The Big Announcement:

This post is by sharonwine from Christopher's Wine & Cheese Blog

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Change often brings about an element of both excitement and fear. However, change remains a constant element of life that defines who we become. Many of you are familiar with the Noble House Foundation since we began working with it over a year ago and how Noble House supports the change many American Soldiers have experienced through the wounds of combat. Your encouragement and contributions have made it possible for Noble House Foundation to grow into a force to make a positive change as these American Heroes rehabilitate themselves and transition back into the mainstream of American Life.

Today, Scott and I are making a change and commitment to Noble House, and the lives of these wonderful men and women. Part of that commitment means that we must commit to a change for Christopher’s Wine & Cheese. As Noble House has grown we have labored over how to balance the experience of our customers in the shop and the soldiers we serve through Noble House. Hence, we have sought the right person to operate Christopher’s Wine and Cheese to assure our customers get the best service as possible.

As though written in the stars, Sharon Crisman asked about acquiring the wine shop while tasting trough one of our wine flights. As a customer, she appreciates what we have developed as an experience in the shop and shares our love of wine, cheese, and the service we strive to provide people. We continued that conversation until this morning; when Sharon became the new owner of Christopher’s Wine & Cheese.

We appreciate the love and support of every customer and friend we have made over the years and find solace that such a wonderful person as Sharon will experience the same fantastic support from all of you. We will be working with Sharon over the next month as we move into a more extensive role with the Noble House Foundation and hope to see everyone again to introduce you to Sharon personally and enrich the family of wine lovers through sharing a glass one more time.

We hope you will come see us, support Christopher’s Wine & Cheese, Sharon and Noble House Foundation for years to come. Until we see each other again, we raise our glasses and toast you for being a wonderful part of a wonderful experience and supporting a wonderful opportunity for all these positive changes!

Cheese: Iberico

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Iberico is one of the best known and most purchased cheeses in Spain, but it does not have very much exposure in the United States. Here in the states Manchego is the most familiar Spanish cheese followed by Mahon and Idiazabal. So we hope to shed a little light on this wonderful cheese and expose our readers to it.

Iberico cheese is produced only in the province of Valladolid in central Spain. In order to maintain some semblance of order and control of its large cheese production the Spanish government created the Denominations of Origin Certification. This designation controls the name, area, and standards of production to insure a consistent quality product. Iberico is not yet DOC certified but it has applied for certification and hopes to receive it soon. However the dairies that produce this cheese have maintained their own high standards and guidelines since 1987.

Iberico is made with a blend of pasteurized milk from cows, goats and sheep. The combination of these three milks varies from season to season based on the weather and the breeding patterns of the goats and sheep. However the following minimum guidelines are strictly adhered to by the producing dairies. The blend minimums are: cow milk 50%, goat milk 30% and sheep milk 10% In general the cows’ milk provides the flavor and acidity while the goats’ milk provides the slightly tart flavor and the whiter color and the sheep milk adds the richness and buttery consistency due to its higher fat content. With that said, the fact is that the higher the content of the sheep’s’ milk the better the cheese. Iberico’s flavor is herbaceous with a very mild goat tang that blends with the buttery sheep milk to produce a very comforting flavor and aroma. The interior paste has a light yellow white to slight beige color and a mild sheepy aroma. Once the aging 2 month process ends the cheeses are covered with a plastic outer rind that is inedible. This rind is similar in appearance to the one that covers the popular Manchego so Iberico can and is sometimes confused with it, so be careful when you are shopping for it.
In Spain Iberico is usually used as a table cheese served with quince paste (membrillo) but it is also a great melting cheese so it can be used in many recipes. Here are a few suggestions: shred it in an omelet, slice into your favorite salads, melt it over pasta or potatoes and rice entrees. For a tapas serve it with Chorizo or Serrano ham and a hearty bread.

Wine parings: Medium Spanish reds or a good Pinot Noir or Beaujolais or for a white wine try Sauvignon Blanc

Fire on the Rock Competition for 2013!!

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Our little village about 10 years ago recognized that April was a month that was under-appreciated in our part of the mountains. Along with several neighbors and friends we sought out a way to bring April as a month to be looked forward to for visiting the small village of Blowing Rock, NC. Jimmy Crippen, Scott and myself concocted the idea of a wine festival over drinks one evening while we were waiting for our table. The chamber of commerce became the logical body to bring this idea to life and after almost a year of debate and committee work a budget was set and a dream began to come to life.

While I can claim to know a bit about wine, I am not a restaurateur, but Jimmy was. He helped get the other food services lined up for winemaker’s dinners and conceptualized a brilliant competition for the local chefs of the area…and Fire on the Rock was Born!

That concept has grown to a “Competition Dining Series” across the state of North Carolina since then. Where we as diners vote on blind tasting of plates prepared by the best chefs across the region culminating in a state-wide competition of “Iron Chef Style Dining”.  For many people, this is a once in a lifetime opportunity; at least until you try it the first time and become addicted to the rush of judging the work of the best chefs.

Fire on the Rock begins again this Monday (08 April 2013) in Blowing Rock. Is there any better reason for you to come into town early for the Blue Ridge Wine & Food Festival than to participate in this taste challenge? If you want to experience the flavors of this competition in its birthplace, this is your opportunity! Reservations are simple and easy as clicking on this link for the Fire on the Rock 2013 Competition… and now with the festival and Fire on the Rock, you have all the reasons you need to come visit our little village in April every year!

Sunday Super Saver Grab Bag of wine!

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Life is full of surprises that keep things interesting. Sometimes it’s a good thing to take steps to assure those surprises as live evolves are good things that we can rest assured that we will enjoy, today we are offering such an opportunity to you! Today, we offer you a “Grab Bag Special” of wine!

We have attained an inventory of some really great wines at phenomenal prices and want to share this pricing with those of you who have supported us online over the years. We are offering you a grab bag case of wine valued at over $150.00 retail for a price of $120.00. There are only a dozen or so of these grab bags available and this offer will expire Wednesday (13 February 2013: noon). While you’re enjoying your Sunday afternoon with the family, think how great it would be to have the ability to reach over and pop a bottle open without the guilt of it being too expensive and yet know you’re getting a great wine regardless of which bottle you pick out! Click here to go straight to our site to order your grab bag of fantastic wine!

Recipe: Winter Vegetable Chili

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  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 2 medium garlic cloves, very finely chopped
  • 1 large red bell pepper, cut into 1/2-inch pieces
  • 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
  • 1/2 pound carrots, cut into 1/2-inch pieces
  • 1 tablespoon chile powder
  • 1 tablespoon ground cumin
  • Salt
  • One 14-ounce can peeled Italian tomatoes
  • 1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
  • 1 1/2 cups water
  • 1 cup canned hominy, drained
  • 1 cup canned red kidney beans, drained
  • Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving


  1. In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
  2. In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.


In pairing a wine with this dish, we recommend going with a hearty red wine with adequate fruit to balance out the heat, such as a Mencia or Syrah. If you’re a dedicated white wine drinker, never fear as a Pinot Blanc or Godello will pair wonderfully as well!


Cheese: Epoisses

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Epoisses Cheese

Epoisses is actually a French word meaning “completely worth the effort”—either that or “stinky but incredibly loveable.” We’re proud of the special attention they lovingly lavish on these cave-aged wheels–weekly baths with fruity Marc de Bourgogne (a traditional brandy made from the pomace of Burgundian wines) in their specially constructed temperature and humidity controlled caves, where Cave-Aged Epoisses is doted on by a team of trained professionals—because the end result, a custardy bacon bomb, is oh-so-worth-it. One slurp of the intensely creamy paste of our cave-aged version of this French classic, and you’ll know why they go to such lengths to ensure that this unctuous pasteurized cow’s milk round, made in Burgundy, France, is so delightfully decadent. After near extinction in France during the World Wars, Epoisses de Bourgogne was resurrected in the 1950′s by the beloved M. Berthaut. After being carefully hand-ladled into forms and dry-salted, each wheel takes a turn in French cave before aging to its peak in ours. Tucked into a clever wooden box meant to ease transport to our fair shores, serving Epoisses isn’t nearly as difficult as aging it—slice a crusty baguette and dunk away, adding a glass of Burgundian white for terroir-driven perfection.

We recommend pairing this cheese against a more acidic, lighter style of wine such as a Burgundy (Pinot Noir), or an Unoaked Chardonnay.

Wine: Alma Negra “Misterio” Red Blend

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In our quest to find the highest quality wines at value prices, we blindly stumbled on the Alma Negra Wines from Mendoza Argentina. This particular Blend is named “MISTERIO” and overall, the blend is kept a mystery as the name indicates. The tale of this wine begins with the winery owner, Ernesto Catena, begins by selecting a Bonardo Base and a secondary wine to blend leaving his winemakers, Gustavo Marin and Jose Reginato, to select the complimentary wines to add to the blend leaving everyone blind as to the final blend.

“MISTERIO” is dictated as much by the art as the science and proves a huge red wine dominated by the Bonardo and Malbec variatals with a healthy dose of Petite Verdot. While needing ample time to relax and fully bloom upon opening, the wine presents an enormous bouquet of toasted oak and oriental spices and deep floral aromas. The color is a deep crimson hue with vibrant detraction of light that radiates and sparkles beyond the ability of most wines. The body, or weight of this wine is medium-heavy presenting on the fore of the tongue with light blackberry jam that erupts on the crest of the tongue into brilliant cassis, black berries, and black cherries transcending on the finish with a light leather riddled spiciness that cascades into a lovely finish of mocha and spice.

While this wine has the ability to knock your socks off today, it also has the ability to age into maturity from now until 2025 when it will deepen in its intensity and become more subtle in its nature. Like a good lover, this wine has the potential to make you smile for many years to come.

Bottle Shape for wines…

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Although there are no regulations governing the shape of wine bottles in the United States, there is a great deal of history behind their shape. The standard capacity of a wine bottle, 750 ml, was established by the United States relatively recently in the late 1970s and has become the de facto international standard. Manipulating the size of the dimple in the bottom of the bottle, known as the punt, is useful in adapting various bottle shapes to the 750 ml standard. Each year well over one billion wine bottles are produced worldwide; most shaped, literally, by tradition.

The most common bottle shape is known as the Bordeaux. The bottle is tall, with straight sides and high shoulders that help catch sediments when pouring. By tradition, green glass is used for red wine and clear glass for white. While this bottle represents the classic reds and dry or sweet whites of Bordeaux, it is the favored shape for bottles in almost all wine producing countries.

The Burgundy bottle, with its slope-shoulders is indicative of the full-bodied red wines of Burgundy and Italy. The full-flavored whites of Chablis, Chardonnay and New World Pinot Noir are also found in bottles of this general shape. The Burgundy may have been the first standardized wine bottle shape, because its gentle sloping form was relatively easy for glassblowers to master.

The traditional Cotes de Rhone bottle is similar, but slimmer than the Burgundy, with more angular sloping shoulders. Some New World Shiraz bottles have this shape as well.

Known as a Hoch, Rhine, Mozel and Alsatian bottles are tall, slender and fine in form. The Mozel and Alsatian bottles are made with green glass, the Rhine bottle with brown. This shape is used for wines such as Riesling, Gewürztraminer, Pinot Gris, Rhine and Mozel.

The familiar sparkling wine bottle is heavy bottomed, thick-lipped and dark green . The only bottle whose form is entirely dictated by function, it is designed to withstand the upwards of 90 psi pressure exerted by sparkling wines.

Fortified wines such as Port, Madeira, and Sherry are usually found in sturdy bottles that sometimes have a bulge in the neck to catch sediments. This bottle style may be either tall or short and is usually opaque.

Wine Consumption around the globe…

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The global wine consumption decreased by 8.785 million hectolitres in 2009 with a total of 236.5 million hectolitres vs. 245.2 million hectolitres of wine consumed in 2008.

World wine
(distribution by continent)

The list of the 10 biggest
wine consumers
(in thousands of hectolitres)


prev. 2009

in %


29 900



27 250



24 500



20 250



14 025



12 680



11 271



10 292



10 012



5 050



236 452

Evolution of vine consumption in the 10 biggest consumer countries between 2006 and 2009

Wine etiquette

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Wine etiquette

 I found this posted on “A CUP OF JO” and thought you guys may enjoy reading it!

Today I’d love to share 8 fun tips for drinking wine! It’s nerdy, but I like learning etiquette tips (do you?) and thought you might like to hear these fascinating wine dos and don’ts before heading out to holiday parties and romantic dinners. Below, I wrote out the tips, and the genius Gemma Correll illustrated them. Here goes…
1. Fill red wine glasses 1/3 full, white wine glasses 1/2 full, and sparkling wine 3/4 full.
2. Twist the bottle at the end of pouring a glass of wine, to prevent drips (and to give it a flourish!).
3. Cheers! When clinking glasses, make eye contact with the other person. Otherwise, according to French superstition, you’ll risk seven years of bad luck (read: bad sex). You also should clink glasses individually with each person at the table without crossing anyone’s arms.
4. If someone is toasting you (your wedding, your birthday, your general awesomeness), don’t take a sip. Just smile and look humble.
5. Always hold your wine glass by the stem. Many people mistakenly think you only need to hold white wine by the stem (so you don’t warm up the wine), but experts say you should hold red wine by the stem, too, so you can see its color and clarity, as well as to avoid smudging the glass with your fingerprints. Otherwise, wine snobs might call you a “bowl grabber”! :)
6. On the table, your wine glass goes to the right of your water glass.
7. While taking a sip, you should politely look into your glass. (And not at another person, if you’re in the middle of a conversation.)
8. The host’s duty is to make sure glasses stay filled. “My eyes go to empty glasses immediately,” wine expert John Thoreen says. “It’s a real radar thing for me.”
9. Or happily forget all the tips above, and just eat, drink and be merry!

Holiday Wishes

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There often is a sense of majesty and magic about this time of the year. Every child has a sparkle in their eyes with hope of a joy in the lights and candles that mesmerize their imagination. Adults watch with fascination trying to capture memories of holidays past that cause a gentle smile to caress even the most hardened of hearts. This year, we as Americans share a heavy burden as we mourn the state of our union with parents of a small community that will look at packages that have no childhood magic to open them. We commiserate as politicians and media lobby to perpetuate a sense of financial crises.

Yet, we cannot help but to look forward and hope for a future that will be brighter, and more magical. We have to hold those who are most near and dear close to our hearts and look for the bright glimmer of hope that causes the human heart to move forward and bring about an improved state of being. Our Christmas wish for everyone this holiday season is that you will take a moment to share the cheer of love with those you encounter. Spread the desire of hope and a smile with those you meet and visit. Bring the magic we find in the eyes of children back into our daily life.

We hope to see you in Christopher’s Wine and Cheese again soon… where we can celebrate the joy of life over a taste of wine. Our Wish is a Merry Christmas and Happy Holidays to all our friends of the past, present, and future.




Celebration of the season, Holiday, and Life…

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I awoke this morning to the dawning of a new season, winter with snow gently cascading over the rolling mountainsides of Western North Carolina accompanied by a frigid wind. Thoughts of celebrating life and living came to mind as I was snuggled between the covers of my bed. As the dog reminded me that she wanted to celebrate with a bowl of food, I managed to slip out into the cooler air of the room and stretch feeling every joint in my body snap, crackle, and pop.

Upon that moment, I knew they Mayan Calendar was nothing more than a colander of numbers and concepts that held no more validity than the mass cult predictions of years gone by. I knew the seasons of the year were holding true as ever. I knew I had a destiny to fill.

For those who feel they missed their apocalypse,  I offer you the opportunity to come by Christopher’s Wine and Cheese this weekend and find the perfect elixir to dilute your sorrows and tears; for the rest of us, I offer you the opportunity to come by and find the perfect nectar of celebration to help make your celebrations of life more vibrant and festive.

All in all, as we move into this year’s holiday season I encourage you to raise your glasses and toast the celebration of the life we cherish and make every moment count. Thank you for being a part of our business and our life; as we move into a new era and new year we look forward to celebrating with our friends of the past and making new friends for the future!

“Did Someone Say Cheese?”

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From October 2012 By

Appeared as in T+L Magazine

My friend Andy guns the car skyward toward the sound of cowbells. We don’t need the blank screen of the GPS to confirm that we are floating through unmapped space in the bright, milky light of early morning. Somewhere below lie the carved wooden houses of the Alpine village of Manigod; stretching out around us in all directions, the crystalline peaks and deep glacier beds and shaggy, flower-filled high pastures of the Haute-Savoie.

Like many a spiritual traveler before us, we have covered great distances and ascended perilous peaks to seek wisdom from a guru on a mountaintop. In our case, we’ve come to ask about cheese.

Specifically, we are here to learn the secrets of Reblochon, that pliable, bulgy disk of buttery pleasantness encased within an orange-tinted, velvety pelt. I’d recruited Andy for this mission because he is a tirelessly upbeat traveling companion, because he enjoys his cheese as much as anyone I know, and, crucially, because of his proven willingness to gain 10 pounds in a week in the name of research.

An eating trip through Savoie is not recommended for sufferers of vertigo, the mountain-switchback-averse, the half-timbered-chalet-phobic, the lactose-intolerant, or the weak of heart. (Looking back, it was probably a bad omen that the password we were issued for the Wi-Fi at our hotel was “Mayonnaise.”)

Reblochon we chose because it is a noble cheese, slightly nutty (as nobles tend to be) and very much at home on the kind of well-appointed cheese plate that arrives on a silver Christofle rolling cart, presented alongside funky rounds of Époisses and stately blue towers of Stilton and all the other celebrated, boldfaced names of the cheese world. And it is produced, according to ancient and unchanging principles, solely upon these neighboring peaks and valleys as it has been since the 13th century. It is justly famous, its celebrity protected by the French government with AOC status to deter identity theft and defeat second-class impostors. Yet it is a cheese equally at ease delicately portioned by a white-gloved waiter or cut into thick wedges with a folding knife at a picnic table on the breezy side of a mountain by the fat-fingered farmer who produced it.

As good as a well-curated cheese course can be, it’s much better to leave the sterile confines of the fancy restaurant and to trace the stuff back to its source on the mountaintops of Savoie, at the eastern reaches of the French Alps. Because here’s the thing about cheese: it’s never just about the cheese. In some contexts, it’s a byword for indulgence, decadence, excess. Want to make something a little naughty? Melt some cheese on it! In the mannered theater of haute cuisine, the arrival of the cheese course signals a civilized plateau between savory and sweet. The more obscure and expensively curated the bounties of the cheese cart, the more we’re flattered and impressed by our own good taste.

The real allure of this pilgrimage isn’t necessarily that the cheese tastes better at its origin (though it always does). And it’s not just the chance to taste farmstead cheeses that are nearly impossible to find outside the immediate region: a young, tart Reblochon sold around here as Tomme Blanche; Persillé de Tignes, which dates to the eighth century and is said to have been the favorite cheese of Charlemagne, King of the Franks.

The point of driving all the way up here to these high pastures is, in part, the pleasure of the drive itself, the journey to that particular intersection of agriculture and culture that is cheese. The history of Reblochon is the story of the ingenuity and survival of a sturdy breed of mountain folk. In the 13th century, cattle-dependent Savoyards were taxed based on the amount of milk they extracted from their herds. They developed a system of cheating the tax man by under-milking and then, when the coast was clear, secretly milking the cows a second time. This illicit second milking yielded a creamier product that they turned into a cheese, the name of which is derived from, depending on the version of the story you want to believe, either the local patois for stealing or re-milking.

The best Reblochons come from small family-run operations like the one owned by Jean-Pierre Veyrat, whose kin have been making Reblochon fermier (small-production, farmer-made) and sturdy Tommes de Savoie and rustic goat-milk Persillé de Manigod on these slopes above Manigod for as long as anyone can remember.

“We’ve always been here,” Veyrat says, surveying his vertical, manure-filled domain. The cables of a ski lift cross the property. He wears white rubber boots, blue shorts, and an electric-orange T-shirt that bulges at his midsection like a particularly overripe Reblochon. In a silent film you could instantly pick him out as a Frenchman: ruddy, stout, with a mouse-gray mustache that sits atop a wry wrinkle of a smile and a pair of highly animated mustache-like eyebrows to match. He looks, in other words, precisely how you would want your cheese maker/guru at the top of the Alps to look.

“Did you know that our cows eat four hundred and fifty different types of flowers here on the alpage?” Veyrat asks. We did not. He goes on to name most of them, I think. (Céline, our patient interpreter, is not that patient).

For centuries, independent, family-owned producers like the Veyrats have fed their herds in the summer months on mountain meadows like this one and then, when snow threatens, descended with them down to the valleys below. It’s easy to imagine a benevolent God putting the final touches on the design of this part of world. To the standard template of the Alps—fields of green thick with wildflowers; white-dusted ridges sparkling in the distance; air as clean and cold as a drink from a mountain stream—He’d add only one note: more cowbell!

The sound track of the Savoie is the steady, mesmerizing ringing of the old clanky clarines, the traditional bells around the necks of every Abondance and Tarine breed in the field. “Cows without bells here,” Veyrat declares, “would be like a meal without wine.”

If Veyrat were going to hire me as an apprentice Reblochon producer, what preparation would I need?

“First you need good milk and you need boots!” the wise man decrees, unimpressed with my city shoes. “And you need to own a watch and be always on time! After that, tout est la technique….

Whenever you travel to view the source of something you love—when you climb the mountain looking for enlightenment—there’s bound to be the recognition that you’re not really going to get the whole picture by just poking your head around to see how the proverbial sausage is made. This is the moment when your host’s mind wanders to one of the hundred little details that contribute to crafting the thing in question, specifics he’d have trouble picking out and explaining because he’s known them his whole life. This is the moment when it’s best to sit down and eat.

“Would you like to try some cheese?” Veyrat asks hopefully, when he’s run out of things to show us.

We are joined at the outdoor table by his wife, Françoise, a couple of jovial Belgian cheesemongers on a buying holiday, a curious orange tabby cat, and one of the family’s two border collies taking a break from chasing cows. Four or five rounds of cheeses are cut into quarters and distributed around the table. A half-pound brick of the farm’s own butter is presented and we spread some of it on bread and eat the rest hand-to-mouth as though it were a particularly creamy cheese. What had started as a semi-fruitful lesson in the mechanics of dairy production was becoming a raucous marathon of cheese consumption and mutually mangled small talk. I don’t remember what the magic word is, but someone hits upon the idea of asking Veyrat if he happens to, just maybe, keep some little stash of homemade digestif for his family’s private use. “Of course!” he bellows, as though he’s been accused of not being a robust enough man of the land to be sitting on a sizable cellar of mountain moonshine. Rising to meet the challenge, he and his white boots disappear into the cottage for a moment, quickly returning with a half-dozen liters of hundred-proof home brew in recycled lemonade bottles. There is one flavored with prune, another of génépi (a little yellow-flowered mountain herb that only grows at high altitude), and a piney green tonic that looks like it contains a whole preserved baby Christmas tree. Veyrat feeds us spoonfuls of his wife’s homemade raspberry confiture doused liberally with the spirits. It is nearly, but not quite, 9 a.m.

The cheese on the table is gone now, nothing left but the nibbled rinds of the Tommes. We are in the process of depleting another bottle from the family’s stash (this one flavored with pommes, like a weaponized grade of Calvados, or medicinal Rubbing Calvados) when we hear the weak beep-beep of a car horn through the steady cacophony of clanging cowbells. A small, cherry-red Fiat Panda comes bumping up the rockfall that passes for a road. Veyrat waves happily and announces the arrival of “Le Taureau à Pneu!” The Bull on Wheels, the Veyrats explain, is the warm nickname of their friend behind the wheel: monsieur l’inséminateur.

A convivial man in an olive-green jumpsuit with a windblown mess of white hair, the Bull on Wheels pops open his hatchback to reveal the nitrogen-cooled tanks containing his special delivery. Pulling on a single, elegantly long latex glove, the kind Audrey Hepburn might wear to perform surgery, he announces he is ready for business and invites the whole merry breakfast gang to tag along. For reasons unclear to any of us, we follow him into the barn and, still holding our glasses of apple hooch, watch this routine but sobering and oddly solemn event. We’d come to see how this aerial patch of land was farmed and the culture of a great cheese preserved, and this is it. The Bull returns to his wheels, and the cow, looking a bit alarmed but without so much as a glance back, returns to her spot on the grazing slopes. It was time for the crew to be heading down the mountain. I’m pretty sure none of us will ever look at a creamy round of Reblochon quite the same way again.

The cheeses of Savoie are born in the bracing troposphere of Alpine pastures but they mature in the damp, dark cellars of the towns below. Annecy is the capital of the Haute-Savoie. It’s a lovely, affluent resort town, a 45-minute drive south of Geneva on the northwestern shore of the placid and astonishingly blue Lake Annecy. I don’t mean astonishingly as a synonym for “really quite blue.” I mean you take one look at the deep, radiant aquamarine of the water, and the gently rising slopes of the mountains on the other side of the lake that seem to have taken on a reflective blueness all their own, and the spotless azure sky, and the whole world seems to be seen through a kind of blue filter and you are, honestly, astonished.

Annecy is also home to the area’s finest affineurs, the masters also of the cheese cave. More than a cheesemonger, the affineur operates a kind of underground finishing school for Reblochons fermiers and chalky, speckled-skinned Tommes and wide yellow wheels of Beaufort, aging each according to its needs and particular character until it reaches the precise moment of market readiness. The farmer-producer is red-cheeked, rough-skinned; a hearty conjurer of the natural affinity between Savoie cow and flowery grass. The affineur is suave, worldly; part cheese-whisperer, part technician and salesman. Jacques Dubouloz’s family has been in the business since 1950. He’s a lean, athletic 58 though he looks like he’s 28. “Merci, it’s the cheese,” he says when asked his secret. And so to the fondue fountain of youth we go.

After an exhaustive tasting session at his shop on the outskirts of Annecy, we drive to town with Dubouloz for a lunch of morel fondue and farçon, an ancient and endangered Savoyard peasant-fortifying thing made of grated potatoes, prunes, smoked lard, ham, and walnuts that is something like a cross between fruitcake and meat loaf. Dubouloz gives us a tour of his cheese caves, which are located, like a spy’s lair, below an unassuming shed in the back of his parents’ house. The cool air tickles the nose, the whole atmosphere of these subterranean chambers charged by the abundant complex, thriving molds. It smells wonderful.

Outside, his mother is drying homemade pâte de fruits made from wild myrtilles in the afternoon sun. Dubouloz’s father wakes from a nap and asks if, just maybe, we’d like to try some of the digestifs he’s concocted. And so our afternoon with Dubouloz concludes as our morning with Veyrat had, with a long and spirited tasting session of various homemade elixirs. One particularly pungent example incorporated precisely 40 stems of a mountain herb that only grows at such heights, ladled out of a clay urn that, as Andy says, “looks as if it had been left behind by the Romans.”

Between meeting farmers on the alpage and their affineur brethren below, Andy and I settle into a daily habit of getting lost in one mountain village after the other and consuming as much cheese as we can and a bracing amount of hobbyist-produced alcohol. One thing we notice on our daily drives (after suitable sobering-up time) is a bumper sticker you don’t notice anywhere else, one that expresses the true religion of the area: in tartiflette we trust. The dish in question is an object of blunt caloric force, an infinitely rich assemblage of potato and thick batons of bacon bound by butter, sweet onions, and deep rivers of the thickest cream and buried under a half-inch of melted Reblochon. Trust is a poignantly apt term as it applies here, since anyone attempting to finish a tartiflette is trusting his constitution and good luck that he’ll survive. And you need to trust that the tartiflette maker takes time and care in its preparation and employs the vrai fermier Reblochon and not some cheaper substitute from a collective dairy, as so many of the tourist-tailored restaurants do.

One evening we drive south from Annecy, around the lake, and then up to a high peak called Col de la Forclaz near the tiny hamlet of Montmin. Out beyond the side of the road, hang gliders are circling the valley at eye level. From a terrace table at Chalet La Pricaz you can look down over nearly the entire length of Lake Annecy. We narrowly beat sunset and as we settle in to an aperitif and the requisite plate of local ham, the light goes all purply orange, the long lake making its S-curve below as far as we can see, the surrounding mountains looking velvety and lush. With darkness comes the cold, and we retreat inside to a room lit low and warm with pale wood furniture and red plaid fabric on the walls. The tartiflette fills a round, low, metal dish. Neither of us can really imagine eating such a thing at this point in the trip. A small accompanying salad is enclosed in a sealed jar—as if the greenery were a foreign element that needed to be quarantined. There is, too, for good measure, a little more of the local ham. Warily we cut in and begin to eat. Hot, Reblochony, soul-envelopingly rich but miraculously not leaden—this is, as near as I can imagine, the ideal tartiflette. It does not sink you like a rock, it soars like a hang glider. This is a tartiflette you can trust.

On our last afternoon, we make our way up to Ferme Auberge des Corbassières, a cheese maker and restaurant in a great old rustic wood hut built against a slopy green pasture. Outside, flowerpots hang from the eaves, a bright covering of pink, blue, and purple against the brown wood. A hand-carved sign reads alt 1500m. Picnic tables are set with the miniature ovens you use to make the house speciality, Reblochonnade, a kind of baconless, DIY, deconstructed tartiflette. You melt slices of Reblochon to the bubbling molten gooeyness of your liking and then pour the cheese over boiled potatoes. Something about the activity of melting it makes the cheese go down quickly, and soon they are bringing the second half of a disk of Reblochon and then that’s gone, too.

Once again, the GPS shows us floating in space and the little rental car bumps and scrapes over steep, rocky terrain. And once again, we sit in the bright sun, admiring the deep green of surrounding hills and ingesting more of the bounty of its beautiful dairy products than we have room for.

Then a familiar beep-beep, and the sight of a modded-out red Fiat Panda bouncing into view. The Bull on Wheels is making his rounds. He waves, and we wave back enthusiastically. We have a friend in the Savoie. We’ve become part of the local scene. We don’t even notice the cowbells anymore.

Adam Sachs is a T+L contributing editor.

Sparkling Wines

This post is by from Christopher's Wine & Cheese Blog

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This time of the year, we often focus on celebrating the holiays and celebrations often bring us back to thoughts of bubbles… “Come quickly, I am tasting the stars,” Dom Perignon’s famous quote after his first taste of Champagne. Champagne and other sparkling wines are a category of wine and it is typically derived from a blend of grapes such as Chardonnay, Pinot Noir or Pinot Meunier.

What’s the difference between Champagne and Sparkling Wine?

The Champagne we know and love comes exclusively from the Champagne region of France, and claims the honor of being the most famous of the sparkling wines. Technically, it is the only sparkling wine that may be referred to as “Champagne.” Bubbly from all other regions in the world are simply referred to as “sparkling wine.” Italy, Spain, Australia, New Zealand and the U.S. give France a run for the money by producing some fantastic sparkling wines and they are often less expensive.

What are typical Aromas and Flavors found in Sparkling Wine and Champagne?

Aroma – can be reminiscent of fresh applesauce, spiced apple, ripe pear and “fresh baked bread” smells, compliments of the yeast that’s added during the second fermentation.

Flavor – apple, pear, citrus, strawberry, cream and vanilla (typically on the finish), yeast and nutty flavors are all common denominators in Sparkling wines and Champagnes. However, if there is more ripe tree fruit on the palate, then it is likely one of the New World sparkling wines, the more subtle creamy, yeast and nut-like flavors are more common in Old World Champagne.

Where do the Bubbles Come from in Sparkling Wines?

The bubbles of sparkling wines are formed during a second fermentation process. For the second fermentation the winemaker takes still wine and adds a few grams of sugar and a few grams of yeast. This yeast and sugar convert to carbon dioxide (bubbles) and, of course alcohol. This conversion makes for millions of bubbles trapped in a very small space, sending the pressure soaring to about 80 psi in the typical bottle of sparkling wine. This second fermentation typically occurs in the actual bottle, but can also take place in a fermentation tank, it’s up to the winemaker’s preferred method.

How are Sparkling Wines Classified?

Sparkling wines and Champagnes are categorized as Extra Brut, Brut, Extra dry, Sec and Demi-Sec depending on their sugar levels. These classifications can be somewhat confusing, but keep in mind, that in wine terms “dry” is the opposite of “sweet.”

Extra Brut – is “extra” dry

Brut – dry (most popular style and very food-friendly)

Extra dry – middle of the road dry, not as dry as Brut (great as an aperitif)

Demi-sec – pretty sweet (pair with fruit and dessert)

Champagne and sparkling wines are also categorized as “vintage” or “non-vintage” (NV on the label) meaning they either come from a single year or are a blend of several different years. The “vintage” Champagnes are typically pricier, as the non-vintage Champagne and sparkling wines make up the majority of the market.

Recipe: Cranberry-Pistachio Biscotti

This post is by from Christopher's Wine & Cheese Blog

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A great and relatively simple recipe for holiday parties that will not overwhelm the joys of your wine!


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened dried cranberries
  • 1 cup coarsely chopped pistachios
  • Sanding sugar, optional


  1. 1. Preheat oven to 350ºF. Line a large baking sheet with parchment.
  2. 2. Combine flour, sugar, baking powder and salt in a large mixing bowl. Add 3 eggs and vanilla and beat with an electric mixer on low speed until just combined, about 30 seconds. Mix in cranberries and pistachios.
  3. 3. Turn dough out onto a lightly floured work surface and divide in half. Shape each half into a flat log about 14 inches long and 2 inches wide. (Dough will be sticky.) Place logs on prepared baking sheet several inches apart.
  4. 4. In a small bowl, beat remaining egg and brush over dough. Sprinkle with sanding sugar, if desired. Bake logs until they are firm to the touch, about 35 minutes. Place baking sheet on a wire rack and allow logs to cool completely.
  5. 5. Lower oven to 325ºF. Transfer logs to a cutting board and use a serrated knife to carefully cut each into 18 slices. Lay slices cut side down on baking sheet and return them to oven. Bake until cookies just begin to get crisp, about 8 minutes. Transfer cookies to wire racks and let cool completely.

Wine: Alma Negra Sparkling Rosé Malbec

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Alma Negra Sparkling Rosé Malbec

So, you’re probably familiar with malbec and know it to be a tasty, full red wine with deep, inky-dark color.  Would you believe that you can get a sparkling rosé wine out of it?  Well, not only can you get a sparkling rosé out of it, but you can get a downright awesome sparkling rosé from it.

Enter, Alma NegraSparkling Rosé Malbec.  This wine, like much malbec that we see in the US these days, comes from Mendoza, Argentina.  The winery is relatively young, starting with the 2003 vintage, although the vineyards where the grapes for this wine were grown have been planted for 18-20 years.

Calling this rosé may even be a stretch.  It looks more like a sparkling white, but there is the slightest pink hue to the color.  It is quite amazing to come from a grape normally known for its deep purple colors.

The nose offers a beautiful and harmonious blend of yeast, floral, lemon peel and raspberry aromas.  The palate is equally beautiful, with a mineral and citrus flavor that just tastes clean and refreshing.  It has a wonderfully creamy mouth feel too.  The floral notes return on the finish, which is also has a touch of salt essence.  This is a superb bottle of bubbles.

Women who drink at less risk of obesity – I always thought that alcohol added pounds

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Reblogged from Christopher’s Wine & Cheese Blog:

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So much for blaming the beer belly on just the alcohol I guess. But hey, if it’s helpful – then uncork something tasty and delicious tonight!

Obesity risk lower in women who had 2 or more drinks a day, study finds – Medical News –

Obesity risk lower in women who had 2 or more drinks a day, study finds…

Read more… 143 more words

Recipe: Holiday Wine Cake

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Holiday Wine Cake

For generations, our family has enjoyed the holiday wine cake and I finally got my mother to share the recipe this year and I think this is one everyone will enjoy more than most any other cake recipe I have ever found!!


  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 cup water
  • 1 tsp. salt
  • 1 cup brown sugar
  • Lemon juice
  • 4 large eggs
  • Nuts
  • 1 bottle of your favorite wine
  • 2 cups dried fruit


  1. Sample a glass of the wine to check quality.
  2. Take a large bowl, check the wine again to be sure it is of the highest quality then Repeat.
  3. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again.
  4. At this point, it is best to make sure the Wine is still OK. Try another glass just in case.
  5. Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck in the cup of dried fruit.
  6. Pick the fruit up off the floor, wash it and put it in the bowl a piece at a time trying to count it. Mix on the turner.
  7. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver Sample the Wine to test for tonsisticity.
  8. Next, sift 2 cups of salt, or something. Check the Wine.
  9. Now shit shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.
  10. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don’t forget to beat off the turner.
  11. Finally, throw the bowl through the window. Finish the Wine and wipe the counter with the cat.