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Fined & Filtered
   Napa’s Culinary Revival

New Spirits
   by Christopher Hallowell

Peter Liem
   on Coteaux Champenois

Fiona Morrison, MW:    Bordeaux 2010 en    primeur

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 June 2011  Features at Wine & Spirits

Paso Robles 2.0
I like the way Stephy Terrizzi drives. With a pruning crew pickup blocking our route across Luna Matta Vineyard, she grins, pulls a sharp left and guns her weathered SUV up a slope between two rows of nebbiolo. It’s hard to believe that this is the same person who put in a sage garden to apologize for spraying an organic pesticide on vines infested with leafhoppers.

The complete article is available in the print edition of Wine & Spirits.

New Zealand Sauvignon Blanc:
   The Inside Track on Matching with Food

In Wine & Spirits’ recently published 22nd Annual Restaurant Poll, only two percent of the Most Popular Wines in America’s Restaurants come from New Zealand. But the New Zealand category is not divided among many varietals, which would blur New Zealand’s blinding focus in America: Five of the top six New Zealand wines in the Poll are sauvignon blanc, most of them from Marlborough. In the American wine imagination, sauvignon blanc and New Zealand are practically synonymous.

The complete article is available in the print edition of Wine & Spirits.

Favas, Chicory & Salice:
   A Wine for the Mediterranean Diet

Head for the far coast of Italy and make a right, traveling south down the peninsula, the foamy blue Adriatic just outside your left window: You’ll pass the sombre region of Le Marche, the wild and empty Abruzzo and then the tiny postage stamp that is Molise. Continue on and you’re in Puglia, the long, thin, fertile region famous in Italy for being the cradle of the Mediterranean diet and the producer of the wine that has historically accompanied it, Salice Salentino.

The complete article is available in the print edition of Wine & Spirits.