What English expression do you hate the most?

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I call them seagulls as well, I just included the Gull fact before/in case anyone corrected me.

So NOT being corrected by others is almost as important to you as doing the correcting! :laugh:
 

PK99

Legendary Member
Location
SW19
It is not necessarily limited to the English language but anyone who describes any alcoholic drink as having undertones of.... It tastes of wine, rum, whiskey. It is alcohol with a variety of other chemicals in it to fool your taste buds that you are tasting chocolate or cherries or whatever.

To clarify, I once saw a documentary in which a ridiculous number of artificial chemicals are allowed to be added to wine under EU regulations and still be called organic, appellation controlle or whatever. Each chemical that from one supplier can be chosen from a shopping list adds a certain so called undertone or flavour to wine. So basically you are buying the taste of chemicals in wine which means I hate those wine buffs on tv or who label the wines themselves or write the supermarket tags who call out this flavour. I would much prefer them to be honest and give the chemical name or reference number.

Sorry, I am only ranting because I can not taste a single one of those undertones. I like it or I don't. That is my level of subtlety so I am possibly only jealous. Or simply dislike pretension in such things.

Just because your palate cannot discern the differences is no reason to be so dismissive.

I'm more than a tad surprised by your claims of flavour chemicals being added to wines. There are natural flavor chemicals in wine that are the same as or analogs for flavours from other sources, but they are natural.

The buttery taste in fine chardonnay? - That comes from the natural secondary fermentation where Malic acid (two acid radicles) becomes Lactic acid (one acid radicle) Malic acid has a tart, green-apple flavor. (Malic Acid/ Malus/Apple) Lactic acid has a creamy, buttery flavor. (Lactic acid/Lactose/Milk...)

Vanilla notes in wine? From the French oak used in barrels
Coconut notes? From American oak barrels

Bready, toasty and nutty aromas in champagne but not in sparkling wines like prosecco. This comes from the secondary fermentation in the bottle, and leaving the champagne to age on the dead yeast cells (the Lees). Prosecco etc are made in stainless steel tanks and the fizz comes from carbonation by injected CO2
 

Alex321

Guru
Location
South Wales
Here are some non-joke words, especially for you:

Do you REALLY not know what a seagull is? e.g. would these sentences confuse you:
- "Are there are any seagulls near our food?"
- "Don't park your car there - the seagulls will sh leave their mark all over it!"
- "Don't bring Susan - she's really scared of seagulls. Totally freaks out."

And for extra marks:
Did you know that scientific language and common spoken language sometimes differ?

Perhaps you missed the part where he actually pointed out he was being pedantic there?
 
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