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the information on the back label of a South African pinotage is amazingly helpful

tesnique のブックマーク 2008/01/04 23:49

<blockquote class="hatena-bookmark-comment"><a class="comment-info" href="https://b.hatena.ne.jp/entry/6988102/comment/tesnique" data-user-id="tesnique" data-entry-url="https://b.hatena.ne.jp/entry/s/www.epicurious.com/archive/blogs/editor/2008/01/ingredient-labe.html" data-original-href="https://www.epicurious.com/archive/blogs/editor/2008/01/ingredient-labe.html" data-entry-favicon="https://cdn-ak2.favicon.st-hatena.com/64?url=https%3A%2F%2Fwww.epicurious.com%2Farchive%2Fblogs%2Feditor%2F2008%2F01%2Fingredient-labe.html" data-user-icon="/users/tesnique/profile.png">Epi Log: The latest in Food News, the Culinary Arts & Cooking</a><ul class="comment-tag" style="list-style: none; margin: 0px;"><li style="float: left">[<a href="https://b.hatena.ne.jp/q/wine">wine</a>]</li><li style="float: left">[<a href="https://b.hatena.ne.jp/q/labeling">labeling</a>]</li><li style="float: left">[<a href="https://b.hatena.ne.jp/q/column">column</a>]</li><li style="float: left">[<a href="https://b.hatena.ne.jp/q/business">business</a>]</li></ul><br><p style="clear: left">the information on the back label of a South African pinotage is amazingly helpful</p><a class="datetime" href="https://b.hatena.ne.jp/tesnique/20080104#bookmark-6988102"><span class="datetime-body">2008/01/04 23:49</span></a></blockquote><script src="https://b.st-hatena.com/js/comment-widget.js" charset="utf-8" async></script>

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