Spring 2022 – Wine & Spirits Magazine

Spring 2022


Departments

Editor’s Note
Spring Awakening

Contributors

Fined & Filtered
Stephanie Johnson covers the depredations of grape-loving wild boars in Tuscany.
Corey Warren heads to the front lines of the frost battles in the Loire Valley
David Paradela reports on the One Fair Wage campaign for restaurant workers.

Happenings

Personal Taste: Spätburgunder + Jamaican Beef Patties
Jermaine Stone pairs Baden and the Bronx as he chronicles a hip hop artist’s journey from wine warehouse box-shifter to wine auctioneer and podcaster.

Tastings

US Pinot Noir
Burgundy
Austria
Loire
Tuscany Reds

Chianti Classico
Alentejo
Rhône
US Rhône Varieties
South Australia

South Africa
Imported New Releases
US New Releases
Best Buys at $12 or Less

Editorial Features

33rd Annual Restaurant Poll

As restaurants reopened across the country, cocktails challenged wine for primacy as sommeliers rebooted their lists.

In the Heights

Stephanie Johnson heads to Tuscany’s Radda, where high altitudes create elegant and distinctive Chianti Classicos.

West of Willamette

Lured by cool altitudes, Pacific winds and limestone, Willamette growers look to the Coast Range. Patrick J. Comiskey reports.

Where to Eat & Drink
Now in LA & NYC

Chef Chris Skoda plates a dish at <em>L’Accolade</em> in NYC

We polled our editors, tasters and colleagues for their favorite wine-centric dining destinations.


Goode Smells

Photo by Victoria Cagol

The loss of scent sensitivity raises the pandemic risk for those in the wine trade, as Jamie Goode experienced first-hand.


This story appears in the print issue of Spring 2022.
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