I write about wine for a living, so balance is a familiar concept. But outside my 9-to-5, balance can feel a little more elusive. I\u2019m talking, specifically, about trying to achieve physical equilibrium by following long nights of wine tasting and rich dinners with exercise and healthy eating. Sometimes, the only cure is a hardcore morning sweat session, but no one says it will be easy. To give you a sense, this was my thought process the morning after a long night.\r\n\r\nMinutes 00:00\u20135:00: O.K., three miles. I can do this. Twenty-five minutes isn\u2019t that long, and before I know it, I\u2019ll be enjoying that yogurt parfait I\u2019ve been dreaming of since the cab ride home last night. Two minutes has already gone by. I\u2019m one-twelfth of the way through. This isn\u2019t so bad after all. In fact, I feel surprisingly good!\r\n\r\n05:00\u201310:00: This is strange, why am I not sweating? It\u2019s 75 degrees and sunny. Am I really that dehydrated?\r\n\r\n10:00\u201315:00: Whoa, this track is really intense on my legs. Am I running uphill? Can\u2019t be. I\u2019ve run this same track for more than a year now. Must\u2019ve been the heels I wore last night. Or the dance moves that came out later in the evening. Hey, the tasting was on Bowery on a Friday night, and at least I got a good jump on today\u2019s workout.\r\n\r\n\r\n\r\n15:00\u201320:00: O.K., I\u2019m struggling. It must be really humid today. Flights of Burgundy, like the Joseph Roty selection I enjoyed alongside last night\u2019s dinner of roasted mushrooms and potatoes, always make me feel a certain way, but usually it\u2019s not like this. It\u2019s usually more of an irreplicable sensory overload of a voyage that transports me straight into the heart of the C\u00f4te d\u2019Or itself. No, nothing like this.\r\n\r\n20:00\u201322:00: What is that noise? Is my breathing actually this loud? I can hear myself through my headphones. Am I in a wind tunnel?\r\n\r\n22:00\u201324:00: Focus. Focus on something good. Like the cheese. Oh, the cheese! Gevrey-Chambertin and a plate of Burgundian cow\u2019s milk cheeses, perfectly accompanied with fruit jams and Marcona almonds? Never mind, the suffering is totally worth it...\r\n\r\n25:00:\u2026Except for the fact that everything internally is on fire. Regardless, I MADE IT! Go me. Time for a celebratory mimosa?