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concerning an evolved spoofulation

The point I am making though is that spoof practice has evolved. The basic idea is to make something in extraction, color, concentration and heavily perfumed with familiar/monotone aromatics. Clumsy and expensive practices are one way to get there, but bowing to market pressure, many producers are getting there in a more natural way. This doesn't make the wines any more attractive to people who don't like the old-fashioned spoof.

Conversely, working naturally doesn't automatically make your wine sing. There are so many factors, variables and finally it is what you have in the fields that matters the most.

Or something like that.
via jim
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