The Fresh Blog

Wine, Bernoulli, and Wisconsin Cheese

Hi, thanks for checking out the Fresh Blog!

My goal as the author of this blog is to chatter a little bit about something of interest that I read or came across during the week. I tend to skim articles or check out Facebook postings from my favorite vineyards and magazines – such as Wine Spectator and Santé – on a regular basis and I reference these articles and postings whenever possible. I intend to make a point of talking about a food-related as well as wine-related topics each time.

Have you heard of Vinturi? There is no secret that certain wines change when given time to breathe, especially complex reds. When wine is properly aerated it develops characteristics and personalities you may not have been able to taste without aeration, letting you have the experience the wine maker intended.

Vinturi is a product that gives you a speedy way to decant (or aerate) wine. It uses Bernoulli’s Principle of fluid dynamics, which states that, as the speed of a moving fluid increases, the pressure within the fluid decreases.

In the case of Vinturi, its internal design “creates an increase in the wine’s velocity and a decrease in its pressure. This pressure difference creates a vacuum that draws in air which is mixed with the wine for perfect aeration.” Oh yeah, it makes a neat sound too: a little “slurp” as it happens.

From what I have read, it is getting mixed reviews. Some people swear by it, some people say it makes little difference. So, as an experiment I am going to get a Vinturi and try it out. If you have any comments, or if you have already tried it, please post your thoughts.

Now, for the food related chatter I promised. Cheese! Right now I am working on the list of cheeses that we will offer. Along with the French, Italian, German, Spanish, English and Irish, there will definitely be Wisconsin cheeses. It is what makes us who we are, and from experience I can say our dairy is substantially better than that of “Happy California cows”.

This week, I invite you to explore and shock your palette; take a chance and try something crazy whenever you can. Get some Bleu Cheese, some dark chocolate, and a nice nosy Italian vino (such as Sangiovese or Chianti) and see how they play together. I also recommend a fresh or aged goat cheese, honey, and something sweet and sparkling, like Toad Hollow Risque – one of my favorites.

Do this with your friends! Wine and cheese isn’t snobby, people are. Open a bottle of good wine, get a bunch of grapes and have some cheese and chat with friends! All in all, it is a lot of fun – everyone likes to taste, nobody hates to eat. And it is a good way to bring friends together and learn.

Until next time! Have you entered the Grand Opening Giveaway?

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