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	<title>FOODFORFRIENDSYEAH! &#187; Wine</title>
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	<description>Good recipes are worth sharing</description>
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		<title>Mulled wine</title>
		<link>http://www.foodforfriendsyeah.co.uk/2009/12/04/mulled-wine/</link>
		<comments>http://www.foodforfriendsyeah.co.uk/2009/12/04/mulled-wine/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 14:45:43 +0000</pubDate>
		<dc:creator>Colette</dc:creator>
				<category><![CDATA[Drink]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[Allspice]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Brown sugar]]></category>
		<category><![CDATA[Cardamom]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[Cloves]]></category>
		<category><![CDATA[Orange]]></category>
		<category><![CDATA[Orange juice]]></category>
		<category><![CDATA[Red wine]]></category>

		<guid isPermaLink="false">http://www.foodforfriendsyeah.co.uk/?p=2563</guid>
		<description><![CDATA[Well, ‘tis the season and all that! A winter favourite, guaranteed to put you in a festive mood. Just double or treble the quantities below if you’ve got loads of guests who need warming up.]]></description>
			<content:encoded><![CDATA[<p style="text-align: left;">Well, ‘tis the season and all that! A winter favourite, guaranteed to put you in a festive mood. Just double or treble the quantities below if you’ve got loads of guests who need warming up.</p>
<p style="text-align: left;">The quantities are all guidelines, add more or less of anything to taste, I generally find roughly half juice to wine is a good balance though.</p>
<p style="text-align: left;">Useless fact: mulled wine is called ‘gløgg’ in Norway!</p>
<p style="text-align: justify;"><span id="more-2563"></span></p>
<div id="recipe">
<p style="text-align: left;"><span class="serves">Serves 3</span></p>
<ul>
<li>1 bottle red wine (something cheap but robust)</li>
<li>½ litre smooth orange juice</li>
<li>1 good slug of cooking brandy (optional but adds an extra kick!)</li>
<li>1 large orange, sliced</li>
<li>1 cinnamon stick</li>
<li>5 or 6 cloves</li>
<li>3 or 4 cracked green cardamom pods</li>
<li>a pinch of allspice if you have it</li>
<li>brown sugar</li>
</ul>
<p style="text-align: left;">Put the wine and about ¾ of the orange juice in a pan. Add the spices and about half the orange slices. Heat through gently, making sure not to boil.</p>
<p style="text-align: left;">Let the spices infuse for about 15 mins, taste and then add sugar, more juice/orange slices/brandy/spices if you want.</p>
<p style="text-align: left;">Leave on a gentle heat for another 10 mins or so then ladle into mugs or heat-proof glasses garnished with any remaining orange slices if you’re feeling flash!</p>
</div>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Jurancon Sweet Wine</title>
		<link>http://www.foodforfriendsyeah.co.uk/2009/11/13/jurancon-sweet-wine/</link>
		<comments>http://www.foodforfriendsyeah.co.uk/2009/11/13/jurancon-sweet-wine/#comments</comments>
		<pubDate>Fri, 13 Nov 2009 09:15:02 +0000</pubDate>
		<dc:creator>Gabby</dc:creator>
				<category><![CDATA[Drink]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.foodforfriendsyeah.co.uk/?p=2473</guid>
		<description><![CDATA[When enthusiasts think of sweet wines Sauterne is the most well known, but the price is prohibitive for most of us. Down here we feel that Jurancon doux offers very strong competition and is terrific value for money. It is traditionally served as an aperitif, with foie gras and desserts.]]></description>
			<content:encoded><![CDATA[<p style="text-align: justify;">When I read your <a href="http://www.foodforfriendsyeah.co.uk/2009/11/13/christmas-tart/" target="_self">Christmas Tart recipe</a> and said no to the Rum Butter, I thought about the possibility of a sweet white wine. I really think it would be gilding the lily but I would like to pass on a recommendation for other occasions.</p>
<p style="text-align: justify;">When enthusiasts think of sweet wines Sauterne is the most well known, but the price is prohibitive for most of us. Down here we feel that Jurancon doux offers very strong competition and is terrific value for money. It is traditionally served as an aperitif, with foie gras and desserts.</p>
<p style="text-align: justify;">Whilst not widely known in the UK a quick search on Google should give you a wine merchant.</p>
<p style="text-align: justify;"><span id="more-2473"></span></p>
<h5>Jurancon Sweet Wine<br />
Serves 8</h5>
<ul>
<li>Grapes</li>
<li>Sunshine</li>
<li>Expertise</li>
<li>Time</li>
</ul>
<p style="text-align: justify;">The older it is the darker it becomes, so wines vary from pale to deeply golden. Aging is reflected in the price, we have bought young wines 2 -3 years old and kept them to our advantage.</p>
<p style="text-align: justify;">Serve chilled.</p>
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		<slash:comments>2</slash:comments>
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