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Listen Up: Episode 23, Whey is Bae and Wine is Fine

Listen Up BY lindsay o'rourke 11/03/2015

 

We’re talking about two things that make us melt—wine and cheese—on the newest episode of A Few Things with Claire and Erica on Heritage Radio. Get your fill of cottage cheese, queso, and those beloved curds (heyyy, Midwesterners!), all of which are having a moment. For wine drinkers (and the lactose-intolerant), we ask Michael Drapkin of the wonderful Kingston Wine Co. for all his best vino tips. Snooty sommeliers—thanks, but we’ve got this covered.

 

Episode 23: Whey is Bae and Wine is Fine // LISTEN

Special and amazing guest: Michael Drapkin of Kingston Wine Co.

Let’s talk about: Getting cozy with wine and cheese.

 

The post-listen link-dumpage:

 

On cheese, from lowbrow to highbrow…

+ St. Louis cheese, er, cuisine: Provel from Imo’s Pizza or our local Speedy Romeo’s in Clinton Hill.

+ Cottage cheese: Kalona Supernatural for artisanal-style and the grocery staple Friendship brand. If you’re in New York, visit Houseman and order the carrots with cottage cheese and pumpkin seeds, or make Bon Appetit’s cottage cheese chip dip yourself, no matter where you are.

+ Queso: Partake at La Tolteca in Wilmington, Delaware. In NYC, hit The Commodore, El Cortez, or Javelina (but you may want to read this first).

+ Cheese curds: Culver’s and Dairy Queen (NYC insider tip: The Staten Island Ferry Whitehall Terminal has fried ones!).

+ Formaticum cheese paper, for prolonging the life of your cheese like a pro.

+ Cheese caves exist in Brooklyn. For real.

+ Cheesemongers Invitational, for the “Burning Man meets Fight Club” cheese experience.

+ Wedding (cheese) cake, because nobody really likes the frosted stuff anyway, right?

 

On buying (and drinking!) wine...

+ Kingston Wine Co. subscription, our holiday gift pick for anyone on your list (well, those over 21, at least).

+ Côtes du Rhône, for a no-time-to-browse crowd-pleaser.

+ Winter whites—let’s make ‘em a thing: Grüner Veltliner and Alsace.

+ Pompier, a vermouth-fueled spritz without the wine-induced coma.

+ Next trend: orange wine—we’re into Okros Kakheti, which is sadly impossible to find online, but available at Brooklyn’s The Four Horsemen.

+ Ports and sherries: Pedro Ximenez (over ice cream—YUM!), Amontillado (for dessert or with dinner), Tio Pepe (with savory stuff), and RP10.

 

In other news, beware: Cuffing season begins now.

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