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	<title>Wine Inquirer &#187; Alsatian</title>
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		<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>
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		<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>
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		<title>STRATEGIES FOR WINE AND FOOD PAIRING, PART I</title>
		<link>http://www.wineinquirer.com/2009/04/strategies-for-wine-and-food-pairing-part-i/</link>
		<comments>http://www.wineinquirer.com/2009/04/strategies-for-wine-and-food-pairing-part-i/#comments</comments>
		<pubDate>Mon, 13 Apr 2009 16:05:50 +0000</pubDate>
		<dc:creator>anchorwave</dc:creator>
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		<guid isPermaLink="false">http://www.wineinquirer.com/?p=543</guid>
		<description><![CDATA[Today, wine is more accessible and abundant than ever before. Gone are the days when only the finest mom and pop spirit stores carried a select offering of wines, offering one on one personalized service. And to that, eliminate the aged belief that sommeliers or cellar managers were the only ones who could pair wines, [...]]]></description>
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