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To me, most California chardonnay tastes like a liquefied oak barrel in a glass. And though I do like white burgundy (made from 100 percent chardonnay), I'd rather use the cost of a good bottle of white burgundy to pay off the bulk of my law school loans. But I'm happy to say that there is a new choice: unoaked chardonnay.
September 25, 2006 at 12:00 AM
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The original version of this story was published on Legal Times
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