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Embracing Bad Boy Wines

Embracing Bad Boy Wines

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It Takes A Bad Boy Wine To Age Into A Magnificent Wine. Wines without deep roots and tannin have no texture, depth and complexity. They are unable to age. If wines were labeled like other food, they would now read this creepy: “This wine was de-alcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tanning, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite, and Velcorin.” Wines used to be “Grapes and minimal sulfur (100 parts per million or lower.)”
It Takes A Bad Boy Wine To Age Into A Magnificent Wine. Wines without deep roots and tannin have no texture, depth and complexity. They are unable to age. If wines were labeled like other food, they would now read this creepy: “This wine was de-alcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tanning, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite, and Velcorin.” Wines used to be “Grapes and minimal sulfur (100 parts per million or lower.)”

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Categories:Types, School Work
Published by: Feed your head with a play by Pamela Olson on Sep 01, 2011
Copyright:Traditional Copyright: All rights reserved

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02/02/2014

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Daniel Essman added this note
fine essay...had to look up several words (didn't know fu*k-all about parker)...velcorin=dimethylcarbonate (eek!, its in everything and not listed as an ingredient because it "breaks down in the bottle"--to what? o, other things)...and "spoofulated" is a neologism i figure and means..."to spoof"...a fun educational read...thanks, P.O.W....

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