A departure here from my usual never-to-be-missed ruminations about writing, or those dazzling reviews of recently read novels. (And yes I know I’ve fallen down on the reviewing job lately but I lost my reporter’s fedora and I’m useless never mind witless without it.)

Today’s blog post is about foibles. Yes. Foibles. And wine. To be explicit, my weakness is the inability to pick the correct wine–i.e., the one I’ve been tasting in my memory but can’t reproduce in real life with real alcohol.

You see, in real life a Cote du Rhone or Beaujolais Nouveau would be perfect. Unfortunately, it’s mid-spring, and you don’t want a Beaujolais Nouveau now. It’s, well, it’s not nouveau anymore. It’s past its prime and can be akin to cotton. Maybe it’s good for bathing. But no, the Japanese do that in hot springs fortified with Beaujolais Nouveau in November.

And though I’m told gamay grapes–those which make the fresh and fruity Beaujolais Nouveau–have been described as the ‘younger sibling’ of pinot noir, I never liked pinot noir. But I allowed myself to be convinced that this was what I wanted and came home with a bottle of a Burgundy region Beaujolais blend.

It wasn’t light, and the dryness was overwhelming. In fact, all we could taste was dry. No grape. No fruit. Not even leather (though I don’t know who’d want their wine to have leather notes. All I think of regarding leather notes are saddle cinches. Not pleasant.)

Not to waste the bottle, I dredged up a favorite old chicken recipe that calls for a sauce composed of a butter/flour roux, a 6 oz can of tomato paste, and the 26 oz bottle of dry red wine. Of course, there are herbs and slivers of raw ham added, but you get the gist.

The sauce was superb.

I crossed the gamay blend off my list and trekked back to the wine shop.

“I’d like a grenache,” I said, and was instructed that that grape originated in Spain, where it’s routinely blended with other varieties.

I bought a bottle blended with Syrah (or Shiraz). It was drinkable, but while not full-bodied or heavy, it lacked the fruitiness I wanted, and so I used half the bottle along with some sugar to poach pears. They were yummy.

Back to the store. By this time, I didn’t want to be lectured. I was downright demanding. I wanted a true grenache and that’s all I wanted. A Cote du Rhone, I told the wine expert.

He told me that they, too, are usually blended–over 80% grenache in the Southern Rhone area of France, and sold me a Chateauneuf du Pape.

I thought ‘I have struck gold!’ I knew the region. Knew the grape. Its tannins would be very subtle, its nose fruity, its body light. But when I got home, I saw the blend was only 59% grenache.

Now, I don’t think I failed to make myself clear. Writing fiction, which is what I do, demands clarity–of images, actions, setting. And so I’m sure I explained myself well. Whether the wine merchant understood me or had his own ulterior motives is another issue.

I haven’t opened the bottle yet. I’m saving it for Sunday supper. I sure hope it’s what I want because honestly, I don’t have any more recipes that use a 26 oz. bottle of dry red wine.