John Truelove

We know how Red feels

Warm

The more it is touched

Hot even

Inflamed

But how does Red taste?

Like blood? The blood of Christ?

Wine then.

Ruby Bordeaux with a ribeye

Seared blue

Red and blue coalesce into luxurious purple

The palatine shade of sovereign indulgence

Red meat on the bone and exclusive vintages

The color of a pulsing vein

Engorged with warm, hot, inflamed

Red