Reservations are closed

The "I only speak wine bottle French" 

dinner and tasting is sold out.

Join us on Saturday, June 8 

for our official "Unofficial Tasting"

Check the website for details!

http://aws-pittsburgh.blogspot.com/

Qui coupe le fromage?

With thanks to my friend Jordo Schultz for reminding me about this. Your friends at the AWS Pittsburgh Chapter like to help you to feel comfortable in any eating or drinking situation.  Our next tasting will be based on French food and wine, so we thought that we would give you some advice an iconic French food – Cheese!

No meal is complete without a cheese course, but how to cut the cheese like the French is the question. So many rules!  Most of them make sense, though, since how you cut the cheese has to do with leaving a decent serving for the next person, and then leaving the cheese in the best shape to keep it.

The Logic Behind How the French Cut Cheese

There’s reason to the way French people cut their cheese. It’s to ensure a fair distribution between the rind and the dough. The taste is usually stronger next to the rind, and you also want to be polite and leave some dough for everybody. In many French cheeses, you don’t eat the rind. It’s not that it’s bad, but it might be very strong in taste, or too hard to bite into. Storage of the remaining cheese is also taken into consideration.

Individual Servings of French Cheese

Most French methods about cutting cheese show you how to cut the whole cheese (as for serving it in a buffet for example). In a restaurant, the waiter will usually cut the cheeses for you. But the difficult part is knowing how to help yourself to a single serving of cheese when you are presented with a whole selection, at a friend’s house for example.

In this case, you will just cut one cheese serving, for yourself, and that’s when, if you don’t know how to “couper le fromage”, you could make a big faux-pas, and ruin the plateau de fromages!

 Serving French Cheese

If you’re hosting, you should also present your “plateau de fromages” with several knives, so you don’t use the same knife to cut a mild cheese and a Roquefort. If there’s only one knife, you may use your piece of bread to wipe it clean before you cut another cheese.

Quality cheese is expensive in France. It should be offered only once (i.e. you don’t ask for seconds) and people should take only what they can eat. If you over indulge in “le plateau de fromages”, the hosts might be under the impression that they didn’t feed you enough during the meal. In other words, cheese is a delicacy, not a main course.

Storing French Cheese

To store the cheese, put the cheese back in its own wrapper (or box), or change wrapper, so the smell of a stronger cheese doesn’t affect a milder one.

Keep the cheeses in the bottom of the fridge, in the vegetable drawer, which is the coldest and most humid part of the fridge. Or better keep it in a cold cellar. A French cheese expert would say it’s “sacrilège” to put cheese in the fridge since it stops its maturation. But, if you don’t have a cold cellar handy, and don’t want your camembert running miles away, the fridge will have to do!

Soft rind cheeses (Camembert, Brie) and washed rind cheeses (Munster, Livarot) can be kept out of the fridge for 2 to 3 days if they are at their best, if they are left in their packaging and wrapped in a damp cloth. Take the cheeses out of the fridge at least one hour before serving and prepare your cheese platter in advance. A cheese which is too cold will lose a big part of its flavor.

Do you know why round French cheese (such as Camembert) come in a round wood box? It’s to store the open cheese (you may also put the box in the oven to serve a warm cheese – very practical :-)

If you still have a minimum of half a cheese left, then put it back in its wooden box and keep the box on its side, with the open part of the cheese up. It will prevent the cheese from running out of its rind. It will run a bit, but inside the rind, so when you serve it again, just cut the excess of rind and you’ll have a decent looking cheese.

To store and to serve cheese, “une cloche à fromage” is also useful: it will keep insects and odors away when serving on the table.

How to Cut Round French Cheese (Camembert, Coulommiers, Reblochon) And Heart Shaped Cheese (Neufchâtel)

You should cut these French cheeses like you would cut a round cake, into triangle shape portions.

How to Cut Large Size French Round Cheese (Brie)

They are presented whole or in portions (triangle). It’s rare that someone will serve a whole brie cheese (it’s big). But if they do, then cut it like you would a pie. You’ll have a long, thin piece. If it’s too much for one serving. you may cut it in two and leave the half for another guest. If you get a portion of the cheese – much more common, you should follow this technique:

• Cut the “nose” off (but in an angle, never cut the nose off parallel to the rind of the cheese, this is a big “no-no” in cheese etiquette).
• Then you cut another diagonal slice,
• Then you cut perpendicular to the end rind, so each slice will have a bit of end rind on them.

 How to Cut Pyramid Shape French Cheese (Valençay) And Cylinders (Charolais)

Again, cut it like a cake, but this time all the way through the height of the cheese.

How to Cut Square French Cheese (Maroilles)

Cut it like a cake, starting with a diagonal cut, which gives two triangles, then cut each triangle in half and so on (it then leads to 4, 8 or 16 equal parts). If you are only helping yourself, you can do the math and start from the middle of the cheese and cut just a slice.

There is however another technique and its use has to do with storage.

• Cut your square cheese in half.
• Then, starting from the side without the rind (what before was the middle of your cheese) cut parallel slices moving towards the rind.
• When you had enough, you can then push the two parts together and “close” your cheese: now you have a rectangular shape cheese.

With that cut, the dough will be contained inside the rind, and won’t run.

How to Cut French Blue Cheese (Bleu D’Auvergne, Fourme D’Ambert)

The flavors are concentrated in the marbling. Blue cheese cut into slices (Roquefort) should be laid flat, and cut into parallel slices, starting on the core side. Then you can cut smaller portions in a diagonal kind of way.

It’s likely this cheese will not make neat servings and will crumble a bit. It’s an art form to be able to maneuver this cheese with your knife and bread. Do not touch any cheese with your fingers!

How to Cut French Log Cheese (Sainte-Maure De Touraine)

Simply cut your French log cheese in parallel slices, first removing the end part if need be (so you don’t get all the rind). In the case of Sainte-Maure de Touraine, you should first remove the straw to avoid breaking the slices!

How to Cut Slices of Wheels (Comté, Morbier)

The cheese should be considered two parts: the core (close to the center of the wheel) and the rind (the part farther from it).

You start on the core end, by cutting long slices parallel to the rind (so it’s mostly dough, with 2 small rind parts on each end). If the long slice is too big, you may cut it into 2. Then, at about mid-cheese, you change technique: you cut perpendicularly to the rind (so no-one is left at the end with only a piece of rind)

How to Cut Very Hard French Cheese (Extra Old Mimolette)

They can simply be broken or cut into shavings with a vegetable peeler.

How to Serve Yourself Runny French Cheese (Mont D’Or)

It can be served warm or cold. If it’s cold and not very ripe, you may be able to cut it like a pie with a knife. But if it’s warm or ripe (and then very runny inside) you should serve it with a spoon!! You may eat the rind or not, it’s up to you.

Reminder

Join us as we “strike a blow” for the underappreciated members of Vitis Vinifera!  With the help of Joe and Ruth Barsotti of Barsotti Wines, we will be presenting six unusual (and delicious) grape varieties so that we can expand our palates.

“Curse the Zinfandels!” Take the leap into . . .

“The Grape Unknown!”

WEDNESDAY, 10, 2019

Evergreen Community Center

3430 Evergreen Rd, Pittsburgh, PA 15237

7:00

PLEASE REMEMBER TO BRING YOUR WINE GLASSES. 

 The cost for members or guests

$25

Please reply before April 6, 2019 to:

kedred2006@gmail.com

Or you may reply to:

 412-979-6565 or 412-979-9594

Mail your check, payable to AWS to:

Robert Dering

38 Perry Lane

Pittsburgh PA  15229

Don’t forget to visit the website for directions, useful tips, and recipes.

http://aws-pittsburgh.blogspot.com/

Our next tasting will feature wines from Napa Valley!

What makes Napa Valley so special?

The short answer to that is “pure luck.” And, pure luck translates into a great combination of soil and climate for wine grapes. The conditions are so favorable for growing wine grapes that a grower could almost do a poor job of farming and still get pretty good results.

But, most growers and winemakers there aren’t content with “pretty good.” They want to grow great grapes and make wonderful wine! So, the third, key element is people. People who are fanatical about what they do. Any winemaker will tell you that if the vineyard grows superlative fruit, they are 90% of the way home. Their job is to try not to mess it up.

The fact that the valley is small and produces only 4% of California’s wine adds to the “luck” when it comes to demand. If you look at the most famous winegrowing regions worldwide, the soils aren’t alike. Grapes are hearty and adaptable. But, they have some key things in common. The soils are usually well drained and not particularly good. You’ll find gravel in Bordeaux, chalk in Champagne and slate in the Mosel.

Napa Valley soils are diverse.

 Over the last 10 million years, massive collisions of the earth’s crust created the mountains and valleys in Napa Valley. Repeated volcanic eruptions spewed rock, lava and ash, and created some of the small knolls you see as you drive through the valley. Changing sea levels sent flood waters in and out of the valley, depositing layers of sedimentary clay and sand of vastly different ages. 

The valley is just over 30 miles long and up to four miles wide at the widest point. So, the two very different mountain ranges that form the valley have a major influence on the composition of the valley floor.

Overall, the soils are considered moderately fertile, so the response is to be rather stingy with the water and fertilizer. Years can go by between boosting the nitrogen or potassium.

Climate

The San Pablo Bay, at the southern end of the valley is the key to the climate. Most days of the growing season tend to be warm but, the breeze picks up late in the day and the fog moves in during the evening, allowing the grapes to ripen slowly and evenly. The marine influence decreases as you move north through the valley, which explains why it’s suitable for many different varieties. Heat-loving varieties dominate the middle and northern areas and varieties that do best in cool conditions are concentrated in the south. 

All winemakers want the same thing.

Growers and producers worldwide want to have just enough sun to get the grapes ripe and not too much more. And, every region has complaints. In Napa Valley, they worry about too much heat. In Burgundy, they worry about not enough. Everyone worries about rain at harvest. It’s best if it’s dry.

WEDNESDAY, MARCH 13, 2018

Evergreen Community Center

3430 Evergreen Rd, Pittsburgh, PA 15237

7:00

PLEASE REMEMBER TO BRING YOUR WINE GLASSES. 

 The cost for members or guests

$30

Please reply before March 8, 2019 to:

kedred2006@gmail.com

Or you may reply to:

 412-979-6565 or 412-979-9594

Mail your check, payable to AWS to:

Robert Dering

38 Perry Lane

Pittsburgh PA  15229

Don’t forget to visit the website for directions, useful tips, and recipes.

Click here for our homepage

SAVE THE DATE! HOLIDAY PARTY!

SPECIAL COMBINED CHAPTER TASTING EVENT!

Sunday, March 24th

SPECIAL TASTING EVENT:

Franciacorta - The Other Italian Sparkling Wine

Our Regional Vice President, Rich Ryba, has arranged a Skype tasting with the Berlucchi winery at the Harmarville Comfort Inn. We have used this venue before for the Sherry tasting event and the people there are great hosts. Berlucchi is an icon in the world of Italian wine and a pioneer of the classical method in Franciacorta, whose passion gave origin to the very first Franciacorta in 1961.

We are hoping for a large turnout. Our response is an indication to this winery of how interested the American Wine Society and our region is in Franciacorta wines and in Berlucchi Winery. They are very excited about this event and we want us to reciprocate that excitement.  Specifics about the time will follow soon.

What is Franciacorta?

Most wine drinkers assume “if it’s Italian and bubbly, then it must be Prosecco”. If you like sparkling wine and Italian wines, you’re probably already know about prosecco (and Lambrusco). Well, there’s another Italian sparkling wine: Franciacorta.

If you haven’t heard of it, don’t worry. Franciacorta is one of Italy’s best kept secrets because they keep most of it for themselves. And, unlike places with a history of winemaking such as Tuscany, Franciacorta got its DOCG status as recently as 1995. But that doesn’t make it any less of a wine.  It means is there’s more to discover.

Franciacorta Is Made in The Champagne Method

Named for the region where it's produced, Franciacorta wine is made in the “Champenoise” style or Traditional Method, so Franciacorta has a lot more in common with Champagne than prosecco. That’s why you hear some refer to Franciacorta as Italian champagne. Rather than getting the sparkle from a second fermentation in the tank, as prosecco does, Franciacorta becomes carbonated during its in-bottle secondary fermentation, giving it a drier, more yeasty taste.

Don’t Call It “The Champagne of Italy" 

Yes, you’ll hear Franciacorta referred to as Italian champagne. While Franciacorta winemakers take their methods from Champagne, it remains a truly Italian wine. Yes, the name means, literally, “short France,” but that’s more of a historic reference to Charlemagne than it is to Champagne.

While Franciacorta is like Champagne in that the two primary grapes used are Chardonnay and Pinot Noir, they stray from the French by allowing Pinot Blanc into the mix. The production is also heavily regulated: wines can have up to 85% Chardonnay, 10% Pinot Noir, and 5% Pinot Blanc and each different designation of Franciacorta is required to spend specific amounts of time, aging, and contact with the yeast. 

It’s the Sparkling Wine of Choice for Italian Fashion Houses

Having been named the official wine of Milan Fashion Week several times, it’s no surprise Franciacorta wines are deeply connected to Italy’s fashion elite. That means when you see editors and celebrities sipping glasses of bubbles next to a runway, it’s almost certain those glasses are filled with Franciacorta. There’s even a designation of Franciacorta called Satèn (which must have a minimum of 50% Chardonnay and up to 50% Pinot Blanc) named for the region’s connection to Milan and the fashion industry. The Satèn style is stored at lower pressure, so its carbonation is much more smooth, like satin.

Franciacorta Is Food Friendly

As a dry sparkling wine, the pairing options for Franciacorta are pretty much endless. Polenta, delicate pastas, white fish, and roasted meats are always good options, especially considering the region’s many lakes and the fact that it’s in polenta country. Franciacorta's location in Lombardy places it in the rice bowl of Italy, which means risotto is great, too.

CHECK THE BLOGSPOT OFTEN FOR MORE DETAILS!

CLICK HERE FOR THE HOME PAGE

Leftovers again!

The REAL Most Wonderful Time of the Year

The day after Thanksgiving, or as it’s become known lately, Black Friday, is the real holiday, but not because of the sales and shopping.  No crowd, no stress, no gifts – just leftover food! If you’re like me, you have stuffing on the brain. Thanksgiving is the meal I most look forward to all year (especially when Chef Mark is doing the cooking), and that’s largely because of the leftovers sandwich that comes the next day. After the Thanksgiving dinner leftovers are stashed safely in the fridge for the night, it seems only right to give them the attention they deserve when they inevitably re-emerge the next day.

Reheated Thanksgiving dinner plate

You kept declining the offer to “make you a plate,” but they wouldn’t let you leave without it. Now, you’re hungry and that congealed mess of browns, greens and smattering of reds looks delicious. Pair it with a Beaujolais, because you’ll probably already have some left over anyway, and it worked for dinner, so it will work with a bit of everything. 

Georges Duboeuf Beaujolais Villages

PRODUCT CODE: 000007237

Roast turkey (no cranberry), provolone and arugula on ciabatta sandwich

We welcome this Italian twist on an American classic and recommend pairing it with an Albariño, because sometimes there’s no need to overthink things.

Casa Do Valle Grande Escolha Vinho Verde Portugal 2014

PRODUCT CODE: 000049841

Turkey Pot Pie

The meat pie, an old American standby, goes back to the Roman Empire, when live birds were sometimes cooked under the pie crust. Don’t worry. Your bird will be cooked (twice, in fact). Pair it with a barrel-fermented chardonnay. The oak complements the turkey, gravy and crust. 

Chateau Ste Michelle Chardonnay Columbia Valley

PRODUCT CODE: 000006813

That last slice of pumpkin pie

The remaining slice is a sweet start to the morning after and, a glass of sherry makes everything better. If you’re going to get the jump on your holiday shopping, you might as well get a head start on eggnog, too. An Oloroso sherry makes a nice choice.

Bodegas Yuste Aurora Oloroso

PRODUCT CODE: 000074886

Green bean casserole

We have a hunch why this dish appears only once per year.  What goes best with this soggy, defrosted green bean casserole bathed in mushroom soup concentrate? If you love it, go for Sancerre. We won’t judge.

Florian Mollet Sancerre 2016

PRODUCT CODE: 000048684

Cold yams and marshmallows

Last night it was a warm, sweet side dish with butter and maple syrup. In our opinion, adding a spongy sugar confection to an already sweet carb makes it a dessert, so warm it up like you would apple pie and enjoy it with a dessert wine like a Vin Santo or a Passito di Pantelleria Ben Ryé.

Domaine Sigalas Vin Santo Santorini 2009

PRODUCT CODE: 000073743

Happy Thanksgiving from The Pittsburgh Chapter of the American Wine Society!

Click here for the blogspot!

Yortuk and Georg Approved!

The Festrunk Brothers approved!  We had a “wild and crazy” tasting last evening.  We enjoyed food and wine from Eastern Europe, thanks to many of our members.

 

The food was provided by Renee Ralke, Melissa Passafiume, Mary Ann Hirt, Doe Ferrance, Susan Randal, Terry Germanoski, Mary Eld, and Julie Underwood.  We thank all of you!

The Menu  

APPETIZERS

AJVAR (ROASTED EGGPLANT AND RED PEPPER SPREAD)

HRUDKA

SALAD

COUSCOUS SALAD

MAIN COURSE

PIEROGI

CHICKEN PAPRIKASH WITH SPAETZLE

HALUPKI (STUFFED CABBAGE)

DESSERT

BAKLAVA

AUSTRIAN APPLE CAKE

The WInes

Giocato Chardonnay 2015 (#18239  $11) from Slovenia  100% Chardonnay 

White Dry 2015 (#49103  $16) from Armenia Armavir  70% Kangoun 30% Rkatsiteli

Wines of Illyria Blatina 2012 (#99327  $16) from Hercegovina  100% Blatina

Kavaklidere  Çankaya 2015 from Anatolia Emir, Narince, Sultana blend

Carski Emporia Rose Mostar 2016 (#38913  $16) from Hercegovina  100% Blatina

Wines of Illyria Stone Cuvee 2014 (#9326  $16) from Hercegovina  90% Zilavka 10% Bena

Wines of Illyria Vranac 2012 (#37751  $17) from Hercegovina  100% Vranac

Wines of Illyria Plavac Mali 2012 (#38654  $18) from Hercegovina  100% Plavac Mali

Click here for the blogspot

Board Member Elections Tomorrow!

Board Member Nominations Accepted

Chairperson                     Thom Harding

Vice-Chairperson             Kevin Dering

Treasurer                         Robert Dering

Membership Chair           Santina Balestriere

Program Chair                 Melissa Passafiume

Procurement Chair          Terry Germanoski

There was no nomination for the position of Secretary.  The Secretary's duties will be assumed by the Program Chair.

The voting will take place tomorrow, Wednesday, November 14, 2018 prior to the dinner and tasting.

You can still register for our annual nationality dinner!

Eastern Europe

WEDNESDAY, NOVEMBER 14, 2018

Evergreen Community Center

3430 Evergreen Rd, Pittsburgh, PA 15237

7:00

PLEASE REMEMBER TO BRING YOUR WINE GLASSES. 

 The cost for members or guests is $35

RESERVATIONS LIMITED TO 30 DINERS

Please reply before November 10 , 2018 to:

kedred2006@gmail.com

Or you may reply to:

 412-979-6565

or

412-979-9594

Mail your check, payable to AWS to:

Robert Dering

38 Perry Lane

Pittsburgh PA  15229

Don’t forget to visit the website for directions, useful tips, and recipes.

Click here for our homepage!