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Why does a Burger Snob blow his stack when someone refers to a slider as a “mini-hamburger”? Why, because a slider, to be called a slider, must adhere to a specific set of criteria that go well beyond the mere miniaturization of a burger! October 01, 2008 More Food Snobbery »
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Rock SnobberyFilm SnobberyFood SnobberyWine Snobbery
Micro-oxygenation. Catch-all, cure-all winemaking technique hustled by highly paid consultants of the MICHEL ROLLAND ilk. The process involves introducing small, measured amounts of oxygen into a wine while it is still in a fermentation tank, a manipulation that results in softer tannins, deeper color, and a more NEW WORLD style. Hailed as a brilliant advance in winemaking at the time of its introduction in the early 1990s, the process is now decried by TERROIR-ists, who regard it with horror and cringe at a certain sequence in the documentary film Mondovino—in which Rolland emerges from his chauffered sedan and advises several different clients to use the process—as if watching the horse’s-head scene in The Godfather. Read more from the Wine Snob's Dictionary » 
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