THERE’S A THEORY, neither scientific nor widely held, that says everything you drink chilled tastes better within sight of significant water.
It’s my theory and as such, I’ve done more than most to put this to the test. Magnums of Provencal rosé consumed in beachside bars along the Med, with the sun bouncing off the shiny decks of oligarchical superyachts and the full gamut of Euro
