No, it is not Thursday yet, but The Economist has rushed this week’s issue out a day early because of the holiday season. And because this time of year is notorious for the slowness of news and the goodness of cheer, they have provided a little celebratory amusement with this article on the prospects for genetically-modified wine:
Why should sauvignon blanc be stuck with boring old gooseberry and cabernet sauvignon with cassis? Genomics could beget some novel wine flavours and combinations to ensure the wine really does go with the food: pinot noir with cranberries, pork, and sage and onion stuffing, perhaps.
At the risk of having this blog declared war on by angry French terroiristes, I hereby solicit suggestions for new wine flavors.
I can just see it now. Jones Soda Company gets into the wine business…
Beaujelly nouvelle.
Oh dear. That should be beaujelly nouveau, shouldn’t it. Post in haste, parse at leisure.
Peanut noir
Cabernet sauvonion
Cheeseling
Somebody stop me.
Camembernet
Porkdeaux
Nice to see you folks getting into the swing of things. Here are a few more:
Charcoaldonnay – for drinking with blackened fish
Ginfandel – for a long, cool G&T
Chilianti – for those spicy Italian dishes
Medchoc – for chocaholic desserts
Sauvenison Blanc