People have always instinctively eaten with the seasons, even before these days of hyperlocal diets. Our bodies simply crave different foods in different weather: salads and lighter fare when the mercury soars, stews and other comforting dishes in the depths of winter. Drinks, on the other hand, have until recently remained relatively immune to seasonality. Sure, we might enjoy a gin and tonic more in July or prefer a Cabernet Sauvignon to a chilled Pinot Grigio in December, but for the ...
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