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    <title>The Oxford Times | Features</title>
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    <pubDate>Sat, 25 May 2013 11:10:41 +0100</pubDate>
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           <title>Got post-Olympic blues? I prescribe a strong, fruity Syrah</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/foodanddrink/wine/features/9958809.Got_post_Olympic_blues__I_prescribe_a_strong__fruity_Syrah/?ref=rss</link>
           
           
           <description><![CDATA[
  Summer is most definitely over. The autumnal equinox flew by us this past weekend. The Olympics, Paralympics and Victory Parade are a distant memory and the Jubilee- a shadow.
]]></description>
           <pubDate>Mon, 01 Oct 2012 12:53:39 +0100</pubDate>
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           <title>The moose eyed the Syrah that stood up to the beef</title>
           
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  I feel like I’m being watched. I look over my right shoulder and there, eyeing up my vino, is head of a moose. The giant mammal is part of the charm of the Oxford Blue and it will have to put up
  with a lot of people scratching its nose as the autumn changes to this local pub come in full swing. Thursdays Chris Murray and his talented Chef Mark Bradbury are launching a steak night, Tuesdays
  they will start a live performance and a new seasonal menu are all part of the exciting plans, but what I really wanted to find out about was the wine. The thing about Chris is he is passionate
  about his wine and local beers. Before we even sat down he was showing me the Oxfordshire Ales and chatting excitedly about his new finds.&nbsp;
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           <pubDate>Mon, 24 Sep 2012 10:32:45 +0100</pubDate>
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           <title>Keeping it local . . . . with Champagne?</title>
           
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  Last Thursday I began the day with a glass of Champagne in the sun. This uncommon occurrence was a preview to the wines on offer at “Keeping It Local” at the Oxford Castle Quarter this weekend, and
  one of the stars is the Champagne.
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           <pubDate>Fri, 14 Sep 2012 15:34:47 +0100</pubDate>
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           <title>Reds need chilling as room temperature rises</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/foodanddrink/wine/features/9901423.Reds_need_chilling_as_room_temperature_rises/?ref=rss</link>
           
           
           <description><![CDATA[
  This weekend’s foodie festival wasn’t all about food.  There were plenty of libations to keep even the thirstiest satisfied.  Besides the drinks master classes and without even mentioning
  the Casillero del Diablo wine stand I counted, three separate coffee stands, as well as milkshake, smoothies, juices of varying ingredients from fruit and vegetable to herbal, organic milk
  products, spiced hot chocolate, a range of teas, cider, water, beers, Oxfordshire Ales, sangria, rum, three further wine stands, a bubbly import stand, ginseng spirit and gin. By the time I got to
  men serving Mojitos I had lost count and decided maybe I should just stick with the master classes.
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           <pubDate>Thu, 30 Aug 2012 10:35:35 +0100</pubDate>
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           <title>Plenty left to toast as summer draws to close</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/foodanddrink/wine/features/9892512.Plenty_left_to_toast_as_summer_draws_to_close/?ref=rss</link>
           
           
           <description><![CDATA[
  The final summer bank holiday is upon us.&nbsp; With the Jubilee celebrations a distant memory and the Olympic flame doused, you might wonder what there is left to toast? Well, if you live in
  Oxford, then there is plenty.
]]></description>
           <pubDate>Fri, 24 Aug 2012 11:28:42 +0100</pubDate>
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           <title>Spirited offerings deliver tastes of summer</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/foodanddrink/wine/features/9766127.Spirited_offerings_deliver_tastes_of_summer/?ref=rss</link>
           
           
           <description><![CDATA[  Impressed by Christopher Gray’s description of the Gavi di Gavi Cru Maddalena he drank while at the Garsington Opera, I decided to revisit this often-overlooked white wine. The Gavi is a small
  region in Italy Southwest of Milan and offers a zesty alternative to Pinot Grigios. I popped by the Oxford Wine Company, to pick up a bottle of Comprosso Gavid di Gavi, for £11.99. It is a
  wonderful example of the wine, pale straw in colour, with light aroma of apples. It’s full bodied, with high acidity and minerality giving it crispness. It has a long finish and at only 12.5% ABV,
  it isn’t too heavy for summer.
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           <pubDate>Sat, 16 Jun 2012 10:09:28 +0100</pubDate>
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           <title>Gin makes a revival as a Jubilee tipple</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/foodanddrink/wine/features/9741770.Gin_makes_a_revival_as_a_Jubilee_tipple/?ref=rss</link>
           
           
           <description><![CDATA[  For years, the “it” drink has been Vodka. ]]></description>
           <pubDate>Sat, 02 Jun 2012 00:45:28 +0100</pubDate>
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           <title>Jericho's Jubilee is the place to be</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/foodanddrink/wine/features/9727445.Jericho_s_Jubilee_is_the_place_to_be/?ref=rss</link>
           
           
           <description><![CDATA[
  I don’t drink beer. I can taste it. I can sip it. I can even appreciate the flavours and how it’s made, but I don’t drink it. Even when beer is the only alternative, I will happily drink water.
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           <pubDate>Fri, 25 May 2012 10:05:05 +0100</pubDate>
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           <title>The complex code of natural wine</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/foodanddrink/wine/features/9713366.The_complex_code_of_natural_wine/?ref=rss</link>
           
           
           <description><![CDATA[  May is the month to celebrate organic, biodynamic and natural wines.]]></description>
           <pubDate>Thu, 17 May 2012 17:34:19 +0100</pubDate>
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           <title>Tricky vegetable demands precise match</title>
           
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           <description><![CDATA[
  Organisers cancelled the Asparagus Festival in Evesham because of rain and flooding. Now we are told British asparagus is in crisis. Luckily, Medley Farm in Binsey continues to supply local shops,
  restaurants and the public. Millets farm shop in Abingdon sells their asparagus daily. They are growing a portion of their crop under poly tunnels meaning even the cold May start can’t stop the
  crop. As the rest of the country suffers with imports from Peru, Oxonians will be eating the fresh British veg.
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           <pubDate>Fri, 11 May 2012 09:12:36 +0100</pubDate>
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