The Legendary 1967 Pomerol

It's been about seven years since my dinner at March in New York City. Mistress Botrytis (name changed to protect the innocent) and I dined there on a comp and had the meal of our lives. There are bites of food that I will always remember like the amazing two-bite lobster purses or the seared foie gras accompanied by a Sherry that was specifically made to go with the dish. The Swiss white wine was another first, understated, delicate, and perfect with our first courses. The word "excess" comes to mind, but I suppose that's really what made the meal special for me. There will never be another meal at March since the restaurant closed it doors a couple of years back, but I'd like to recount my experience for you here. I hope we didn't personally put them out of business! j/k