You May Kiss the Bridesmaid - Camilla Isley Page 0,35

back to drinking regular, run-of-the-mill wines? My palate is getting used to America’s best.

Unbidden, my treacherous brain follows that same train of thought, but in a different, dangerous direction. How will I ever go back to dating regular, run-of-the-mill guys? Archie is the Cabernet Sauvignon of dating. He’ll ruin men for me.

In search of a distraction from these disturbing thoughts, I finally pay attention as the estate’s sommelier explains the tasting notes of the vintage we’re sipping now.

“You’ll find rich flavors of blackberries and black plum, dried herbs, sweet oak spices, vanilla bean, and toasted almonds. Take another sip,” the sommelier instructs. “Appreciate how all these aromas unfold in mesmerizing layers, sending a wave of deliciously intense complexity across the palate in a tasty expression of power and elegance.”

But hearing the wine’s merits is no use as a diversion. My mind keeps associating everything with Archie. In the few short days I’ve known him, I’ve realized Archie has just as many layers of complexity as the wine in my glass. He can be both sweet and strong. But also the most attentive, considerate, well-mannered man, only to transform into a sexual animal two hours later. Still alert to my every need, but definitely not poised about satisfying them. And those washboard abs. I know it’s a superficial feature compared to his other qualities, but, gosh, I’ve never seen abs so defined in real life. The muscles are so hard I could grate any of these cheeses on them. And ours is just a fling so it’s okay for me to be a little superficial and relish the most perfect six-pack I’ll ever touch.

“Most of these characteristics,” the sommelier continues, “can be attributed to the magical nature surrounding us. Here, our grapes thrive on ideal soil and perfectly balanced weather conditions with just the right amount of sunlight and rain.”

Mmm. That makes me reflect on how I don’t know much about Archie’s background. My knowledge stops at the groom-related basics: he and Logan met in college and stuck together ever since, merging their friendship with their professional lives. But what of his life before college, of his family, or of where he went to high school? Who was his first kiss? Why did he major in Geography in college? I want to discover all of this and more about him. Will I have the time? A few days seem too short a period to satisfy my curiosity.

“But good soil is not all it takes to make superb wine,” the sommelier carries on. “There’s a science to turning perfect grapes into a perfect wine. First, we hand-harvest them with three stages of strict sorting: on the vine, then by individual clusters, and then again by single berry following the de-stemming. The grapes that make the cut are then moved into traditional French oak tanks for cold soak, fermentation, and extended maceration…”

I zone out as the explanation continues. My thoughts return to Archie, and I can’t help but cringe as I contemplate the number of women it took to make Archie such a great lover. If a Cabernet Sauvignon takes twenty months of barrel aging to reach its final, perfect blend, I wonder how many years Archie had to play the field to become as skilled as he is today?

And why do I have to obsess about his past? Can’t I just enjoy the final product?

Yes, I can, and I should. But again, just as with the wine, I’m getting used to the best and it will be hard to go back to dating ordinary men. That is, once I’m ready to dip my toes in the dating pool again.

Mmm…

I bet no one can grow a beard as soft as his.

Oh, do we like beards now? a little prickly voice asks in my head.

Not beards, plural, only a very specific one.

Hon, you sound like someone who’s bitten off more than she can chew, the voice replies.

I sigh, silently agreeing with my conscience.

Twelve

Summer

Tonight the hen and stag parties are supposed to merge. Yay! The resort has cordoned off a wide area near the pool and reserved it for the wedding party. The weather is playing along, making it okay, with the help of a few strategically placed patio heaters, to eat outdoors. Dinner is going to be self-serve, and the menu is all things barbecue: steaks, hamburgers, hot dogs, ribs, grilled chicken, and vegetable shish kebabs. There’s even a seafood station with grilled shrimps and salmon. The various grilling stations are assembled in a