Spring 2023 - Wine & Spirits Magazine

Spring 2023


Editor’s Note
Fully Charged

Fined & Filtered
Patricio Tapia reports on the February wildfires in Chile’s southern vineyards.

Roger Morris reflects on his last conversation with Charlie Trotter, a chef who loved wine.

Spirits: On the Oregon Trail
Alissa Bica explores a new wave of craft gin from Oregon.

Personal Taste: My Own Tolerance
Kenneth Crum considers how his journey of self-expression informs his wine taste and wine service.


Best for $12 or Less
New Release Spirits
Austrian Blaufränkisch

Chianti Classico
US Rhône Varieties
South Africa
South Australia

Reds from Rioja
Northern Portugal
US New Releases
Imported New Releases

Editorial Features


Stephanie Johnson explores the three main districts of the Gaiole UGA, discovering a rich diversity of terroirs in this historic corner of Chianti Classico.

Where to Eat & Drink Now in LA

Patrick J. Comiskey & Alissa Bica picked up forks and bent elbows all over LA to find the city’s best spots for food and wine today.

The New Blues

Joshua Greene explores the ancient limestone seabed and volcanic schist hills of Burgenland and Carnuntum, where Austria’s noble blaufränkisch thrives.

We Humans Need to Eat

Wine directors from Los Angeles to Boston speak out on Champagne, orange wine, cocktails and hybrid grapes in our 34th Annual Restaurant Poll.

Willamette Odyssey
Mark Tarlov set out to grow pinot noir he could love, a Willamette odyssey shared as oral history by Samantha Cole-Johnson.

Hybrid Creatives
The collaborative spirit of Vermont’s growers is raising hybrids to a new level. Nadia Fournier reports.

This story appears in the print issue of Winter 2022.
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