A cute angle

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.

…continued here.