To be asked to do the pairing menus by Alamos Wineries in Argentina [was the most interesting opportunity]. There are so many chefs out there, and so if you were to say, "The dude who used to host Man V. Food is doing pairing for Jim Beam," you'd say, "Okay, that's kind of conceivable." If you're talking about the dude from Man V. Food is doing pairings for fine wine, then I think people might not necessarily anticipate that.
Salt water when it turns into vapour becomes sweet, and the vapour does not form salt water when it condenses again. This I know by experiment. The same thing is true in every case of the kind: wine and all fluids that evaporate and condense back into a liquid state become water. They all are water modified by a certain admixture, the nature of which determines their flavour.
and I get refill number three or four and the wine is making my bones loose and it's giving my hair a red sheen and my breasts are blooming and my eyes feel sultry and wise and the dress is water.
Come boy, and pour for me a cup Of old Falernian. Fill it up With wine, strong, sparkling, bright, and clear; Our host decrees no water here. Let dullards drink the Nymph's pale brew, The sluggish thin their blood with dew. For such pale stuff we have no use; For us the purple grape's rich juice. Begone, ye chilling water sprite; Here burning Bacchus rules tonight! Catullus, Selections From Catullus No poems can live long or please that are written by water-drinkers.
Every season is likeable, and wet days and fine, red wine and white, company and solitude. Even sleep, that deplorable curtailment of the joy of life, can be full of dreams; and the most common actions──a walk, a talk, solitude in one’s own orchard──can be enhanced and lit up by the association of the mind. Beauty is everywhere, and beauty is only two finger’s-breadth from goodness.