How to Survive in the Beaujolais - as a Vegetarian
NYC sommelière turned vigneronne Michele Smith on the dining challenges of the Beaujolais.
When at age nine, I told my mother I would now be a vegetarian, she made it clear she would make no special meals for me. I would need to be resourceful.
It’s a skill set that came to my rescue when, twenty plus years later, I moved to the Beaujolais, a region where the favorite vegetable is pork.
Here the …