An exploration of the cuisine in some dynamic wine and sake areas shows how small the world has become. New York’s Finger Lakes, Niigata prefecture in Japan, the state of South Australia and the diverse wine regions of central Chile produce different styles of beverages, but all require craftsmanship and a connection to the land. The same is true of the food that is eaten with those drinks.From Niigata’s longstanding tradition of carefully nurtured beef and fish to South Australia’s ...
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