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	Comments on: Jacob&#039;s Bar &#038; Kjøkken Wine List Updated for March 2010 &#8211; 5 Unsulfured wines added!	</title>
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	<description>...spontaneously fermenting</description>
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		<title>
		By: Catharine Harcourt		</title>
		<link>https://vinosseur.com/jacobs-bar-kj%c3%b8kken-wine-list-updated-for-march-2010/#comment-190</link>

		<dc:creator><![CDATA[Catharine Harcourt]]></dc:creator>
		<pubDate>Sun, 21 Mar 2010 19:54:35 +0000</pubDate>
		<guid isPermaLink="false">http://vinosseur.com/?p=2688#comment-190</guid>

					<description><![CDATA[Fantastic posting, I bookmarked your blog so I can visit again in the future, Thanks]]></description>
			<content:encoded><![CDATA[<p>Fantastic posting, I bookmarked your blog so I can visit again in the future, Thanks</p>
]]></content:encoded>
		
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		<title>
		By: ed		</title>
		<link>https://vinosseur.com/jacobs-bar-kj%c3%b8kken-wine-list-updated-for-march-2010/#comment-189</link>

		<dc:creator><![CDATA[ed]]></dc:creator>
		<pubDate>Fri, 12 Mar 2010 12:32:07 +0000</pubDate>
		<guid isPermaLink="false">http://vinosseur.com/?p=2688#comment-189</guid>

					<description><![CDATA[Ciao!
I think I can get drappier in Perugia. I&#039;ll try to get a bottle and open on a special day, which can be any day since I don&#039;t open champagnes that often. David Leclapart looks nice but a bit above budget but will be on the lookout for it.
There is a bit residual sugar, tracce/trails as he says, but overall quite dry though not as dry as the Donati. I like that one but won&#039;t polish off a whole bottle. What do you serve that with? Something a bit oily? Pork?
I want a bottle of the Cret. Is it &#039;old &#039; style? I used to like &#039;the gang&#039; but most of them make quite dull wines at the moment. Did you ever drink Peyra? I think it doesn&#039;t exist anymore but great stuff. Are you going to Italy btw?]]></description>
			<content:encoded><![CDATA[<p>Ciao!<br />
I think I can get drappier in Perugia. I&#8217;ll try to get a bottle and open on a special day, which can be any day since I don&#8217;t open champagnes that often. David Leclapart looks nice but a bit above budget but will be on the lookout for it.<br />
There is a bit residual sugar, tracce/trails as he says, but overall quite dry though not as dry as the Donati. I like that one but won&#8217;t polish off a whole bottle. What do you serve that with? Something a bit oily? Pork?<br />
I want a bottle of the Cret. Is it &#8216;old &#8216; style? I used to like &#8216;the gang&#8217; but most of them make quite dull wines at the moment. Did you ever drink Peyra? I think it doesn&#8217;t exist anymore but great stuff. Are you going to Italy btw?</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: vinosseur		</title>
		<link>https://vinosseur.com/jacobs-bar-kj%c3%b8kken-wine-list-updated-for-march-2010/#comment-188</link>

		<dc:creator><![CDATA[vinosseur]]></dc:creator>
		<pubDate>Fri, 12 Mar 2010 07:43:23 +0000</pubDate>
		<guid isPermaLink="false">http://vinosseur.com/?p=2688#comment-188</guid>

					<description><![CDATA[Ed!

It&#039;s the Drappier Brut Nature - no added dosage. Quite dry. Larmandier-Bernier is a great Champagne. If you find a bottle of Champagne David Leclapart, I recommend you try it! Fantastic!&#039;

I have not tasted the Malvasia from Despina! Is there residual sugar?? The Malvasia (Secco) I have on my wine list is the one from Camillo Donati - fantastic!

-ciao!]]></description>
			<content:encoded><![CDATA[<p>Ed!</p>
<p>It&#8217;s the Drappier Brut Nature &#8211; no added dosage. Quite dry. Larmandier-Bernier is a great Champagne. If you find a bottle of Champagne David Leclapart, I recommend you try it! Fantastic!&#8217;</p>
<p>I have not tasted the Malvasia from Despina! Is there residual sugar?? The Malvasia (Secco) I have on my wine list is the one from Camillo Donati &#8211; fantastic!</p>
<p>-ciao!</p>
]]></content:encoded>
		
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		<title>
		By: ed		</title>
		<link>https://vinosseur.com/jacobs-bar-kj%c3%b8kken-wine-list-updated-for-march-2010/#comment-187</link>

		<dc:creator><![CDATA[ed]]></dc:creator>
		<pubDate>Thu, 11 Mar 2010 18:28:15 +0000</pubDate>
		<guid isPermaLink="false">http://vinosseur.com/?p=2688#comment-187</guid>

					<description><![CDATA[btw just opened this, you know? http://www.quarticello.it/scheda_despina.htm]]></description>
			<content:encoded><![CDATA[<p>btw just opened this, you know? <a href="http://www.quarticello.it/scheda_despina.htm" rel="nofollow ugc">http://www.quarticello.it/scheda_despina.htm</a></p>
]]></content:encoded>
		
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		<title>
		By: ed		</title>
		<link>https://vinosseur.com/jacobs-bar-kj%c3%b8kken-wine-list-updated-for-march-2010/#comment-186</link>

		<dc:creator><![CDATA[ed]]></dc:creator>
		<pubDate>Thu, 11 Mar 2010 18:27:21 +0000</pubDate>
		<guid isPermaLink="false">http://vinosseur.com/?p=2688#comment-186</guid>

					<description><![CDATA[Aha, great have to study that one. Send me a box with of each one ;-) Is that Drapier the normal Brut? Like to try that one. Don&#039;t know anything about Champagne, only that most I tasted are terrible. Larmandier I like though.
http://www.wine-searcher.com/find/drappier+champagne/0/italy]]></description>
			<content:encoded><![CDATA[<p>Aha, great have to study that one. Send me a box with of each one 😉 Is that Drapier the normal Brut? Like to try that one. Don&#8217;t know anything about Champagne, only that most I tasted are terrible. Larmandier I like though.<br />
<a href="http://www.wine-searcher.com/find/drappier+champagne/0/italy" rel="nofollow ugc">http://www.wine-searcher.com/find/drappier+champagne/0/italy</a></p>
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