Ever order a beer and get a glass full of foam? Don’t send it back—congratulate the bartender. You’ve just discovered the milk pour, a Czech tradition that’s now a flex at craft beer bars. This isn’t a mistake; it’s a lifestyle.

Move over, orange slices in beer—there’s a new viral mashup making waves on social media: crisp white or pink wine… with slices of fresh jalapeño bobbing in the glass. If you’re picturing a TikTok dare gone wild, you’re not far off, but behind the trend lies some real flavor science and pairing logic. So, why are wine lovers (and the wine-curious) suddenly obsessed with spicy wine spritzes? Is there actual merit to this madness—or is this just another fleeting foodie stunt? As always, Pairable™ breaks down what’s really happening in your glass, using both our taste buds and science. Let’s pour in.

In the world of fine wine, yeast selection plays a crucial yet often misunderstood role. While commercial yeast strains are widely used in winemaking—especially in high-quality, age-worthy wines—they are sometimes unfairly maligned in marketing narratives. The debate often boils down to science versus perception, where technical precision meets romanticized ideals. So, what’s the reality? Are commercial yeasts just a tool for consistency, or do they strip wines of their authenticity? Let’s explore both perspectives.