

Departments
Editor’s Note
Restorative Networks
Fined & Filtered
Opening into a pandemic: We talk with several wine directors whose restaurants made it work.
Happenings
News in Brief
Personal Taste
Tahiirah Habibi reflects on her relationship with wine.
Tastings
Year’s Best
US Pinot Noirs
Focus On
Burgundy & Beaujolais
Loire Valley
Austria
Tuscan Sangiovese
Ontario
South Africa Chenin & Sauvignon Blancs
German Pinot Noir
Best Buys at $15 or Less
Editorial Features
W&S 32nd Annual Restaurant Poll


A very different kind of coverage in our Annual Restaurant Poll, in a very different kind of year. A W&S exclusive report with perspectives from sommeliers on how they connected—or lost connections—with guests through a challenging, often devastating, sometimes enlightening year in restaurants.
Curing Cork Taint


Could TCA be a thing of the past? Jamie Goode explains the science behind two new initiatives that aim to eliminate taint in natural corks.
Rye on the Rise


Rye whiskey is enjoying a renaissance—with heirloom varieties of rye grass inspiring a new crop of grower-distillers. Chantal Martineau reports.
The Once and Future Wagram


David Schildknecht explores this watershed moment for Austria’s Wagram, a region blessed with loess soil and talented growers working this distinctive terroir.
Root Down


The Wood Wide Web became a forestry
meme when trees were shown to communicate through networks of soil fungi interacting with their roots. Now, winegrowers are asking how their vines and other resident plants might be encouraged to continue their dirty conversations.
This story appears in the print issue of April 2021.
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