Chardonnay…What are your first thoughts when you hear the varietal's name? White, golden, buttery, creamy, oaky, tropical fruit flavors - all easily come to mind. The varietal is an intriguing subject as it is grown and produced by wine rookies and veterans alike around the globe. Chardonnay produces menial, mass-produced wines and highly specialized wines alike. Everyone has heard of Chardonnay, but where did it originate?
Camembert is undoubtedly the most famous of the French cheeses. It is the king of cheeses, or at the very least the most popular one. It is a mainstay of every cheese plate and also lends itself to many surprising culinary configurations.
In the early 19th Century, the variety was introduced to the United States, under the name Zinfandel. It proved extremely successful there, earning a reputation as the American 'national grape'. It caused significant consternation on both sides of the Atlantic when DNA analysis proved that Zinfandel and Primitivo were the same variety.
This great cheese is worthy of all that praise it recieves: it is very natural, very healthy, very delicious and very consistent. It is wonderful by itself in chunks, shaved over or grated into foods, cooked or uncooked. It has been so good at doing so many things for so long - over 800 years - that it has earned the nickname in the dairy industry, “The King of Cheeses.”
Appenzeller cheese, made in the Appenzell region of northeast Switzerland, dates back over 700 years. It is a hard, cow’s milk cheese made from untreated or raw milk and truly natural with no preservatives or additives. The spicy flavor comes from the closely guarded secret herbal bath given it during production and aging.
Grenache noir is the world's most widely planted grape used to make red wine, sometimes made into a stand-alone varietal, frequently as a Rosé, but most often as a backbone of red blends.
Raclette is part of the culinary heritage of both the French and Swiss Alps with references dating as far back as the 1200s. Traditionally, the French and Swiss cow herders carried the Raclette with them when they moved their cows to and from the mountain pastures. In the evenings they would place their Raclette next to the camp fire, often times on a large rock, and once it had reached the perfect softness, the herders would then scrape the Raclette onto their bread or potatoes.
Sauvignon Blanc is one of the most popular white wines in the U.S. Often referred to as “grassy,” it is known for its refreshing crispness, which is due to its high levels of acidity and low amounts of sugar.
Unfortunately, as you travel the world, and even up the California coast, you find that wine tasting can be a bit stiff. You often find yourself feeling belittled by wine snobbery. You just don’t feel at home. To help remedy that problem, here are a few guidelines to keep in mind when you are away from your home - A Taste of Monterey.
Monterey Jack earns the rightful position as a true “American” cheese since it originated in the Mexican Franciscan friars of Monterey, California. Around the 1700s, these monasteries around the Monterey region were making a semi-firm, creamy, mild flavoured cheese from cow’s milk which they aged for a little period.