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.
The term is now the food world’s most universally maligned, but is not having an equivalent worse?
The term emerged in the mid-2010s as sommelier shorthand for a faddish rarity. Is it a dying breed?
Equal parts virtuous compliment and backhanded dig, the ambiguous wine term may have to die for its true tenets to survive.
How a vaguely violent word co-opted from bro culture became a catchall for carefree drinking.