Like many Francophiles, my first love was Beaujolais. As my palate developed, however, I drifted away from them and towards more full-bodied appellations like those of the Rhône and Burgundy. I never really experimented much with Cru Beajolias, which is the top of the pecking order. I tried a Côte de Brouilly once, but don't even remember if I
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