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On my birthday a few years ago, a friend who works in the wine industry bought me a bartender’s handshake shot at a bar. Many gravitated toward bitter, quinine extremes as a byproduct of tasting spirits so often. Many of us know what’s in an M&M because we watched a demo on TikTok.
This trend stretches beyond the influx of luxury bromakase options, wine bars slinging tinned fish , and dishes that boast often unnecessary spoonfuls of caviar. Traditional pairing advice dictates: “White wine with fish, red wine with meat.” Floral, salty, elegant skin-contact wines take the food to another level,” she says.
Test and push the palates of our core demo and of the world at large. Like the bitters, from an ayurvedic perspective, bitter notes can soften addiction to sweetness. Like, if you’re stuck in love, they say to have bitter herbs. I want to create something that never existed before.”
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