| The Wine Spectator 1995 Per Henrik Mansson |
| Title | Subject | Authors |
|---|
| 1993 red Burgundy.(wine evaluations) | Food and beverage industries | Per-Henrik Mansson |
| '94 Bordeaux prices jump as vintners see higher quality. | Food and beverage industries | Per-Henrik Mansson |
| A deserved reputation: Dom Perignon is overexposed, expensive - and worth it, based on our tasting. | Food and beverage industries | Per-Henrik Mansson |
| Against the odds: Burgundy's best growers triumphed over nature in 1993, producing the first outstanding vintage since 1990.(includes wine evaluations) | Food and beverage industries | Per-Henrik Mansson |
| Burgundy lineup. (wine tasting) | Food and beverage industries | Per-Henrik Mansson |
| Burgundy vinter Dominique Laurent cooks up winning recipe with '200 percent' new oak treatment. | Food and beverage industries | Per-Henrik Mansson |
| Corinne Mentzelopoulos.(Wine Spectator's Distinguished Service Award Winners) | Food and beverage industries | Per-Henrik Mansson |
| Don't forget the whites. (white wines)(includes related article) | Food and beverage industries | James Suckling, Per-Henrik Mansson |
| Good as gold. (includes directory of Sauterne wines) | Food and beverage industries | James Suckling, Per-Henrik Mansson |
| Harvest '94: the big tease. (grape harvests; several related articles) | Food and beverage industries | James Suckling, Per-Henrik Mansson, Kim Marcus, Robyn Bullard, Al Goodman, Stuart Pigott, Daniel Thomases, Jeff Morgan, James Lawther, Karla Vermeulen |
| Hungarians reject new Western-style wines in a blow to several foreign investors. | Food and beverage industries | Per-Henrik Mansson |
| Light makes right: Barbera and Dolcetto are the best bets from Piedmont while Barolo and Barbaresco endure difficult years. (includes alphabetical guide to wines)(Celebrating Italian Reds)(Cover Story) | Food and beverage industries | Per-Henrik Mansson |
| Many vintners in California and Europe face late-ripening grapes. | Food and beverage industries | Per-Henrik Mansson, Jeff Morgan |
| Rain, rain, go away. (Chardonnays from Pouilly-Fuisse in Burgundy, France's Macon region) | Food and beverage industries | Per-Henrik Mansson |
| Red Burgundy. (Yearbook: Annual Report on Wine; includes evaluations) (Cover Story) | Food and beverage industries | Per-Henrik Mansson |
| Red wines of Piedmont.(New Wines from Around the World; evaluations) | Food and beverage industries | Per-Henrik Mansson |
| Savoring 480 bottles of Dom Perignon. (1995 New York Wine Experience) | Food and beverage industries | Per-Henrik Mansson |
| The billionaires.(richest vintners; several related articles)(Cover Story) | Food and beverage industries | Per-Henrik Mansson |
| The brotherly touch: 300 years ago a monk named Dom Perignon developed the essential methods still used today to make Champagne. | Food and beverage industries | Per-Henrik Mansson, Ted Loos |
| Tokay: Hungarian revolution. (marketing Hungarian wines in Western nations)(includes ratings of six Tokay wines) | Food and beverage industries | Per-Henrik Mansson |
| Tokay. (Tokay wine evaluation) | Food and beverage industries | Per-Henrik Mansson |
| Translating the labels: understanding puttonyos, plus our picks of the top Tokays. (wine)(includes glossary, wine ratings, and related article on Aszu production)(Buyers Guide) | Food and beverage industries | Per-Henrik Mansson |
| White Burgundy. (Yearbook: Annual Report on Wine; includes evaluations) (Cover Story) | Food and beverage industries | Per-Henrik Mansson |
| White paper: our intelligence report on the newly bottled 1994 white Burgundies and late-release 1993s. | Food and beverage industries | Per-Henrik Mansson |
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