Archive for June, 2013

25
Jun
13

The Big Announcement:

Change often brings about an element of both excitement and fear. However, change remains a constant element of life that defines who we become. Many of you are familiar with the Noble House Foundation since we began working with it over a year ago and how Noble House supports the change many American Soldiers have experienced through the wounds of combat. Your encouragement and contributions have made it possible for Noble House Foundation to grow into a force to make a positive change as these American Heroes rehabilitate themselves and transition back into the mainstream of American Life.

Today, Scott and I are making a change and commitment to Noble House, and the lives of these wonderful men and women. Part of that commitment means that we must commit to a change for Christopher’s Wine & Cheese. As Noble House has grown we have labored over how to balance the experience of our customers in the shop and the soldiers we serve through Noble House. Hence, we have sought the right person to operate Christopher’s Wine and Cheese to assure our customers get the best service as possible.

As though written in the stars, Sharon Crisman asked about acquiring the wine shop while tasting trough one of our wine flights. As a customer, she appreciates what we have developed as an experience in the shop and shares our love of wine, cheese, and the service we strive to provide people. We continued that conversation until this morning; when Sharon became the new owner of Christopher’s Wine & Cheese.

We appreciate the love and support of every customer and friend we have made over the years and find solace that such a wonderful person as Sharon will experience the same fantastic support from all of you. We will be working with Sharon over the next month as we move into a more extensive role with the Noble House Foundation and hope to see everyone again to introduce you to Sharon personally and enrich the family of wine lovers through sharing a glass one more time.

We hope you will come see us, support Christopher’s Wine & Cheese, Sharon and Noble House Foundation for years to come. Until we see each other again, we raise our glasses and toast you for being a wonderful part of a wonderful experience and supporting a wonderful opportunity for all these positive changes!

https://www.facebook.com/NobleHouseFoundation

10
Jun
13

Cheese: Iberico

Iberico

Iberico is one of the best known and most purchased cheeses in Spain, but it does not have very much exposure in the United States. Here in the states Manchego is the most familiar Spanish cheese followed by Mahon and Idiazabal. So we hope to shed a little light on this wonderful cheese and expose our readers to it.

Iberico cheese is produced only in the province of Valladolid in central Spain. In order to maintain some semblance of order and control of its large cheese production the Spanish government created the Denominations of Origin Certification. This designation controls the name, area, and standards of production to insure a consistent quality product. Iberico is not yet DOC certified but it has applied for certification and hopes to receive it soon. However the dairies that produce this cheese have maintained their own high standards and guidelines since 1987.

Iberico is made with a blend of pasteurized milk from cows, goats and sheep. The combination of these three milks varies from season to season based on the weather and the breeding patterns of the goats and sheep. However the following minimum guidelines are strictly adhered to by the producing dairies. The blend minimums are: cow milk 50%, goat milk 30% and sheep milk 10% In general the cows’ milk provides the flavor and acidity while the goats’ milk provides the slightly tart flavor and the whiter color and the sheep milk adds the richness and buttery consistency due to its higher fat content. With that said, the fact is that the higher the content of the sheep’s’ milk the better the cheese. Iberico’s flavor is herbaceous with a very mild goat tang that blends with the buttery sheep milk to produce a very comforting flavor and aroma. The interior paste has a light yellow white to slight beige color and a mild sheepy aroma. Once the aging 2 month process ends the cheeses are covered with a plastic outer rind that is inedible. This rind is similar in appearance to the one that covers the popular Manchego so Iberico can and is sometimes confused with it, so be careful when you are shopping for it.
In Spain Iberico is usually used as a table cheese served with quince paste (membrillo) but it is also a great melting cheese so it can be used in many recipes. Here are a few suggestions: shred it in an omelet, slice into your favorite salads, melt it over pasta or potatoes and rice entrees. For a tapas serve it with Chorizo or Serrano ham and a hearty bread.

Wine parings: Medium Spanish reds or a good Pinot Noir or Beaujolais or for a white wine try Sauvignon Blanc




RSS Upcoming Events

  • An error has occurred; the feed is probably down. Try again later.

Categories

Recent Tweets

  • Tomorrow night at 6:30pm we welcome Kevin Hicks from Trinchero Family Estates to the shop to showcase a selection... fb.me/1oQ2KDQxe 1 month ago
  • Live Music tonight at 7:30! Holden Bare is back at the shop... playing from 7:30 - 9:30. 1 month ago
  • We had such great tasting events this week! First, Francesca Vajra of G.D. Vajra presented some of her family's... fb.me/85yqK8WdF 2 months ago
  • What talent we have here at Sunset & Vine! Our very own Bennett Larson created these fabulous chalkboard signs. Thanks Bennett! 3 months ago
  • We have exciting news! As most you know, we have run out of room in our current location. So in March we are... fb.me/2QeEySYc9 5 months ago

Pages

June 2013
M T W T F S S
« Apr    
 12
3456789
10111213141516
17181920212223
24252627282930

%d bloggers like this: