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Clark Smith - Postmodern Winemaking

Beyond Organic Wine

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How to Make 11% Alcohol Wine With Sugar in It That Won't Blossom

Dry champagne is thin and bland and sour as hell. But when you put a whole bunch of sugar in it, now what you've got is alcoholic 7-up. And so that's what they made for 300 years. The British came along and said, well, yeah, now we'd like a little less sugar. What about 30g in the French said, but it would taste terrible. Well, I'm sterling if you do. Take your English money and we would make this off of wine. We would not call it a beautiful French name like Demi-sekon du. We would call it, and it sounds really bad in French. Brute is an insult

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