Nectar was a good restaurant, all the more so for being about 50 yards from our hotel room. Our server, whose name might have been Nicole but I didn’t pay attention that closely at the start and I’ve since had a couple glasses of wine, was quite pleasant and eager and, when she heard we were visiting from Seattle and would in fact be partaking of the wine-touring experience for which the Sonoma and Napa regions are most known, gave us a bit of a wine-country lesson on how one can think of the various types of wines as similar to different types of milk in the mouthfeel* department. You know, how whole milk feels very rich and has a lot of body to it, and the milks with lesser amounts of milkfat feel a bit a less substantial in the mouth all the way down to the fat-free stuff which is just white water and how absurd is that?, and wines have a similar quality and we should be sure to pay attention to the mouthfeel while we’re on the wine tours.
Charming young woman, she got a good tip. And the meal was good too.