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10-01-2001, 01:41 PM,

#28

lolly mackenzie Offline

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Posts: 29
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Joined: Aug 2001

So ultimately what you all are saying is that most Chardonnay lack the acidity that is necessary to 'cut' through the oilyness of the salmon and therefore are too flabby or lacking in crispness - correct? If so -that make sense to this rookie.

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