Perl. Originally produced by the Wall Vinyard, it's now produced by a global commune of gardeners and vintners in Camelton, CPAN. The wine itself is a complex brew. It has found a place throughout the culinary world from simple quick cooking to complex tasting events and state dinners.
Perl is produced in a manner unlike any other wine. Each vintage takes at least two years to reach the bottle. 15 years after the original batch, work continues on the 6th pressing.
The first taste is generally a shock of misunderstanding, the palate awash in strange symbology. As time passes, more distinct tones and flavors make themselves known. As one gains familiarity with a given vintage, more uses emerge. Over the years, Perl has been found to be more than a cooking wine or a base for punch. When properly served, the subtle flavors can compliment any course or entree from Sundogs to Penguin to a Big Mac. Still, the flexibility and elasticity of the wine make it best at linking courses.
"What do I want? I'm an American. I want more."
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