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	<title>Wine Inquirer &#187; Wine &amp; Food Pairing</title>
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		<title>Foie Gras and Wine</title>
		<link>http://www.wineinquirer.com/2010/07/foie-gras-and-wine/</link>
		<comments>http://www.wineinquirer.com/2010/07/foie-gras-and-wine/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 21:12:01 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Auslese]]></category>
		<category><![CDATA[foie gras]]></category>
		<category><![CDATA[Pinot Gris]]></category>
		<category><![CDATA[Pinot Noir]]></category>
		<category><![CDATA[Port]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Sauternes]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2998</guid>
		<description><![CDATA[Foie gras is not a menu item, either at home or dining out, that’s on the tip of American’s palates.  Yet leave our shores for France and the delicacy becomes as common as hamburgers and French fries here.
Foie gras is a food product derived from the liver of a specially fattened duck or goose.  Fattening, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pairing AJ&#8217;s Summer Spectacular Wine With Foods</title>
		<link>http://www.wineinquirer.com/2010/06/pairing-ajs-summer-spectacular-wine-with-foods/</link>
		<comments>http://www.wineinquirer.com/2010/06/pairing-ajs-summer-spectacular-wine-with-foods/#comments</comments>
		<pubDate>Sat, 05 Jun 2010 23:50:40 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2781</guid>
		<description><![CDATA[With AJ’s (www.ajsfinefoods.com)  Fine Foods Summer Wine Spectacular now underway, we thought that it would be useful to examine some of their promotional wines and suggest a food pairing idea or two.  With forty wines, all under $13, of varied styles from so many regions, there’s a wine for everyone’s budget and palate.
Root 1 Sauvignon [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/06/pairing-ajs-summer-spectacular-wine-with-foods/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salmon and Wine: Not Your One Trick Fish</title>
		<link>http://www.wineinquirer.com/2010/05/salmon-and-wine-not-your-one-trick-fish/</link>
		<comments>http://www.wineinquirer.com/2010/05/salmon-and-wine-not-your-one-trick-fish/#comments</comments>
		<pubDate>Mon, 03 May 2010 16:46:30 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2500</guid>
		<description><![CDATA[Quick……..which wine do you usually pair with salmon?  I’ll bet that Pinot Noir comes to mind.  And it makes sense.  The cherry, strawberry and plum fruits, an earthy and spicy character along with bright acidity play in perfect harmony off the rich and oily fish.  But if you were to stop there, you would be [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/05/salmon-and-wine-not-your-one-trick-fish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Artichokes, Asparagus, Avocados: Oh My</title>
		<link>http://www.wineinquirer.com/2010/04/2309/</link>
		<comments>http://www.wineinquirer.com/2010/04/2309/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 00:43:20 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Artichoke]]></category>
		<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[Avocado]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2309</guid>
		<description><![CDATA[Artichokes With Wine: Think White and Pink:
My wife and I enjoy steamed artichokes every now and then.  There’s something fun about dipping the leaves in sauces and dips ranging from a seasoned butter to a creamy, Cajun dip.  The choices are endless.  On the other hand, wine pairing choices are not quite as endless and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Artichokes and Wine: How to Make it Work</title>
		<link>http://www.wineinquirer.com/2010/04/artichokes-and-wine-how-to-make-it-work/</link>
		<comments>http://www.wineinquirer.com/2010/04/artichokes-and-wine-how-to-make-it-work/#comments</comments>
		<pubDate>Fri, 09 Apr 2010 17:29:59 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Alsatian Riesling]]></category>
		<category><![CDATA[artichokes]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[Chamapagne]]></category>
		<category><![CDATA[Chenin Blanc]]></category>
		<category><![CDATA[Musadet]]></category>
		<category><![CDATA[Pinot Gris]]></category>
		<category><![CDATA[Pouilly Fume Sancere]]></category>
		<category><![CDATA[Rose]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Sherry]]></category>
		<category><![CDATA[Soave]]></category>
		<category><![CDATA[Sparkling wine]]></category>
		<category><![CDATA[Veltliner]]></category>
		<category><![CDATA[Verdicchio]]></category>
		<category><![CDATA[Vinho Verde]]></category>
		<category><![CDATA[Viognier]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2287</guid>
		<description><![CDATA[My wife and I enjoy steamed artichokes every now and then.  There’s something fun about dipping the leaves in sauces and dips ranging from a seasoned butter to a creamy, Cajun dip.  The choices are endless.  On the other hand, wine pairing choices are not quite as endless and in fact take a little finesse [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Twelve Years of Pastiche:  A Conversation with Pat Connors</title>
		<link>http://www.wineinquirer.com/2010/03/twelve-years-of-pastiche-a-conversation-with-pat-connors/</link>
		<comments>http://www.wineinquirer.com/2010/03/twelve-years-of-pastiche-a-conversation-with-pat-connors/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 00:36:33 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Pastiche Restaurant]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2004</guid>
		<description><![CDATA[Pastiche owner, Pat Connors, is coming up on his 12th anniversary of the well known restaurant.  Taking the restaurant from Ernie’s Bar &#38; Grill in 1997, Pastiche opened its doors in 1998 and never looked back.  Today, Pastiche has a well established reputation as a casual yet elegant restaurant.  We sat down recently to speak [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/03/twelve-years-of-pastiche-a-conversation-with-pat-connors/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Magic of Chablis</title>
		<link>http://www.wineinquirer.com/2010/02/the-magic-of-chablis/</link>
		<comments>http://www.wineinquirer.com/2010/02/the-magic-of-chablis/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 19:28:05 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shellfish]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1899</guid>
		<description><![CDATA[If you have never tried Chablis wine (from the namesake region of Burgundy), you owe it to yourself to try it.  From the Chardonnay grape, the wine delights with aromas and flavors that make you think that the California version is a separate variety. 
There are seven grand crus of Chablis, producing the top of the [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/02/the-magic-of-chablis/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Enhance Your Romance With A Valentine&#8217;s Day Brunch</title>
		<link>http://www.wineinquirer.com/2010/02/enhance-your-romance-with-a-valentines-day-brunch/</link>
		<comments>http://www.wineinquirer.com/2010/02/enhance-your-romance-with-a-valentines-day-brunch/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 17:10:47 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Beaujolais]]></category>
		<category><![CDATA[Champagne]]></category>
		<category><![CDATA[East Broadway Beverage House]]></category>
		<category><![CDATA[Elle]]></category>
		<category><![CDATA[Feast]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Iced Wine]]></category>
		<category><![CDATA[Pastiche]]></category>
		<category><![CDATA[Pinot Blanc]]></category>
		<category><![CDATA[Pinot Gris]]></category>
		<category><![CDATA[Pinot Noir]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Rose]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Schramsberg Sparkling Wine]]></category>
		<category><![CDATA[Total Wines]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1742</guid>
		<description><![CDATA[There are any number of ways to celebrate this special romantic day with food and wine. While chocolate, Champagne and roses may first come to mind, certainly great choices, my wife and I are planning to join forces this year and prepare a fun, creative brunch. While we have yet to choose the theme, we’ll [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/02/enhance-your-romance-with-a-valentines-day-brunch/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pork: The Other White Meat</title>
		<link>http://www.wineinquirer.com/2010/01/pork-the-other-white-meat/</link>
		<comments>http://www.wineinquirer.com/2010/01/pork-the-other-white-meat/#comments</comments>
		<pubDate>Thu, 21 Jan 2010 02:03:38 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Alsatian]]></category>
		<category><![CDATA[Beaujolais]]></category>
		<category><![CDATA[Burgundy]]></category>
		<category><![CDATA[Cabernet Sauvignon]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Chenin Blanc]]></category>
		<category><![CDATA[Chianti]]></category>
		<category><![CDATA[German]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Loire]]></category>
		<category><![CDATA[Pinot Gris]]></category>
		<category><![CDATA[Pinot Noir]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Rhone]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Rose]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Shiraz]]></category>
		<category><![CDATA[Viognier]]></category>
		<category><![CDATA[Vouvray]]></category>
		<category><![CDATA[Zinfandel]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1673</guid>
		<description><![CDATA[Pork is one of those dates with food that you can dress up or down and take to nearly any dance.  It’s hard not to make her look good.  Depending upon its preparation and cut, you can pair the food group with varying whites, reds and even roses.
Lean pork (boneless chops) while not overly flavorful [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/01/pork-the-other-white-meat/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Wine With Asian Cuisine: Part II</title>
		<link>http://www.wineinquirer.com/2009/12/wine-with-asian-cuisine-part-ii/</link>
		<comments>http://www.wineinquirer.com/2009/12/wine-with-asian-cuisine-part-ii/#comments</comments>
		<pubDate>Mon, 28 Dec 2009 20:21:51 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Asian cuisine]]></category>
		<category><![CDATA[Asian food]]></category>
		<category><![CDATA[Lotus Garden]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1606</guid>
		<description><![CDATA[This is part II in the series on Wine With Asian Food.  Click here to read Part I.
While Asian cuisine is strongly influenced through the accents of spices and sauces, cooking technique plays a central role, as well. 
Stir frying often adds a smoky, nutty flavor profile to a dish encouraging a wine with similar flavors and [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2009/12/wine-with-asian-cuisine-part-ii/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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