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A FINE VINTAGEby Keith C. Heidorn Ah, such a fine tasting air. A good vintage Northwest Canadian, Winter 1996, I would say. A subtle hint of snow Combined with a clear, crisp yet light bouquet, Properly aged Extraordinary clarity, And that certain -- How do the French say it? -- Jeunesse. Goes well with soups and hot drinks Superb compliment to an evening of cuddling And soft music. Air rated like a fine wine? Sacrilegious, you say? What will they think in Burgundy or Napa? To the connoisseur, Airs from different regions Can be distinguished by their taste, Colour, clarity, aroma, Sweetness and humidity. An air taster must have As delicate a palate, nose and eye As any master wine taster, For airs from different regions Vary widely in quality: from skunky to sublime. Some can even taste like vinegar If improperly treated. Micro-impurities? Now there is a subject. They can make an air most pleasing To the senses, Or drive you away in disgust! Some airs are milky and mild, some with hints of colour. Others are crisp and clean, clear as crystal. Some are sweet, others definitely sour. Some are dry, others not. They can go stale, but cleansing is possible (Although they never return to their original state). Several great Airs are produced Over vast acreage In far-flung regions of the globe. But many estate air-yards can produce A most enjoyable, unique product. Beware of industrially produced Airs, however, They are rarely worth the price. .Aging at the source can be important, for Airs can degrade quickly, Often modified in transit. But let no expert tell you what to enjoy, Airs are made for the senses To be taken in pleasurably. Have a sniff, and, If you like it.... Breathe Deep! Ahhhhhhhh! Superb! A FINE VINTAGE ©1999, Keith C. Heidorn, PhD. All Rights Reserved.
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