Seasonality is a concept fairly well ingrained in the minds of most chefs. Spring approaches and lighter fare begins to make its way to the menu; summer arrives and with it the popularity of grilled food, from bright red peppers to blood red steaks; fall means that it’s time to reap the benefits of the harvest; and winter signals a shift to comforting stews and long-braised meats.Similarly, for many sommeliers, a shift occurs in the wine selection, with the light reds and crisp whites that ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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!
Questions about your account or how to access content?