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The Betz Factor

This pioneering Washington vintner knows his business inside and out
Bruce Schoenfeld
Issue: July 31, 2006

In the kitchen of his house in suburban Woodinville, just outside Seattle, winemaker Bob Betz presses out pizza dough on a marble counter. He adds San Marzano tomatoes, olives and tissue-thin slices of prosciutto.

For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 2006.

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