A lot of us don't even think twice about going to the local gourmet shop on a Friday evening for complimentary wine tastings or even asking someone for help at the local wine store. It’s time to start thinking the same way about cheese. Time to be a Cheese Aficionado!
Now cheese can get very pricey. So when you are looking at cheeses that can cost upwards of $15 -$20 a pound, you want to make sure that you're going to like what you're buying. The only way to know for sure is to taste. It is so worth the journey.
With the massive selection of specialty cheeses available these days; don’t limit yourself to the basic 4 or 5 cheeses (Monterrey Jack, Sharp Cheddar, Swiss etc...) you see prepackaged on the shelves.
Trying a new cheese whenever you visit the cheese shop can help you grow and coach your enjoyment to uncover a delight for cheeses you would certainly miss….and we’re talking intense delight!
In the same way, if you think you are limited to hard cheeses, take a walk on the wild side and try a younger softer cheese. Even if you think you are not a fan of blue cheese? There are a lot of different nuances and flavors. Maybe you'll find one you like. Not sure about very pungent cheese? Go ahead and ask for a sample.
Believe me, there are so many different types of cheeses from all over the world that you really need to find a cheese expert to help teach you, get an idea what you might like, chart your course; and steer you in the right direction.
I get my Cheeses from a place called Vintage Wine Cellars and Massaro's in Tampa FL...but Fresh Market, Whole Foods and also Trader Joe's has some great choices.
Listen, any worthy cheese monger (the guy or gal with that hat and the apron) will be happy to let you sample the stuff and talk to you. Do not be afraid. Just say “Can I try that?” …and don’t forget to pick up a bottle of wine too. Now that’s a whole other story.
Tuesday, May 15, 2012
Friday, May 11, 2012
Today's Choice Wine - 2009 Numanthia-Termes
The 2009 Numanthia-Termes has been on my radar for some time
now I really liked the 2000 and the 2004. This bodega makes some hedonistic red
wines. From Spain's Toro is old-vine Tinto de Toro (Tempranillo) It’s powerful and
supple at the same time. Oak spices, blackberries, brown spices and cherry
notes …It has a silky texture with lush fruits It’s concentrated, complex and
has a great finish. I think its great year in and out it seems. Modern yet
classic. Pair it up with smoked meats, Smoked Ribs, A busy Paella with Chorizo.
Thursday, April 19, 2012
Is the barrel about flavor? Some thoughts on the role that oak plays in wine
The integrating of of oak into wines has always been part of wine making and in the past 30-40 years it’s been the French oak and the American oak that is most used. The vine and the oak tree have been used together for centuries. The relationship is multifaceted and involved.
It can be used to intensify flavors. It can be very impressive. It can add depth and structure. But the overuse can make it excessive and disproportionate. Racking and oak age are important to consider; so is maturation and the toast levels using steam or fire and of course the grapes themselves that each acts differently in the barrel and reading the terroir’s effect.
Is the barrel about flavor? Many serious winemakers say no. it’s about a balance between the fruit range, oxygen and durability of the wine. But you can imagine how it all comes into play.
American oak is white oak or Quercus alba. It has a noted vanilla or coconut nuance which can provide cutting tannins. It is also capable of unleashing sweet, gentle broad character.
French oak is from either the pedunculate oak, robur or sessile oak. It is understated, nuttier and smokier with softer tannins. Some say French oak gives a more traditional or classic feel which allow the terroir to come out more strongly.
Some of high-end oaks are Taransaud, Darnajou and Dominique Laurent. Tarnasaud really takes a while for the elegant complexity to kick in and then Wow! Darnajou tends infuses itself in the wine throughout which is a characteritic that is enjoyable and Dominique Laurent and his nicknamed "magic casks" that are very exclusive.
Either way…a few thoughts on oak barrels and how it’s the partnership that counts. It’s a relationship of wine aesthetics that help make up the magic of wines pleasure.
A quick example, a friend brought over one of these high altitude Malbec's...3400 feet in elevation. It's one the latest crazes. Why? Becuause the water has to struggle to get up to the grapes; and the coolness of the climate makes for slower riping, which is interesting for this grape.
Now the kicker...It has 50% New French Oak and 50% New American Oak.
It makes you think about the fuit hiding behind the powerful oak and its aging potential and the tannins that it delivers. Toasty vanilla and caramel, big and bordeaux-like in its grip. Overall it was a really great wine.
It can be used to intensify flavors. It can be very impressive. It can add depth and structure. But the overuse can make it excessive and disproportionate. Racking and oak age are important to consider; so is maturation and the toast levels using steam or fire and of course the grapes themselves that each acts differently in the barrel and reading the terroir’s effect.
Is the barrel about flavor? Many serious winemakers say no. it’s about a balance between the fruit range, oxygen and durability of the wine. But you can imagine how it all comes into play.
American oak is white oak or Quercus alba. It has a noted vanilla or coconut nuance which can provide cutting tannins. It is also capable of unleashing sweet, gentle broad character.
French oak is from either the pedunculate oak, robur or sessile oak. It is understated, nuttier and smokier with softer tannins. Some say French oak gives a more traditional or classic feel which allow the terroir to come out more strongly.
Some of high-end oaks are Taransaud, Darnajou and Dominique Laurent. Tarnasaud really takes a while for the elegant complexity to kick in and then Wow! Darnajou tends infuses itself in the wine throughout which is a characteritic that is enjoyable and Dominique Laurent and his nicknamed "magic casks" that are very exclusive.
Either way…a few thoughts on oak barrels and how it’s the partnership that counts. It’s a relationship of wine aesthetics that help make up the magic of wines pleasure.
A quick example, a friend brought over one of these high altitude Malbec's...3400 feet in elevation. It's one the latest crazes. Why? Becuause the water has to struggle to get up to the grapes; and the coolness of the climate makes for slower riping, which is interesting for this grape.
Now the kicker...It has 50% New French Oak and 50% New American Oak.
It makes you think about the fuit hiding behind the powerful oak and its aging potential and the tannins that it delivers. Toasty vanilla and caramel, big and bordeaux-like in its grip. Overall it was a really great wine.
Tuesday, March 27, 2012
Book Review - Educating Peter 2008– Lettie Teague
Educating
Peter 2008– Lettie Teague
Movie critic
Peter Travers know virtually nothing about wine. This fun book entreatingly
follows him around while he discovers the joy of wine. As the book evolves so
does Peter.
Friday, March 2, 2012
7 Types of Cheeses, the basics...
These are basically 7 types of cheeses. Here's a way to think about them when you pick them out.
The 7 Types of Cheeses
Fresh Cheese (FC)- No rind and moist. They are ready to eat quickly. Milky, refreshing and acidic, lemony and nutty undertones.
Aged fresh Cheese (AFC)- Fresh yet aged with nice molds, yeasts and controlled to grow rind. Found in rounds, logs, pyramid shapes. They are aromatic, creamy sometimes wrinkly with ash, spices or wrapped in leaves.
Soft White Cheese (SWC)- White crust a little runny, wild and earthy mushroom buttercup flavors rich texture. Can be peppery and a little grainy.
Semi Soft Cheese (SSC)- Two types: Dry Rind and Washed Rind. Dry ripens slowly and Washed rinds soften quicker and gets supple with age. Both can range from nutty to floral and barnyard to meaty taste and aromas.
Hard Cheese (HC) - Have a rough or polished rind and gets interesting flavors. Usually come in wheels, can be either cows, goat or sheep milk, Gets complex and crunchy as they mature which can be grainy, dry and oily at the same time.
Blue Cheese (BC) – Customarily blue molds with a sticky to crusty rind. Ranges from dense, herbaceous and buttery to sweet caramel or sharp, salty and spicy. Blue cheeses can be crumbly and damp with a metallic tang. Often display veins of blue and commanding aromas.
Flavor Added Cheeses (FAC)- Varied kinds where ingredients are meshed, naturally smoked, or rind is flavored. Majority is broken up and reformed with added ingredients, sweet dried fruits, seasonings, nuts, seeds, herbs, creative blendings. They are deli counter standouts.
Thinking of them like this is pretty helpful to me. So I thought I'd pass it on...
The 7 Types of Cheeses
Fresh Cheese (FC)- No rind and moist. They are ready to eat quickly. Milky, refreshing and acidic, lemony and nutty undertones.
Aged fresh Cheese (AFC)- Fresh yet aged with nice molds, yeasts and controlled to grow rind. Found in rounds, logs, pyramid shapes. They are aromatic, creamy sometimes wrinkly with ash, spices or wrapped in leaves.
Soft White Cheese (SWC)- White crust a little runny, wild and earthy mushroom buttercup flavors rich texture. Can be peppery and a little grainy.
Semi Soft Cheese (SSC)- Two types: Dry Rind and Washed Rind. Dry ripens slowly and Washed rinds soften quicker and gets supple with age. Both can range from nutty to floral and barnyard to meaty taste and aromas.
Hard Cheese (HC) - Have a rough or polished rind and gets interesting flavors. Usually come in wheels, can be either cows, goat or sheep milk, Gets complex and crunchy as they mature which can be grainy, dry and oily at the same time.
Blue Cheese (BC) – Customarily blue molds with a sticky to crusty rind. Ranges from dense, herbaceous and buttery to sweet caramel or sharp, salty and spicy. Blue cheeses can be crumbly and damp with a metallic tang. Often display veins of blue and commanding aromas.
Flavor Added Cheeses (FAC)- Varied kinds where ingredients are meshed, naturally smoked, or rind is flavored. Majority is broken up and reformed with added ingredients, sweet dried fruits, seasonings, nuts, seeds, herbs, creative blendings. They are deli counter standouts.
Thinking of them like this is pretty helpful to me. So I thought I'd pass it on...
Monday, February 27, 2012
Affordable Red Burgundy...Stick to the top producers
Finding good inexpensive Pinot Noir is not an easy thing to do. Often you go to the wine shop or super market looking for these wines and you see them and say to yourself..."Are they any good"?
It's become better known that Pinot Noir is the hardest grape to grow because it's very delicate and really tricky to master for many wine makers. So how do you know what is good if you are not prepared to take a chance on a Pinot Noir and spend $30 - $70 a bottle, yet alone $100...or even picking one out at a restaurant...Don't worry. If you stick to the top producers, you can get the combination of quality and value. Is it going to be distinctive? You will have the basics; good fruit, good oak and its the perfect way to saturate the palate with pinot noir and who knows...in good years there's a sleeper wine that blows the doors off the expensive stuff.
Put it this way. If you like Pinot Noir, you are in better shape than the folks that love Bordeaux wines. It's hard enough to navigate around the Burgundy region.
Bourgogne rouge which is what it's often called on the bottle offers great value.
People will argue..."What about the location?!?" "What about the terroir?!?" Listen here...it matters but believe me in the burgundy region where terroir is gospel. It doesn't really matter that much, because the top producers do some great stuff. Alot of it is just declassified juice from the top wines, which is just fine and made to drink now and not lay down...and when it comes to growers versus negociants, they all for the most part have made big strides to put out good Pinot Noir. These gus know what they are doing. Buy them up too because they dissapear in a blink of an eye.
Here are some to look for...Maison Champy, Maison Louis Jadot, Domain Denis Pere et Fils, Domaine Faiveley and Domaine Drouhin.
It's become better known that Pinot Noir is the hardest grape to grow because it's very delicate and really tricky to master for many wine makers. So how do you know what is good if you are not prepared to take a chance on a Pinot Noir and spend $30 - $70 a bottle, yet alone $100...or even picking one out at a restaurant...Don't worry. If you stick to the top producers, you can get the combination of quality and value. Is it going to be distinctive? You will have the basics; good fruit, good oak and its the perfect way to saturate the palate with pinot noir and who knows...in good years there's a sleeper wine that blows the doors off the expensive stuff.
Put it this way. If you like Pinot Noir, you are in better shape than the folks that love Bordeaux wines. It's hard enough to navigate around the Burgundy region.
Bourgogne rouge which is what it's often called on the bottle offers great value.
People will argue..."What about the location?!?" "What about the terroir?!?" Listen here...it matters but believe me in the burgundy region where terroir is gospel. It doesn't really matter that much, because the top producers do some great stuff. Alot of it is just declassified juice from the top wines, which is just fine and made to drink now and not lay down...and when it comes to growers versus negociants, they all for the most part have made big strides to put out good Pinot Noir. These gus know what they are doing. Buy them up too because they dissapear in a blink of an eye.
Here are some to look for...Maison Champy, Maison Louis Jadot, Domain Denis Pere et Fils, Domaine Faiveley and Domaine Drouhin.
French White Bugundy...what to look for!
French Burgundy is often looked as at the benchmark for excellent chardonnay and for good reason. As well as having a good natural alcohol level. They usually have the right balance for acidity, freshness, excellent aromatics and are built for drinking now and a little bit of aging as well. Eventhough year in and year out California chardonnay gives it a run for its money and even eclipsing. It is the the cool regions of Burgundy that give the chardonnay its style to look for.
Here are the main regions and the styles that make it so classic so seek them out:
Chablis: has high acidity. Look for the top producers here if you can but one thing is for sure is that the terroir is what screams out. They are fresh and have high acidity. Limestone, chalk and steel are prevalent.
Mersault: This chardonnay is generally the most varied, a kind of interctive feel to it. It can be very crisp and clean to ripe and heavy. In Charmes they are very energetic and bouncy; while Perrieres is straightforward, intense, alive with minerality.
Puligny-Montrachet: This chardonnay is usuall the same year in and year out. I mean this in a very positive way. Just like an old friend. It's also vibrant and clean, the terroir gives this. Near the Mersault side there is that minerality as well. Pucelles is very pretty and silky with a floral nose that sometimes gives off a little botrytus.
Chassagne-Montrachet: These chardonnays are up on a higher in the slopes which make the vines struggle and push for excellence. There no other place on earth like it. In Chaumees the wines are floral, supple and spicy, the minerality is palpable. En Caillerates has this wet stone with fruitiness effect(not sweet!!!) that is ice cool and with enveloping white flowers...really!
St, Aubin: The chardonnay here is workman-like. delicious, zippy and juicy. Good stuff can be found here abound and at good prices.
Rully: These wines are generally ripe and fresh and straight forward.
Macconnais: These wines are again fresh and croud pleasing. The are well rounded with a good bit of acidity that go along way to match up with a good plate of seafood and chicken as most of these great chardonnays from Burgundy.
Here are the main regions and the styles that make it so classic so seek them out:
Chablis: has high acidity. Look for the top producers here if you can but one thing is for sure is that the terroir is what screams out. They are fresh and have high acidity. Limestone, chalk and steel are prevalent.
Mersault: This chardonnay is generally the most varied, a kind of interctive feel to it. It can be very crisp and clean to ripe and heavy. In Charmes they are very energetic and bouncy; while Perrieres is straightforward, intense, alive with minerality.
Puligny-Montrachet: This chardonnay is usuall the same year in and year out. I mean this in a very positive way. Just like an old friend. It's also vibrant and clean, the terroir gives this. Near the Mersault side there is that minerality as well. Pucelles is very pretty and silky with a floral nose that sometimes gives off a little botrytus.
Chassagne-Montrachet: These chardonnays are up on a higher in the slopes which make the vines struggle and push for excellence. There no other place on earth like it. In Chaumees the wines are floral, supple and spicy, the minerality is palpable. En Caillerates has this wet stone with fruitiness effect(not sweet!!!) that is ice cool and with enveloping white flowers...really!
St, Aubin: The chardonnay here is workman-like. delicious, zippy and juicy. Good stuff can be found here abound and at good prices.
Rully: These wines are generally ripe and fresh and straight forward.
Macconnais: These wines are again fresh and croud pleasing. The are well rounded with a good bit of acidity that go along way to match up with a good plate of seafood and chicken as most of these great chardonnays from Burgundy.
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