A (Painless) Beginner’s Guide to Uncorking French Wine — Part 1
The Launch of The Beginner's Guide to French Wine: Don't be intimidated anymore! Ordering French Wine can be maddening, and just plain frustrating, but no longer.
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06, 2024
22
02, 2024
Mothais-sur-Feuille: The wonder of Fromage – unveiling one French cheese at a time
Producers of Mothais-sur-Feuille, a goat cheese hailing from Poitou-Charentes, aka the French cradle of chèvre, have applied for their very own appellation.
22
06, 2023
Picodon: The wonder of Fromage – unveiling one French cheese at a time
The small but mighty Picodon stands out for its diminutive size, for its piquant flavor, but perhaps most of all for its variety. A cheese whose aromas, intensity, and even color can vary widely from producer to producer.
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11, 2022
Sainte Maure de Touraine: The wonder of Fromage – unveiling one French cheese at a time
Sainte-Maure-de-Touraine: the biggest goat’s milk AOP cheese in all of France, with 7.5 million tons produced every year.
26
05, 2022
Fourme d’Ambert: The wonder of Fromage – unveiling one French cheese at a time
Fourme d’Ambert AOP - sliced into its characteristic rounds, Fourme d’Ambert should reveal a creamy, ivory color and a uniquely soft, unctuous texture that veers almost towards chewiness.
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04, 2022
Neufchâtel: The wonder of Fromage – unveiling one French cheese at a time
Neufchâtel isn’t well-known outside of Normandy, as little is produced: about 1700 tons per year, as compared to 60000 tons of Camembert.
