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WineBoard / TASTING NOTES & WINE SPECIFIC FORUMS / Champagne/Sparkling Wine v
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/ How to improve Cliquot NV

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How to improve Cliquot NV
12-21-2002, 10:19 PM,
#2
Botafogo Offline
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Posts: 1,328
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Joined: Jan 1999
 
Wow! Can I quote this in our newsletter? Amazing proof that the complete neutering of Veuve has been accomplished by their new corporate masters. The fact that the current release yellow label is "lemony" and "tangy" at all instead of the rich, toasty, creamy, English Muffins in the oven, baked apple aromas and textures it had for over two centuries is one of the great crimes of our era...


Roberto
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Messages In This Thread
[No subject] - by - 12-21-2002, 09:54 PM
[No subject] - by - 12-21-2002, 10:19 PM
[No subject] - by - 12-22-2002, 11:52 AM
[No subject] - by - 12-22-2002, 12:23 PM
[No subject] - by - 12-23-2002, 08:40 AM
[No subject] - by - 12-23-2002, 08:55 AM
[No subject] - by - 12-23-2002, 06:28 PM

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