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Every table was full, and soon a jazz band began to play; the kids danced while we tasted (and ate pretzels).
While we tasted our samples, groups of Czech visitors wandered in and out, many in cycling outfits; in the late summer heat they seemed deeply appreciative of the high-ceilinged room and its cool, thick stone walls.
"Georgia has nearly 500 native grape varieties," Tsereteli explained to me while we tasted some of his imports at Batch 13, a wine store on 14th Street NW owned by George Grigolia, a fellow Georgian.
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While three years ago we tasted the 2003 Tilenus Pagos de Posada from Bodegas Estefania, this year we had the 2001 vintage of the same wine.
While everything we tasted was outstanding, there are some can't miss dishes: smoked sizzling oysters - the shells are heated to 500º then cold smoked oysters soaked in drawn butter are dropped in, brought to the table semi-raw and sizzling.
Once in a while, we get a taste of proper 1950s-style agitprop.
"After chewing for a while, it tasted slightly sweet".
When we're away and we go for a while without tasting a chile verde, a mole, we almost die.
Then we tried drinking the leftover water but it was undrinkable (I think it had been there for a while. It tasted like pond water and aspirin).
Even if, once in a while, it tastes like cafeteria food going down.
While we removed the taste buds from the surrounding epithelium to isolate taste bud RNA for the RT-PCR analysis, it is possible that some surrounding epithelial cells were also collected.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com