May 26th 2015
The ABC of Biodynamics
Turning biodynamically-treated compost at Granton Vineyard in Tasmania. Credit: Mark Smith.
There are a just handful of really hot topics in the world of wine right now and one of them concerns an ap
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May 14th 2015
How Many Kinds of Wine Are There, Anyway?
“What kind of wine is this?” is a question heard frequently in the Formaggio Kitchen Cambridge wine corner. Wine is categorized and merchandised so many different ways today that it's not surprising
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Apr 9th 2015
Vieilles Vignes: Do Old Vines Make Better Wine?
Gnarly 90 year-old grenache vines in the Languedoc
Vieilles vignes is a phrase you frequently see on French wine labels. These are somewhat mysterious words since, though it’s obvious they refer to vi
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Mar 17th 2015
Matcha, Sencha, Gyokuro, Hojicha: A Guide to Ippodo's Japanese Green Teas
Ippodo Matcha
Matcha, gyokuro, sencha, hojicha, these are familiar terms to Japanese tea lovers, but to many Americans they’re still pretty obscure. To be honest, I think it’s hard to find really gre
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Jun 23rd 2014
Getting to Know Your Syrups: Molasses, Sorghum, Cane Syrup and Golden Syrup
Steen’s Cane Syrup
Profile:
Golden brown, sweet, molasses-like flavor without the bitterness, not too thick - maple-syrup-esque viscosity.
Process:
Let’s start from the beginning, with the sugarcane
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Feb 4th 2013
The Rennet Story: Animal, Vegetable and Microbial
Ruggles Hill Creamery Ada's Honor - made with microbial rennet
Microbial rennet is derived from molds that are able to produce a coagulating enzyme and are viewed as vegetarian appropriate – however,
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