Wolff was telling me recently about a certain Portuguese wine that he had quite enjoyed. My interest was peaked when he said, "Get this," And proceeded to roll off the components of a quite extensive blend. What got me was out of a blend of four or five varietals I only recognized one. It isn't even used anymore (the name not the grape). Not yet.

Maybe I'm too picky, but there just aren't that many high-end restaurants that appeal to me these days. High-end to me, by the way, means more than $100 for two people with appetizers and wine, maybe a dessert. Often the food is too fussy and sacrifices flavor and aroma for presentation and length of ingredient list. At reasonable prices too.