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370 views • Uploaded September 5, 2007

hottens

hottens

1 year ago 0 + -

This is not a comment about today's session, but a generic observation/question. Gary, you appear to get the most benefit for your pallate by squishing or agitating the wine in your mouth. Others use the technique of trilling or slurping in order to encourage molecular release by evaporation, thereby enhancing flavors and bringing out subtleties. Your comments?

Henk Ottens

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