Monday. It’s a nice as any day of week for drink. I had in basement a bottle of Swiss Pellegrin Gamaret. Never heard about winery in boring Switzerland (or maybe just forgot.) despite I’ve never was there, but I’m sure that’s the boring country as states of Scandinavia and Canada.
So, wine. I’ve prepared my unlicensed snack “The Eternal Fire”, which better sounds “The Eternal Flame”. So, let it “The Eternal Flame”. “Classic Eternal Flame” is accurate stripes of any kind of meat for eat as ham or sausage, which shape reminds Wrigley’s classic chewing gums. Lay cut meat around of little dish in distance, which must create thirty degree angle between every piece. Composition can finish in pouring of ketchup (as any of sauses.) in the center of dish in shape of flame (now you understand why I called it “The Eternal Flame”.). But before that can put same reminding classic Spearmint, Doublemint or Juicy Fruit size of cheese between meat what I usually do since invention. Can use different variety of meat and cheese. Exactly, “The Eternal Flame” is multiple snack. And if you finish it – you can cut and put again. It’s a renewable snack. In this drink, I did “Cheesy Eternal Flame” (maybe I should call “Cheesy Edition of The Eternal Flame”?). Pieces of cheese around of dish and few little mozzarella balls in the center.
So, wine. I’ve opened red Pellegrin Gamaret, which gave a promise of nice when I sniffed that’s charming scent. The wine isn’t fit for writing poetry on it in using and belongs to category of drinkable. It’s obtrusive when holding in mouth. I was swallowing every sip what was getting a fine experience.
It was well aftertaste.
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