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Wednesday, May 2, 2007

Chips on their shoulders

It seems there is less separating the great houses of Bordeaux from the glass jugs in your basement than one might imagine. They're not completely averse to using wood chips and oak powder in their winemaking, though it is causing a stir. I do agree that in many (most) cases, oak is used simply as a flavor additive, no different than adding a squirt of hazelnut syrup in your coffee, or, dare I say, dashing a little ketchup on your fillet. But that's just me.

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