Sending Wine Home

More often than not, it is the blending of several things that really makes the perfect solution.

I had been working on my research reports all afternoon. Luckily, my coffee crash by 10:30am hadn’t been too bad and I could continue to dig into all the financial documents to really get a good look at what the company was doing. Deep inside, though, I couldn’t wait to get home to open up my new bottle of wine.

The glass on the back deck at the end of each day really made all that stress worth it. I was hoping I could make a bit of headway in my deep understanding of this corporation. I wanted to finish enough so I felt the progress was worth it. Didn’t want to sit and enjoy my wine with questions still swirling in my head.

By 5pm, I had enough. There was no way I could know for sure if my client should invest in this high risk energy start-up. There were good players associated with it and the idea had promise but overall the parenthesis in the totals columns made for a lot of worry. The political landscape could alter its course so easily.

I decided to call it a day and tell him tomorrow that he should just put a little into this account and wait it out a bit.

Safely home and ready for my fun part of my life, I pulled the Rose D’Anjou I had picked up out of the fridge. I usually stuck it in the freezer for 40 minutes and then let it sit out. But, luckily I had remembered to chill it in the fridge overnight.

This wine was so good. I knew when I saw the color of it that my bets on a smooth balanced experience were pretty high. Anjou is such a good region for getting good wine. And the French really know what they are doing. I just love the Rose from this area. My palate struggles to really come up with the words to describe it so I usually go on Vivino and Cellar Tracker after reading through the winery’s tech sheet to get a good confirmation for what I am tasting/smelling/enjoying.

It’s nice to hear what other people get out of the wine to try and hone my skills of finding strawberry, melon, and mint.

Something about medium acidity and body, a bit of residual sugar with low tannins/alcohol really hits the spot on warm days. Goes down so smooth with enough sweetness to enjoy yet dry enough to feel satisfying instead of syrupy and an aftertaste that makes you just want to keep sipping.

I looked up the grapes they made it with: Grolleau, Cabernet, Gamay, and Pineaud’Aunis

Isn’t that interesting??? So many grapes blended together in it and some I hadn’t even heard of. I knew the Loire Valley is where all the pretty castles are. I knew they are known for Sancerre and Cabernet Franc (Chinon) and the lovely Vouvray but I have to say that the Rose d’Anjou is one of my favorite finds.

Especially because I don’t gravitate to Rose wines. This one is always a beautiful pick for me.

I thought this Chateauvieux for 2024 was so nice. Highly recommend!

I leaned back in my deck chair, turned on the music to Bach Prelude 1 in G for Cello, and took in my backyard view of trees. I tried to open my mind back up to possible workarounds for this financial investment. It hit me that blending some really solid choices with a few unknowns is exactly the answer for the customer’s portfolio. Satisfied that I had solved it with wine wisdom, I finished the day well.

Cheers to tomorrow!