Fall 2003 Special Issue

"Guide to Tasting Wine"

In This Issue: > W&S Sommelier Poll Best New Sommeliers Ð 2003 We polled hundreds of the nation's leading sommeliers to find five of the hottest new talents serving wine today. > What to Say to a Sommelier How do you talk about something as vague as taste? Ray Isle interviews wine buyers, sommeliers, collectors and writers for their tips on ordering wine in restaurants. > What to Order? What's a great wine with roast duck? When you've got a rare steak sizzling on your plate, do you prefer cabernet or shiraz? W&S presents a range of wine options for twelve classic restaurant meals Ñ plus the recipes so you can try them at your own tasting party. > Making the List Melissa Clark visits two restaurants building their wine lists from scratch. What goes into making an award-winning list? > Cellar Confidential Babbo is one of the most sought-after reservations in New York, and W&S special correspondent David Lynch heads up its wine department. For our special issue he uncorks the truth about restaurant wine sales.