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An odd and somewhat controversial description. The French "Pouilly-Fumé" and the imitative American "Fumé Blanc" are said to be based on a purported smoky quality in the wine, but I have never been able to detect it. However, lightly toasted (charred) oak barrels can impart a notably smoky quality to white wines, and some Fumé Blancs in particular take advantage of this.

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