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We’ve all experienced it on our travels – whether watching a sunset in Italy with a glass of chilled Prosecco or at a barbecue in Australia with a beefy Shiraz – when a local wine could not be more perfectly suited to the moment. Lonely Planet’s new book Wine Trails plots a course through 52 of the world’s greatest wine regions, with weekend-long itineraries in each designed by expert writers, including wine buyers and sommeliers. And we’ve picked out 10 of the most intriguing regions to show why tasting wine in the place it was made can be a revelation. Central Otago, New Zea land New Zealand's Gibbston Valley forms part of the world’s southernmost wine region. Image by Rolf_52 / Shutterstock Central Otago is famed for sublime alpine scenery, the energetic resort town of Queens town and, since the 1990s, some world-class wine making. Its wild landscapes make up the world’s southernmost wine region with vineyards spread throughout the deep valleys and basins of six sub...

People think Japan is all about the sushi and ramen, but there’s more that goes into the way the country eats and plans meals. Ramen is one of Japan’s fast foods: Cheap, greasy, and favored by students after a night of drinking, but it’s not taken very seriously. Sushi is popular, but it’s not an everyday eat. Tempura, beef, sukiyaki? Also not everyday foods. We looked to a few of the country’s top chefs and experts to find out what is more common. They talked about how they compose a plate, how much their daily diet adheres to the Zen principles of presenting five colors, five flavors, and five ways of cooking at each meal, and in what ways the culture of food is changing there, given the rise of interest in Western culture. Whether dining out or as a guest in a home, on your next trip, you’ll know how to eat like a local. Chef Kenichiro Ooe, chef of Kozue , at the Park-Hyatt Tokyo “Presentation, which we call moritsuke, is key. On a Japanese plate, for example, y...