Fronted by poplars, wreathed in ivy, robed in privets—à la chateau. Favored by restaurants nationwide, Cab and Chardonnay are served in a sumptuous sit-down tasting with cheese and hors d’oeuvres. How do they peel those little eggs?

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Fronted by poplars, wreathed in ivy, robed in privets—à la chateau. Favored by restaurants nationwide, Cab and Chardonnay are served in a sumptuous sit-down tasting with cheese and hors d’oeuvres. How do they peel those little eggs?

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