Chardonnay from the Ground Up
Fined & Filtered
Marlborough Country, by Tyler Colman
Patricio Tapia reports on new terroir-specific labeling proposed in Priorat.
Boom, by Jordan Mackay
Knechting the Dots
Almost Red, by David Schildknecht
Alto Adige, Fruili & Slovenian Wines
Amontillado & Palo Cortado
Best for $12 or Less
Bordeaux $30 and Under
W&S 2017 Best New Sommeliers
Introducing the most promising new restaurant talent of the year.
The Annexation of Beaujolais
After six centuries of separation, the merchants of Beaune are embracing Beaujolais, along with its gamay grape. Roger Morris
The W&S SF50
With its proximity to wine country to the north, east and south, the Bay Area is a magnet for talented chefs, sommeliers and bartenders. Whether you’re headed to a cocktail bar or a chandeliered dining room, check out our list of the places where we’d put our money down for both food and drink.
Chardonnay in Central Willamette
Elaine Chukan Brown
traces the ascent of chardonnay in the once-remote hills of central Willamette, now competing with pinot noir for prime vineyard land.