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In This Issue:
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Destination Restaurants
>From Alsace to Zinfandel, W&S
travels to a dozen top restaurants where a passion for regional
wines or spirits drives aficionados to their doors.
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Napa's Chardonnay Survivors
>As the Napa
Valley has evolved, many of its chardonnay vines have migrated to
the cool soils of Carneros. Rod Smith considers the upper-valley
chardonnays that survived replanting and continue to thrive.
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Once Bitten
>David Schildknecht got the gruner
veltliner bug five years ago, but he's no longer alone. What is it
that's so seductive and beguiling about Austria's native white?
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Fire & Spice
>Which wines
can handle curry? Bill St. John breaks out his mortar, pestle and
corkscrew in search of answers.
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Dot.Com Diners
>Where are today's young Internet
moguls eating, and which wines are they drinking? Taylor Antrim
wines and dines with the cell phone-and-laptop set.
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Exclusive Feature
The W&S 11th Annual Restaurant Poll
>What are the hottest-selling
wines in America's most popular restaurants? W&S's authoritative
annual overview tracks the best-sellers and the up-and-comers
alike.
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PLUS:
- April Tasting Stats
- Top 10 Chardonnays
- Best Values Under $10
- American Chardonnay
- Vintage Port 1997
- American New Releases
- Imported New Releases
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