By George she's got it!

Well almost!
Tried very hard to get macro right, with my new camera, and was quite pleased with this shot.
I'm waiting for the weather to improve, and will then try some outdoor shots.

This is a very old necklace which belonged to my mother, and I believe my grandmother.
I do wear it occaisonally, as although it is only glass I think it is pretty.

We had a very good wine tasting last night.
Richard, who did the tasting, was so interesting and amusing,, and really knew all about the wine and food combination.
We enjoyed all the wines he brought. Not cheap, (arround the £10-12 mark)
but well worth that bit extra. (drink less wine, but better quality!)
The types of wine he recommended to go with Chinese food were:

Riesling d'Alsace (white wine).........Very good with steamed fish, or vegetable dishes.
Chenin Blanc (this is the name of the grape variety), white wine from the Loire (make sure it is dry) .....good with sweet/sour food and things cooked in soy sauce.
Brouilly (one of the Beaujolais villages, made with the Gamay grape)........although a light red wine, it goes well with meat dishes, cooked with soya sauce.
A New Zealand Pinot Noir (Not a Burgundy Pinot Noir) ........... another red, to go with lamb,beef,duck, things cooked in oyster sauce.
A Spanish red made for a mixture of grapes, Grenache,Syrah,Carignan and Cabernet Sauvignon, not one you would normally have with Chinese food as it is quite a dark red, but with a hint of spice, goes well with Szechuan cuisine, which uses galic, chilli peppers, and is very spicy.
The last one was a sweet wine from Austria, made from the Muscat grape. Not too sweet, has a lovely smell of grapes.(yes I know they are all made from grapes, but not all wines smell of grapes).......... worth a try! The Chinese cook sweet and sour together, so why not a sweet wine!

We enjoyed all the wines on their own, even without the food.

The Chinese banquet we had afterwards was delicious.

A good time had by all!