Is it just the wondrous science of viniculture, or should I be back on the tablets?
Once again, I find myself riding on the cultural coat-tails of alasdair, who recently commented on the prevalence of "porn words" in descriptions of food. Tonight I went to a smart and pleasant restaurant (Blandford Street in Marylebone) and enjoyed a very nice meal, which, refreshingly, was described quite straightforwardly on the menu. The wine list, however, was a different matter: I enjoyed their South African Cabernet Merlot, but I find it hard to get my brain around the concept that it "does show a nice amount of flair without trying too hard".
My ambition is now to find a wine that does try too hard. Or indeed, one that tries anything, or exhibits any form of self-determination whatsoever. And then I suppose I'll have to prevent people from drinking it, in the interests of protecting all sentient lifeforms.
On the other hand, maybe I'll just stick to the gin.