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Bob Lipinski

Photo by David Ackerman

By Leah S. Dunaief

Leah Dunaief

Maybe it sounds like I’m tooting our horn too much, but I have to say how proud I am of the columnists who write for our papers and website. They are clearly bright and offer the reader information and knowledge that aren’t usually found even in a big metro daily or a glossy magazine. They are, collectively and individually, one of the main reasons our hometown newspapers have managed to survive while so many of our colleagues, 25% of them in the nation, have had to shut their doors.

Readers want to learn from our regular columnists, who, by the way, are local residents. That’s not surprising, though, because the population we serve is exceptional, accomplished in their own right, and can be expected to harbor such talent. Let me explain.

The columnists are found in the second section of the newspaper, called Arts & Lifestyles. In the interest of full disclosure and without false modesty, I point out and salute my youngest son, Dr. David Dunaief. He is a physician totally committed to helping his patients, and the high regard is returned by them in equal measure, as testimonials about him confirm. In addition, he writes every week about current medical problems and brings readers up to date with the latest research and thinking regarding common ailments. I know him to be a voracious reader of medical journals and he footnotes his sources of expertise at the end of every “Medical Compass” column. 

Dr. Matthew Kearns is a longtime popular veterinarian who writes “Ask the Vet,” keeping our beloved pets healthy. Michael E. Russell is a successful, retired financial professional who cannot cut the cord with Wall Street, and  shares his thoughts on the economy and suggesting current buys on the stock market. He will also throw in something irreverent, or even askance, to keep you tuned in. 

Also writing knowledgeably on the contemporary scene about finance and the economy is Michael Christodoulou, who is also an active financial advisor. Ever try to read your auto insurance policies? If I had trouble falling asleep, they would knock me out by the second paragraph. Enter A. Craig Purcell, a partner in a long-established local law firm, who is attempting to explain auto insurance coverage, a merciful endeavor, with his column. His words do not put me to sleep. Shannon Malone will alternate the writing for us. Michael Ardolino, a well-known realtor, somehow manages to make both ends of a real estate transaction, for buyers and sellers, sound promising at this time. 

Our lead movie and book reviewer is the highly talented Jeffrey Sanzel. In addition to being a terrific actor, he is a gifted writer and almost always feels the same way about what he is reviewing as I do. No wonder I think he is brilliant.  Father Frank has been writing for the papers for many years and always with great integrity and compassion. 

John Turner, famous naturalist and noted author and lecturer, keeps us apprised of challenges to nature. This is a niche for all residents near the shorelines of Long Island. He also writes “Living Lightly,” about being a responsible earth dweller. Bob Lipinski is the wine connoisseur who travels the world and keeps us aware of best wines and cheeses.

Lisa Scott and Nancy Marr of the Suffolk County League of Women Voters, keep us informed about upcoming elections, new laws and important propositions. Elder law attorney Nancy Burner tells us about Medicare, estate planning, wills gifting, trustees, trusts and other critical issues as we age.

The last columnist I will mention is Daniel Dunaief, who, like bookends for my salute, is also my son. Among several other articles, he writes “The Power of Three,” explaining some of the research that is performed at Stony Brook University, Brookhaven National Labs and Cold Spring Harbor Laboratory. He makes a deep dive into the science in such a way that layman readers can understand what is happening in the labs. He has been paid the ultimate compliment by the scientists for a journalist: they pick up the phone and willingly talk to him, unafraid that he will get the story wrong or misquote them. In fact, he has been told a rewarding number of times by the researchers that his questions for the articles have helped them further direct their work.

When my sons began writing for TBR News Media, a few readers accused me of nepotism. I haven’t heard that charge now in years.

P.S. Of course, we can’t forget Beverly C. Tyler and Kenneth Brady, stellar historians both.

Provolone cheese. Pixabay photo

By Bob Lipinski

Bob Lipinski

Provolone cheese has been enjoyed for decades by not only Italian-Americans, but the vast majority of the population. Regardless of whether it is imported from Italy (mainly from the south) or made domestically (mostly in Wisconsin), Provolone is enjoyed by itself or in a multitude of food recipes. 

Auricchio is the best-known brand of Provolone on both sides of the Atlantic. Gennaro Auricchio founded the Auricchio Cheese Company in San Giuseppe Vesuviano, near Naples, Italy, in 1877. In 1979, Gennaro’s great-grandson, Errico Auricchio, moved his family to the United States, and they settled in Wisconsin for the abundance of top-quality milk.

Provolone is classified in Italy as a pasta filata (plastic curd) cheese, which translates as “spun paste.” The curd is heated in hot whey, then kneaded or spun in long threads (similar to string cheese) until it is transformed into a soft and pliable ball suitable for shaping that can be hard or soft. Other examples are caciocavallo, mozzarella, and burrata.

Provolone, a cow’s milk cheese (once made from water buffalo milk), is light golden yellow in color, with a waxed exterior and creamy ivory interior. It is made in various shapes and sizes, including rectangular, ball, oval, round, wheels, and a giant salami (known as gigante). Depending on the age of the cheese, it is smooth to hard in texture with a mild to quite tangy and even sharp flavor. 

Provolone is good for grating when hard. It is available in three styles — dolce (sweet) with a sweet and delicate flavor, which is aged for two to three months; piccante (piquant), sharp and slightly salty, which is aged longer; and affumicato, which is smoked for one week, then aged for two months.

Provolone cheese. Pixabay photo

Provolone cheese is made in several of Italy’s regions. Some examples are:

Provolone del Monaco: A semi-hard, provolone cheese made in Campania, has a russet exterior and hazelnut color interior. It is cylinder-shaped with a pleasing, sweet, buttery flavor and a light, pleasant taste.

Provolone Lombardo: A provolone cheese made in the provinces of Brescia and Cremona in Lombardy.

Provolone Valpadana: A provolone aged several months, which is made in the regions of Emilia-Romagna, Lombardy, Trentino-Aldo Adige, and Veneto. It has a firm texture and mild aroma, which sharpens with age.

Provolone pairs well with many red and white wines, including reds: Dolcetto, Merlot, Primitivo, Valpolicella, Zinfandel; and whites: Orvieto, Riesling, Sauvignon Blanc, Soave. It is also wonderful paired with a dry sherry wine.

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].

Cognac. Pixabay photo

By Bob Lipinski

Bob Lipinski

Cognac is a brandy distilled from the fermented juice of grapes in the province of Charente and is also the name of a region in the southwest of France, north of Bordeaux and southwest of Paris. The re­gion’s stony, chalk-rich soil (because of ancient oyster beds), its climate, the specific grape varieties grown there, and the methods used in distilling, blending, and aging the brandy, gives cognac its unique flavor.

Cognac AOC area of production was first defined in 1909 and then finalized in 1938. The six defined grape-growing areas are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires (Bois à Terroirs).

The following grape varieties are used to produce cognac: Ugni Blanc, Colombard, Folle Blanche, Montils, and Sémillon, with lesser amounts of Folignan. The grapes are harvested quite early, ensuring a wine with a low alcohol content and a very high acid level.

The wine must be double distilled in a copper pot still called an alembic Charentais. After the cognac has been distilled, it is put into barrels that are made of oak from the Limousin or Tronçais forests. The oak has a considerable influence on the bouquet and taste of the cognac. When cognac is put in the barrel, it is about 70 percent alcohol and is clear in color. During the aging process, the oak from the barrels imparts taste, color, and odor to the final product, turning the clear spirit into a mellow, golden drink. The older a cognac becomes, the smoother its flavor and the subtler its aroma.

Most cognacs are blends that combine brandies from varying sections and vintages into a final product. In the town of Cognac, there are barrels of cognac that have been aging for a hundred years or more.

Label designations as of 2018

VS/ Three-Star (***): aged a minimum of 2 years

Supérieur: aged a minimum of 3 years

VSOP/ Réserve/ Vieux: aged a minimum of 4 years

Vieille Réserve/ Réserve Rare: aged a minimum of 5 years

Napoléon / Très Vieille Réserve: aged a minimum of 6 years

XO/ Hors d’Âge/ Extra/ Ancestral: aged a minimum of 10 years

 XXO: aged a minimum of 14 years

Enjoying Cognac

Although most people prefer not to mix cognac, young­er (VS, or three-star) cognac makes delightful highballs when mixed with soda water, leaving the palate more receptive to wines. Cognac and freshly squeezed orange juice make an enjoy­able cocktail. After dinner, cognac is the perfect companion for coffee.

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].

METRO photo

By Bob Lipinski

Bob Lipinski

Recently I was invited to a friend’s house for dinner and as we enjoyed a few appetizers, he served a bottle of a 1998 Australian Chardonnay from a winery I’ve never heard of. The wine was dark yellow and when tasted, it was well past its point of drinkability.

According to my friend, the wine was stored in his temperature-controlled cellar for over 10 years. He was dismayed to learn that some wines need aging, but the vast majority are best drunk when released for sale by the winery.

I explained that there is no precise answer when a wine will be at its peak because wines age at difference paces. The vintage, growing conditions, winemaking and barrel or stainless-steel aging, also plays a part in wine’s ability to age. The aging curve of wine depends on the location and conditions where the wine will be stored. Also, personal taste plays a significant role in the enjoyment of wine. As an example, many people enjoy champagne when first released with its youthful freshness, while others enjoy the more mature, bottle-aged versions.

Vintage charts and vintage reports, often touted by online sources, will provide you with a ballpark idea when the wine will be at its peak. They often say, “drink by this date or hold until that date.”

Wine’s longevity can be attributed to many factors, among them higher acidity, higher alcohol, carbonation, concentrated fruit, sugar (residual), and tannin, which is an antioxidant.

Not all wines are age-worthy, and in fact, most wines available for sale are not. Wines that benefit from years in the bottle (cellar) tend to be more expensive. I generally purchase several bottles of the same wine and after a few years, open one bottle and see if it’s approaching maturing. Then I decide (with some guesswork) when the next bottle should be opened.

Except for most Chardonnay, Riesling, and sweet wines, white wines should be consumed within three years after the vintage. Most red wines are best between four and seven years after the vintage. Red wines that can age much longer than seven years include Amarone della Valpolicella, Barbaresco, Barolo, Bordeaux, Brunello di Montalcino, Burgundy, Cabernet Sauvignon, and Chianti Classico Riserva.

My rule for aging wine is simple. I’d rather open a bottle of a young wine and say, “It tastes good now but will be better in ‘X’ years” rather than opening a bottle of wine aged for many years and say, “It was probably good several years ago, but now it’s over-the-hill!”

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].

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Margarita
Bob Lipinski

By Bob Lipinski

“One tequila, two tequila, three tequila, floor.”  — George Carlin

There are many stories as to the origin of the Margarita cocktail. One story states that Danny Negrete, the manager at the Garci Crespo Hotel in Puebla, Mexico, created it for his girlfriend in 1936. Others believe it was created in 1938 in Rosarito Beach, Tijuana and named after showgirl Marjorie King, who was allergic to many distilled spirits except tequila. Danny (Carlos) Herrera, the bartender, kept inventing new and exciting ways to serve tequila so Marjorie would not be bored.

Another story has it created by a Virginia City bartender in memory of his girlfriend who was accidentally shot during a barroom brawl. A further legend places the birth of this cocktail in Hollywood in the 1940s by Enrique Bastante Gutierrez, a former cocktail champion who mixed drinks for some of the world’s most famous film stars. Actress Rita Hayworth (whose real name was Margarita Carmen Cansino) was one of his loyal customers and he invented the drink especially for her.

Another version of its origin has the cocktail made by bartender Don Carlos Orozco at Hussong’s Cantina, in Ensenada, Mexico, who named it after his girlfriend. Yet another story takes place on July 4, 1942, in Juárez, Mexico, where Francisco “Pancho” Morales, a bartender in Tommy’s Place, a favorite hangout for GIs from Fort Bliss, concocted the cocktail. According to Pancho, a woman entered the premises and ordered a cocktail called a Magnolia. He didn’t know the ingredients, so he whipped together his own version of a Magnolia and called it a Margarita, Spanish for daisy. 

The most plausible version has the Margarita created in 1948 in Acapulco, Mexico, by a San Antonio, Texas socialite Margarita Sames. To impress Nicky Hilton, of the Hilton Hotel family, she mixed three parts tequila, two parts Cointreau, and one-part lime juice.

Margarita
Margarita

Yield: Makes one cocktail

Ingredients:

1-1/2 ounces tequila

1-ounce triple sec liqueur (minimum 60 proof)

3/4 ounce freshly squeezed lime (or lemon juice)

coarse salt for the rim of the glass

crushed ice

slice of lemon as a garnish

Directions:

Either shake the ingredients or put into a blender.  Then, take a wide-brim glass and place it upside down in a small bowl containing lemon or lime juice and then into another bowl that contains salt to a depth of ¼-inch, which leaves a thin layer on the rim of the glass. Fill the glass and garnish with lime or lemon slice and serve.

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].

A pint of beer. Pixabay photo

By Bob Lipinski

Bob Lipinski

Although there are dozens of styles of beer produced globally, the most commonly consumed are those labeled “lager” and “ale.” Within these two categories are many lesser-known styles, some hundreds of years old that are well worth searching out. Eight that I recommend are:

Altbier (Germany): “Alt” refers to the “old” style of brewing (i.e., using top-fermenting yeast) that was common before bottom-fermenting lager brewing became popular in the mid-eighteenth century. They are copper-colored ales with a high barley and hops content. The traditional style of beer found in brewpubs in Münster and the Altstadt (“old town”) section of Düsseldorf.

Gose (Germany): An old-style beer that originated in the Middle Ages in the town of Goslar on the Gose River in Lower Saxony (Sachsen). Gose is a highly carbonated, tart, and fruity wheat ale with a citrusy, tangy, and salty flavor, low in bitterness with hints of coriander.

Kölsch (Germany) Light gold-colored ale brewed since the Middle Ages, but the beer now known as Kölsch was developed in the late 1800s. It is dry with a very subtle tart fruit and hop character. Kölsch is an appellation protected by the Kölsch Konvention (1986) and is restricted to the 20 or so breweries in and around Cologne (Köln).

Lambic (Belgium): A family of spontaneously fermented ales generally brewed near Brussels. They are often aged up to three years in barrels. Some ingredients added during the brewing process are brown sugar, cranberries, peaches, raspberries, sour cher¬ries, and wheat. Most of the beers are winy, distinctively sour, and somewhat acidic, almost resembling vermouth rather than beer. Some examples of lambic beers are Faro, Framboise, Gueuze, and Kriek.

Gueuze (Belgium): A lambic-type ale made by mixing one, two, and three-year-old lambic beers. It is moderately sour, acidic, and highly effervescent with aromas of apple, rhubarb, and leather.

Kriek (Belgium): A lambic-type ale that has been further fermented by adding sour or bitter black cherries to produce a dry beer with an unusual cherry flavor. Some similarity to a kir royale.

Rauchbier (Germany): An amber to dark-colored lager beer, with a smoky, bacon-like aroma and flavor. It is brewed by adding malt that was dried over smoking beechwood, before being brewed, making it intensely smoky. It is brewed in the city of Bamberg, in Franken.

Saison (Belgium): Translates to season. A sharply refreshing, amber-colored, summer seasonal ale that is fruity, moderately bitter, and has a slightly sour taste. It is brewed in Wallonia, the French-speaking part of Belgium.

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].

Pixabay photo

By Bob Lipinski

Bob Lipinski

Cocktails come in many colors, flavors, sizes, and smells, and are often decorated with various colorful garnishes, including tiny tiki umbrellas! 

Besides the usual rum vodka, gin and tequila-based cocktails, there are many made from whiskey, brandy, and a multitude of liqueurs. And in some books, you might find cocktails (also nonalcoholic) made from wine and even beer.

Cocktails made from wine are perfect for hot weather, regardless of if you’re at the beach, pool, or just relaxing in a shaded area. They contain less alcohol than traditional cocktails and are great for entertaining.

Cocktails made with champagne, Prosecco, or other sparkling wines add a bit of festivity in every sip. I have chosen four Prosecco wines and four cocktail recipes for your enjoyment.

Corvezzo Prosecco “Extra Dry” DOC, Treviso (made from organic & vegan Glera and other grapes). Light yellow color with an aroma of brioche, pears, and celery. Clean with a flavor of honeydew, peaches, and apples.

2020 Corvezzo Prosecco “Rosé Extra Dry” DOC, Treviso (made from organic & vegan Glera and Pinot Noir grapes). Light strawberry color with an aroma and flavor of red fruits, berries, and tropical fruit. A lingering aftertaste of red apples and red licorice.

Gancia Prosecco “Brut” DOC, Veneto (Glera grapes). Straw yellow with green highlights. Delicate aroma and flavor of green apples and pears. Dry with a crisp, citrusy flavor and hints of honeysuckle and orange.

2020 Gancia Prosecco “Rosé Extra Dry” DOC, Veneto (blend of Glera and Pinot Noir grapes). Intense pink color with an aroma of raspberries, strawberries, and tropical fruit. Off-dry, with a clean, crisp flavor of pears and peaches.

Cocktail recipes

Pineapple Mimosa

1 ounce coconut rum

2 ounces pineapple juice

4 ounces Gancia Prosecco “Brut”

Put the first two ingredients into a cocktail shaker with ice. Shake and strain into a glass. Top with Prosecco, stir, and top with a pineapple slice and cherry.

Gin & Prosecco

1-1/2 ounces gin

3/4 ounce fresh lemon juice

1/2 ounce simple syrup (or agave)

3 ounces Corvezzo Prosecco “Rosé”

Put the first three ingredients into a cocktail shaker with ice. Shake and strain into a glass. Top with Prosecco, stir, and add a lemon twist.

Italian Cocktail

1-1/2 ounces Campari

5 ounces Corvezzo Prosecco “Extra Dry

In tall glass, add Campari, then Prosecco and stir.

Rosé Prosecco With Strawberries

Fill a flat saucer champagne glass with sliced and hulled strawberries (about five). Pour 4 ounces of Gancia Prosecco “Rosé” over the strawberries. Top with sour cream and sprinkle with brown sugar.

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]

Pixabay photo

By Bob Lipinski

Bob Lipinski

‘A glass of wine is a great refreshment after a hard day’s work.’ — Ludwig Van Beethoven, 1770-1827, German composer

Mendoza, a grape-growing province in the Cuyo region in the central-western part of the country, directly west of Buenos Aires, was founded in 1561. It is the country’s most important wine-producing area, and its main subregions include Uco Valley, Tupungato, Luján de Cuyo, and Maipú.

Vineyards are planted at the edge of the Andes Mountains, at some of the highest altitudes in the world, with the average site located 2,000 to 3,600 feet above sea level. The climate is desert-like with a mere 9-inches of rain per year, and irrigation is necessary to grow and ripen the grapes.

Mendoza is the largest and most important grape-growing province in Argentina, accounting for 70 percent of wine production, with over 375,000 acres of grapevines planted.

Red grapes account for over half of the entire province’s acreage. Mendoza’s red grapes include Malbec, Bonarda, Cabernet Sauvignon, Syrah, Tempranillo, and Merlot. Major white grapes include Pedro Giménez, Chardonnay, Torrontés Riojano, Chenin Blanc, and Sauvignon Blanc.

Some red wines from Mendoza to try are…

2011 Don Manuel Villafañe “Gran Malbec.” Intense violet color, complex nose with aromas of black fruit, raspberries, plums, and nuts. Medium-bodied and quite smooth with spices, licorice, and chocolate.

2018 Achával-Ferrer “Finca Altamira” Malbec. (The wine was aged 15 months in French oak barrels.) Inky in color; smells like raspberry jam, with dark fruit and spices. Full-bodied and tannin with flavors of espresso, blackberry, and bittersweet chocolate.

2016 Juan Gregorio Bazán Reserva “Blend Selection.” (Blend of Malbec 40%, Cabernet Sauvignon 40%, and Merlot 20%). Dark ruby color with a bouquet of raspberries and hickory smoke-flavored barbecue sauce. Medium-bodied with flavors of red plums and spices. Smooth finish and aftertaste of toasted oak.

2016 Cruz Alta “Grand Reserve” Cabernet Sauvignon. Deep color, full bouquet of black tea, juicy raspberries, and figs. Complex flavors of cherries, plums, and blackberries. Hints of vanilla and cocoa appear in the aftertaste.

2018 Septima “Cabernet Sauvignon.” Ruby colored with a bouquet of blackberry jam, black olive, black pepper, and toasted oak. Medium-bodied with flavors of plums and roasted coffee, with subtle nuances of licorice and mint.

Other producers to look for are Catena Zapata, Doña Paula, Familia Zuccardi, Norton, Rutini Wines, Salentein, Trapiche, Trivento, Vistalba, and Bodegas Weinert.

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].

The Pinot Noir grape is believed to have originated in France over 2,000 years ago. Pixabay photo

By Bob Lipinski

Bob Lipinski

If there is one wine that lovers of red and white wine can enjoy with equal pleasure, it is Pinot Noir. It’s light- to medium-bodied, with little bitterness (tannin) and loaded with plenty of juicy fruit. Unlike many red wines, Pinot Noir can be enjoyed by itself, perhaps with a cracker and wedge of your favorite cheese. Incidentally, Pinot Noir likes to be lightly chilled (like most white wines).

Pinot Noir is a thin-skinned, medium acid red grape variety believed to have originated in France over 2,000 years ago. It is grown principally in Burgundy and Champagne, France, and is also grown in other regions of France and most wine-producing countries of the world. Pinot Noir is genetically unstable, meaning that it mutates: the parent vine may produce offspring with fruit different in color, size, shape, and flavors.

Some of these mutations are Pinot Blanc (Bianco), Pinot Gris (Grigio), and Pinot Meunier, among others. Pinot Noir is known as Pinot Nero in Italy and Spätburgunder in Austria and Germany.

Most of the Pinot Noir wines are made from 100 percent of the grape. While others are blended with a small amount of Syrah (for color and body). The most famous Pinot Noir blend is champagne; a combination of Chardonnay, Pinot Meunier, and Pinot Noir grapes. The blend is generally 70 percent red grapes and 30 percent white grapes. A lesser-known champagne is called Blanc de Noirs, a white wine made entirely from black (red) grapes.

The Pinot Noir grape is believed to have originated in France over 2,000 years ago.
Pixabay photo

Pinot Noir pairs with ahi tuna, broiled or blackened salmon, mushrooms, root vegetables, grilled vegetables (especially zucchini and tomatoes), or even a slice of your favorite pizza.

Pinot Noir is often referred to as feminine, a nebulous term describing wines that are soft, perfumed, charming, seductive, delicate, and elegant.

Some Pinot Noir wines I’ve enjoyed over the past few months are:

2016 Lauca “Reserva” Maule Valley, Chile: Light-bodied with a bouquet dominated by spicy cherry, along with mint, coffee, and mushrooms.

2018 Murphy Goode, California: Spicy black cherry and flavors of cranberry and cola with hints, tea, and cinnamon.

2017 Domaine Anderson “Pinot Noir” Anderson Valley, California: Bouquet of blackberry and mulberry with flavors of red currants, cola, and dried fruits.

2018 La Crema “Sonoma Coast” California: Bouquet and flavor of spicy berries, pomegranate, brown baking spices, and toasted nuts in the aftertaste.

2018 Aquinas, North Coast, California: Deep ruby color; a bouquet and flavor of pomegranate, plum, sandalwood, cherries, and cranberry.

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].

Goat cheese. Pixabay photo

By Bob Lipinski

Bob Lipinski

Goat cheese, known as chèvre in French, is a classification of cheeses made worldwide from goat’s milk, which vary in style, appearance, and flavor. Goat’s milk cheese is made in a variety of shapes, such as cones, cylinders, disks, logs, ovals, pyramids, wheels, and “buttons.” By French law, cheese labeled as pur chèvre must be made entirely from goat’s milk. Cheeses made from a blend of goat and cow’s milk are labeled mi-chèvre.

Goat cheese costs more because of the relative scarcity of the milk: cows produce around six times as much milk as goats do. Hence, there is less cheese at higher prices.

Some goat cheeses are rolled in paprika or chili powder to give it a brick-red, colorful exterior. Others are wrapped in chestnut or grape leaves and dipped in brandy, marc, white wine, red wine, or olive oil. The outer chalk white surface is sometimes coated in ash, black pepper, or herbs.

Although the most common goat cheeses are soft and spreadable, others are semisoft, firm-textured, dry, and crumbly, and occasionally very hard, which can be grated. Some goat cheeses are smoked, while others are flavored with garlic, black pepper, curry powder, fennel, rosemary, and various herbs. Goat cheese varies in flavor from mild to acetic, tangy, sharp, nutty, grassy, earthy, barnyardy, or mushroomy.

Goat cheese. Pixaay photo

Some recommended goat cheeses to try are Alicante, Banon, Bouton-de-Culotte, Bûcheron, Cabécou, Camerano, Capricette, Chabichou, Chevrotin, Crottin de Chavignol, Garrotxa, Ibores, Lormes, Montrachet, Pélardon, Picodon, Pyramide, Sainte-Maure, Valençay, and Ziegenkäse.

There are many red, white, and rosé wines that pair well with goat cheese. Some red wines are Cabernet Franc, Gamay, Grenache, Pinot Noir, Syrah, and Zinfandel. Some white wines are Chardonnay, Chenin Blanc, Gewürztraminer, Grüner Veltliner, Muscadet, Riesling, and Sauvignon Blanc. I especially enjoy goat cheese with a brut or blanc de noirs champagne, brut Prosecco, tawny port, a dry rosé, or a chilled glass of a fino (dry) sherry.

Some suggested wines to try are…

2019 Stephane Aviron Moulin-à-Vent “Vieilles Vignes” Beaujolais, France. Cranberry-colored with an aroma and flavor of blueberry, raspberry, plums, spices, and licorice. Dry and medium-bodied, with hints of roses.

2018 Murphy-Goode Pinot Noir, California. Ruby colored with an aroma of spicy black cherry and flavors of cranberry, plum, and cola with hints of cinnamon, earth, mint, and tea leaves.

2019 Greywacke “Sauvignon Blanc,” Marlborough, New Zealand. Straw-colored with a fresh aroma of citrus and herbs. Dry and medium-bodied with flavors of chamomile, grapefruit, passion fruit, white pepper, and stone fruit.

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]