Morbier (more-bee-AY) is a semi-soft, aromatic and surprisingly mild French cow’s milk AOC cheese defined by the dark vein of vegetable ash streaking through it’s middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in the small village of Morbier in Franche-Comté in eastern France. It has a rind that is yellowish, moist, and leathery.

Way back when the Franche-Comte cheese makers were concentrating on producing Gruyere de Comte, they often had leftover curds at the end of their day. However, they didn’t have enough to make a full Gruyere de Comte, so the cheese makers would make a smaller cheese. After smooshing the leftover curds into a mold, they would blacken their hands by rubbing them on the exterior of the copper pot used for cooking cheese curd. The resulting ash was smeared on top of the evening curd to keep it from drying out over night. The next day, there would be more excess curd from the morning cheese making session and that would be laid on top of the ash.

The Jura and Doubs versions both benefit from an appellation d’origine contrôlée (AOC), though other non-AOC Morbier exist on the market. So do not confuse this cheese with the American Mobay cheese, a Wisconsin developed cheese not made of cow’s milk. Instead Mobay is a semi-soft cheese made of a layer of goat’s milk, and one of sheep’s milk. In appearance it is similar to Morbier, with ash separating the two layers. The taste, however, is markedly different, since goat and sheep’s milk are significantly different in flavor and tend to produce sharper cheeses.

Morbier, which is aged for at least 60 days up to four months, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild sweet buttery taste and leaves a wonderful, nutty aftertaste. Morbier is excellent served with Gewurztraminer or Pinor Noir.  Cut and present this cheese for entertaining on a good quality wooden wine and cheese cutting board.  This also is a wonderful cheese to accompany a gourmet wine gift basket.

Decanting is simply transferring the liquid from the bottle to another receptacle such as a crystal wine decanter.  It seems rather unlikely that by pouring the wine from the bottle to a wine decanter can actually improve its taste.  However I’m here to tell you it can make a world of difference!

Wine aficionados’ can argue this point day and night; the procedures, the importance and the type of wine decanter to use… After many years of enjoying various varietals I can attest to the importance of properly decanting your favorite vino.

It’s unfortunate but drinking wine does have it’s downfalls. 

The double whammy of teeth -staining tannins and enamel-eroding acids means that dentist can more than earn their keep.  If you are a professional taster or just love to drink wine in general like me; the best is to wait awhile to brush after tasting and using only water and maybe a touch of baking soda.

Teeth are in danger of becoming permanently stained if not taken care of.  There are always the cosmetic fixes if you already have stained teeth or are on that path.  Veneer coverings or teeth bleaching.  There is a good news piece to this though; drinking wine does NOT cause cavities!

Despite wine’s high sugar content; unless you treat your mouth like a new wine decanter and swirl it around for about an hour; you are safe! 

Cheers!

A glass of wine with your first meal of the day?  It’s not as odd as it may seem.  At bin wine café in Chicago, servers recommend which wine to sip with brunch. 

With egg dishes they recommend a sparkling rose.  Pinot Blanc is usually a great companion with eggs too.  Breakfast food tend to be a bit rich so you need something to cut through the richness. 

Many other wine connoisseurs have recommended sparkling wines, Riesling, Muscat, a light-bodied Pinot Noir, sparkling Shiraz or Malvasia and Gamay are safe bets with steak and eggs, sausages, bacon and ham.

Some rose’ are specified as breakfast wines in California.  Light-bodied, and perky with pink in color.  These pair nicely with breakfast vegetables folded into omelets or frittatas, breakfast meats, fruit salads or salmon. 

Who would of thought that a great unique wine gift would be going to a nice brunch for some wine and eggs. 

Recently I struggled for a house warming gift for a friend that was so into Organic products it was crazy.  While doing some research I found some wonderful Certified Organic Vineyards that use organic grapes to make their wines and it went over well with my friend, Cynthia.

Here is some information I found about being a (CCOF:)

California Certified Organic Farmers (CCOF) certification ensures that no pesticides, herbicides, fungicides or synthetic fertilizers are ever used. This certification process takes 4 years of testing.  Farming practices must ensure a healthy soil that will be sustainable. Healthy soil and robust plants yield vibrant, complex grapes – the basis of great wine.  Unlike in the rest of California where less than 1 percent of wine grapes are grown organically, in Mendocino County nearly 20% of vineyards are certified organic.

 So next time you are searching high and low for a unique wine related gift; go Organic with a wonderful bottle of wine and a nice crystal wine decanter or high quality wine corkscrew.  You will be the hit of the party as the guest enjoy your gift!

The most stunning corporate gift basket online.  Wow your best clients with the very best wine gift baskets. 

Nothing says “Thank you” to a special client or employee like an exquisite basket with sparkling wine, red wine and white.  These gourmet wine gift baskets will make for a well remembered gift for all your corporate needs.

If you love wine and museums; you need to know this.  There are many museums in great destination cities that do an art exhibit with wine pairings!  This has been the new trend to expose new artist as well as the old favorites.

Here are some locations:

• The Boston Museum of Fine Arts- hosts “Winesday” a full fledged wine tasting with a different winery spotlighted each month
• The Andy Warhol Museum- Invites Art lovers on the last Friday of the month to take a look at his celebrity portraits in Pittsburg
• The Yellowstone Art Museum- Hosts tapas and wine tasting every Thursday night with live music in Billings, Montana
• The Tucson Museum of Fine Art- CRUSH Wine Festival combines fine art and fine wine into one weekend with live auctions of art and wine
• The Boise Museum- Beaux Arts Wine Festival held each spring
• The Denver Art Museum- uncorked dinner and auction for fund raising each April

At many of these events you will fine wine themed decor and wine art.  Great places to do some tasting and enjoy the arts!

At our home we have a traditional Christmas meal and I wanted to share some wine pairings that go good with this spread of food.  It is a wonderful way to create more conversations about how the varieties of wine work with the meal.

Turkey: 

– If you normally prefer red wines, consider a Pinot Noir to go with your Turkey. It will have a bit fuller flavor than white wine choices you might make but will match quite well with the meal. Pinot Noir has very little tannin so it will not overwhelm the taste of the meal. There are many good brands of Pinot Noir from California, Burgundy (France) and also some from Oregon. Find a known name brand in your price range and enjoy the meal. Serve Pinot Noir very lightly chilled (what could be called ‘cellar temperature). Putting the Pinot Noir in the refrigerator for about 20 minutes before serving it will bring out the fruit and will take away the ‘bite’ that alcohol can give when served at room temperature.

– If you normally prefer dry white wines, then Chardonnay would be the natural choice for a match with Turkey. If you like dry white wines, then do not try to over complicate this. Just select a nice Chardonnay in your price range and enjoy.

– If you usually like wine with a little sweetness, such as White Zinfandel or many of the German wines. Expect it to cost less than $10 per bottle.

There are, of course, many other wine choices you can make that will go with Turkey and the traditional meal. This is just designed to take the guesswork and simplify things for you. Dry white wine options could include a nice Pinot Gris;  a White Burgundy from France (they are made with Chardonnay) or a Viognier.

You can get really wrapped up in making this a harder decision but you do not have to. Just work within these tried and true suggestions and save your time and energy on the rest of the meal as well as enjoying the time with your family and guests.

If you are the lucky person who gets to arrive somewhere for your Traditional Christmas meal; be sure to bring a unique wine gift AND a nice bottle of wine, as listed above.  There are many wine gifts and accessories that make a “nice gift” turn into a Wonderful Thoughtful Gift.

Happy Holidays!

I am definitely a health nut and I do believe that a glass of red wine per day is good for you.  Recently I found the most amazing bottle of wine.  Pomegranate wine!  It is wonderfully fruity and it is healthy too! 

I looked into the effects of drinking pomegranate juice and there are many.  Cardiovascular Health, Prostate Health, Erectile Function & the Antioxidant Superhero.  I drink it for the latter but now I am excited to drink my wine and be healthy too. 

Has anyone tried this yet? It is amazing! 

Chicken in Saffron Cream- pair with a crisp, dry Rose.  Floral notes with hints of peaches, watermelon and berries.  Etude 2007 from Carnerose in Napa Valley is a great wine for this rich cream or any rich creamy sauces with sweet earthy spices like nutmeg, coriander and saffron.

Paella is a wonderful dish on its own but why not add a like finale like: The Saintsbury 2006 Garnet Carneros Pinot Noir.  It is big enough to hold up to the sausage, yet light enough to drink with seafood.  The wine’s berries, spice and earthiness are a great match for the saffron-scented rice. 

Saffron Panna Cotta with Mixed Berry Sauce-  Is your mouth watering yet?  This wonderful dessert will melt in your mouth with the ending note of a sparkling La Spinetta 2007 Moscato d Asti.  This is a rich dessert and a wonderful match with the Asti.  Hints of Asian pears, honeysuckle, ginger and vanilla complement the dessert’s cream, berries, honey and saffron.

Each of the food pairings are done perfectly when the presentation is right.  Unique wine related gifts go great with a gift of spirits or crystal stemware. 

Have you ever wondered how “they” come up with the ratings a wine has?  I have; and recently I have found out how this works.

Tastings are conducted individually or in a group setting and performed blind or in accordance with accepted industry practices.  Price is not a factor in assigning scores to wines.  When possible, wines considered flawed or uncustomary are re-tasted.

Ratings reflect what was felt about a particular wine.  Beyond the rating, it is always encouraged to read the tasting note in the magazine or the website about the wine’s special characteristics.  Wines receiving a rating below 80 are not reviewed.

Classic 98-100:  The pinnacle of quality

Superb 94-97: A great achievement

Excellent 90-93:  Highly recommended

Very Good 87-89: Often good value; well recommended

Good 83-86: Suitable for everyday consumption; often a good value

Acceptable 80-82: Can be employed in casual, less-critical circumstances

So weather you are looking for a particular bottles for gourmet wine gift baskets for gift giving or wanting to taste a good vintage after and during a good meal; the ratings are going to tell the whole story.

When wine is at its absolute best, the peak of its character, complexity, and drinkability it depends on the varietal and the vintage.  Some wines were made for aging and will reach the height of it’s drinkability after a certain period of time.  Other wines are made to drink as soon as you buy them.  You can often estimate a wine’s ageability based on averages.  Here are some wines that are best drunk after the given aging period:

• Cabernet Sauvignon: 10 years
• Merlot: 5 years
• Pinot Noir: 5-10 years
• Chardonnay: 3-7 years
• Sauvignon Blanc: No aging needed
• Riesling” 3-5 years

When shopping for a good wine; ask the merchant which bottles are ready to drink and which ones are prime targets for aging. Look for the year the grapes were grown; the vintage and plan from there. 

After the aging process; be sure to decant in a crystal glass wine decanter for the most optimum results.

Rogue River Blue from Rogue Creamery and it is made with Wine Leaves and Brandy!

Rogue Creamery uses its flagship Oregon Blue recipe as a base for Rogue Rive Blue; but the Rogue River Blue is something special.  This cheese is made only during a short window in the fall, when the milk is higher in butterfat and solids than during other times of the year.  The cheese ages between 8 to 12 months; developing a natural rind in the process.  When the cheese reaches its peak, Rogue Creamery mobilizes to hand-wrap each cheese, a delicate task of placing about eight fragile syrah grape leaves mascerated in Pear Brandy from Portland’s Clear Creek Distillery gently around each wheel while tying the parcel with raffia.

This is recommended to eat WITH the leaves too!  This is a wonderful cheese to pair as well as for entertaining during the holidays or anytime.  While presenting this cheese; use a high quality wine and cheese cutting board for that great impressive touch.

It should never be hard to shop for a wine lover. As long as he or she is over the age of 21, unique wine gifts are perfectly fun to give and receive. Wine gifts are very sophisticated and would be well-appreciated by someone who loves wines or loves entertaining.  If you are not a wine expert but would want to find a unique gift for someone special, here are sound suggestions:

~A wine gift basket that includes a hearty white or red wine (or both!) surrounded by great-tasting essentials like cheese, crackers, mustard, and almonds.  Plus some sweet treats for dessert

~Crystal stemware for any occasion.  100% lead free and wonderful for entertaining or for everyday

~A wine accessories gift box set is always a hit for business or personal gift giving

I got some great info on wine storage temperatures awhile ago and thought I would share them.  They are specific for reds and whites:

Cabernet Sauvignon, Merlot, Shiraz:  64-66F

Pinot Noir: 60-64F

Chardonnay, Chablis: 48-52F

Sauvignon Blanc, Pinot Grigio: 45-48F

Champagne, Sparkling and Dessert Wine: 40F

I too have a great wine storage cabinet and also encourage any wine lover to have one too.

No.1 Temperature

The optimum storage temperature for both red and white wine is 53-57F.  Temperatures high above this range cause premature aging.  Temperatures well below this range inhibit wine’s natural development.  Both extremes can spoil your wine.

No.2 Humidity

The optimum humidity level for red and white wine storage is 55-70%.  High humidity (over 70%) causes mold to form in wine storage areas.  Low humidity (under 55%) reduces corks’ sealing properties, allowing odors and oxygen to enter wine bottles.  Both conditions can cause wine to turn bad.

No.3 Light

Prolonged exposure to light accelerates the natural aging process of wine, potentially causing wine to peak too soon and turn sour.

No.4 Vibration

Excessive vibration, tremors and shakes interfere with the biochemical process of wine maturation, threatening wine’s longevity and taste.

Wine connoisseur’s alike spend time and money on a wine storage systems that will in the long run protect their investments. 

Transporting wine properly while going to party or during any other special occasion is a must for both the giver and the receiver. Keeping the wine safe and ready for the celebration guarantees a good time for everybody. Choose a wine carrier that provides protection and convenience. Here are some factors to consider:

~Carriers come in 1, 2, 4 or 6 bottle capacities. Buy what will work best for your needs.

~Look for wine carriers with closed cell foam interiors that are more durable than Styrofoam. This guards against impact and vibration as well as gives long term protection by maintaining the temperature for 6 to 8 hours.

~Find a durable outer shell made of heavy duty materials like aluminum or leather.

~Get a bag with shoulder straps for easy carrying.

Have you ever tasted a Château Palmer Wine?  Absolutely a must in my book.  Must be decanted for at least one hour to enjoy it at it’s highest level of taste.  I included my favorite crystal decanter as well.  Here is some info on Château Palmer himself. I listed ed to a great information session on Grape Radio.

Château Palmer derives its English name from Charles Palmer (1777-1851), a former Mayor of the spa town of Bath and Member of Parliament, who rose to the rank of General during the Napoleonic period. A gentleman, officer, and aide-de-camp of the Prince of Wales, Charles Palmer apparently fell under the spell of Bordeaux as well as the charms of a beautiful widow, Marie de Gascq, who convinced him to buy her Château de Gascq estate. From 1816 to 1831, Palmer bought additional land and buildings in the communes of Cantenac, Issan, and Margaux, and by 1830 the property covered 163 hectares, including 82 hectares of vines. Ultimately, the good life did him in financially, and he was forced to sell his magnificent Médoc estate. Purchased in 1853, brothers Isaac and Emile Péreire and their descendents had the château built in 1856, and thereafter battled oidium and phylloxera, survived the Franco-Prussian war, and made it through the First World War, only to succumb to the economic crisis of the 1930s which forced them in turn to also sell the estate. Château Palmer was purchased by several families of Bordeaux, English, and Dutch extraction (the Sichel, Mähler-Besse, Ginestet, and Miailhe families) in 1938, and continues to be owned by its descendants.

Château Palmer’s terroir dates from the Quaternary period, when gravel slowly accumulated on the Left Bank of the Gironde, pushed by the Dordogne and carried along by the Garonne. The two rivers meet a few kilometers downstream from Ch. Palmer to form the Gironde estuary. Among their current 52 hectares of vines, Ch. Palmer has a large percentage of Merlot, almost the same amount of Cabernet Sauvignon, and a small percentage of Pe---- Verdot. Here in Margaux, the vines are planted on gravely rises several meters thick, consisting of brittle black lydite, white and yellow quartz, quartzite mottled with black, green or blue, and white chalcedony. In an effort to help the vine roots sink deep into the gravelly soil, they till the soil regularly. They also maintain a very high vine density - 10,000 vines per hectare - in order to increase competition between the vines and encourage this deep rooting.

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