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Next, Scott pours us their 2000 Pinot Noir Vin Rouge; we breathe in its richness. "I get raisins," I say boldly (the paper says "cherries". Oh, well.) "What gets me is the depth of the aromas of the reds, the darker the color, the more depth. You can get drunk just off the aroma!" Jeanette says. Then Scott pours their 2000 Pinot Noir Paragon. "Oh, I LIKE this one," marvels Jeanette. "And I don't even like pinots." She takes another sip, and looks at the bottle: 14.2 percent alcohol. "I could get drunk on this one!" She giggles and throws back the rest. "That's the one we're noted for," says Scott behind the counter. I savor mine. "Lamb," I say. Jeanette's eyes grow: "Persian lamb would be stunning, marinated in sumac, onion." While we were chatting, Scott refilled my glass, a white. I twirl. I sniff. Nothing. I taste. Water. "Umm," Scott says sheepishly. "I was just washing out the glass."
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