“The wines we now make in Apulia, like those we drank and used for cooking on Naxos and in Tuscany, are grown on a small-holding scale and almost exclusively for the grower’s use. . . .
Appreciation of [these] local wines comes gradually, while drinking, and by accepting their peculiarities. ‘Bisogna farsi la bocca’ is the [...]
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recent
- a branch of medicine
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- Ishmael eats plum pudding
- reading: cider-making article in wine terroirs
- roasted pork belly
- recipe for groundhog cooked with spicebush
- correction: traditional uses of spicebush berries
- spicebush-berry beer, autumn olive jelly
- making the yeast-home, and ginger beer
- primacy of the dinner table
- a house with fermentation projects is a happy house
- the hiatus, and bees
- eight pounds of miscellaneous pig fat
- embarrassingly good beans
- home again
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