{"id":136261,"date":"2018-12-06T17:45:19","date_gmt":"2018-12-06T22:45:19","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=136261"},"modified":"2025-06-03T10:06:15","modified_gmt":"2025-06-03T14:06:15","slug":"best-lesser-known-wines","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/best-lesser-known-wines\/","title":{"rendered":"Sommelier Cheat Sheet: A Toast to P\u00e9t-Nat and Other Under-the-Radar Wines"},"content":{"rendered":"<div id=\"body_block_1\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>Champagne may be the world\u2019s most famous sparkling wine, but it wasn\u2019t the first. Long before the meticulous blending and ageing of <em>m\u00e9thode champenoise<\/em>, winemakers were using the <em>m\u00e9thode ancestrale<\/em> to make naturally effervescent wines known in France as <em>p\u00e9tillant naturel<\/em> or, colloquially, p\u00e9t-nat. These fresh and unpretentious sparklers are now made across the winemaking world, from France\u2019s Loire Valley to New York\u2019s Finger Lakes, from Spain to Sonoma \u2013 and from just about every grape.<\/p>\n<p>It should come as no surprise then that they\u2019ve gained a cult-like following among adventurous wine lovers for their fruit-forward profiles, gentle carbonation, easy-drinking style and sense of small-batch \u201cdiscovery.\u201d Here, Four Seasons\u2019 own sommeliers tell us why they love p\u00e9t-nat \u2013 and the other wines they reach for at Christmas, New Year\u2019s and beyond.<\/p>\n<\/p><\/div>\n<\/div>\n<section id=\"body_block_2_ad\" class=\"section-ad-unit\">\n<div id='fs_magazine_300x250_secondary' style=\"width:300px;margin:auto;\">\n            <script type='text\/javascript'>\n                googletag.cmd.push(function() {\n                    googletag.display('fs_magazine_300x250_secondary');\n                });\n            <\/script>\n        <\/div>\n<\/section>\n<div id=\"body_block_3\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/palmbeach-1024x749.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br \/>\n        <img decoding=\"async\"   src=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/palmbeach.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Wine at FS Palm Beach\" srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/palmbeach.jpg 1024w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/palmbeach-300x219.jpg 300w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/palmbeach-768x562.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>    <\/picture>\n                        <\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_136784\" aria-expanded=\"false\" aria-controls=\"image_share_136784\"><br \/>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br \/>\n            <\/button><\/p>\n<ul id=\"image_share_136784\" class=\"collapse share-options\" >\n<li><a href=\"https:\/\/www.facebook.com\/dialog\/feed?app_id=998607926923032&#038;display=popup&#038;redirect_uri=http%3A%2F%2Fmagazine.fourseasons.com%2Fclose.html&#038;link=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;picture=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2018%2F12%2Fpalmbeach-1024x749.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;media=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2018%2F12%2Fpalmbeach-1024x749.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_4\" class=\"body-block text-block body-block-article-content-block quote-below\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Palm Beach: Jessica Altieri\u2019s Cheat Sheet<\/h2>\n<\/header>\n<div class=\"entry\">\n<p>Newly reopened after a major renovation by designer Martin Brudnizki, <a href=\"https:\/\/www.fourseasons.com\/palmbeach\/\" target=\"_blank\" rel=\"noopener\">Four Seasons Resort Palm Beach<\/a> is more than just a place to see and be seen \u2013 it\u2019s a oenophile\u2019s dream. Enter sommelier, Instagram <a href=\"https:\/\/www.instagram.com\/winechanneltv\/?hl=en\" target=\"_blank\" rel=\"noopener\">influencer<\/a> and wine podcaster<a href=\"https:\/\/press.fourseasons.com\/palmbeach\/hotel-news\/2018\/new-sommelier-jessica-altieri\/\" target=\"_blank\" rel=\"noopener\"> Jessica Altieri<\/a>, who\u2019ll be serving up plenty of p\u00e9t-nats at the Resort\u2019s new restaurant, <a href=\"https:\/\/www.fourseasons.com\/palmbeach\/dining\/restaurants\/flories\/?_s_sit=card%20carousel%7CAll%20Food%20and%20Drink%20details%20click%7CFlorie%E2%80%99s&amp;c=t\" target=\"_blank\" rel=\"noopener\">Florie\u2019s<\/a>, in partnership with Michelin-starred Argentine chef Mauro Colagreco. \u201cP\u00e9t-nat is a product of the easiest method by which to get bubbles into a wine, and it was the first way sparkling wine was produced \u2013 hence the name m\u00e9thode ancestrale,\u201d says Altieri, who loves sourcing effervescent Mauzac p\u00e9t-nats from Limoux and Gaillac in the south of France, as well as crisp whites from the Loire Valley. \u201cI like to call it Champagne\u2019s hip younger sibling; it\u2019s ideal with creamy cheeses like ch\u00e8vre or a scrumptious charcuterie board.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_5\" class=\"pull-quote body-block-tweetable-quote  has-border\">\n<p>I like to call it Champagne\u2019s hip younger sibling; it\u2019s ideal with creamy cheeses like ch\u00e8vre or a scrumptious charcuterie board.                                    <span class=\"attribution\"> \u2013 Jessica Altieri<\/span>\n                            <\/p>\n<\/p><\/div>\n<div id=\"body_block_6\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>As the winter holidays approach, Altieri also recommends a lesser-known wine: <a href=\"http:\/\/www.wieninger.at\/en\/wines\/wiener-gemischter-satz\/\">Gemischter Satz<\/a> from Viennese winemaker Fritz Wieninger, whose 128 acres (52 hectares) are run by 10 members of his family. \u201cVienna is the only metropolis worldwide with extensive wine-growing areas and vineyards within the city boundaries,\u201d she says. The Viennese wine tradition is as old as the city itself, with the first recorded vineyards dating back to 1132. \u201cIn 18th-century Vienna, under the reign of Maria Theresia and her son Josef II, wine growing was heavily encouraged, with huge wine cellars running underneath the inner city.\u201d<\/p>\n<p>The Gemischter Satz is \u201cperfect for New Year\u2019s Eve,\u201d and usually shared in Austrian <em>heurigen<\/em> (wine taverns) at celebratory moments. \u201cA pairing to complement the brightness of this wine would be some grilled pork sausage and traditional Austrian cold cuts,\u201d Altieri says. \u201cI will never forget how it refreshed my palate after each bite while sitting with Fritz Wieninger in the vineyard.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_7\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Resort Palm Beach<\/h3>\n<\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"https:\/\/reservations.fourseasons.com\/?hotelCode=PBIOGL\" data-owscode=\"PBIOGL\" class=\"btn btn-primary btn-small fs-booking-widget\">Check Rates &#038; Availability <\/a>\n        <\/div>\n<div class=\"cta-plp-link visible-xs\">\n        \t<a href=\"http:\/\/www.fourseasons.com\/palmbeach\/\" target=\"_blank\" title=\"Visit Four Seasons Resort Palm Beach\" class=\"cta-text-link\" rel=\"noopener\">See all you can experience at <nobr>Four Seasons Resort Palm Beach<\/nobr><\/a>\n        <\/div>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_8\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/jacksonhole5-1024x749.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br \/>\n        <img decoding=\"async\"   src=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/jacksonhole5.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Wine and outdoors at FS Jackson Hole\" srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/jacksonhole5.jpg 1024w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/jacksonhole5-300x219.jpg 300w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/jacksonhole5-768x562.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>    <\/picture>\n                        <\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_136791\" aria-expanded=\"false\" aria-controls=\"image_share_136791\"><br \/>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br \/>\n            <\/button><\/p>\n<ul id=\"image_share_136791\" class=\"collapse share-options\" >\n<li><a href=\"https:\/\/www.facebook.com\/dialog\/feed?app_id=998607926923032&#038;display=popup&#038;redirect_uri=http%3A%2F%2Fmagazine.fourseasons.com%2Fclose.html&#038;link=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;picture=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2018%2F12%2Fjacksonhole5-1024x749.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;media=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2018%2F12%2Fjacksonhole5-1024x749.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_9\" class=\"body-block text-block body-block-article-content-block quote-below\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Jackson Hole: Anthony Puccia\u2019s Cheat Sheet<\/h2>\n<\/header>\n<div class=\"entry\">\n<p>\u201cSome of the best things in the wine world are also the simplest,\u201d says Anthony Puccia, sommelier at <a href=\"https:\/\/www.fourseasons.com\/jacksonhole\/\" target=\"_blank\" rel=\"noopener\">Four Seasons Resort and Residences Jackson Hole<\/a>. \u201cThat\u2019s why I love p\u00e9t-nat. The alcohol content is a little bit lower, and they always have a bit of nice sediment because they\u2019re made using the oldest sparkling wine method in the world.\u201d Puccia, a former Alaskan heli-ski guide and cellar master at Jackson Hole Winery, says the Resort will begin serving p\u00e9t-nat soon. At the moment, he recommends the Sparkling Pinot Meunier from <a href=\"https:\/\/www.donkeyandgoat.com\/\" target=\"_blank\" rel=\"noopener\">Donkey &amp; Goat<\/a>, made with grapes from the Russian River Valley in Sonoma. The urban winery in Berkeley, California, is \u201cat the forefront of the p\u00e9t-nat movement,\u201d he says.<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_10\" class=\"pull-quote body-block-tweetable-quote  has-border\">\n<p>Some of the best things in the wine world are also the simplest.                                    <span class=\"attribution\"> \u2013 Anthony Puccia<\/span>\n                            <\/p>\n<\/p><\/div>\n<div id=\"body_block_11\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>Another of Puccia\u2019s favourite wines for the holiday season is equally unexpected. \u201cWe just started sourcing <a href=\"https:\/\/arnotroberts.com\/wines\" target=\"_blank\" rel=\"noopener\">Arnot-Roberts<\/a> El Dorado Gamay Noir, and I could not be happier,\u201d he says \u2013 high praise from someone who\u2019s gone on tasting trips to France every year for more than a decade. \u201cArnot-Roberts makes some of the best cult wines in California, and this particular one is big, beautiful and juicy \u2013 such a refreshing pairing with holiday meals.\u201d The next time you find yourself in Jackson Hole, try it with raclette cheese and alpine charcuterie \u2013 \u201cIt\u2019s perfect with lighter game meats\u201d \u2013 in the slope-side <a href=\"https:\/\/www.fourseasons.com\/jacksonhole\/dining\/lounges\/ascent_lounge\/\" target=\"_blank\" rel=\"noopener\">Ascent Lounge<\/a>, where a wood-burning fire casts a warm glow.<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_12\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Resort and Residences Jackson Hole<\/h3>\n<\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"https:\/\/reservations.fourseasons.com\/?hotelCode=JAC980\" data-owscode=\"JAC980\" class=\"btn btn-primary btn-small fs-booking-widget\">Check Rates &#038; Availability <\/a>\n        <\/div>\n<div class=\"cta-plp-link visible-xs\">\n        \t<a href=\"http:\/\/www.fourseasons.com\/jacksonhole\/\" target=\"_blank\" title=\"Visit Four Seasons Resort and Residences Jackson Hole\" class=\"cta-text-link\" rel=\"noopener\">See all you can experience at <nobr>Four Seasons Resort and Residences Jackson Hole<\/nobr><\/a>\n        <\/div>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_13\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/toronto1024x749_update_CP_2-1024x749.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br \/>\n        <img decoding=\"async\"   src=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/toronto1024x749_update_CP_2.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"FS Toronto\" srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/toronto1024x749_update_CP_2.jpg 1024w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/toronto1024x749_update_CP_2-300x219.jpg 300w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2018\/12\/toronto1024x749_update_CP_2-768x562.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>    <\/picture>\n                        <\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_137738\" aria-expanded=\"false\" aria-controls=\"image_share_137738\"><br \/>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br \/>\n            <\/button><\/p>\n<ul id=\"image_share_137738\" class=\"collapse share-options\" >\n<li><a href=\"https:\/\/www.facebook.com\/dialog\/feed?app_id=998607926923032&#038;display=popup&#038;redirect_uri=http%3A%2F%2Fmagazine.fourseasons.com%2Fclose.html&#038;link=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;picture=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2018%2F12%2Ftoronto1024x749_update_CP_2-1024x749.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;media=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2018%2F12%2Ftoronto1024x749_update_CP_2-1024x749.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_14\" class=\"body-block text-block body-block-article-content-block quote-below\">\n<header class=\"block-header text-block\">\n<h2 class=\"block-title\">Toronto: Jeremy Geyer\u2019s Cheat Sheet<\/h2>\n<\/header>\n<div class=\"entry\">\n<p>\u201cWe usually feature at least one p\u00e9t-nat, and currently we have Xarel-lo from Spain and Loureiro from Portugal,\u201d says Jeremy Geyer, sommelier and General Manager of <a href=\"https:\/\/www.fourseasons.com\/toronto\/dining\/restaurants\/cafe_boulud\/\" target=\"_blank\" rel=\"noopener\">Caf\u00e9 Boulud<\/a> and <a href=\"https:\/\/www.fourseasons.com\/toronto\/dining\/lounges\/dbar\/\" target=\"_blank\" rel=\"noopener\">d|bar<\/a> at <a href=\"https:\/\/www.fourseasons.com\/toronto\/\" target=\"_blank\" rel=\"noopener\">Four Seasons Hotel Toronto<\/a>. He recommends pairing that p\u00e9t-nat with seafood, and one dish in particular: \u201cAt Caf\u00e9 Boulud we feature a <em>plateau de mer<\/em> of poached white shrimp and oysters that all do very well with the high natural acidity, minerality and effervescence in these wines.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_15\" class=\"pull-quote body-block-tweetable-quote  has-border\">\n<p>At Caf\u00e9 Boulud we feature a <r>plateau de mer<\/r> of poached white shrimp and oysters that all do very well with the high natural acidity, minerality and effervescence in these wines.                                    <span class=\"attribution\"> \u2013 Jeremy Geyer<\/span>\n                            <\/p>\n<\/p><\/div>\n<div id=\"body_block_16\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>For the festive season, Geyer covets one glass above all others \u2013 especially if roast turkey is on the menu: \u201cWhen it comes to traditional holiday meals, it\u2019s hard to stray from Beaujolais red, particularly the wines from the 10 <em>crus<\/em>. This year I recommend focusing on the 2015 and 2014 vintages, both of which produced spectacular reds with incredible balance and structure. These wines work very well with turkey and poultry, and have the right mouthfeel to pair with their usual accompaniments.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_17\" class=\"body-block body-cta large-body-media body-block-cta-small-body\">\n<div class=\"body-cta-container\">\n<div class=\"cta-text-container\">\n<h3>Four Seasons Hotel Toronto<\/h3>\n<\/p><\/div>\n<div class=\"cta-btn-container\">\n            <a href=\"https:\/\/reservations.fourseasons.com\/?hotelCode=YYZ989\" data-owscode=\"YYZ989\" class=\"btn btn-primary btn-small fs-booking-widget\">Check Rates &#038; Availability <\/a>\n        <\/div>\n<div class=\"cta-plp-link visible-xs\">\n        \t<a href=\"http:\/\/www.fourseasons.com\/toronto\/\" target=\"_blank\" title=\"Visit Four Seasons Hotel Toronto\" class=\"cta-text-link\" rel=\"noopener\">See all you can experience at <nobr>Four Seasons Hotel Toronto<\/nobr><\/a>\n        <\/div>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_18\" class=\"body-block 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