ALMOST ANYONE who has ever had a frustrating conversation with an over-zealous sommelier or retail clerk knows that wine is bedeviled by jargon: the language peculiar to a given field that insiders use to recognize each other and keep the uninitiated at arm’s length.
I suppose I have to admit to being a wine insider, but as I work the floor at Central Bottle I remind myself how off-putting the use of jargon can be and do my best to avoid it. Often, my best isn’t good enough. I don’t always recognize jargon when I speak it. [Read more…]