I remember the story of a newly appointed food critic arriving with friends at a brand new, über high‐end restaurant in New York City and after pondering the menus, he felt certain he had uncovered the perfect wine to match the chosen dishes. When the selection was suggested to the sommelier as a possible pairing, the sommelier simply responded with a single word, "No". As rude as this might seem, the sommelier really did know his stuff and demonstrated as much by steering the group towards an even more appropriate selection, thus bringing their dining experience to another level.