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Friends of Wine

From verjus to vin cotto, grapes are used to create versatile cooking ingredients
Sam Gugino
Issue: June 15, 2004

An old axiom of charcuterie makers is that everything on the pig is used except the squeal. When it comes to the wine grape, you could say that everything is used except the wind whistling through the vineyard.

For the full article, check out the new issue of Wine Spectator, on newsstands June 15, 2004.

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