It all began with grading wines.
On principal I try never to pay more for the wine than the main course; certainly, no wine should cost more than the meal for one diner. Nevertheless, I have been lucky enough to have French friends or business acquaintances who have chosen and paid for a wine that would have been far above my budget. Some of those wines were incredible; I admit that they were good enough to be worth the price that was paid; they were genuinely fantastic. I have also tasted other wines that should never have been uncorked and they were sent back. There is no way that you can accept a wine that has gone off. (A wonderful wine, within my budget, in one restaurant, has on more than one occasion become undrinkable in another restaurant. (Despite the same vintner and the same year if the wine has not been kept well you can taste it).
Bleu d'Auvergne AOP, the French Blue Cheese. Bleu d'Auvergne in French Cuisine.