Eating mold in Rioja

Eating mold in Rioja

One of the finest wines I’ve ever tasted hails from Spain’s Rioja region. The winery hasn’t changed its methods since starting in 1877. Same presses. Same massive oak fermentation vats. Same cellars. It also differs significantly from its ‘traditional’ winery neighbors: holding its wines long after all others release their vintages, and employs drastically different climate control methods. No fruit or oak bombs here. Earthy, with a plethora of secondary and tertiary notes ranging from blood to game to orange peel. Different. Not for everyone. Continue reading Eating mold in Rioja

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Mac n’ stank: Époisses

Mac n’ stank: Époisses

I love strong cheese. However, some cheeses are so rank they can be a challenge to enjoy. I can tell how much they smell based on level of packaging they require. Paper-wrapped? Mild. Plastic-wrapped? Probably stinky. Shrink-wrapped in a box? Soon, I would find out. Continue reading Mac n’ stank: Époisses