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	<title>Illahe Vineyards</title>
	<link>http://www.illahevineyards.com</link>
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		<title>A Short History</title>
		<description><![CDATA[The Romans sometimes finished their wines in a smoke-filled fumentarium and grew grapes up the side of trees, the Greeks plugged up their amphorae with pitch, and the Egyptians pressed wine in large canvas sheets that they twisted like they were wringing out a towel.
The French developed a taste for wine stored in a barrel [...]]]></description>
		<link>http://www.illahevineyards.com/2010/07/a-short-history/</link>
			</item>
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		<title>Did someone say tacos, mango salsa, and Pinot Gris?</title>
		<description><![CDATA[Illahe fans everywhere are beginning to write in with their recipes to match
our wines. This recipe for fish tacos comes from Santa Barbara, California
from our esteemed graphic designer, Merry Young, who believes that it was a
perfect match with our pinot gris.
Remember, it takes a lot of beer to pair with great wine.
You&#8217;ll probably want to [...]]]></description>
		<link>http://www.illahevineyards.com/2010/07/did-someone-say-tacos-mango-salsa-and-pinot-gris/</link>
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		<title>Notes on the Grands Jours, Days 3, 4, and 5</title>
		<description><![CDATA[ Days three, four, and five were just as action-packed as the first two days.
Day three was the Beaune tasting, and it included cremant, haute-côte, and Macon producers along with the lesser-known villages north of Beaune. The wines were thoroughly enjoyable, and this was the spot for finding affordable wines. I’ve heard that Beaune’s Aloxe [...]]]></description>
		<link>http://www.illahevineyards.com/2010/06/173/</link>
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		<title>Notes on the Grands Jours, Day 2</title>
		<description><![CDATA[During day two of the GJ, we did the Côte d’Or. Unlike my first Grands Jours day two, we went from south to north. We started in Nuits-Saint-Georges, had a snack in the Château de Clos de Vougeot, skipped through Chambolle, whose tasting is in an old barn, and finished in Marsannay.
The first time I [...]]]></description>
		<link>http://www.illahevineyards.com/2010/05/149/</link>
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		<title>Notes on the Grands Jours, Day 1</title>
		<description><![CDATA[Chablis is the first stop on the Grand Jours tour. There, they also pour Auxerre, Tonnerre, Vézelay, Irancy, and Saint Bris. Saint Bris is notable since it’s made from sauvignon blanc. It tended to be aromatic and balanced just under a percent of sugar. I would say the Saint Bris seems to be a world [...]]]></description>
		<link>http://www.illahevineyards.com/2010/04/notes-on-the-grands-jours-day-1/</link>
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		<title>Notes on the Grands Jours</title>
		<description><![CDATA[
Bethany and I knew our bags were pretty heavy with seven bottles of Burgundy and a cremant and a vin de paille from Jura, so we were going to switch the load between our bags to even it out. But the one I thought was heavier was already gone when our clerk told us that [...]]]></description>
		<link>http://www.illahevineyards.com/2010/04/notes-on-the-grands-jours/</link>
			</item>
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		<title>In Search of an Illahe Yeast</title>
		<description><![CDATA[To date, Illahe has done a handful of native fermentations but it hasn’t  been a main part of the program. We’ve used a special yeast from  Evesham Wood and we’ve used about 10 different commercial yeast. Most of  the commercial yeast have given us wonderful results, so we have been  happy. [...]]]></description>
		<link>http://www.illahevineyards.com/2010/03/in-search-of-an-illahe-yeast/</link>
			</item>
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		<title>Tonkatsu with Illahe Viognier</title>
		<description><![CDATA[For me to post a recipe is pretty ridiculous since I’m an average cook  and there must be twelve better recipes for tonkatsu. But this is the  only one with Illahe viognier in it, so I’m going to serve it to you  anyway. Tonkatsu was one of the best things my beautiful [...]]]></description>
		<link>http://www.illahevineyards.com/2010/03/tonkatsu-with-illahe-viognier/</link>
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