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Subject:
From:
Andy Thomson <[log in to unmask]>
Date:
Thu, 27 Jan 2000 19:26:37 -0600
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<<Disclaimer: Verify this information before applying it to your situation.>>

I have noticed that very recently, several brands of cheaper California
"jug wines" (for example, Carlo Rossi) have changed their labelling from
"100% grape wine" to "grape wine with natural flavors added."  Does
anybody know what these vintners are typically adding to their wines
now?

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