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In an epic Williams Selyem retrospective pinot tasting, the 'Burt Years' and 'Bob Years' square off. By Patrick Comiskey
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Made by hand around the world, Layer Cake wines defy expectation at $15 a bottle. By Virginie Boone
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February's quake has damaged wineries and vineyards and delayed the white grape harvest in Chile. By Elin McCoy
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Texas has created a committee to develop and market the Lone Star State's burgeoning wine industry. By Liz Pearson
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Distillers have found a way to bypass the traditional heat-based method. The result is fresh and fast. By Jordan Mackay
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This refreshing Italian favorite captures the delightful fragrance of late-winter lemons. And it's easy. By Nancy Harmon Jenkins
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Hardy Wallace reflects on his six-month stint as the winner of Jackson Family Wines' job contest. By Virginie Boone
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Industy expert Jon Fredrikson predicts more inventory backlog and pressure to cut prices. By Patrick Comiskey
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Deep discounts, light bottles and thirsty Asia make the list of predictions for this year. By Elin McCoy
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Embrace the vermouth and expect some classically simple cocktails to come into their own in 2010. By Jordan Mackay
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Tasting Notes: Chardonnay can be refined with luscious fruit flavors when vintners back off the oak. By Patrick Comiskey
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Competitions, where judges sample hundreds, distill the slow and subtle changes coming to American wines. By Corie Brown
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When it comes to temperature, syrah likes it both ways, thriving in warm spots tucked in cool places. By Patrick Comiskey
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What's shakin'? The American cocktail gets its props at a dedicated museum in New Orleans. By Liz Pearson
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