Check out the new, mobile-friendly!

The World of Food: Northern & Eastern Europe

Issue: September 30, 2006

Bacon   Caviar   Cheeses   Cured Fish   Dill   Knives   Sausages Ask the Experts :   English Tea Classic Matches :   Stilton and Port While the cuisines of Germany, Switzerland, Austria, Russia and Eastern Europe, Scandinavia, the United Kingdom, Northern Ireland and the low countries of Belgium and the Netherlands are certainly diverse, their traditional dishes all demonstrate a heartiness for warding off the chill from North Sea winds and frigid artic air.

For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2006.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories