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'Although their specific recommendations vary, our professionals were unanimous in saying a dry, high-acid wine is needed to refresh the palate after a rich oyster, which should be pristine – correctly shucked and, of course, served icy cold.'
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'Yangarra Estate Vineyard makes some of the best red wines I have tasted from Australia in recent years, and to understand why, I thought it might be useful to start with what Yangarra’s three new releases are not.'