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> Alcohol should be no different, but the social and cultural pressure around it makes it different. I don't think it's just that. I think it's also that (pote
by gmac 5y ago
> Alcohol should be no different, but the social and cultural pressure around it makes it different.
I don't think it's just that. I think it's also that (potentially in quite modest quantities) alcoholic drinks are an important part of/accompaniment to some cuisines, providing a balancing sweetness, acidity, and so on.
I find the idea of steak without a glass of robust red wine terribly disappointing. Seafood soup without a crisp white wine, ditto. Crêpes or galettes without dry cider ... the list goes on ...
- OrvalWintermute 5y agoSimilar to your own refined sensibilities, I find the idea of a rare weekend brunch without at least one fruity mimosa, or two, or three, quite disappointing. Or celebrating New Years without a perfectly crisp champagne, or prosecco. Preferably a Dom Perignon vaguely reminescent of tart green apples. Conversely, he bargain hunter in me loves the liquid sunshine in a hayfield that is Zardetto DOC.