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	<title>Wine Inquirer &#187; Riesling</title>
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	<link>http://www.wineinquirer.com</link>
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		<title>Gourmet Dinner From a Gourmet Chef</title>
		<link>http://www.wineinquirer.com/2011/12/gourmet-dinner-from-a-gourmet-chef/</link>
		<comments>http://www.wineinquirer.com/2011/12/gourmet-dinner-from-a-gourmet-chef/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 21:33:21 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Fine Dining]]></category>
		<category><![CDATA[Anne Burrell]]></category>
		<category><![CDATA[bologna]]></category>
		<category><![CDATA[Brunello]]></category>
		<category><![CDATA[Food Network]]></category>
		<category><![CDATA[Germany]]></category>
		<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Mosel]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Port]]></category>
		<category><![CDATA[ragu]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Siro Pacenti]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[wine and food pairing]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6963</guid>
		<description><![CDATA[We enjoyed, no we raved about a four star gourmet dinner from a top chef the other evening but the location will surprise you.  It was our home!
Chef and Food Network star Anne Burrell (www.foodnetwork.com), guided us through one of the finest Italian meals we have ever prepared!  While it would be a gas to [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Don&#8217;t Be the Turkey This Thanksgiving</title>
		<link>http://www.wineinquirer.com/2011/11/dont-be-the-turkey-this-thanksgiving/</link>
		<comments>http://www.wineinquirer.com/2011/11/dont-be-the-turkey-this-thanksgiving/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 22:35:38 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Albarino]]></category>
		<category><![CDATA[Beaujolais]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Cotes du Rhone]]></category>
		<category><![CDATA[Gamay]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Merlot]]></category>
		<category><![CDATA[Rhone]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[sparkling shiraz]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[Zinfandel]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6874</guid>
		<description><![CDATA[For those of you who have read my ranting and ravings over the last couple of years about wines for the Thanksgiving feast and leftover strategies, I hereby offer to you a pass…….a get out of jail card free, if you wish to move on.  But for those new to the Wine Inquirer or even [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/11/dont-be-the-turkey-this-thanksgiving/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Summertime Best of the Best</title>
		<link>http://www.wineinquirer.com/2011/06/summertime-best-of-the-best/</link>
		<comments>http://www.wineinquirer.com/2011/06/summertime-best-of-the-best/#comments</comments>
		<pubDate>Thu, 02 Jun 2011 04:04:11 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[Cotes du Rhone]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Pinot Gris]]></category>
		<category><![CDATA[Riesling]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=5617</guid>
		<description><![CDATA[ Well, it finally hit the century mark recently so in my book, it’s summer in Tucson.  With that said, let’s look at some whites and reds that will work over the summer.
 Domaine Zind Humbrecht Alsace Gewurztramier, 2007:
 From a renown producer, this wine crackles with outstanding acidity while hinting at some creaminess; displays [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/06/summertime-best-of-the-best/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>You Don&#8217;t Always Have to Take the Prettiest Girl to the Big Dance</title>
		<link>http://www.wineinquirer.com/2011/04/you-dont-always-have-to-take-the-prettiest-girl-to-the-big-dance/</link>
		<comments>http://www.wineinquirer.com/2011/04/you-dont-always-have-to-take-the-prettiest-girl-to-the-big-dance/#comments</comments>
		<pubDate>Wed, 13 Apr 2011 04:30:00 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Barolo]]></category>
		<category><![CDATA[Bordeaux]]></category>
		<category><![CDATA[Rhone]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Sauternes]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=5152</guid>
		<description><![CDATA[Some time back, we had planned a dinner party for a few couples.  The goal was to prepare each dish with a different region in mind.  As I recall, we laid out five separate dishes: a starter, a first, two seconds (or entres) and dessert.  I can’t quite recall the specifics of each course and [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/04/you-dont-always-have-to-take-the-prettiest-girl-to-the-big-dance/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Terroir = Taste of Place</title>
		<link>http://www.wineinquirer.com/2011/03/terroir-taste-of-place/</link>
		<comments>http://www.wineinquirer.com/2011/03/terroir-taste-of-place/#comments</comments>
		<pubDate>Wed, 16 Mar 2011 22:46:33 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[alpine]]></category>
		<category><![CDATA[Bucherondin]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chevre]]></category>
		<category><![CDATA[Fenacho]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Goat cheese]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Le Chevrot]]></category>
		<category><![CDATA[Loire Valley]]></category>
		<category><![CDATA[Parma]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Pinot Noir]]></category>
		<category><![CDATA[Prosciutto di Parma]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Sancerre]]></category>
		<category><![CDATA[swiss cheese]]></category>
		<category><![CDATA[Venissimo]]></category>
		<category><![CDATA[Willamette Valley]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4952</guid>
		<description><![CDATA[by Gina Freize
Winemakers have talked about terroir for centuries &#38; now cheesemakers are joining the discussion.  In a nutshell, terroir is the relationship between the flavor of something and the land from which it originates.  One of the yummiest examples of this relationship comes from Parma, Italy.  The cheesemaking process of the world&#8217;s most popular [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/03/terroir-taste-of-place/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Zin Twins Take Center Stage</title>
		<link>http://www.wineinquirer.com/2011/01/zin-twins-take-center-stage/</link>
		<comments>http://www.wineinquirer.com/2011/01/zin-twins-take-center-stage/#comments</comments>
		<pubDate>Tue, 25 Jan 2011 22:41:32 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[Barbaresco]]></category>
		<category><![CDATA[Nebbiolo]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Seghesio]]></category>
		<category><![CDATA[Zinfandel]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4650</guid>
		<description><![CDATA[ During a rather sad New England Patriots loss to the Jets last week ( revenged by the Steelers on Sunday), we opened up a couple of bottles of one of my favorite Zin producers, Seghesio.  We started with the 2008 Sonoma followed by the ’07 Old Vine.  Paired with home made chili, both of [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/01/zin-twins-take-center-stage/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Pork With Apricots</title>
		<link>http://www.wineinquirer.com/2010/12/roast-pork-with-apricots-2/</link>
		<comments>http://www.wineinquirer.com/2010/12/roast-pork-with-apricots-2/#comments</comments>
		<pubDate>Fri, 17 Dec 2010 22:52:15 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Roast Pork]]></category>
		<category><![CDATA[Williams Sonoma]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4369</guid>
		<description><![CDATA[From Williams Sonoma Essentials of Slow Cooking
We cooked this tender and memorable dish in the slow cooker, the aromas filling our kitchen over the ensuing hours.  The wait was worth it&#8230;&#8230;and so were the leftovers.
Ingredients
1/4 cup all purpose flour
Salt and freshly ground pepper
2 and 1/2 pound boneless pork loin roast
2 Tbsp Canola oil
1 yellow onion, [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/12/roast-pork-with-apricots-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food Friendly Wine (Gifts) For the Holidays: Whites</title>
		<link>http://www.wineinquirer.com/2010/12/food-friendly-gifts-for-the-holidays/</link>
		<comments>http://www.wineinquirer.com/2010/12/food-friendly-gifts-for-the-holidays/#comments</comments>
		<pubDate>Thu, 16 Dec 2010 20:24:13 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Burgundy]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Marsanne]]></category>
		<category><![CDATA[Pouilly-Fume]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Roussanne]]></category>
		<category><![CDATA[Sancerre]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Viognier]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4354</guid>
		<description><![CDATA[For the wine enthusiasts on your gift list this holiday season, this is a great time to pick up a favorite wine.  With so many festivities ongoing, there will lots of spirits and wines flowing.  Our spirit contributor, Aaron Defeo, has a great article on affordable spirit gifts over on the Blog……….It’s a must read.   [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/12/food-friendly-gifts-for-the-holidays/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Pork Loin with Apricots</title>
		<link>http://www.wineinquirer.com/2010/11/roast-pork-loin-with-apricots/</link>
		<comments>http://www.wineinquirer.com/2010/11/roast-pork-loin-with-apricots/#comments</comments>
		<pubDate>Tue, 30 Nov 2010 22:12:34 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Roast Pork]]></category>
		<category><![CDATA[William Sonoma]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4155</guid>
		<description><![CDATA[Williams Sonoma Roast Pork with Apricots
Courtesy of Williams Sonoma Essentials of Slow Cooking
Ingredients:
¼ cup all-purpose flour
Salt and freshly ground pepper
2 ½ lb pork loin roast with some fat left on
2 Tbsp canola oil
1 yellow onion, thinly sliced
1 clove garlic, minced
1 cup chicken broth
3 cups (18 oz) dried apricots
½ cup (4 fl oz) fresh orange juice
2 [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/11/roast-pork-loin-with-apricots/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Roast Pork with Apricots</title>
		<link>http://www.wineinquirer.com/2010/11/roast-pork-with-apricots/</link>
		<comments>http://www.wineinquirer.com/2010/11/roast-pork-with-apricots/#comments</comments>
		<pubDate>Tue, 30 Nov 2010 22:09:19 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Fine Dining]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Roast Pork]]></category>
		<category><![CDATA[Williams Sonoma]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4153</guid>
		<description><![CDATA[Returning from a week in chilly and at times snowy Sante Fe, it put me in the mood for a slow cooked, savory dish.  My wife and I perused the William Sonoma Essentials of Slow Cooking book for an interesting dish when the roast pork with apricots caught my eye (www.williams-sonoma.com).   In fact, the apricots [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/11/roast-pork-with-apricots/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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