Saturday, May 17, 2014

Today's New Word: Breastaurant

My son used it to describe a restaurant here in Boise that works on the Hooters model of how they hire and dress their waitresses, but without Hooters' reputation for customer service.  One particular waitress ended up in a discussion with a friend of my son who works for a high reputation local brew pub: she was quite insistent that solar temperature, not cellar temperature, was very important for wine.


  1. The term's been around for a while, actually.

    I've even heard it used in Japanese.

  2. She's right.

    When the sun is hot, sangria or a Rosé. White wine if you're a degenerate.

    Cooler temps are when the reds come out. Especially the full bodied stuff like bulls blood.

  3. Isn't that a question of before harvest vs. post crushing of the grapes?