Feed Us Back: Comments of the Week

The new food-lebrity? She’s coming up a lot lately.

– Thanks to everyone for your awesome advice on how to be a wine snob:

JoeHoya: Either of these should work, depending on how you’re feeling:

“You can call a wine red, and dry, and strong, and pleasant. After that, watch out…”
-Kingsley Amis, Everyday Drinking

“It’s a bold wine with a hint of sophistication and lacking in pretension. Actually, I was just talking about myself.”
-Meg Ryan, French Kiss

Maids: I recommend that you use the word viscosity a lot. that shows true wine snobbery

Tim: Getting hyper-specific on the color is a great way to sound smart w/o any real wine knowledge.
Also, just like a shitload of fruit that the wine reminds you of. If you can’t taste anything, just make it up. Start with “grapes” but always insist that there’s a hint of juniper berries in the back. Do the same thing with the smell, only refer to aromas as being “on the nose.” Decide if it’s acidic or mild and report your decision snob-ily. Also decide if it’s more thick/cloying or thin/slick on your mouf. This is mouffeel.