
I had a bottle from the Wachau region last night and it was sublime. My first encounter with this particular wine was when I had a head-to-head with a snobby sommelier in France some months ago. It was a bit of a ego battle and the sommelier was clearly not impressed with the wine knowledge of the "so-called" imposter from the south. It was a clear case of him feeling inadequate due to some questions I asked him on a particular matter... no surprise there... Champagne! Now for those who dont know it... sommeliers in France simply "will not be outplayed" on the field of Champagnes...but this sommelier in question came up short. So to redeem himself, he put in a "sucker punch" with his questions to de-rail my proverbial knowledge train. And this is where I stunned him with my reply to his question: What is the most difficult food-and wine pairing? Easy game (i said to myself): GV and asparagus!