Farmstead Cheeses and Wines: Jeff’s Blog

Here’s my latest article from the Alameda Sun: Getting Beyond Chardonnay I find that the more wine I drink, the more I appreciate white wines. For me, white wines have more variety in style, balance and flavor than reds, and they’re certainly more refreshing when it’s hot out. This month, we’ll discuss a few lesser [...]

I’ve written yet another article in the Alameda Sun, this one on how to construct a cheese plate. I hope that you enjoy it. The Cheese CourseAlmost everyday, someone comes into my shop and asks for help in putting together a Cheese Plate. A lot of these folks seem daunted at the prospect. It’s understandable [...]

Sparkling Wine 101 Most of us associate sparkling wines with festive occasions – especially the traditional New Year’s Toast. So what better time to discuss Champagnes and their relative sparklers than right now? Almost all the world’s winemaking regions produce sparkling wine from a wide variety of grapes. Champagne is a region in France, and [...]

Tips from the Wine and Cheese Guy Turkey Wines No, not wines from Anatolia (although they are starting to produce some great wines in Turkey); this month, we’re talkin’ turkey – gobble gobble – and the wines that go or don’t go with them. Here’s the deal: you’ve got 25 people coming over for a [...]

Another Alameda Sun Article…… The Twenty Minute Rule Like the Three Bears of the nursery story, most of us tend to serve our wine either too warm or too cold, hardly ever just right. We seldom serve wine at proper temperature, and this contributes to almost as much bad-tasting wine as bad wine itself. The [...]

Here’s My article on Fondue, from the 12/14/05 Alameda Sun: Do You Fondue? It’s wintertime here on The Island, and thoughts turn to melted cheese. That’s right, it’s Fondue Time! Personally, I can’t think of a better way to eat some cheese. The name fondue comes from the past participle of the French verb fondre [...]