The crisp taste of the wine

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My colleagues offered me a birthday present for my 40th spring: one whole day at the school of wine in Paris. So I set my alarm to wake up early on a Sunday morning and studiously dragged my feet to school … to get drunk!

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Seriously speaking, the wine class was really interesting. I was taught stuff like what type of wine I should serve with what type of food. Actually, marrying savours is mathematics, chemistry, natural sciences and geography combined. Knowing this would surely not make your life any easier when it comes to preparing meals from now on.

While testing our capacity to put a name to a smell, I got it right for “Cannelle” (cinnamon). I will never forget the smell of that spicy tea from Starbucks I once tried to smuggle into the cinema and that spilled into my handbag. Sometimes, hitches like this one can be useful for developing the senses. Certainly, my senses will never forget the Ecole du Vin experience … hiccup !!

*Pictures taken at Village de Bercy.

As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”
— Ernest Hemingway (A Moveable Feast)

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