Notice: Function register_sidebar was called <strong>incorrectly</strong>. No <code>id</code> was set in the arguments array for the "Primary - Index" sidebar. Defaulting to "sidebar-1". Manually set the <code>id</code> to "sidebar-1" to silence this notice and keep existing sidebar content. Please see <a href="https://wordpress.org/support/article/debugging-in-wordpress/">Debugging in WordPress</a> for more information. (This message was added in version 4.2.0.) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php on line 5835

Notice: Function register_sidebar was called <strong>incorrectly</strong>. No <code>id</code> was set in the arguments array for the "Primary - Post" sidebar. Defaulting to "sidebar-2". Manually set the <code>id</code> to "sidebar-2" to silence this notice and keep existing sidebar content. Please see <a href="https://wordpress.org/support/article/debugging-in-wordpress/">Debugging in WordPress</a> for more information. (This message was added in version 4.2.0.) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php on line 5835

Notice: Function register_sidebar was called <strong>incorrectly</strong>. No <code>id</code> was set in the arguments array for the "Secondary - Shared" sidebar. Defaulting to "sidebar-3". Manually set the <code>id</code> to "sidebar-3" to silence this notice and keep existing sidebar content. Please see <a href="https://wordpress.org/support/article/debugging-in-wordpress/">Debugging in WordPress</a> for more information. (This message was added in version 4.2.0.) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php on line 5835

Warning: Cannot modify header information - headers already sent by (output started at /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php:5835) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/feed-rss2.php on line 8
<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Beaujolais Nouveau &#8211; Vinosseur.com</title>
	<atom:link href="https://vinosseur.com/tag/beaujolais-nouveau/feed/" rel="self" type="application/rss+xml" />
	<link>https://vinosseur.com</link>
	<description>...spontaneously fermenting</description>
	<lastBuildDate>Sun, 06 Jun 2010 15:57:47 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=6.1.6</generator>
	<item>
		<title>Food &#038; Wine Pairing &#8211; Jean Marc Brignot Biojô Nuovo ;-)</title>
		<link>https://vinosseur.com/food/</link>
					<comments>https://vinosseur.com/food/#comments</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sun, 06 Jun 2010 15:57:47 +0000</pubDate>
				<category><![CDATA[1 WINE]]></category>
		<category><![CDATA[2 Main Course]]></category>
		<category><![CDATA[6 FOOD & WINE PAIRING]]></category>
		<category><![CDATA[natural wine (100% living wine)]]></category>
		<category><![CDATA[Beaujolais Nouveau]]></category>
		<category><![CDATA[food & wine pairing]]></category>
		<category><![CDATA[Jean-Marc Brignot]]></category>
		<category><![CDATA[Natural wine]]></category>
		<guid isPermaLink="false">http://vinosseur.com/?p=2875</guid>

					<description><![CDATA[THE WINE: Crêt de Ruyère/Cathy &#38; Jean-Luc Gauthier Biojô Nuovo 😉 &#8211; Beaujolais Nouveau 2009 Wine maker:  Jean Marc Brignot 100% Gamay Burgundy (Beaujolais), France 12.5% Alcohol Price (approx) in Norway:  130,- NOK ($20) THE FOOD: Slow cooked pork neck Tomato salad, capers and onion Pork juice and fresh herbs What? Serving a Beaujolais Nouveau [&#8230;]]]></description>
										<content:encoded><![CDATA[<p style="text-align: center;"><strong>THE WINE:</strong></p>
<address style="text-align: center;"><strong>Crêt de Ruyère/Cathy &amp; Jean-Luc Gauthier Biojô Nuovo <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f609.png" alt="😉" class="wp-smiley" style="height: 1em; max-height: 1em;" /> &#8211; Beaujolais Nouveau 2009</strong></address>
<address style="text-align: center;"><strong>Wine maker:  Jean Marc Brignot</strong></address>
<address style="text-align: center;"><strong>100% Gamay</strong></address>
<address style="text-align: center;"><strong>Burgundy (Beaujolais), France</strong></address>
<address style="text-align: center;"><strong>12.5% Alcohol</strong></address>
<address style="text-align: center;"><strong>Price (approx) in Norway:  130,- NOK ($20)</strong></address>
<p style="text-align: center;"><a href="http://vinosseur.com/wp-content/uploads/2010/06/2010-05-31_52010153.jpg"><img decoding="async" loading="lazy" class="aligncenter size-medium wp-image-2876" title="2010-05-31_52010153" src="http://vinosseur.com/wp-content/uploads/2010/06/2010-05-31_52010153-300x225.jpg" alt="" width="300" height="225" /></a></p>
<p style="text-align: center;"><strong>THE FOOD:</strong></p>
<address style="text-align: center;"><strong>Slow cooked pork neck</strong></address>
<address style="text-align: center;"><strong>Tomato salad, capers and onion</strong></address>
<address style="text-align: center;"><strong>Pork juice and fresh herbs</strong></address>
<p style="text-align: left;"><a href="http://vinosseur.com/wp-content/uploads/2010/06/2010-05-31_52010152.jpg"><img decoding="async" loading="lazy" class="aligncenter size-medium wp-image-2877" title="2010-05-31_52010152" src="http://vinosseur.com/wp-content/uploads/2010/06/2010-05-31_52010152-300x225.jpg" alt="" width="300" height="225" /></a>What? Serving a Beaujolais Nouveau in June?! I&#8217;ve done stranger things, but I have to tell you that this Nouveau needed some time in bottle after release (released in Norway in March of this year).  Gorgeous, healthy fruit give this wine an incredible structure that stands up nicely with this course. Ripe acidity keeps up with the pork fat and the mild tannins clean up nicely. A really surprisingly good pairing, and just right for Spring!</p>
]]></content:encoded>
					
					<wfw:commentRss>https://vinosseur.com/food/feed/</wfw:commentRss>
			<slash:comments>5</slash:comments>
		
		
			</item>
	</channel>
</rss>