What I drink when: Marion Von Adlerstein
Working for an advertising agency in Sydney in the 1960s, Marion von Adlerstein remembers a time when long client lunches were still de rigueur and afternoons finished with drinks in the boardroom. The drinks served were mostly beer, spirits or fortified wines such as sherry. Wine was still regarded as ”a little bit of plonk” and if you ordered champagne at a bar, you received an Australian sparkling such as Great Western. All that changed for von Adlerstein when she met the man who would become her second husband, reports The Sydney Morning Herald.