Pairfect

There are several myths that make good wine trivia. These myths and their truths are a great way to test your wine-loving friends and give them, and yourself, an education at the same time. Here are some top wine myths revealed.

1. Aged wine is better than young wine.

Not all wines require aging. In fact, many are intended to be drank young, not requiring aging. Typically, red wines that have high tannins are the only wines that require aging.

2. Red wines should never be chilled.

There are some light reds, such as Beaujolais, that will benefit from being chilled. Beaujolais Nouveau is the first wine that is made from each year's harvest. The wine was originally made for the workers of the winery, but it quickly spread in popularity to local bistros.

3. "Reserve" wines are top of the line.

On American labels, "reserve" has no true meaning and is used at the discretion of the winemaker. The term is often used to designate a special wine, although the reputation of the vineyard will often have an effect on the quality and price of the wine.

4. Wines with sulfates will give you headaches.

Sulfates only cause headaches in about one percent of the population and this tends to be amongst those who suffer from asthma. Sulfates are naturally present in wine and sulfur is abundant in all living things in various forms. Sulfites are used as a preservative by winemakers worldwide and only the United States notes the sulfite warning on the label. The amounts of added sulfites are small and all whites will have more than reds.

5. Screw tops are a sign of a cheap wine.

More and more wineries are using screw tops to avoid cork contamination of their wines. Don't be surprised if you find a high dollar bottle with a screw top.

I hope this busts some of the wine myths we've all heard. With the weather warming, be sure to enjoy a glass of wine.

Cheers!

 

Wine of the Month

Santa Cristina Sangiovese 2008

Santa Cristina was originally introduced in 1946 as a Chianti Classico. However, with the passage of the 1984 DOCG laws requiring lower vineyard yields, Chianti Classico grapes became so complex and rich that they required more aging than this fruity, fresh wine. Therefore in 1987, Santa Cristina moved away from the Chianti Classico designation and began including ten percent Merlot to the blend to add soft, open fruit nuances to the wine. The wine is ruby red in color and on the nose is an intense bouquet of mature fruits. On the palate it is well structured, harmonious, soft and very pleasing. Drink now.  

Cheese of the Month

Bread Cheese

Leipajuusto (bread cheese), which is also spoken in English as "Finnish squeaky cheese", is a fresh cheese traditionally made from the rich milk from a cow that has recently calved. The cheese originally comes from Northern Finland. The milk is curdled and set, forming a round disk from two-to-three centimeters thick. After this process, bread cheese is baked, grilled or flambÈed to give it its distinctive brown or charred marks. Traditionally, the cheese was dried and could be stored for several years. For eating, the dry, almost rock hard cheese was heated on a fire, which softened it and produced an especially appetizing aroma.  

Recipe of the Month

Bread Cheese with Coffee

Yields:  4 servings
4 cups of freshly made coffee in mugs
3 oz Bread cheese, cubed into 1" cubes

This is the traditional way of serving this cheese, typical to the region of Kainuu in central-east Finland. The cheese is cut into small cubes and placed on the bottom of a coffee cup. The cup is filled with hot coffee. After the coffee has been drank, the cheese is eaten with a spoon. The coffee lends its flavor to the cheese and softens it.

I trust you have enjoyed part 34 of our journey. Please feel free to email me with any comments or queries at This email address is being protected from spambots. You need JavaScript enabled to view it. or drop by in person at Piggly Wiggly Shelter Cove. I can be found in the wine, cheese or deli departments. A native of South Africa and the Deli, Cheese and Wine Manager of the Piggly Wiggly at Shelter Cove on HHI, Kent Zimmerman is a Licensed Sommelier and Fromager Master.