Want to be a wine taster?
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Spit, expectorate, hawk a loogie or huck a lungie, gob one out — the list for ways to decribe the act of expelling liquids (usually phlegm) from the mouth is potentially limited only by the capacity of human youth to create a new variation.
Spitting itself is accepted (or not accepted) to varying degrees across the broad spectrum of human society. That said, spitting is one of the main techniques used by serious or professional tasters of beverage alcohol. Tasting large quantities of product and retaining one’s objective and critical faculties is an important skill in the business, and spitting is the means to survive the experience.
Like any skill, spitting is best learned by doing — and where better to practice then in one’s own shower, with its ready supply of spittable liquid and a hygienic method of disposal, not to mention privacy.
With practice comes confidence so, when you’re faced with a cuspidor at a wine tasting, you will eject a focused stream of boozy goodness into the waiting receptacle. You will not dribble on your shirt, you will not spray indiscriminately on your companions. No, you will perform with aplomb and grace.
The present world record in Bokdrol Spoeg (Kudu dung spitting) is a distance of 15.56 metres, set in 2006 by Shaun van Rensburg. You, too, can aspire to such greatness.
Mountain Red, Stellenbosch, Thelema Vineyards: A varietal blend from an excellent Cape producer; full-bodied, juicy and brimming with berries, coffee, smoke and light spice. Totally yum at a great price.
Stephen is a Liquor Mart product ambassador.