Montana
United StatesUnited StatesMontana's cold nights give reds their spine—Cabernet and Merlot arrive taut, mineral-edged—while Chardonnay and Riesling from the state's vineyards carry the kind of acidity that makes food sing rather than fade.
Montana's cold nights give reds their spine—Cabernet and Merlot arrive taut, mineral-edged—while Chardonnay and Riesling from the state's vineyards carry the kind of acidity that makes food sing rather than fade.
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