I recently spent seven days in Doylestown Hospital, with the first 2½ days in the COVID-19 intensive care unit. Fortunately, after testing negative three times for COVID-19, I was moved to the acute care unit, treated for a bacterial infection and discharged.
Leading the list of things I can’t have until fully recovered, is alcohol. So what’s a wine columnist to do without wine? Well, there are a few silver linings. First is listening to my wife tell me about what she’s drinking and what I’m missing. Her descriptions of several winners and a loser or two further underscore my respect and confidence (and superior ability to my own) in her analysis of our favorite beverage.
I also “attended” some virtual wine tastings, listening to experts online discuss a few of wine’s limitless aspects. Webinars produced by various wineries also proved interesting, though understandably a bit biased toward their own products.
We also shopped online for cool wine masks, which I now proudly wear.
Particularly fascinating are the tastes, smells and textures of foods I’ve been eating and trying to associate them with wine characteristics. This completely reverses the usual order of tasting a wine and relating the experience to smells and flavors from the world around me.