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April 2003

April Tastings • Letter from the Editor • Tasting Introduction • W&S Year's Best Chardonnay • Best Values • Chardonnay • Chianti Classico & Super Tuscans • Spain: Castilla y León • Austria • American New Releases • Imported New Releases

In This Issue: • Destinations House Made Charcuterie. By-the-Glass Lists. American Regional Cuisine. Lounge Cuisine. • The 14th Annual Wine & Spirits Restaurant Poll What are the most popular wines at America's most popular restaurants? W&S's exclusive annual report tracks best sellers and up-and-comers alike. • Etched in Stone People talk about minerality in wines - but what, exactly, does that mean? Rod Smith looks into how vines build character from stone. • The Cru Cut Where is the prime land in Chianti Classico, where the top vineyards cluster? Tom Maresca investigates the move toward cru designations in an ancient vineland. • Alpine Wines Between Austria and Italy the brisk winds off the foothills produce the crisp wines of Alto Adige. Alan Tardi reports from the Alps. • The Wine List in the Kitchen What happens when chefs become sommeliers? Melissa Clark finds out what it's like to break through the wall between the kitchen and the cellar.