VinePair

NOVEMBER 27, 2023

The movement can be traced back to the 2011 debut of Jungsik in Tribeca, from chef Jung Sik Yim, who previously worked at Aquavit and Bouley. It starts with sweet, salt, and bitter at the same time. It also offered a saline finish that added an extra accent to the experience. I call it a Korean rosé,” Park says.

Wine 52

Wine Hospitality Beer Liqueur 52

Imbibe Magazine

JULY 1, 2024

Several of Corpinnat’s current 11 members—Gramona, Recaredo, Llopart—are favorites of American sommeliers. “I Such a wine proves that, when terroir is respected and the wine is long-aged, even a company churning out more than 30 million bottles per year can produce one that sommeliers of Paronella’s status can declare “beautiful.”

Wine 266

Wine Sommelier Bottling Bitters 266

VinePair

APRIL 16, 2024

You never have to flip your jigger,” adds Joaquín Simó, a drinks consultant who invented the Naked and Famous in 2011 while bartending at New York City’s Death & Co. The deceptive sweetness of many liqueurs makes them harder to balance, like the bitter-tasting but sugar-loaded Campari. menu in the fall of 2011.

Liqueur 105

Liqueur Bartender Bartending Cocktail Culture 105