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Old 24-08-2008, 07:40 PM posted to alt.food.wine
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Default Sulfur and wine article

http://www.sfgate.com/cgi-bin/articl...WI83125OCG.DTL

Steve Edmunds says the Dashe L'Enfant Terrible (I ordered a couple
today) was raised in a foudre previously used once, the "clean new
barrels" and "no obvious oak" seemed a slight contradiction to me.

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