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Burgundy in Paris: Top restaurants, bars and shops

Burgundy in Paris: Top restaurants, bars and shops
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Waste Not – Wine & Spirits Magazine

Piquette is a centuries-old tradition, a drink originally consumed by European vineyard workers. Unable to afford the wine they produced for their overseers, they rehydrated pressed grape pomace with water, then fermented it to make a secondary wine. The result was often tart, with a vinegar-like flavor that could sting, or, in French, piquer. Adding ....

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