My Bride’s godson graduated from college and we drove out to see the ceremony.  After the ceremony, they announced that we all suffered in sweltering heat in at an arena, because they were concerned that it was safer than to be there, then in a comfortable auditorium.  The stadium had the old-fashioned bleacher benches, and my Bride went to one of the ushers and said, that her husband (me) would not be able to sit like that for hours, so they had me sit in an area on folding chairs and brought me a bottle of water.  I watched with another man and we had a discussion as to whether or not, we would watch student(s) fall over from the direct sun baking on them in their black robes, while they listened to faculty members pontificate on what a great job they were doing.

I am glad to say that no student passed out, and I slowly worked my way out and sat at the “medical tent,” at least there was shade and fans and coolers of water.  I eventually caught up with my Bride and we drove to where the luncheon would be, and we were there first, so I ordered a bottle of wine, which we paid for immediately and figured out what we were going to have for lunch.  The first time, we had eaten at this small pizzeria chain and I was very happy, we split a Caesar Salad, you know who wanted that, and a custom pizza of pepperoni, roasted garlic, caramelized onions, and peppadews.  My Bride went and gave money to the people that were picking up the check for a group of twenty, who we just met that day.  I mean, why should they, have to pay for our meal?  The bottle of wine that I ordered was Bieler Pere & Fils “Sabine” Coteaux d’Aix-en-Provence 2022.  In 1992, Philippe Bieler founded Chateau Routas in Coteaux Varois, a small appellation in the middle of Provence. A few years later, two of his children became involved, they had a chance to sell the Chateau and founded Bieler Pere & Fils.  The Coteaux d’Aix-en-Provence appellation was originally a VDQS in 1956, as it was unofficially known as Coteaux du Roy Rene (Rene d’Anjou who loved the local wines back in the 15^th Century.  The region was granted AOC in 1985.  The wine is a blend of 32% Grenache, 23% Syrah, 17% Cinsault, 11% Cabernet Sauvignon, 9% Rolle, 5% Grenache Blanc and 3% Counoise.  Each block of grapes or vineyards are fermented separately using different yeasts and different lees treatments.  Each tank of grapes is treated with nitrogen gas, so that there is no air contact with the juice, until it is fully blended and then bottled to maintain the fruit.  A pretty pink/salmon shade that offers notes of peaches, white cherries, raspberries, tea and Provence herbs.  On the palate tones of red fruits, stone fruit, tea, and spices in a brightly acidic wine that finishes with fruit, rose petals and wet stones.

So, after driving an hour to the university, and almost an hour to get to the luncheon, we drove back about half-way to attend a high school graduation party at the parent’s home.  We were so full from the lunch, that we just skipped having another meal, but there was a lot of merriment and glee, and my Bride was perfect going from table to table as is her nature.  As for me, I wasn’t hungry, but I was still outside in the sun, so I looked for something that could keep me cool and comfortable and I saw a bottle of French Blue Cremant de Bordeaux Brut Rosé NV.  The winemaker at French Blue, Stephanie Rivin is attempting to put an American twist on French wines.  Since 1990, Cremant de Bordeaux has been allowed, a Sparkling Wine and this wine is produced “Methode Traditionnelle” and is produced in the Nouvelle-Aquitaine/Bordeaux district.  What also helps is that along the banks of the rivers Garonne and Dordogne are natural caves and grottos with the perfect humidity for the stockage of sparkling wines.  The wine is ninety-nine percent Merlot and one percent Malbec.  The fruit is hand harvest, pressed and undergo the Initial Fermentation.  The Second Fermentation occurs after bottling, and the wine ages for twelve months sur lie and subject to daily “riddling” of a quarter turn, until after a year, the bottle is disgorged and the final dosage is added.  A salmon-colored wine with tiny bubbles offering notes of raspberries, and currants.  On the palate, there was not a lot of mousse, but there was a  touch of vanilla and it was enjoyable on a hot summer day.