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April 29, 2009


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It will take them a few years before they can offer Riesling from their own vines. If I were in that position, I'd be extra careful not to get customers hooked on a Finger Lakes style and then all of a sudden shift to a Long Island version of the wine. Seems to me the possibility is precarious.

Since we are dealing with Hudson Valley competitions that have a good deal of imported fruit, and then this isolated example from Long Island, what effect does the transportation of this juice or grapes have on the overall quality? If you move these raw products around, does it affect in some way the tastes, freshness or what not, of what is produced?

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