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From dilettante winemaker to a giant in the field It has to rank as one of the tastiest business screwups of our time: Jess Stonestreet Jackson, a San Francisco litigator dabbling in winemaking, made a big batch of Chardonnay in the early 1980s, and the fermentation process didn't complete, leaving the wine sweeter than intended. "It had one-half percent or so of residual sugar," recalls Randy Ullom, a wine master and one-time competitor of Jackson's. Tasting it, Jackson thought, This is actually quite nice
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