In the June 30, 1995 Issue

Australian Chardonnay

Features

Sampling Australia's Restaurants: What's on the menu Down Under? Try some sautéed kangaroo with sun-dried tomatoes, braised emu or wattle seed Pavlova

Australia's New Shades: Already known for Chardonnay and Shiraz, winemakers from Down Under are starting to show what other flavors they can achieve

Australian Quest:In Pursuit of The Great Chardonnay: Where Does the Best Chardonnay Grow?

Bali Highlights: Four outstanding South Seas hotels cradle guests in the utmost luxury without disturbing the island's natural beauty

The Cutting Edge: Cal Stamenov has picked up the culinary torch at Pacific's Edge restaurant in the Highlands Inn in Carmel, Calif.

The Strength To Say No to Bottling

Sultans of Shiraz

A Surprisingly Good Show: Bordeaux's 1993 and 1994 vintages, tasted from barrels, are elegant and balanced; if only they weren't so expensive

News

Chalone Wine Group Acquires Interest in Duhart-Milon

Chicago's Rick Bayless Wins Culinary Oscar

New Danish Study Shows Big Health Benefits in Wine Drinking

Italian Bubbly House Makes New Brut Cuvée

Wine-Savvy Madrid Is Home to Two New Wine Bars

Grapevine

Columns

The Heady Mix of Men And Wine

Why Futures Are Fizzling

Live Long, Live Well: Part I

Auctions

Index Soars in the First Quarter of 1995: Wine at auction out-performs Dow Jones average

Cellaring Whites Right: Most white wines shouldn't see the rack. Here are the ones that should

The Buying Guide

The Buying Guide for this issue is available here.

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