Red Wine & cheese

Visiting few dozen cheese shop and testing wine with those Cheeses here i am again.cheese  and red wine is another natural match. Red wines can stand up to more pungent flavors in cheese. Stinky and richly scented cheeses are often too much for more delicate white wines. However, many richer red wines have meaty and earthy aromas of there own which can pair nicely with many types of rich cheeses. Also, their fuller body and rich structure can buffer very sharp cheeses with an intense personality. Here are some general types of red wines and the cheeses that pair well with them. As with food, try pairing wines that have similar profiles, matching richly flavored cheese and red wine that has similar, rich flavors. Also look for natural pairings from the same region, such as Italian truffle cheese (Boschetto al Tartufo) with Barolo or Barbaresco. Here are some more tips on red wine and cheese pairing which i learn talking to expert and testing my own .


1-Light, Fruity Red Wines
The Wines: Lighter, fruity wines include Beaujolais, Gamay and other wines with less structure and a lighter-body. While they can be richly flavored, they do not have as much weight and power in your mouth as fuller-bodied wines.

The Cheeses: Look to lighter-bodied wines such as Feta, Mozzarella, Jarlsberg and Swiss. However, just because they are lighter in body doesn't mean they can't stand up to earthy or pungent flavors. Some of these wines will do well with stinky cheeses like Morbier, Muenster, and Raclette.

2-Medium-Bodied Red Wines
The Wines: Medium-bodied wines include some Pinot Noirs, some Italian wines, and lighter versions of Zinfandel, Merlot and others.

The Cheeses: Look to slightly richer cheeses with pronounced personalities to stand up to these rich wines. Some examples are Emmentaler, Manchego, Morbier, Port Salut, Provolone, and Smoked Gouda.

3-Full-Bodied Red Wines
The Wines: Rich, full bodied wines include Bordeaux, Cabernet Sauvignon, Merlot, Zinfandel, Syrah-based wines, Shiraz, and Italian Barolo, Barbaresco, Amarone and Brunello, among others.

The Cheeses: More intense, sharply flavored cheese and red wine of these types make a great pairing. Some examples are sharp, aged Cheddar, aged Fontina and Gouda, Grana Padano, Parmigiano-Reggiano and Pecorino-Romano. The full flavors of the wine can stand up to the strong, salty flavor of the cheese. Even some milder blues can work, such as Blue Castello. Northern Italian wines like Barolo, Barbaresco and even Barbera are a natural match for truffled cheeses like Boschetto al Tartufo.

4-Cheese and Red Wines that are "Stinky"
The Wines: There are many red wines that naturally have a quite pungent, meaty and sometimes even stinky aromas. While this may not sound like a good thing, in the right wine it can be a great complexity that works quite well and makes these wines unique. Examples can be anything from the smokey bacon and meat flavors of some Syrah-based wines. Other examples are the Burgundy "funk" of some rich red Burgundies which can be anything from meaty, to earthy to downright stinky and "barnyardy". Some southern French wines like Chateauneuf-du-Pape and Bandol can also be quite meaty and earthy as well. These flavors add a complexity that allows them to stand up to very rich, pungent cheeses as well.

The Cheeses: These types of wine demand a big, rich, meaty cheese to pair with. While these pairings are not for the wine beginner who is wary of anything to intense, when you learn to appreciate them they can be some of the most delicious and hedonistic combinations of cheese and red wine. Examples of this type of cheese include washed-rind cheeses like Epoisse, Affidelice, and Pié d'Angloys. These pair beautifully with many rich, meaty red Burgundy, Chateauneuf-du-Pape and Bandol. However, because of the intensity of the smell of these cheeses, their presence at table can make it hard to appreciate the nuances of the aromas and flavors of a great wine.

Wine Dr.

KHAN CS,CSW

red wine & cheese

i will be posting my next blog within few days as i am finishing up
Thanks
khan
CS.CSW

White wine & Cheese

After week long hard work and drinking few bottles wine and testing some cheese here is my little idea and observation .white wine and cheese pairing is not that hard. White wine works well with a variety of different types of cheeses. And when you get a great combination, pairing wine and cheese can result in a nearly religious experience! There is almost nothing in the world we love more than some great cheese with great wines. As with pairing wine with food, first look for natural matches, like matching cheeses from a particular region from white wines from nearby. For example, many Italian white wines pair beautifully with various types of Mozzarella cheese. Also look to match the overall flavor profile. Pungent, richly-flavored white wines can stand up to more strongly flavored cheeses while more mild and light-bodied whites are better with more tame cheeses. Generally, very sharp, hard, aged cheeses pair better with red wines.

1-Italian white wines
Most Italian white wines are on the bright and crisp side of the spectrum. These pair nicely with mildly flavored, creamy cheeses such as Mozzarella. In particular, if you can find fresh Burrata, a fresh Italian cheese made from mozzarella and cream, it can be one of the most perfect pairings with crisp, savory Italian whites. The cheese has an outer shell of solid mozzarella and the inside is a mixture of Mozzarella and cream, giving it a creamy, soft texture when cut. Drizzled with olive oil, Balsamico, salt and/or pepper and served with bread, this makes an awesome accompaniment to lighter-bodied white wines. This can be a great white wine and cheese dish

2-Sauvignon Blanc
Sauvignon Blanc is a unique grape because while it is lighter to medium-bodied with crisp acidity, it also can have quite pungent flavors to stand up to more strongly flavored cheeses making for interesting white wine and cheese combinations. Such wines include Sauvignon Blanc from California, New Zealand and white Sancerre, Pouilly-Fumé, and Bordeaux from France. Many cheeses will work here, but some examples include Bucheron, sharp Cheddar, Double Gloucester, dry Jack, various Chevres (goat's milk cheeses) and Gruyere. It can even stand up to some milder blues like Blue Castello.

3-Gewurztraminer
As the name implies ("gewurz" means spicy), this grape can have a quite pungent and distinctive personality. It is often a "love it or hate it" grape, causing people to have quite polarizing opinions. While some people love the unique, pungent flavors which often seem like lychee fruit and roses, others are put off by how different and unique it is. This is nothing like Chardonnay! Most of the best examples come for the Alsace region in France but you can find examples from around the world. Pair this white wine and cheese such as Boursin, Chevres and Swiss-type cheeses. They pair nicely with the round, rich texture of the wines.

4-Chenin Blanc
Chenin Blanc is a potentially noble grape varietal which really hits its best stride in the Loire Valley of France, although some interesting examples can come from South Africa, where it is called Steen. In particular, Savennières and Vouvray can be sublime! While the former is generally dry, Vouvray can range from dry (sec) to off dry (demi-sec) very sweet (moelleux). This silky and perfumed grape pairs well with a number of cheese but we particularly like it with local Loire cheese like Loire Chevres. It is full flavored enough to stand up to the likes of Blue Castello, Camembert and Brie type cheeses as well.

5-Riesling
Riesling is truly a noble grape and my personal favorite if i can or have a power to change the name of the grape i will called it KHAN, making world-class examples of dry and sweet wines from many areas, most notably Germany, Austria and Alsace. It is a high acid grape that gives a bright and intense character which can be anything from light to full-bodied and quite sweet. It has enough power and body to stand up to cheeses with a lot of flavor like Cheshire, Colby, Edam and young Gouda, to name a few. Very sweet examples, like Alsatian SGN's or German TBA's pair well with richer blue cheeses, like other dessert wines.

6-Chardonnay
Chardonnay is one of the most famous and widely planted white wine grapes on the planet. It also happens to make some outstanding wine which can make great white wine and cheese pairings. Its character can vary considerably depending on where and how it is produced, from the steely and mineral wines of Chablis to rich, round and buttery Californian Chardonnays. Generally though, it has a full-bodied feel and rich flavors so that it can stand up to many cheeses. Some examples are Brick, Brie, Bucheron, Mild and Medium Cheddars, Gruyere, Parmigiano-Reggiano, Provolone, and young or smoked Gouda.

Cheers and  Enjoy

your Wine Dr.

Khan CS,CSW

Cheese & Wine

Hello friends after researching and testing lots of cheese and wine here is my little observation first i will be writing about sparkling wine and cheese then will be soon i am releasing whites wine , red wine  and dessert wine blog as well .
Sparkling wine and cheese makes a great match. While Champagne and other sparkling wines are often opened and enjoyed alone in celebration, most people do not realize how versatile sparkling wine can be with food. There are many cuisines and dishes that pair absolutely beautifully with Champagne, from classic pairings like creamed soups to more exotic pairings like spicy Indian cuisine. But for simplicity, sparkling wine makes a great partner to a number of cheeses as well. While some cheese and wine pairing can be confusing or complicated, for sparkling wines it is quite straightforward. Read on to get some tips on how to pick cheeses to pair with sparkling wines.
* What Types of Cheeses Pair Well with Sparkling Wine?
In general, sparkling wines are aromatic white wines with a crisp bite of acidity in the mouth. While they can vary from light-bodied and crisp to more full-bodied and lush, this crispness and intensity is a hallmark which helps determine which cheeses will work best for a wine and cheese pairing. In particular, the bright crispness of Champagne and other sparkling wines pairs very well with very creamy cheeses which have a high butterfat content. Often called double creams or triple creams because they contain extra cream added to the curds, these cheeses have a soft, buttery and creamy consistency and flavor. Some examples include brie, Explorateur and Brillat-Savarin. In some examples, the butterfat content can be as high as 75% in these cheeses! The acidity of the sparkling wine cuts beautifully through the mouth-coating richness and creaminess of these types of cheese. Serve these wine and cheese pairings with the cheese close to room temperature and accompanied by slices of bread such as French baguettes. Try to avoid cheeses that are more meaty or earthy in flavor and very hard salty cheeses which both seem to clash a bit with the purity of most sparkling wines.

Some Specific Cheese Examples to Pair with Sparkling Wine

1 -Brie: The ubiquitous Brie is a cheese most people are familiar with. While most people in the US have not had true, classic Brie, many excellent examples can be found. This is a good basic example of a cheese that will pair well with Champagne.

2-Camembert: True Camembert is actually quite pungent and strong flavored and might not work with most sparkling wines. However, in the US, most Camembert that we see on the market are really quite similar to standard Brie. While they get more pungent with age, a young, fresh, creamy Camembert can be a good match for fuller bodied Champagnes.

3-Saint-André: This is a high milk-fat (75%) "triple crème" cow's milk cheese from France. It is smooth and buttery and just delicious.

4-Brillat-Savarin: Another very high butterfat "triple crème" made mostly in Normandy and named for a famous French culinary figure from the 18th century. This is also super smooth and creamy and just melts in your mouth. It is the epitome of class and finesse in a cheese and again goes beautifully with the acid of most sparkling wines. This is one of the truly great wine and cheese pairings in our opinion.

5-Explorateur: This cheese was named in honor of the first US satellite in the 50's. It is also a French "triple crème" which has a fluffy white edible rind like the two previous cheeses. As it ages it can get more intense but generally is also a very creamy, lush cheese.

6-Clarines: Made in France's Comte region, this is a gorgeous, pure and rich cheese which comes in a box. When ripe and at room temperature you can practically spoon it out and it has a complex, rich flavor. Not as buttery as some of the previous cheeses, this cheese has a bit more earthiness to it and therefore can make a good match to fuller bodied Champagnes with a richer, more lush and yeasty character.

7-Chèvre: Chèvre is goat cheese, which can be made in many different styles from fresh and creamy to aged, firm and complex. Stick to the slightly younger softer Chèvres for pairing with Champagne.

8-Firm Cheeses: Not all hard cheeses work well with sparkling wines, but some younger firm but not hard varieties can work well. A couple examples are Edam and Gouda. While older Goudas won't work as well, the younger, softer ones can go quite nicely because of their creaminess.

working in kitchen before give me a great understanding about food and how they pair with wine 

Thank you for stoping by

any question leave a question and i will answer accordingly 

your personal Sommelier 

KHAN.S

CS,CSW

APERITIF

Today i am will  briefly cover the aperitif in this article An aperitif is generally an alcoholic drink that proceeds a large meal. Think of it as something like a beverage appetizer or hors d'oeuvre. Occasionally the term apéritif is used to describe the whole intro course that opens up your guest's palate before a large meal to follow. This usually consists of a beverage served with finger foods or "amuse buche" such as olives, bruschetta discreption or other simple appetizers

A welcoming drink is a wonderful way to welcome your guests and to let them know they are in for a great night. Who wouldn't like to walk into a dinner party and immediately get handed a nice cold and refreshing beverage to kick things off?
It introduces a feeling of celebration, relaxation and comfort. Leave your worries at the door!
The aperitif "wakes up" your guests' palates, stimulating their appetite and preparing them for the food to come. It actually does make you hungry and eager for the next flavor sensation.

What do I serve as an apéritif?

There is no one specific wine or drink that is always served as a starter, it varies tremendously depending on where you are and what cuisine is being featured. However, there are no rules. In generally though, the aperitif is generally light in body, fresh, lively and often served cool. They should be refreshing, not too serious or overpowering. Your goal is to enliven the palate, not clobber it! You want a drink that guests can sip easily while talking and greeting other guests. In general, you do not want something really heavy which will overwhelm your palate.

Of course there are always exceptions to any rule. You can serve whatever you like to drink or you think your guests will like. It can also vary depending on the season. For example, while a cool, crisp wine might be a perfect opener on a hot summer afternoon, in the dead of winter it might not be ideal. You might prefer to welcome your guests with a slightly richer or more alcoholic drink when it is cold out to "warm their bones" before settling in to dinner. But typically the apéritif is just an introduction, a handshake, not a drink you will continue the rest of the night.

When should you serve the aperitif?
We like to greet people at the door with a glass! Either that or as soon as people get settled in and are lounging around before sitting down to the actual dinner. We try to serve a starter drink at every function, whether it is a dinner party or a food and wine tasting or just simple wine tastings. In any situation it is a nice introduction and I haven't known a guest to not appreciate the gesture.

Some examples of drinks often served as an apéritif:

Champagne or other sparkling wine
One of the most elegant drinks and a classic starter for a great evening, Champagne or other sparkling wines are a great way to usher in a sense of excitement and celebration to your dinner party or food and wine event. Most sparkling wines pair beautifully with a range of foods, so they can also accompany appetizers or other early courses of the meal. Real Champagne (from the Champagne region in France) can be pretty pricey, there are plenty of less expensive options if you are on a budget. For example, Prosecco is a sparkling wine from Italy which makes a perfect aperitif. It is generally in a lighter style with slightly less effervescence than Champagne, making it refreshing and fun to drink. Other inexpensive options are Spanish Cava, sparkling Vouvray, or California sparkling wines.

Light-bodied white wine
As mentioned above, a cool, crisp wine like a slightly chilled light white wine, is a great intro wine. There are hundreds of wines to choose from but some examples are un-oaked Sauvignon blanc, white Bordeaux, Chablis, Pouilly-Fumé, Sancerre, Muscadet, Vouvray Sec, and German Kabinett Rieslings. Remember, you don't want something too heavy or super sweet to avoid killing your guests palates before they even get to the good stuff.

Rosé wine
A rosé is a wine which is somewhere between a red wine and a white wine. They can vary from slightly pink to quite dark salmon depending on how they were made. They are generally a relatively simple, but flavorful and refreshing fruity wine that is traditionally served slightly chilled. This is the classic apéritif in the south of France and other Mediterranean regions, especially for hot summer afternoons or evenings. It can be romantic, joyous and fun and is a great match to many simple appetizers. Rosé are made around the world but outstanding examples come from the South of France in areas like Bandol and Tavel. Do not confuse white Zinfandel and white Merlot for true rosé! They are nothing like a great rosé. Find the real thing and you will not regret it!

Sherry
Sherry is a fortified white wine generally made in Jerez, Spain. They can vary from dry to sweet but for an aperitif you should focus on the drier styles such as Fino and Manzanilla. Even Amontillado, which is a bit richer, could be ok. Very slightly chilled, these lighter styles can be a great apéritif because they are bright and refreshing yet savory and intensely flavored. They can definitely wake up any tired palate! They are also a bit higher in alcohol so they can work well for cool evenings in the fall and winter.

Flavored liqueurs
In some areas, people prefer more alcoholic, flavored liqueurs to start a meal. Some examples are Ouzo in Greece and Pastis (such as Pernod and Ricard) in southern France. Both are anise-flavored and usually served on ice with some cold water. In Italy, bitter-tinged drinks like Campari and Aperol, either on the rocks or with cola or orange juice, are often served. While the bitterness can be an acquired taste, it can definitely wake up your palate!

Flavored wine-based drinks
Many regions produce special apéritif wine drinks that are flavored with various botanicals. One of the most common is dry vermouth, which is often used for making a Martini. Alone, on the rocks, it can also be a nice opener. Other examples are Lillet, another flavored wine popular in France, which is slightly sweet and is lovely chilled or on the rocks.

Cocktails
Any cocktail can be an aperitif and many people prefer a stronger drink like a Martini or Manhattan to open the night and let the festivities begin. i personally like lemon drop martini or some refreshing berry Fusion martini before i start my meal

Light-bodied beer
Finally, not all aperitif must be wine or liquor-based. It is very common to offer a nice, cold beer in a less formal setting like a barbecue or casual dinner party. Lighter-styled beers are best for this. Good examples are lagers and pilsners but any lighter refreshing beer will do. Avoid the heavy, dark beers.

Have fun choosing an appropriate apéritif for your next food and wine event. They are definitely an easy way to take your entertaining to the next level. Your guests will definitely thank you and will eagerly await your next dinner party!

Thanks for reading and if you need any assistance please do not hesitate to contact me

Your personal wine Dr.

 

Khan CS,CSW *

NZ Pinot Noir best area

 Central Otago leading grape variety is pinot noir , and is estimated to account for some 70% of plantings. The Pinot Noir is notoriously fickle and difficult to grow. Central Otago, however, with its combination of climate, terroir and determined winemaking appears to have the capacity to produce a world-class Pinot Noir that is increasingly sought-after. The grape there is producing elegant wines with great ageing potential that some experts believe will ultimately equal the best in the world.

The other 30% of production comes from Chardonnay, Sauvignon blanc, Riesling, Pinot gris, and Gewürztraminer. The latter three in particular, amenable to Central Otago's climatic conditions and soil type, are showing great promise, and may develop a reputation to match the Pinot Noirs. Limited production of sparkling wine, made in the traditional style from Pinot Noir and Chardonnay grapes, has been of good quality, and has received some accolades at wine tastings around the world.

here is few Sub Regions i like to high lights

The Central Otago wine region is broken into multiple sub regions, each with its own climate and characteristics.
Bannockburn - is located on the southern banks of the Kawarau River near Cromwell and is a very warm area that was known by gold miners as “the Heart of the Desert”. Grapes ripen early on sandy, silty loam soils. The elevation ranges from 220 to 370 metres.
Bendigo - lies east of the Clutha River and Lake Dunstan and has both medium (220 metres) and high elevation terraces (330 to 350) planted in grapes. This warm area has semi arid soils at variable depths free draining soils at the lower levels and shallower soils at higher elevations.
Gibbston - is a tight valley enclosed by mountainous terrain. About 250 hectares of vines are planted on sloping land on the southern bank of the Kawarau River. Gibbston is the coolest and highest of the sub-regions with vineyards between 320 and 420 metres altitude.
Wanaka - the smallest of the sub-regions, has vineyards planted between the banks of Lake Wanaka and the town of Luggate to the east. Ranging between 290 to 320 metres above sea level, the vineyards have a similar but slightly warmer climate than those at Gibbston.
The Alexandra Basin - is surrounded by the Clutha and Manuherikia rivers and regularly records New Zealand’s hottest summer temperatures. Schist outcrops dominate the arid landscape and a wide diurnal shift moderates the high temperatures.
The Cromwell Basin - contains the highest concentration of vines in an area bounded by the Kawarau River, Lake Dunstan and the Pisa mountain range-  It is a warm district characterized by semi arid, high terraces and moraines and gently sloping fans.

WINE & DINE

There is an infinite array of possible wine and food pairings, so I have put together a few pointers that will help you select the right wine pairing to match your food.
These are basic rules of thumb that are normally followed when picking a wine to match with your meal. However, nothing here is set in stone, so always make sure you drink what you like best, not what you think is the "proper" food and wine pairing.
Now, read on to get all of my wine pairing tips and practice up before your next dinner party of wine club tasting
1-: BALANCE
Generally, when considering a wine and food pairing, it is best to pick a wine that balances the natural flavors of the food. Spicy, flavorful food should be paired with a spicy, flavorful wine. On the other hand, a mild, neutral dish should be paired with a mild, neutral wine. Makes sense right?
Most beef dishes would be considered a fatty, flavorful dish, so they pair well with charismatic red wines like big Cabs and Zinfandels. Rich, creamy pasta sauce would be better suited to match wih a rich Chardonnay or a Sauvignon Blanc.
2-:ACIDITY
Acidic dishes like pasta with tomato sauce pair well with a wine that is also high in acidity, like a Chianti. However, this same Chianti will overpower a mild seafood dish or a rich creamy pasta sauce. So, try to match the acidity level of the wine to the acidity in your food. For fish with an acidic lemon sauce, try pairing with a similarly acidic Sauvignon Blanc.
3-: PALATE CLEANSING
Wines contain natural tannins which have an astringent flavor. This flavor makes your mouth pucker when you drink it, and the tannins cleanse your palate of the fats from your food. "Cleansing your palate" leaves your sense of taste clear and ready to fully enjoy the next bite. This property of tannins as a palate cleanser is especially useful in meat and steak dishes, which are higher in fat.
For white wines, acidity achieves the same affect as tannins in red wine. You may want to pair an acidic white wine like a Sauvignon Blanc with a fatty dish. Acidity will also take away from salt, so the palate cleansing nature of these wines works especially well with a salty dish.
Keep in mind, however, that these acidic wine do not pair well with anything creamy, like an alfredo sauce. This makes sense if you think about it; you wouldn't want to mix an acid like a lime with your milk would you?
 These are some basic notes when you pair food with your wine. but once again you can drink what you like i am no one to tell what you drink with your food :)
Thanks for reading

KHAN * CS,CSW*