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BBCNEWS The Travel Show June 4, 2024 17:55:00 - Vimarsana News

BBCNEWS The Travel Show June 4, 2024 17:55:00

You'll see the smell- is close, but then the lands in the mouth is different. you know what? that is so interesting. so, i can taste the kind of familiarity, and then i'm waiting for the alcohol. but it hasn't arrived. it's like wine—light. the second kind doesn't involve fermentation and is more like a poshjuice. and this one is very good if you eat it with your meat or pasta or... - we've picked a particularly potent one made from... ..beetroot. it's busy. i don't think i'm ready for this one yet. but this is exactly what we see with our customers. _ and we know in some years, - they may l...

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BBCNEWS The Travel Show June 4, 2024 09:51:00 - Vimarsana News

BBCNEWS The Travel Show June 4, 2024 09:51:00

Of familiarity and then, i'm waiting for the alcohol. but it hasn't arrived. it's like wine lite. the second kind doesn't involve fermentation and is more like a poshjuice. and this one is very good if you eat it with your meat or pasta. we've picked a particularly potent one made from... ..beetroot. it's busy. i don't think i'm ready for this one yet. but this is exactly what we see with our customers. so now, they are more looking into substitutes, so the dealcoholised and fermented wine, and we know in some years they may look for new recipes and new techniques and everything. but are paris...

BBCNEWS The Travel Show June 4, 2024 04:51:00 - Vimarsana News

BBCNEWS The Travel Show June 4, 2024 04:51:00

So, i can taste the kind of familiarity and then, i'm waiting for the alcohol. but it hasn't arrived. it's like wine—light. the second kind doesn't involve fermentation and is more like a poshjuice. and this one is very good if you eat it with your meat or pasta. we've picked a particularly potent one made from... ..beetroot. it's busy. i don't think i'm ready for this one yet. but this is exactly what we see with our customers. so now, they are more looking into substitutes, so the alcohol i've wine, and we know in some years they may look for new recipes and new techniques and everything. ...

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