Khikhvi (KEEK-vee)

Rare variety from the Republic of Georgia where it is still grown.

Blue cheese generally makes most red wines taste richer and livelier.

Answer: False.

While I love blue cheese, I usually don’t pair it with red wine. Extremely salty and pungent, blue cheese’s aggressive, palate-coating flavors strip the flavor of virtually all dry red wines, making them taste insipid and washed-out. Just about the only wine that has the intensity and body to counterbalance a blue cheese’s forceful character is a powerhouse like Port, because it is both sweet and fortified. The combination has been considered a European classic for centuries. (For more on pairing cheeses with wines, watch my video on wine and cheese parings here).

Colonial Quaff

Colonial Americans of the eighteenth century drank wine liberally as part of a healthy lifestyle. Folk medicine pamphlets of the time suggest wine and herb/ wine tonics as remedies for everything from warts to injuries… Continue reading

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