Exploring Wine, Decanting, and Life Changes

A humorous and curious dialogue delves into the dilemma of ordering expensive wine in a posh restaurant that requires decanting, sparking questions about decision-making on wine preparation. The chapter transitions into historical accounts of using fish guts and bladders in winemaking and beer brewing, while also touching on the impact of COVID on a former award-winning pub owner now retraining as a health and safety officer. The conversation extends to taxation history, accounting performance, and debates on aerating wines, sprinkled with jokes about the uncertainties of opened wine bottles.