Burroughs (yes, that's his first name) was pouring wine for us and he studied at the Culinary Institute … he decided to pair our Viognier with a nice combination of Pluot (plum/apricot mix) and "PCP" (ok, so maybe it was salt and cayenne, but he told us it was PCP). First we took a sip of wine, then we took the pluot, dipped it in PCP, then ate it, then sipped the wine. Delish!