Wine is okay with food, but it goes better with good conversation.
It is only because I am a fanatic about staying on schedule that I force myself to button up my raincoat and take the elevator downstairs and out onto the windy March streets of Manhattan after spending an hour talking with Nicole Rolet and drinking her Chêne Bleu wines.
A conversation with Vidal-Fleury's Guy Sarton du Jonchay.
Guy Sarton du Jonchay, managing director of the Rhone’s Vidal-Fleury wine concern, was in United States recently, and, although schedule conflicts prevented me from tasting wines with him, we were able to speak by phone.
