Produced and Bottled By

A term found on U.S. wine labels, indicating that not less than 75% of the wine was fermented at the address on the label, and that the wine was bottled at that address. See VINTED AND BOTTLED BY.

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).

Pomace

The mashed up solid residue of skins, stems, seeds and pulp that is left over after grapes are pressed. Pomace is often simply spread on vineyards where it decomposes. Or more enterprisingly, it can be… Continue reading

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