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It's a quandary every wine lover has faced. You've had an enjoyable meal at a good restaurant and uncorked some serious wine. The bill has arrived. How do you calculate an appropriate tip when you've spent significantly more on wine than you have on food? Wine Spectator editor and publisher Marvin R.
For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2006.
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