Wine&Spirits Magazine - October 2007/title> <meta name="keywords" content="Wine and Spirits Magazine Current Issue"> <link rel="stylesheet" type="text/css" href="../../shared/wsstyles.css"> <style type="text/css"> #dropmenudiv{ position:absolute; border:1px solid black; border-bottom-width: 0; font:normal 12px Verdana; line-height: 10px; z-index: 50; } #dropmenudiv a{ width: 100%; display: block; text-indent: 3px; border-bottom: 1px solid black; padding: 1px 0; text-decoration: none; font-weight: bold; } #dropmenudiv a:hover{ /*hover background color*/ background-color: #cccccc; font:light 12px Verdana; text-indent: 10px; text-decoration: italic; } </style> <script language='javascript' src='/shared/dmenu.js'></script> </head> <body> <script language="javascript" src="/shared/topnavmenu.asp"></script> <table width="944" align="center" cellspacing="1" cellpadding="5" border="0" bgcolor="#ffffff"> <tr> <td width="200" valign="top"><span class="header">October 2007</b></span> <br><span class="textcc0000"><b></b></span></td> <td> <div align="left"><span class="text999999">Features at <i>Wine & Spirits</i></span> </tr> <tr> <td align="left" valign="top"> <br><a href="/subscriptions/"><img src="http://www.wineandspiritsmagazine.com/issues/2007/images/Cover_1007.jpg" border="1"></a> <p> <table border="1" cellspacing="0" cellpadding="3" width="200"> <tr> <td bgcolor="#cccccc"><span class="text000000"><b>Departments</b></span></td> </tr> <tr> <td> <b><span class="textcc0000">• </span></b> <span class="textcc0000"><b>Editor's Note</b></span> <p> <b><span class="textcc0000">• </span></b> <span class="textcc0000"><b>Fined & Filtered:</b></span> <br><span class="text000000">Take a sommelier's <br>holiday in San Francisco and Chicago</span> <p> <b><span class="textcc0000">• </span></b> <span class="textcc0000"><b>Year's Best Chardonnay</b></span> <p> <b><span class="textcc0000">• </span></b> <span class="textcc0000"><b>Critic's Picks: <br>Best Values</b></span> <p> <b><span class="textcc0000">• </span></b> <span class="textcc0000"><b>Books: Gerald Asher <br><span class="text000000"> on <i>The House of Mondavi</i></b></span> <p> <b><span class="textcc0000">• </span></b> <span class="textcc0000"><b>Peter Liem <span class="text000000"> on Santorini</b></span> <p> <b><span class="textcc0000">• </span></b> <span class="textcc0000"><b>Short Finish</b> <span class="text000000">Vin de Prey by <b>David Darlington</b> </span> <p> </td> </tr> <tr> <td bgcolor="#cccccc"><span class="text000000"><b>Tastings</b></span></td> </tr> <tr> <td> <b><span class="textcc0000">• </span></b> <span class="text000000"><b>New Flash from the Old World</b> Overview by Phillipe Newlin <p> <b><span class="textcc0000">• </span></b> <span class="text000000"><b>American Chardonnay</b> tasted 215, reviewed 44 <p> <b><span class="textcc0000">• </span></b> <span class="text000000"><b>Bordeaux 2004</b> <br>tasted 205, reviewed 87 <p> <b><span class="textcc0000">• </span></b> <span class="text000000"><b>Tuscan Reds</b> <br> tasted 170, reviewed 60 <p> <b><span class="textcc0000">• </span></b> <span class="text000000"><b>Castilla y León</b> <br>tasted 165, reviewed 71 <p> <b><span class="textcc0000">• </span></b> <span class="text000000"><b>American New Releases</b> tasted 425, reviewed 93 <p> <b><span class="textcc0000">• </span></b> <span class="text000000"><b>Imported New Releases</b> tasted 454, reviewed 141 <p> </td> </tr> </table> </td> <td align="left" valign="top"> <table width="100%" border="0" cellspacing="1" cellpadding="5"> <tr> <td colspan="2"><img src="http://www.wineandspiritsmagazine.com/issues/2007/images/October07/Sommeliers.jpg"><p><b><span class="textcc0000">• </span></b><span class="textcc0000"><b> The Best New Sommeliers </b></span> <br><span class="text000000">Move over top chef: Today's sommeliers are no longer just the go-to person for choosing the right wine with a meal. They're now firmly at the center of any fine-dining experience. They're also highly visible stars in a field that's increasingly competitive. W&S tallied the votes of more than 230 wine professionals from America's top restaurants to find this year's Best New Sommeliers. These five young, up-and-coming sommeliers perform with the expertise, dedication and passion of professionals at the top of their game. We're proud to present America's next sommelier superstars. </p><span class="text000000"> <p><div align="left">The complete article is available in the <a href="http://www.wineandspiritsmagazine.com/subscriptions/"><span class="text666666a"><strong>print edition</strong></span></a> of <i>Wine & Spirits.</i></div> </span> </td> </tr> <tr> <td colspan="2"><a name="izakaya"><hr></a></td> </tr> <tr> <td><img src="http://www.wineandspiritsmagazine.com/issues/2007/images/October07/Fresh_Pacific_Chardonnay.jpg"><p><b><span class="textcc0000">• </span></b><span class="textcc0000"><b>Fresh Pacific Chardonnay</span></b> <br><span class="text000000">When David and Marie Hirsch arrived at Prune, on East First Street in New York, the restaurant was nearly empty. The East Villagers who pack the place at night hadn't yet heard that it was open for lunch. The basement delivery door was open wide, blocking the entrance, so the couple rapped on one of the floor-to-ceiling café windows, and the chef let them in. They were seated at a table in the front when they spotted me pacing the sidewalk. Marie opened the window at their table and offered a hand as I climbed up. </p><span class="text000000"> <p><div align="left">The complete article is available in the <a href="http://www.wineandspiritsmagazine.com/subscriptions/"><span class="text666666a"><strong>print edition</strong></span></a> of <i>Wine & Spirits.</i></div> </td> </tr> <tr> <td colspan="2"><hr></td> </tr> <tr> <td><img src="http://www.wineandspiritsmagazine.com/issues/2007/images/October07/Bordeaux.jpg"><p><b><span class="textcc0000">• </span></b><span class="textcc0000"><b> Bordeaux: The New Collectibles</b></span> <br><span class="text000000">If you have been dismayed to see the prices of top Bordeaux châteaux spiraling out of your budget with the 2005 vintage, it may be time to look farther afield and find other Bordeaux wines to collect. There are still undervalued properties producing pedigree wines that will hold their value and quality for decades. <br> This buying opportunity has been created by the increasing polarization of the top Bordeaux estates. Today, there are a handful of blue-chip wines that are fashionable to collect. No new player in the Bordeaux game would dream of putting a cellar together that did not include the first growths and coveted right-bank estates—and it is chiefly because of the large number of new players that prices have risen so much in the last few years. These blue-chip wines are being produced in ever smaller quantities (most of the first growths use less than half their total production in their “grand vin” or flagship wine) and when demand outstrips supply, prices escalate. </p><span class="text000000"> <p><div align="left">The complete article is available in the <a href="http://www.wineandspiritsmagazine.com/subscriptions/"><span class="text666666a"><strong>print edition</strong></span></a> of <i>Wine & Spirits.</i></div> </td> </tr> <tr> <td colspan="2"><a name="darlington"><hr></a></td> </tr> <tr> <td><img src="http://www.wineandspiritsmagazine.com/issues/2007/images/October07/Pinot_Noir.jpg"><p><b><span class="textcc0000">• </span></b><span class="textcc0000"><b>Pinot Noir for Bullfighters</b></span> <br><span class="text000000">After hundreds of miles of plateau where summers bake the earth, Castilla y León ends in Bierzo, at the foothills of the Sierra Cantabria. Galicia and the Atlantic Ocean lie beyond. The wines of Bierzo reflect this transition in mencía, a grape variety that spreads west into Green Spain. <br> The road to Santiago de Compostela runs through Bierzo, a route that Christian pilgrims have walked for centuries. Locals believe those pilgrims brought mencía from northern Europe, though its exact origin remains unknown. At the beginning of 2000, in the early days of mencía's renaissance, growers thought it was related to cabernet franc, but DNA studies have since ruled that out. Whatever it may be, it settled here long ago. It's not unusual to find plots of mencía vines more than 100 years old, and growers say it's always been the dominant red variety around olla berziana (“the pot” ), as the locals call the area.</span> </p><span class="text000000"> <p><div align="left">The complete article is available in the <a href="http://www.wineandspiritsmagazine.com/subscriptions/"><span class="text666666a"><strong>print edition</strong></span></a> of <i>Wine & Spirits.</i></div> </td> </tr> <tr> <td colspan="2"><a name="darlington"><hr></a></td> </tr> <tr> <td><img src="http://www.wineandspiritsmagazine.com/issues/2007/images/October07/Canada.jpg"><p><b><span class="textcc0000">• </span></b><span class="textcc0000"><b>Canada's Golden Mile </b></span> <br><span class="text000000">Climate change is shifting the world's viticultural map. In Europe and North America, the frontiers of vine growing are moving ever northward. Beyond the developments in Washington's Columbia Valley, there's a red-wine revolution underway across the border in western Canada's Okanagan Valley. </p><span class="text000000"> <p><div align="left">The complete article is available in the <a href="http://www.wineandspiritsmagazine.com/subscriptions/"><span class="text666666a"><strong>print edition</strong></span></a> of <i>Wine & Spirits.</i></div> <tr> <td colspan="2"><a name="darlington"><hr></a></td> </tr> </td> </tr> </table> <td valign="top" align="center" width="188"> <table border="0" cellpadding="1" cellspacing="0"> <tr> <td valign="top"><script language="javascript" type="text/javascript" src="/shared/sideAds.asp"></script></td> </tr> </table> </td> </td> </td> </tr> </table> <br> <script language="javascript" type="text/javascript" src="/shared/bottomtext.asp"></script> <br> </body> </html>