By Julia Carmel | NYTimes | NYT > Food | Disclosure
Placing a Bet on Nebbiolo in California
Rhys Vineyards' Kevin Harvey produces excellent pinot noir. In a warming climate, he sees Nebbiolo and two Sicilian varieties as excellent choices.
By Eric Asimov | NYTimes Wine | Disclosure
A Long Walk in a Fading Corner of Japan
Many of Honshu's once-thriving villages on the Kii Peninsula are fading into obscurity, as is true throughout rural Japan.
By CRAIG MOD | NYTimes Travel | Disclosure
Feeling the Squeeze? How to Be a Thrifty Traveler as Prices Soar
Inflation has arrived, and it is wreaking havoc on travelers' travel budgets. How to strategize in a world of rising prices, according to the New York Times' Frugal Traveler columnist.
By ELAINE GLUSAC | NYTimes Travel | Disclosure
Returning to Florence With ‘the World’s Most Opinionated Guide’
After two years, travel is finally becoming more accessible — the ideal time to revisit this classic Tuscan destination with fresh, less jaded eyes. Allow critic and novelist Mary McCarthy to guide you for a fresh perspective.
By PERRI KLASS, M.D. | NYTimes Travel | Disclosure
Another Variable in the Winemaking Process: Climate Change
Donkey & Goat, a California winery, has learned to pivot after two years of fires, combining appellations and even vintages to turn despair into deliciousness.
By Eric Asimov | NYTimes #Wine | Disclosure
In Europe, It’s Planes vs. Trains. For Many Travelers, Rail Is the Way to Go.
Europe is heavily investing in trains in response to climate change concerns. The goal is to make rail more appealing, particularly as an alternative to short-haul flights.
By PAIGE MCCLANAHAN | NYTimes Travel | Disclosure
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