Vinoculation

The Swiss chef came down the stairs after some bated anticipation, boldly stating that all dinner attendees must assist in the kitchen before enjoying their meals. Fool. Who was he kidding? I doubt one Swissman would stand a chance against a couple of dozen starving Cellarmasters members with a craving for (blood) red wine.

 I had the Salmon, Beef, then Crepes for dessert. I was entirely satisfied; the food was superb. The wines? A very hazy recollection. I remember a very good La Strada Chardonnay, a somewhat contrasting Gunn Estate Skeetfield Chardonnay, a wonderful Akarua Pinot Noir and of course the Sacred Hill Brokenstone Merlot. The Dows Tawny Port to finish was seriously slurpable, by the way. Bring on the fortifieds I say!