Wine & Words

With its profound, beautifully rich body and sweet notes of dark chocolate, cherry, and vanilla, this impressive lot from Counter Culture's partners in Papua New Guinea is one of the most exciting coffee discoveries of the year.
 
Cupping Comments from Coffee Review
Overall Rating: 93 points 
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This blue from southeastern France is creamier than Roquefort, owing to the fact that it is made from cow's milk rather than sheep's. The terrain near Auvergne is craggy and desolate, and thus, better suited to raising sheep than cows. Even so, the region manages to produce enough cow's milk to eke out its small annual production of Bleu d'Auvergne. Bleu d'Auvergne is great crumbled on a tossed salad. You should also try a small piece on a slice of apple for a beautiful, healthy midday snack.

* Made from unpasteurized cow's milk.

Historically, in the world of cheese, the use of black wax was reserved for premium products. For example, in the 1970s, black waxed Gouda was the top of the line. Nowadays, a rainbow of wax colors is used across the quality spectrum. Some of the more traditional producers have maintained the tradition of coding quality by wax color, one of which is England's Tuxford & Tebbutt.
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We had a lot of people interested in our "Chards & Cabs" Featured wines last week, so we're extending it for another week. But we also had a lot of enthusiasts for our Talmard Macon-Montbellet 2005, and they took to heart our admonition that there won't be any more of this vintage. We've got three bottle left (as of this writing). So we're replacing the Talmard '05 with a lovely Domaine Alain Normand Macon La Roche Vineuse 2007.
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