Category: Terroir
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Piedmont on a plate
Truffles, hand-pinched pasta and Nebbiolo: three classic Piedmont dishes and the local wines that go with them.
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Burgundy on a plate
Eggs poached in red wine, cheese puffs and a famously pungent cheese: three Burgundy classics and the local wines that complete them.
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Alsace on a plate
Choucroute, Munster and tarte flambée: Alsace cooks for its own white wines. Here are three classic plates and the glass for each.
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The Luxembourg Moselle on a plate
Smoked pork and broad beans, Riesling pâté and crisp fried river fish: three Moselle classics and the local wines that were made for them.