The arrival of Spring flowers and salubrious weather signals the welcome return of BBQ season and our long-standing tradition of greeting the change with our coverage of newly released Zinfandels. Zin is joined by everyone's (well, almost everyone's) favorite white, Chardonnay, and by Cabernet Franc, a variety of enormous potential and several interesting and worthy entries.

Zinfandel has lost ground to other reds in the last couple of decades, but thankfully, not that much ground. We look at some of the reasons in our introductory essay.

Even as Chardonnay continues its explorations with a leaner, brisker style, there are still plenty of ripe and rich versions as well. Indeed, Chardonnay is fast proving that it can be the grape of all seasons and styles.

This grape, brought to California as a blending agent for Cabernet Sauvignon, but a major player in the Pomerol and St. Emilion regions of Bordeaux and also made in a lighter style in the Loire Valley, has yet to fully establish itself here. Give it a try. California makes it in both claret and Loire styles.

Look to Best Buys this month for recommendations of priceworthy Cabernet Sauvignon, Merlot and Pinot Noir.