Fortuna Cooks

Award winning cookbook as well as travel writers and experts Cheryl and Bill Jamieson recently left the comforts of their New Mexico home, with its elaborate kitchen and wine cellars, to circle the globe, globe-trotting on a 3 month gourmet food endeavor and tasting extravagant.

What was encountered met and tasted, was street food, home cooking as well as “haute cuisine” from around the world.  The resulting book and manual is entitled “Around the World in 80 Diners”.

From a face-off with hungry lions in South Africa to a Chiu Chow banquet put together by forty chefs, it’s a more than excellent read and culinary source manual for an unbelievable as well as not forgettable mix of traveling tales, stories and recipes galore.

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Fortuna Cooks

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Wine and cheese may be a most standard combination .   A careful and thoughtful tasting will reveal that cheese can be a particularily hard to choose item when it comes to matching it with red wines.  It seems that cheese’s inherent saltiness can be red wine’s worst enemy , since it can predispose the tasting effects to wine’s tannins , leaving a most bitter aftertaste.

Cheese itself , is well known to be high in acidity and acid levels,  cheese choices should be in line with with wines chosen for acidity counts and levels as well.  In addition “White wines” have the added advantage of being tannin free.

It can be said that it terms of choices of wines and wineries that the most successful cheese matches are whites from the French regions of Alsace : Pinot Blanc, Pinot Gris and Rieslings.  It can be said to be remember that in a pinch that classic wine choices , never seem to disappoint and always hold true.

Bold sweet wines also are good choices in such situations.  Their inherent flavors and boldness can always be counted on to hold the day.  If not then regional champions can be the next step in choice.

The tangy goat cheeses of France’s Loire Valleys can match the best Sauvignon Blanc wines of the areas.  Or instead you might setup with pungent washed rind  cheeses of the Alsace - Lorraine regions.

Lastly if red wines still tickle your pallet  you can setup with lower based tannin count red wines such as Beajoulais, Pinot Noir and Valpolicella with hard cheeses .

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Fortuna Cooks

www.fortunacooks.com