The catalogs have been arriving nearly faster than the parrot can tear them up. Every year seems to bring some new wine gadgets that many of us could live without. The most outlandish new one I have seen this year is edible hibiscus blooms from Australia. The flowers come packed in a raspberry-rhubarb sweet syrup. You put a bloom into a Champagne glass, add some of the syrup, and fill with Champagne or other sparkling wine. The bubbles are supposed to open the flower. It must be the second best thing to sparkling Burgundy served in very ornate, multi-colored, cut glasses :-). The mention of rhubarb means I know I would not like this. It is one of the few vegetables that I hate. Perhaps the Australians should not waste this by exporting it. A sparkling wine with hibiscus flowers likely would be liked by the kangaroos and add distance to their jumps.
- posted
16 years ago