…Well, that took less time than I expected. Things look more or less exactly the way they did before I lost my customizations.

It would appear that my hosting service fell prey to some script-kiddie shenanigans the other day. All is well, sort of; the databases survived, so my posts and gallery photos are all safe. My WordPress theme, however, bit the dust and I never got around to making a backup copy. At some point I’ll have to re-write it, but that’s a pretty minor inconvenience.

In an effort to break my “blogger’s block” and get back on track, I cracked open a bottle of 2004 Barboursville Sauvignon Blanc. Barboursville is a small town near Charlottesville, in an area steeped with Revolution-era history and tradition. Thomas Jefferson’s mark is everywhere in the area, including (to some extent) the viticulture. As it turns out, Jefferson had visions of establishing European-style vinifera vineyards around his Monticello home and the nearby Blue Ridge Mountains. Things might have worked out if phylloxera hadn’t wiped out the imported plants like it did in Europe. Barboursville Vineyards are keeping the dream alive by growing vinifera stock and turning the fruit into classic varietal wines.

This particular example introduces itself as a pale yellow wine in the glass, with a very light fragrance of grapefruit and minerals. It’s predominantly tart/tangy in the mouth and presents flavors of fruit, but the predominant character after a couple of minutes is herbal. There is light but lengthy herbal finish. I don’t normally drink sauvignon blanc, but from what I recall, this is a good version of that varietal. It has a rather subtle stage presence and would probably be best served with lighter fare, such as seafood or lightly seasoned poultry. The acidity of this wine would probably work well to cut rich foods, but not ones with very strong flavors. The finish might be unsettling after a while, and in some cases I noticed that it took on a surprisingly strong herbal trait, but overall this would be a good wine to pair with dinner. I found it best served cool, but not immediately out of the refrigerator. The taste goes decidedly more herbal — almost grassy — when the wine becomes too warm.

Alsace is known for a few prime varietals. Riseling is one of them, but another is represented in the bottle I opened tonight: a 2004 Willm Gewurztraminer. The first thing I noticed was its color; it’s definitely yellow and still rather pale, but somewhat richer in presentation than a Riesling from the same area. The nose is sweet, yet crisp, sort of like a honeyed nectarine mixed with Asian pear. Gewurztraminer is typically known for a somewhat stronger aroma, often with a “cat pee” quality to it; if it’s here, it’s very faint. This is a lively wine on the tongue, tingly and playful with its crisp character. I’m reminded of Fuji apples, a bit of tart plum, and perhaps a hint of citrus in the tangy finish. Speaking of finish, this wine displays some of the traditional Gewurz spiciness. My tongue was treated from a gentle tickling at first glance to a slow, subtle rasp after swallowing, like cinnamon gum without the heat. The spice fades away to a lingering sense of fruitiness after a moment, as if I had just eaten a slice of apple.

Overall, this is a competent wine that is unsurprising in its high quality. I can see pairing this one with either rich sauces or mildly spicy foods, contrasting or supplementing the nature of the dish. Drunk by itself, I find myself taking small sips to experience the transition from tang to spice to fruit over and over again. The truth is, however, that this wine is not what I would consider a perfect example of Alsatian Gewurztraminer. The flavor feels dilute to me, and I sense a little too much alcohol-related heat that detracts from the experience. Still, it’s quite pleasant and probably good enough to try again, although I’m curious to see what other wineries in the region have to offer with this tantalizing varietal.

I don’t think it’s appropriate to post anything final at the moment, but it appears as though a decision has (mostly) been made regarding medical school. I will say this much — the benison of having a choice is not quite as perfect as I expected it to be, and decision-making at 28 is much different from doing the same at 22. I don’t really know where the appropriate compromise lies between idealism and practicality, but I hope we’ve found it.

New year, new varietal. I love Rieslings, in case you haven’t noticed, but there are so many other great wines out there. Let’s try a new one, shall we?

There’s more to wines than just the taste. I was reminded of this as I proceeded to open tonight’s 2005 Jean Lafitte Beaujolais Nouveau, using my waiter’s corkscrew to slive and remove the foil wrapped around the bottle neck. The firm, elastic resistance as I wound the corkscrew into the freshly cut cork, the lively pop as it came out with little fuss and no crumbling — all characteristic of a freshly bottle vintage, and all part of the tasting ritual.

Poured into a glass, this wine takes on a deep plum color and a nose reminiscent of ripe red berries and (oddly enough) grape juice. There’s an unusual tanginess to this wine, a little twist on the tongue enhanced by moderate tannins. It’s fruity and bright, almost juicy, although I can’t really ascribe a specific flavor. The astringency and tart notes linger into the moderate finish.

Beaujolais Nouveau is made from Gamay grapes and intended to be bottled just months after the harvest. It is meant for immediate drinking, not aging; right-now enjoyment, not necessarily careful tasting and aging. For this purpose, and for the $10 price, this wine serves its purpose admirably. It went very well (and very quickly!) with turkey at our Christmas dinner, and it’s just as fun by itself tonight. Good times.

Things to remember from 2005:

• Two pink lines in February.
• Seeing the blip and hearing the thump of our baby’s tiny heart.
• Taking the MCAT in April.
• Taking three finals in four days, just like old times.
• Holding my breath, submitting my AMCAS application.
• Seeing the shadowy images of a real head, real torso, real limbs…a real baby girl.
• Buying a new interview suit.
• Learning that all of my hard work was worth it.
• Watching a spectacle so common, yet so unbelievable and beautiful.
• Holding our little Emerson for the first time, brushing her baby-soft cheek.
• Learning to care for her.
• Seeing her smile.

Things to look forward to:

• Seeing her learn.
• Closing up shop, blazing new trails.
• Jumping into an academic hellhole…and loving it.
• Building our family, step by step.

I was at a local grocery store last night when I found their extremely small German wine selection. It was relatively easy to find good German Rieslings in Ithaca, but the pickings are extremely slim down here; nevertheless, I took a chance and brought home a bottle of Dr. Loosen 2004 Riesling. Dr. Loosen owns a handful of vineyards in the Mosel-Saar-Ruwer region of Germany, known for its slaty soil and bright, lively wines.

This wine cost me about $14. I raised my eyebrows when I discovered that the bottle has no cork, relying instead on a metal screw-on cap! Not a good way to start a wine tasting, I thought to myself, as it poured into my glass and showed its pale yellow, slightly greenish color. My doubts vanished as soon as I lifted the glass to my nose. I was greeted with a flinty, floral scent with predominantly rosy notes. Ah, the scent of a good German Riesling — something I hadn’t experienced in years, yet instantly familiar like a good friend. The nostalgia trip continued when my tongue was greeted with a playful effervescence, proving to be slightly sweet and of medium-light weight in the mouth. There is a subtle undertone to the overall flavor of this wine, which reminds me mostly of bright grapefruit and plum. The acidity makes itself known in the bubbly texture and develops into a tart, tangy finish. Despite its sweetness, this Riesling actually has a nicely crisp and dry balance to it that invites another sip.

I did some research on this wine after tasting it. While Dr. Loosen does make several estate wines, it turns out that this particular wine is a blend, made of fruit purchased from vineyards located throughout Mosel-Saar-Ruwer. $14 is a lot of money to spend on a blend, but the money was well spent; this is a great casual wine, easily paired with food and priced well enough to enjoy in quantity with friends. It’s comparably priced to the Wiemer Riesling but distinctly and refreshingly German in character. Dipping into this wine immediately brought to mind my senior year at Cornell, the Introduction to Wines class that sparked my interest, lazy afternoons spent browing through Northside Wine & Spirits, rare warm spring days spent along the Finger Lakes wineries, all as if they happened last week and not nearly seven years ago. Not bad for a blend, and not bad for $14.

Of course, this is not a perfect German Riesling. I would really like to have more mineral character, and I feel like the fruit character is a bit too simple and uncomplicated. But it had most of what it needed — the invisible bubbles, the flinty nose, the crisp acidity — and that was enough to make me a very happy birthday boy. I’ve got to find a wine shop around here that takes German vintages more seriously.

The message, “Happy Birthday Father Blair,” was carefully scribed on a cookie and perched on the cake that my parents brought to our house last Sunday. As their well-meaning Engrish announced 48 hours early, today is my 28th birthday, marking yet another year of my existence on the planet. And what a year it’s been.

I was halfway through my classes a year ago, clueless as to whether my work was going to pay off in the end. I was rightfully proud of my postbac grades up to that point, but my undergrad record was still dismal and nothing could be done about it. The MCAT was too far away to be a top priority, but too close — and too important — not to add to my list of anxieties. Yeah, I was under a lot of stress. I was also happy, so much happier than I had been in previous years. It felt good to be busy again, but I’d been busy before; the difference was that I was finally taking care of myself, had finally found what I wanted and was working full speed to reach for my dreams. It was a daily struggle with textbook, problem sets, and exams, but it was a struggle I relished. Don’t get me wrong; it’s also nice to take a break from it all, and right now I’m being kept busy for entirely different reasons. I’m still as happy as ever. But there are days when I wish I was once again waist-deep in my coursework. I’m sure I’ll wonder what the hell I was thinking in another year.

A year ago, Kim and I had talked about starting a family, but (obviously) hadn’t actually started one yet. I’d be lying if I said it was an easy choice for me to make, and I pontificated on the subject in October. I’m still a little scared and uncomfortable with parenthood. I’ve always been excited about it, though, and I’m starting to understand why it’s just so cool to be a dad. Emerson shows little flashes of herself throughout the day, and those are the moments I remember when she’s asleep or when she surprises me in the middle of a diaper change. Sometimes I look at her and imagine her as a child, adult, mother. I find myself eager to see how she develops but hoping she could stay this small and innocent for just a while longer. I’m going to have a hard time coming home and having to study with her just outside the door. As a matter of fact, I’m less worried about my workload as a medical student than my ability to be a good father while also being a medical student. She’s going to be nine months old when I start, and I predict that I’m going to be a lot more interested in teaching and playing with her than I will be in the minutiae of human anatomy. At the same time, I think I’ll be consumed with my studies and extremely motivated to be a top student. This will be a challenge, to be sure, but I’m sort of looking forward to it.

My friends would probably say that I’m far too concerned with my age, and that I’m too young to feel old. Maybe they’re right. The truth is that I don’t feel old at all, but I am rather scared at the increasing speed of time. I can’t believe that I’ll be almost 29 when I finally start medical school, that I spent so many years spinning my wheels when I could’ve swallowed my pride and changed paths much earlier. I’m happy with the way things are now but I do regret the risks I never took, the choices I chose not to make over the years. I think this past year is evidence of what can happen when I learn to merely acknowledge the fear of the unknown, to take risks and choose the paths that aren’t always safeley lighted.

Tonight’s wine: Dr. Konstantin Frank 2004 Johannisburg Riesling, Semi-Dry. For those keeping track, I tasted Frank’s dry version of this varietal a couple of weeks ago. This wine is, like many Rieslings, a pale yellow color in the glass. The nose is predominantly fruity and floral, reminding me of lush canned peaches with just a dash of a brighter, crisper taste, perhaps a sweet citrus, with a backdrop of honeysuckle. It’s rather easy to take large sips of this wine, which rolls around the tongue with a weight and texture that again reminds me of canned fruit. There are bursts of bright, sweet fruit on the palate; I’m reminded of the tongue-tingling crispness of an Asian pear and the nectar of ripe peaches. The finish is short-lived, faintly sweet but also floral, perfume-like, and reminiscent of grapefruit. There is a pleasant level of acidity throughout.

This is a nice, fruity wine, good for lightly spicy food or on its own (my personal favorite “pairing”). It’s not very complex, and there’s no discernable mineral character to it. But its fruitiness is gentle, rather than cloying, its sweetness balanced by the traditional tang of a good Riesling. It presents itself pleasantly and makes a graceful exit from the palate, doing so without pretense or any discernable fault. Of the two Frank Rieslings, this one is certainly better.