Aston's guest spot

Jessica didn't mention how our little wine tasting lesson (what they called an "initiation") went. Well, as it turns out, the wine and cheese and choucrute (i.e. ham slices, or dead pig as I like to remind our vegetarian blogmistress) portion of the lesson was at none other than Baud & Millet, the restaurant at which we ate the night before. We had such a good experience there, though, that we didn't mind going back at all. This time around, we got to visit their underground lair where their lovely cheese buffet was kept. It was housed in a cold room, about 100 square feet, filled with 150 different types of cheeses... the smell is akin to feet, or, if you're Canadian, a hockey locker room.


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Considering that they had 150 different types of cheese, you'd think they'd have an equally impressive selection of wine... alas, that was not the case. We were only offered a total of 3 different types of wine and were only offered one glass of each type, dashing my hopes of getting plastered that night. Still, I suppose the point of the initiation was to get a better understanding of wine, which we did... it was nice to be able to compare three distinctly unique types of wine to get a good feel for concepts such as cherry, blackcurrant, oak, tannins, and all that good pretentious stuff.

Here's a picture of me and Jess in the underground lair of Baud & Millet.