Tue Jun 20, 2006 5:31 pm
Tue Mar 21, 2006 5:07 pm
Dave Erickson wrote:I'm going to dispense with the usual nose/palate/finish format and get right into it:
Why on earth would anyone take perfectly fine verdejo from the Rueda and age it in French and American oak, so that it tasted like a big California Chardonnay? Why? Could it be because they could get $38 for it?
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