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  • Jancis Robinson
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  • Jancis Robinson
5 May 2005

It is far from my intention to use this website to inflict pain but, having mentioned last night’s Bouchard Père et Fils ancient burgundy dinner in my comments on David Graves’s comments on Dan Berger’s comments in pH levels in classic wines, I feel I should give a few more details of it. Those of a…

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