TN: Chakana 2005 Tasting Notes

How does one celebrate the birthday of someone whose mental condition has degenerated to a point that they do not even comprehend the day of the week?
One gets up early, sets the table with the best place-mats and china, blows up multi-colored birthday balloons, places the crudely wrapped presents on the table, along with a card addressed and signed in Japanese.
Then, one fires up the four cylinder vehicle, and makes the rounds of four local establishments to gather ingredients long before the triple digit temperatures descend.
Normally, a Chiffonade of lettuce is my choice to line the dish under a Crab cocktail. But, when the lettuce in the markets looks like it has been sitting on a loading dock getting a suntan, one looks for alternatives. Voila! The Cilantro looks fresh and beckons to be placed in my basket. Unconventional, but rules are only created to be broken.
The final stop is at the excellent Panaderia which graces our little town. A half dozen different Pan Dulces are carefully picked up with tongs and placed on the tray. Home again just in time to help her put on her clothing, arrange the sliced peaches in the bowls, and grind the last of my Caracoles del Sur beans from Columbia to accompany the pastries.
Throughout the day, one does the prep work for the evening, so that everything will be "Mise en Place" for the timed assembly.
The bottle of Chakana 2005 Cabernet Sauvignon from the foothills of the Andes is opened for an hour and a half of breathing. Following the carefully scheduled presentation, the crab cocktails are assembled and consumed with Aqua while the UDSA Prime fillets are coming to room temperature and the cast iron skillet is heating in the 500 degree oven.
The surface dried and Olive oiled fillets are browned for 2 minutes on each side in the pan which has left the oven and has been placed on a high heat top of stove burner. Back to the oven for 4 minutes to cook the interior. Then, the pan is removed, the fillets placed on a tray and loosely covered with foil. The whirling dervish goes into action while the fillets repose and regress their juices. Petit Pois are boiled, drained and seasoned on the top of the stove and at the proper moment the precooked Crinkle Pommes Frites go into the microwave for 4 minutes.
At the same time, a glass of the Chakana goes into the skillet to deglaze the pan. When it has thickened, some butter is swirled in.
Now, the black plates are removed from the warmer, and everything is plated with pre-sliced Piquillo Peppers arranged around the perimeter.
The Chakana has developed magnificently since the last tasting. with Black Currant, Pepper and Mint complementing the almost syrupy body.
After helping her to brush her teeth and showing her which sides of the nightgown is top and bottom, the chef reverts to status of dishwasher. When this is completed, the chef removes apron and sits once more at table to sip the remainder of the wine with a slice of Stilton.
Was she aware of anything? Probably not, but it costs nothing to wish. Maybe everything was a fantasy, and like Brigadoon will appear again in a hundred years.
Godzilla
Reply to
Godzilla
I'm sure in a way that we can never comprehend, she is thankful for having a wonderful birthday dinner with someone who cares for her deeply.
Reply to
Bi!!
The wine sounds good, and the party sounds perfect. Done like a mensch, and well done at that.
Thanks for the notes, and the story.
-E
Reply to
Emery Davis
I am not sure what your spouse comprehends, but like others I believe on some level it was meaningful to her. I also hope your efforts were meaningful to you- I do know reading about this dinner touched me. Thank you.
Reply to
DaleW
I lurk here, i sent the story to a friend, who printed it and gave it to someone who is in a similar situation, without details, he told her how it touched him, and how it made him feel less alone in the situation, Lee
Reply to
Storrmmee
snipped-for-privacy@glegroupsg2000goo.googlegroups.com...
I hope that I have not offended anyone in this fine group by my slipping into some off topic personal ranting away from the topic of wine. That was never my intention.
Godzilla
Reply to
Godzilla
for my part it makes your opinions of wine more personal, much like other's talk of dinners and events, Lee
Reply to
Storrmmee
Fear not, O scaly one. Many of us here salt our tasting notes with anecdotes drawn from our lives. If it so happens that your stories are a bit more bittersweet than some of ours, so be it. For my part, I am glad that you are able to derive enjoyment from occasions like these and only hope that I would be able to perform as well in your situation should it ever come to pass in my own life.
Cheers! Mark Lipton
Reply to
Mark Lipton

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