An Inner Italian Moment
Poggio il Castellare Brunello di Montalcino 2003 may be just what the doctor orders.
By Walter Sanders
Recently, I had a routine medical procedure that necessitated anesthesia.
The anesthesiologist had gone through the drill thousands of times. He used well-practiced patter to recite a comical sedation flavor menu…to put me at ease, I’m sure.
“Today we have orange, vanilla, peach, watermelon, bubblegum, strawberry, and lemon. Which do you prefer?”
I paused.
“What I’d really prefer is Brunello di Montalcino. Is that available?”
That stopped him cold. Real cold.
Seconds passed. Yikes. Had I broken his rhythm? Had I crossed the sacred line between anesthesiologist and patient? Was I stealing his attempt at humor?
Finally, with a touch of wonderment in his voice, he said “That’s my favorite red wine.”
“Yeah, one of mine, too,” I said.
“Where did you learn about it?” I asked.
“Three years ago in Tuscany my wife and I took a side trip from Florence to Montalcino and I had my first glass with dinner there. I love that wine.”
We talked a little more about Italian vino. I felt much more at ease being in the capable hands of a mellow Brunello fellow.
Then he put me under. The procedure was a success.
Sharon,
Loved that story. Seeing way too many drs myself now, but in the end all will be well. (Projection: February) I’m sure he took extra-good care of you.
Terry
I agree – this summer I went to Tuscany and tasted this wine. It was one of the best I had ever had. Can’t wait to go back to Tuscany and enjoy this delicious wine!!
Hi Evelyn,
Thanks for the comment. There’s something extraordinary about tasting a great local wine locally. I’m so glad that you tried Brunello. Did you sample any other Tuscan wines that you found enjoyable?
Thanks,
Walter
Love this story! Glad everything went well!
BTW – the peach pictures below have my mouth watering….
Jen,
Thanks for commenting. The procedure was a success, and it was wonderful encountering someone (in the oddest of places) who was also a Brunello fan.
I agree with you about the peach pictures. But I’ll give all the credit to the peachy subjects: as beautiful as they were tasty!
Walter