wines from dried grapes

Recioto di Soave, Recioto della Valpolicella, Vin Santo from Italy.

French Pacherenc du Vic-Bilh, Commandaria wines of Cyprus.

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Cheese with wine

I find the matchings of cheese with wine are so descriptive from the Kitty Johnson’s book, “Wine, a woman’s guide”.  here is a copy of it.

Basically, Sancerre and goat’s cheese; Tawny port and Stilton; blue cheese and sweet wine.

For cheese from other fromage  family, 

1)  Hard and Tangy cheeses

Mature Cheddar and Parmesan like spicy reds such as Syrah (Shiraz), an  oaky Cabernet Sauvignon or Vintage port.  Parmesan is also a buddy to fellow Italian Barolo and Sangiovese (Chianti).

2) Waxy cheeses

Gouda, Emmental, Gruyere, and Manchego suit most reds, including Bordeaux, more rustic southern French styles and also Spanish Tempranillo.

3) Extra-smelly cheeses

Epoisses: Burgundy reds, Pinot Noir; Munster; Gewurztraminer; all these and Pont L’Eveque: Tawny port.

4) Crumbly and Mild cheeses

Wensleydale and Caerphilly go well with light, dry, unoaked whites from Italy or France, and, of course, with English and Welsh whites too.

5) Rich and Creamy cheeses

Brie and Camembert like rich, fruity whites from Burgundy or Rhone, or lighter reds from Pinot Noir or soft, plummy Merlot.  Otherwise fizz can do it for fun.

6) Creamy and Bland cheese

Mozzarella and cream cheese – consider crisp, unoaked whites, rose or light Italian reds.

 

 

 

 

Young wines for women

hello

I can not resist the attraction of hugh Johnson’s books, when I met with his daughter’s wine book; oh, that is cool.  She is such a cool lady.

She writes about young wines (white) for women to enjoy, which aroused me even to work for women’ tasting needs.

Here is the notes from her book.

Look for: Sancerre, Pouilly-Fume (sorry, I can not type in French) and other European Sauvignon Blanc, Pinot Grigio, Orvieto, Verdicchio and other light, northern Italian whites.  Muscadet from the Loire, Vinho Verde from Portugal, young unoaked Semillon, Colombard.

That is so good for a shy lady to take a chance to order wines from the pub.

All those wines give so much good reasons for women to be romantic to drink as aperitifs, summer outdoor drinks.

Continue with more flavors, she suggested “Gavi and good Soave from Italy, Pinot Blanc from Alsace or the United States, Chablis from Burgundy, Chenin Blanc from Vouvray or, slightly less smooth, from South Africa”.

Note this, I am now going to sell South African white wines, such as Chenin Blanc, which is quite well-known now.

If say you are a lady with age beauty, here she suggested “oaked Graves or Pessac-Leognan (Bordeaux), mature New World Semillion, Burgundy, Marsanne from Australia”.

All are brilliant.  I almost make a merchandising list for women.

How to make the root go deeper

 There is one writing on “Snooth” which talks about dry farming.  It is said “dry farmed develop root systems that insulate them from many of the vagaries associated with inconsistent rainfall, so they generally produce more successful wines in times of either drought or excessive rainfall.  “

The result of wine can have more mineral note which expresses the terrior.

I further think about the earth structure.

If the fog, the wind from nearby ocean or lake, river can bring some humidity to the vines; 

if the vine are planted very closely, the vines gonna complete for water and would go deeper as a result of failure from growing around;

and if the sunshine at daytime and chill at night would also encourage the root to go deeper;

we still need something to bring about water.

As the water is also a contributor to make a fruity wine, together with sunshine, without irrigation, the dry farming shall sometime give the vines a shade to the burning sunshine, such as hays as a shield.  and shall grower loosen the earth a little bit; or cut the new twigs a little bit; canopy management;   we may need to talk about this further in the future…

 

Some differences you may find on those things.

When you get to the Decanter, you may find the old post of Horizon winemaking at Castello Banfi.

Castello Banfi looks to Horizon: an eagerly awaited vintage combined with innovative winemaking.

You may know the American brother wine merchants bought the land in 1978 and expand the vineyard by also adding the Castle for hosting.

and they are the first in the world to reach the winemaking standard.

Check on the the oak and stain steel mix for winemaking.

Also you may find on wine inspector a video about matching Cabernet sauvignon to 3 different beef sources, namely grass feed beef, corn feed beef, and Japanese beef, what is the name? I forgot. 

Think about 3 different tastings from the same wine after eating 3 different beefs…

Just can not understand what is the heck the another chef doing by putting together beef and pork mince and pure them with lots of Riesling wine to make a dish.  Why Riesling?