And so the restaurant critic walked in and was immediately seated at the best table in the house. Perusing the menu, he nibbled on an amuse bouche of periwinkles bathed in truffle oil.
He ordered a light Liebfraumilch and was presented with one of Moselle's finest special bottlings, it redolent floral aroma filling his nose and tickling his palate.
Meanwhile, the nine-to-five day worker on rare splurge with his wife was served a basket of six day old moldy baguette slices.
He ordered a California Pinot Grigio and was "rewarded" with some white plonk from Carneros valley - it's acidity matching the aridity of such a desert terroir.
Last edited by David A. Goldfarb; 06-25-2008 at 01:14 PM. Click to view previous post history.