Cunning linguistics
What terminology does one use to describe that too sweet, Benylin-like flavour of cheap red wine, the kind with a slightly bitter aftertaste? The word that comes to my mind is "plonky".
I'm sure some of you have more appropriate oenolinguistic bons mots to share.
I'm sure some of you have more appropriate oenolinguistic bons mots to share.
posted by Lorne | 10:58 p.m.
2 Comments:
This sounds like something I'd pour down the kitchen sink, Lorne.... Blech springs to mind!
I can't help you there, Lorne. As you know, I enjoy my cheap red wine on the dry side ;-)
Bob
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