I drink the equivalent of 1-2 bottles of wine per week (purchasing 2-3 bottles, some will be consumed by my girlfriend), mostly medium reds (shiraz, merlot; zinfandel and chianti when I can get them), some white aromatics (riesling, gewürztraminer, pinot gris), mostly 1-2 glasses at a time in the evening, for the purposes of relaxation and gustatory pleasure.
Beer is not good on my digestion, and I almost totally avoid it except for particularly tasty ones (prototypically, something like a Trappistes Rochefort 10). Even the thought of swilling a six-pack is enough to cause me pain.
When drinking socially (~biweekly), it will be whisky (Scotch, neat, naturally), neat Jäger, or possibly G&T or white/black russians if I’m mixing for other people, most usually not to the point of inebriation, just to maintain a comfortable level of sociable buzz. To this end, I adopt an approach informed by control theory, and deliberately front-load my consumption to give something close to an ideal dead-beat response when convolved with my internal alcohol-processing dynamics.
My palate is fairly typical, I have a (probably conditioned) liking for the taste of alcohol, a sweet tooth that I have a System II response against, and as far as I can tell, average-to-low bitterness tolerance (the only coffee I will drink is strong espresso, but I am very sensitive to improper extraction and the associated bitterness.
I drink the equivalent of 1-2 bottles of wine per week (purchasing 2-3 bottles, some will be consumed by my girlfriend), mostly medium reds (shiraz, merlot; zinfandel and chianti when I can get them), some white aromatics (riesling, gewürztraminer, pinot gris), mostly 1-2 glasses at a time in the evening, for the purposes of relaxation and gustatory pleasure.
Beer is not good on my digestion, and I almost totally avoid it except for particularly tasty ones (prototypically, something like a Trappistes Rochefort 10). Even the thought of swilling a six-pack is enough to cause me pain.
When drinking socially (~biweekly), it will be whisky (Scotch, neat, naturally), neat Jäger, or possibly G&T or white/black russians if I’m mixing for other people, most usually not to the point of inebriation, just to maintain a comfortable level of sociable buzz. To this end, I adopt an approach informed by control theory, and deliberately front-load my consumption to give something close to an ideal dead-beat response when convolved with my internal alcohol-processing dynamics.
My palate is fairly typical, I have a (probably conditioned) liking for the taste of alcohol, a sweet tooth that I have a System II response against, and as far as I can tell, average-to-low bitterness tolerance (the only coffee I will drink is strong espresso, but I am very sensitive to improper extraction and the associated bitterness.