Now is a terrific time to discuss the wines of the Rhône Valley! Writing this post in late April in the Southern United States, wine lovers naturally begin moving toward these lighter, fruitier wines. Rhône wines are the perfect warm weather and summer wines.
The Rhône wine region is located in the southeastern part of France, spanning from the city of Lyon to the Mediterranean Sea. The region is divided into two sub-regions, the Northern Rhône and the Southern Rhône. Both sub-regions have distinct climates and terroir that greatly influence the wine produced in the area.
Location and Terroir
The Northern Rhône region is located in the northernmost part of the Rhône Valley, stretching from the city of Vienne to Valence. This region has a continental climate with hot summers and cold winters. The mistral winds that blow through the valley help to moderate the temperatures and keep the grapes healthy. The Northern Rhône is known for producing some of the most prestigious and sought-after wines in the world, such as Hermitage, Cote Rotie, and Condrieu.
The terroir in the Northern Rhône is characterized by steep hillsides with granite soils, which provide excellent drainage for the vines. The slopes are so steep that all of the work in the vineyards must be done by hand. The red wines produced in the Northern Rhône are typically made from Syrah grapes, while the white wines are made from Viognier, Marsanne, and Roussanne grapes.
In contrast, the Southern Rhône region has a Mediterranean climate with hot, dry summers and mild winters. The mistral winds also play a role in the Southern Rhône, helping to cool down the vines and keep them free from disease. The Southern Rhône is known for producing a wide range of wines, including Chateauneuf-du-Pape, Gigondas, and Vacqueyras.
The terroir in the Southern Rhône is characterized by a mix of soils, including limestone, sand, and clay. The vineyards in the region are often flat or gently sloping, making it easier for machines to work in the fields. The red wines produced in the Southern Rhône are typically made from a blend of grapes, including Grenache, Syrah, and Mourvedre, while the white wines are made from grapes such as Grenache Blanc, Roussanne, and Marsanne.
The Rhône wine region, located in the southeastern part of France, is one of the most important and diverse wine regions in the world. The region is divided into two sub-regions, the Northern Rhône and the Southern Rhône, each with its unique grape varietals, styles of wine, and unique terminology.
Grape Varietals
Northern Rhône
Red wines are made primarily from Syrah grapes: rich and intense red wines.
White wines – Viognier, Marsanne, and Roussanne grapes
Southern Rhône
Red wines are primarily Grenache, Syrah, and Mourvèdre, with Grenache typically making up the majority of the blend.
White wines in the Southern Rhône are made from Grenache Blanc, Roussanne, and Marsanne grapes. Grenache Blanc is the most widely planted white grape in the region.
Styles of Wine
The Northern Rhône is known for producing full-bodied, complex, and age-worthy red wines. Hermitage and Cote Rotie are two of the most famous red wine appellations in the region, both producing rich, powerful, and long-lived wines.
The white wines of the Northern Rhône are known for their aromatic intensity and complexity. Condrieu is a small appellation known for producing some of the world’s best Viognier-based white wines. The wines are full-bodied, rich, and aromatic, with flavors of apricot, peach, and honeysuckle.
In the Southern Rhône, the red wines are typically blends of Grenache, Syrah, and Mourvedre, with Grenache typically making up the majority of the blend. Chateauneuf-du-Pape is the most famous appellation in the Southern Rhône and produces complex, full-bodied, and spicy red wines with flavors of black cherry, blackberry, and herbs.
Unique Terminology
Cru – refers to specific vineyard sites that are recognized for producing exceptional wines
Coteaux – describes the hillsides that are planted with vines
Cepage – the blend of grape varieties used in the production of a particular wine
Conclusion
In conclusion, the Rhône wine region is one of the most important and diverse wine regions in France. The region is characterized by its steep slopes and producing some of the most food-friendly wines in the world. We will explore this further in the posts on Northern Rhône and Southern Rhône.
The combination of unique climates and terroir in both the Northern and Southern Rhône makes it possible for a wide range of grape varieties to thrive, resulting in a vast array of high-quality wines – red, white and rose – that are enjoyed all over the world.
Swiss cheese is a type of cheese that is known for its distinct holes or “eyes” and its mild, nutty flavor. While Swiss cheese is now enjoyed all around the world, its origins can be traced back to Switzerland, where it has been produced for hundreds of years.
History/Origins
The history of Swiss cheese dates back to the medieval period, when dairy farmers in the Swiss Alps began producing cheese as a way to preserve surplus milk. These early Swiss cheeses were made using a combination of cow’s milk and goat’s milk and were aged in cool, damp caves to help them develop their unique flavor.
It was important for the Swiss people to make a durable cheese that could age through the summer and last through the winter. They needed to remove water from the curds. Removing water is done through other cheesemaking methods with salt. In the Alps, salt was rare and heavy to transport.
Fires could heat the curd to remove the moisture. Swiss cheese and the Cooked Pressed method of cheesemaking was born.
Over time, Swiss cheese production became more standardized at swiss cheese plants, with the introduction of new techniques and equipment that helped to improve the quality and consistency of the cheese. One of the most important developments in Swiss cheese production was the use of bacteria cultures to ferment the milk, which helped to create the distinctive holes that are characteristic of Swiss cheese.
Swiss cheese became increasingly popular in late 19th and early 20th century United States, where it was often used in sandwiches and as a topping for hamburgers. Today, Swiss cheese is produced in many countries around the world, but the traditional methods of Swiss cheese production are still used in Switzerland, where cheese makers continue to create high-quality Swiss cheeses using the same techniques that have been passed down for generations.
Varieties of Swiss Cheese
Some of the most well-known Swiss cheeses include Emmental, Gruyere, and Appenzeller, each of which has its own unique flavor and texture. These cheeses are often enjoyed on their own or used in a variety of dishes, including fondue, quiches, and omelets.
Aging and Maturity Characteristics
Swiss cheese is a type of cheese that can be aged for different periods of time, which affects its flavor, texture, and aroma. Here are some of the different aging ranges of Swiss cheese:
Fresh Swiss cheese
This is a mild, soft cheese that is typically consumed soon after it is made. It has a creamy texture and a mild, slightly nutty flavor.
Semi-soft Swiss cheese
This type of Swiss cheese is aged for 3 to 4 months and has a slightly firmer texture than fresh Swiss cheese. It has a nutty flavor with a hint of sweetness and a slightly tangy finish.
Aged Swiss cheese
This type of Swiss cheese is aged for 6 to 9 months or longer and has a firmer texture than semi-soft Swiss cheese. It has a nutty, sweet flavor with a sharper, tangy finish.
Extra-aged Swiss cheese
This type of Swiss cheese is aged for 12 months or longer and has a firm, dense texture. It has a rich, nutty flavor with a sharp, tangy finish.
The aging process of Swiss cheese allows it to develop a more complex flavor profile and a firmer texture. Generally, the longer Swiss cheese is aged, the sharper and more intense its flavor becomes. Each age range of Swiss cheese has its own unique characteristics, and the best age range for a particular cheese depends on personal taste and the intended use of the cheese.
Characteristics of Swiss Cheese
Swiss cheese has a semi-hard to hard texture.
It is pale yellow in color with characteristic large, round holes or “eyes”
Swiss cheese has a mild, slightly sweet and nutty flavor with a slightly tangy finish.
It is made from cow’s milk and has a low to medium fat content.
Tasting Tips for Swiss Cheese
Let the cheese come to room temperature before tasting it. This will help bring out the full range of flavors and aromas.
Smell the cheese before tasting it to get a sense of its aroma.
Take a small bite and let it rest on your tongue for a few seconds before chewing to fully experience the flavor and texture.
Pair Swiss cheese with a variety of foods, such as crackers, fruit, nuts, and cured meats. It also pairs well with white wine and beer.
Try different age ranges of Swiss cheese to experience the subtle differences in flavor and texture.
Wine Pairing with Swiss Cheese
Red, white, rosé and sparkling wines all pair nicely with Swiss Cheese
Swiss cheese is a versatile cheese that pairs well with a variety of wines. Here are some wine pairing suggestions for Swiss cheese:
White Wines
Swiss cheese pairs well with crisp, acidic white wines such as Sauvignon Blanc, Pinot Grigio, and Riesling. The acidity in these wines helps cut through the richness of the cheese and enhances its flavor.
Red Wines
Swiss cheese also pairs well with light- to medium-bodied red wines such as Pinot Noir, Beaujolais, and Chianti. The fruity and earthy notes in these wines complement the nutty and slightly sweet flavor of Swiss cheese.
Rosé
A dry, crisp rosé is another good option for pairing with Swiss cheese. Its light and refreshing qualities balance the rich flavor of the cheese.
Sparkling Wine
Swiss cheese can also be paired with sparkling wines such as Prosecco or Champagne. The effervescence of these wines helps cleanse the palate between bites of cheese, while the acidity complements the cheese’s nutty flavor.
When pairing Swiss cheese with wine, it’s important to consider the age and flavor profile of the cheese, as well as the characteristics of the wine. Ultimately,
Food Pairings
Swiss cheese is a versatile cheese that pairs well with a wide range of foods. Here are some food pairing suggestions for Swiss cheese:
Breads and Crackers
Swiss cheese is a perfect complement to a variety of breads and crackers, such as baguettes, sourdough, rye bread, and water crackers.
Fruits
The sweetness of fruits, such as apples, pears, and grapes, pairs well with the nutty flavor of Swiss cheese. Dried fruits, such as apricots and figs, also work well.
Nuts
The crunchiness of nuts, such as almonds, walnuts, and pecans, complements the creamy texture of Swiss cheese.
Meats
Swiss cheese pairs well with a variety of cured meats, such as ham, prosciutto, and salami. It also works well in sandwiches with turkey or roast beef.
Vegetables
Roasted vegetables, such as asparagus, mushrooms, and zucchini, pair well with Swiss cheese. It also works well in dishes with spinach, tomatoes, or caramelized onions.
Soups and Salads
Swiss cheese can be used in soups, such as French onion soup, or in salads, such as a spinach and Swiss cheese salad.
When pairing Swiss cheese with food, it’s important to consider the flavor profile of the cheese, as well as the flavors and textures of the other ingredients. With its mild, nutty flavor and creamy texture, Swiss cheese can be a delicious addition to a variety of dishes.
Cutting and Serving
If your cheese is unsliced and you have a block of cheese, you have a couple of options:
(1) Slicing the cheese thinly and layering on the serving plate
Create thin slices or wider sticks
(2) Make a few parallel cuts on one end of the rectangle to get down to a square block. Then cut across the diagonals and cut each quarter in half to create wedges
With a square piece, slice diagonally
Make a second diagonal slice to cut into quarters
Cut remaining four pieces in half
(3) Cut into cubes
What to Avoid
Color
Browning or discoloration of the cheese should can be scraped or cut off. Chances are this cheese has been stored in plastic wrap for too long.
Rind
Avoid a mushy rind or an ammonia smell.
Storage
Swiss cheese was made to be stored for long periods of time. However, ideally these cheeses should be eaten within about 2 weeks of being cut.
Store in a zip top bag and remove all air. When serving, remove a thin slice where the cut side of the cheese has been exposed to the plastic.
Conclusion
In conclusion, Swiss cheese has a rich history that dates back centuries, and its unique flavor and distinctive holes have made it a favorite of cheese lovers around the world. While Swiss cheese production has evolved over time, traditional methods are still used in Switzerland to create some of the world’s most delicious and distinctive cheeses.
Leave a Comment
What’s your favorite way to use Swiss? Ham and Swiss? On a burger? Simply on a cheese board? Tell me about any special pairings you’ve found over the years!
As always, please leave any questions you have here as well.
Gamay is a red wine grape varietal that is most commonly associated with the production of Beaujolais wines in France. The grape is known for its light body, high acidity, and fruit-forward flavors, which make it a popular choice for easy-drinking wines.
Origin and History
The Gamay grape is believed to have originated in the Beaujolais region of France in the 14th century. It is a cross between the Pinot Noir and Gouais Blanc grape varietals, and it quickly became popular among winemakers in the region due to its resistance to disease and ability to produce high yields. In the early 20th century, Gamay became the dominant grape variety in Beaujolais, and it remains so today.
Aromas and Flavor Profile
Gamay wines are known for their fruity and floral aromas, with notes of cherry, raspberry, and violet being the most common. The wine’s flavors are light and fresh, with a crisp acidity that provides a refreshing counterpoint to the fruitiness. The wine’s tannin level is generally low, giving it a silky, smooth texture that is easy to drink.
Acidity Level
Gamay wines are known for their high acidity, which gives them a refreshing and lively character. The acidity is balanced by the wine’s fruitiness, making it a great choice for pairing with a wide range of foods.
Tannin Level
The tannin level in Gamay wines is generally low, which gives them a smooth and easy-drinking character. This makes them a popular choice for those who prefer lighter-bodied wines with less tannin.
Alcohol Level
Gamay wines typically have a moderate alcohol level, ranging from 11-14%. This makes them a great choice for those who prefer wines with lower alcohol content, as well as those who enjoy easy-drinking wines that are not too heavy or overpowering.
Well-Known Examples
Gamay is a red grape varietal that is most commonly associated with the production of Beaujolais wines in France.
Beaujolais is known for its light, fruity character and is typically consumed young. Beaujolais Nouveau, a special release that comes out each year on the third Thursday of November, is a particularly popular example of this wine.
However, this versatile grape is also grown in other regions around the world, and it is known for producing light-bodied, fruity wines with high acidity and low tannins.
Another well-known example of a Gamay-based wine is Morgon, which is produced in the northern part of the Beaujolais region. Morgon wines are known for their deeper color and fuller body compared to other Beaujolais wines, as well as their notes of cherry and spice.
Top 10 Producing Wine Regions
While Gamay is most commonly associated with the Beaujolais region of France, it is also grown in other regions around the world. Here are the top 10 wine regions for Gamay production:
Beaujolais, France
Loire Valley, France
Burgundy, France
Switzerland
Quebec, Canada
Oregon, USA
Washington, USA
New York, USA
Ontario, Canada
Australia
Each of these regions produces unique Gamay-based wines that showcase the grape’s versatility and adaptability to different growing conditions.
Food Pairing
Gamay wines are known for their high acidity and fruit-forward flavors, which make them a versatile choice for food pairing. Here are some excellent food pairing options for Gamay wines:
Charcuterie
The salty and savory flavors of cured meats like prosciutto and salami pair well with the fruitiness of Gamay wines.
Poultry
The light body and high acidity of Gamay wines make them a great choice for pairing with chicken, turkey, and other poultry dishes.
Grilled Vegetables
Grilled vegetables like bell peppers, eggplant, and zucchini have a smoky, savory flavor that pairs well with the fruitiness of Gamay wines.
Tomato-based dishes
The acidity of Gamay wines pairs well with the acidity of tomato-based dishes like pasta with tomato sauce or pizza.
Spicy foods
The fruitiness of Gamay wines can help balance the heat of spicy foods like Thai curries or Mexican dishes.
Fish
Light-bodied Gamay wines can be paired with delicate fish like trout, salmon, and cod.
Cheese
The fruity flavors of Gamay wines pair well with a variety of cheeses, including soft cheeses like brie and camembert, as well as hard cheeses like cheddar and gouda.
Mushroom dishes
The earthy flavor of mushrooms pairs well with the fruitiness of Gamay wines, making them a great choice for mushroom risotto or mushroom pasta dishes.
In general, Gamay wines are a versatile choice for food pairing, and their high acidity and fruit-forward flavors make them a great match for a wide range of dishes.
Conclusion
In conclusion, Gamay is a versatile grape varietal that produces wines with fruity aromas, high acidity, and low tannins. These wines are easy-drinking, refreshing, and a great choice for pairing with a wide range of foods. Whether you’re enjoying a Beaujolais Nouveau or a more mature Gamay-based wine, you’re sure to appreciate the unique character and flavor profile of this popular grape varietal.
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Have you tried a Gamay wine other than Beaujolais? Let us know your experience with Gamay or feel free to drop a question below.
Wine lovers will commonly come across the term ‘carbonic maceration’ once they become familiar with Beaujolais style wine made from Gamay grapes.
Carbonic maceration is a winemaking process in which whole grapes are placed in a sealed container and allowed to ferment in the absence of oxygen. This process is commonly used in the production of Beaujolais wines and is responsible for the unique fruity, floral aromas and flavors that are characteristic of these wines.
During carbonic maceration, the grapes are not crushed or destemmed, but instead are placed whole into a container, typically a large vat. The weight of the grapes on top causes the grapes at the bottom to burst, releasing juice that begins to ferment naturally due to the yeast present on the grape skins. As fermentation begins, the carbon dioxide produced by the yeast causes the remaining grapes to undergo an intracellular fermentation. This process creates a high level of carbon dioxide within the sealed container, which further encourages fermentation and prevents oxidation.
The resulting wine is typically light in color with a low tannin content and high acidity, making it fruity and easy to drink. Carbonic maceration is a relatively quick fermentation process, often lasting just a few days, and is favored by many winemakers as it can produce wines with unique flavor profiles in a relatively short period of time.
While carbonic maceration is most commonly associated with Beaujolais wines, it is also used in the production of other wines, such as certain Rioja wines from Spain and some Pinot Noir wines from Oregon. However, the process is not suitable for all grape varieties, as it can result in overly fruity wines that lack structure and complexity if used inappropriately.
Beaujolais is a wine region located in eastern France, just south of Burgundy. The region is known for producing light, fruity red wines made from the Gamay grape variety. In this blog post, we will explore the location, climate, and terroir of the Beaujolais wine region.
Location
The Beaujolais wine region is located in the Rhône-Alpes region of eastern France. It is located just south of Burgundy and north of the city of Lyon. The region is bordered to the west by the Saône River and to the east by the Beaujolais Mountains.
Climate
The climate in Beaujolais is classified as continental with mild winters and warm summers. The region is protected from cold northern winds by the Beaujolais Mountains, which act as a barrier to the cold air coming from the north. The summers are warm and dry, which is ideal for grape growing, while the winters are mild with occasional snowfall.
Terroir
The Beaujolais wine region is divided into two main parts: the northern Beaujolais and the southern Beaujolais. The northern part is known for producing wines with more structure and complexity, while the southern part is known for producing wines that are lighter and fruitier.
The terroir of Beaujolais is characterized by its unique granite soils, which are made up of decomposed volcanic rock. This soil is ideal for growing the Gamay grape, which is the main grape variety grown in Beaujolais. The granite soil gives the wines their characteristic fruity flavors and aromas, along with a light body and refreshing acidity.
Grape Varietals
The Gamay grape is the primary grape variety used in the production of Beaujolais wines. It is a thin-skinned grape with a low tannin content and high acidity, which gives the wine its bright, fruity character. In addition to Gamay, a few other grape varietals are allowed in the production of Beaujolais wines, including Chardonnay and Pinot Noir.
Styles of Wine
Beaujolais (bo-gho-lay) wines are known for their light, fruity style, which is achieved through a winemaking process called carbonic maceration. In this process, whole grapes are placed in a sealed container and allowed to ferment in the absence of oxygen. This results in a wine that is low in tannins and high in fruit flavors and aromas.
There are four main categories of Beaujolais wines, each with its own unique characteristics:
Beaujolais Nouveau
This is a young wine that is released on the third Thursday of November each year, just a few weeks after the grapes are harvested. It is meant to be consumed within a few months and is known for its fresh, fruity flavors and aromas.
The quick turnaround from harvest to release is made possible by the winemaking process used for Beaujolais Nouveau, that produces fruity, light-bodied wines with minimal tannins. This process allows the wines to be bottled and released quickly, just a few weeks after the grapes are picked.
The release of Beaujolais Nouveau wines is celebrated with festivals and events throughout the Beaujolais region and beyond. In France, it is a common tradition to serve the wine with a hearty meal of roasted meats and vegetables, while in other parts of the world, it is often enjoyed as a festive and easy-drinking wine to be shared with friends and family.
It is worth noting that Beaujolais Nouveau wines are meant to be enjoyed young and are not typically aged for long periods of time. They are best consumed within the first few months after their release, while they are still fresh and fruity. After that, the wines may start to lose their vibrant flavors and aromas.
Beaujolais
This is the most basic category of Beaujolais wine. It is typically aged for a year and has a slightly more complex flavor profile than Beaujolais Nouveau.
Beaujolais Villages
This category of wine comes from vineyards located in the more elevated parts of the region. The wines are aged for at least a year and have a fuller body and more complex flavor profile than basic Beaujolais.
Cru Beaujolais
This is the highest category of Beaujolais wine and includes wines from 10 specific villages within the region. These wines are aged for at least two years and are known for their complex, rich flavors and aromas. See below for the specific listings of the ten crus of Beaujolais.
Food Pairing with Beaujolais
Beaujolais wines are known for their light, fruity, and easy-to-drink style, which makes them a versatile pairing with a wide range of foods. Here are some food pairing suggestions to help you get the most out of your Beaujolais wine:
Charcuterie: The light and fruity nature of Beaujolais wines make them a great pairing for charcuterie, such as cured meats, pâté, and terrines. The wine’s acidity and fruitiness cut through the rich, fatty flavors of the charcuterie, providing a refreshing counterpoint.
Cheese: Beaujolais pairs well with a variety of cheeses, including brie, camembert, and goat cheese. The wine’s acidity and fruit flavors complement the richness of the cheese, making for a harmonious pairing.
Poultry: Beaujolais is an excellent pairing for poultry dishes such as roasted chicken, turkey, or duck. The wine’s acidity and fruit flavors help to cut through the richness of the meat, while its light body complements the delicate flavors of the poultry.
Grilled Vegetables: The fresh and fruity flavors of Beaujolais wines make them a great pairing for grilled vegetables, such as eggplant, zucchini, and peppers. The wine’s acidity helps to balance the smoky flavors of the vegetables, while its fruitiness provides a refreshing contrast.
Seafood: Beaujolais wines pair well with seafood dishes, especially those that are lighter in flavor, such as grilled fish, shrimp, and scallops. The wine’s light body and acidity complement the delicate flavors of the seafood, making for a refreshing pairing.
In general, Beaujolais wines are best paired with lighter, less rich dishes that allow the wine’s fruitiness and acidity to shine. However, the versatility of these wines means that they can be enjoyed with a wide range of dishes, making them a great choice for any meal or occasion.
Unique Terminology
One unique aspect of Beaujolais wine is the use of the term “cru.” In the wine world, “cru” refers to a specific vineyard or area that is known for producing high-quality wines.
In Beaujolais, there are 10 designated cru vineyards that produce some of the best wines in the region:
Brouilly
Chiroubles
Côte de Brouilly
Fleurie
Juliénas
Morgon
Moulin-à-Vent
Régnié
Saint-Amour
Chénas
Another unique aspect of Beaujolais wine is the use of the term “macération carbonique,” which refers to the carbonic maceration process used in the production of Beaujolais wines.
This process is responsible for the unique flavor profile of these wines and is an important part of the winemaking tradition in Beaujolais. To learn more about this process, see my post on Carbonic Maceration.
A Few Final Facts
One of the ‘dead giveaways’ of a Beaujolais wine is the very light, almost transparent red color. The other marker that quickly identifies a Beaujolais is the “bubble gum” aroma on the nose of the wine. The fresh berry scent is very specific to this style.
Beaujolais wines are light and fruity and can be the perfect wine for sitting on the patio in warm weather or packing a picnic. Beaujolais wines can be lightly chilled, depending on your preference. These wines are very versatile and are great to have on hand during the warmer months.
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Are you new to Beaujolais? Or do you stand in line each November for the prized Nouveau release? Got any questions?
Please leave me a comment below. I’d love to hear about your journey or help out with an answer to your questions!
