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	<title>Wine Inquirer &#187; winemaker</title>
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		<title>A Strategy to Educating Your Wine Palate</title>
		<link>http://www.wineinquirer.com/2011/03/a-strategy-to-educating-your-wine-palate/</link>
		<comments>http://www.wineinquirer.com/2011/03/a-strategy-to-educating-your-wine-palate/#comments</comments>
		<pubDate>Tue, 22 Mar 2011 17:12:08 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[terroir]]></category>
		<category><![CDATA[vigneron]]></category>
		<category><![CDATA[vineyard manager]]></category>
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		<description><![CDATA[ Have you ever tasted a wine that’s one of your “go to” wines only to find that the current vintage doesn’t quite stand up to last year’s?  Perhaps the fruit is not quite as pronounced this time around or the wine just seems a little out of balance.  Or have you noticed that you [...]]]></description>
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		<title>Wine Acidity = Freshness</title>
		<link>http://www.wineinquirer.com/2009/05/wine-acidity-freshness/</link>
		<comments>http://www.wineinquirer.com/2009/05/wine-acidity-freshness/#comments</comments>
		<pubDate>Tue, 05 May 2009 22:37:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[acetic acid]]></category>
		<category><![CDATA[acidity]]></category>
		<category><![CDATA[brix vineyard manager]]></category>
		<category><![CDATA[Citric acid]]></category>
		<category><![CDATA[cold stabilization]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[free run]]></category>
		<category><![CDATA[heat stabliization]]></category>
		<category><![CDATA[lactic acid]]></category>
		<category><![CDATA[Malic acid]]></category>
		<category><![CDATA[malolactic fermentation]]></category>
		<category><![CDATA[pH]]></category>
		<category><![CDATA[succinic acid]]></category>
		<category><![CDATA[tartaric acid]]></category>
		<category><![CDATA[volatile acid]]></category>
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		<description><![CDATA[Have you ever taken a sip of a steely crisp white wine such as a New Zealand Sauvignon Blanc or a Chablis and been delighted with its clean and refreshing character?  That’s the treat of acidity at work.
Wine is inherently an acidic drink.  Even wines that taste sweet to the consumer are very high in [...]]]></description>
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