Oenophiles often wax poetic about their august wine tastings: "This Reisling has a buttery undertone." "This Chablis is quite flinty." "This Bordeaux has just the barest hint of cherries … or apricots … or almonds." I’ve always found this quite curious. If I am paying $85 for a bottle of wine, why can’t it just taste like a good wine? If I want the taste of cherries, I’ll just buy a $1.25 can of Dr. Brown’s.
3 comments:
Alright ... it's been a long time since I paid $85 for a bottle of wine. But if I did ...
George would have us believe that he is not a snob. He may no longer perceive the buttry undertones, but his opinions always exude a hint of cherries, parsnips and gassey superiority.
But, in the spirit of Christmas and gassey superiority ... every time DEN passes gas, an angel get's its wings.
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