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,
And that certain --
How do the French say it?
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....