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Posted: 1/5/2007
I do like a gewurtztraminer. I would have thought it would have captured the imagination of the local wine drinker much more readily than stuff like pinot gris. Excellent with asian food too. Sommeliers that pepper their winelists with pinot gris want locking up in my opinion - and maybe forced to drink nothing but [...]
Link (winorama.com.au)
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