Egg Wine

There’s a poster in my new dentist’s office, a harlequin holding two bottles of wine, standing on grapes and eggs, with “VOV” in big letters above the clown.

What.
The.

I Googled it once I returned to work (after the filling, after the bad news about the crown that fell out and would threaten to fall out until she could see me again in 10 days…Ten Days).

Vov is an Italian aperitif. An egg and wine mixture something like zabaglione. Which I’ve never had either, and which is, I would guess, one of those you have to try, experience, and give thumbs up/down on.

I’m all for trying new foods. Especially foods that have been around a while and which, in my white-bread, working class upbringing, never made it to the table of my youth.

But eggs and wine? Ta-gether? Sounds like something we whipped up in college before heading out to the bar, something to coat our stomachs or some such baloney.

Still. I’m willing to give it a chance. Like eggs + cream + whiskey (or rum, hells) equals egg nog.

Meanwhile. I’m still trying to find the damn stuff. I’m purposely on a hunt for a liquor that I don’t need and haven’t tried and may waste good shoe money on.