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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.