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Wednesday, July 21, 2010

Time to taste, and top up

Every six weeks we need to taste, peak into each barrel, evaluate, and replace the evaporated wine that slowly diffuses out through the oak. Not such a bad job, except when two days before you tasted 60 Madeiras and the day before you judged the home winemakers competition. Keeping the palate sharp is extremely important; regular training is necessary.

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