A few more years ago than I’d like to admit, we were enjoying a special dinner in Portland, Maine, where our waitperson recommended a bottle of wine to accompany our dishes. We trusted her enthusiasm and agreed to go a few dollars higher than our usual ceiling.
It was well worth it and, as we learned later, the restaurant was pricing the bottle at retail rather than the usual three- or four-times any store tag. More points.
We took one sip and knew this was like no other white wine we’d had before – or, for that matter, since, not even from the same winery. It must have been a superfine vintage. It had an edge we could only describe as stony – something crisp, clear, sharp. And it did, indeed, enhance our five-star experience.
Trying to find that edge again has become something of an ongoing challenge. We’ve had some fine sauvignon blanc bottles since, but the holy grail remains a quest.