So recently we’ve been enlightened to a new delicious drink. Apparenty there’s a three day window in the wine-making process where the grapes have begun to fermet just slighty, but not enough to be alcohol yet. When this happens it creates a sort of grape juice that is very sweet and slighty sour at the same time and almost tastes slightly carbonated. This drink, called must, is a delicacy that I would imagine you can only drink if you make the wine yourself since it has such a short window of opportunity. Today is day two or three of the window so it’ll be sad when must is a full year away since soon it will be too sour to want to drink (until it finishes it’s journey to wine, of course).