Fun To Drink

Some people order Chardonnay
that flaunts a flavor buttery,
but wine snobs sneering with dismay
dismiss this with tut-tuttery.

Though few prefer their Cabernets
with tone of sun tomatoes,
most jump for joy like Japonnaises
when served it with Mikados.

My zeal and zest for Zinfandel
is greatest when it’s peppery,
its spice then holds me in its spell
from March right through to Febbery.

When buttery and smooth, not tart,
and ruby red, not pink,
wine, women, ordered à la carte,
are always fun to drink.

Dorothy J. Gaiter and John Brecher write about buttery Chardonnay in’ “‘Buttery’ Chardonnay Beats Its Bad Rap, ” in the WSJ, March 24,2006:

”You have no idea how much I get criticized for being the only person at a restaurant table who drinks buttery Chardonnays. I have grown tired of my dinner mates rolling their eyes when I ask for something buttery.”


by gershon hepner

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