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In addition, the book includes vignettes that explain the winemaking process as a series of critical decisions–which varietals to plant where, how to trellis, whether to use barrel fermentation or stainless steel, what method of blending is best, even what kind of cork to use.
Includes 6 menus, 20 recipes in all created by Chiarello for special Napa Valley celebrations with the profiled winemakers.
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