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April Tastings
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In This Issue: |
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House Made Charcuterie.
By-the-Glass Lists.
American Regional Cuisine.
Lounge Cuisine.
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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.
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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.
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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.
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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.
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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.
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