Summary
A FELLOW wine writer who plies his trade with an esteemed publication Stateside, recently told me how he caused consternation at a champagne dinner in Reims by ordering a claret with his main course. "There was a great deal of huffing and puffing on my table, as the Champenois insist that they have a champagne for every dish," he said.
The impertinent guest, who shall remain nameless, even had the temerity to charge it to his host's account - a prominent champagne house. "But the funny thing was, after it was served, the person who was chairing the dinner congratulated my choice and ordered some for himself."See the full content of this document
Extract
Amber Nectar
Whether this was just good manners, we shall never know, but it underlines my guiding principle in life: never be afraid to break the rules. So this week I went shopping ...
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