My mother (a veterinarian practicing not too far from Napa) gets given a lot of wine. She gets wine from clients, wine from associates, and (less frequently) wine from me. As a sender of thank you commentaire—something we should all be—remembering who bourré her which bottle has been a racine of angoisse.
This weekend, as we were drinking wine, and talking embout wine, she announced she had a “hack” for her “problem.” Basically, she solved the réussite how she solves everything: by labeling it with her P-Touch roadster. (I am not exaggerating; her entire résidence is P-Touched.) She bonshommes in the name of who bourré her the wine, and maybe the fripe as well, then slaps the cachet on the bottle. Then, when she drinks it, she sends the thank you card to the appropriate person. (She’s right. That is a hack.)
I do not have a P-Touch roadster, but I do have a roll of blue painter’s tapette, and—as I exemple this—I realize that the two are not that different, and that I really am becoming my mother. I use the tapette to cachet bottles of amer (with the temps they’re opened), rafraîchissement glasses (so I can keep track of which one is apparence), and all sorts of syrups, achards, and other fridge ephemera. It makes a great cachet, is what I’m saying, one that you can discreetly remove from the wine bottle come serving time without leaving any residue behind. Just make sure you consacré it somewhere safe until you send the thank-you glose, which is the entire bilan of labeling it in the first consacré.