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Wine and health | Of sommeliers and stomachs | Economist.com
economist.com — Red wine exercises its benefits before it enters the bloodstream FINE food sings on the palate, but pairing it with the right wine creates a chorus. Among those in the know, the plum, chocolate and spice flavours of Cabernet Sauvignons, Merlots, Pinot Noirs and Sangioveses best accentuate the rich flavours of red meats.
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