1936 Shaking in the 60's by Eddie Clarke
In November 1959I received the honour ofbeing made a Chevalier du Tastevin at the Chapitre held at the Chateau du Clos de Vougeot. Mysponsor and old friend was HerbertDurston whom I consider one ofthe best authoritieson winein Britain,therefore I have asked him to give his views in the pages later on,which refer to Burgundy, Bordeaux and other great wine growing districts. MayI add to attend a dinnerin thecompanyof Herbertand other good friends ofminein the Wine Trade,issomething unusual.Unlike mostdiners who will order their mealand then choose asuitable wine,myfriends will makea complete study ofthe wine list: the shippers and vintages will be discussed,and then the wines will be selected and instructions given as to which order they must be served and the temperature required.Then the second consideration is given to whichfood will go with which wine.Thatin myopinion is the mark ofthe true wine connoisseur.
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