n.— «The word “cleanskin” comes from a term used to describe unbranded livestock. When a winery has more wine than it can sell it has three options: 1. hang on to it; 2. discount it; or 3. sell it off unlabelled. When cashflow is tight the first option is out. The second option is not a good idea because once discounted, a wine rarely returns to its recommended retail price. Which leaves the cleanskin option. A retailer offers a wad of cash and in one transaction oversupply and cashflow worries disappear. As more and more wineries make more and more wine, the cleanskin has become a wine-trading fixture.» —“The wine stripped bare” by Greg Duncan Powell Sydney Morning Herald Mar. 20, 2007. (source: Double-Tongued Dictionary)

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