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	<title>vinosseur &#187; Heymann-Löwenstein</title>
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		<title>The Presentation and Service of Wine in Top Restaurants</title>
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		<pubDate>Sun, 28 Dec 2008 23:33:00 +0000</pubDate>
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				<category><![CDATA[1 WINE]]></category>
		<category><![CDATA[8 FOOD]]></category>
		<category><![CDATA[Alba]]></category>
		<category><![CDATA[Barolo Monfortino]]></category>
		<category><![CDATA[Giovanni Almondo]]></category>
		<category><![CDATA[Heymann-Löwenstein]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Josetta Saffirio]]></category>
		<category><![CDATA[Michelin Guide]]></category>
		<category><![CDATA[piemonte]]></category>
		<category><![CDATA[Roagna]]></category>
		<category><![CDATA[top restaurants]]></category>
		<category><![CDATA[wine service]]></category>

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		<description><![CDATA[There are many critics who criticize food and service in restaurants all over the world. There are not enough critics however,  criticizing the presentation and service of wine in restaurants. Well, this is precisely what I am aiming to do with this short story: I was extremely disappointed with wine service in a couple of  [...]]]></description>
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