Farmstead Cheeses and Wines: Jeff’s Blog

The Cheese Plate
Here’s a reprint of an article that I wrote a way’s back for the Alameda Sun, on how to construct a proper cheese plate. I hope that you enjoy it.

The Cheese Course
Almost everyday, someone comes into my shop and asks for help in putting together a Cheese Plate. A lot of [...]

At the shop, we’re often asked how much wine and or cheese  to purchase for a party or special  event.
Here’s a few tips:
Wine

Assume that everyone attending is going to be drinking (in other workds include children and teetotalers in your count)
Assume that everyone will consume three glasses over the course of the evening.
You’ll get [...]

On my Spanish wine tasting trip (aka The Jorgé Ordoñez Death March) in March, we were privileged to eat many typical dishes. One particular standout was Gazpacho Manchego, a mixed game stew with tomatoes and cumin, served on a type of savory flatbread, communal style.
On our way to the restaurant, I [...]

Wow!  I just found out that I was chosen “Entrepreneur of the Year” by the members of the Alameda Chamber of Commerce!
2007 has been quite a year for Farmstead: Best Wine Store awards from two publications, and now this.
We must be doing something right!

…or don’t, actually.
Once every two weeks or so, on my days off, I go on a “busman’s holiday,” where I surreptitiously tour local cheese or wine stores.
I learn a lot on these tours: what new products are in the marketplace that I may not know about, new ways of presenting items, and [...]

Excerpted with permission from PinotFile, an excellent weekly newsletter on Pinot Noir
Making Sense of Alcohol
Alcohol content in wine, mainly ethyl alcohol, is expressed in percent by volume of the total liquid. Brix (symbol Bx) is the measurement of the ratio of dissolved sucrose sugar to water in a liquid such as grape juiceand is expressed [...]