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The All American Cheese and Wine Book

Winemaker's Notes:

by Laura Werlin Published by Stewart, Tabori and Chang, 2003 Hardcover, 336 pages, 10.0 x 8.4 x 1.2 inches They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource. The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.

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Testarossa Vineyards:
Testarossa Winery, located in the historic Novitiate of Los Gatos, approximately sixty miles south of San Francisco, was founded by the husband and wife team of Rob and Diana Jensen. Leaving high-tech careers behind, they started Testarossa by producing 25 cases in their garage. Today, Testarossa produces over 15,000 cases annually, and we have earned hundreds of 90-point-plus scores on our win... Read more
Testarossa Winery, located in the historic Novitiate of Los Gatos, approximately sixty miles south of San Francisco, was founded by the husband and wife team of Rob and Diana Jensen. Leaving high-tech careers behind, they started Testarossa by producing 25 cases in their garage. Today, Testarossa produces over 15,000 cases annually, and we have earned hundreds of 90-point-plus scores on our wines from all the top wine publications. The name Testarossa (Italian for "red-head") was a nickname given to Rob when he was a university student in Italy. Read less

by Laura Werlin Published by Stewart, Tabori and Chang, 2003 Hardcover, 336 pages, 10.0 x 8.4 x 1.2 inches They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource. The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.

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