Pairfect

Where Cheese Meets Wine and Falls in Love

I hate wine blogs! The number of so-called "wine blogs" out there that are nothing more than an excuse for some boring, self-centered do-nothings to rattle on about their own personal affairs is alarming. I have found such atrocities as, in one instance, a person who was comically bragging about how he could not discern between a Cabernet Sauvignon and Pinot Noir, and how he got everything wrong at the blind tasting which he had attended. The next person's blog that I came across was basically an ongoing list of "drinking" stories, mixed in with grape descriptions. Come on people, is the bar really set this low?

Wine enthusiasts are getting younger and, at the moment, consumers in their thirties and forties are defining the new wine culture. No matter your age, there is always you, the serious audience, to consider, which is what I hope I am always doing.

I intend to hopefully entertain and enlighten, but I also hope that I do not come across as a "lecturer", because that is not my intention. If you read this article and find that you have taken something of value away with you, then I am pleased. If you find that what I am providing here is something that you are already aware of, I then hope you are at least pleased to see that there are people out there who share your interests.

Call me cranky, but I don't care about the shoe shopping that "Bev-the-Wine-Gal" has done today or that she shopped "til she just had to have a glass of wine", any more than you care about what I had for breakfast this morning. I also don't care about what "Mike-the-Merlot-Dude's" insight is on tonight's baseball game. I pledge to provide you with good, solid wine tips, and knowledge that you need to arm yourself with to make good wine buying choices. My opinions are unbiased. They are also meant to be challenged if you feel that I am leading you astray. I always welcome feedback.

If you are already a more advanced oenophile, I am sure that the further in-depth we go, the happier you will be. They say you can't please all the people all the time, but I am going to try. Cheers!

Wine of the Month
Clara C Fiori Sparkling Rose

Clara Carpene is the daughter of the inventor of the Prosecco industry (Antonio Carpene, Jr., now 93-years-old). Her heritage is cited in many different bibliographical and encyclopedic articles. With traditional, luxury 19th century and modern high impact packaging, this sparkling wine is a great summer drink. The wine tends to feature a light orchard fruit tone, recalling white peaches and pears, with bright acidity and light body. It has a touch of sugar that adds fullness to the wine. Drink now.  
 
Cheese of the Month
Cablanca Goat Gouda Cheese

This is one of the quintessential goat goudas. It has a slight tartness from the goat's milk, but is coupled with an amazing sweetness not seen in younger goat cheeses. It has a nice creaminess from its gouda roots and is very well balanced. This cheese has a delicate citrus tanginess and firm, but creamy, texture and a snow-white color. Cablanca is also very low in cholesterol. 

Recipe of the Month
Wild Mushroom and Green Bean Salad with Goat Cheese


Ω lb. Slender green beans, trimmed
7 Tbsp. Olive oil
2 Tbsp. Balsamic vinegar
1 Tbsp. Chopped fresh thyme
1 Large shallot, chopped
1 lb. Assorted fresh wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
5 oz. Bag mixed baby greens
4 oz. Cablanca goat gouda, shredded

Yields:  6 servings

Cook beans in a large pot of boiling salt water until crisp, yet tender-about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Pat dry with a paper towel. Whisk 4 Tablespoons olive oil, vinegar and thyme in small bowl to blend. Season dressing to taste with salt and pepper. Set dressing aside. Heat remaining 3 Tablespoons olive oil in heavy large skillet over medium-high heat. Add mushrooms and shallot and sautÈ until mushrooms are brown, about 8 minutes. Remove from heat. Mix in 2 Tablespoons of dressing. Combine beans and baby greens in a large bowl. Add remaining dressing and toss to coat. Season to taste with salt and pepper. Divide salad among 6 plates. Spoon warm mushroom mixture over. Sprinkle with goat gouda cheese and serve.


I trust you have enjoyed part 39 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.

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