With a heavenly slab of foie gras poached in Banyuls (thankfully free of any suspiciously white sauces), I ask our somewhat munchable sommelière if there’s a glass of Banyuls that might go better with it than our Condrieu. I don’t get one. Instead, she launches into a mini-soliloquy, explaining that what I really want is a dry red wine. Well, no I don’t…but she does seem convinced. I finally consent. It’s just as well she doesn’t return to inquire after the pairing, because it’s awful. We appear to have lost the love, the hottie sommelière and I.