I feel a warm glow most of the time; all those years of meditation.
Hey what’s with those little asterisks after each of those health claims?
So, I drank a bottle over the course of four hours, with and without food, in the name of science. No buzz, just that relaxed, warm feeling that is my natural state of being.
Nice job real time testing!!
I talk about the intoxicating nose on some wines all the time. Tâche especially.
Cocktails should never be sugary. I recommend the definitive work by David Embury, most particularly to those who mix drinks professionally.
A properly made cocktail is a severe shock to the system and one and one only is generally the prescribed dose!
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You had me till this, Tom!
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The intoxicating effects of alcohol in wine are usually part of the whole wine drinking experience, despite some wine drinkers denial or lack of awareness. There is not much pleasure or benefit to talking about it, but it is there with all the other stuff and maybe it even stimulates and facilitates our awareness of some of this enjoyable other stuff. Part of the “gestalt”.
There was a thread several years back asking something like “Would you continue to drink wine if it offered all the taste without the alcohol”. The results of the poll were strongly affirmative, which caused me to question the honesty or at least the self-awareness of the respondents.
IMH(I)O 
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In the memorable words of our own Anton Dotson: “There is not an infinite linear progression of betterness associated with rising alcohol intake. There is an obvious asymptote, followed by a decline in betterness…”
Personally, I enjoy the rising betterness part of the curve.
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I’ve recently earned the respect of a few bartenders when I order Corpse Reviver No 2. It’s delicious.
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If it wasn’t intoxicating I’d become an addict ! I would drink nothing else. Every day would be Latour, La Tache, Margaux and so on until my wife threatened me with admission to a clinic for wine addicts. I would have no savings, no retirement plan, no food in the cupboard.
Thank God for adding an intoxicant to wine and so limiting my consumption !
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Had to look that up. Interesting. Do most bartenders know how to make it?
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The two different bars I’ve asked have known it, but these were cocktail bars where you could tell the bartender took a bit of pride, I didn’t put it to the test at a dive bar. 