Pairfect

Myths abound everywhere in our culture. Long ago, we seemed more willing to have the wool pulled over our eyes. Today, we seem more likely to be skeptical. The news media is a lot more revealing these days, so there are fewer myths in most fields, except wine lore. What is odd to me in the wine business, an industry laden with imagery, romance, and history, is that many people continue to accept the old myths and hold fast to them because they like the comfort in simple answers. Simple answers are usually for simple people, but in the wine business, some otherwise very intelligent people seem to be content with myths, and actually perpetuate the myths, rather than researching and fact-digging for the real truths.
One of the simplest myths about wine: "Bad wine turns to vinegar." The truth is very little bad wine actually turns to vinegar. The conversion of alcohol to vinegar is done by bacterium that simply are not present in a bottle of wine. Mostly what happens to make wine go bad is that the fruit simply oxidizes. In fact, bad wine that has oxidized will make very poor vinegar.

It's true that a few myths have been wiped out in our lifetimes, but they usually went kicking and screaming. Take the term Pinot Chardonnay, for example. Once a staple of wineries in California, the term was used for decades and began to disappear slowly about 1975 once it was discovered, and then widely disseminated (within the industry), that Chardonnay was not from the Pinot grape family. Yet the term Pinot Chardonnay remained on some wine labels long after it was known that the term was dumb, misleading, and was only served to display the user's lack of knowledge! Tradition carried more weight than fact.

Changing one's opinion about the facts is not easy, and I believe that by pointing out a few of the myths, we may be able to look at some of the other "facts" and analyze them for their current validity. If there is a message here it is: "view history as a tale of the past, but remember that wine is an evolving dynamic."  Cheers!

Wine of the Month

Apothic Red

Inspired by an "Apotheca," a mysterious place where wine was blended and stored in 13th century Europe, Apothic Red offers a truly unique wine experience. It is crafted with a distinct blend of California grapes, and its nuances are complex and enchanting. Apothic Red reveals intense fruit aromas and flavors of rhubarb and black cherry that are complemented by hints of mocha, chocolate, brown spice, and vanilla. The plush, velvety mouth-feel and smooth finish round out this intriguing, full-bodied red blend. It blends three distinctive grapes, with the dark fruit flavors of Syrah, brambly spice of Zinfandel, and the smooth elegance of Merlot. Drink now.

Cheese of the Month

Huntsman 3 Layer Cheese

Huntsman cheese is a combination of two English cheeses, Stilton and Double Gloucester. The two types of cheeses are combined in alternating layers. It is hand-layered-a very labor-intensive process. Both cheeses are made from pasteurized cow's milk.

The Stilton cheese is an English blue cheese that is aged for an average of four to five months or longer, becoming more flavorful with age. While it is aged, it is pierced with stainless steel needles several times to encourage the growth of mold that creates the yellow interior with blue-green veins and a crusty rind. Stilton is rich and creamy, but a little crumbly, with a light tangy nutty flavor that becomes stronger with age.

Gloucester cheese historically was made only from the milk of Gloucester cows, which are now almost extinct. The bold, full-bodied Stilton layered between the mellow, satiny layers of Double Gloucester make is than exceptional cheese. As a storage tip, wrap the cheese in wax paper and then over-wrap in plastic. This will prevent the strong flavors of the Stilton from being transferred to other cheeses and foods in your fridge.  

Recipe of the Month

Spicy Macaroni and Cheese

Yields:  4 servings

1 (10 Ω oz) can cream of onion soup
Ω cup water
1 Ω cups shredded cheddar cheese
3 cups elbow macaroni, cooked
1 Tablespoon pimento, finely chopped
2 Tablespoons sweet Vidalia onion, chopped
1 Tablespoon chives, finely chopped
º cup buttered breadcrumbs
1 teaspoon butter, melted
Ω cup crumbled Huntsman cheese

Preheat oven to 350∞ F. Combine the soup, water, Cheddar cheese, and macaroni in a 1 Ω quart casserole dish. Stir in the pimento, onion, and chives and bake for 30 minutes, or until hot. In a small saucepan, sautÈ the bread crumbs in the butter until all the butter is absorbed. Set aside. Top the macaroni mixture with the crumbled Huntsman cheese and bread crumbs and bake for 5 minutes more, or until the cheese melts. Serve hot.

I trust you have enjoyed part 41 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.