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Richard Siddle, comment, June 3: Why Bibendum has potentially trade changing ideas

Published:  03 June, 2011

When deciding which wine to order in a restaurant you would not expect the sommelier to ask what kind of coffee you like. Or if you add salt to your food. But that is how we could soon be choosing our Garnacha over our Grüner Vitliner if a radical new approach to wine ranging from Bibendum takes off.

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