Mushrooms, wooden mushrooms.
The first came from a bottle of Cook’s champagne,
respectable, green with a filigreed label.
We opened it on New Year’s eve to celebrate as the ball dropped.
The bitter smell stung our noses
and it had taste in the back of your throat that makes you want to hack
up all the fluid in your lungs.
The second came from another bottle
which looked cheap, but better than nothing.
We opened it to make up for the disappointing start to the new year.
The taste was sweet and fruity,
mellow all the way down, with a tiny bite which was the alcohol
making an appearance.
(In retrospect, they are cork mushrooms.)