Black Friday is a comparatively new phenomenon in Europe, which is hardly surprising when you consider that we don’t celebrate Thanksgiving. I am not altogether sure about the origins of Black Friday but I believe that it was created to celebrate the life of Saint PayPal, the patron saint of shopping (from the High Church of Amazon). His followers now make an annual pilgrimage, the day after Thanksgiving, to their nearest centre of worship, sometimes referred to as a “Mall”. Worshippers can be extremely fervent and have been known to become completely overwhelmed by their shopping experience – a true ethereal, frenzied, almost violent experience.

Very thoughtfully, the weak, infirm and overfed (from too much turkey) are also catered for, as it has now been made incredibly easy to ‘worship’ online.

A couple of weeks ago we had yet another significant Friday in our calendar – Friday 13^th. Now, I personally don’t suffer from friggatriskaidekaphobia, but there were a couple of coincidences that made me stop and think for a moment. We were planning to bottle of a tank of wine, and one of the dates pencilled in was Friday 13^th. Generally, I wouldn’t think twice about it, until I realised that we were planning to bottle tank 13, and that the allocated sequential Lot No. for this bottling was also to be 13…… We bottled on 11^th instead!

I have just come across a recommendation for our wine, that I was not looking for, and certainly not expecting. Back in July the Globe and Mail gave us a very nice mention (along with two other bodegas) by saying that we were a brand “well worth a detour”. Well, the truth is, for their readers, it would have to be an extremely long detour to find our wine, and the reason is quite simple…..

The Globe and Mail in question is circulated in Toronto, Ontario – in other words Canada, and yes, you’ve already guessed it, not only do we not sell our wine in Toronto, but we actually don’t sell anywhere in Canada! We have certainly ‘flirted’ with the Canadian market, but with a tough monopoly in Quebec and the rest of the country demanding bilingual labels (English and French, even across in British Columbia!), we actually decided to opt out. Perhaps one day in the future we we re-visit Canada as a potential market.

Meanwhile, back at home, Halloween has come and gone, the clocks have gone back, the nights are drawing in and the rain coming down, it certainly feels like winter is almost upon us. Time to sit in front of a nice log fire, kick back and hibernate for the next six months (in my dreams!)I have just come across a recommendation for our wine, that I was not looking for, and certainly not expecting. Back in July the Globe and Mail gave us a very nice mention (along with two other bodegas) by saying that we were a brand “well worth a detour”. Well, the truth is, for their readers, it would have to be an extremely long detour to find our wine, and the reason is quite simple…..

The Globe and Mail in question is circulated in Toronto, Ontario – in other words Canada, and yes, you’ve already guessed it, not only do we not sell our wine in Toronto, but we actually don’t sell anywhere in Canada! We have certainly ‘flirted’ with the Canadian market, but with a tough monopoly in Quebec and the rest of the country demanding bilingual labels (English and French, even across in British Columbia!), we actually decided to opt out. Perhaps one day in the future we we re-visit Canada as a potential market.

Meanwhile, back at home, Halloween has come and gone, and with the clocks going back, the nights drawing in and the rain coming down, it certainly feels like winter is almost upon us. Time to sit in front of a nice log fire, kick back and hibernate for the next six months (in my dreams!)

We have all received these hilarious mails (many originating from Nigeria or other parts of the African continent), telling us that if we pay a few thousand Dollars/Euros into the bank account of a complete stranger, then we will be showered with wealth beyond our wildest dreams. Well, sometimes these scams are aimed specifically at certain types of business.

For example, wineries sometimes receive enquiries from scammers posing as wine importers, or perhaps supermarkets, in an attempt to ship vast amounts of stock on credit. Some scammers even go as far as setting up fake websites, mirroring existing companies, but including some very subtle differences. Quite sophisticated…..

I think it’s fair to say that today’s picture shows one of the less sophisticated attempts – a three or four line mail, with the opening salutation “We are ASDA” (one of the UK’s largest supermarkets, owned by Walmart). No banners, no headers or footers, no logos, and using an e-mail address that clearly has nothing to do with the legitimate company.

I am insulted to think that the perpetrator thinks, even for one second, that we might fall for this – do they really believe that we are terminally stupid? (That’s a rhetorical question!)We have all received these hilarious mails (many originating from Nigeria or other parts of the African continent), telling us that if we pay a few thousand Dollars/Euros into the bank account of a complete stranger, then we will be showered with wealth beyond our wildest dreams. Well, sometimes these scams are aimed specifically at certain types of business.

For example, wineries sometimes receive enquiries from scammers posing as wine importers, or perhaps supermarkets, in an attempt to ship vast amounts of stock on credit. Some scammers even go as far as setting up fake websites, mirroring existing companies, but including some very subtle differences. Quite sophisticated…..

I think it’s fair to say that today’s picture shows one of the less sophisticated attempts – a three or four line mail, with the opening salutation “We are ASDA” (one of the UK’s largest supermarkets, owned by Walmart). No banners, no headers or footers, no logos, and using an e-mail address that clearly has nothing to do with the legitimate company.

I am insulted to think that the perpetrator thinks, even for one second, that we might fall for this – do they really believe that we are terminally stupid? (That’s a rhetorical question!)

Percebes, or goose barnacles are a highly sought-after local delicacy, perhaps at the very pinnacle of Galicia’s wide selection of crustaceans, molluscs and other seafoods. The name ‘goose barnacle’ (or sometimes gooseneck barnacle) is surrounded by many a curious tale. Quite obviously they are named after the barnacle goose, as their shape and colour was thought to resemble the head of this Arctic/North Atlantic bird. As these birds were not native to the UK, and no one had ever seen their nest, it was originally believed that the goose was actually spawned from the barnacles and actually grew on the hull of the old wooden ships! The church was delighted to decree that because this particular species of goose was not born out of flesh, but of the sea, that they could not only be eaten on Fridays, but also throughout the period of Lent. A convenient truth?

If you have no idea as to how difficult (and dangerous) it is to find percebes, then this link is a very good illustration, as celebrity chef Gordon Ramsay risks life and limb, absailing down a sheer cliff face in Galicia in an attempt to harvest a mere handful of these tasty treats. It is in the shadow of these cliffs and rocky outcrops where the roaring surf crashes in, that the largest and fattest percebes (the ones that bring in the most money), will develop. The fishermen can make up to €300 per kilo at auction, and, with luck, they can earn €1,000 in a day. But the stakes they play for are high; this is a dangerous way to make a living – on average five people per year will lose their lives gathering these rare, but delicious delicacies. Unlike their near neighbours, the mussels, these crustaceans have resisted all attempts to be bred in a controlled environment. Scientists suspect that they need the tides and crashing waves to survive, which of course, serves only to make them even more expensive.

Tasting goose barnacles for the first time is quite an experience, as the super intense flavour of the sea bursts on your tongue. Then, of course, you next mouthful has to be from a chilled glass of albariño. Perfect.Percebes, or goose barnacles are a highly sought-after local delicacy, perhaps at the very pinnacle of Galicia’s wide selection of crustaceans, molluscs and other seafoods. The name ‘goose barnacle’ (or sometimes gooseneck barnacle) is surrounded by many a curious tale. Quite obviously they are named after the barnacle goose, as their shape and colour was thought to resemble the head of this Arctic/North Atlantic bird. As these birds were not native to the UK, and no one had ever seen their nest, it was originally believed that the goose was actually spawned from the barnacles and actually grew on the hull of the old wooden ships! The church was delighted to decree that because this particular species of goose was not born out of flesh, but of the sea, that they could not only be eaten on Fridays, but also throughout the period of Lent. A convenient truth?

If you have no idea as to how difficult (and dangerous) it is to find percebes, then this link is a very good illustration, as celebrity chef Gordon Ramsay risks life and limb, absailing down a sheer cliff face in Galicia in an attempt to harvest a mere handful of these tasty treats. It is in the shadow of these cliffs and rocky outcrops where the roaring surf crashes in, that the largest and fattest percebes (the ones that bring in the most money), will develop. The fishermen can make up to €300 per kilo at auction, and, with luck, they can earn €1,000 in a day. But the stakes they play for are high; this is a dangerous way to make a living – on average five people per year will lose their lives gathering these rare, but delicious delicacies. Unlike their near neighbours, the mussels, these crustaceans have resisted all attempts to be bred in a controlled environment. Scientists suspect that they need the tides and crashing waves to survive, which of course, serves only to make them even more expensive.

Tasting goose barnacles for the first time is quite an experience, as the super intense flavour of the sea bursts on your tongue. Then, of course, you next mouthful has to be from a chilled glass of albariño. Perfect.

I have just read a very interesting article about the importance of colour in food production. For example, the hue of orange juice is carefully measured, and in the United States there is even a juice colour standard for producers (or should that be color?). In terms of colour standards it would appear that fruit and vegetables are at the top of our list, and I’m sure that it’s true to say that our purchasing choices are often dictated by what we see – those bright red strawberries, vibrant orange carrots or perhaps that head of vivid green broccoli. If the colours were slightly washed out, or perhaps even completely wrong, would we then still buy the goods? For instance, I think I am correct in saying that when carrots were first introduced they were not orange, but white, and that they still exist in colours such as red, purple or yellow. But would we buy a yellow carrot? I’m not so sure. Now, this fact leads me fact leads me quite neatly to the real point of my post….. Does the colour change your perception of taste?

Tests carried out seem to suggest that it does. It appears that a type of ‘taste expectation’ from what we see, can actually determine what we perceive in our mouth. For example, in a taste test, when a lime-flavored drink was coloured orange, nearly half of participants thought it was flavoured orange, and when blindfold, hardly any identified the taste at all! But then it appears that colour can actually play an even bigger role when we change either the presentation or even the receptacle used. Respondents said that strawberry mousse tasted better from a white round plate than it did from a black square one, and that coffee in a white mug tasted less sweet than in a transparent or blue mug! The hypothesis goes further, whereby even the strength or hue of lighting can have an influence on taste…..

So how does this concept extend to wine? If you add red colouring to a white wine, will it taste different? Or if you can’t see it at all, will you even be able to determine if it’s red or white? I would certainly like to think that I could tell, but I’m sure that there still exists an opportunity for confusion. We certainly have a tendency to prejudge a wine by what we see. When seeing a white wine with a very deep colour or orange hue, we might immediately start to imagine that it could be either sweet, or perhaps oxidised, even before we have got it anywhere near our nose or mouth. Colouring our taste expectation you might call it.

Of course we would normally drink wine from a white clear glass, as the first, visual phase of the tasting process is extremely important, but imagine if the wine glass was opaque, or perhaps even coloured, how much would that influence what you taste? Certainly food (or wine) for thought.I have just read a very interesting article about the importance of colour in food production. For example, the hue of orange juice is carefully measured, and in the United States there is even a juice colour standard for producers (or should that be color?). In terms of colour standards it would appear that fruit and vegetables are at the top of our list, and I’m sure that it’s true to say that our purchasing choices are often dictated by what we see – those bright red strawberries, vibrant orange carrots or perhaps that head of vivid green broccoli. If the colours were slightly washed out, or perhaps even completely wrong, would we then still buy the goods? For instance, I think I am correct in saying that when carrots were first introduced they were not orange, but white, and that they still exist in colours such as red, purple or yellow. But would we buy a yellow carrot? I’m not so sure. Now, this fact leads me fact leads me quite neatly to the real point of my post….. Does the colour change your perception of taste?

Tests carried out seem to suggest that it does. It appears that a type of ‘taste expectation’ from what we see, can actually determine what we perceive in our mouth. For example, in a taste test, when a lime-flavored drink was coloured orange, nearly half of participants thought it was flavoured orange, and when blindfold, hardly any identified the taste at all! But then it appears that colour can actually play an even bigger role when we change either the presentation or even the receptacle used. Respondents said that strawberry mousse tasted better from a white round plate than it did from a black square one, and that coffee in a white mug tasted less sweet than in a transparent or blue mug! The hypothesis goes further, whereby even the strength or hue of lighting can have an influence on taste…..

So how does this concept extend to wine? If you add red colouring to a white wine, will it taste different? Or if you can’t see it at all, will you even be able to determine if it’s red or white? I would certainly like to think that I could tell, but I’m sure that there still exists an opportunity for confusion. We certainly have a tendency to prejudge a wine by what we see. When seeing a white wine with a very deep colour or orange hue, we might immediately start to imagine that it could be either sweet, or perhaps oxidised, even before we have got it anywhere near our nose or mouth. Colouring our taste expectation you might call it.

Of course we would normally drink wine from a white clear glass, as the first, visual phase of the tasting process is extremely important, but imagine if the wine glass was opaque, or perhaps even coloured, how much would that influence what you taste? Certainly food (or wine) for thought.

Nine flights and (almost) three continents in the last two weeks, hence our blog has been a bit quiet lately. The reason I say ‘almost’ three continents is that the second leg of recent travels included the Canary Islands, which whilst still technically Spanish, are only about 100 km off the coast of North Africa. I seem to have spent a disproportionate amount of my time sitting in airports, and stripping off to pass through security scanners. Oh, the joys of modern travel!

The first leg of my trip was to one of my favorite cities – New York, for a tasting of Rias Baixas wines. Prior to the actual tasting I spent a day or so pounding the streets, bottle in hand, with my good friend Matt, converting his Manhattan and Brooklyn customers to the ways of Castro Martin albariño. The downside was that the thermometer was reading about 31°C (nearly 90°F), and the atmosphere was fiercely oppressive. A very good way to shed a few pounds I can tell you. Suffice to say that our wines were very well received, both on the street, and at the official tasting.

After a frantic return trip from New York (including cancelled Trans Atlantic flight – but that’s another story), I arrived back in Galicia with just enough time to switch suitcases, and pick up my beach gear for the Canary Islands – literally a 12 hours turnaround at home, including sleep. It turns out that the beach gear was not such a good idea after all, as temperatures in Gran Canaria hovered around 20°C (68°F), completely overcast and a lovely chill wind from the Ocean. After a couple of days of business, the free time for a little R&R didn’t really work out too well, and the shorts stayed well and truly tucked away in my suitcase.

The final leg was a stopover in Madrid, for the University graduation of our daughter – a double degree in law and business – Angela, we are very proud of you! (Our daughter is also called Angela, just to keep our life simple). I should mention that the temperature in Madrid was between 35° and 37°C (95 – 98°F), perfect weather for attending a graduation dressed in a suit! It seems like somewhere along the way, I got my suitcases mixed up, and I really needed my shorts for New York and Madrid, not for the beach…..

Meanwhile, back at home in Galicia the weather was also baking hot, which was actually great news for our flowering this year. By the time of my return it was all done and dusted, which effectively would mean that we are looking at a mid-September harvest for 2015….. time will tell.Nine flights and (almost) three continents in the last two weeks, hence our blog has been a bit quiet lately. The reason I say ‘almost’ three continents is that the second leg of recent travels included the Canary Islands, which whilst still technically Spanish, are only about 100 km off the coast of North Africa. I seem to have spent a disproportionate amount of my time sitting in airports, and stripping off to pass through security scanners. Oh, the joys of modern travel!

The first leg of my trip was to one of my favorite cities – New York, for a tasting of Rias Baixas wines. Prior to the actual tasting I spent a day or so pounding the streets, bottle in hand, with my good friend Matt, converting his Manhattan and Brooklyn customers to the ways of Castro Martin albariño. The downside was that the thermometer was reading about 31°C (nearly 90°F), and the atmosphere was fiercely oppressive. A very good way to shed a few pounds I can tell you. Suffice to say that our wines were very well received, both on the street, and at the official tasting.

After a frantic return trip from New York (including cancelled Trans Atlantic flight – but that’s another story), I arrived back in Galicia with just enough time to switch suitcases, and pick up my beach gear for the Canary Islands – literally a 12 hours turnaround at home, including sleep. It turns out that the beach gear was not such a good idea after all, as temperatures in Gran Canaria hovered around 20°C (68°F), completely overcast and a lovely chill wind from the Ocean. After a couple of days of business, the free time for a little R&R didn’t really work out too well, and the shorts stayed well and truly tucked away in my suitcase.

The final leg was a stopover in Madrid, for the University graduation of our daughter – a double degree in law and business – Angela, we are very proud of you! (Our daughter is also called Angela, just to keep our life simple). I should mention that the temperature in Madrid was between 35° and 37°C (95 – 98°F), perfect weather for attending a graduation dressed in a suit! It seems like somewhere along the way, I got my suitcases mixed up, and I really needed my shorts for New York and Madrid, not for the beach…..

Meanwhile, back at home in Galicia the weather was also baking hot, which was actually great news for our flowering this year. By the time of my return it was all done and dusted, which effectively would mean that we are looking at a mid-September harvest for 2015….. time will tell.

Today is May the Fourth, which, as you may know, holds a special significance for Star Wars fans – indeed one UK TV channel is running a Star Wars marathon, showing every film ever made, back-to-back. And so, if you still don’t understand the significance of today’s date, then please don’t expect me to explain it any further.

However, the real reason that I wanted to make today’s post was simply to include an image of the second of our new Denomination campaign adverts. As I said last week, I think they look great, and certainly represent an improvement as to how we might be perceived out there in the big wide world of wine. Good work boys (and girls)!Today is May the Fourth, which, as you may know, holds a special significance for Star Wars fans – indeed one UK TV channel is running a Star Wars marathon, showing every film ever made, back-to-back. And so, if you still don’t understand the significance of today’s date, then please don’t expect me to explain it any further.

However, the real reason that I wanted to make today’s post was simply to include an image of the second of our new Denomination campaign adverts. As I said last week, I think they look great, and certainly represent an improvement as to how we might be perceived out there in the big wide world of wine. Good work boys (and girls)!

Yet another satisfied customer has kindly sent us their photo, enjoying a bottle of Castro Martin – this time from Barcelona. You will notice that, as in previous images, this young lady is enjoying her bottle with a rather delicious looking fish dish. Of course the fish/albariño combination is no big secret, and really does work rather well, especially with the type of dish that we can see in the picture – poached or possibly lightly pan-fried fish. A delicately flavoured fish with a delicate wine that we know will not overpower, but rather compliment the flavours.

Of course when I received this photo I was tempted to call it a selfie, when quite obviously, it isn’t. The word ‘selfie’ has very quickly become over-used and abused, and is now seemingly used to describe any type of portrait or closeup group photo, regardless of whether one of the subjects is holding the camera or not. OK, so I’m being pedantic here, but let’s face it, if you’re going to invent a new word then at least make an effort to use it correctly!Yet another satisfied customer has kindly sent us their photo, enjoying a bottle of Castro Martin – this time from Barcelona. You will notice that, as in previous images, this young lady is enjoying her bottle with a rather delicious looking fish dish. Of course the fish/albariño combination is no big secret, and really does work rather well, especially with the type of dish that we can see in the picture – poached or possibly lightly pan-fried fish. A delicately flavoured fish with a delicate wine that we know will not overpower, but rather compliment the flavours.

Of course when I received this photo I was tempted to call it a selfie, when quite obviously, it isn’t. The word ‘selfie’ has very quickly become over-used and abused, and is now seemingly used to describe any type of portrait or closeup group photo, regardless of whether one of the subjects is holding the camera or not. OK, so I’m being pedantic here, but let’s face it, if you’re going to invent a new word then at least make an effort to use it correctly!

It seems that there is an ever increasing number of restrictions placed on motorists these days, in attempts to keep us sober, within the speed limit, and generally obeying the law. Well, to be honest I don’t really have a problem with any of that, it’s really more of a frustration that I have relating to the methods of enforcement that they use. The latest speed cameras for example, don’t now simply take a picture at one given moment, and measure your speed on the spot, we now have average speed cameras, measuring you average speed over a given distance. In a way this is not a bad thing, as it now avoids the dangerous scenario where the driver in front suddenly sees a fixed camera and slams on his brakes. However, we do eventually get to know where these static cameras are placed, and slow down accordingly, but usually only for a hundred metres on either side perhaps.

However, speed cameras are not the pet subject of my post today, it is rather speed ramps, speed humps or sleeping policemen as they are sometimes known. Having discovered roundabouts only a few years ago and introduced them at every conceivable juncture, Spanish traffic planners latest discovery is the speed hump….. In towns and villages all around Spain (or at least here in Galicia), you can’t drive a hundred metres without encountering one – almost literally. Take our Provincial capital Pontevedra for example. It is a brilliant place to visit – if you’re on foot. If you’re a motorist then maybe not so much, and my advice would be, have your car suspension checked before you arrive. Nearly the whole of the centre of Pontevedra is pedestrianised, which of course is great for your evening stroll (paseo) around the city, or your window shopping perhaps, but entering and leaving the city will probably be a bit of a bumpy ride. Just to prove that I am not exaggerating, the other day I had occasion to drive from the Consello Regulador offices in the centre of the city, to my computer repair shop a bit further around the ‘ring road’ – a distance of just under 3km (1.86 miles). Sad person that I am, I counted the speed bumps (most of which are large and accommodate pedestrian crossings)……. There were 28!! This works out almost exactly at an average of one crossing every hundred metres. From a motorists perspective perhaps I should be asking the question, if my suspension is eventually damaged, will the local council pay for the repair? I think I already know the answer to that one.It seems that there is an ever increasing number of restrictions placed on motorists these days, in attempts to keep us sober, within the speed limit, and generally obeying the law. Well, to be honest I don’t really have a problem with any of that, it’s really more of a frustration that I have relating to the methods of enforcement that they use. The latest speed cameras for example, don’t now simply take a picture at one given moment, and measure your speed on the spot, we now have average speed cameras, measuring you average speed over a given distance. In a way this is not a bad thing, as it now avoids the dangerous scenario where the driver in front suddenly sees a fixed camera and slams on his brakes. However, we do eventually get to know where these static cameras are placed, and slow down accordingly, but usually only for a hundred metres on either side perhaps.

However, speed cameras are not the pet subject of my post today, it is rather speed ramps, speed humps or sleeping policemen as they are sometimes known. Having discovered roundabouts only a few years ago and introduced them at every conceivable juncture, Spanish traffic planners latest discovery is the speed hump….. In towns and villages all around Spain (or at least here in Galicia), you can’t drive a hundred metres without encountering one – almost literally. Take our Provincial capital Pontevedra for example. It is a brilliant place to visit – if you’re on foot. If you’re a motorist then maybe not so much, and my advice would be, have your car suspension checked before you arrive. Nearly the whole of the centre of Pontevedra is pedestrianised, which of course is great for your evening stroll (paseo) around the city, or your window shopping perhaps, but entering and leaving the city will probably be a bit of a bumpy ride. Just to prove that I am not exaggerating, the other day I had occasion to drive from the Consello Regulador offices in the centre of the city, to my computer repair shop a bit further around the ‘ring road’ – a distance of just under 3km (1.86 miles). Sad person that I am, I counted the speed bumps (most of which are large and accommodate pedestrian crossings)……. There were 28!! This works out almost exactly at an average of one crossing every hundred metres. From a motorists perspective perhaps I should be asking the question, if my suspension is eventually damaged, will the local council pay for the repair? I think I already know the answer to that one.

Anyone who knows me will also know that I am a tea drinker – to be more specific a Yorkshire Tea drinker (made by Taylors of Harrogate). This morning however, my head was nearly turned by the smell of freshly brewed coffee wafting around the building that I was entering. Even though I’m not a big coffee drinker, and only drink the occasional cup at the end of a meal, I have to confess that there is something very special about the smell. There are certain compounds in coffee that make it especially beguiling, almost a ‘welcoming’ smell that evokes a feeling of well-being. These volatile compounds are produced when coffee beans are roasted and are very similar to the compounds that are released during the cooking process. For example, the smell of baking bread derives from the compounds that are produced when a sugar reacts with a protein, and this can be just as enticing as the fresh coffee.

The downside I’m afraid, is that this is all just smell, and does not necessarily translate into flavour. Most of what we taste is actually smell, and if you hold your nose whilst drinking coffee you will probably detect only the sour, bitter flavour that originates from the organic acids. Clearly the secret is not to hold your nose whilst drinking you fresh cup of Joe….. and this applies to wine too!Anyone who knows me will also know that I am a tea drinker – to be more specific a Yorkshire Tea drinker (made by Taylors of Harrogate). This morning however, my head was nearly turned by the smell of freshly brewed coffee wafting around the building that I was entering. Even though I’m not a big coffee drinker, and only drink the occasional cup at the end of a meal, I have to confess that there is something very special about the smell. There are certain compounds in coffee that make it especially beguiling, almost a ‘welcoming’ smell that evokes a feeling of well-being. These volatile compounds are produced when coffee beans are roasted and are very similar to the compounds that are released during the cooking process. For example, the smell of baking bread derives from the compounds that are produced when a sugar reacts with a protein, and this can be just as enticing as the fresh coffee.

The downside I’m afraid, is that this is all just smell, and does not necessarily translate into flavour. Most of what we taste is actually smell, and if you hold your nose whilst drinking coffee you will probably detect only the sour, bitter flavour that originates from the organic acids. Clearly the secret is not to hold your nose whilst drinking you fresh cup of Joe….. and this applies to wine too!