I swirl the glass and stick my nose in it. Fruit. Sun. Taking a sip, I taste citrus, hay and rock. Right away I wonder if there might be another bottle. I dig into the buttery sablefish and dainty carrots that have just been brought in and drink another mouthful, letting the wine’s clean finish linger. As if reading my mind, my host pours again. No, I’m not dining at a winery restaurant, and the man topping up my glass isn’t a sommelier or even a waiter. And although I’m technically in a cellar, it’s the basement of the nondescript Land and Food Systems building at the University of British Columbia. Yes, all this wining and dining is in the service of science.
October 28, 2010