my guest appreciates better wines and often mentions the cru’s established in 1855. I don’t want to appear ostentatious or patronizing, but a barolo will not do here.
This guest is my client, hence money is no object. The restaurant has one of the finest wine cellars in the US. His views on wine are 100% Gallic; guess the type of restaurant?!! He knows at least as much as I do, even complements my cellar, except for what he calls the riff raff elements (i.e. Non French vintages). He is looking for me to choose and impress him, that’s his game. Think red!
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I need to select a fine french wine at dinner in a very upscale NYC restaurant. Money is not a problem, but…
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