I’m going to make one more quick comment about cheese and then mercifully drop the subject.
There is a cheese exchange in Wisconsin. Only two percent of U.S. cheese is exchange-traded but the exchange rates are used to set wholesale prices. Kraft is the largest seller on this exchange, often sending prices down. Kraft is accused of depressing exchange prices then buying its wholesale product cheap from producers. The authorities are upset and investigating. Cheese heads may roll.
And, a footnote to the Feta dispute. The three finalists in the world feta competition were Denmark, the largest feta-style maker; Greece, the current owner of the name “feta”; and the United States, all-around cheese super-power. We won — we won first place. Eat that, Euroweenies.
The cheese world is a brutal catch-as-catch-can place. Do not play cheese games at home. (Important safety tip.)
Regardless of what the weather has been like, Spring is here and I want all of you to be prepared. Right now go out and buy a case each of Rhone Reds such as St. Joseph, Provence dark Roses and some sauvignon blanc. As I will be doing the same, I’ll keep you posted as to good values.
This is important because between now and August your wine consumption should be informal, fun and relaxing, and outdoors. No stuffy or precocious affairs, but a rather easy, “have a glass with lunch and be refreshed” is the best way to get the most out of the growing season. Hell, have a glass with breakfast.
Many of us are afraid to open up a whole bottle just to have a glass with lunch during a break from scratching and clawing in the yard. One way to ease in on this is to get used to sherry.
I know this sounds dainty and little old lady entertaining the bishop-ish, but look at the advantages. An open bottle of Tio Pope will last about a month, so you needn’t worry about wasting any. A habitual open bottle will also make available that bit of de glace sherry that you should use for light sauce but don’t because you never have any. Also don’t forget about the taste.
Actually sherry is an acquired taste, especially light fry ones like Tio Pope, but once you’re in it’s hard to get out. For years I read wine/food matching essays by Frenchmen recommending sherry with salads, fish and other light courses instead of the more traditional white wines such as chardonnay. I ignored it, but then one day I took the suggestion of a good friend and professional chef. “You pick and taste so much while cooking that we’re stuffed when we sit down with our guests. Sip sherry and you’ll pick less and have a good appetite for dinner.” Trust me, it works.
Once I really enjoyed the stuff, I started pouring a glass with lunch and with light dinner courses. It’s as if I found a whole new world. In fact, dryish sherrys tend to go better with many cheeses such as montrachet and brie than other wines. (Oh no, cheese again.) Also, sherry has that certain bite that blends well with the rough sandwich you eat outside between bouts of mauling your landscape with gas-powered equipment. Try it — trust Pongo.
Every September, I feel as though I didn’t enjoy summer as much as I had planned. This year I’m determined to relax a little more outside while digging and with guests. A thought-out wine plan is a good foundation.