On inquirer.net:
Still Bordeaux wine–if less high-brow
By Margaux SalcedoPhilippine Daily Inquirer
1:27 am | Thursday, October 24th, 2013
DUCK adobo by Chef Jessie
Wine is such an intimidating subject. There’s something about
having to decipher whether or not the grape juice under your
MENU Archives | Philippine Daily Inquirer 24 October 2013 | Haut Brion-inspired wines
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