Rod asked the restaurant server if he could speak to their sommelier about a specific bottle of wine. The expert arrived, explained the vineyard it came from, an award it had won and the subtle flavor Rod could expect. Then she poured a small amount into his glass. He swirled it around, sniffed it and sipped a sample from this $300 bottle.
“This is fabulous,” Rod said, before echoing the subtle flavors the sommelier described. “We’ll take a bottle, thank you.”
