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	<title>Wine Inquirer &#187; Sangiovese</title>
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		<title>A Worldwide Tour: Oregon, the Loire, Tuscany and Mendoza</title>
		<link>http://www.wineinquirer.com/2010/09/four-delicious-wines-four-countries/</link>
		<comments>http://www.wineinquirer.com/2010/09/four-delicious-wines-four-countries/#comments</comments>
		<pubDate>Tue, 07 Sep 2010 22:08:53 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[Loire]]></category>
		<category><![CDATA[Mendoza]]></category>
		<category><![CDATA[Pinot Noir]]></category>
		<category><![CDATA[Sangiovese]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3354</guid>
		<description><![CDATA[ Just so happens that our four wines are from four different countries, making this a truly international Best of the Best. 
Siro Pacenti Brunello di Montalcino, 2000:
Every time I pull out a bottle of this wine, I’m reminded how fabulous a Tuscan Sangiovese can be.  With a perfectly balanced 14% alcohol and lovely fruits of [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/09/four-delicious-wines-four-countries/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Searching For A Hearty Dish in the Middle of Summer</title>
		<link>http://www.wineinquirer.com/2010/08/searching-for-a-hearty-dish-in-the-middle-of-summer/</link>
		<comments>http://www.wineinquirer.com/2010/08/searching-for-a-hearty-dish-in-the-middle-of-summer/#comments</comments>
		<pubDate>Wed, 11 Aug 2010 20:29:51 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Dinner Tonight]]></category>
		<category><![CDATA[Brunello]]></category>
		<category><![CDATA[Sangiovese]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3109</guid>
		<description><![CDATA[Despite the summertime heat, I was in the mood recently for a hearty dish.  I don’t know if it was my fond memory for the savory beef Bourguignon I enjoyed while in Beaune recently, but my palate was screaming for a slow cooked, aromatic dish.  Searching through a few recipes, my wife settled upon the [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/08/searching-for-a-hearty-dish-in-the-middle-of-summer/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Two Reds for One Dish On the Hit Parade</title>
		<link>http://www.wineinquirer.com/2010/08/more-two-reds-for-one-dish/</link>
		<comments>http://www.wineinquirer.com/2010/08/more-two-reds-for-one-dish/#comments</comments>
		<pubDate>Sun, 08 Aug 2010 17:33:45 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[Brunello]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[Cotes du Rhone]]></category>
		<category><![CDATA[Priorat]]></category>
		<category><![CDATA[Sangiovese]]></category>
		<category><![CDATA[Savenierres]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3097</guid>
		<description><![CDATA[ My wife slow cooked cubes of sirloin beef in preparation for a Beef Stroganoff dinner, allowing the meat to cook in the sauces for six hours.  After boiling up some egg noodles, I went searching for a wine factoring in the sour cream base of the creamy sauce.  As it turns out, I chose [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/08/more-two-reds-for-one-dish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>A Trip To Tuscany: Chianti and Brunello</title>
		<link>http://www.wineinquirer.com/2010/04/a-trip-to-tuscany-chianti-and-brunello/</link>
		<comments>http://www.wineinquirer.com/2010/04/a-trip-to-tuscany-chianti-and-brunello/#comments</comments>
		<pubDate>Thu, 22 Apr 2010 15:32:53 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Finder Value Wine]]></category>
		<category><![CDATA[AJ's]]></category>
		<category><![CDATA[Brunello]]></category>
		<category><![CDATA[Chianti]]></category>
		<category><![CDATA[Feast]]></category>
		<category><![CDATA[Pastiche]]></category>
		<category><![CDATA[Rumrunner]]></category>
		<category><![CDATA[Sangiovese]]></category>
		<category><![CDATA[The New Beverage House]]></category>
		<category><![CDATA[Total Wines]]></category>
		<category><![CDATA[Tuscany]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2384</guid>
		<description><![CDATA[Note:  While there is no scarcity of Chianti in Tucson, be extra vigilant of the vintage.  I have noticed that there are many floating around from older vintages (2000-2004) that are past their prime or teetering right at the edge.  I have listed only those that are still worthy of consideration, in my opinion.  The [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/04/a-trip-to-tuscany-chianti-and-brunello/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Sangiovese: Tasting the Essence of Tuscany</title>
		<link>http://www.wineinquirer.com/2010/04/sangiovese-tasting-the-essence-of-tuscany/</link>
		<comments>http://www.wineinquirer.com/2010/04/sangiovese-tasting-the-essence-of-tuscany/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 00:27:29 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[Brunello]]></category>
		<category><![CDATA[Chianti]]></category>
		<category><![CDATA[Sangiovese]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=2306</guid>
		<description><![CDATA[ If you have ever tasted a top Brunello di Montalcino or Chianti Classico or riserva, then you have tasted the essence of what Sangiovese can be, a long aging red wine of amazing finesse with aromas and flavors of deep plum and cherry fruits, floral and perfumy scents, vanilla, earthiness, fine spice and velvety [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/04/sangiovese-tasting-the-essence-of-tuscany/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<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>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[accents]]></category>
		<category><![CDATA[Alsatian]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[Barbaresco]]></category>
		<category><![CDATA[Barbera]]></category>
		<category><![CDATA[Barolo]]></category>
		<category><![CDATA[Bordeaux]]></category>
		<category><![CDATA[Brunello]]></category>
		<category><![CDATA[Chianti]]></category>
		<category><![CDATA[cooking style]]></category>
		<category><![CDATA[Cotes du Rhone]]></category>
		<category><![CDATA[Dolchetto]]></category>
		<category><![CDATA[Garnacha]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Grenache]]></category>
		<category><![CDATA[Janos]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[Malbec]]></category>
		<category><![CDATA[Merlot]]></category>
		<category><![CDATA[Nebbiolo]]></category>
		<category><![CDATA[Nero d'Avola]]></category>
		<category><![CDATA[Pinot Noir]]></category>
		<category><![CDATA[primary dish]]></category>
		<category><![CDATA[Priorat]]></category>
		<category><![CDATA[regionality]]></category>
		<category><![CDATA[Rhone]]></category>
		<category><![CDATA[Rias Baixas]]></category>
		<category><![CDATA[Ribera del Duero]]></category>
		<category><![CDATA[Rioja]]></category>
		<category><![CDATA[Sangiovese]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[seasonings]]></category>
		<category><![CDATA[Shiraz]]></category>
		<category><![CDATA[Spanish wine]]></category>
		<category><![CDATA[Syrah]]></category>
		<category><![CDATA[Tempranillo]]></category>
		<category><![CDATA[wine and food pairing]]></category>
		<category><![CDATA[Zinfandel]]></category>

		<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>
		<wfw:commentRss>http://www.wineinquirer.com/2009/04/strategies-for-wine-and-food-pairing-part-i/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Wine News that You Can Use</title>
		<link>http://www.wineinquirer.com/2008/12/wine-news-that-you-can-use/</link>
		<comments>http://www.wineinquirer.com/2008/12/wine-news-that-you-can-use/#comments</comments>
		<pubDate>Mon, 29 Dec 2008 21:22:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wine News]]></category>
		<category><![CDATA[boxed containers]]></category>
		<category><![CDATA[Chianti]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[green]]></category>
		<category><![CDATA[greenhouse]]></category>
		<category><![CDATA[plastic]]></category>
		<category><![CDATA[Sangiovese]]></category>
		<category><![CDATA[wine consumption]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com.php5-4.websitetestlink.com/?p=40</guid>
		<description><![CDATA[Wine in a Juice Box??
“Chateau Lafite
Rothschild 2000
in a box?”
Chinadaily.com in its August 21, 2008 online edition and Forbes.com in its July 24, 2008 edition discussed the up and coming “green” movement in the bottling, or perhaps I should say boxing, of wine. You heard it right. Your first growth Bordeaux in a box? Well, the [...]]]></description>
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		<slash:comments>2</slash:comments>
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