But does it get you drunk?

[Sharon Bowman]

Wine tasting notes have a rival.

"This coffee is a wonder: a dry aroma of figs, the finest oolong tea, and chocolate ovaltine, leads to a pour-over of aching elegance. The body is full without being crass, and the coffee has the expansive, warming acidity of pimenton. From hot to cool, the coffee exhibits a consistently knowing, low-key radiance - almost a nonchalance - as if the marron glacé bottom notes know full well that they will inevitably ascend through mid-notes of acacia honey to top notes of strawberry leaves and damp alfalfa lingering, with regret, at the aftertaste of sun-warmed granite and pine needles."

 

[SFJoe]

originally posted by Sharon Bowman:
Wine tasting notes have a rival.

Who would dare put up such a note on a wine? Concede defeat, vinous scribes!

 

[Marc D]

I laugh at the note, as I add a slight sprinkle of cinnamon and the tiniest amount of cayenne to the French press coffee this morning.

 

[Andrew Zachary]

Blue Bottle at its most effusive. Can't decide if I want to drink the coffee or read more food porn.

 

[Brad Kane]

Think just how much better it would be with some milk and sugar.

 

[Ken Schramm]

My cardiologist told me I have to cut way back on my sun-warmed granite and pine needles.

 

[Unknown]

originally posted by Brad Kane:
Think just how much better it would be with some milk and sugar.

away with chaptalization and malolactic!

 

[Oswaldo Costa]

originally posted by .sasha:

originally posted by Brad Kane:
Think just how much better it would be with some milk and sugar.

away with chaptalization and malolactic!

a specter is haunting Europe!

 

[Jeff Grossman]

originally posted by Sharon Bowman:
Wine tasting notes have a rival.

Perfume aroma notes are also whacked-out.

 

[Yixin]

I wish I was up to the task of translating Chinese tea tasting notes. Many of the masters have different notes for each successive steep as well.