Chardonnay
Tasted: 207 I Reviewed: 58
Chianti Classico & Super Tuscans
Tasted: 112 I Reviewed: 47
Spain: Castilla y León
Tasted: 78 I Reviewed: 46
Austria
Tasted: 53 I Reviewed: 38
American New Releases
Tasted: 323 I Reviewed: 111
Imported New Releases
Tasted: 633 I Reviewed: 252
Total
Tasted: 1406 I Reviewed: 552


Looking for one of the popular wines from our restaurant poll? Our April issue tastings give Wine & Spirits' take on some of the most sought-after restaurant wines. And they start with chardonnay (p. 104), featuring our picks from California's coastal vineyards. North from Philo and Annapolis down to Santa Barbara, these far coast vines are giving some of the coolest, crisp and rich chardonnays in recent memory.

Spain's Ribera del Duero is hot, where Vega Sicilia is still the star, now surrounded by great wines out of Sardón del Duero, Toro and farther reaches of Castilla y León (p. 114). In Tuscany, the revolutionary super-Tuscans of the seventies and eighties now face a resurgence of great Chianti Classico (p. 109). In Austria, the 2001 vintage brings some of the most provocative grüner veltliners and rieslings yet to leave Wachau and Kremstal (p. 118).

Among the new releases, check out the range of pinot noir, syrah and zinfandel (p. 121), as well as some great Aussie shiraz and blends (p. 128). From France, we focus on Loire and Burgundy. From Germany, Mosel; from Italy, Tuscany, Piedmont and Verona.

It's a packed tasting section, with all the stats listed on our table of contents (page 6). And for an overview of how we conduct out tastings, always blind, in our offices, with outside panelists to recommend the wines and inside critics to give the ratings and reviews, please turn to page 105.