
But not just any wine. The headwaiter remarks with surprise that usually the best wine is served early at the event, but they have saved the best wine for last. I love that normally the degree of how inebriated the guests are is inverse to the quality of what's being served. But who hasn't experienced the phenomenon of wine, beer, cocktails, or anything tasting much better after the first few drinks have been consumed? I'm sure it's a technique still used by hosts today, although I like to drink "the good stuff" all night if I can afford to.
I like to fantasize about what the wine at the Wedding at Cana tasted like. I like to think it was more elegant than what was being made in the surrounding vineyards at the time. Would it have the finesse of a Burgundy from the best years, perhaps a preview of Domaine Romanee Conti? Perhaps the masterful power of a first Growth Bordeaux from a legendary vintage? Once I had a 1973 Riesling that still was as fresh and youthful as a new wine - my dinner companion declared, "This wine just makes me happy!" It could have been a white, after all.
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