Wednesday, May 9, 2012

The Buffy Phenomenon--The "Seemingly" Mundane Scene of Realization

Dear August,

I am so unbelievably angry my body is shaking with an irresistable inclination for an unexpected...Bloody Mary!

Damnit, that doesn't sound right.  Bloody Mary--what the hell am I thinking?  Ooh, a Bloody Mary!

April shoved her pen and paper away, disgusted with her disjointed thoughts.  This was her ninth attempt at writing this overdue letter to her sister and time was running out.  For whom, she will never know.

Dear August,

I should have sent this letter weeks ago, but I could never find the right words, so I'll settle for those that you will understand.  How we arrived at this place in time is an absolute uncertainty to me but the need to offer you...

"What?" April thought out loud.  "What can I possibly offer her?" And, for the first time in weeks, it hit her so unexpectedly.  "Judas Priest," she whispered.

Dear August,

I'm writing to tell you that I love you.

I found this piece, dated 4.26.2007 recently while cleaning out the garage, readying myself for another move--a good move, albeit another one.  And oddly enough, what came to mind was Buffy the Vampire Slayer, Season 5, Episode 21 "The Weight of the World."  (Bear with me.)  It's that precise moment when she places a book back onto a shelf in the Magic Shop and she just knows.  (netflix it.) It's that total awareness, that undeniable known--to know concretely, as if it's an intimate moment with a particular piece of information.  Frankly, at this moment in my time, it is the Meaning of Life.  Tomorrow is another story, but right now that's it--to make aware, to know undeniably.

There's quite a bit of power associated with knowing something so deep in your bones. And as I sit, stand, saunter, sip and generally swoon about this liquid in my glass, I realize it's not so much what's in my glass (unless I'm drinking Burgundy) but how it makes me feel--the memory associations it brings forth from my mind. That's my "Buffy Phenomenon" moment.  (Ah, the Muppets.)

What's in my glass you ask? Were you not reading along? Well, just so happens I do mention it below, and instead of "correctly" evaluating, like a good Sommelier should, I'll just give my "in the moment" impressions.  Have at it:

Királyudvar Tokaji Furmint Sec 2009

petrol, lemon--so heady, wet rocks, unripe (but on point) apple acidity, candied citrus, rock dust, and I want to taste it so bad!!!!! Wait. clover honey, spring flowers still in the ground so there's a bit of soil/earth scent about it. Now...

slight viscous palate, like a candy coating left on the upper palate and teeth, lemon / honey candy.  Oddly enough I can feel it in my ears.  ( I love it when my wine talks back!--so naughty...) And I let it sit, watching, waiting, 10 seconds, 15...25...30...aahhh! 1 minute! And it's still on the tongue, whispering, "another sip..." Oh yeah.  long finish. Huh, the Hubs says it's "over the top."  What does he know? Engineers, pthhhh.

Ok, you get the idea, it's good. Although, you may not like it and it's ok.  But there is a nice story here, so read on and if nothing else, if a conversation is started with the words, "the king's court" you can jump right in...

American Anthony Hwang imbibed in a Tokaji Aszú, recommened by a Sommelier. He was so enamored with the wine he had to learn more.  Back in the day, Tokaj, Hungary produced two highly-coveted and expensive dessert wines, Aszú and Esszensia, but two world wars devastated the local wine market and the wine fell out of favour.  Just after the Iron Curtain fell, Anthony teamed up with local Tokaji backer Istan Szepsy and together they knew they could return their beloved Tokaji to its original glory.

Anthony purchased the Château Királyudvar, (pronounced Kee-RYE-oohd-var) best known as supplying wine to the Imperials for centuries.  The most invaluable collaboration came with Noël Pinguet, of Domaine Huët fame, one of the best Loire Valley producers and the move to convert the Tokaji estate to Biodynamic. Anthony took all this a step further by recognizing the same Furmint varietal can produce exceptional and world-class dry, semi-dry and sparkling wines.

Yes, it's been a while on the posting front, but I've been busy with the new business venture:
Please follow along on the wine journey with my wine startup business blog site:  PROTOCOL wine studio and Facebook: PROTOCOL wine studio
Twitter:  @ProtocolWine


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