Been busy, folks. But between the long daily commutes, the tennis matches, the visits to my ailing father, putting in my first veggie garden at my new property, and battling raccoons and squirrels, time has been moving at the speed of sound. Amazing how a nice glass of wine and some extraordinary cheese can create the perfect environment for slowing down, smiling, and savoring time. There is lots of wine and cheese out there and way too little time.
Here is a nice cheese that my son shared with me that is delicious with wine. Fromage d'Affinois, a French double cream soft cheese with garlic and herbs, is produced by the Fromagerie Guilloteau company. Due to a process called ultrafiltration, it has less water than brie but still has a great spreading texture, along with claims of higher nutritional value. The white outer rind is edible, as with brie, and the herbs and garlic give it a lively flavor that pairs well with sparkling wines or whites.
One that I recently tasted deserves a mention. It is an Italian Pinot Grigio from Santa Margharita winery. They are well known for their Pinot Grigio from the Alto Adige vineyard in the Veneto region of northeastern Italy. It is a well-balanced and subtly flavored, easy drinking wine for a refreshing summer afternoon treat. And great with a creamy soft french cheese and fresh french bread. Salute'
And lots of wine and cheese lovers too! Every day I meet someone else who is enamored with the blend of scents, textures, and tastes that these 2 wonderful things offer. One recent contact, Susan, is a good friend and coworker, who, after I told her about my blog, told me about her brother's wine tasting club. I invited her and his club to join in so we can all benefit from their trials. Share the wealth! of knowledge. Maybe choose one wine at each tasting that is the top selection and submit the critique.
Here is a nice cheese that my son shared with me that is delicious with wine. Fromage d'Affinois, a French double cream soft cheese with garlic and herbs, is produced by the Fromagerie Guilloteau company. Due to a process called ultrafiltration, it has less water than brie but still has a great spreading texture, along with claims of higher nutritional value. The white outer rind is edible, as with brie, and the herbs and garlic give it a lively flavor that pairs well with sparkling wines or whites.
One that I recently tasted deserves a mention. It is an Italian Pinot Grigio from Santa Margharita winery. They are well known for their Pinot Grigio from the Alto Adige vineyard in the Veneto region of northeastern Italy. It is a well-balanced and subtly flavored, easy drinking wine for a refreshing summer afternoon treat. And great with a creamy soft french cheese and fresh french bread. Salute'
