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Strong wines, and a cider
John Goodwin, UK:
Your piece in the FT Saturday was excellent and I was especially intrigued by your comment that the abv [alcoholic strength] of claret was only 10.5 30 yrs ago. Do you mean that my top '50s and '60s first and other top growths aren't 12.5 or so? This would of course have the advantage that one could drink two bottles rather than one at dinner, but is it really true?
Your distinction between wine tasters and wine drinkers also has implications for wine writers, don't you think? A bit less...
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