How Was Blue Cheese Discovered

Blue cheese is made from the milk of ewes or cows.  The story goes that blue or ''bleu'' (as some would have it) cheese was discovered quite by accident in a cave.  It had been left there and was found many days later covered with a greenish blue mold.  To the amazement of the villagers, it wasn't spoilt.  Despite its acrid taste, the cheese was appealing to the taste buds.  The idea of actually simulating the conditions and making the cheese was struck upon, and the rest is history.

Scientists explain that the penicillium roqueforti and the penicillium glaucum fungi manifest themselves as blue-green mold spores in cheese that has been left about for a while.  Cheese makers have bettered nature and fashioned their own range of blue cheeses by following a variety of methods.  Instead of waiting for nature to do its work, manufacturers inject the mold into the cheese, or alternatively introduce the mold into the curds, at the time when the curds are separated from the whey.  Many makers of cheese still age the cheeses in caves, from where the idea of this type of cheese originated.

Roquefort is a cheese for emperors.  In fact, it was favored by the great Charlemagne himself.  The village Roquefort-sur-Soulzon had permission from King Charles VI way back in 1411, to be the sole manufacturers of the blue cheese marketed under the name Roquefort.  It is one of the oldest cheese manufacturing centers of the world and a proud upholder of tradition.  Although the manufacturers have altered the process by injecting the penicillium roquefort fungus into the cheese, they still age the cheese in limestone caves.  The reason for the alteration in the method is to make certain that the mold spreads uniformly in the cheese.  The main ingredient is ewe's milk.  The cheese has a label bearing the brand of a red sheep.  If there's no red sheep icon, you probably haven't got the genuine article.

Stilton is a rich cheese, with a flavor all its own.  Strange as it may seem, this cheese is not processed in Stilton, a village in Huntingdonshire, England.  It was on sale at the Bell Inn, the local pub in Stilton, hence the name.  Made from the milk of local dairies in Derbyshire, Leicestershire and Nottinghamshire, this is probably the most popular of blue cheeses in England, and dates back to 1720.

The sharp flavored Gorgonzola is a semi-hard cheese.  Maytag and Danablu are other varieties of blue cheese.

Any gourmet will agree that blue cheese is among the world's finest cheeses today.  The cheese with blue veins running attractively across it has a distinctly strong and pungent flavor that makes it uniquely different from any other cheese.  You have to acquire a taste for blue cheese, it is true, but once you're hooked it'll be the only cheese in the world for you.

How Wines Are Rated

Wines, like hotels, tend to get rated.  And they get rated with stars.  How do you know what a 5 or 6-star wine stands for?  Now unlike hotels, wines do not necessarily have to be rated by an expert.  They can be rated by anyone.  All it takes is for a person to have enough of an exposure as well as an understanding of how wine is made, what goes into the making of wine and how it should be rated.  Wine is rated on four parameters -- the aroma, the taste, the appearance and the aftertaste.  Let's take a look at how wines get their stars!

The ultimate rating is 6 stars.  A 6-star wine is said to be absolutely perfect.  There's nothing that is missing from it and nothing that needs to be removed from it.  This rating means the wine just cannot be improved in any way.  The number of wines that fall into this category globally is less than 1% of the wine produced all over the world.  This wine is really a classic and it has all the complex characteristics that a classic wine is expected to have.  You won't find a wine like this online -- no way.  These are usually tagged as collectors' items.

Wines that are rated as 5-star wines have a balanced color, richness and harmony.  They are almost perfect and have a wonderful aroma, taste and feel.  Their organoleptic characteristics are quite extraordinary.  Then come the 4-star wines which constitute 5% of the wines produced all over the world.  These, too have finesse, flavor and great character and you can't really find fault with them or perceive any noticeable flaws.  These are the wines that are commonly produced today and their rating goes up if they are allowed to age.

Then come the average wines or the wines that are 3-star rated.  These are well made but the ingredients they are made from are ordinary.  However, they do have great taste and texture and you cannot really find any noticeable flaws.  Except for the fact that the raw materials used are ordinary, you cannot really distinguish them from 4-star wines.

Any wine with less than a 3-star rating is below par.  You will usually find flaws in them that may even be noticeable and visible to the eye.  There could be an unpleasant smell, it could be a watery substance or there could even be floating particles.  This could of course be due to the extra acid or tannin present.  Sometimes these wines might taste okay but you will find that they do not have any character, depth or complexity.  And of course, 1-star wines are made from really poor ingredients.  They are generally home-made wines that might not make it to the shop shelves.  They are usually not well balanced, very diluted, have a dull taste and are flawed.

How is wine tasting and rating done?  It is usually done in groups that are large.  The wines are not labeled and the group has to rate them without knowing the cost or the brand.  These ratings are then collected and compiled.  It is a comprehensive analysis of these that are the basis of rating and determining which class a wine should be classified as.  These ratings and classification help as far as the buyers are concerned because it helps them to choose a good wine.  You know which the best wine available in the market is and you know what the stars stand for.  How many people use these as guidelines when choosing a wine?  Well many of these cannot be strictly followed and finally, it's the buyer who has to take a call on which wine he wants.

The World's Largest Wine Producer

The largest wine producing area of the world can be found at the border of the Mediterranean Sea, in between Spain and the Rhone delta.  Out of a population of 2.4 million, there are fifty thousand involved in growing vines.  The area they consume spans twenty seven thousand and four hundred square kilometers (10500 miles).  There are 400 cooperatives and about 2800 private wineries in the land with Banyuls to the southwest and Muscat to the east.  Out of that comes two billion bottles of wine.

The area has hot summers and mild winters.  The soil ranges from sandstone and limestone to granite pebbles.  Cargnan, Merlot and Grenache other red wines are produced here and among the white wines there is Roussane, Chardonnay and Viognier.

It was the Greeks who started the cultivation of vineyards in this area as early as the 6th century BC when the Romans arrived in the region this cultivation was developed and it went on with the Visigoths in the 5th century.  The monasteries in the 9th century developed the hillside regions for the vineyards and used the valleys for grains and in the 19th century the plains became vineyards as well.  Currently it is the plains of Herault, Gard and Aude that make up a half of France’s overall grape yield.

For some years the quality of wines began to lag but in the past few decades with the emergence of Syrah there is been a return to quality.  Syrah is opaque, purple in color, and has the scent of sweet black berry spiced with cassis and black pepper

The Vin de Pay D’Oc has been improving the region’s reputation in the past ten years with the Corbieres and the earthy Minervois.

Most winegrowing areas are dominated by a particular Chateau.  In this area this is not so, most wines are produces by cooperatives who buy grapes grown on local farms.  The grapes are put through a process that includes adding grape spirit.  This stops the fermentation, saves the sweetness and raises the alcohol level to fifteen or sixteen percent.  Wines such as Vin Doux Naturel made from Grenache or Muscat and Muscat de Frontignan or Banyuls are made from this process.  They are wonderful dessert wines and are similar to port when it comes to aging potential.

White wine grown here are also of high quality.  The Chardonnay and Marsanne are grown in Argelier, an area west of Bezier.  The dry, fresh taste with an aroma of apple and oak comes from the chalky soil and the early harvesting process which allows for only a few hours of skin contact before pressing.

There are other red wines of interest such as the full bodied, spicy Corbieres that are made from Carignan and Grenache grapes grown in marl, sandstone and limestone.  There are more than seventy million bottles produced that can go through three to seven years of aging.

In the sunniest region of France the Pyrenees in Roussillon produces another variety of reds.  The area is closer to Spain and the Carignan is the main grape variety grown in the region.  The wine produced is of medium body, spicy and has hints of licorice.

The Wine Industry Regions Of Southern California

California is a state that produces 90% of all wine in the US, and the vineyards in the north, in Sonoma and Napa, are among the most famous in the world.  However, they do not have the only quality vineyards in the state.  The wines from the younger southern California wineries are on an equal par to their cousins of the north.

The majority of southern California wine is produced in two areas, the vineyards of Santa Barbara, 100 miles north of Los Angeles, and those close to San Diego, 100 miles south of the city.  Both areas have been deeply involved in the growth of the California wine industry, an industry that now ships over 450 million gallons of wine a year to the US and other countries.

Santa Barbara’s Vineyards

The costal mountains east-west positioning creates the valleys that open onto the Pacific Ocean.  The flow of fog and breezes that result from this bit of serendipitous geography produce the perfect conditions for the world-class varieties of wine that are the pride of Santa Barbara.  The moderate climate produces the most favorable conditions that grapes need for optimal sugar and acid levels.  There are also several “micro-climates” near the Pacific Coast and the Pala Mesa mountains.

The fifty mile coast from Point Conception to Rincon forms the longest east-west shoreline on the west coast.  The vines here grow on anything and everything, from the rolling hillsides to the exceptionally warm valleys, where summer temperatures often reach 100˚F or 38˚C.  This climate allows the vintners to work throughout the four seasons:  the pruning and weeding is done during the winter, new planting begins in the spring, canopy management in the summer and finally the annual harvest in the fall.  This area has a comparable climate to the Rhône valley in France, and the winemakers have responded similarly.  One particular vineyard is situated on a hillside 1,000 feet above sea level, with ideal northern exposure making it the perfect location for the Rhone varietals that are grown here.

There are an abundance of European grapes:  Chardonnay, Pinot Blanc, Pinot Gris, Sangiovese and Syrah.  This diversity is made possible by the large number of micro-climates in the region.  For example, the cool-climate Chardonnay does well because of the occasional snow on the mountains.  In contrast, the heat-loving Syrah thrives in the warmer micro-climates.  The winemakers also took on the bold challenge of growing the difficult Pinot Noir, a wine resonant with strawberry and herbal aspects.

While there were almost no vineyards in the county twenty-five years ago, today the wine industry is a $100 million dollar business.  The Santa Ynez and Santa Maria valley alone grew to 8,000 acres under cultivation in the twenty years between 1975 and 1995.  Between 1995 and 2000, the number jumped to 18,000.  Today there are over 21,000 acres of these vineyards and half of the grapes are being shipped to winemakers outside of the county.

Temecula

The cultural rivalry between northern and southern California is also reflected in the wine business.  This is a young industry here;  the majority of the southern vineyards didn’t exist 20 years ago.  The first wines were produced in Temecula in 1971.

Twenty-two miles from the Pacific Ocean, the 1,400-foot Temecula plateau is situated between peaks of the Coastal Mountain range.  The afternoon breeze blows the smog away, and the unique micro-climate in the area benefits from a higher solar intensity than Napa Valley.

The vineyards of Temecula are kept moist by large underground aquifers.  The soil itself is high in decomposed granite.  This helps drainage and keeps the soil free of Phylloxera, an invasive insect that destroyed large numbers of old European wine regions.  It still remains a problem today.

Close by is Shadow Mountain vineyard.  Located in the mountains above San Diego, this is the highest vinery in California at 4,400 feet above sea level.

All grapes grow in Temecula, including Chardonnay, White Rhône, Syrah, Grenache, Cabernet and the Italian Nebbiolo, which is harvested as late as November.  The region produces a wine with a fruity character, in contrast to the woodiness which found in other California vintages.

The religious men of the Mission of San Juan Capistrano were the first winemakers in southern California, and after 200 years, the industry is now in full-bloom.  Due to the partnership between wine scientists and winemakers, the 1,800 acres of commercial vineyards of southern California are more successful than ever.

The Chianti Wine Regions

The region of Chianti is a tiny area in the heart of Tuscany between Siena and Florence and overlooks the Elsa Valley.  The land is fertile with olive groves, green forests, and those delicious grapes just waiting to be picked off the vine and smashed into the most heavenly of drinks-Chianti wine.

For many years, Italians have enjoyed the prestige of being recognized for having the largest harvest of grapes and the finest vintages of wine in the Mediterranean.  The present day farmers can thank the Phoenicians for bringing vines to this area.  They named the area, ''Oenotria'', the ''land of wine''.  The ripe fields, combined with the sun and Tuscan air led many others to this area to cultivate the grapes including, the Greeks, Etruscans, and Roman.  In many cases, these cultures brought their own vines to mingle with the originals.

A plague of insects, called phylloxera, swept through Europe in the18th century effectively halting wine production in the area.  The insects were known to feed on the roots and leaves, destroying the vines.  Eventually Italian vintners triumphed over the insect and recovered from the loss.

In the late 1960's the land of the Chianti area was in a down cycle and parcels of land were sold for very little.  Visionaries, seeing the obvious advantages of such beautiful countryside and fertile soil, rebuilt the vineyards to become some of the most credited vines in the world.

What makes the land unique in the area is the climate of the region.  The warmth which is constant, lasts much of the year with little rain fall.  The soil is dry and full of stones infused with limestone providing many nutrients and minerals for the grapes.  In addition, the clever vintners of the area only allow a limited amount of irrigation through the fields; therefore the vines have to delve deep into the ground to acquire water and nutrients.

The Italian government has its own classification for wine making with specific requirements for growing and making the wine.  DOCG, which stands for Denominazione di Origine Controllata, and is similar to the French AOC.  These government standards control the techniques from each of the eight regions of Chianti, keeping the regions wine making unique.  The regions of Chianti are Chianti Classico, Colli Arentini, Colli Fiorentini, Coli Senesi, Colli Pisane, Montalbano, Rufina, and Montispertoli.

Chianti Classico is the most widely known wine of the region, not only for its name, but also for the superb quality.  This wine comes from the vines species called vitis vinifera, which is the starting point for 99% of the wines in the world.  Of this vine, Italy grows more than 100 official varieties.

In the Chianti region, of which there are roughly 25,000 acres, two thirds of the land is given to the production of the Chianti Classico, and uses at least 80% of the Sangiovese grape.  In the other 20% of the region other wines are made using Sangiovese blended with Canaiolo and Colorino.  For the white wines a Trebbiano or Malvasia are used.  Again, the government controls the yields to nine tons in order to maintain a premium wine.

The lush red wine of the Chianti that pours into a glass like pooling velvet grows darker when aged.  The flavors that wash across the tongue are dry, slightly tannic, with an intense aroma, sometimes hinting of violet.  The vintners have no requirements mandated by the government regarding the aging process, but most use aged oak casks for their most savory bottles of wine called Riserva wines.  They are 12% alcohol content by volume.

Like the Romans, the Chianti has stormed the land making it known to all points of the world.  Yet it is the humble vintner creating this amazing wine under strict regulations that has the wine world at their feet.

Gourmet Seafood Is A Great Gift!

Many people have distaste for the word “gourmet” until they learn the actual meaning of it.  A gourmet is simply a person with a detailed knowledge of the finest food and drink.  The term originally came from the French word “groumet” which is a valet in charge of wine.  Gourmet seafood, then, is the finest seafood.  Sending gourmet seafood as a gift is a special and unique way of showing a person that you care for them.

Gourmet seafood can be a gift to customers, clients or employees.  There are many companies that offer a pleasing and tasty selection.  Careful attention should be paid in order to make the best choice for your important customer.  Sending the gift of gourmet seafood is giving the gift of the prize of New England.  Your employee or customer will be very pleased and delighted with the surprise of gourmet seafood arriving on their doorstep.

You should carefully consider which company you choose before placing an order of gourmet seafood.  Some firms can be easily contacted about the details of your shipment and readily give information about when it will be arriving to your customers and employees.  Many companies even offer discounts on a large order, for example, if your gourmet seafood order totals over $500.

The packages you can order include such favorites as Lobster Lover’s Feast or Surf and Turf.  How about a Maine Lobster Party, or maybe just one or two live Maine lobsters?  A hearty Shrimp and Steak Classic, rustic Australian Rock Lobsters or a Classic New England Clambake can also be ordered.  Of course, the prices of these gourmet seafood packages depend on the quantity and the distance it’s being sent.

How to Order Your Gourmet Seafood

1. You should fill out a corporate gift order form and fax it in to the company.  Or, if you prefer, the customer care line would be happy to take your order.
2. Make sure your billing address and the address your credit card company has on file are the same.
3. Make sure you place an order well in advance, at least 48 hours prior to when you need it to be shipped, in order to avoid any emergencies.  If your gourmet seafood company cannot process your order, they should contact you immediately and provide you with other options.  Always ask for a confirmation of the corrected order if this happens.
4. The gourmet seafood company will contact you just before they process the order to your credit card, in order to get your final confirmation.
5. If you receive a discount, the gourmet seafood company will deduct it from the total, usually before the shipping charges are added.
6. Many gourmet seafood companies will notify the recipient via email, so they’ll know when they should expect their package.  They will also send you an email when the package has been successfully delivered.

Choosing The Right Pair Of Wine And Cheese

Wine and cheese parties from the seventies are returning.  They are easy to set up.  You don’t need a reason for the party.  They can be brought together at any time, no matter the weather and there is nothing like the pairing of cheese with wine.

Most people can get overwhelmed.  To begin with there are a wide range of choices in wines and cheese.  Then there is figuring out what wine goes with what cheese.

The first thing to remember when you set about buying your supplies is never by cheap boxed wine.  It may be easy to open but the flavors of cheese or any other food cannot be brought out with cheap wine.

Remember strong wines go with strong cheese and mild cheeses go with mild wine.  Neither drink nor food must dominate.  The flavor of each bite of cheese on your palette is replaced with a sip of the wine.

Wines that are acidic complement pungent cheese such as Chardonnay with Brie or a Savignon Blanc with goat cheese.  A soft cheese like Camembert goes well with sweet wines like Vouvray or Chenin Blanc.  And hard cheeses like Parmegiano, Romana or Regiano are wonderfully matched to full bodied red wines such as Cabernet Sauvignon, Merlot, Red Zinfandel and Red Bordeaux.  Sweet wines like Vermouth, Port or Sherry may be combined with the a the well known, much loved cheddar cheese.  If the cheddar is aged then its sharp taste compliments an equally tangy glass of Shiraz Cabernet.

Remember, that the best guide of what cheese and wine combinations to go for, you should rely on your tastes.  If it seems to work together then serve them together.  Don’t worry about the errors you make, they will only help improve your abilities in the long run.

Burgandy, France -- Famous For Its Wines

The terroir is a group of vineyards or vines from the same area which have a common soil and climate.  And nowhere else, other than Burgundy in France, is it held so fondly.

Burgundy is a region situated in central east France, which experiences bitter cold winters matched with beautiful warm summers.  It is the home of 1.6 million inhabitants.

Burgundy (Bourgogne) is famous throughout the world for its wines.  Spanning over 31,500 square kilometers (over 12,000 square miles), with a 360 km (225 mi) strip stretching 100km (60 mi) south of Paris, down from south of Dijon to north of Rhoône, houses 99 different wine appellations.

Ranging from the vibrant red Pommard and Corton to the medium Beaune -- to the sparkling whites, the dry Chablis or Chassagne Montrachet, over 180 million bottles of some of the fines wines are made in this region.

As an aftermath of the French revolution the vineyards belonging to the monasteries were broken down to smaller plots -- which exist even today.

The finest quality wine, designated as “Premier Cru” -- is available from 600 of the vineyards in the region while 33 of them is credit to produce the even more classy “Grand Cru” wines.  Among these the most renowned are Montrachet, Chambertin and Clos Vougeot.

Made from the pinot noir grapes, the burgundy red wines taste best with Boeuf Bourguignon or pheasant.  On the other hand a Chablis or their sparkling white wines go best with anything from shrimps to goat cheese.

The famous white wine called Chablis derives its name from a village of the same name.  These are dry whites with an acidity that refreshes.  The special Chardonnay grapes thrive in limestone that has been made richer with remains of fossils.

As an accompaniment to lamb or grilled chicken, the best choice is the fruity-flavored, world famous Beaujolais made from the Gamay grape.  These grapes grow in granite limestone.

The ever-popular and delicious red is grown in Volnay for the last 8 centuries.  The grapes are Pinot Noir grown across 600 acres which is responsible in producing 1.3 million bottles of this amazing wine which has the flavors of raspberries and violets.

And then there is Meursault, located close by, famous for its Premier Cru labels of finest white wines.  2.5 million bottles of the finest wine, Chardonnay, aged anywhere between 3 to 15 years is grown in just over 1000 acres.  Fish in white sauce go extremely well with this fine wine with its almond and apple flavors.

But what still makes the headlines is the red Pommard with its tannic and manly flavor, staging a comeback after many years of decline.  From just 780 acres of Pinot Noir grown in limestone and red clay are produced 1.8 million bottles of this wine with the flavors of black cherry and black currant.  Goes excellent with game venison and roasted red meat with Livarot cheese, these can age from 5 to 15 years.

Whatever your taste buds need, there is very little chance of returning home disappointed with a Burgundy.