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	<title>vinosseur &#187; 3 Dessert</title>
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		<title>Jacob&#8217;s Christmas Menu with Biodynamic and Natural Wines</title>
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		<comments>http://vinosseur.com/jacobs-christmas-menu-with-biodynamic-and-natural-wines/#comments</comments>
		<pubDate>Wed, 25 Nov 2009 20:17:49 +0000</pubDate>
		<dc:creator>vinosseur</dc:creator>
				<category><![CDATA[1 Appetizer/Starter]]></category>
		<category><![CDATA[1 WINE]]></category>
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		<category><![CDATA[3 Dessert]]></category>
		<category><![CDATA[6 FOOD & WINE PAIRING]]></category>
		<category><![CDATA[biodynamic wine]]></category>
		<category><![CDATA[natural wine (100% living wine)]]></category>
		<category><![CDATA[Arianna Occhipinti]]></category>
		<category><![CDATA[Battenfeld-Spanier]]></category>
		<category><![CDATA[Bott Geyl]]></category>
		<category><![CDATA[Camillo Donati]]></category>
		<category><![CDATA[Domaine Le Mazel]]></category>
		<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Frank Cornelissen]]></category>
		<category><![CDATA[Jacob's Bar & Kjøkken]]></category>
		<category><![CDATA[Natural wine]]></category>
		<category><![CDATA[Silvano Follador]]></category>
		<category><![CDATA[Vittorio Bera]]></category>
		<category><![CDATA[Weingut Fritsch]]></category>

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		<description><![CDATA[While many restaurants in Norway feature traditional Norwegian Christmas food, at Jacob&#8217;s Bar &#38; Kjøkken we do things differently.  Our concept for the Christmas menu is the same as usual &#8211; simple, fresh and creative food.  The wines I have selected to pair with these dishes also don&#8217;t steer away from my usual focus on [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<title>A winemakers dinner &#8211; Luca Roagna</title>
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		<comments>http://vinosseur.com/a-winemakers-dinner-luca-roagna/#comments</comments>
		<pubDate>Tue, 28 Apr 2009 13:04:03 +0000</pubDate>
		<dc:creator>vinosseur</dc:creator>
				<category><![CDATA[1 Appetizer/Starter]]></category>
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		<category><![CDATA[2 Main Course]]></category>
		<category><![CDATA[3 Dessert]]></category>
		<category><![CDATA[6 FOOD & WINE PAIRING]]></category>
		<category><![CDATA[7 WINE MAKER DINNERS]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[organic wine]]></category>
		<category><![CDATA[Barbaresco]]></category>
		<category><![CDATA[Barolo]]></category>
		<category><![CDATA[Bølgen & Moi]]></category>
		<category><![CDATA[Dolcetto d'Alba]]></category>
		<category><![CDATA[La Rocca e la Pira]]></category>
		<category><![CDATA[Langhe Rosso]]></category>
		<category><![CDATA[Luca Roagna]]></category>
		<category><![CDATA[Pajé]]></category>
		<category><![CDATA[Stavanger Vinfest]]></category>
		<category><![CDATA[Vigna Rionda]]></category>

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		<description><![CDATA[Luca speaking passionately Beautiful Roagna bottles Event:  Stavanger, Norway Vinfest 2009 Restaurant: Bølgen &#38; Moi Date:  Thursday April 23, 2009  19:00 Host:  Luca Roagna and Best Buys In my opinion, Luca Roagna is a rising star in Piemonte, Italy. And I&#8217;m not alone in believing this as his wines are garnering a lot of interest [...]]]></description>
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		<title>Food &amp; Wine Pairing- Vinhos Barbeito Boal 1863</title>
		<link>http://vinosseur.com/food-wine-2/</link>
		<comments>http://vinosseur.com/food-wine-2/#comments</comments>
		<pubDate>Wed, 11 Mar 2009 13:04:41 +0000</pubDate>
		<dc:creator>vinosseur</dc:creator>
				<category><![CDATA[1 WINE]]></category>
		<category><![CDATA[3 Dessert]]></category>
		<category><![CDATA[6 FOOD & WINE PAIRING]]></category>
		<category><![CDATA[boal]]></category>
		<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Fyrstekeke]]></category>
		<category><![CDATA[Madeira]]></category>
		<category><![CDATA[Norwegian Royalty Cake]]></category>
		<category><![CDATA[vinhos barbeito]]></category>

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		<description><![CDATA[The wine: Vinhos Barbeito Boal 1863 Madeira, Portugal 100% Boal Aged 130 years in barrels 19.5% Alcohol The food: &#8220;Fyrstekake&#8221; Norwegian Royalty Cake Main ingredients: Flour, eggs, sugar, butter almonds and in this particular version &#8211; chocolate to help match the Madeira Yum!]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Food &amp; Wine Pairing- Strohmeier BA</title>
		<link>http://vinosseur.com/food-wine/</link>
		<comments>http://vinosseur.com/food-wine/#comments</comments>
		<pubDate>Wed, 11 Mar 2009 00:38:35 +0000</pubDate>
		<dc:creator>vinosseur</dc:creator>
				<category><![CDATA[1 WINE]]></category>
		<category><![CDATA[3 Dessert]]></category>
		<category><![CDATA[6 FOOD & WINE PAIRING]]></category>
		<category><![CDATA[organic wine]]></category>
		<category><![CDATA[beerenauslese]]></category>
		<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Strohmeier]]></category>
		<category><![CDATA[weststeiermark]]></category>

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		<description><![CDATA[The wine: Strohmeier Ganz á Siassa Schilcher Beerenauslese 2007 Weststeiermark, Austria 100% Blauer Wildbacher 10.5% Alcohol 140 grams/liter residual sugar 12.7 grams/liter residual acidity Price in Norwegian Kroner: (37,5cl)   249,- The food: Valrhona Chocolate Savarin Blood orange mousse and foam Strohmeier caramelized pear topped with Strohmeier  caramelized oatmeal and estragon leaf Pear Sorbet Blood [...]]]></description>
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