Authors, Alcohol & Accolades: Volume 7

"The sway of alcohol over mankind is unquestionably due to its power to stimulate the mystical faculties of human nature, usually crushed to earth by the cold facts and dry criticisms of the sober hour."
--William James

I am back with another volume in my new series, Authors, Alcohol & Accolades. Please check Volume 1 for links to all of the prior installments. Each installment showcases four of my favorite authors, and I have returned to highlight four more, and to delve into their drinks of choice. I have found this to provide a fascinating glimpse into the life of the writers I enjoy and hope you like the interviews as well. You can look forward to further volumes in this series too, and any authors who are interested in participating in future volumes can contact me.

The four authors in this volume all possess a gritty and intense vision, and three of them are bourbon fans as well. Is there a connection there?

Todd Robinson (Twitter: @BigDaddyThug)
Todd's debut novel, The Hard Bounce, was published this past December by Tyrus Books. Set in Boston, this gritty crime novel centers on two bouncers who are hired to locate a missing girl and get caught up in a much more intricate criminal plot. Reminiscent of a hard boiled detective story, this is a cool debut that will keep your interest from page to page. Quirky characters, a sense of humor and a local setting will also intrigue readers. I look forward to future tales involving these two bouncers. Todd is also the editor of Thuglit, a crime fiction magazine, which showcases plenty of gritty short stories.

"I'm a whiskey with beer-chaser guy. The beer depends on my mood. The whiskey depends on my wallet. Bourbon, preferably. I was once a Scotch-only man, but the span during which I was faithful to the Highlands was a particularly harsh period in my life, and as much as I enjoy the whiskey, the association is mean. Scotch is my mean drink. I've told people, if you see me drinking Scotch...ever... I'm in that dark place. Just walk away.

My "drankin'" combo (and yes, it is spelled d-r-a-n-k-i-n) go-to is a Makers Mark chased with Corona. If I'm wearing my fancy pants (and the bar is nicer than the ones I often frequent), my absolute favorites are Franziskaner Hefe-Weisse and Basil Hayden bourbon. The Franziskaner is golden/orange-hued, with a nice spice that is surprisingly light-bodied and refreshing for a wheat beer. Basil Hayden is the smoothest bourbon I've ever tasted, with a light spice, minimal bite, and a butterscotch finish.

Avoid MD 20/20 Kiwi-flavored fortified wine at all costs.

Just saying..."

John Everson (Twitter: @JohnEverson)
If you enjoy erotic horror, then you have to check out John's numerous novels and short stories. For example, Siren is a compelling horror story touching on the ancient Greek legend of the alluring Sirens. Know that a spurned Siren is even a greater peril than an angry Glenn Close in Fatal Attraction. For more intense erotic horror, you must read NightWhere, which is dark, twisted, erotic, gory, depraved, emotional.....and I loved it. With its extreme elements, it is certainly not a book for everyone but if you can handle it, you will be richly rewarded with a fascinating novel. It reminded me of the work of Clive Barker. Kudos to John for presenting such a shocking and compelling book.

"Back in high school…er, I mean college… I couldn’t stand beer. While my friends tilted back Little King Cream Ales and Miller Genuines, I kept my fingers wrapped firmly around a bottle of Canadian Whiskey. In my 20s, a friend introduced me to Samuel Smith’s Nut Brown Ale, and my whole outlook changed. I didn’t instantly love it, but it was different than anything I’d ever tasted, and I began exploring the world of amber and darker beers. That first Sam Smith’s ultimately launched a 20+ year infatuation with brown ales… usually English Brown Ales. I’ve gone through my Bass, Boddington’s and Wells Bombardier phases, but nothing has proven as consistently drinkable to me as Newcastle Brown Ale. I’ve found a few microbrews around North America that have beers to rival Newcastle… but none of them are bottled and shipped anyplace near Chicago. If you’re on the East Coast, look for Hook & Ladder Backdraft Brown, or if you’re near Vancouver, don’t miss Granville Island’s Nut Brown. If you are south, Abita Brewing’s Turbodog has a nice malty finish, but only if you get it on tap. It loses whatever it is I love about it when bottled. And Denver’s Pints Pub brews a great John Bull Brown Ale that, sadly, never gets beyond the pub’s four walls.

Lest you think that all this malt and hops ruined my appreciation for whiskey, fear not. Around the time I settled on Newcastle as my beer of choice, I also discovered wheated bourbons… while a pricey Pappy Van Winkle is perhaps the most perfect sipping bourbon ever, I find day-to-day while sitting at my computer writing, there is nothing quite as satisfying as a cold pint glass of Newcastle with a chaser shot of Makers Mark bourbon at its side."

James Tuck (Twitter: @JamesTuckwriter)
James, a professional tattoo artist, is also the author of the Deacon Chalk series, dark urban fantasy about an occult bounty hunter who has to deal with vampire, were-creatures and other deadly monsters. Deacon Chalk is a bad-ass protagonist and his adventures are intense, action-filled rides through a perilous and supernatural obstacle course. Your pulse will race throughout every Deacon Chalk tale. Start with Blood & Bullets and I am sure you will be hooked. The newest Deacon book, Blood & Magick, is due out on March 5.

"I'm a bourbon man. Given my choice I'll take a shot of bourbon with a water or sweet tea or apple juice chaser. I also love trying new bourbons. So far my favorite is the Wild Turkey Honey Bourbon but if I'm going straight, plain bourbon I'll take Buffalo Trace. I've also been experimenting with my own infusions so in about 6 weeks I'll get to taste my Apple Pie, Espresso, Blackberry, Honey Pear, and Pineapple Upside Down Cake recipes. Hell yes I'm excited about that.

I don't mind rum based drinks, especially in the summertime, they're usually fruity and refreshing while still being able to knock you on your ass. But my favorite mixed drink is a Red-Headed Slut. Jagermeister, Peach Schnapps, and Cranberry juice. It doesn't sound like it would be as delicious as it is but it is hands down the winner when I am out with friends and not drinking for effect. You can get it as a slammer shot or over ice if you are looking to sip it. It's a delight either way."

Jeff Salyards (Twitter: @JeffSalyards)
Jeff's debut novel is Scourge of the Betrayer, a dark military fantasy and the first in the Bloodsounder's Arc. Though it is fantasy, there seems to be a gritty reality to its depiction of its characters and the military. The mysteries within the tale unravel slowly and it draws you deeper and deeper into the story. There is a fierceness to the tale and once you finish it, you will be craving the sequel. Political intrigued, mysterious magics, intense combat, compelling characters, and more will attract readers.

“You don’t have to go home, but you can’t stay here. . . 

"There was a time that I drank to get drunk. Well, that was last week. But I mean drank *only* to get drunk. What is more excessive than excess? That’s how I drank. So taste wasn’t really a consideration and I wasn’t especially. . . discerning. Boones Farm, Night Train, Jeremiah Weed, a case of the Beast, Vick’s cold medicine, whatever. Being a big guy with a lot of bloodstream, and at the time, possessing a Herculean tolerance, it used to be the cheaper the better. Bargain bin at Piggly Wiggly? Sign me up! Brown bag? No shame in that--it’s recyclable!

"By now, my days of debauchery and unbridled hedonism (mostly) behind me, or at least (somewhat) less frequent, I am much choosier. In fact, I’m sort of a beer snob now. Which is ironic, since my early days of drinking mostly involved bottom shelf liquor and cocktails mixed in garbage cans. I’ve got particular fondness for Erdinger, Erdinger Dunkel, Franziskaner (not to be confused with Frankensteiner) Hefe-Weiss, most anything from Belgium, Fat Tire and plenty of other American micro brews.

"And I’ll always have a soft spot for a really well made Long Island Ice Tea. I’ve sampled them all over the place, and it’s hit or miss, with a whole lot of miss. It’s awfully tough to find one that is strong enough to be worth the price without tasting like cobra venom, or goes down smooth without being cloyingly sweet. And striking the balance of potent and tasty, even at presumably good bars, seems to be incredibly rare art form. I like art. Especially drinking it."

Rant: Are Vegetarians Dooming Our Environment?

Meat lovers are sometimes cast as environmental villains however maybe the situation is different. Maybe vegetarians and vegans pose a greater threat. It is a situation worthy of deeper examination.

Vegetarians and vegans often claim that their dietary lifestyle is better for the environment, that raising animals for meat creates far more greenhouse gases. This claim is accepted as a truism by many and few people question it. However, considering the vital importance of battling climate change, we need to seriously question all of our assumptions. Any significant mistakes that we make could be devastating. Asking questions about such widely held assumptions should be acceptable.

Based on some new evidence, it is possible that vegetarians and vegans could be dooming our environment more than meat eaters.

A new article published in The American Journal of Clinical Nutrition discussed a French study which tried to ascertain whether plant based diets were more environmentally friendly or not. The study confirmed that growing plants created less greenhouse gases than raising animals. However, that is only one part of a larger equation and is not determinative of the end result. When everything else is considered, a diet high in plants may actually lead to more greenhouse gases than a meat heavy diet.

How can that be true? It is because vegetarians and vegans need to eat lots of produce to create the equivalent amount of energy and calories that would be gained from a smaller portion of meat. When you add up the amount of greenhouse gases created by the larger amount of plants needed for a meat equivalent diet, the total may very well be larger than the meat total.

As an illustrative example, let us assume that the production of one portion of meat causes four times the amount of greenhouse gases as one portion of veggies. The problem is that a person may need to eat five or more portions of veggies to gain an equivalent amount of energy as that one portion of meat, which means their total greenhouse gases would be greater. The study indicated numerous people who ate more of a plant based diet were probably causing more greenhouse gases than those who are a more meat based diet.

The study is not definitive but it should make you reconsider your assumptions. Sustainability is not black or white, but is rather a complex issue where numerous factors need to be considered. Don't automatically assume eating meat is worse than eating plants. That is an overly simplistic viewpoint and doesn't take into consideration matters such as the total amount of plants that are necessary for a proper diet.

So stop demonizing meat eaters.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. **********************************************************
1) Chef & Owner Anthony Caturano is about to reawaken Gravy Sundays at his newly reopened Prezza. Keeping in the longstanding Italian tradition of family and food, “Gravy Sundays” provides Old World-style comfort cuisine this winter. Menu features include the following: Fritto Misto (preparation changes weekly - $14); Tagliatelle & Meatballs (homemade, hand-cut tagliatelle with San Marzano tomatoes and meatballs - $16); and, Chicken Parmigiana (with homemade gnocchi and tomato - $24). Other homestyle signature dishes that Prezza serves up in true “Gravy Sundays” fashion are the Potato Gnocchi a la Bolognese (rustic meat ragout, tomato, porcini cream, Pecorino cheese – appetizer: $15; entrée: $30) and Homemade Meatballs, Sausages & Ribs (tomato, polenta - $26).

For reservations, please call 617-227-1577

2) On Monday, March 18, from 6:30pm-9:30pm, the Joslin Diabetes Center will host its 9th Annual Spoonful of Ginger event to once again benefiting Joslin’s Asian American Diabetes Initiative. It will feature some of Boston’s finest chefs for a food tasting at the beautiful Art of the Americas Wing at the Museum of Fine Arts.

Guests will enjoy an evening of gourmet dishes prepared by some of Boston’s most renowned chefs, including Joanne Chang, Andy Husbands, Ming Tsai, and Jasper White. Proceeds benefit Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI), which strives to enhance the quality of life and health outcomes for the rising number of Asian Americans living with diabetes, as well as working with Joslin in their commitment to finding a cure. At this year’s event, Joslin Diabetes Center will honor Eva and Nick Chau, Dr. C. Ronald Kahn, M.D., and celebrity chef Ming Tsai for their contributions to the AADI’s mission and the Asian American community.

Cost: Tickets are $250 each.

For Tickets: Call 617-309-2512, e-mail Kevin.Hudson@joslin.harvard.edu or visit: www.joslin.org/ginger

3) On Wednesday, February 27, from 6:30pm-8pm, Alma Nove invites food and wine lovers alike to join them for “A Taste of Tuscany” – a fun and informative tasting event which explores a selection of wines paired with cuisine from the Tuscan region of Italy. Chef de Cuisine, Jim Caputo, has carefully selected dishes that reflect Tuscan Italian flavors to complement the wines of the evening. Wine Director Carrie Casagrande of Alma Nove and Director of Italian Wine, Ciro Pirone, from Horizon Beverage, will discuss the featured wines while Chef Jim Caputo will discuss how the Tuscan dishes complement the evening’s wine selection.

Featured wines include:
- Castello di Montauto Vernaccia di San Gimignano
- Nozzole Chianti Classico Riserva
- Frescobaldi Vin Santo

Reservations are required as this is very intimate event limited to 15 people. To reserve a spot, please call 781-749-3353.
Cost: $35 per person + gratuity

Castello di Amorosa: A Taste of Italy in California

How many wineries do you know which possess their own medieval torture chamber? You can find one at Castello di Amorosa in the Napa Valley, a winery with its own authentic Tuscan castle. Maybe they need the rack, iron maiden and other torture implements to handle unruly guests in their tasting room?

The origins of the Castello di Amorosa winery extend back to the late 19th century. In 1885, Vittorio Sattui, an Italian immigrant, established the V. Sattui winery in San Francisco. Prohibition put an end to the winery yet it would be resurrected fifty years later by Dario Sattui, his great grandson, in 1972. Dario reopened V.Sattui in St. Helena and it did well enough that Dario was able to expand. He bought a property in Calistoga in 1993 and then started construction of a Tuscan castle and winery, which opened in 2007.

Castello di Amorosa specializes in Italian style wines, though they make some standard wines too, such as Cabernet Sauvignon and Chardonnay. It is their Italian-style wines though which intrigue me and I recently received some media samples of several of their wines. Unfortunately, their wines may be difficult for others to locate as they only sell them directly to the public. They are not available in wine stores or restaurants, and do not currently ship to Massachusetts. However, these wines are worth seeking out if you can find a means of acquiring them, such as a friend in New Hampshire or Connecticut.

The 2011 Dolcino Gewurtztraminer ($24) is made from 100% Gewurztraminer, a blend of estate fruit and some purchased fruit. The term Dolcino is an Italian diminutive for being "lightly sweet," which reflects the style of this wine. The wine is aged only in stainless steel, has an alcohol content of 12%, and about 1849 cases were produced. This wine has a typical Gewurztraminer profile, both aromas and flavors, but is slightly sweet. It is a well made wine, balanced and complex, and is an excellent companion to spicy Asian fare. It tastes more European than California, and I recommend it.

The Italian word Gioia means Joy and the 2011 Gioia Rosato di Sangiovese ($24) brought me much Joy! This Rosé, made from 100% Sangiovese, was aged only in stainless steel, has an alcohol content of 13.1%, and about 1642 cases were produced. First, the alluring aromas, bright fruits, tantalized my nose and once I tasted it, the melange of complex flavors thrilled my palate. Strawberry, plum, raspberry, cherry, mild citrus and herbal hints. Dry, crisp acidity, and a satisfying finish. An excellent food wine, and something you can enjoy year round. Drink one glass and I bet you finish the entire bottle that same day. Highly recommended.

The 2009 Sangiovese ($30) is a blend of 90% Sangiovese and 10% Merlot, and I had high hopes for this wine after my experience with the Rosato. It didn't let me down. The wine is aged for 18 months in French oak, has an alcohol content of 14.5%, and about 3531 cases were produced. Again, the aromas were seductive, bright cherry, herbs and spices, and it tasted wonderful. A complex blend of flavors, including black cherry, plum, spices, vanilla and mild herbal notes with a tinge of earthiness. A lengthy finish, smooth tannins and a wine that made you crave more and more. It reminded me more of a traditional Sangiovese style than a modern one. Another highly recommended wine.

Castellana means "The Lady of the Castle" and the 2008 La Castellana ($68) is a Super Tuscan-style blend, containing 70% Cabernet Sauvignon, 16% Merlot, and 14% Sangiovese. The wine is aged for 20 months in French oak, has an alcohol content of 14.6%, and about 1634 cases were produced. There are two basic styles of Super Tuscan blends: a Chianti style (heavy on the Sangiovese) and a more Bordeaux style (usually heavier on Cabernet Sauvignon/Merlot). I have a strong preference for the more Sangiovese heavy Super Tuscans, such as the Isole e Olena Cepparello and the Fontodi Flaccianello.

Thus, the Castellana wasn't the type of Super Tuscan that I usually gravitate to, but I found it to be an excellent wine. It is a complex and intense wine, yet the tannins are manageable and it doesn't pulverize you with its flavors. Dark berries, black cherry, a little tartness, a rich spiciness and hints of mocha. A lingering finish is very pleasant, and it probably would be best with a hearty dish, from a juicy steak to a Bolognese Tagliatelle. I would love to see what Castello could do with a more Sangiovese heavy Super Tuscan.

The next time I am in Napa, I will have to visit Castello di Amorosa, to taste more of their wines, and o hopefully catch a peek at their torture chamber.

Sake Statistics: Ups & Downs

"Facts are stubborn, but statistics are more pliable."
--Mark Twain

We all know that statistics may not be reliable and can be twisted and slanted to fit one's point of view. However, they can sometimes be useful for some general observations, especially if the discussion includes numerous facts. I want to present some Sake statistics, to give my readers some general indicators on matters such as the number of Sake breweries, rates of consumption, exports figures, and more. Just understand that some of these figures are tentative and different sources may have different figures. Overall, I believe recent statistics indicate a potentially hopeful future for Sake.

Sake Breweries:
It may surprise you that during the early part of the 19th century, there were over 30,000 Sake breweries in Japan. In comparison, that is greater than the current number of wineries in France, though France is almost twice the size of Japan. However, as the century passed, the number of Sake breweries began to drastically decrease so that by 1923, there were only about 10,000 breweries left. That significant reduction did not slow and by the 1960s, the number of breweries had dropped to around 4000.

Unfortunately, this pattern has continued and several years ago the Sake industry was declared to be a fukyo gyoshu, a depressed industry. As of March 2012, there are approximately 1272 Sake breweries remaining, a decrease of about 30 from 2011. In comparison, California has about 3500 wineries. The number of Sake breweries is now less than 5% of what existed during the early 19th century. There are Sake breweries in all 47 prefectures of Japan, though it is only recently that Kagoshima Prefecture started producing Sake.

Around 310 of the existing breweries, a mild increase since the prior year, produce only tokutei meishō-shu, basically premium Sake. That is a good sign, indicating a slight increase in those breweries that produce only higher quality Sake. As a hopeful and inspiring aside, though a number of breweries in the Tohoku region sustained damage, some seriously, from the earthquake and tsunami of March 2011, none of them closed. It is unknown how much longer this constant decrease in breweries will continue however we can hope that it stops or slows significantly.

Sake Production:
With the decrease in the number of Sake breweries, it is logical that there would be a decrease in Sake production as well. And that has been true until 2011. Prior to 2011, there usually were decreases each year except for the occasional aberration. For example, in 2004, about 524 Million liters were produced and then in 2005, that decreased down to 499M liters. There was an increase in 2006 to 513M liters but 2007 saw another reduction, down to 505M liters. By 2010, annual Sake production was reduced to about 440M liters though 2011 saw a rough 1% increase. Based on incomplete data from 2012, it appears there might continue to be another slight increase. That is hopeful but the increases are so minor that it is far from definitive.

Sake Consumption in Japan:
Accompanying the decrease in production and number of breweries, there has been a continued drop in Sake consumption during at least the last twenty years or so. Since 1989, Sake consumption has decreased by more than half. A portion of the decreased Sake consumption is due to a general decrease in Japanese consumption of all alcohol, also referred to as alcohol-banare. During the last ten years, total alcohol consumption has dropped by about 10%. Though Sake consumption has continued to decrease during the last couple years, the decrease seems less than other alcoholic beverages so it actually is doing better than those other alcohols. Sake currently accounts for about 7% of all alcoholic beverages consumed in Japan.

Part of the reason for the decrease in consumption is that the younger generation often views Sake as an old person's drink. It is not seen as hip or cool. They much prefer beer and whiskey though some Sake breweries have tried to start marketing to these younger people, to put a more hip spin on their products. It remains to be seen how well that marketing will work.

Sake Exports:
Japanese exports of Sake are one of the few areas where constant growth has been seen. Unfortunately, exports only constitute about 2% of production so its significance to the bottom line in Japan is low. However, it seems to possess much potential for growth and could play a far greater role in the future. Due to the growing popularity overseas, Japan might want to devote more efforts to exports.

Back in 1989, the value of imported Sake into the U.S. was only about $6 Million and by 2000, the value had grown to $10.4M. Since then, except for a brief hiccup in 2009, there has been constant growth so that the value of imported Sake in 2011 was approximately $41.7M, a quadruple increase in ten years. That was a record year for imports to the U.S. In fact, 2010 and 2011 were both record years for total Japanese exports of Sake, topping out at about 14M liters. Partial numbers for 2012 seem to indicate this growth will continue.

The U.S. is the primary importer of Japanese Sake, accounting for about 25% of exports, with South Korea in second place and Taiwan in third place. Back in 2007, Taiwan occupied second place and Korea was not even in the top four. However, there was a sudden Sake boom in Korea in 2008 and it has continued since then. I am very pleased that Sake consumption in the U.S. continues to grow, as well as even reach record levels. However, more growth in U.S. Sake consumption is desirable and we need to do all we can to promote it.

The Future:
There are some hopeful signs in these statistics but no guarantees. The best figures, and greatest increases, seem to be exports and Japan should explore raising the percentage of Sake they export, to reach new markets and help their bottom line. That is not going to be easy and companies that assist breweries in export might also do very well. Breweries have to continue marketing Sake within Japan, trying to reach the younger generations so that new generations of consumers will embrace Sake. I will do my part to help promote Sake in the U.S. but many more people are needed to contribute to this effort as well.

Rant: Sandwich Bread, Thin or Thick?

"The bread must be wafer-thin. It is nothing more than a vehicle to convey the filling to the stomach."
--The War & Colonel Warden by Gerald Pawle

Winston Churchill loved to eat and drink, and he possessed some strong opinions in that arena. In addition, Churchill used food and alcohol as a tool of diplomacy.

I have been reading Dinner with Churchill: Policy-Making at the Dinner Table by Cita Stelzer, a fascinating book that details how Churchill used dinner parties, picnics and other food & wine events to further diplomatic ends. The book also details some of his food and drink idiosyncrasies, likes and dislikes, from his great love of Champagne to his sandwich preferences.

Churchill preferred very thin bread on his sandwiches, his focus much more on the fillings, such as roast beef.  Is there a perfect size for sandwich bread? Does it depend on the type, size and nature of the fillings? Or is it all a matter of preference? How does a restaurant decide on the proper size of the bread for their sandwiches?

Based on a quick and unscientific poll, people are divided and it seems it might be more a matter of preference. Some agree with Churchill that the fillings are most important and the bread should be very thin. I am in agreement with those who feel the type of bread is dictated more by the type of sandwich. For example, a grilled cheese sandwich, which might be thin on fillings, needs a thinner bread. Yet a thick cheeseburger needs a thicker bun but not too thick. There should be a proper ratio of filling to bread, and that ratio is somewhat a matter of preference. However, the size of the bread is only one factor and the texture of the bread is important too. A thin slice of a thick textured bread may work as well as a thicker slice of bread with a lighter texture.

Restaurants must find a way to please the vast majority of their customers with their bread to fillings ratio. That is probably a good reason why so many sub shops use a similar sized roll for their sandwiches. And it also probably why so many loaves of sliced bread have very similar sized slices. You can find thick and thin sliced breads, but they are more the exception than the norm. Some restaurants are more apt to take chances with their bread choices, which is riskier as they stand to alienate some sandwich lovers. For example, did they use too big of a roll for their hamburger? Or too little of a bun? Is their grilled cheese much more bread than cheese?

Do you prefer thin bread, like Churchill, or thicker breads? Does it depend on the type of sandwich?

Pairing Cheese & Sake

I love cheese and I am far from alone. Informal polls on Twitter indicate a significant number of people who would prefer a cheese plate to a sweet dessert after dinner. Wine and cheese is often touted as a good pairing but it can present problems. In fact, some people suggest pairing beer with cheese as it entails far less problems. I have a different solution, pairing Sake with cheese.

Cheese has far more problems with red wine as opposed to white, and that is primarily because of the tannins in red wine. Most cheese is salty, which tends to heighten the impact of the tannins, making your mouth extremely dry. Usually that is not a pleasant feeling. To resolve that issue, white wines, which have no tannins, generally pair better with cheeses. Sake, which also has no tannins, avoids this problem with saltiness in cheese. When you consider how well Sake interacts with salty soy sauce, you can understand why cheese doesn't pose a problem to Sake.

Pairing white wines with cheese can be a problem sometimes too. Aged cheeses, which may have strong flavors and are rich in fat, may overwhelm white wines. That is why red wines are sometimes paired with such cheeses, despite the potential salt and tannins issue. Once again, Sake can be the solution as there types of Sake which can handle aged cheeses very well.

As I mentioned in my prior post, The Science of Sake & Food Pairings, Sake has an intriguing chemical composition which allows it to pair well with almost any type of food. Both Sake and cheese contain lactic acid, which means they can possess complementary flavors and aromas. As I mentioned before, Sake is usually rich in umami and that works well with other umami foods, including cheeses. It is usually the aged cheeses which possess the most umami, like a fine Parmesan or aged Gouda.

The diversity of Sake also contributes to its versatility. There are dry Sakes with high acidity which work well with smooth goat cheeses or similar soft, spreadable cheeses. A fresh, bright Namazake would work well in that situation too. An earthy Kimoto or Yamahai, rich in umami goes well with aged cheeses, or even the strong flavors of a blue cheese. Or try an aged Koshu Sake with such cheeses. The sweetness of some Sakes will also work with cheese, helping round out any edges in the cheese. Try a lightly sweet Sparkling Sake, which can work well with cheese like a Sparkling wine might do.

When I have introduced Sake and food pairings to people, they have seem the most surprised, and pleasantly so, by how well Sake and cheese work together. Cheese is certainly not a traditional Japanese food, but that doesn't mean that Sake can't pair well with it. Sake avoids the problems of wine & cheese, as well as possessing its own advantages that make the pairing so effective.

The next time you create a cheese plate for a party, and are looking for a more unique presentation, why not accompany the plate with a few different Sakes and let everyone see how each Sake works with the varied cheeses. I am sure your guests will enjoy the experience, as well as learn something.