The Ecphorizer
|
|||
We all know that the enjoyment of fine wines may be enhanced by such factors as temperature and "breathing." Now tests by the British Government have revealed that the nose, bouquet, and finish of classic white wines may be further enhanced by the addition of diethylene glycol, a poisonous petrochemical normally used as an aircraft antifreeze. Your editor, GEORGE TOWNER, admits to tweaking his wine-tasting friends with "Our Own Wine Column" in this issue. The facts in the column, however, are true. Upon learning about the glycol scandal, George promptly drank up all the Austrian wine in his cellar so that it could not constitute a hazard to others. You can read about George's latest book here! Post-publication additions: The original article unfortunately, due to space considerations, neglected to include further German varieties of Niederpinkelbacher Gelblese, Kurfürstendammer Spätspätlese (also known as Morgenfrühlese), Potsdamer Schlosslese, Berliner Bärenlese, and Oktoberfester Bierenauslese. -Tod, 2008 More Articles by George Towner |
|||
Title:
E-mail
Print to PDF
Blog
Link: Summary: We have collected the essential data you need to easily include this page on your blog. Just click and copy!close |
|||