Wine Voyager

F reed from the dogma of "whites with fish, reds with meat" or "what grows together goes together," Americans these days are exploring their options for pairing food and wine like never before. They're popping Champagne for fried chicken, pouring off-dry Riesling with Chinese and Indian takeout, even sipping Fino Sherry as a complement to sushi. This newfound adventurousness corresponds to our increasing familiarity with cuisine around the globe. But the globe's a big place, and there's still so much more to discover—not only for its own sake but because the more we understand local ingredients, native varietals, and homegrown traditions, the more we can apply them in novel ways. Once you've tried Portuguese Vinho Verde with salt cod, you can guess that it would be great with fish tacos too. Knowing that French Pinot Noir works so well with duck à l'orange means knowing that it will also shine next to Peking duck. Being from a big Italian family, I grew up with the idea that no day is complete until you've spent hours at the table enjoying the finer things in life with friends and family. This issue of The Wine Voyager will take you on a journey to explore those fine things: Be it the casual simplicity of pizza with Chianti, the breezy elegance of Chablis and oysters, or the pure luxury of Madeira alongside foie gras, there will be something for you here. Giancarlo Lauro, Director of Italian Wines A Wide World of Flavor wha hat gr grow ow o s s to to ex ex expl pl p or or orin in ing g g th th thei ei e r r r Th Th They ey ey'r 're e e po po popp pp ppin in Ri Ri Ries esli li ling ng ng wit it ith C as as as a com om ompl pl pl p em em em e e Th Th This is new ew ewfo fo foun un und ad ad ad in in incr cr cr c ea ea easi si sing ng ng fam am amil il ilia ia i ri ri th th the e e gl gl glob ob obe' e' e s a a bi bi big g g pl pl pla di di disc sc s ov ov over er e —n —not ot ot onl nl nly y we we we und nder er e st stan an and lo loca ca ca ho ho home me megr gr grow ow own tr tr trad ad ad a it itio io no no nove ve v l wa wa w ys ys. . On Once ce ce y l O wi wi with th t sal alt t co co cod, d, you ou c wi wi wi w th th th fi fi fi fish sh sh tac ac acos os os too oo o wo wo wo w rk rk rks so so so s wel el e l wi wi w th th th it it it it wil il ill al al a so so so shi hi h ne ne ne nex ex Be Be Bein in ing g fr fr fr f om om om om a big ig th th the e e id id id idea ea ea tha ha ha hat t t no no no da un unti ti ti t l yo yo yo y u' u' u've ve ve spe pe pe pent nt nt h ta ta tabl bl ble en en en e jo jo joyi yi ying ng ng ng the he he h fi fi fi in in in lif if ife wi wi with th th t fri ri rien en ends ds ds a Th Th Th This is is iss ss ssue ue ue ue of f f Th Th The e W wi wi wi w ll ll ll tak ak ak a e e yo yo yo you on on on a jo ex ex ex expl pl pl p or or or o e e e th th thos os os o e fin fin fine t it it i the he he he cas as asua ua ua ual si si simp mp mp mpli li li pi pi pizz zz zza wi with th th th Chi hi hi hian an an anti ti ti t , , t el el eleg eg eg egan an an ance ce ce ce of f f f Ch Ch Ch Chab ab ab abli lis oy oy oy oyst st ster er er e s, s, s, s, or r r r th th th the pu pu pu pure re re r Ma Ma Ma Made de de de d ir ir ira a a al al al alon on on ongs gs gs gsid id ide e e th th ther er ere wi wi wi w ll ll be so so so some me me met yo yo you u he he here re re. Gi Gi Gian an anca ca ca c r Di Di Dire re rect ct ctor or of f It It Ital al a i es ess co corr rr rr r es es espo pond nd n s s to to t our ur ne ar a ou ou o nd nd nd the he glo lo lobe be. Bu But re re's 's sti till so o o mu mu m ch ch mor or ore to to ake ke but bec ecau ause se the he h mor o e s, s, s, nat ativ ive e va vari r et et e al al als, s, s and nd nd re re we e ca can ap appl pl p y y y th th them em in Port rtug ugue uese Vin in inho ho Ver er er e de de d at it wou ould ld be e e gr grea eat t at at Fre renc nch h Pi Pino not No Noir nge ge mea ea e ns ns knowi wing ng tha hat t du du duck ck. y, y, y, I gre rew w up up wit ith te te

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