I’m going to let you in on a little secret. I’m speaking of my secret to get the most value out of my sadly depreciating dollars from the wine lists at fancy restaurants in Europe. I’ve been doing this for a while, but never thought to tell anyone about it. You -yes, that’s you- will be the first. 😉
It occurred to me that my little trick might be of use to others when, at the beginning of our recent dinner at the lovely Greenhouse in Mayfair, my friend Tony commented that the sommelier must have taken a liking to me, spending a long time concurring with me on which wines to pick for our table. The sommelier on duty that night was a sweet, bespectacled Frenchman who really did spend a lot of time with his nose buried in the list searching for something suitable for us. Something like this happened not infrequently with me, but I’d never really noticed it until Tony made that comment that evening. I gave the sommelier a little puzzle to solve, you see, and he was doing his best to solve it.