Go to a place that’s a little bit Italian, and a whole lot German, where Gewurztraminer originated, and shines alongside Pinot Nero and indigenous Lagrein and Schiava, and where dinner starts with Speck, moves onto pasta or knoedels and ends with apple strudel.  I’m talking about the breathtakingly beautiful wine region of Northern Italy: Alto Adige, as described in my recent article for Sommelier Journal.

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