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July 2004
Pretenders at the Table
Are table wines no longer food friendly?
by George Vierra
It is well known that in the last 20 years a new style of California winemaking has overwhelmed the industry--a style of producing big, intense "trophy" wines. In attaining this new goal, wines also end up with higher alcohols. Albeit very successful at wine tastings, they are not well suited for the dinner table and, as such, should not be called "table wines." The consumer would be better served if these wines were called "social wines."Traditionally, still wines have been classified into thre...
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