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|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|
|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|