Thursday, December 18, 2014
Sadly, the taste buds have not recovered to the point that my sense of smell has. The first two sips were very good, but by the third sip it became mostly the acid that I could sense. Even the fish, a piece of pan seared Alaskan cod, could not mellow things out. I'm making progress but still have some time to go to recover my tasting abilities. I switched back to the thing that tastes the best to me at this point, a glass of San Pelligrino sparkling mineral water on ice with the juice of half of a key lime squeezed in for taste.
Judgement totally reserved on the wine - and there are two more in the cellar.
2011 Domaine de la Furonniere Muscadet. 12% alcohol and $14.
Friday, December 12, 2014
Ever so gradually things are beginning to return to normal in regard to being able to taste anything except salt and tannin. Lighter beers are appealing and a small glass of off dry Riesling was recognizable and good at lunch today. With luck and another week of being off the medications there should be some serious cork pulling and some wonderful food.
With cold weather settled in here for awhile I am still dreaming of a past California trip. The photo is the beach at Point Reyes National Seashore in northern Marin County in California. With huge storms blowing through that area I can guarantee the beach does not look this nice now.
Monday, December 8, 2014
Thousands of candles can be lighted from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared. BuddhaTaste bud recovery seems to be heading in the right direction. The nose is functioning fine and a bit of wine came very close to tasting good.
Friday, December 5, 2014
♪ Think I'll take a summer trip.....♫*
At least a summer memory trip back to May of 2013. Fresh seafood on this deck overlooking a coastal creek flowing into San Francisco Bay. There was a wonderful bottle of 2010 La Chablisienne Montmains premier cru Chablis to wash down the food. Sunshine, warm temperatures, great location and good friends.
* from a song by Don McLean
Wednesday, December 3, 2014
The Warrior port had been something I liked in the past but this particular bottle seemed acidic and lacking in flavor. After it was gone I moved on to Graham's Six Grape.
Once the taste buds return I will do this again.
Tuesday, December 2, 2014
If one can't drink the only thing left is to rearrange the cellar. While doing so a dried nut and pine cone wreath my mother made in early 1970's popped out. It's been several years since I last saw it.
It now hangs on the front door for the season with a suitable centerpiece for this blog.
I also found two lost bottles of 2001 Barolo that were written off as missing for two years or more. When my taste returns and I trust it again one of them will make for a wonderful evening.
Monday, December 1, 2014
For the next couple of weeks this blog will probably be off topic most of the time. The course of medication and treatment for a recently diagnosed problem has temporarily ruined my sense of taste. I am very good with recognizing salt and tannin, but not much else. Even a usually lifeless glass of unoaked red wine made me understand what a beaver tastes when it is gnawing on a tree. White wines taste like sucking on a lemon. Food is mostly bland and uninteresting.
The cellar door is closed until some sense of taste returns. There are some notes on wines that never made it into this blog and they may be revised and published, but new bottles are off limits for two weeks.
The good news is that I have been promised that things should be back to normal by mid December - just in time for some good wines over the holidays. The better news is that the course of treatment is working. The bad news is that pictures of great food and wine only make me hungrier and more thirsty.
The rabbit above was several weeks ago. A neighbor dropped two off at the house and they had already been cleaned and brined to remove the blood. I vivisected the bunny and it went into the oven with the carrots, olive oil, butter, rosemary, thyme, shallots and garlic for about thirty five minutes. Good meal. The rabbit's partner is currently in the freezer.