Posts Written OnJune 21, 2010

By Aaron Estes, Cheese Editor As a part-time cheesemonger, I am routinely asked for my recommendations for cheeses. Composing a cheese plate for a party, pairing with a specific wine and making an addition or substitution for a recipe are all issues that I handle in a typical day when standing behind the counter.  And, as we move into the summer months, more and more people are grilling outside and looking for that perfect blue cheese to top their steak, melt over their burger or even toss with a salad of field greens.  Invariably, my first suggestion is “Ewe’s Blue”…

By Evan Dawson, Managing Editor Paul Brock, head winemaker at Lamoreaux Landing Wine Cellars on Seneca Lake, is preparing to leave the winery for a new job as an instructor of viticulture and enology at Finger Lakes Community College. FLCC is expanding its emphasis on wine growing and winemaking and Brock tells us, "It was an opportunity I could not refuse." Brock is well suited to a classroom setting; he's an intellectual who brought new ideas to Lamoreaux Landing and often enjoys discussing and debating winemaking. Under Brock's leadership, Lamoreaux Landing expanded its single-vineyard riesling program in the past year…

By Lenn Thompson, Executive Editor John and Nancy Bruno, owners of Oak Summit Vineyard in the Hudson Valley only do pinot noir. It's the only grape the grow in their 6-acre vineyard. It's the only wine they make. And they are proud of the fact that they only use estate-grown fruit — not always the case in the Hudson River Region. Their website states "There are no other grapes allowed in our wine. What you get in the bottle is what you see in the vineyard." The idea that wine is made in the vineyard has been pushed into the…