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In my days as a restaurant manager, it was pretty much a requirement of the job. Tasting new drinks, sampling new wines, educating staff and customers, and so on. In Baltimore I did a lot of wine tasting with Robert Parker (The Wine Advocate). Good times. Now I'm a college prof, and the high I get from teaching far surpasses any of that.
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The difference between theory and reality is that in theory there is no difference.
"God made man, but he used the monkey to do it." DEVO
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