CLASS Feb/Mar 2019
CLASS Feb/Mar 2019
Rioja: the tale of the ubiquitous wine born of chance
Rioja is a go-to red in the on-trade, but this grand Spanish wine was born out of a large degree of chance. Joe Wadsack tells the tale of Rioja.
—10 February, 2022
CLASS Feb/Mar 2019
The blind truth: should cocktail comps be judged blind?
Professor Charles Spence says blind tests make for the purest judgements. So why not in cocktails?
—24 January, 2022
CLASS Feb/Mar 2019
Something in the air: the science of atmosphere
A bar’s atmosphere is sometimes indefinable, yet there’s science behind the harnessing of the senses. Professor Charles Spence investigates.
—20 January, 2022
CLASS Feb/Mar 2019
The Daiquiri: Cuba's gift to the cocktail world
Jane Ryan leafs through the nebulous history of the Daiquiri. It’s the ultimate bartender drink and its fundamental constitution has rarely been improved over the years, she says.
—19 February, 2019