Wine
When winemakers refer to "balance", what is balanced in the wine?
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What gets into a bottle of wine to oxidize it, rendering it undrinkable?
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When wines are served at "room temperature", to what room does this refer?
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What is a blotchy skin reaction that some people get as a reaction to tannins?
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What does it mean if a wine is described as "alcooleux"?
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For what flavors are Alsace's Tokay Pinot Gris wines noted?
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Which U.S. best-selling wine is often referred to as "over-oaked" and "not food-friendly"?
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