NY Times article supports Moki's argument

"The proverbial little red wine, so delicious in a Tuscan village with your sweetie, never tastes the same back home in New Jersey. Meanwhile, the big California cabernet, which you enjoyed so much with your work buddies at a steakhouse, ties tucked between buttons, doesn’t have that triumphant lift with a bowl of spaghetti."

Truckloads of truth right there. I also find that the first time I smoke something I have been highly anticipating, it is great. A week later, not the same.

Oh, and anything smoked in the wind; never as good.
 
tsmckenney said:
"The proverbial little red wine, so delicious in a Tuscan village with your sweetie, never tastes the same back home in New Jersey. Meanwhile, the big California cabernet, which you enjoyed so much with your work buddies at a steakhouse, ties tucked between buttons, doesn't have that triumphant lift with a bowl of spaghetti."

Truckloads of truth right there. I also find that the first time I smoke something I have been highly anticipating, it is great. A week later, not the same.

Oh, and anything smoked in the wind; never as good.
Click to expand...

No, no, no ...... a big Cabernet does not pair well with the acidity of a tomato sauce, ever. That comparison is just ...... duh. A Big Cabernet needs fat, that's why it does pair well with cheese.

Sheesh ...... damn wine newbies :rolleyes:


:cool:
 
As we all know, they would probably get the same results on cigars. We all know there are those $5 cigars that out perform many of those $10+ cigars. So much goes into the advertising and hype. As the old adage goes, "Enjoy what you like."
 
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