"We destroyed all 2,000 bottles of wine - one by one," Assistant Deputy Chief Mortimer Rebensaft-Schlurfer explained.
The 15 members of our Hazardous Waste Disposal Team had to set up a special room in which to destroy the wine. "It was a really long and thorough process, taking over two weeks before we were through," Rebensaft-Schlurfer said. The wine was first transferred into special cut-glass carafes and allowed to "breath" for a few minutes before then being poured into individual nosing glasses and goblets. Nearby tables were laden with trays heaped with cubes of cheese and chunks of bread to help the Waste Disposal Specialists to "cleanse their palates" between sips.
During the process, the team - composed of roughly the same number of male and female Specialists - would occasionally comment on the characteristics of the wine they were destroying: "An impudent little cabernet with a satiny texture and hints of blackberry, citrus, and oak that is in clear violation of Paragraph 14 of Article XII of Code 453 of the 1975 Environmental Preservation Act," remarked one Specialist. "It's a good thing that we are destroying it!"
"I'll drink to that!" shouted another Waste Disposal Specialist who had just uncorked his third bottle that evening.
"No, no! We're destroying the wine - not drinking it," insisted another.
"Hey, are you going to keep all of those breadsticks to yourself?!" argued another.
Regards,
True story
That’s hilarious.
On the more serious side, my brother is involved in the wine business. It is a giant, giant business that, unless you have, some exposure to the regulations and the regimentation and statewide cataloging of statewide wine production, you can’t imagine it. The state of CA knows pretty much exactly how much wine is and was produced in the state to a level of accuracy you would never ever believe unless you saw the footprints, meaning the data they collect.
LOL!! Very well done ...
Funny!