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	<title>@PSFK &#187; barclona</title>
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		<title>Wine and Food Trends: The Complexities of Pairing</title>
		<link>http://www.psfk.com/2009/06/wine-and-food-trends-the-complexities-of-pairing.html</link>
		<pubDate>Tue, 30 Jun 2009 17:27:56 +0000</pubDate>
		<description><![CDATA[<span style="float: left; margin-right: 15px; display: inline;"><img width="218" height="190" src="http://www.psfk.com/wp-content/uploads/2009/06/wine-to-pair-or-not-to-pair.png?fedaf9" class="attachment-236x190 wp-post-image" alt="wine-to-pair-or-not-to-pair" title="wine-to-pair-or-not-to-pair" /></span>Barcelona has a lot of very good restaurants. Two of the best are Moo and Comer&#0231; 24. The two are similar in many respects, but where they diverge is in their attitudes towards wine. I interviewed both their sommeliers in order to distill some of the trends in wine &#38; fine dining from their words. Both restaurants have one Michelin star, are beautifully appointed, are playful &#38; inventive with their dishes, while being excellent in service and preparation. Both restaurants also have an impressive pedigree: Moo in being run by the brothers Roca of el Cellar de Can Roca, while<a title="Wine and Food Trends: The Complexities of Pairing" href="http://www.psfk.com/2009/06/wine-and-food-trends-the-complexities-of-pairing.html">Read more...</a>]]></description>
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