>From Cosmo to Chablis in 60 seconds

>”I’ll have a cosmo,” said the woman I waited on last night. We only have a beer and wine list, and I told her so.
“If you were in the mood for a cosmo, I’d suggest one of our rosés. We have several by the glass, and some have this great red fruitiness that–”
“NO,” she waved her hands around. “I don’t want sweet.” Said the woman who asked for a cosmo.

Rosés aren’t sweet. She’s thinking of spending her teenage years parked outside a DQ with a 40-oz. styro of Boone’s Farm warming up on the dashboard.

I brought her a taste anyway, of Chateau d’Oupia, a wonderful Languedoc rosé with a coy strawberry smile and creamy little tongue. A whisper of granite on the finish gives it elegance and beauty, keeps it from being too slutty.

“Nah,” said the woman. “I think I’ll just have this Chablis.” A Chablis that’s like licking an oyster shell dipped in lime juice.

You know, I give up listening to people tell me what the fuck they want. They don’t even know.


About emc

Out beyond any ideas of right-doing and wrongdoing, there is a field. I'll meet you in it.
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3 Responses to >From Cosmo to Chablis in 60 seconds

  1. emc says:

    >P.S. A cosmo??1.) Did I find a frigging time machine back to 1999? AND IF SO2.) Can I undo getting my BA in Theater?

  2. Jennifer says:

    >For that matter, who has cocktails with dinner, anymore? I thought liquor was mostly for frat parties, networking events, bar-hopping/clubbing in general, and the occasional after-dinner drink.

  3. emc says:

    >Right? Mmmm. Nothing goes with these oysters and lamb's tongue like a cosmo! Or a dram of Dimetapp.

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