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David Devere

WINE SAVVY: Whites, reds — how to prepare wine

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Indulge me for a brief moment. Imagine it’s a warm day and you’ve put together the quintessential summer dinner: baked potato with butter, sour cream and chives, fresh green salad with tomatoes and blue cheese dressing, a perfectly barbecued steak, and to accompany this, a full-bodied California Napa Cabernet Sauvignon. Maybe this is a wine that cost $20.

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