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Thirty years ago at a trattoria on the isle of Capri, Bill Ward had a lusty homemade red that rocked his world. Ever since this "so that's what wine's all about" moment, he has been seeking similar experiences, always aiming to approach wine with an innocent eye. He's been writing about travel, food and wine for more than a decade and won a James Beard Award in 2004 for a series on Italian regional cuisine. His column, Liquid Assets, runs every Thursday in Taste.
Email him to talk about wine.
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