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The age-old European tradition of pairing cheese and wine is more popular than ever in the states.

Informal restaurants and retail stores continually pop up everywhere, promoting the gourmet lifestyle.

In general, cheese and wine produced near the same region compliment one another. In the world of wine and cheese pairing, advice is highly subjective. A contrast between flavors can be delightful. Sweet
and salty flavors pair well together; however, neither flavor should overwhelm the other. Robust blue cheeses like Stilton can be matched successfully with equally strong red wines, while more delicate, creamier cheeses like brie need an intense fruity white or fruity red wine. Sancerre wines from the Eastern part of the Loire valley in France pair nicely with Crottin de Chavignol. Similarly, Spanish sherries both dry and sweet and Cabernet Sauvignon are excellent partners for Manchego. A creamy goat cheese may be the perfect partner for the remaining Sancerre. Strong, pungent cheeses such as Pont l’Evêque or Taleggio go well with young, full-bodied wines, such as Merlot or sweet dessert wines. Personal preference varies so it is wise to sample an array of pairs.

The grand finale to any cheese and wine pairing is a blue-veined Stilton and vintage Port, a classic match that makes for a satisfying end to any meal. It produces a toffee-like characteristic, which is a surprisingly delicious experience. Variety is of key importance. Have an assortment of different wines and cheeses on hand. Each individual’s palette is as unique as the cheese and wine. Wine and cheese are a classic.

• Sparkling wines go with mild, buttery triplecream cheeses (St. Andre, Explorateur).
• Simple, young wines (sauvignon blanc, Sancerre) go with soft, young cheeses (goat cheese).
• Chardonnays and full cabernets go well with semi-soft cheeses (Brie, Camembert).
• Medium-bodied reds (pinot noir, Côtes du Rhone) go with hard, stronger-flavored cheeses (Parmesan, Gruyère, aged cheddar).
• Sweet/dessert wines go with pungent blue cheeses.

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Heard the news…Spain rivals Italy in ethnic food category in the United States

Spain has become an epicenter of culinary activity and is the fastest-growing ethnic food category in the United States. Serrano ham, piquillos, and tapas are readily found in local supermarkets. Imports of Spanish cheese and olive oil have more than doubled in the past five years. Spain is the world’s largest producer of olive oil; more than 1.4 billion liters were manufactured in 2002.

Its olive oil is in high demand due to its reputation of being healthier than oils from other sources.

Our Spanish line has increased tremendously. We carry over 50 items directly imported from Spain. Our Serrano boneless ham is dry-cured in the traditional manner and delicious served with Epicure’s sweet Membrillo, a European quince fruit.

Our Spanish line of specialty cheeses, such as Murcia, Al Vino and Torta del Casar and are true Spanish delicacies.

In a country with a wide range of culinary styles, one Spanish cheese has moved into the mainstream; Manchego. The U.S. Department of Commerce reports that the United States is one of the world’s largest consumers of Manchego, importing almost 4 million pounds last year. Epicure Foods imports over nine varieties, each one unique in its aging process and flavor.

A traditional dish in Spain consists of cheese accompanied by Membrillo and nuts. Aguibal Marcona Almonds (the queen of almonds) are imported directly from Spain. These delicious almonds are shorter and plumper than the typical North American Almonds, and are absolutely fantastic. Tapas, nuts, and Membrillo are popular accompaniments for a truly mouthwatering cheese platter. Tim from Aquibal states “Having lived and visited Spain for many years, we can only come to the conclusion that the most authentic artisanal and cutting edge cuisine can be found within the Iberian Peninsula. The passion of Jamon Iberico or boquerones or any of the most amazing seafood and charcuterie in the food world could only be completed by the worlds best cheese – manchego, valdeon, cabrales and the list goes on.”

Spanish foods have become less exotic and more mainstream. From local delis to grand supermarkets, Spanish cuisine has exploded onto the marketplace and is here to stay. Loyal consumers have become accustomed to
the pure natural flavor that only Spanish imports can offer.

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Natural and Organic Foods have caused a transformation in today’s marketplace. “Health” has become an enormous issue. Retailers and manufacturers want their products healthy and processing is key. Health-conscious buyers worry about the potential deleterious effects of pesticides and chemical fertilizers.

The booming “natural food” category now contains factors of equitable trade practices and humane treatment of animals. The organic foods industry is also changing. What was once a relatively small number of family-run farms producing organic products now includes large corporate owners.

What is organic food?

Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones and organic food is produced without using most conventional pesticides.

Is organic food the same as natural food?

No, they are not the same. Claims such as free-range, hormone-free, and natural, can still appear on food labels. But this is not the same as “organic.” Only food labeled “organic” has been certified as meeting USDA organic standards.

The USDA has developed strict labeling rules to help consumers know the organic content of the food they buy. An Organic seal may be placed on food products that are at least 95 percent organic. Products with less than 70 percent organic ingredients may only list organic ingredients on the side panel of the package. No organic claims can be made on the front of the package.

Epicure Foods is ready for the New Year with a selection of Organic and Natural products. Select from our specialty imports made with only pure and natural ingredients. The Montchevre cheese line contains no hormones, additives, or preservatives. Our Organic Valley cheese and butter line clearly depicts the USDA organic seal. Rieme lemonades and syrups are made with natural plant extracts and be sure to try
our organic polenta from Zerto.

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This year’s harvest for olive oil is very promising. In Spain, the Aguilar Estates have been readying their tractors and nets for this year’s 2006 harvest of Picual, Arbequina and Manzanilla olive varietals. Quality and quantity this year are on par with what Spaniards would consider “una buena cosecha” – a good harvest year.

Aguibal oil is so unique and impressive that Wine Spectator wrote a review of Aguibal “Andalusian Gold” in the October 2006 issue. “Having such a venerable magazine review our product and subsequently LOVE what they tasted, validates Aguibal’s commitment to quality and excellence” says Soraya Aguilar, whose father produces Aguibal in Jaen, Spain.

The Aguilar family in Linares Spain harvests each olive variety every November at Finca Aguilar, a consortium of three highly productive single estate groves that encompass different locations throughout the province of Jaen. Each estate is drip irrigated, and cared for on a daily basis, creating an optimum environment for olives to flourish.

The resulting freshness and quality is the gold standard for single varietal extra virgin olive oil. The taste of Aguibal is what sets it apart, always fruity and fresh, and always in the natural style of each of our three olive types: Picual, Arbequina and Manzanilla.

Arbequina oil is perfect for finishing pasta, due to its buttery-rich texture and hints of tomato. In Spain, Aguibal oil is used to dress white fish or any variety of goat cheese. Unique for the fact that this is an Andalusian arbequina (most arbequina comes from Northern Spain – Cataluyna), it continues to be a favorite of the Aguilar family while winning over the palates of olive oil aficionados across the world!

Our personal relationship with Aguibal enables us to offer the most traditional and highest quality olive oil available. As always, Aguibal single-varietal extra virgin olive oils are readily available from Epicure and we expect the 2006 fresh harvest oils to arrive in early December.