Given what we do for a living, Tony and I don't often get to go out for dinner, but when we do, we try to go big.
A few weeks ago, we went out for a meal at 1* Club Gascon. We went for their Taster Menu with wine pairings (which is usually our go to as that way we don't have to make any decisions about what we are eating and I don't have to pore over the tome of a wine list and give myself a headache), luckily they were able to cater for me being gluten intolerant (which as I am getting older seems to be less severe which is quite exciting, though dairy is becoming less of a friend...), and we decided on their mixed taster and vegetarian taster (I am trying to eat less meat, and also, it was so nice to be able to try so many different things). They cleverly paired the same wine to both menus - something I would like to do more of at Copper & Ink, but equally, I do like to pair to the food in a more concentrated and meaningful way - and we tried some really lovely wines. I did find, however, that their sommelier, whilst incredibly charming and clearly vastly knowledgable, didn't really give us a lot of information about why he had chosen the wine in question, or much about the wine itself.
I promise I will make a point...
During the meal, we had a really lovely Riesling and that prompted a conversation between Tony and I about dessert wines vs still wines and what makes a dessert wine a dessert wine. I proceeded to talk to him about straw wines, and noble rot and fortified wines and he said he was fascinated.
I was then wondering if perhaps as I learn more about wine, I share it with you here. We can basically create a glossary of wine terms and then I can review wines as and when I try them and put those terms into practice.
What do you think? Would this be interesting? We can start with the letter A and work our way through both wine terms and types of grapes?
Let me know...