April Issue

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

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