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In This Issue:
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Of Wood & Wine: Barrel Fermented Chardonnay
in California
> Rod Smith
considers the phenomenal growth of a once artisanal winemaking method.
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The Lure of Agave
>From pulque
in Oaxaca to margaritas in Chicago, Patricia Unterman traces the
authentic flavors of agave. Gary Regan leads a tasting of twenty
aņejos in search of the ultimate margarita and sipping tequilas.
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Enoteca: Light Meals & Great Wines in Tuscany
>An enoteca
regular in Rome, Joyce Goldstein explores the wine bars from Siena
to Firenze to bring home great recipes for a Tuscan evening.
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Pinot Noir American Style
>Restaurateurs
can't get enough of the new American pinots. Michael Bonadies follows
the evolution of this difficult grape into a delicious New World
wine.
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Eighth Annual W&S Restaurant
Poll
>What's hot
in America's most popular restaurants? W&S' exclusive survey of
the country's best restaurants tracks the most popular brands and
varietals, and eight years of restaurant wine trends.
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PLUS:
- April Tasting Stats
- Best Values Under $10
- Vinatge Port 1994
- American New Releases
- Imported New Releases
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