Where Cheese Meets Wine and Falls in Love...

    I  have decided to bury my hit list for the next two months with it being Thanksgiving and all. I will try a softer approach this month. Once again thank you to all for the comments and rather upset emails that I received. People take wine very personally, as do I. Please remember that these are opinions I am writing, which I am entitled to, as are you.
    When I first started drinking wine I preferred Shiraz/Syrah. It is still, to this day, my trusted faithful backup. I use this wine to cleanse my palette from drinking big bold cabernets. What attracts me to Shiraz is that they are powerfully flavored and full bodied. In Australia it was also commonly called Hermitage up to the late 1980's, but since that name is also a French protected designation of origin, this naming practice caused problems on some export markets and was dropped. As of 2004, Shiraz was estimated to be the world's seventh most grown variety. To Shiraz or Syrah, that is the question?
    By the way, there is some question about pronunciation: Syrah = French. Pronunciation: See-rah. Shiraz = Australian. Pronunciation: Shi-razz (rhymes with pizazz)* source Napa Valley Wine Radio

Wine of the Month

Tintara McLaren Vale Shiraz
Since it's inception in 1861, Tintara has been a prominent wine producer in McLaren Vale, one of Australia's most distinguished wine regions. It is deep brilliant red with purple hues. On the nose it is rich fruit concentration of black cherry and blueberry with chocolate, cinnamon and tar. A full bodied concentrated Shiraz, with fruit characters well supported by savory tannins leading to an elegant finish. Throughout fermentation open top and basket pressing is used producing rich and generous flavors. Tintara Shiraz is delicious now, and will reward patient cellaring for many years.

Cheese of the Month

Kerrygold Irish Dubliner

Dubliner is a sweet mature cheese (aged over 12 months) named after the city of Dublin, although it is made in County Cork. It has a robust tangy flavor. It combines the sharpness of mature cheddar cheese, the nuttiness of Swiss, and the piquant bite of Parmesan. It may contain calcium lactate crystals; these appear as smal white pieces on the cheese. To maximize flavor, pull the Dubliner cheese from the refrigerator an hour before serving to allow it to warm to room temperature.

Dubliner Cheese Fondue

1º Cups dry white wine
1Ω lbs Kerrygold Dubliner cheese, grated
1 Clove of garlic
1 oz Corn flour
1 Tablespoon kirsch
(you may substitute Cognac or Brandy)
Black pepper to taste
Yield: 8 servings

    Pour the white wine into a thick bottomed pot along with the garlic. Slowly bring to a boil. Add the grated cheese and stir continually with a wooden spoon. Blend the corn flour with the Kirsch. When the cheese reaches the boiling point, add the corn flour mix. Season with black pepper to taste. Transfer fondue to a hot serving dish. It makes a great holiday dipping dish.

I trust you have enjoyed part seven 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.

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