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In the March 31, 1996 Issue

Dining in America


Serious Steak: U.S. prime beef, outstanding wine lists and decidedly untrendy attitudes combine for the quintessential American meal
Rating Steak Houses: Bern's Steakhouse
Steak Stampede: Three upscale steak house chains are cloning their success with prime beef and serious wine lists
Behind the Sizzle: What It Takes to Make the Perfect Steak
Great Steaks, No Cellar: Wine-impaired steak houses like Peter Luger in Brooklyn favor nostalgia over good wine lists
What's Hot in The Food World: What today's diners want is the total experience: a warm welcome, an engaging menu and wine list, and atmosphere.
Oregon's Best: A roundup of more than 200 current releases, mostly from the soft 1993 vintage, shows steady improvement in quality
Yield Signs: Yes, the value of some wines keeps going up, but investing in wine remains a risky business
Best of Both Worlds


Champagne Bar to Entice New Yorkers With 200 Bubblies
Vines in Washington State Hit by Deep Freeze
Napa Valley Vintner Donald Hess Buys Half of South Africa's Glen Carlou Winery in Worldwide Expansion
Eugene Trefethen, Founder of Napa Valley Winery, Dies
Grape Prices Rise in California as Demand Surges: California Grape Price Increases: 1994-95
Matanzas Creek to Release $125 California Merlot
Michele Chiarlo Buys Prime Vineyards in Barbera
Peter Mondavi Lets Sons Take Charge at Charles Krug
Richard Sanford Starts Again in Santa Barbara With New Pinot Noir and Chardonnay Vineyards


The Power of The Vineyard
High-Flying Napa Cabernet
Checking Out First Growths With the Haberdashers
Fighting the Puritans


The Sky's the Limit: The party rolls on for U.S. charity wine auctions in 1995
Zachys-Christie's Sets American Auction Record: Plenty of rarities fuel $2.1 million sale in New York


Bring the Steak Home - Side dishes to go with the beef, and wines to make the meal complete

The Buying Guide

The Buying Guide for this issue is available here.

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