Being Enough this Mother’s Day

Last week I had the pleasure of chatting with other wine lovers and professionals about the great wines coming out of the Finger Lakes. We tasted Lemberger, Pinot Noir, and two Russian grapes that were new for me, Sapervi and Sereksiya. I always learn something from the producers and writers, but this year, one 140 character tidbit in particular keeps ringing around in my head. Julia Burke, NyWineWench, wrote “Nice of YOU to appreciate it (instead of comparing NY reds to Napa cab)! ” to which Mary Cressler of Vindulge responded, “No way!! NY is NY. CA is CA. OR is OR. Absolutely no need to ever compare to each other. They are who they are!” This idea is one that extends to other areas of our lives, doesn’t it?

If you have been drinking wine for any period of time, you’ve likely come across the idea of terroir, the expression of the land found in wine. Now, there are debates over this, but I’ll leave you to research that for yourself. I am more interested in the general idea of comparing. If you open a Pinot from New York and expect it to taste like one from California, you might be taken aback. If you open one from Burgundy and expect it to taste like one Oregon, you may (or may not) be surprised. Regardless of your expectation, if you don’t take the time to stop comparing, and enjoy it for what it is, you are likely going to miss out on something special.

The other night my brother-in-law made a fish dish, Halibut with Balsamic strawberries. I opened a Pinot from New York, hoping it would work, but it didn’t have the level of acid I was looking for. My husband suggested one of our “flagship” Pinots but I knew that it would be too big, too much black fruit for the dish. We opened the 2010 Stoller Pinot Noir from Dundee Hills and it was just right. Gorgeous cranberry red, red fruit, spice, a bit of fennel. Lovely.

Each Pinot had its own personality and it would be hard to compare them. One was great with fish while the other paired nicely with mushroom risotto. The other wine is big and beautiful, but it would have overpowered the dish. You just need the right wine for the right dish.

After a long day of mothering, a dear friend and I went for a walk last night, after dinner was served, dishes were done, while our husbands gave the children a bath. She was feeling pretty beat up. The worst offender? Herself. You see, she is a fantastic mom, but she doesn’t see it. She only sees that another friend never seems to lose it and she has THREE kids. She wonders how I find time to write and I have TWO kids. She thinks that she is not allowed to have a bad day and that she has no excuse for not get everything done because she only has ONE child. Which is funny, because I look at her super clean house and see how she’s so good and playing with her son and instructing him. I see that she’s in fantastic shape and takes him to the park and museum while I send my kids out in the yard so I can have 30 minutes to write.

Being a mother can, at times, feel like equal parts of joy and suffering. Comparison likes to rear its ugly head in both arenas. Comparing the successes and milestones, comparing the challenges and woes. This Mother’s Day, I challenge you, I challenge myself, to see the coming year through different eyes. How different would our day look if we choose grace, love, and mercy, not only for children but for ourselves? If instead of “doing more” we find peace and satisfaction in the “being?”

Brené Brown talks a lot about comparing in her book, The Gifts of Imperfection. In the book, her friend reminds her that “Comparison is the thief of happiness.” Isn’t it though? She reminds us that comparison is “paralyzing” and prevents us from being creative. If creativity is an expression of self, and we are worried about how we measure up to another’s standard, how can we be fully ourselves? If we try to mother our children in the way our neighbor does, is that really best for our child? There is always more to learn, ideas and inspiration to gain from others. But if we aren’t living authentically and being true to ourselves, living “wholeheartedly” as Brown say, then we are not fully living. You are the best mom for your child. You in your whole, complete self. Your whole and complete self can only be found by giving ourselves the space to be different, the grace to grow and fail.

Motherhood is full of “doing.” There is always more to “do.” But do you also value the being? There is a danger when our focus is on the “doing” rather than “being.” Life becomes exhausting and “it” will never get “done.” Is your value tied to what you accomplish or do you believe that who you are is enough? Being available to question while they explore? Being an example in your career or at the grocery store? Being a constant in their lives? A source of comfort? Isn’t that just as important?

Our children are a reflection of us in so many ways-in appearance, in behavior, talents, and challenges. Sometimes the reflection can be a little hard to take. Sometimes, it reflects something beautiful. It always reflects a unique image, an image that IS enough, just right for your child, just right for you. Do you appreciate its unique beauty or are you too busy comparing?

Addie Broyles of the Austin American Statesman interviewed me this week for pairings with a Mother’s Day brunch. One question she asked was what I wanted for Mother’s Day. In the pre-coffee fog, my immediate response was to not do dishes and to have a few moments of peace. Now, I still stand by that, but with some time to think, I have an additional response.

This Mother’s Day, I wish all of my friends, those that are mothers and those that are not, peace. Peace with oneself, peace in your home. May you come closer to understanding your fullness and not feel the need to compare. Enjoy what you can, let go of what you don’t. Do the dishes, don’t do the dishes, but keep it in perspective. Rejoice in the successes of others and strive to find your own success, with your OWN definition. Love big and with grace. And enjoy what is in YOUR glass, right here, right now.

I need to add a big Happy Mother’s Day to my own mom, a woman who always loved big, who was always there, and has never fully seen all the beauty in her own reflection. Cheers!

“Simi”lar stories, Fabulous Pairings

They have similar backgrounds and similar goals, so it is not surprising that Simi Winery and Chef Kolin Vazzoler make a great pair.  Both from Italian heritage, the winery and Chef Kolin focus on producing high quality wines and foods that are sourced locally.  Kolin learned about the culinary arts from his mother and grandmother.  Now he teaches others in the industry about pairing the Simi wines and mentors those new to the profession.

I had the opportunity to talk with Kolin yesterday at the Austin Food and Wine Festival.  Kolin grew up in British Columbia where he earned his culinary certification and began his career.  He moved to San Francisco to work with Gary Danko and spent eight years honing his skills in the city before heading to Healdsburg to work at Simi Winery.

I asked him how working at a winery differs from the restaurant world.  If you’ve spent any time in the industry you know that the hours can be daunting, so that is one benefit the winery offers.  In a restaurant, the chef creates the dish and then you seek out the wine that will work best with the food.  At the winery, the opposite holds true.  He is creating a dish that will best highlight the wine.  In the creative process, adjustments often have to be made, but Kolin has learned a few tricks that we can easily apply.  For example, if the wine is coming across “hot,” add some acid, lemon or salt.  If the wine seems to be falling flat, add savory notes, herbs perhaps.

At the festival, Kolin was pairing the 2010 Sonoma County Pinot Noir with Crispy Chicken Skin, Mushroom Purée, and Dried Cherry.  And what a pairing it was.  The mushroom puree accented the earthy notes in the wine.  The dried cherry echoed the red fruits and the ginger salt highlighted the spice.  Delicious.

So what food and wine combinations have surprised Kolin?  He now enjoys pairing seafood with reds.  Catalan stew, Cioppino, Acqua Pazza all have ingredients which create depth and spice and they need something heavier, spicier to compliment the dish.

And what is his current favorite pairing with the Simi wines?  The Landslide Cabernet Sauvignon is both bright and rich.  Great fruit is balanced by fresh earthy notes.  Full, but not heavy, he enjoys pairing this wine with one of their specialty pizzas with charred radicchio and gorgonzola.  Yum.

My brother is also a chef in the Bay area and about the same age as Kolin.  I’ve watched him go from creating complicated, multi-ingredient works of art to a much simpler approach.  Find good food, in season, locally sourced and you don’t need to do much to it.  The food speaks for itself.  Your job is to find the combinations that work well together and let the natural beauty of the food shine.  From talking with Kolin, it is apparent that he has gone through a similar transition.  Eat what is available, fresh.  Play with it, but keep it simple.  Returning to his roots, this style of cooking is a natural fit for Kolin.

Although the restaurant is not generally open to the public, they do have private events and are working to make his dishes more accessible.  During summer weekends, pizzas and other rustic Italian fare are available.  They are looking into creating dishes to be enjoyed at home and “pop-up” dinners as well.  If you can’t make it to Healdsburg, Simi Wines are readily available and Chef Kolin has shared many of the recipes for his favorite pairings on the website.  Now to find the time to execute them…Cheers!

Disclaimer: I was provided with a pass to the Austin Food and Wine Festival in order to write this piece.  The opinions and thoughts are my own.

P.S. You Were a Hit at the Dinner Party!

Without question, one of my favorite things about wine is how it brings people together.  From harvest to blending, tastings to dinner parties, community is central to the production and enjoyment of wine.  One community that has grown around the love of one grape in particular is P.S I Love You.  The producers and advocates of Petite Sirah formed the group in 2002.  Since then it has grown to over 100 members.

I was introduced to the group by Jo Diaz, the executive director and a fellow member of another group, Women Wine Writers.  I was recently the fortunate recipient of samples from P.S. I Love You.  This gave me a great excuse to bring a new group of wine lovers together to help me sample and learn more about Petite Sirah.

I taught in a multi-age setting and I still love the theory behind it.  Surround the learner with those that are farther ahead in one arena and those that are behind.  Ideas become solidified as you share and support others.  You are challenged to grow as you see new ideas practiced and applied.  All people have different gifts.  We excel in one area and need help in others.   These ideas don’t stop in the classroom.  Or perhaps our entire experience is one big “classroom.”  Either way, the same theories still apply.

Although the Petite Sirah gathering was only scheduled two days in advance, the group could not have been better planned.  One guest had more technical and production experience.  Another came with a palate trained through years of cooking.  Yet another spent years in Italy and fine dining so he brought his own unique angle.   I invited friends that love wine and the learning process and I learned from their unbiased perspectives.

I got a head start on the sampling the night before so that I could come into it with some prior knowledge.  Plus, it gave me the opportunity to try another pairing.  On Thursday, my brother-in-law made grilled Balsamic pork chops which I paired with roasted sweet potatoes and a kale salad.  We opened the 2011 Rock Wall Jack’s Dry Creek for the meal.  This wine was beautifully balanced with tons on blackberry and spice.  Hearty enough to hold up to the balsamic and pepper on the pork, smooth enough to drink by itself after the meal.  A very nice wine.  We also opened the Petite Petit by Michael David Winery.  Trust me, there is nothing “petite” about this wine.  Huge fruit, punctuated by the Petit Verdot, this one really needed some food.  Next time I plan on having some cheese with enough muscle to hold this one.  After a sampling of both ends of the PS spectrum, I felt more prepared for the full tasting.

I read a lot about pairings and asked the producers to share their favorites. We started with a cheese plate.  For dinner, I decided on venison meatballs with marinara, garlic bread and salad.  That way I could bring in the game and the hearty tomato in one dish.  Also, I could do all the work before guests arrived which is always preferred.  I chose six wines to taste that night.  I have found that, after that, my palate becomes saturated and I can’t properly evaluate a wine.  Plus, that leaves me a couple more to pair in the future.

In retrospect, I may have changed the order, but based on what I knew, courses, and price point, I put them in the following order:

1) 2010 Bogle Vineyards $11 Cheese course-Big black fruit, tar, spicy pepper, full-bodied

2) 2011 Concannon Central Coast $10 -Cheese course-Red and black berries, leather, medium-bodied. Would have served this before Bogle. A great value.

3) 2010 Stanton Vineyards $45- Served with Main Course-Absolutely delicious.  Complimented the meal nicely.  Perfumed nose. Integrated red and black fruit, balanced, big and complex.

4) 2010 Pedroncelli Dry Creek Valley$17 Served with Main Course-Super complex.  Red and black fruit, some eucalyptus and spice.  Hearty and rich layers. Full bodied and a fantastic value.

5) 2010 Wooden Valley Winery $19 Served with dessert. Cocoa and Cassis, round vanilla and almond notes.  With the addition of Zinfandel, this wine is fruit forward and approachable.

6) 2010 Earthquake $26  With a name like Earthquake, I assumed this wine would pack a big punch and needed to come last.  I was right.  Bold, hefty, in your face tannins and fruits that doesn’t quit.  Consider yourself warned and pair with something that would rank high on the Richter scale.

So what did we learn for our course in Petite Sirah?  Also known as Durif, this grape is typically used in blending, but is lovely on its own.  Depending on growing conditions and production techniques, the grape can produce very diverse wines.  We learned that this wine is made for food, specifically hearty foods.  We learned that there are some great values in Petite Sirah.  Layered, rich and under $20?  Yes, please.

The best learning is done is a safe environment.  When wine flows, conversation follows.  Questions arise, points of view differ, but, in the right setting, you all come away richer, and hopefully wiser.  Thank you P.S. I Love You for providing the opportunity to learn.  Thank you, dear friends, for teaching and learning with me.  Most importantly, thank you for creating an environment in which learning is possible.  Cheers!

Disclaimer: These wines were provided as samples by the producers affiliated with P.S. I Love You.  The opinions are my own and those of my dinner guests.

Transitions- Part 1

Spring is a time of transitions.  Some are surficial: purging closets, boots to sandals.  Some are botanical: bud break, the emergence of a crocus.  Some are spiritual: an awakening, a yearning.  All around, there is a renewed energy, a pull.  All week-long I have felt the need to write, a to-do list of pieces that need to be written, but I haven’t had the focus or time.  I awakened this morning after ELEVEN hours asleep, with the idea of transition.  It is the theme that is both pulling me to write and connecting the jumbled ideas, which cover the aforementioned range.  To spare you the crazy of my thought patterns, I’ve decided to break it into two parts.  I’ll start with the surficial.

It has been a brutal winter for many of you, so I hesitate to share that we have had a few days in the 80s.  When the thermostat begins to hit that range, it generally means I get my first cravings for Sauvignon Blanc.  Our grill died last fall and my husband finally had time to go pick out a replacement on Saturday.  So, I headed to the store for something to grill and some SB.  I don’t know about you, but I pick fish based on what is wild and what looks the freshest.  I had a preparation in mind, so I had already gotten the sides.  My shopping buddy also thought the Coho salmon was the “shiniest” so that’s what we chose.  (BTW, I didn’t even tell him what to look for, he’s got the instinct.  His uncles would be proud.)   He also did well with the Sauvignon Blanc label picking.

I started with the Israeli couscous so it had time to cool to room temp.  I browned it in sunflower oil for about 5 minutes, boiled for 15, then drained.  I added olive oil and salt so it wouldn’t be sticky, then started on the fish.  I  drizzled with olive oil, added salt and pepper, chopped rosemary and oregano, and lemon zest.  For the salad, I used bibb lettuce, toasted pine nuts, shaved parmesan, and grilled raddichio.  While the boys grilled the fish and raddichio, I tossed parsley, oregano, lemon juice, and the extra pine nuts in the couscous.  On the side, I had Castelvetrano olives.

Since my brother-in-law moved here, we’ve shared many meals and he’s been very complimentary.  It means a lot to me since he went to culinary school.  This was the first time, however, that he’s said, “If you gave this meal to professionals, they would not tell you to add one thing.  It is perfectly balanced and complimentary.”  Who-hoo!  Love it when that happens.  Especially with a meal that is healthy and easy to throw together.

The wine I paired it with was a 2012 Doña Paula Los Cardos Sauvignon Blanc.  Bright fruit, a bit of herb and a lot of grapefruit.  This paired perfectly and, priced around $12, it is a wine you can drink anytime.

If you want something a little more elegant, the 2010 Robert Mondavi Fume Blanc would work nicely too.  It has the lively citrus and herbal notes, but the addition of 6% Semillon and 5 months in oak soften the wine a little.  The wine has some briny, savory notes that would play well with food.  This wine retails around $20 and was provided as a sample*.

Saturday was in the eighties, Wednesday was in the fifties.  Transitions are like that.  A few steps forward, a few steps back.  Progress, regression.  They can be slow and daunting, or immediate and undeniable.  Regardless of the results, the process, the learning, the discovery often has its own rewards.  Some are intrinsic and some are as simple as a delicious meal with people you love.

*{Disclosure: I was provided with the Robert Mondavi wine from PR Firm, Folsom & Associates. All statements and opinions expressed in this article are my own.}

Pas de Deux Sparkles

There are some dishes and desserts that can garner fame.  My mom has always been an amazing cook.  If you know her, and it’s your birthday, you can count on something special.  Especially if you like coconut.  Mention of her coconut cake causes friends and family to audibly sigh.  It is a guaranteed show-stopper, a cake that needs a special partner.

Coconut Cake (sans frosting)

You can’t have a celebration without bubbles.   So when we got together to celebrate my brother-in-law’s birthday, I planned ahead and chilled a bottle of bubbles, Pas de Deux from The Biltmore Estate.  Translated, the name means “a dance for two” and it is, indeed, an excellent partner.

I admit that I was hesitant.  Because this sparkler is considered “sec,” one with a higher residual sugar content, I wasn’t sure if I would like it.  I generally like my bubbles dry, but with the cake, this was perfect.  Pale yellow with a bit of green, lovely little bubbles, and a great nose.  Sweet cream and citrus.  On the palate, intense perfumed fruit.  Maybe tropical?  Guava?  Something round and soft with a citrusy finish.  I thought grapefruit, they say lemon.

It doesn’t take many turns around the dance floor to know if you’ve partnered well.  A great partner makes you spin and shine in ways you didn’t know you could.  The wrong match can lead to bruised egos and toes.  Pas de Deux made an already fabulous cake even better.  I would imagine its dance card would fill up quickly at any celebration.

*{Disclosure: I was provided with these wines from PR Firm, Folsom & Associates. All statements and opinions expressed in this article are my own.}

Amigos Especiales-Gun Bun Tempranillo

Last Sunday we had an afternoon dinner with THOSE friends.  You know, the ones.  We used to travel to Sonoma together and make Bacchus look like a monk.  Those weekends translated into all day food and wine festivals in our own backyards, almost every weekend. Corks flying, pans frying.  Until we added to the brood.  Now we are lucky if we can get together twice a year.  And until recently, one of the ladies was left out because of maternal matters.  But, we are coming out of that phase and their birthdays (one week apart) served as the perfect excuse to get together, even though it looks a little different now.  (Fewer) Corks flying and (more) pans frying and the occasional baby crying.

It was a beautiful day here in Austin so we decided to plan around the weather.  I thought we’d go Spanish.  I picked up some Manchego, Brazos Valley Eden brie (with vegetable ash-divine), olives, peppers, salami, and some veggies for appetizers al fresco.  I’ve learned to make a separate snack plate for the littles or my cherubs will devour all the olives and cured meats.  That’s just not good for anyone.

While the kids ran wild in capes and gowns, blowing bubbles and having tea parties, the adults were able to sit under the pergola, sipping Tempranillo and catching up.  It was wonderful. 

For dinner, I planned Flank and Flap steak with Chimichurri sauce, Patatas Bravas, and asparagus.  I marinated the steak in olive and sunflower oil, garlic, and salt. The good thing about this dinner is tha can do most of the work ahead of time.  For the Chimichurri I used a ton of parsley, oregano, olive oil, a splash of red wine vinegar, salt and a little crushed red pepper.   I made the tomato sauce with a bunch of garlic, olive oil, choppped tomatoes, chicken broth, smoked paprika, and a little cayenne. 

Many recipes call for frying the potatoes, but I roasted them in sunflower and olive oil at 450.  We did the steak in a cast iron pan.  I blanched the asparagus and then quickly sautéed them in the pan I had used for steak while it sat.  For wine, we broke out a Tempranillo with a story.

Gundlach Bundschu has a special place in our hearts.  If you’ve been reading for a while, you know how instrumental they were in my decision to start writing.  While on a tour there, we heard a great story about their Tempranillo.  I won’t name names, but somebody may or may not have snuck some rootstock back from Spain.  They may or may not have had some a stinky cheese wheel in said bag that may or may not have been confiscated at customs, allowing the rootstock to find a new home in Sonoma.  Legend has it, anyway.  No matter where this rootstock came from, it is doing great things in its current soil.

This wine is beautiful in the glass and its color represents it well.  Red and blue fruits, acid and earth.  Bright and smooth.  Complexity in the tobacco and cocoa notes.  I love this wine and it paired perfectly.  It was like they were made for each other.  Well, in fact they were. 

I guess you could say the same about our friends.  You know, THOSE friends.  The ones you can come to when your face is puffy and tear-stained.  The ones that you can tell anything to and know you are safe.  The ones that can make you laugh, let you vent, and tell you when to zip it.  Friends that are worth celebrating.  Cheers to that.

Forbidden Fruit

So, it is time for a cleanse of sorts.  Too much fun, too much stress, the holidays, and lots of celebrating with company have left me with more than a few posts. Ahem.  Time to lay off the booze and get back to the gym, so this week, I will write a few food posts or maybe repeat a past piece.

I have been trying to incorporate more vegetarian and vegan meals in our home.  My sister’s success with the Anti-inflammatory diet, some inspiration from blogs I love (yes, you Lauren), and general health practices are great motivators.  Tonight’s dinner was delicious and one worth sharing.

I picked up some forbidden (black) rice at Whole Foods, although I’ve never used it.  In an attempt to use the veggies I had, I made this salad.  Even the kids loved it.  To quote my daughter, “Are you kidding me?  This is delicious!”  I’ll make it again.  Even though I didn’t pair it with anything, a Riesling would have been great.  Next time, I’ll add some cilantro, too. And the hubs and I put a little Siracha on at the end.

Forbidden Rice Salad

1 Red Bell Pepper, diced

2 Purple Spring onions (from Pa’s garden), thinly sliced

1 cup thinly sliced red cabbage

1/3 cup cashews

2 cups cooked forbidden rice (while warm I melted some coconut oil over it)

Top with avocado and mango

Dressing:

1 Tbsp. Sunflower oil

1 Tbsp. Rice Wine vinegar

1 Tbsp. Lime juice

Tsp. Sugar

Salt and pepper

Classic and Elegant-Franciscan Estates

When I was teaching, I didn’t review the files of my students right away.  I wanted to meet them, interact, observe with no preconceived notions about the individual.  After a time, in preparation for a goal-setting conference, I would look at what previous teachers had found in their time with the student in order to best serve that child.  Sometimes the notes were surprising; often they echoed my observations.

When reviewing a wine, I like to come to it with a clear palate and a clear mind. When I have had sufficient time with the wine, I like to go back and read the winemaker’s notes and the history of the vineyard. Each piece of information paints a picture and build my understanding of the industry, the winemaker, and the wine itself.  It also serves as a means for self-examination.  Did I pick up on that nuance?  Did it remind me of another wine from the same AVA?  Do I have a good understanding of how that variety typically shows?  And did the pairing I chose work or not with all of this in mind?  Then I go back to the wine with this knowledge and continue to learn. 

When I tasted the 2011 Franciscan Chardonnay and the 2010 Cabernet Sauvignon, they both elicited the same response.  These are very classic wines; these are very elegant wines.  If I were to think of a well done California Chardonnay or Cabernet from Oakville, the flavor profile of these wines would come to mind.  

Thanks to one of my favorite wine writers, Meg Houston Maker, I have learned how to best plan a meal to go with the wine.  Taste, plan, then revisit. Sometimes I have the luxury of time to do that, most often I do not.  The evening that I opened the Chardonnay, I did not have time to plan well, but happened to get lucky.  I had family at my house for a short time and had to pull something together.  I had bought a frozen Salmon filet so I quick thawed it, drizzled it with olive oil and dusted it with herbs and lemon zest.  I made orzo with goat cheese and lemon and asparagus.  I chilled the wine and dinner was on the table thirty minutes later.    

The wine was round and supple, a very elegant mouth feel.  The fruit was intense and the vanilla from the oak made it almost sweet and very creamy.  It was sturdy enough to hold up to the hearty Salmon and the acid of the lemon.  Each brought out the best in the other. 

With the Cabernet I made a Roasted Pepper Goulash with caraway seeds and paprika.  I had thought about pairing it with a peppery Syrah, but really wanted to try this Cab, so the Franciscan won.  This is an instance where the pairing worked, but it may have not been the best.  Either way, the wine was fabulous.  Dark cherry, spice, and a hint of rich cocoa.  Big enough to hold up to most anything, but not intimidating.  Smooth and delightful.  In the future, I would likely pair it with a grilled New York strip or something simpler.  It is such a classic wine, that a more classic pairing would allow the wine more room to shine without competition from a powerful sauce. 

When I sat down this morning to read more about the history and winemaking at Franciscan Estates, I felt as if I had passed an exam.  The descriptions and philosophy were very much in line with my experiences with these wines.  In the letter from Janet Myers, Director of Winemaking, she even states that, “they represent classic expressions of each variety.”  My thoughts exactly.  I say this, not to pat myself on the back, but to say that the process of learning about wine does not have to be intimidating.  It is as simple as being mindful during your experience.  Take note of all you smell, taste, see.  What does it remind you of?  Have you tasted a wine like this before?  Do you like certain aspects more than others?  Then read, learn, and reflect.  Repeat as necessary. Or as desired.

Disclaimer: These wines were provided as samples from Folsom and Associates.  The opinions are my own.

A Tale of Two Cabs

It was the best of wines, it was the…well, it was another great wine.  But I kind of had to start a piece with this title like that, right?  I recently requested my first sample.  Writing a test piece for an online golf magazine, I wanted to tie into the World Challenge tournament, so I decided to reach out to a sponsor.  I knew it was an excellent wine, and out of my general price range, but I didn’t know how far out, until after I’d already asked.

After looking up the wine, my immediate thought was, “Retract!, Retract!”  How could I just ASK for a wine of that caliber and price point, but it was too late.  A short time later, I had a response in which she simply asked for more information about the publication.  I told her that although I could not guarantee placement, being that the piece would be my first sample, I could guarantee that I would write about it on my blog, if nothing else.  She looked up my site and responded right away.  Her response was so gracious, so kind and complimentary, that I felt completely at ease.  She said, in fact, that I should ask for more samples.  I thanked her profusely for making my first request such a pleasant experience.  She told me that the 2009 Far Niente Cabernet Sauvignon would arrive at the end of the week. 

Never have I been so anxious for a Fed Ex shipment, and never has it come so late in the day.  When the wine finally arrived, after I jumped around, I put it directly in the decanter.  Although I generally like to let a wine sit after shipment, I needed to turn in my piece right away, so I decanted and waited.  In the piece I did for Back9Network, I likened it to a “velvet robe.”  Lush fruit, huge but elegant, and delicious.  We paired it with Filets with mushroom sauce and a wedge with blue cheese.  A classic steakhouse meal with a classic steakhouse wine.

The next week, I wanted to provide another fabulous Napa Cab at a more approachable price point.  After some research and some questioning of those in the know, I chose the 2009 Conn Creek Napa Valley Cabernet.  Tight at first, but after some time out of the bottle I noted red cherry, berry, nutmeg, vanilla from the oak and earth.  A very nice wine and a great alternative for an average weekend.

Was there a difference in the two wines?  Of course.  And although the Far Niente is out of my price range, even for a special occasion, it was really magnificent.  I may have to stretch my range once in a while because it was an experience, indeed.  After all, when you consider the cost of eating out and the wine mark up at most restaurants, you can totally justify this splurge if you choose to stay in and make something fabulous at home.  Yes, there will still be dishes, but you won’t mind after a glass or two. 

There is an intrinsic reward in putting yourself out there and asking for what you want.  No matter the response, you have identified and articulated your desire and goal.   That has always been a tough one for me, but something that has gotten easier with practice.  If I’d known the value of what I was requesting, I wouldn’t have asked, and I would have missed out on something fabulous.  In this circumstance, there was a very nice extrinsic reward and a lesson that goes beyond the wine.  This lesson will be remembered as my “Far Niente moment.”     And, dear friends, I think I will need occasional reminders.

Greatest Hits of 2012

At the end of the year, WordPress sent me a summary of my year.  Sort of a year in review for the writer.  How many visitors, which posts were the most viewed, et cetera.  They invite you to share the information with your readers.  At first, I thought, “How Silly.  That is like Justin Bieber releasing a Greatest Hits.”  After all, I’ve only just begun (I hope you heard Karen Carpenter just then).  But then I looked at my top five posts from the year and I thought, “Yes, that is a pretty good cross-section of what I have done.”  So I am sharing it with a little back story.  Think of it as a pathetic version of Storytellers.  Cheers!

1 “Hey Girl…I love SAHMs” October 2012

Don’t you love new friends?  Especially those that share your affinity for all things Gosling?  And can make you laugh out loud with a text?  And inspire silly posts?  Me too.  It is no wonder this got a lot of views.  He’s impossible to resist. 

2 Grief and Gratitude  September 2012

I was due to write a new post, but it was September 11th, and I could not write about anything but.  I asked a group of ladies that write about wine if it was okay to venture outside that box.  With their encouragement, I did so.  This is my tribute to a dear, dear friend.

3 OTBN- A Gift from Gundlach Bundschu  February 2012

The first piece of writing I ever put out publicly was a 3rd place poem for a poetry contest at Gundlach Bundschu.  The second piece took first.  It was their encouragement that inspired me to write.  This was a post in which I “shared” the 1997 Cab Franc I received as a prize with my readers.

4 Trends, Schmends-I never gave up on you, Merlot January 2012 

If you have read for very long at all, you know that it is not uncommon to get a hint of psychology in the front and some introspection in the finish.  In Vino Veritas.

5 Molto Bene, Y’all  April 2012

I have loved, loved, loved getting involved in the Texas wine scene.  So many great things being produced, so many great people, and still so much to learn.  Thank you for welcoming me in and for your generous spirits.  This is a piece on a local winery that I grow more fond of with each visit.

So, there you have it.  A little personal stuff, a little humor, a lot of wine.  Some paired, some shared.  Yes, this is a blog about wine, but it is really so much more to me.  Thank you for reading and giving me a place to share, to grow, to learn.