"Thin to Win"

This is a golfing term that is supposed to mean that usually when you thin a shot, at least from about 150 yards out, there is a good chance your ball may actually end up on or near the green. (However, a thin shot from around the green or from a sand trap will usually have disasterous results as the ball is long gone.) A "fat" shot has just the opposite results and, beside ruining your pride in front of your playing partners, will require you to trudge back to the cart, grab another club and try to hit the green again from about 20 yards closer. It is bad luck to even talk about a shanked shot, so we will leave that one alone!

I once played a round of golf fifteen years ago with Tommy Armour III who, beside cruising around the course in a smooth, effortless par 70, showed me how the pros are in a different league than us mortals. Having drilled a long perfect drive in the middle of the fairway on #13, he proceeded to lay a huge chunk of sod over on his approach shot. The ball went 20 yards. If I had done that I would be toast for 3 holes thinking about the fat shot. He calmly walked up to the ball, took a few practice swings and then stiffed it to 4 feet. He made the put and as we walked off the green he looked at me and said, "You need to do that on the Tour." Oh? Lesson learned, wisdom exchanged.

Now how does this have anything to do with wine? Well, in golf, thin is good, fat is bad. In wine, thin is bad, fat is good. Remember that. You're welcome!