Inside the Issue

October 2017

Best New Sommeliers 2017

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Editor's Note
Chardonnay from the Ground Up

Editor’s Note


Fined & Filtered
Marlborough Country, by Tyler Colman


Classifying Priorat
Patricio Tapia
reports on new terroir-specific labeling proposed in Priorat.

Boom, by Jordan Mackay

Knechting the Dots
Almost Red, by David Schildknecht


Year's Best

US Chardonnay
Alto Adige, Fruili & Slovenian Wines
Red Burgundy
Australian Shiraz
Amontillado & Palo Cortado
Best for $12 or Less

Focus On

New Zealand
Bordeaux $30 and Under

New Releases

North American

Editorial Features

W&S 2017 Best New Sommeliers

<em>W&S</em> 2017 Best New Sommeliers

Introducing the most promising new restaurant talent of the year.

The Annexation of Beaujolais

The Annexation of Beaujolais

After six centuries of separation, the merchants of Beaune are embracing Beaujolais, along with its gamay grape. Roger Morris reports.

The W&S SF50

The <em>W&S</em> 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

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.