cleanskin
n.— «The word “cleanskin” comes from a term used to describe unbranded livestock. When a winery has more wine than it can sell it has three options: 1. hang on to it; 2. discount it; or 3. sell it off unlabelled. When cashflow is tight the first option is out. The second option is not a good idea because once discounted, a wine rarely returns to its recommended retail price. Which leaves the cleanskin option. A retailer offers a wad of cash and in one transaction oversupply and cashflow worries disappear. As more and more wineries make more and more wine, the cleanskin has become a wine-trading fixture.» —“The wine stripped bare” by Greg Duncan Powell Sydney Morning Herald Mar. 20, 2007. (source: Double-Tongued Dictionary)
Further reading
Oenophiles are known for their evocative writing about wine, but that’s also true for sophisticated bourbon lovers. Some sensuous tasting notes from bourbon expert Susan Reigler from American Whiskey magazine serve as a case in point. This is part...
Lachryphagy is literally “tear-eating,” and refers to the way some insects crawl up to the eyes of much larger animals to sip their protein-rich tears. The name of the wine Lachryma Christi means “tear of Christ,” and someone tearful is said to be...