[{"data":1,"prerenderedAt":367},["ShallowReactive",2],{"post-test-3":3,"all-posts-nav":30},{"id":4,"title":5,"author":6,"body":7,"category":18,"coverImage":19,"date":20,"description":13,"draft":21,"excerpt":22,"extension":23,"meta":24,"navigation":25,"path":26,"seo":27,"stem":28,"__hash__":29},"posts/posts/test-3.md","Test 3","Miszel",{"type":8,"value":9,"toc":14},"minimark",[10],[11,12,13],"p",{},"Lalalaala",{"title":15,"searchDepth":16,"depth":16,"links":17},"",2,[],"travel","https://fastly.picsum.photos/id/808/400/300.jpg?hmac=5NULoFQ9glC5sEFeonJ--hKx9tKicMx0G_HZCHBUd8Y","2026-04-03T14:50:00.000+02:00",false,null,"md",{},true,"/posts/test-3",{"title":5,"description":13},"posts/test-3","KrA5nTAXrcZe8w0Gvqmg8AOW6bjFw8e8HUU4ncpDFxk",[31,48,57,114,135,195,293],{"id":32,"title":33,"author":6,"body":34,"category":41,"coverImage":19,"date":42,"description":38,"draft":21,"excerpt":22,"extension":23,"meta":43,"navigation":25,"path":44,"seo":45,"stem":46,"__hash__":47},"posts/posts/test-4-michal.md","Test 4 michal",{"type":8,"value":35,"toc":39},[36],[11,37,38],{},"asdfasdfasdfasdf",{"title":15,"searchDepth":16,"depth":16,"links":40},[],"wine-review","2026-04-03T14:56:00.000+02:00",{},"/posts/test-4-michal",{"title":33,"description":38},"posts/test-4-michal","g5NAxQ4TVflYukVMuThU8j2Vwd1a0XPh96qQQ1pNm3o",{"id":4,"title":5,"author":6,"body":49,"category":18,"coverImage":19,"date":20,"description":13,"draft":21,"excerpt":22,"extension":23,"meta":55,"navigation":25,"path":26,"seo":56,"stem":28,"__hash__":29},{"type":8,"value":50,"toc":53},[51],[11,52,13],{},{"title":15,"searchDepth":16,"depth":16,"links":54},[],{},{"title":5,"description":13},{"id":58,"title":59,"author":6,"body":60,"category":18,"coverImage":107,"date":108,"description":69,"draft":21,"excerpt":22,"extension":23,"meta":109,"navigation":25,"path":110,"seo":111,"stem":112,"__hash__":113},"posts/posts/niczym-mewy-na-molo.md","Niczym mewy na molo",{"type":8,"value":61,"toc":105},[62,67,70,73,76,95,98],[63,64,66],"h1",{"id":65},"just-teting-the-blog-posts","Just teting the blog posts",[11,68,69],{},"Here is a normal paragraph.",[11,71,72],{},"Travel",[11,74,75],{},"Listta:",[77,78,79,83,86,89,92],"ol",{},[80,81,82],"li",{},"asdfsad",[80,84,85],{},"asdfasdf",[80,87,88],{},"fwefe",[80,90,91],{},"asdfasdfe",[80,93,94],{},"qwerqwerrree",[11,96,97],{},"Zdjecia",[11,99,100],{},[101,102],"img",{"alt":103,"src":19,"title":104},"pole","wykarczowane pole",{"title":15,"searchDepth":16,"depth":16,"links":106},[],"https://fastly.picsum.photos/id/270/400/400.jpg?hmac=7wcLGHIwFHGv56-7wUIKXv99dcj4KfcYIsewlE1SmfA","2026-04-03T14:31:00.000+02:00",{},"/posts/niczym-mewy-na-molo",{"title":59,"description":69},"posts/niczym-mewy-na-molo","J3MZcGftHF-RNkjy6jZnHHZLY6AG6SPdL7PvCDgVvm4",{"id":115,"title":116,"author":117,"body":118,"category":18,"coverImage":128,"date":129,"description":122,"draft":21,"excerpt":22,"extension":23,"meta":130,"navigation":25,"path":131,"seo":132,"stem":133,"__hash__":134},"posts/posts/michal-test.md","Michal Test","Michal Cabernet",{"type":8,"value":119,"toc":126},[120,123],[11,121,122],{},"Hej,",[11,124,125],{},"Witajcie na moim wpisie.",{"title":15,"searchDepth":16,"depth":16,"links":127},[],"/images/wine-glass.jpeg","2026-03-08T20:21:00.000+01:00",{},"/posts/michal-test",{"title":116,"description":122},"posts/michal-test","3pXWuG0XX5k1MZZi-pDDfMqRVvkVQ7t4dmu0Ea6BqH8",{"id":136,"title":137,"author":138,"body":139,"category":18,"coverImage":188,"date":189,"description":143,"draft":21,"excerpt":22,"extension":23,"meta":190,"navigation":25,"path":191,"seo":192,"stem":193,"__hash__":194},"posts/posts/discovering-burgundy.md","Discovering Burgundy: Where Terroir Becomes Religion","Kasia Nowak",{"type":8,"value":140,"toc":183},[141,144,147,152,155,158,161,165,173,177,180],[11,142,143],{},"There is a particular slant of light in Burgundy in early spring — pale gold, almost apologetic — that falls across the limestone slopes just before dusk and makes you understand, viscerally, why people have farmed these hills for a thousand years.",[11,145,146],{},"I arrived in Beaune on a Tuesday, driving up from Lyon in a rental car that smelled faintly of someone else's cigarettes. The town was quiet. The tourist season hadn't started yet, which meant I had the Hospices to myself, or nearly so, and the wine shops were staffed by people who actually wanted to talk.",[148,149,151],"h2",{"id":150},"the-côte-de-nuits","The Côte de Nuits",[11,153,154],{},"My first stop was Gevrey-Chambertin. Everyone goes to Gevrey eventually. The grands crus line the road like a hall of fame — Chambertin, Clos de Bèze, Mazis, Ruchottes — and you half expect a brass band. Instead there's just the wind, and the vines, still bare in March, and the silence that comes from standing in a place where the soil has been turned by human hands for longer than your country has existed.",[11,156,157],{},"I tasted with a small domaine — not a famous one, deliberately — and the vigneron walked me through six vintages of the same vineyard. The differences were humbling. Same grapes, same hands, same hectares of earth. But 2017 tasted like iron and dried cherries and something almost savory, while 2019 was all silk and dark plum and a finish that went on long enough to be embarrassing.",[11,159,160],{},"\"The wine tells you what the year was like,\" he said, which sounds like a cliché until you've actually experienced it.",[148,162,164],{"id":163},"eating-well","Eating Well",[11,166,167,168,172],{},"A note on the food, because you cannot discuss Burgundy honestly without it: I ate ",[169,170,171],"em",{},"oeufs en meurette"," three times in five days. I regret nothing. The combination of poached eggs in a rich red wine sauce, with lardons and mushrooms and bread to soak everything up, is one of the most satisfying things a human being can put in their mouth. I found the best version at a small bistro in Nuits-Saint-Georges that had checkered tablecloths and a handwritten menu and a house Bourgogne rouge that was better than it had any right to be.",[148,174,176],{"id":175},"what-i-brought-home","What I Brought Home",[11,178,179],{},"Two bottles of a premier cru Chambolle-Musigny that I am saving for an occasion that probably doesn't exist yet. A jar of Dijon mustard. Mud on my boots that I couldn't quite get off.",[11,181,182],{},"And the memory of that light on the slopes, which I suspect will stay with me longer than any tasting note I could write.",{"title":15,"searchDepth":16,"depth":16,"links":184},[185,186,187],{"id":150,"depth":16,"text":151},{"id":163,"depth":16,"text":164},{"id":175,"depth":16,"text":176},"/images/burgundy.jpg","2024-03-15",{},"/posts/discovering-burgundy",{"title":137,"description":143},"posts/discovering-burgundy","57ijDbNL5UjMMnts_Txz9yYxJFfM0MulKezkMa1TqNQ",{"id":196,"title":197,"author":138,"body":198,"category":41,"coverImage":285,"date":286,"description":287,"draft":21,"excerpt":22,"extension":23,"meta":288,"navigation":25,"path":289,"seo":290,"stem":291,"__hash__":292},"posts/posts/barolo-review.md","Tasted: Giacomo Conterno Barolo Cascina Francia 2017",{"type":8,"value":199,"toc":279},[200,227,230,234,237,241,244,247,251,254,257,261,266,269,272,274],[11,201,202,206,207,210,211,214,215,218,219,222,223,226],{},[203,204,205],"strong",{},"Wine:"," Giacomo Conterno Barolo Cascina Francia\n",[203,208,209],{},"Vintage:"," 2017\n",[203,212,213],{},"Region:"," Serralunga d'Alba, Piedmont, Italy\n",[203,216,217],{},"Grape:"," Nebbiolo 100%\n",[203,220,221],{},"Alcohol:"," 14.5%\n",[203,224,225],{},"Tasted:"," February 2024, decanted 3 hours",[228,229],"hr",{},[148,231,233],{"id":232},"first-impressions","First Impressions",[11,235,236],{},"The colour alone stops you. Garnet with a faint brick rim — Nebbiolo always tells its age at the edges — and perfectly clear. In the glass it looks almost delicate, which is the first of several lies it tells you before you actually drink it.",[148,238,240],{"id":239},"nose","Nose",[11,242,243],{},"This wine smells like the memory of a rose garden next to a tar road at the edge of a forest. I know that sounds like something a pretentious person would say, but I've been sitting here for twenty minutes trying to think of a more honest description and I can't find one.",[11,245,246],{},"More specifically: dried roses (classic Nebbiolo), tar (classic Nebbiolo), red cherry, dried orange peel, leather, a whiff of cinnamon, and underneath it all something earthy and truffle-adjacent that makes you want to drink it immediately and also save it forever.",[148,248,250],{"id":249},"palate","Palate",[11,252,253],{},"The tannins are — as you'd expect from Conterno and from Serralunga — substantial. But \"substantial\" is doing a lot of diplomatic work here. They are firm and drying and grip the entire inside of your mouth, and they are also, paradoxically, completely integrated. The wine is big without being overwhelming, structured without being austere.",[11,255,256],{},"Acidity is excellent. The fruit — red cherry, pomegranate, dried plum — is precise rather than lush. The finish is very long. I timed it at roughly forty seconds, which felt like cheating somehow.",[148,258,260],{"id":259},"verdict","Verdict",[11,262,263],{},[203,264,265],{},"95/100",[11,267,268],{},"The 2017 vintage in Piedmont was hot, which made many people nervous about Barolo. Conterno apparently worried about nothing. This is a complete, complex, age-worthy bottle that also happens to be deeply pleasurable to drink right now, with enough decanting time.",[11,270,271],{},"Buy it if you can find it and afford it. Lay most of it down. Drink one bottle immediately with something braised, and think about why you got into wine in the first place.",[228,273],{},[11,275,276],{},[169,277,278],{},"A note on scores: I use a 100-point scale loosely. 95 means \"significant, memorable, worth seeking out.\" It does not mean \"perfect.\" Nothing is perfect.",{"title":15,"searchDepth":16,"depth":16,"links":280},[281,282,283,284],{"id":232,"depth":16,"text":233},{"id":239,"depth":16,"text":240},{"id":249,"depth":16,"text":250},{"id":259,"depth":16,"text":260},"/images/barolo.jpg","2024-02-08","Wine: Giacomo Conterno Barolo Cascina Francia\nVintage: 2017\nRegion: Serralunga d'Alba, Piedmont, Italy\nGrape: Nebbiolo 100%\nAlcohol: 14.5%\nTasted: February 2024, decanted 3 hours",{},"/posts/barolo-review",{"title":197,"description":287},"posts/barolo-review","mmacvSfyNhJZBfHv00m5mGHWIP527AYweSpTm44fVnQ",{"id":294,"title":295,"author":138,"body":296,"category":359,"coverImage":360,"date":361,"description":300,"draft":21,"excerpt":22,"extension":23,"meta":362,"navigation":25,"path":363,"seo":364,"stem":365,"__hash__":366},"posts/posts/the-bottle-that-started-it-all.md","The Bottle That Started It All",{"type":8,"value":297,"toc":354},[298,301,304,307,310,314,317,324,327,331,338,341,345,348,351],[11,299,300],{},"I did not grow up in a wine household.",[11,302,303],{},"My parents drank beer, occasionally vodka at Christmas, and once a year at Easter my mother would produce a bottle of something sparkling that came in a foil-wrapped box and tasted like carbonated fruit juice. I thought that was wine. For a significant portion of my early life, I thought that was wine.",[11,305,306],{},"The first wine that made me understand what all the fuss was about was a Rioja Reserva — a Marqués de Riscal, I think, though I'm not certain anymore — at a dinner party in Warsaw in 2011. The party was terrible. The host's boyfriend had just moved in with her and spent the entire evening explaining to everyone present why cryptocurrency was the future. There were too many people in a too-small apartment. Someone brought a dog.",[11,308,309],{},"And someone brought this wine.",[148,311,313],{"id":312},"the-moment","The Moment",[11,315,316],{},"I poured myself a glass mostly because I needed something to do with my hands while nodding politely at the cryptocurrency explanation. I took a sip. And then I stopped nodding.",[11,318,319,320,323],{},"I had never tasted anything quite like it. There was this quality of — I didn't have the vocabulary for it then — ",[169,321,322],{},"depth",". The wine wasn't just sweet or dry or fruity. It had layers. It tasted like it had been somewhere, done something, waited for something. It tasted like time.",[11,325,326],{},"I drank two more glasses and then embarrassed myself by asking the host where it had come from and writing down the name in my phone with three exclamation points.",[148,328,330],{"id":329},"what-happened-after","What Happened After",[11,332,333,334,337],{},"I started reading. This is both my best and worst quality: when something interests me, I go all the way in immediately. Within three months I had read six books on wine, attended two evening courses at a school in the city centre, and started a spreadsheet — a ",[169,335,336],{},"spreadsheet"," — where I recorded every wine I tasted with notes.",[11,339,340],{},"The spreadsheet got unwieldy around bottle number 200. I switched to notebooks. I've filled four notebooks since then.",[148,342,344],{"id":343},"why-im-writing-this","Why I'm Writing This",[11,346,347],{},"Because I've been meaning to for years. Because I have things to say and notes I want to share and places I've been and bottles I've loved (and some I've been deeply disappointed by, which are sometimes the more interesting stories). Because my husband got tired of being the only person I could talk to about this.",[11,349,350],{},"So here we are. Welcome. I hope you find something useful, or at least something entertaining.",[11,352,353],{},"The cryptocurrency guy, for what it's worth, was wrong about everything. I'm still right about the Rioja.",{"title":15,"searchDepth":16,"depth":16,"links":355},[356,357,358],{"id":312,"depth":16,"text":313},{"id":329,"depth":16,"text":330},{"id":343,"depth":16,"text":344},"personal","/images/rioja.jpg","2024-01-20",{},"/posts/the-bottle-that-started-it-all",{"title":295,"description":300},"posts/the-bottle-that-started-it-all","kRokXwFofzLRJvteOJXWqHanyVD5TCoIKtwb2i31D0s",1775221018088]