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	<title>Wine Inquirer &#187; Sauvignon Blanc</title>
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	<link>http://www.wineinquirer.com</link>
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		<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>Pairing Summertime Anise Accented Dishes and Wine</title>
		<link>http://www.wineinquirer.com/2011/07/pairing-summertime-anise-accented-dishes-and-wine/</link>
		<comments>http://www.wineinquirer.com/2011/07/pairing-summertime-anise-accented-dishes-and-wine/#comments</comments>
		<pubDate>Sat, 02 Jul 2011 20:12:57 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[anise]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Chenin Blanc]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=5825</guid>
		<description><![CDATA[In the last segment, I highlighted a universe of both herbs and vegetables as well as white and red wines that have anise like aromas, all courtesy of specific biochemical compounds.  Common sense indicates that testing different combinations of these food elements and wines should yield some excellent matches.  So over the last ten days, [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/07/pairing-summertime-anise-accented-dishes-and-wine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sauvignon Blancs from New Zealand and France Plus More</title>
		<link>http://www.wineinquirer.com/2011/06/sauvignon-blancs-from-new-zealand-and-france-plus-more/</link>
		<comments>http://www.wineinquirer.com/2011/06/sauvignon-blancs-from-new-zealand-and-france-plus-more/#comments</comments>
		<pubDate>Thu, 16 Jun 2011 18:51:26 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[Loire]]></category>
		<category><![CDATA[Marlborough]]></category>
		<category><![CDATA[Sancerre]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Vino Nobile di Montepulciano]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=5781</guid>
		<description><![CDATA[ Sauvignon Blanc is a great summertime wine to pair with salads, shellfish, light fish and some cheeses or just to sip solo.  In this issue of Best of the Best, we offer two of the wines, but from separate parts of the globe………….enjoy!
Brancott Estate Marlborough Sauvignon Blanc, 2010:
With summer in full swing, the weather [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cabernet Franc: Take a Chance on Me</title>
		<link>http://www.wineinquirer.com/2011/04/cabernet-franc-take-a-chance-on-me/</link>
		<comments>http://www.wineinquirer.com/2011/04/cabernet-franc-take-a-chance-on-me/#comments</comments>
		<pubDate>Tue, 05 Apr 2011 19:39:32 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Bordeaux]]></category>
		<category><![CDATA[Bourgueil]]></category>
		<category><![CDATA[Cabernet Franc]]></category>
		<category><![CDATA[Cabernet Sauvignon]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Chinon]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[Pomerol]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[St Emillion]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=5101</guid>
		<description><![CDATA[ This French black grape (along with the white Sauvignon Blanc) has been demonstrated by DNA testing to be one of the parents of Cabernet Sauvignon.  While often overshadowed by its child, history has proven that this grape is best utilized when blended with those grapes that yield world renown Bordeaux (Merlot, Cab Sauvignon, Petite [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/04/cabernet-franc-take-a-chance-on-me/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>2011 Best of the Best Liftoff</title>
		<link>http://www.wineinquirer.com/2011/01/2011-best-of-the-best-liftoff/</link>
		<comments>http://www.wineinquirer.com/2011/01/2011-best-of-the-best-liftoff/#comments</comments>
		<pubDate>Wed, 12 Jan 2011 19:22:36 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Best Of The Best]]></category>
		<category><![CDATA[Barolo]]></category>
		<category><![CDATA[Barossa Valley]]></category>
		<category><![CDATA[Garganega]]></category>
		<category><![CDATA[Loire Valley]]></category>
		<category><![CDATA[Sancerre]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Shiraz]]></category>
		<category><![CDATA[Soave]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4605</guid>
		<description><![CDATA[ Barossa Valley Estate Shiraz Barossa Valley E &#38; E Black Pepper, 2002:
If you’re on the hunt for an outstanding and collectible Aussie Shiraz, you’ve come to right place.  This wine is the real deal, dark and juicy displaying dark berry and cherry, spice, licorice and pepper.  Tannins, while profound, somehow integrate with perfection.  It’s [...]]]></description>
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		<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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thomas Keller&#8217;s Caramelized Sea Scallops</title>
		<link>http://www.wineinquirer.com/2010/09/thomas-kellers-caramelized-sea-scallops/</link>
		<comments>http://www.wineinquirer.com/2010/09/thomas-kellers-caramelized-sea-scallops/#comments</comments>
		<pubDate>Wed, 15 Sep 2010 20:23:11 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[sea scallops. viognier]]></category>
		<category><![CDATA[Vouvray]]></category>
		<category><![CDATA[white Burgundy]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3438</guid>
		<description><![CDATA[We dined on Sea Scallops recently at a party we sponsored at our home.  The experience reminded me of my New England roots and reignited my appetite for this delicious mollusk.
  
If you’re serving scallops, either as an appetizer or an entre, go with the Diver version. These are scooped up by hand off the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Yearning For Sea Scallops</title>
		<link>http://www.wineinquirer.com/2010/09/a-yearning-for-sea-scallops/</link>
		<comments>http://www.wineinquirer.com/2010/09/a-yearning-for-sea-scallops/#comments</comments>
		<pubDate>Wed, 15 Sep 2010 20:17:08 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Fine Dining]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Viognier]]></category>
		<category><![CDATA[Vouvray]]></category>
		<category><![CDATA[white Burgundy]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3436</guid>
		<description><![CDATA[ We dined on Sea Scallops recently at a party we sponsored at our home.  The experience reminded me of my New England roots and reignited my appetite for this delicious mollusk.
  
If you’re serving scallops, either as an appetizer or an entre, go with the Diver version. These are scooped up by hand off [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/09/a-yearning-for-sea-scallops/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>My Favorite Crustacean: Lobster</title>
		<link>http://www.wineinquirer.com/2010/09/my-favorite-crustacean-lobster/</link>
		<comments>http://www.wineinquirer.com/2010/09/my-favorite-crustacean-lobster/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 20:37:36 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[Champagne]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[Marsanne]]></category>
		<category><![CDATA[Pinot B Grigio]]></category>
		<category><![CDATA[Pinot Bianco]]></category>
		<category><![CDATA[Pinot Blanc]]></category>
		<category><![CDATA[Pinot Gris]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Roussanne]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Savenierres]]></category>
		<category><![CDATA[Viognier]]></category>
		<category><![CDATA[Vouvray]]></category>
		<category><![CDATA[white Burgundy]]></category>
		<category><![CDATA[white Hermitage]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3408</guid>
		<description><![CDATA[Having been raised in New England, it was impossible for me to NOT be exposed to and fall in love with the taste of lobster.  For me, there was simply nothing like cracking open that just broiled 2 pound lobster, withdrawing the succulent meat and dipping it into freshly melted butter.   There’s something about that [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Planning the Labor Day Food and Wine</title>
		<link>http://www.wineinquirer.com/2010/08/planning-the-labor-day-food-and-wine/</link>
		<comments>http://www.wineinquirer.com/2010/08/planning-the-labor-day-food-and-wine/#comments</comments>
		<pubDate>Mon, 30 Aug 2010 22:34:33 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine & Food Pairing]]></category>
		<category><![CDATA[Albarino]]></category>
		<category><![CDATA[California Cab]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[Champagne]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Chateauneuf-du-Pape]]></category>
		<category><![CDATA[Malbec]]></category>
		<category><![CDATA[Merlot]]></category>
		<category><![CDATA[Pinot Bianco]]></category>
		<category><![CDATA[Pinot Blanc]]></category>
		<category><![CDATA[Pinot Grigio]]></category>
		<category><![CDATA[Pinot Gris]]></category>
		<category><![CDATA[Prosecco]]></category>
		<category><![CDATA[Ribera del Duero]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Rioja]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Schramsberg]]></category>
		<category><![CDATA[Sparkling wine]]></category>
		<category><![CDATA[Syrah]]></category>
		<category><![CDATA[Zinfandel]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3246</guid>
		<description><![CDATA[As we close out the summer season with the traditional Labor Day weekend, palates turn to barbecued dishes, seafood and dips.  I’m not yet certain where we’ll fit into this scenario but it’s safe to assume that some of my time will be spent over the hot grill.  With some extra time off, many of [...]]]></description>
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		<slash:comments>0</slash:comments>
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