In the spirit of not panicking in the last few days, I’ve committed myself to taking it slow this evening. Which, at the moment, means kicking back with some of my mom’s homemade plum wine before attending to some work.
As I raise a glass to knowing there will be more trips and recognizing that these trips strike a good balance overall, I confess that I don’t know a whole lot about alcohol, particularly wine. I’m only confident that I like the sweeter stuff: white and, when I — by which I mean my parents — can afford it, dessert wines usually do the trick.
It’s not that I don’t want to become more fluent in the language of wines. But every time I pick up a bottle of wine to learn about its contents, the descriptions on the labels baffle me. How does this bitter, sharp red smell like melon or strawberries in anyway? Where are these “notes” of licorice or mocha?
It’s all too abstract and fluffy for me.
Which is why I love plum wine. Unlike the wines that boast full-bodied fruitiness and really smell like evaporating ethanol, plum wine actually tastes like plum. It’s sweet. It’s tangy. It has a fragrance slightly reminiscent of prunes.
Plum wine also tastes good — which is more than I can say for alcohol in general. There’s a reason I usually stick to girlie drinks and avoid the frat party pour so popular amongst other college students. Essentially made of rice wine and loads of sugar with a decent dose of rice wine, this golden elixir more closely resembles the ice wines I so adore than the common tequila or vodka shots.
As such, it’s usually served in a glass of ice cubes. And when it comes to drinks, absolutes are good — no halfway, lukewarm business. So as thick as plum wine can be in its sweetness, the frosty drink goes down easily (and, in my case, also quickly). In fact, the icy coldness proves most refreshing, maybe even perfect, on a hot and humid Asian summer night like this.
I guess the only thing left to do is the stop writing, and enjoy.
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Tags: aBAD, alcohol, plum wine, wine