Chapter 21: Playing the Fool to Trick the Tiger?

Johnson was thoroughly enjoying himself; his sensitive sense of smell allowed him to perceive charms far beyond those of ordinary people. No wonder even the emperor was entranced, unable to extricate himself. The perfumer noticed Johnson’s extraordinary nature—it wasn’t mere affectation, but a genuine appreciation for the subtle beauty of agarwood. She spoke sincerely, “Our chairman is also obsessed with the art of fragrance and has deep connections at the place of origin, so we’re able to acquire the finest materials.”

“If you have time, you should join us for more exchanges. We hold regular gatherings, and I assure you, your visit will be worthwhile.”

Johnson gladly agreed. He would frequent the place even without invitation, surprised to discover another source of delight besides gourmet food!

“My name is Lina, a senior perfumer.” The beautiful woman stood up and escorted Johnson to the door, suggesting, “Our club’s wine bar on the tenth floor is excellent, I think it suits you—a private recommendation.”

Johnson went directly downstairs to the wine club, followed the attendant to a luxurious private suite, and awaited the one-on-one service from a professional sommelier.

“Mr. Johnson, hello. I’m Ding Mengyao, the club’s chief sommelier. It’s a pleasure to serve you.”

The refined beauty, with an elegant disposition, caught Johnson’s attention. Chief sommelier? Intriguing.

Ding Mengyao asked a few simple questions and, learning Johnson had no special preferences, had the attendant bring two bottles of wine. She picked up a clean white towel, wiped the bottles, then used the small knife on the corkscrew to cut the foil in a circular motion around the bottle’s neck.

“It's important not to rotate the bottle at this stage, as it might disturb the sediment settled at the bottom.”

“After removing the foil, wipe the mouth of the bottle clean with a cloth or napkin, then insert the corkscrew’s tip into the center of the cork. Be careful not to drill at an angle, as it can break the cork.”

She explained while demonstrating, her right hand gently twisting clockwise to insert the corkscrew into the cork. Holding it, she gave a delicate shake or turn, quietly and gracefully extracting the cork. She wiped the bottle’s mouth again before pouring the wine.

Johnson watched Ding Mengyao’s every move in silence, learning by observation. In truth, wine tasting, like the art of fragrance, prioritized process and ritual. Even the finest wine, when encountered by the uninitiated, was wasted—pearls before swine!

Ding Mengyao gently poured the wine into a decanter; the aroma of wine typically needed time to fully emerge. The purpose of decanting was to dissipate unwanted odors and flavors, and to promote oxidation.

She swirled the decanter lightly, increasing the surface area of wine exposed to air, accelerating oxidation and allowing more fragrance to be released.

After a full five minutes, Ding Mengyao took out three glass goblets, elegantly filled each to one fifth, and invited, “Please taste and give me your thoughts!”

Johnson picked up his glass. He had read some wine tasting guides before and knew the general procedure. With three fingers, he gently held the glass, first observing the color.

Good wine should be clear and lustrous, not cloudy. Ideally, it’s best to observe under natural light, against a white background. Usually, the older the red wine, the paler its color; the younger, the deeper. White wine is the opposite—the older, the darker; the younger, the lighter.

He first smelled the wine in its still state, then swirled the glass to let the wine come into contact with air, releasing its aroma.

Bringing the glass closer, he inhaled, savoring the scent. The first aroma was direct and subtle; the second, richer, more intense, and complex.

When smelling, one should dip the nose into the glass, taking short sniffs rather than deep breaths: Is it fragrant? Is there a pure fruit aroma?

Or is the scent coarse, closed, faint, fresh, acidic, sweet, rich, cloying, stimulating, intense, or shy?

Taking a deep breath, he couldn’t help but exclaim, “Excellent wine!”

He closed his eyes, conquered by the wine’s complex and marvelous flavor, murmuring, “Blackcurrant… oak… chocolate… and floral notes!”

“Plenty of tannins, accompanied by rich dark fruit… black truffle… and tobacco—an enduring, mature fruitiness that lengthens the aftertaste. Superb!”

“You…” Ding Mengyao was astonished, never expecting him to be so knowledgeable about wine, so familiar with its aromas—only a true professional could manage such a feat.

She composed herself and said seriously, “Chateau Latour, vintage 1995, premier cru, the mighty Latour!”

“There’s a saying: if Lafite is a tenor, Latour is a bass; if Lafite is a lyric poem, Latour is an epic; if Lafite is a graceful waltz, Latour is a bustling parade!”

“The body is full, stable, and rich, with strong tannins. One can sense the intense blackcurrant, fungi, vanilla, oak, minerals, berries—the taste explodes in the mouth!”

Wine among kindred spirits is never enough. She opened another bottle and handed it to Johnson: “This one is a bit niche. Please review it.”

Johnson took the glass and noticed a change in her attitude. When it came to brands and origins, he still needed to learn. But when it came to taste and scent—well…

He inhaled deeply, tasted, and smiled, “Complex aroma—smoke, char, blackberry, and a hint of truffle…”

“Rich with black truffle, chocolate, vanilla oak, and a touch of earth and minerals, the palate is intense and complex…”

Ding Mengyao took a deep breath; indeed, she’d encountered a master. She sighed, “Chateau Haut-Brion, vintage 2004—you truly are an expert!”

She poured another glass, tasted carefully, and let the wine circulate in her mouth, lips pursed as if whistling in reverse. She swirled the wine with her tongue—up, down, front, back, left, right—so the tongue could fully taste the three main flavors: sweetness at the tip, acidity at the sides, bitterness at the base.

Then she let the wine touch the entire palate—upper and lower jaws—to feel its acidity, sweetness, bitterness, richness, thickness, balance, and harmony before swallowing to savor the lingering finish.

Finally, she tilted her head, opened her lips in a small “O,” as if the wine might spill, then inhaled as if drawing the wine back in, letting the aroma spread throughout her mouth, then slowly swallowed or spat.

She gently made “tut-tut” sounds while tasting, drawing the aroma into the rear nasal passage, discerning deeper flavors within the mouth.

Johnson watched and learned, cherishing this rare chance to exchange with a master. Though he possessed unique talents, many skills required deeper study to master.

“Do you find the finish of this wine a little unusual? There’s a… indescribable sensation!”

“Yes, the tannins linger, and the oak flavor is especially strong…”

“That’s right—I recall now, this batch of Lafite was aged in American oak barrels, locally known as ‘the angel’s share!’”

“It feels as if these grapes are somewhat different from traditional Cabernet Sauvignon—seems bolder, more vibrant, perhaps? A taste of sunshine!”

After their deep exchange, Johnson’s gifts left Ding Mengyao, the chief sommelier, astonished. She had never encountered someone with such acute taste.