Aurally delicious

I want to share a fascinating article I encountered today, and while not on absinthe, nonetheless highlights something that could be very applicable.

A maverick US winemaker, Clark Smith, (who appears wonderfully mad as a cut snake, and thus I think I am going to become a regular reader of his blog)  is experimenting with the hypothesis that music can directly influence the flavour of wine.

As such, Metallica goes better with some wines than Mozart, so the tale goes.

Can this apply to Absinthe, or any other alcohol for that matter? Could the melodies of Philip Glass turn a Staroplzenecky into an Edouard? While this may stretch things, I am intrigued with the theory to say the least.

Read the article in the San Francisco Chronicle - beware, it is positively meme-ish. You may not agree but you will be guaranteed to make it a topic of conversation at your next dinner party.

And you will probably agree that polka music does not enhance any situation.