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	<title>Bricks of Wine &#187; tasting room</title>
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		<title>No Experience Necessary</title>
		<link>http://bricksofwine.com/2012/02/no-experience-necessary/</link>
		<comments>http://bricksofwine.com/2012/02/no-experience-necessary/#comments</comments>
		<pubDate>Fri, 10 Feb 2012 19:54:41 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[Winemaking]]></category>
		<category><![CDATA[Winery Visits]]></category>
		<category><![CDATA[education]]></category>
		<category><![CDATA[tasting room]]></category>

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		<description><![CDATA[Adding sugar to the must before fermentation is called chaptalization and is done in some cooler climate states to compensate for low sugar levels in the harvested grapes. Chaptalization increases the amount of alcohol produced and generally improves body and mouthfeel. The other day I was attending an event at a local (read Woodinville) tasting [...]]]></description>
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		<title>5 Easy ways to improve the tasting room experience</title>
		<link>http://bricksofwine.com/2009/11/5-easy-ways-to-improve-the-tasting-room-experience/</link>
		<comments>http://bricksofwine.com/2009/11/5-easy-ways-to-improve-the-tasting-room-experience/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 18:39:06 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Miscellaneous]]></category>
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		<category><![CDATA[California]]></category>
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		<category><![CDATA[Napa]]></category>
		<category><![CDATA[Sonoma]]></category>
		<category><![CDATA[staff]]></category>
		<category><![CDATA[tasting]]></category>
		<category><![CDATA[tasting room]]></category>
		<category><![CDATA[training]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wineries]]></category>

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		<description><![CDATA[My good friends, James and Kimberly (@UrWineGuy), along with Kim&#8217;s mom, their daughter and my wife, Sheri, visited this past weekend and we spent Saturday tasting in the Sonoma Valley and Sunday tasting in the Napa Valley. Now that I&#8217;m working in the industry, I look at tasting rooms a little differently and with a [...]]]></description>
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