Close to the Edge
>Rod Smith on Western Sonoma, where newly developed vineyard sites on the fog-bound Coast are taking American chardonnay to a new level.

A Line in the Schist
>Fortification was never meant to be the only route to great red "Port," Joshua Greene reports on a new generation of remarkable Douro reds that finally achieve what winemakers have been attempting for centuries: consistently great dry wines.

Alsace Grand Cru
>The recent grand cru designations in Alsace may challenge traditional perceptions of the region's wines. Tom Maresca returns from a visit with a perspective on the best wines of Alsace‹are they vendanges tardive or grand cru?

The Renaissance of Valpolicella
>Once dismissed as undistinguished, Valpolicella has refined its image with fresh young wines and more elegant reciotos, amarones, and ripassos. Chef Alan Tardi of New York's Follonico considers how the styles work with food, and creates three signature dishes to complement them.

A Day in the Life of a Sommelier
>David Lynch spends a day with Karen Ann King, wine director at New York's Union Square Cafe, for a firsthand look at the sommelier's life.

Ninth Annual W&S Restaurant Poll
> Which wines are hot in America's most popular restaurants? An exclusive Wine & Spirits survey tracks the most popular brands and varietals, with analysis of restaurant wine trends over the last nine years.

PLUS:

• April Tasting Stats
• Best Values Under $10
• Porto '95 by Joshua Greene
• Burke Owens: American New Releases
• Joshua Greene: Imported New Releases