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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
CABERNET
Excerpted from
Montagne, Prosper. 1961.
Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery
. Crown Publishers, Inc., New York.
is a variety of wine-making grapes grown extensively in the bordeaux vineyards. There are two species:
cabernet-franc
and
cabernet-sauvignon
.
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http://food.oregonstate.edu
