In its centuries-old history, the term has come to mean more than just the last drink before bed.
The two wine terms are separated by more than just a single letter.
Originally borrowed from weed culture, the term to describe palate-wrecking, resinous IPAs is back on the rise.
A term that dates back to the 1600s has come to define not just a style of wine, but, some would argue, the whole natural wine aesthetic.
The thrill of finding a “whale” amid commonplace beer and whiskey prevails only because the “shelf turd” dares to exist.
“Round” once sparked a raft of sensuous terms to describe wine. Now that rough edges are de rigueur, is the term a relic of the past?
The first competition show of its kind offers a glimpse of modern bartending, and the pitfalls of translating it into a made-for-TV spectacle.
If the backbar is a window into a bar’s soul, what does it mean to forgo one altogether?
At once modern and antiquated, humorous and self-serious, the term’s contradictions form the very DNA of bartending.
A staple of the modern sommelier lexicon, the term captures the difficulty of articulating the convergence of taste and texture.