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  • Jancis Robinson
Written by
  • Jancis Robinson
13 Dec 2002

Last year at this time I concentrated on recommending red burgundy and other forms of Pinot Noir as I have a bee in my bonnet about this style of wine's being particularly good with the meat-plus-sweetish-trimmings sort of food so often served at celebratory tables at this time of year.

But for many wine drinkers, the epitome of classic…