If you’ve not come across Scoff, it’s a food & wine e-newsletter that brings open-source thinking to the food & wine publishing world. So the contributors and the editors just do it for the love of sharing knowledge – makes you feel all warm and fuzzy inside. The latest edition contains a slightly toned-down version of a posting I did a couple of months ago about scoring wines. Since when, I’ve been toying with the addition of a new category called Sweetcorn Wines. You know when you eat sweetcorn, how, a few hours later when you’re in the bathroom, you look in the loo and, well, I think you know what I mean. You wonder what was the point of actually putting it in your body in the first place – is it just a vehicle for eating lots of peppery butter? I’m yet to decide whether a sweetcorn wine should be one that you might just as well pour down the bog for all the good it has done to your body, or whether it’s the sort of wine that tastes like it’s already been through someone’s personal plumbing. Any thoughts?