Page 107 of Gone With the Wine

I’m struggling with more affection and gratitude to this man.

“Award?” Geno asks.

“Yeah.” Jensen smiles easily. “Everyone’s so proud of her. Nominated for the Star Winemakers Award for best cabernet franc.”

“Holy shit,” Vitto says. “That’s amazing.”

I smile tentatively. I’m not sure how happy he is for me.

But he breaks into a face-splitting grin. “Seriously! That is a high honor.”

“Thank you.”

They all congratulate me, even Uncle Geno, although I think he looks puzzled. I guess because it’s me. Ugh.

At that moment, Aunt Janet joins us, slipping her arm through Uncle Geno’s. “Hello Bianca. And Jansen. So nice to see you.” She looks at Uncle Geno, her forehead puckered. “I thought…well.” She shakes her head. “It’s just about dinner time. We should all take our seats.”

“Oh, I’m looking forward to the meal,” I say brightly.

Jansen and I return to the table and join the others sitting there who we met earlier. As the sun sets, the lights strung through the walnut trees come on, creating a fairy-tale atmosphere. Servers bring the first course—grilled artichokes with parmesan truffle aioli—and pour the paired wine.

“Artichokes are difficult to pair with wine,” I say. “I’m curious about this.”

“It’s a sauvignon blanc,” the server tells me.

I nod and wait until everyone has wine in their glasses to take a sip.

“How is it?” Zoe asks. “We need to hear from the winemaker.”

I look at Jansen. “What do you think?”

I smile slowly. “Dry. Some citrus, I think, and no oak.”

“Bone dry,” I confirm with a smile. “Light and crisp. I think it’s a good choice for artichokes.”

“I’ve been so immersed in harvest and learning technicalities about wine production, there’s been no time for sampling good food and matched wines,” Jensen says to the table.

“What about our picnic,” I whisper to him.

He grins. “Oh yeah. Fine dining.”

I burst out laughing and lean my head briefly on his shoulder.

Ooops. This is supposed to be a business dinner. I’m getting all sentimental and soppy.

The next course is a Caesar salad and the wine a chardonnay. An oaky chardonnay.

“What do you think?” I ask Jansen again.

“I think the acidity cuts through the creaminess of the salad dressing. And the full body complements the richness.”

“I agree. It’s perfect.”

The next course isn’t so successful for me. The pan roasted half chicken accompanied by asparagus, wild mushrooms, peas, and chicken au jus is delicious. The wine? A merlot.

“I think it works,” Jansen says.

“It’s fine. But this chicken is simple—no creamy or spicy sauce. I think the merlot’s a bit overpowering. But you know whatwouldbe perfect?”

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