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Monday, August 1, 2011
What?s greater: ?cooked,? ?corked? or counterfeit wines? Some evidence
Heat damage might be the biggest silent killer in the wine industry–more even than corked wine, which has much greater renown. In our recent discussion on “cooked” wine, Louise from eProvenance joined the discussion. Founded by Eric Vogt, a wine collector formerly of Boston Consulting Group, eProvenance can provide a detailed history of wine’s temperature [...]
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