<?xml version="1.0" encoding="ISO-8859-1"?>
<!-- generator="FeedCreator 1.7.2" -->
<rss version="2.0">
    <channel>
        <title>Squidoo: The Best Red Wine Made At Home</title>
        <description>Reds are generally the most popular type of wine among Connoisseurs and those who are just beginning to appreciate it's finer side.

When sitting down with a friend and a hearty glass of red, the red color (not your friend) you are looking at is the result of the grape juice having prolonged contact with the grape skin.

When it comes to tasting you will notice the tannins, the term often used mostly around red wine. ...</description>
        <link>http://www.squidoo.com/best-red-wines-ever</link>
        <lastBuildDate>Thu, 16 Feb 2012 11:21:53 -0600</lastBuildDate>
        <generator>FeedCreator 1.7.2</generator>
        <pubDate>Tue, 25 Mar 2008 21:39:42 -0600</pubDate>
        <item>
            <title>The Best Red Wine Made At Home updated Tue Mar 25 2008 9:39 pm EDT</title>
            <link>http://www.squidoo.com/best-red-wines-ever</link>
            <description>Reds are generally the most popular type of wine among Connoisseurs and those who are just beginning to appreciate it's finer side.

When sitting down with a friend and a hearty glass of red, the red color (not your friend) you are looking at is the result of the grape juice having prolonged contact with the grape skin.

When it comes to tasting you will notice the tannins, the term often used mostly around red wine. Tannins are the chemical compounds that cause the sensation of astringency on your palate. In other words it's this state of quality you've come to expect and love after laying down a $100 bucks for that delicious bottle of red.

Whether you're drinking something expensive or trying out some new varieties you should think about the history that's packaged in front of you. Run your hands over that bottle as you read this link because now you are going to understand a little something about what went in to making that fine woman your holding.</description>
            <pubDate>Tue, 25 Mar 2008 21:39:42 -0600</pubDate>
        </item>
    </channel>
</rss>

