to grow Cab with a climate that produces world class wines. Your face would say “Wines from Chile? Should I drink those? Aren’t they cheap?”.

And then there is this:

Here we go again with the Cab, and you are probably thanking me. And a red blend, thanks again! But what’s with the Shiraz – don’t do that to me Susan. That’s what Yellow Tail is made from. The only GOOD Shiraz I buy is from a winery called Penfolds – now THAT stuff is great. What if I told you this was made from a family that is concerned with the biodiversity of vineyards, the only winery in Australia with it’s own cooperage, creating wine from pre-phyloxera vines, and leading with other varietals like Viogner, fortified wine, and yes, our friend Shiraz here.

I’m pushing, but I need something to push against. I have a bunch of pushing in my new and altered consciousness, but I need it in reality. What I’m asking for is your input. Tell me what you think! Tell me if you think I am nuts, obnoxious, reprehensible, annoying, or just rotten. I can take it. It’s much better than the sneers, lies, or glazing over of heart breaking fabrications that I have witnessed these past few months. I’m releasing myself to the world tomorrow – with the elimination of doubt, deserting my past triumphs and regrets, and just being an authentic mask wearing girl. And I have good wine – I promise.

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…

Wine Girl Gone Wild Quickie – Cabernet Sauvignon

This section is for the reader that doesn’t want to read my blog, could care less what I’m eating and drinking, would not like to look at pretty pictures of random-ness, or that does not care what I do with my life.

I hear you.

You just want to know what the hell to drink when you are in the mood you are in, or need to buy a gift, or need to impress your boss, or forgot your anniversary, or want to drown out the screaming kids in the background… you just want to drink a Cab!

Again, I hear you.

Check this out…

Quickie Card - Cab

More quickies to come! (and yes, I went there)