Wine-wise, I'm probably going to get myself a Galpin Peak pinot noir. Also a nice dessert wine (a tokay) or perhaps a port, since I don't normally indulge in dessert wines.
Food wise, I will attempt to find a little caviar. Also, amaretti are essential. And some nice cheese. A crumbly wensleydale, perhaps? Or a tangy cheddar? Or salty ammoniac tallegio? Stinky blue cabrales? See, this is where I get stuck.
Damn, now I'm hungry. Why isn't it lunchtime?
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