Can a Wine Actually Be “Crunchy”?
A staple of the modern sommelier lexicon, the term captures the difficulty of articulating the convergence of taste and texture.
- story: Danny Chau
- photo: Mallory Heyer
A staple of the modern sommelier lexicon, the term captures the difficulty of articulating the convergence of taste and texture.
The term is now the food world’s most universally maligned, but is not having an equivalent worse?
In the mid-aughts, the decanter earned a reputation as a symbol of wine's most opulent proclivities. Can a set of designs aimed at functionality endear it to today's drinkers?
The term emerged in the mid-2010s as sommelier shorthand for a faddish rarity. Is it a dying breed?
Over the last 50-plus years, the wine club has gone from stuffy boys’ club fodder to niche restaurant selections. The pandemic has led to an explosion of options that go…
Meet the latest addition to the Punch family of books, a manual to the freewheeling world of bubbles from contributor Zachary Sussman.
To understand how Portuguese wine has become a new sommelier obsession, look no further than the Patos.
As the vocabulary of wine evolves, can it escape the gendered frameworks that forged it?
Equal parts virtuous compliment and backhanded dig, the ambiguous wine term may have to die for its true tenets to survive.
From old-vine verdejo to old-school grüner, wines in the oversized format signal a new era of everyday drinking.