01/24/2019
Meggi
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Meggi
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Touching Experiment
Fruit. That was to be expected, after all, is what it says. I hadn't expected the bitter-gammelige stitch, however, as if beside a bowl with older fruit an overripe soft cheese was cut open. Soon it turns out that the bitterness apparently comes primarily from the currant leaf and is certainly supposed to reflect the bitter side of the drink that gave the name. Problematic approach: Cheese leaf does not smell like champagne. At best - because the soft cheese only drains off - after a multiple fruit wine pimped up with sparkling water. At this stage, associations with fruit gums (see also statement by Fluxit) are also virtually imperative.
Taming the leaf of the black currant, one of the most powerful garden stinkers ever, may not be an easy task, but perhaps not if it is a purely natural aroma. In this respect a little patience may be demanded of us.
In fact, after about a quarter of an hour we are back to more real fruit. And that was quite successful. With a good natural fragrance feeling, I discussed with my favourite colleague whether it smells a bit like plum puree in addition to the apple and pear I mentioned (you: yes; I: no).
In the course of the morning there is a movement towards fruity (citral?) effervescent powder, but apple in particular remains noticeable. The corresponding spritzer, together with the fine fruit, now produces a kind of lifted spritzer, prepared with juice from a meadow orchard. As far as alcohol is concerned, I'll at most get involved in a distant thought of cider.
With undaunted freshness it goes through the afternoon and on this for a nature smell more than solid achievement is not able to shake that towards evening - now in all silence - not only the threshold to the Ahoj-Brausewürfel but also those are touched to the scouring powder
Conclusion: No champagne is served today, a spritzer instead. Granted, a decent one, but a spritzer. Some scent paintings may simply require the help of chemistry. Nevertheless 'Champagne' is a good newbie from the nature corner.
I thank Fluxit for the sample.
Taming the leaf of the black currant, one of the most powerful garden stinkers ever, may not be an easy task, but perhaps not if it is a purely natural aroma. In this respect a little patience may be demanded of us.
In fact, after about a quarter of an hour we are back to more real fruit. And that was quite successful. With a good natural fragrance feeling, I discussed with my favourite colleague whether it smells a bit like plum puree in addition to the apple and pear I mentioned (you: yes; I: no).
In the course of the morning there is a movement towards fruity (citral?) effervescent powder, but apple in particular remains noticeable. The corresponding spritzer, together with the fine fruit, now produces a kind of lifted spritzer, prepared with juice from a meadow orchard. As far as alcohol is concerned, I'll at most get involved in a distant thought of cider.
With undaunted freshness it goes through the afternoon and on this for a nature smell more than solid achievement is not able to shake that towards evening - now in all silence - not only the threshold to the Ahoj-Brausewürfel but also those are touched to the scouring powder
Conclusion: No champagne is served today, a spritzer instead. Granted, a decent one, but a spritzer. Some scent paintings may simply require the help of chemistry. Nevertheless 'Champagne' is a good newbie from the nature corner.
I thank Fluxit for the sample.
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