Page 18 of Love, Take Two

He wanders off toward the next tasting station, leaving us in the wake of his commentary while other guests exchange glances.

"Welcome, wine lovers!" The sommelier, a sophisticated woman named Celeste, calls for everyone's attention. "Today we're going to explore five exceptional wines from different regions, each paired with complementary flavors that will enhance your tasting experience."

She explains the proper tasting technique—swirl, sniff, sip, savor—while servers distribute the first wine, a crisp Albariño from Spain.

"The key to wine tasting," Celeste continues, "is to pay attention to how the wine evolves in your mouth, how it interacts with different foods, and how sharing the experience with someone enhances your appreciation."

Vada and I find ourselves naturally gravitating toward a high-top table, and when we start tasting, it becomes immediately obvious that we both know more about wine than the average wedding guest.

"Citrus notes," Vada says after her first sip, "with mineral undertones that suggest coastal soil."

"Definitely coastal," I agree, swirling the wine to release more aromatics. "The acidity is perfect for the oysters they're serving with it. Classic Spanish pairing."

Celeste overhears our conversation and approaches with obvious interest.

"Fascinating," Celeste says, studying us with the expression of someone solving a puzzle. "You're picking up complementary notes and building on each other's observations."

"The second wine," Celeste announces to the group, "is a Burgundian Pinot Noir from Oregon's Willamette Valley."

This wine is more complex, and I watch Vada's face as she tastes it, noting the slight furrow in her brow that means she's analyzing something complicated.

"Earth and cherry," she says thoughtfully, "but there's something else. Something floral?"

"Rose petals," I add, taking another sip. "And maybe a hint of tobacco from the oak aging."

"Show-offs," Derek announces loudly from the next table. "Leave it to Vada to turn wine tasting into a competitive sport."

"We're not competing," Vada says with admirable patience. "We're just sharing observations."

When she reaches across our table to try a cheese pairing I haven't sampled yet, her fingers brush mine, and the contact sends electricity up my arm that has nothing to do with wine and everything to do with the woman creating it.

"Try this with the Châteauneuf-du-Pape," she says, offering me a piece of aged Gouda on her fork.

"Perfect pairing," I say, though I'm more focused on the fact that she's close enough that I could kiss her without moving more than a few inches.

"Isn't it?" she agrees, but her voice is slightly breathless, and I catch her glancing at my mouth for just a moment longer than necessary.

The fourth wine is a complex Barolo that requires significant discussion to properly appreciate, and by this point, Vada and I are standing close enough to share the same glass if we wanted to, heads bent together over our tasting notes, creating the kind of intimate bubble that excludes everyone else.

"Leather and roses," Vada says, so close to my ear that I can feel her breath against my neck.

"With hints of tar and cherry," I add, hyperaware of how good she smells even under the complex aromatics of the wine.

"The final wine," Celeste announces, apparently oblivious to the romantic tension drama happening at our table, "is a dessert Riesling from the Mosel Valley. Sweet, complex, and perfect for sharing intimate moments."

Of course the final wine is specifically designed for intimate moments.

This wine is honeyed and complex, with layers of flavor that require slow, careful consideration. Vada closes her eyes while she tastes it, and the expression on her face is so genuinely sensual that I have to look away before I do something stupid like lean over and kiss her right here in front of everyone.

"Apricot and honey," she says with a little sigh of appreciation that does things to my pulse rate that wine has never done before.

"With mineral undertones that keep it from being cloying," I add, trying to focus on the wine instead of the way her lips look against the rim of the glass.

"Perfect analysis," Celeste says with obvious approval.

By the time the tasting ends, we've somehow become the unofficial stars of the session. Other guests are asking us for wine recommendations, Celeste is exchanging contact information with both of us for potential future collaborations, and someone has definitely captured enough footage of our "wine chemistry" to create viral social media content.

As we're leaving the pavilion, Derek intercepts us with the determination of someone who has consumed significant amounts of wine and has opinions to share.

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