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Wine and Cheese: California's Namesakes
By Natalie Corvin

California wines are celebrated throughout the world. How lucky are we to have the best of the best in our own backyard, from North to South, California produces approximately 90% of American wines today. The commercial wine production in California alone is one third larger than that of Australia. If California were a separate country, it would be the world's fourth largest wine producer. Today there are more than 1,200 wineries in the state, ranging from small boutique to large corporate wineries like Ernest & Julio Gallo.

California wines have had a competitive history by comparison to French wines and have swept the French competition by and large since 1976. Most of the state's wine regions are found between the Pacific Coast and the Central Valley. The Pacific Ocean and large bays such as the San Francisco Bay serve as the tempering influences to the wine regions nearby providing cool winds and fog that balance the heat and sunshine. While California's wine regions are generally classified as having a Mediterranean Climate, there are also regions with more Continental Climates. For example areas surrounded by mountain barriers, like some parts of Sonoma and Napa counties are warmer due to the lack of the cool currents influenced by the coast.

The wine regions of California are divided into 4 major regions:

The North Coast which includes most of the Northern California Coast, north of the San Francisco Bay. The Central Coast which includes most of the Central Cost of California and the area south and west of San Francisco Bay down to Santa Barbara County. The South Coast which includes portions of Southern California, namely the coastal regions south of Los Angeles down to the border with Mexico. And the Central Valley including California's Central Valley and the Sierra Foothills.

There are over a hundred grape varieties grown in California, including French, Italian and Spanish varietals as well as hybrid grapes. The seven leading grape varieties are: cabernet sauvignon, chardonnay, merlot, pinot noir, sauvignon blanc, syrah and zinfandel. The 2008 King of the Mountains Cuvee marks the finest vintage from the Semler Estate to date and represents the first proprietary blend employing both the Bordeaux and Rhone varietals grown in the Saddle Rock - Malibu AVA.

The limited-release wine, Semler King of the Mountains Cuvée is a blend of Bordeaux and Rhône varietals. This lays down a solid foundation of cabernet sauvignon supported by syrah, grenache, and mourvèdre) and is dark and rich.

Its alcohol scale is 14.5 percent, but the flavors of each grape are wonderfully balanced and the tannins are thor-oughly tamed. This official wine of the Tour is seamless through to its finish

Kevin Bening of Malibu Family Wines explains, "We are honored to be selected as the Official Wine of the 2010 Amgen Tour of California. It's quite a statement for a boutique operation from Malibu given that the 8 Stage professional cycling race winds it's way south throughout the state of California touching on the wine regions of the Sierra Foothills, Lodi, Napa, Sonoma and the Central Coast.

A part of each sale goes to bring the race back next year. One third of the gross revenue from sales of the King of the Mountains Cuvée and 100% of the profits of event ticket sales goes to the Local Organizing Committee (LOC) which not only funds the entire Stage 8 Overall Finish, but will help keep this world class sporting event coming back to the Conejo Valley.

The exciting conclusion of the King of the Mountains competition (Best Climber) will be decided directly in front of the Malibu Wines tasting room."

While California winemakers increasingly craft wines in more "Old World" or European wine styles, most Californian wines favor simpler, more fruit dominant New World wines. The reliably warm weather allows many wineries to use very ripe fruit which brings out a more fruitful nose rather than earthy styles of wine. It also allows the opportunity for higher alcohol content, as many Californian wines have approximately 13.5% alcohol levels.

The region's soil is a primary element due to the climate and topography in the area, creating the key to the ultimate "fine wine." The Bianchi Winery and Tasting Room is often considered "number one" for the perfect wine producing terroir on the California coast. The vast winery consists of 40 acres in the Paso Robles hills. The Kendall-Jackson Winery is a family owned land that has been in the wine making industry for almost three decades and is a common factor in many local eateries. The William Hill Estate has three distinct tiers of wines under one well established label and is considered to be one of the very best of Southern Napa vineyards, wineries and estates. The Mount Palomar Winery started with a basic concept, folks gathering around the table to tell their guests about the happenings of the day, all the while toasting with a good bottle of wine. However, the Baily Vineyard and Winery is one that is truly a family tradition, in fact the first acre of this vineyard was planted on Mother's Day with the whole family present and to this day, the essence of past and present winemaking is kept intact with the family name.

It only makes sense that a wine enriched region produces a symbiotic match for our precious grape harvest. Again, because of the climate, California has the makings of quality dairy products: cheese. Cheese usually comes from cows, but can also include other mammals such as: sheep, goats, buffalo, reindeer, camels and yaks. The healthiest types of cheese are lower in fat and content. Typically the harder the cheese, the higher in content of fat, with the exception of cream cheese.

The specific historical origins of cheese is debated, however there is evidence that cheese originated from the time period 8000 to 3000 BC during which sheep were first domesticated. It may have been accidentally discovered by storing milk in a container made the stomach of an animal, resulting in the milk being turned to curd or whey. What does this have to do with Southern California cheese? Absolutely nothing, we just thought you might like to know…

California is the second largest cheese producer in the United States, Wisconsin being the first. In 1984, the "Real California Cheese" seal was founded, thus all of those cheese commercials with cows talking… California currently produces one out of every five pounds of cheese made in the U.S. One of the most popular Californian cheeses is "Monterey Jack," which was first made in California missions over 200 years ago. Secondly, California is the country's leading producer of Mozzarella, producing over 33% of the Italian staple.

Whether you are a connoisseur or novice, when it comes to gourmet foods, Southern California wine and cheese transcends all classes. So many cheeses, so many wines, so little time…

Perfect Pairing of Wine and Cheese

Wine and Cheese is like Laurel & Hardy, Guns & Roses, Bill & Hillary, and other combinations that are frequently better than the some of their parts.

But be aware that the common assumption that all wines taste good with cheese can get you in trouble. Some flavorful cheeses can obliterate the wine making it flat and thin. Others are just the right combination. It is a natural pairing, and many sites offer wine baskets that include both wine, cheese and gourmet treats.

Here is a little background, some guidelines and some classic combinations.

Since wines do come in a few thousand variations of sweetness, acidity, body, flavor, smell, color and everything else, you should test out our recommendations (and your brother-in-laws) ahead of any big shindig where your are displaying your gastronomical chops. Don't let this hold you back though because this is part of the joy of wine and food pairing. And remember that you are the ultimate gourmet as to what you like.

Some Guidelines

• White wines are best with soft cheeses with stronger flavors.
• Red wines match best with hard cheeses and milder flavors.
• Fruity, sweet white wines and dessert wines work with many cheeses.
  The more pungent the cheese you choose, the sweeter the wine should be.
  

Classic Pairings

• Blue Cheese with Cabernet Sauvignon, Zinfandel, a TawnyPort, and Sherry.
• Camembert or Brie go great with Chardonnay and Sauvignon Blanc.
• Cahill (Porter) look for light fruity reds like Pinot Noir.
• Cheddars can blend well with Merlot or Cabernet Sauvignon.
• Chevre is semi hard and is winner with Gewürztraminer or Champagne.
• Fontina can be nice with a medium bodied Barbera or Nebbiolo.
• Goat cheese and Feta's can go with Dry Chenin Blanc, Sauvignon Blanc, or Pino
• Gris for whites or Pinot Noir for a medium bodied red.
• Gorgonzola goes with a sweet Riesling, Cabernet Sauvignon or a richly flavored Zinfandel.
• Gouda's go well with Riesling and even bubbly sparkling wines.
• Gruyere is great with Pinot Noir.
• Jarlsberg is a hit with Sauvignon Blanc, Viognier, and light bodied reds.
• Monterey Jack is good with Riesling.
• Roquefort cheese can work with late harvest Riesling.
• Stinky Stilton can pair with Port or late harvest Zinfandel or Cabernet.
• Swiss goes with Pinot Noir.
• Your good English Winsleydale will go with the likes of Chardonnay or try it with a dry Gewürztraminer.

Wine and Cheese Party

1.To begin your wine tasting party planning, you will need to decide what type of tasting you would like to host. There are many versions of wine tastings, from wine and cheese pairings to vertical, horizontal, price point and beyond.

2.Determine your guest list and send invites at least two weeks before your tasting (you may consider utilizing free online invites through: evite.com).

3.Design a tasting card that specifies the type of wine, the producing vineyard, the year and a brief description of the wine (usually found on the wine's label). Make sure that each guest has their own tasting card to record the wine's distinct appearance, aroma, flavor, and cheese pairing nuances.

If you want to keep the tasting a bit more casual, simply supply guests with a pen and paper for them to jot down their own notes. Have them rate the wines - which wine did they like the best, least, etc.

4.To make your event a bit more challenging, offer a "blind tasting" experience. In this case, you still provide your guests with their individual tasting cards. However, you pour each wine without identifying the label (cover bottles with foil or a brown bag and mark with a number prior to serving), allowing them to incorporate all of their senses to identify the respective wines based on the labels' descriptions. The guest that is able to identify the most wines correctly wins a prized bottle of wine or perhaps a book on the art of wine tasting.

5. Decorations for a wine tasting party can range from a white table cloth and candles to Old World, Tuscan faux paintings and vintage bottles scattered throughout your "tasting room." In either case, remember to keep the atmosphere light and engaging. You may consider starting the evening with a bit of wine trivia, just to get the conversation rolling.

6. Still feel like you could use a bit more help in the planning and hosting of the Wine Tasting party? Then check out the SWILL® Wine Tasting Party Kit - includes tasting guidelines, fun invites, a step-by-step guide, wine bags, glass markers and of course, a corkscrew.

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Tips:

1.Typically, when tasting wines, you will want to work from dry to sweet with white wines and progress from light to full-bodied with red wines. Also, it is ideal to start with younger wines and move to the more mature wines at the end. Have your guests sample each wine by itself, assessing the wine's unique color, aroma and flavors.

2.The general rule of thumb for determining how much wine to pour per person is: 2 ounces of wine per glass, per wine for each tasting.

3.Providing plain bread and water between wines, allows for guests to cleanse their palate and sets them up to fully experience the next wine.

What You Need:

• Four to Six Wines
• Appetizers - you might consider offering some light munchies before the tasting
• Loaf of bread - provide plain bread for guests to cleanse palate between wines
• Wine glasses - one per guest
• Pitcher of water - for rinsing glasses and palates between wines
• Dump bucket - for discarding wine before next pouring
• Tasting cards - for describing and recording each wine tasted
• Aluminum foil or brown bags to cover wine bottles if you opt for blind tasting
• Pens and Paper
• Humor - encourage your guests to share their thoughts and humor on each wine
  

This Spring Say Cheese, Say Cambozola Black Label

Often marketed as "the blue brie," Cambozola is a cow's milk cheese, a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. The cheese's name is a portmanteau (name blend) of Camembert and Gorgonzola, its flavor profile combining the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.

Though invented by major German company Champignon circa 1900, only in 1970 was Cambozola patented and industrially produced for the world market. Made from the same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton, the addition of cream to the milk gives Cambozola a richer consistency. It also has to its credit a smooth, creamy texture with a subdued blue flavor. The rind is very much similar to that of Camembert and a considerably milder flavor than Gorgonzola.

The company thinks it is so special it has hired a staff simply to attend events and in-store demos to teach people about the cheese through samplings

Kaserei Champ-ignon is a 101 year old cheese company still owned by the same family. They stand behind the quality of their products as the number one priority. The cheese is crafted in Lauben, Germany, which is located in the Allgau region (southwestern Germany) of Bavaria in the foothills of the Alps. All of the milk comes from small, family owned dairies where the average herd is only 25 cows. Many of the dairies have been supplying milk to Kaserei Cham-pignon for three generations and rely solely on this cheese production to sustain their farms and families.

Cambozola Black Label can be found at Bristol Farms and Gelsons and at some of the smaller independently owned specialty cheese shops. It has very limited distribution on the Black Label right now because it requires special handling that only certain retailers can provide.

This is totally different from other Other Champignon cheeses, such as traditional Cambozola and Champignon (Mushroom Brie), which can be found at Trader Joes, Costco, Vons, Ralphs, Stater Bros., Henry's, Smart & Final, Albertsons, Fresh & Easy and Bevmo, just to name a few.

A glass of wine and thou, Cambozola, with dried blueberries makes a perfect meal anywhere, anytime.

www.champignon-usa.com

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