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In This Issue:
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>Destinations
Raw Bars. Bistros. Spanish Cuisine.
Steakhouses. Dessert & Dessert Wines. The hottest trends in
dining. W&S profiles a coast-to-coast collection of the
restaurants providing the heat.
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>Vienna, Imperial City of Wine
Vienna's heurigen, or wine taverns, are
among the temptations Stuart Pigott explores in Austria's
capital city.
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>St-Julien: The Impact of Style
Soil and weather play their roles, but Fiona
Morrison, MW finds that at At-Julien's top chateaux, the
winemakers make the difference.
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>Quinta Chaos
Ray Isle heads up the Douro to taste single-quinta
Ports at the source, only to find that the old definitions are being
turned upside down.
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>Green Valley
Rod Smith checks out this cool, western corner of
Sonoma -- which has quietly been producing some of the region's most
distinctive chardonnay and pinot noir.
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>Exclusive Report:
The W&S 12th Annual Restaurant Poll What
are the most popular wines at America's most popular restaurants? W&S's
authoritative annual overview tracks best-sellers and
up-and-comers alike.
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>April Tasting Stats
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>Top ten Chardonnay
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>Best Values under $10
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>Chardonnay
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>Burgundy
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>American New Releases
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>Imported New Releases
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