Wine Fraud / Rudy Kurniawan
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I just watched about a documentary about Rudy Kurniawan, where they explained how he counterfeited wines by mixing other, less expensive wines by pouring them into used bottles with a funnel.
I'm wondering: Doesn't this procedure expose the wine to a lot of oxygen? Wouldn't the wine spoil relatively fast, so that this becomes noticeable?
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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