CLOSE
Wine and Cheese

by -
0 201
METRO photo

By Bob Lipinski

The changing colors reflect the season of autumn, the activity of harvesting grapes to make wine. Large gondolas are filled to the brim as workers fastidiously cut the sugar-laden grape clusters from the vine. Then they are loaded onto trucks to the winery, which signals the beginning of making wine.

Although I’m not making wine this year, I decided to host a “Harvest Wine Dinner” with some friends. We started with appetizers and went through several courses, ending with cheese. Two food offerings were paired with each wine.

Appetizers

Bruschetta with pesto

Green olive tapenade toasts

2022 Stag’s Leap Wine Cellars “AVETA” Sauvignon Blanc, Napa Valley, California. Blend of Sauvignon Blanc, Sauvignon Musqué, Sémillon, and Muscat Canelli. (Aged 6 months in stainless steel and older French oak.) Lively fruity aroma and taste of tropical fruit, lychee, lemongrass, and orange peel. Additional flavors of Meyer lemon, green apple, and wet stone.

First Course

Penne all’arrabbiata

Wild mushroom risotto with zucchini strips

2021 Ancient Peaks Renegade “Red Blend” Paso Robles, California. Blend of Syrah, Petit Verdot, and Malbec. (Aged 20 months in French and American oak.) Bold aromas and flavors of blueberry, roasted coffee, black plum, boysenberry, and toasted oak. Hints of cedar, tobacco, and cola. Outstanding balance and aftertaste.

2019 Brassfield “Perspective” Syrah, Lake County, California. Aged 30 months in new oak. Dark colored with an intense bouquet and flavor of cassis, black coffee, figs, prunes, and mint. Cola-like with jam, black peppercorns, smoked bacon and plums. Round and warming in the mouth with hints of toffee.

Main Course

New York strip steak brushed with extra-virgin olive oil and served with grilled asparagus

Blackened filet mignon served with charred broccoli rabe

2021 Stag’s Leap Wine Cellars “Artemis” Cabernet Sauvignon, Napa Valley, California. Aged 15 months in French oak. Powerful, yet gentle tasting with flavors of boysenberry, dark plum, baking spices, chocolate-cherry, and anise. The aftertaste is elegant, with hints of cocoa.

2020 Oyster Ridge “Red Blend” Paso Robles, California. Blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, and Malbec. (Aged 23 months in French oak.) Huge bouquet of dark fruit, espresso, and mint. Flavors of cassis, black olives, boysenberry, and spicy oak. Powerful aftertaste!

Cheese Course

Bra (cow’s milk cheese from Piedmont)

Aged Gorgonzola: tangy, superbly rich, pungent, salty, spicy-peppery flavor with large blue-green veins

2020 Burlotto “Verduno Pelaverga,” Cuneo, Piedmont, Italy. A bouquet and flavor of raspberry, black pepper, red currants, and spices. Quite smooth with an aftertaste of bay leaf and cherry.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at boblipinski.com OR [email protected].

by -
0 173
Porter Beer. Photo by Bob Lipinski

By Bob Lipinski

Guinness Stout, founded in 1759 by Arthur Guinness, ran an interesting ad campaign for Guinness in Ireland, stating that… “Over seven million Guinnesses are drunk every day.” The popular reply was… “I didn’t know it was such a large family.”

Porter and stout, dark-colored ales, mostly from the United Kingdom and Ireland, have been brewed since at least the early 1700s. In the brewing process, grain (mostly barley) is roasted at a high heat, causing a deep browning of its sugars, resulting in a chocolate brown-black color. Stout and porter are also brewed in the United States and should ideally be served at 55˚F.

Porter, the predecessor of stout, is brewed from charred malt and is usually lower in alcohol than stout. It was created in 1722 by Ralph Harwood, a London brewer, who named it after the porters who carried produce to London’s Covent Garden. Porter became a highly popular, exported style in the 1800s before declining around WWI and disappearing in the 1950s. It is made in many countries in various styles, often dependent on local trends or ingredients. During the late 1700s, porter became fashionable in the United States and two of its lovers were Presidents George Washington and John Adams. Porter is very complex, with multi-layered malt and dark fruit flavors like black currants and dried cherries, along with caramel, chocolate, toffee, roasted nuts, and licorice with a bitter taste.

Stout Beer. Photo by Bob Lipinski

Stout, mostly from Ireland, was originally known as extra stout porter, a darker and stronger version of porter, brewed around 1799 by Guinness. There are a few types of stout produced. Among them are “Dry or Irish Stout” (Guinness) and “Sweet Stout” (Mackeson). Dry stout (also called bitter stout) is thick and malty, with intense aromas and flavors of bittersweet chocolate, caramel, coffee, dark molasses, toffee, nuts, hops, and smoky (not burnt) barley. Sweet stout, dark in color, is sweeter with less hops and bitterness. Other types of stout are Foreign Extra Stout, Imperial Stout, and Oatmeal Stout. The terms “Milk” or “Cream” Stout are no longer permitted in England but are acceptable elsewhere.

Porter and stout pair well with a multitude of foods, especially apple pie, fruity desserts, pumpkin or pecan pie, and coffee-flavored cakes. Serve them with barbecued ribs, smoked salmon, or blackened shrimp. Two of my favorite foods with porter or stout are chocolate and raw oysters.

One of the best pairings is blue cheese with porter or stout. Other recommended cheeses are Brie, Dunlop, Cheshire, Caerphilly, Comté, Parmigiano-Reggiano, and Cheddar.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at boblipinski.com OR [email protected].

by -
0 268
Pixabay photo

By Bob Lipinski

Although on the hottest summer days you’ll probably find me drinking a cold beer, I generally enjoy a chilled glass of white wine or champagne, which pairs with a multitude of food. Cheese, along with some cut-up vegetables and your favorite dipping sauces, is always a welcomed accompaniment, along with an assortment of chips.

Some white wines I’m sipping are…

2023 Abbazia di Novacella “Grüner Veltliner,” Valle Isarco DOC, Alto Adige, Italy. (Aged in stainless-steel tanks for 6 months.) Fruity with a yellowish-green color and scents of lemon peel, green apples, and black pepper. Flavors of orchard fruits, lentils, green peas, apricot, and citrus. Well-balanced with an aftertaste of wet stone. It pairs well with yellow curry chicken in a light coconut milk sauce.

2023 Abbazia di Novacella “Sylvaner,” Valle Isarco DOC, Alto Adige, Italy. (Aged in stainless-steel tanks for 6 months.) It has a very pleasant aroma of red apples, honeydew melon, and key lime. Dry and powerful in the mouth with hints of pear, stone fruit, grapefruit, and lemongrass. It has a pleasant bitter almond aftertaste. I paired this wine with a dish of risotto and asparagus tips, sprinkled with lemon pepper.

2022 Cade “Sauvignon Blanc,” Napa Valley, California. (There are some Sémillon grapes in the blend.) Aromas of melon, dried orange peel, honeysuckle, and white flowers. Flavors of red delicious apple, citrus, pear, and mint. A complex, vibrant wine with a touch of creaminess in the aftertaste. Try it with a Dungeness Crab salad with an orange-mango dressing.

2018 Hugel Gewürztraminer, “Classic,” Alsace, France. Pale yellow color with a light intensity bouquet and taste of spices, bergamot, lychee, and peach. Light-bodied, off-dry flavor brimming with spicy fruit with hints of cinnamon. Perfect accompaniment to smoked salmon with thin slices of red onion and cream cheese.

2021 Cuvaison “Kite Tail” Chardonnay, Los Carneros, California. Aged 11 months in French oak (50 percent new) barrels. A full-bodied Chardonnay with a pronounced bouquet and taste of green apple, lemon zest, grapefruit, and toasted bread. It has hints of brown butter, peach, and minerals. Lingering aftertaste of key limes. Serve alongside the classic “chicken with 40 cloves of garlic” recipe.

2021 Laria Pinot Grigio, DOC, delle Venezie, Italy. Bright straw yellow with a fragrance of honeysuckle, kiwi, green apple, and pears. Light-bodied with hints of almonds, coriander, peanuts, and watercress. Easy to drink with a smooth finish. I enjoyed this Pinot Grigio with a pork loin cooked with sauerkraut.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

by -
0 306
Pexels photo

By Bob Lipinski

Bob Lipinski

Vermouth… the centuries-old, aromatized wine, mostly from Italy, has had a revival! 

The new category of Italian vermouths is “Vermouth di Torino,” from the northwest region of Piedmont. Although some of these vermouths made been for hundreds of years, in 2019, it was officially recognized as a geographical designation I.G.P. (Indicazione Geografica Protetta) that protects and guarantees its providence and quality. 

The vermouth must use only Italian grapes and be produced and bottled in Piedmont. The superiore designation requires that at least 50% of the grapes must be from Piedmont. Also, wormwood must be used besides other botanicals. Currently there are 35 producers making Vermouth di Torino.

I recently tasted several vermouths from this new category and here are my notes…

Cocchi Rosso Vermouth di Torino, from Asti, Piedmont. The brand which was created in 1891 by Giulio Cocchi is still produced according to the original recipe. It is amber colored with a perfumed bouquet reminiscent of a “spice cake.” Rich, exotic flavors of bitter orange, cocoa, clove, rosemary, and balsam, with an aftertaste of citrus and a touch of bitterness. It is excellent mixed with equal parts of Campari, a splash of sparkling mineral water, and a slice of orange.

The below two wines come in an attractive, painted bottle sporting a “T-cork” versus the typical screwcap. And both are made using 27 different botanicals and spices. The inspiration was a journey through Dante’s Divine Comedy: Represented in 9 di DANTE vermouths as herbs and spices identified with each of the famous nine circles of hell as chronicled in Dante’s poem.

9 di DANTE Purgatorio Extra Dry Vermouth di Torino “Superiore,” from Alba, Piedmont. Made from 100% Arneis grapes. The bouquet has overtones of wintergreen, clove, orange peel, and herbs. Off-dry in the mouth with rich flavors of chocolate, mint, citrus, and spicy pears with a touch of bitterness. Although you could try it in a martini, it’s great served chilled with a slice of orange or lemon; ice if you prefer.

9 di DANTE Inferno Rosso Vermouth di Torino “Superiore,” from Alba, Piedmont. Made from 50% Dolcetto and 50% Cortese grapes. Bright ruby red with a full bouquet of spicy black cherries, oranges, and wild berries. Semisweet with a syrupy flavor of cherries, herbs, citrus, and vanilla. Well balanced with a lingering aftertaste of bitter almonds. If you like a Manhattan, Rob Roy, or Negroni, look no further.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

by -
0 394
The Virginia Governor’s Cup Wine Competition

By Bob Lipinski

Bob Lipinski

Earlier this year, judges sampled over 750 of the best Virginia wines from across the Commonwealth. With 79 wineries receiving 137 Gold Medals, the highest 12 ranking red, white, and sparkling wines make up the 2024 “Governor’s Cup® Competition.”

I had an opportunity to sample six of the 12 highest ranking wines. Here are my tasting notes.

NV Crosskeys Vineyards, “Blanc de Noirs,” Brut, Shenandoah Valley, Virginia. (100% Pinot Noir) Citrus scented aroma with wondrous flavors of cherry, apples, and baked bread. Dry with notes of orange, gingerbread, and bitter almond with a creamy finish. A top-notch sparkling wine. Pair this bubbly with light fruit tarts or an apple crisp.

2022 October One Vineyard “Albariño,” Leesburg, Virginia. Pale golden color with a perfumed aroma of apricots, mango, kiwi, and white flowers. It’s dry with mouth-watering orange citrus notes and tasting almost like a green apple Jolly Rancher! Try it with fish tacos or vegetable tempura.

2022 Paradise Springs Winery “Petit Manseng,” Clifton, Northern Virginia. (Aged in “concrete eggs” for seven months.) Very aromatic with tropical fruit notes of pineapple, mango, and papaya. Dry with rich flavors of peach, pear, and dried apricot. Lemon and green apple aftertaste. Grilled halibut with a lemon-butter sauce works for me.

2019 Cave Ridge Vineyard “Fossil Hill Reserve” Red Wine, Shenandoah Valley, Virginia. (Blend of 60% Cabernet Franc, 20% Cabernet Sauvignon, 20% Petit Verdot) (Aged in both French and Hungarian oak barrels for 14 months.) Medium-full bouquet of dark fruit- black currants, cherries, and blackberries. Medium-bodied with flavors of black plums, tea, black olives, and vanilla. Still tannic with a pleasing aftertaste. Enjoy with a rack of lamb and spicy wild rice.

2019 Breaux Vineyards, The Fog “Nebbiolo Reserve,” Purcellville, Northern Virginia. (Aged 18 months in 85% French and 15% American oak barrels) Garnet red with a full bouquet and taste of black fruit, overripe cherries, balsam, spicy chocolate, and dried tobacco. Dry and warming with additional flavors of red licorice, cassis, and oak. The finish is balanced, and the aftertaste is quite long and pleasing. Pair with a blackened steak and gilled Romaine lettuce.

2017 Bluestone Vineyard “Petit Verdot,” Shenandoah Valley, Virginia. (Aged 22 months in American oak barrels). Deep, dark colored with an earthy, dark berry bouquet with flavors of black licorice, plums, dark chocolate, and vanilla. Additional hints of earth, nutmeg, smoke, and pencil shavings. Serve with smoky pulled pork and a side of grilled mushrooms.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

by -
0 606
Pixabay photo

By Bob Lipinski

Bob Lipinski

Anderson Valley, an AVA (1983) grape-growing area west of Ukiah and north of Sonoma in Mendocino County, California, continues to garner praise as one of the premier regions for Pinot Noir and is one of California’s coolest climates. The valley is almost 15 miles long, with virtually no flat land and hills ranging from 80 to 1,300 feet in elevation and runs to the northwest parallel to the coast till it opens to the Pacific just south of Mendocino.

In 1851, a settler named Walter Anderson discovered the valley after getting separated from his hunting group, and it was named after him. Commercial wine production did not begin until the 1960s, when Donald Edmeades planted a vineyard to Chardonnay, Gewürztraminer, French Colombard, and Cabernet Sauvignon. The Husch Vineyards, established in 1971, was the first to plant Pinot Noir grapes in the Knoll Vineyard, in Anderson Valley.

Anderson Valley has almost 100 vineyards planted on 2,457 acres. The grapes grown are 69 percent Pinot Noir and 21 percent Chardonnay. Secondary grapes include Gewürztraminer, Pinot Gris, Riesling, Merlot, Sémillon, and Sauvignon Blanc. In addition to Pinot Noir, Anderson Valley produces some of California’s best sparkling wines… Scharffenberger Cellars, Handley Cellars, Navarro Vineyards, and Roederer Estate, to name but a few.

Recently tasted Pinot Noirs are…

2019 Domaine Anderson “Pinot Noir” Anderson Valley, California. (Made with organic grapes) Bouquet of dried herbs, black cherry, plum, and mulberry with flavors of mushrooms, bittersweet chocolate, and hints of smoke, and pomegranate. The aftertaste begs for another glass.

2021 Crosby Roamann Pinot Noir “Fiadh Vineyard” Anderson Valley, California. (Fiadh is an Irish girl’s name meaning “wild” and “untamed” like this small vineyard site.) Aged 18 months in new oak barrels. Ruby color with an earthy bouquet of mushrooms, black olives, leather, and tobacco. Subtle flavors of cola, cinnamon, vanilla, and dark berries with some tannin.

2021 Crosby Roamann Pinot Noir “Annie’s Old Vines” Sonoma Coast, California. (Aged 18 months in used oak barrels) Light cherry colored with a bouquet bursting with red fruit: cherries, cranberries, and strawberries. Flavors of jam, black pepper, black plums, cocoa, and mint with notes of roses and sandalwood. Very smooth finish and long aftertaste. 

2019 Handley Cellars “Pinot Noir,” Anderson Valley, California. Aromas of boysenberry, cherries, and dried fruit with a hint of bay and eucalyptus. Medium-bodied with plums, oak, jam, and some tannin to lose. Vibrant aftertaste with notes of clove and cardamom.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

by -
0 455
Pixabay photo

By Bob Lipinski

Bob Lipinski

Tannat (a palindrome) is a dark red grape variety with its roots originating in Madiran, a tiny village in Southwest France. Its wines are incredibly dark and fuller-bodied than Cabernet Sauvignon, making them an immediate favorite for grilled or barbecued meats.

Tannat is a thick-skinned, medium acid red grape variety, which was introduced to Uruguay in 1870 by the Basque Frenchman Pascal Harriague, an immigrant who was looking for a varietal that would thrive in Uruguay’s soil and climate. Harriague, known to the rest of the world as Tannat, has become Uruguay’s signature grape, like its South American cousin Argentina with Malbec, and Chile with Carmenère.

Wines made from Tannat grapes include red, rosé, dessert, sparkling, and even a rosé vermouth. Foods that pair with Tannat wines are typically lamb and beef, often with a chimichurri sauce. Other foods are sausages, cassoulet, duck confit, grilled eggplant or mushrooms, Cajun spices, blackened meats, and pasta carbonara.

A recent tasting of wines from Uruguay made from Tannat grapes follows.

2018 Alto de la Ballena Tannat-Viognier, “Reserva” Uruguay. (Blend of 85% Tannat and 15% Viognier grapes; wine was aged for 9 months in American and French oak barrels). Deep purple color with a fragrant bouquet and flavor of blackberries, vanilla, dried plums, and spices. Hints of baking spices, wild flowers, and tobacco.

2020 Cerro del Toro “Tannat,” Piriapolis, Uruguay. (The name means Bull Hill). This unoaked, easy-to-drink wine is deeply colored with a fruity bouquet of black fruits, licorice, and herbs. Flavors of plums, raspberries, and boysenberry abound.

2020 Pisano “PRF” Tannat, Progreso, Uruguay. (Aged 10 to 12 months in French oak barrels) Garnet-ruby color, concentrated fruit, and tannins with flavors of cranberry, plums, dark chocolate, and spicy oak. It has a smokey, well balanced finish.

2021 Bodega Garzón Tannat, “Reserva” Garzón, Uruguay. (Aged 6 to 12 months in French oak barrels). Blackberry aromas coupled with notes of jam, plums, almonds, and spices. Medium-bodied with hints of violets, green peppercorns, and coffee with a silky finish. Don’t miss it!

2020 Marichal “Tannat,” Canelones, Uruguay. This unoaked wine shows a bouquet of fresh red fruits- strawberry and raspberry, with flavors of plum, dried herbs, and bitter almonds,

2020 Giménez Méndez Alta “Reserva” Tannat, Canelones, Uruguay. Dark ruby color with a bouquet and taste of blackberries, licorice, black pepper, and black plums. Medium-bodied with considerable tannin, and an aftertaste of dark chocolate.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

by -
0 396
Pixabay photo

By Bob Lipinski

Bob Lipinski

At one time, Carmenère was a minor red grape variety used in the making of some red Bordeaux wines. The outbreak of phylloxera (a root-eating louse) during the 1870s devastated much of Bordeaux’s vineyards. When the vineyards were replanted, Carmenère, which was difficult to graft, was mostly replaced by disease-resistant grape varieties. 

It was during that same time Carmenère arrived in Chile, alongside other Bordeaux varieties. As of 2020, the acreage of Carmenère has dwindled to where it is virtually extinct in Bordeaux, although some is grown in Chile, Italy, California, and China.

Carmenère is a thick-skinned, medium acid red grape variety. Its name is supposedly derived from the word carmine, an obvious reference to its deep, rich color. According to DNA analysis, Carmenère is a cross between Cabernet Franc and Gros Cabernet. In Chile, it was officially categorized as Merlot until 1994, when the French ampelographer Jean-Michel Boursiquot visited Viña Carmen in Maipo Valley and correctly identified the grape as Carmenère. 

Some recently tasted Carmenère wines are:

2017 Ventisquero “Obliqua” Apalta Vineyard “Carmenère,” Colchagua Valley, Chile. Blend of 94% Carmenère, 4% Cabernet Sauvignon, 2% Petit Verdot. The wine was aged for 22 months in French oak barrels, followed by one year of bottle aging. The Carmenère grapes come from a small selection of low-yielding grapevines that surround a great oak tree, Nothofagus Obliqua.

Deep ruby with a complex bouquet and taste of blackberry, red currants, black figs, chocolate, and hints of white pepper. Medium-full bodied with an aftertaste of herbs and dried berries.

2019 Ventisquero “Vertice” Apalta Vineyard, Colchagua Valley, Chile. Blend of Carmenère and Syrah. The wine is a collaboration between renowned Australian winemaker John Duval and Ventisquero’s head winemaker, Felipe Tosso. Vertice was aged for 22 months in French oak barrels, followed by 14 months of bottle aging.

Reddish-purple color with a bouquet of black fruit, especially blackberry and black raspberry. Flavors of black plums, black peppercorns, and smoky meat. Hints of herbs, damp earth, and eucalyptus with medium-high acidity.

2020 Leyda Carmenère “Reserva,” Rapel Valley, Chile. Full bouquet and flavor of spicy plums, blackberries, cherries, and black pepper. Medium-bodied with subtle hints of anise, herbs, and dark chocolate.

2021 Lapostolle Cuvée Alexandre “Carmenère” Apalta Vineyard, Chile. Notes of blueberries, black cherry, green peppers, pomegranate, coffee, and vanilla. Aftertaste of plums, dill, and spices.

2020 Santa Rita 120 “Carmenère,” from Chile. Cherry-colored with flavors of blueberry, green pepper, coffee, pomegranate, and tart-berries. The aftertaste had hints of licorice and cinnamon.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

by -
0 532
METRO photo

By Bob Lipinski

Bob Lipinski

The elusive “pinnacle of perfection” in wine still exists and one can only thirst for that miracle bottle of great wine for $9.99 that is out there somewhere. But until that day comes, we can enjoy the journey and be on the lookout for wines that complement that “special dinner” or just for leisurely “quaffing” on a Saturday afternoon. To walk into a wine shop and “pluck down” $10 for a bottle of untried wine is often an effort in futility.

I’ve been busy tasting dozens of wines (and spirits for a later article) and have found 10 that are not only great values but can pair with a multitude of foods and would be a welcome ingredient in many cooking recipes. Here is my list of suggested wines for you to try.

NV Borrasca Cava “Brut” Spain. Crisp and clean aroma and flavor of green apples, pears, and citrus, with a hint of nuts and ginger.

2022 Càvit “Pinot Grigio delle Venezie,” Italy. Bouquet and flavor of green apple, stone fruit, pear, and lime. It is light-bodied with a lingering aftertaste of almonds.

2021 Lindeman’s “Chardonnay Bin 65,” Southeastern, Australia. Very easy-to-drink with notes of butter, dill, green apple, citrus, and an abundance of toasted bread.

2021 La Vieille Ferme “Rouge,” Ventoux, Rhône Valley, France. Bright ruby colored with a bouquet and taste of raspberries, spicy cherries, black tea, and herbs. Flavors of black currants, black pepper, and plums with a long aftertaste.

2021 Laria “Montepulciano d’Abruzzo,” Abruzzo, Italy. Dark almost purple color with plenty of dark fruit, blackberries, black cherries, jam, licorice, chestnuts, and a spicy warming aftertaste.

2021 Casa del Toro “Cabernet Sauvignon- Merlot,” Curicó, Chile. Dark colored with a medium-full bouquet and taste of blackberries, plums, cherries, and chocolate. Easy to drink with some tannin to lose.

2021 Trapiche “Malbec,” Mendoza, Argentina. Bouquet and taste of boysenberry, cherries, cinnamon, and plums with hints of mushrooms, herbs, and vanilla.

2019 Caliterra “Cabernet Sauvignon Reserva,” Colchagua, Chile. Cherry colored with flavors of blueberry, green pepper, coffee, pomegranate, and tart-berries. The aftertaste had hints of licorice and cinnamon.

2020 Lindeman’s “Cabernet Sauvignon Bin 45,” Southeastern, Australia. Dark colored with a bouquet and taste of coffee, black currants, tea, and mushrooms. Smooth finish with hints of mint and dark plums.

NV Rivata Dry, White Vermouth, Italy. A full perfumed bouquet of spices, almonds, mint, hints of orange peel and herbs. Dry, with a lemon fresh taste.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

by -
0 406
Pixabay photo

By Bob Lipinski

Bob Lipinski

Feta, America’s favorite Greek cheese, has been made in Greece for over 3,000 years. Although some claim the first written mention of feta appears in Homer’s Odyssey, dating to the end of the eighth century B.C.

The word feta comes from the practice of cutting the cheese into large blocks or slices (fetes) and preserving it in brine in large barrels. Before the seventeenth century, feta was just called “cheese.” The cheese’s uniqueness is attributed to the essential process of brining. Feta is known as a “pickled curd cheese” with a fresh, salty, tangy, nutty, and peppery taste due to brine soaking.

It is made with sheep’s milk, although some goat’s milk can be added. Sheep’s milk imparts a buttery richness, and goat’s milk adds acidity. The cheese has a snow white exterior and interior with small or no holes. It is brick-shaped, moist, and semisoft to firm; yet has a crumbly texture.

Feta received its PDO in 2002 and can be made in one of seven regions: specific prefectures on the mainland and on the islands of the Peloponnese, Thessalia, Epirus, Macedonia, Thrace, and Lesbos. Similar cheeses are produced in some eastern Mediterranean countries, others around the Black Sea, and the United States, with different production and aging requirements.

Interestingly, only about two percent of all feta consumed in the United States is actually made in Greece. The average Greek person consumes about 50 pounds of cheese each year, and 70 percent of the cheese eaten is feta.

Pixabay photo

Most consumers are familiar with Feta as the dry, salty, crumbly cheese, often added to a Greek salad. The majority of this cheese is U.S. made from cow’s milk and is often dyed to create the natural white color of the sheep and goat’s milk cheese.

There are many ways to enjoy Feta cheese including with cubes of watermelon, fresh mint leaves, and a balsamic glaze; a topping on pizza, focaccia, or bruschetta; with grilled baby artichokes, tomatoes, and red and green olives; and the best way  — as a slab, marinated with extra-virgin olive oil, bits of black Greek olives, oregano, pepper, and salt served with pieces of crusty bread.

The Guinness World Record for the largest salad was a Greek salad made in 2016 in Moscow, Russia that weighed almost 45,000 pounds, which included two and a half tons of feta in addition to tomatoes, cucumbers, onions, olives, olive oil, oregano, and salt.

Feta has similarities to other cheeses such as Beyaz Peynir (Turkey), Brînza (Romania), Cotija (Mexico), Domiati (Egypt), Rodopa (Bulgaria), Salamura (Turkey), Sirene (Bulgaria), and Telemea (Romania).

Feta pairs well with many wines, including (whites) Assyrtiko, Chablis, Moschofilero, Pinot Gris, Riesling, and Sauvignon Blanc. (Reds) Bardolino, Gamay, Pinot Noir, Sangiovese, Valpolicella, and Zinfandel. Other beverages are Pilsner beer, champagne and sparkling wines (dry), rosé (dry), and ouzo.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

123...8Next Page 1 of 8
TBR News Media is your local news and entertainment website.
We provide you with the latest breaking news and information for your community.
Contact us: [email protected]

Most Viewed

©