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Coffee flavours in wine - the science behind them
- Hans Hauser, Austria: I just came back from a tasting, double-blind as it always is, except I conduct it (and then I make it so, that I have to find out which of my wines is which) and was very delighted that a Brunello 2000 came right from Tuscany tonight. It was a very old-looking, traditionally-made Brunello with a very good body, not to much acid, maybe stuff of the future. I do not know since my experience in that field is rather limited. But I think, once good, always good and for two thirds of the price of a Banfi and comparable quality. My soul rests well and the case was paid for in advance, so there is no tolerance for...
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