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Donkey & Goat’s Take on Orange

Nice write up on StoneCrusher.

The Chef immediately declared it an excellent wine for pairing with vegetables, especially the Kaboucha squash and mild Thai red chili soup she had made that afternoon. As we slowly tasted our way through the bottle—finishing the last glass with Blue Lupine, a blue cow and goat cheese from Weirauche Farm and Creamery in Sonoma.

http://annwalkercatering.com/blog/?p=244

 

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