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Bubbly Advice
One champagne bottle to another:
I hope you won’t think me crass
for asking if you’re feeling bloated
with gas as I am, and millions of others.
Keep in mind our distress it’s not
a quirk of nature but a method
developed over years by vintners
and improved over the centuries:
the goal to change a good still wine
into a great prize winning champagne
with a worldwide fame for those rare
and special occassions when only
the finest champagne deserves to be
served. For eager party-goers
the excitement begins when the cork
is popped (a sometime dangerous
piece of work, by-the-way, especially
if the bottle was purposely shaken
for a special effect and the cork
released like a projectile fired
from a cannon and it lodges in
someone’s eye socket, God forbid!)
though the relief from years of
pent up gas for millions of us
bottles is immediate and not
unlike that urgency many
humans share when fecal matter
is long held back and with force
and effort is released – if you’ll
pardon the crude analogy.
Copyright ©
Maurice Rigoler
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