Woo, savagery! I reckon we should write a book, based on serious research,
on the massively complex and finegrained differences between fucking cheap
brands of wine/brandy etc.
"Booker's cooking sherry opens with a bouqet akin to... Marks and Spencers-
no, Burton's underpants, the initial taste blending smoothly between cough
mixture and syrupy piss as it rolls back across the palate..."
Cos I'm sure there's just as many sensory and semantic distinctions to be
drawn between the cheap stuff, if people'd spend the time learning to taste
them. Just like you could (if you wanted) write tomato-ketchup appreciation
books.
Dave Pape
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Always bet on the guy with the spine.
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