We dined at V&A tonight (our fourth time since 2008).
The wine pairings are served with each course and are designed to compliment and embellish each serving.
For example, we started with Pommery Royal Brut Champagne and continued with a pleasant Domaine King Estate Pinot Gris (serving: Applewood Sod Buffalo "Waldorf"). Next came a unique Kanbara Gohyakumngoku Junmai Ginjo (essentially a Japanese rice wine to go along with the Sake-Soy marinated Alaskan King Salmon). The next wine was a superbly fruity Cru "Montage Vineyard" Chardonnay (serving: Roasted Butternut Squash Soup w/Tortellini). Next came the '06 Trinitas Zinfandel (serving: Kurobuta Pork Tenderloin [NOTE: never confuse a Trintas Zinfandel with White Zinfandel, the bland overproduced popular wine that has no assets!]. Finally, a stately Quonto do Crasto Port was served. It was suprisingly rich despite its 2005 bottling (serving: assorted cheeses).
The wine portions are appropriate; however, collectively you will feel them. We have seen the uninitiated guided out the door because they had no idea about the total amount of wine they would consume.
Nevertheless, the V&A experience is just that: an experience. Each serving is singularly unique and memorable.
All the best.