Why Bibimbap With Beaujolais Is the New Normal
By placing inventive, serious wine programs alongside non-Western cuisine, a new passel of restaurants is making commonplace what was once considered novel.
- story: Jon Bonné
- photos: Daniel Krieger
By placing inventive, serious wine programs alongside non-Western cuisine, a new passel of restaurants is making commonplace what was once considered novel.
Having spent the last decade as a terroir consultant to some of the world’s top winemakers, Pedro Parra is bringing his expertise home to one of the oldest wine regions…
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Matt Pridgen oversees the constantly evolving wine list at One Fifth, chef Chris Shepherd’s rotating restaurant incubator.
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Jon Bonné kicks off our series of essential guides to the world’s most important wines with France’s great underrated white.
Has our singular focus on the expression of a place devalued the actual “making” inherent to all great wines?