Taste & Science
Terroir in the Shell
The sommelier's vocabulary — terroir, minerality, finish, structure — applies to oysters with a precision it rarely achieves even in wine. How to read what you are tasting and connect it to where it came from.
Taste & Science
The Vocabulary of Brine
Most menus give you a name, an origin, and a price. Not whether it will be mildly saline or aggressively briny. A practical guide to interrogating a menu and reliably getting the experience you came for.