To Catch a “Unicorn” Wine
The term emerged in the mid-2010s as sommelier shorthand for a faddish rarity. Is it a dying breed?
- story: Danny Chau
- illustration: Mallory Heyer
The term emerged in the mid-2010s as sommelier shorthand for a faddish rarity. Is it a dying breed?
With a simple cacao nib-infusion, everything from Campari to bourbon can add a chocolatey bitterness without added sugar.
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The age-old, maximalist combination of aged port and blue cheese isn't new, but there's a reason it never went away. Here's how to make it your party trick this year.
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…
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A day in the life of the drink that is as ubiquitous as it is reviled.
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Twelve back-pocket bottles under $35 prove just how freewheeling and robust the world of bubbly wine has become.