Monday, November 24, 2008

Tea Haiku

Sencha’s gentle taste

Fresh leaves, verdant and fragrant,

Richly delicate.

Light brown oolong leaves

Soak up water and expand

Diffusing flavor.

Keemun tea with its

Strong fragrance of autumn leaves

Gently diluted.

Dark brown Assam tea

Gives strong color and fragrance

Up to the cup’s brim.

Green matcha powder

Whisked about in hot water

Forms calm, forceful tea.

by Mark Schardine, November 2008

This site is for Food Poetry, and anyone that appreciates how the site of food is the beginning of the eating experience; then comes smell and taste that turns the whole body into a wonderful vessel of experience...if you would like to submit a poem to be featured me at

Monday, November 10, 2008


Offering your wine
Sparkling, red, rosé or white
Since antiquity

You demand hard work
Before allowing a feast,
And we need some luck.

First comes spring pruning
Removing the weaker wood
Then training the vines.

Watching the leaves grow
The sun then ripens the grapes
Expectations rise.

Hazards always lurk
Damp weather, mildew, aphids,
Then a lost harvest.

After the summer heat
Comes the time to pluck ripe grapes.
This year has been good.

Tradition explains
Vintners learn anew each year
To blend, let ferment.

When the cork pops out
And the glass fills up with wine
We respect your art.

Generous Bacchus
Our honored guest, faithful friend
Welcome to dinner.

We pour in your glass
Smooth, dry Châteauneuf-du-Pape
With a light bouquet.

Your sensitive nose
Recognizes this vintage
A votre santé!

© Mark Shardine

Mark is New Jersey poet, and has offered to let us post his recent works sharing his love for wine!