One Perfect Dinner

Our globetrotting gourmet begins his fantasy meal at Napa's French Laundry
John Mariani
Issue: December 31, 2006

I'm often astonished when I hear about the foods that death-row inmates choose for their last meal. Case in point: One recent unfortunate in Texas ordered up a dozen tamales; refried beans with chorizo; six hard-shell tacos with lettuce, ketchup, hot sauce, six jalapeños, tomatoes, cheese and extra ground beef; three Big Red sodas; six brownies; and two packages of Rolos.

For the full article, check out the new issue of Wine Spectator, on newsstands January 11, 2007.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories