What are you eating right now?

chewy: If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to as being chewy. High-extract wines from great vintages can often be chewy, largely because they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel.

from this site (Robert Parker is considered by many oenophiles to be THE man :D): http://www.erobertparker.com/info/glossary.asp
 
Squiggy said:
Chewy wine? Why not....I suffered through half a gallon of chewy milk last week...:retard:
hey...remember in alien nation wherre the aliens got drunk off of lumpy, rotten milk? the thought still turns my stomache.
 
I ate yummy tonight - chicken and shrimp stir fry cooked on the grill right in front of me! It was delicious! :licklips:
 
Phew! What's that smell? :lloyd:


We had Philly cheesesteaks for lunch (thanks for the idea, Squiggy! :cool:), and now we're having dessert - homemade pumpkin pie.
 
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