I have to say, I’ve never drooled much over diamonds. I grew up on Breakfast at Tiffany’s and will point you to this scene that supports my stance:

Salesman: IS THERE SOMETHING SPECIAL YOU HAD IN MIND?

Fred: WELL, WE HAD CONSIDERED DIAMONDS, AND I DON'T WANT TO OFFEND YOU, BUT THE LADY FEELS THAT DIAMONDS ARE TACKY FOR HER.

Holly: OH, I THINK THEY'RE DIVINE ON OLDER WOMEN, BUT THEY'RE NOT RIGHT FOR ME, YOU UNDERSTAND.

Love it. But last night I went to a very New Yorky and grapefriendy Wall Street Journal event. The head sommelier at Bar Boulud, Michael Madrigale, paired wines with diamonds at the De Beers store (two blocks south of Tiffany, but lovely nonetheless). And once you pair anything with wine, grapefriend is in.

So Mike, who is adorable and my new favorite person after hanging out with him for a while, brought a whole list of wines that reminded him of certain diamond pieces in the store. I call the matches winemonds.

For a “feminine” piece, he paired it with Chambolle-Musigny, a Burgundy Pinot Noir. The nose on this was so fragrantly violet and the taste was light and pretty and complex. Very delicious. For a “wild” piece he chose a Gigondas, Domaine du Cayron. I could’ve DIED over the nose on this – black raspberry, cassis, with a hint of cracked pepper. I told Mike I’m not a huge fan of Gigondas and he said he isn’t usually either but loved this specific one. It was ok, but not nearly as amazing as the aroma. There were plenty others – loved the Louis Michel Chablis and, of course, the unpaired Veuve (sparkling champers goes with EVERYTHING).

I was a little surprised when we did not get diamonds in a parting goodie bag. That was weird, don’t you think?