Archive for September, 2010

Wine, the Web, and Jancis Robinson

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Jancis Robinson has been writing about wine since 1975, authoring some of the world’s most respected books on the subject. She is a wine correspondent of the London Financial Times, and the first non-trade Master of Wine as well an OBE. She considers herself a contemporary of Robert Parker, as well as the author of several books – most notably a massive tome called The Oxford Companion to Wine – as well as several television shows and other broadcast media, Jancis is considered to be the one of the most (if not the most) prolific wine writers on the planet.

Join us as we talk with Jancis about wine, her career, her colleagues, and her huge impact on a generation and a half of wine consumers. We’ll discuss several of today’s hot button issues, and maybe tilt at a windmill or two in the process.

For more information on Jancis Robinson:

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Show #272
(43:51 min 31MB)

All About Comté – Part 2

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Welcome to our video podcast: Comte – The Art of Cheese – Part 2 – Video Show #89.

If you like cheese, you’re probably familiar with Comté. This French semi-hard cheese made from unpasteurized cow’s milk has been produced for hundreds of years, and is still traditionally made in more than 190 cheese dairies, known as the “fruitières” in the Jura region of eastern France. The Jura plateau of the Franche-Comté is the most mountainous (and coldest) region of France stretching from the eastern edge of Burgundy through the foothills of the Jura Alps to the Alps along the border with Switzerland.

It is the first French AOC (label of origin) cheese, guaranteeing the quality of the cheese. Each 40 kilo (about 88 pound) wheel of Comté is made from the milk of many different small farms. The milk is collected at a fruitière, where it is manipulated and transformed under strictly controlled conditions. After its fabrication, the huge wheels of cheese are transferred to a limited number of cellars spread across the region, where they will age anywhere from 4 – 18 months. The taste is variable depending on the age and the season of the milk. It’s typically described as salty, mild, and fruity. Some cheese have strong hazelnut flavors, while others have subtle hints of nutmeg. Wine pairings? Dry whites and lighter reds work beautifully with Comté.

Join us for this first of two episodes covering this fascinating region. We’ll learn some of the history of this region, and what makes this part of France special, but more importantly, how this translates to Comté itself.

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