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Tastes: Pour When Ready

Owen Dugan
Issue: May 15, 2007

Olive oil has achieved staple status in America, and yet it can be difficult to find an everyday oil for your home—as hard as it can be to settle on your house red and white. As with wine, you want it to be good enough to eat with bread, distinctive yet consistent, broadly available, and affordable enough that you won't mind using it to sauté pork chops in sage.

For the full article, check out the new issue of Wine Spectator, on newsstands April 12, 2007.

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