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	<title>vinosseur &#187; Silvano Follador</title>
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		<title>A Real Prosecco!</title>
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		<pubDate>Sun, 03 Oct 2010 13:23:53 +0000</pubDate>
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				<category><![CDATA[1 WINE]]></category>
		<category><![CDATA[3 TASTING NOTES]]></category>
		<category><![CDATA[biodynamic wine]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Valdobbiandene]]></category>
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		<category><![CDATA[Prosecco]]></category>
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		<description><![CDATA[I am sure that each and every one of you has tasted a Prosecco.  That fruity and light sparkler, ranging from almost dry to slightly sweet (up to 35g/l of sugar even). You know, the one you have tasted but kind of forgotten about? Over 150 million bottles (&#38; over 5000 producers) are produced annually [...]]]></description>
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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>
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		<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>
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		<category><![CDATA[Natural wine]]></category>
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		<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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