April 2003

April Tastings

Letter from the Editor

Tasting Introduction

W&S Year's Best Chardonnay

Best Values


Chianti Classico & Super Tuscans

Spain: Castilla y León


American New Releases

Imported New Releases


In This Issue:


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.