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		<title>Seafood Soup For Two From Dan Scordato of Vivace</title>
		<link>http://www.wineinquirer.com/2010/03/seafood-soup-for-two-from-dan-scordato-of-vivace/</link>
		<comments>http://www.wineinquirer.com/2010/03/seafood-soup-for-two-from-dan-scordato-of-vivace/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 02:42:27 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vivace]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2009</guid>
		<description><![CDATA[ Seafood soup For Two
2 Tbls olive oil
Seafood- 4 Rock Shrimp, 2 oz. crab, 4 scallops, 4 oz. whitefish of any kind cut into 1” pieces.
2 cups clam juice (bottled or canned)
2 and1/2 cups tomato-red pepper sauce (see ingredients below)
3 basil leaves, sliced thinly
Heat lg skillet on medium-high heat.  Add olive oil and sauté seafood (minus crab) [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dinner Out at Vivace</title>
		<link>http://www.wineinquirer.com/2010/03/dinner-out-at-vivace/</link>
		<comments>http://www.wineinquirer.com/2010/03/dinner-out-at-vivace/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 02:27:06 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Dinner Tonight]]></category>
		<category><![CDATA[Vivace's]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2006</guid>
		<description><![CDATA[Dan Scordato, owner of Vivace’s, has been in the restaurant business since the 1970’s, first with his family and now sole owner of his renown restaurant.  With so many savory dishes on the menu, we asked Dan to choose a couple of his signature dishes and a wine or two to pair. 
His first choice is [...]]]></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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cardiologists Weigh In On Aspirin vs. Resveratrol as a Cardioprotector</title>
		<link>http://www.wineinquirer.com/2010/03/cardiologists-weigh-in-on-aspirin-vs-resveratrol-as-a-cardioprotector/</link>
		<comments>http://www.wineinquirer.com/2010/03/cardiologists-weigh-in-on-aspirin-vs-resveratrol-as-a-cardioprotector/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 23:47:33 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Health]]></category>
		<category><![CDATA[Aspirin]]></category>
		<category><![CDATA[heart attack]]></category>
		<category><![CDATA[Resveratrol]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1983</guid>
		<description><![CDATA[By now, many of you know about the potential benefits of Resveratrol.  They have been well highlighted in numerous journals, magazines and newspapers over the last ten years.  You can read a nice clean summary about the compound, its alleged benefits and more in an article I posted last year.  Now comes the release of [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Local Wine Add Freshness to this Edition</title>
		<link>http://www.wineinquirer.com/2010/03/a-local-wine-add-freshness-to-this-edition/</link>
		<comments>http://www.wineinquirer.com/2010/03/a-local-wine-add-freshness-to-this-edition/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 17:18:54 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[Bordeaux]]></category>
		<category><![CDATA[Cabernet Sauvignon]]></category>
		<category><![CDATA[Catena]]></category>
		<category><![CDATA[Malbec]]></category>
		<category><![CDATA[Pillsbury]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1980</guid>
		<description><![CDATA[ We have four wines for you on this segment: two from California, one from the Mendoza region of Argentina and one from our own backyard. 
Orin Swift Papillon Napa Valley , 2005:
Comprised of the classic Bordeaux blend of grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec this wine is very well structured with fruits [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Janos Seared Beef Tenderloin with Wild Mushrooms</title>
		<link>http://www.wineinquirer.com/2010/03/janos-seared-beef-tenderloin-with-wild-mushrooms/</link>
		<comments>http://www.wineinquirer.com/2010/03/janos-seared-beef-tenderloin-with-wild-mushrooms/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 23:33:58 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Janos]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1977</guid>
		<description><![CDATA[This is a very simple dish with great flavors. It’s easy and quick to make at home.
Ingredients
Yield: 2 Main Courses
2 – 7 oz portions beef tenderloin, trimmed
2 oz – Canola or grapeseed oil
3 oz – raw butter
2 – stems of fresh thyme
6 oz – foraged or domesticated exotic mushroom
1 tsp – freshly chopped chives
1 tsp [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>AJ&#8217;s Steak Recipes</title>
		<link>http://www.wineinquirer.com/2010/03/ajs-steak-recipes/</link>
		<comments>http://www.wineinquirer.com/2010/03/ajs-steak-recipes/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 23:31:58 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1975</guid>
		<description><![CDATA[Coffee &#38; Chocolate Crusted Tenderloin with Juniper Berry Merlot Sauce
Items Needed:
• 1 beef tenderloin trimmed and denuded 
• 3 Tbsp. vegetable oil 
• ½ cup finely ground coffee beans 
• ¼ cup Hershey’s Cocoa 
• 1 Tbsp. paprika 
• 1 Tbsp. ground cloves 
• ½ Tbsp. brown sugar 
• ½ Tbsp. ground cumin 
• 1 Tbsp. chili powder 
• 1 Tbsp. garlic powder 
• 2 Tbsp. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Cowboy Dinner Comes in All Forms</title>
		<link>http://www.wineinquirer.com/2010/03/a-cowboy-dinner-comes-in-all-forms/</link>
		<comments>http://www.wineinquirer.com/2010/03/a-cowboy-dinner-comes-in-all-forms/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 22:10:39 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Dinner Tonight]]></category>
		<category><![CDATA[AJ's Fine Foods]]></category>
		<category><![CDATA[Janos]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1973</guid>
		<description><![CDATA[ No sooner does AJ’s (www.ajsfinefoods.com) wrap up their Seafood Extravaganza promotion than they roll out one of my favorites……………ALL steaks at one half the normal price.  Reflecting the quality that they are, they go to bat for the lover of these outstanding cuts of beef, whether it be Prime or Choice.  The promotion is [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/03/a-cowboy-dinner-comes-in-all-forms/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Could 2009 Be A Breakout Vintage for Arizona Wine?</title>
		<link>http://www.wineinquirer.com/2010/03/could-2009-be-a-breakout-vintage-for-arizona-wine/</link>
		<comments>http://www.wineinquirer.com/2010/03/could-2009-be-a-breakout-vintage-for-arizona-wine/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 19:46:18 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Callaghan Vineyards]]></category>
		<category><![CDATA[Pillsbury wines]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1971</guid>
		<description><![CDATA[Since the completion of the local harvest last year, I’ve been hearing whispers that the 2009 vintage has the potential to be one of best ever.  Mother nature was fully cooperative, offering up very warm day time temperatures, even at the vineyard elevation (often 4500-5000 feet) but sufficiently cooled nights.  Rainfall was well below the [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/03/could-2009-be-a-breakout-vintage-for-arizona-wine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New Riesling Tasting Profile Added to Labels</title>
		<link>http://www.wineinquirer.com/2010/02/new-riesling-tasting-profile-added-to-labels/</link>
		<comments>http://www.wineinquirer.com/2010/02/new-riesling-tasting-profile-added-to-labels/#comments</comments>
		<pubDate>Sat, 27 Feb 2010 03:05:06 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine News]]></category>
		<category><![CDATA[Riesling]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1910</guid>
		<description><![CDATA[More than 12 million bottles of Riesling sold in the United States this year will feature a Riesling Taste Profile on the label.  It&#8217;s hoped that the description will assist consumers in their understanding of the degree of sweetness of the wine.  The Profile will be divided into four categories: Dry, Medium Dry, Medium Sweet, and [...]]]></description>
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		<slash:comments>0</slash:comments>
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