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	<title>Wine Inquirer &#187; Wine Education</title>
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		<title>Vietti Estate: Perfecting the Blend of Tradition and Innovation</title>
		<link>http://www.wineinquirer.com/2012/01/vietti-estate-perfecting-the-blend-of-tradition-and-innovation/</link>
		<comments>http://www.wineinquirer.com/2012/01/vietti-estate-perfecting-the-blend-of-tradition-and-innovation/#comments</comments>
		<pubDate>Sat, 21 Jan 2012 16:28:29 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[Barbaresco]]></category>
		<category><![CDATA[Barbera]]></category>
		<category><![CDATA[Barolo]]></category>
		<category><![CDATA[Brunate]]></category>
		<category><![CDATA[Castiglione Falletto]]></category>
		<category><![CDATA[dolcetto]]></category>
		<category><![CDATA[La Morra]]></category>
		<category><![CDATA[Lazzarito]]></category>
		<category><![CDATA[Luca Currado]]></category>
		<category><![CDATA[Monforte]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Rocche]]></category>
		<category><![CDATA[Serralunga]]></category>
		<category><![CDATA[Vietti]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=7126</guid>
		<description><![CDATA[Greatness is rarely achieved without sacrifice, determination and an innovative vision of what could be.  Fortunately for wine enthusiasts, Patriarch Mario Vietti, in the 19th century, embraced all three attributes and launched what today is one of finest estates in the Piedmont region.
While today, the Vietti estate is run by Mario’s great grandson, the always [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Catching Up With Tuscan Producer Alessandro Landini of Viticcio</title>
		<link>http://www.wineinquirer.com/2012/01/catching-up-with-tuscan-producer-alessandro-landini-of-viticcio/</link>
		<comments>http://www.wineinquirer.com/2012/01/catching-up-with-tuscan-producer-alessandro-landini-of-viticcio/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 18:33:53 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[alessandro landini]]></category>
		<category><![CDATA[Brazil]]></category>
		<category><![CDATA[Brunello]]></category>
		<category><![CDATA[Chianti]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[Russia]]></category>
		<category><![CDATA[Sangiovese]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[Viticcio]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=7046</guid>
		<description><![CDATA[During our video tour in Tuscany last summer, we were scheduled to meet with Alessandro Landini, owner of Viticcio, and producer of some the region’s finest Chianti and blends.  Unfortunately, we were unable to visit but asked Alessandro if he would be kind enough to participate in a written interview with us.  Like so many [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2012/01/catching-up-with-tuscan-producer-alessandro-landini-of-viticcio/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>It&#8217;s the Most Wonderful Time of the Year For Port</title>
		<link>http://www.wineinquirer.com/2011/12/its-the-most-wonderful-time-of-the-year-for-port/</link>
		<comments>http://www.wineinquirer.com/2011/12/its-the-most-wonderful-time-of-the-year-for-port/#comments</comments>
		<pubDate>Sat, 17 Dec 2011 19:41:48 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[Douro]]></category>
		<category><![CDATA[Port]]></category>
		<category><![CDATA[Portugal]]></category>
		<category><![CDATA[Tempranillo]]></category>
		<category><![CDATA[Tinta Barroca]]></category>
		<category><![CDATA[Tinta Cao]]></category>
		<category><![CDATA[Tinta Roriz]]></category>
		<category><![CDATA[Touriga Francesca]]></category>
		<category><![CDATA[Touriga Nacional]]></category>
		<category><![CDATA[wine and food pairing]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6953</guid>
		<description><![CDATA[Part I: History, Terroir and Production
With the cold weather now firmly in control (at least in the Northern Hemisphere), many of us lean toward more hearty and well structured reds that pair with stews and other meat preparations.  Unfortunately that theme often doesn’t carry on through to the dessert course.  Trust me when I tell [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Sherry Part II: Style and the Solera System</title>
		<link>http://www.wineinquirer.com/2011/11/sherry-part-ii-style-and-the-solera-system/</link>
		<comments>http://www.wineinquirer.com/2011/11/sherry-part-ii-style-and-the-solera-system/#comments</comments>
		<pubDate>Sat, 19 Nov 2011 23:27:21 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[amontillado]]></category>
		<category><![CDATA[cream sherry]]></category>
		<category><![CDATA[fino]]></category>
		<category><![CDATA[Flor]]></category>
		<category><![CDATA[Jerez]]></category>
		<category><![CDATA[manzanilla]]></category>
		<category><![CDATA[Moscatel]]></category>
		<category><![CDATA[Muscat]]></category>
		<category><![CDATA[Olosoro]]></category>
		<category><![CDATA[Pedro Ximenez]]></category>
		<category><![CDATA[Sherry]]></category>
		<category><![CDATA[Solera]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6840</guid>
		<description><![CDATA[CLASSES OF SHERRY
Wine making starts with the harvest, normally in September with the winemaker predetermining which grapes will go into the production of the less alcohol rich fino Sherry and which for higher alcohol oloroso.  In the former, the grapes come from older vines grown on the finest albariza soil while in the latter, the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sherry Part I:  The History, The Geography and the Grapes</title>
		<link>http://www.wineinquirer.com/2011/11/sherry-the-history-the-geography-and-the-grapes/</link>
		<comments>http://www.wineinquirer.com/2011/11/sherry-the-history-the-geography-and-the-grapes/#comments</comments>
		<pubDate>Mon, 07 Nov 2011 22:50:12 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[Albariza]]></category>
		<category><![CDATA[amontillado]]></category>
		<category><![CDATA[cream sherry]]></category>
		<category><![CDATA[fino]]></category>
		<category><![CDATA[Flor]]></category>
		<category><![CDATA[Jerez]]></category>
		<category><![CDATA[manzanilla]]></category>
		<category><![CDATA[Muscat]]></category>
		<category><![CDATA[oloroso]]></category>
		<category><![CDATA[Palomino]]></category>
		<category><![CDATA[Pedro Ximenez]]></category>
		<category><![CDATA[Sherry]]></category>
		<category><![CDATA[Solera]]></category>
		<category><![CDATA[spain]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6635</guid>
		<description><![CDATA[First fair disclosure here, I have never been a “go to” Sherry person.  In fact, it’s only very rarely that I would sip a small glass when offered.  However, that’s about to change.  Why?  After becoming better educated about its flexibility and diversity, especially in pairing with food, I’m just egging for the opportunity to [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/11/sherry-the-history-the-geography-and-the-grapes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Aglianico: Southern Italy&#8217;s Wine Gem</title>
		<link>http://www.wineinquirer.com/2011/10/aglianico-southern-italys-wine-gem/</link>
		<comments>http://www.wineinquirer.com/2011/10/aglianico-southern-italys-wine-gem/#comments</comments>
		<pubDate>Mon, 17 Oct 2011 21:53:09 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[Agliancio]]></category>
		<category><![CDATA[Antinori]]></category>
		<category><![CDATA[Barbera]]></category>
		<category><![CDATA[Barolo]]></category>
		<category><![CDATA[Basilicata]]></category>
		<category><![CDATA[Compania]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Mastroberardino]]></category>
		<category><![CDATA[Nebbiolo]]></category>
		<category><![CDATA[Sangiovese]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6512</guid>
		<description><![CDATA[ When I think of the great grapes from Italy, it’s a natural to turn to names such as Nebbiolo, Barbera and Sangiovese.  But to the south of Rome, in the Campania and Basilicata region, is a grape that produces impressively robust reds that in the best cases are truly age worthy.  The grape’s name [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/10/aglianico-southern-italys-wine-gem/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What Pinot Blanc Brings to the Glass</title>
		<link>http://www.wineinquirer.com/2011/10/what-pinot-blanc-brings-to-the-glass/</link>
		<comments>http://www.wineinquirer.com/2011/10/what-pinot-blanc-brings-to-the-glass/#comments</comments>
		<pubDate>Wed, 12 Oct 2011 00:56:12 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Pinot Bianco]]></category>
		<category><![CDATA[Pinot Blanc]]></category>
		<category><![CDATA[wine and food pairing]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6496</guid>
		<description><![CDATA[ When I’m searching for a clean and crisp white to pair with say, lighter fish, salads, even fried foods, one of my go to wines is a Pinot Bianco (Pinot Blanc in the U.S.) from Italy.  Unfortunately, it’s also a wine that just seems to get “no respect,” as Rodney used to say.  That’s [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/10/what-pinot-blanc-brings-to-the-glass/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Nebbiolo: Rekindling a Love Affair</title>
		<link>http://www.wineinquirer.com/2011/09/nebbiolo-rekindling-a-love-affair/</link>
		<comments>http://www.wineinquirer.com/2011/09/nebbiolo-rekindling-a-love-affair/#comments</comments>
		<pubDate>Tue, 27 Sep 2011 20:46:40 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[Alba]]></category>
		<category><![CDATA[Aldo Conterno]]></category>
		<category><![CDATA[Barbaresco]]></category>
		<category><![CDATA[Barbera]]></category>
		<category><![CDATA[Barolo]]></category>
		<category><![CDATA[Bruno Giacosa]]></category>
		<category><![CDATA[dolcetto]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Nebbiolo]]></category>
		<category><![CDATA[paolo scavino]]></category>
		<category><![CDATA[phylloxera]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Pio Cesare]]></category>
		<category><![CDATA[Roberto Voerzio]]></category>
		<category><![CDATA[Vietti]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6230</guid>
		<description><![CDATA[While I have been so impressed with the Nebbiolo based wines coming out of Piedmont for many years, that feeling was redoubled after our recent Piedmont voyage and visits with stories vintners such as Luca Currado of Vietti (www.vietti.com, Roberto Voerzio, and Paolo Scavino (www.paoloscavino.com).
First, a word or two about the word Nebbiolo.  Buried within [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/09/nebbiolo-rekindling-a-love-affair/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cold Maceration</title>
		<link>http://www.wineinquirer.com/2011/09/cold-maceration/</link>
		<comments>http://www.wineinquirer.com/2011/09/cold-maceration/#comments</comments>
		<pubDate>Sat, 24 Sep 2011 16:38:38 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[anthocyanin]]></category>
		<category><![CDATA[carbo dioxide]]></category>
		<category><![CDATA[cold maceration]]></category>
		<category><![CDATA[dry ice]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[flaviniods]]></category>
		<category><![CDATA[Luca Currado]]></category>
		<category><![CDATA[maceration]]></category>
		<category><![CDATA[phenols]]></category>
		<category><![CDATA[seeds]]></category>
		<category><![CDATA[skins]]></category>
		<category><![CDATA[tannins]]></category>
		<category><![CDATA[Vietti]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6208</guid>
		<description><![CDATA[
 Vietti Winery 2011
Most of us are well familiar with the term maceration, the process by which the “phenolic” components of the grapes, the tannins, anthocyanins (color), and flavinoids are leached from the grape skins, seeds and stems into the must.  Essentially, maceration is the process that lends red color to red wine.  In white wines, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Sonoran &#8220;Spirit&#8221;</title>
		<link>http://www.wineinquirer.com/2011/07/the-sonoran-spirit/</link>
		<comments>http://www.wineinquirer.com/2011/07/the-sonoran-spirit/#comments</comments>
		<pubDate>Thu, 28 Jul 2011 19:28:28 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[Aaron Defeo]]></category>
		<category><![CDATA[Bacanora]]></category>
		<category><![CDATA[Sol Casino]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6086</guid>
		<description><![CDATA[
by Aaron Defeo, Mixologist, the New Sol Casino
The United States’ only legal Bacanora brand, Cielo Rojo, is poised to stake its place on the taste buds of Southwestern tipplers
There’s a certain romance to agave spirits.  Born from the dusty, volcanic soil of Old Mexico, spirits like tequila and mezcal exhibit strong terrior characteristics much like [...]]]></description>
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		<slash:comments>3</slash:comments>
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