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Meg Houston Maker
Personal site at megmaker.com and food journal at makerstable.com.
Recent Activity
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Sixteen white wines to help us celebrate summer's fleeting gladness. Continue reading
Posted yesterday at Maker’s Table
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Cathy Corison on her new Napa vineyard, her shift toward Biodynamics, and what’s most in her way now. Continue reading
Posted 2 days ago at Maker’s Table
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I grew up in Maine, in a nearly 100 percent white community. But as a kid in the 1970s, two decades after Brown v. Board of Education, I remember learning about the Civil Rights Movement and thinking, Segregation? How was... Continue reading
Posted 4 days ago at Meg Houston Maker
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People's choice voting is now open, so if you like what you read here, I'd deeply appreciate your support. Continue reading
Posted Jun 15, 2015 at Maker’s Table
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Now the storm was all around us, flashing and crackling as great trunks of white fire boomed down into the driveway. Then—I smell smoke. Continue reading
Posted Jun 8, 2015 at Meg Houston Maker
Raising a glass to you, too!
Toggle Commented May 18, 2015 on A Bouquet of Rosés at Maker’s Table
Thanks for reading, and yes, who could argue with a rosé of Lagrein?
Toggle Commented May 18, 2015 on A Bouquet of Rosés at Maker’s Table
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Rosé wines are meant for summer, yes. Also: fall, winter, and spring. Continue reading
Posted May 17, 2015 at Maker’s Table
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Zinfandel from a steep Russian River hillside proves there's wisdom in old vines. Continue reading
Posted May 11, 2015 at Maker’s Table
Successful wine and cheese pairing is more complicated than its ubiquity suggests. Many cheeses are slightly acidic, which flattens out some wines. Whites are generally a better bet, because their acidity is often more precise. Whites that haven't undergone malolactic fermentation are more, well, malic, more green apple than buttered citrus, and I find them generally a better match for cheese. All red wines undergo malolactic fermentation, so the lactic/malic continuum isn't really a factor. Reds with less tannin—Gamay, Grenache, Barbera, etc.—are often the best options. I think heavily structured, tannic reds are the hardest wines to pair with cheese, unless both are well aged, letting the oxidative notes create a bridge on which the twain can meet.
Bob, Thanks so much for reading, and for offering those articles that have Kathleen's back. I'm rather a fan of the combination, myself; readers here may be familiar with a few of my recent forays, "Six Delectable French Goat Cheeses, With French Wines to Pair (http://www.makerstable.com/2015/03/six-delectable-french-goat-cheeses-with-french-wines-to-pair.html) and "Pairing Sparkling Wine With Cheese" (http://www.makerstable.com/2014/11/pairing-sparkling-wine-with-cheese.html). I think the key is to choose carefully, then taste, taste, taste. If you love it, it works. Cheers, Meg
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Inman's wines are suffused with grace and élan, the beautiful results of work that begins with soil. Continue reading
Posted Apr 26, 2015 at Maker’s Table
Dear Nicolas, Thank you for your exceptionally thoughtful comments and suggested pairings. I will definitely say Yes to a glass of that Drappier zero dosage with my bite of Valençay. In particular, traditional-method sparkling wines that have spent an extended period en tirage will have a broad texture and spreading savoriness that allow them to pair beautifully with earthier cheeses. Thank you so much for reading and for sharing your thoughts. Best, Meg
Love that formula.
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We call it chèvre for a reason: France produces some of the world's astounding goat cheeses. Here are six, plus wines to pair. Continue reading
Posted Mar 22, 2015 at Maker’s Table
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The best Sonoma Chardonnays mingle sunshine with freshness to produce wines ripe for pouring and pairing. Continue reading
Posted Mar 15, 2015 at Maker’s Table
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Découvertes en Vallée du Rhône showcased thousands of wines from the Rhône Valley. I wanted to taste them all. Continue reading
Posted Mar 9, 2015 at Maker’s Table
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Over 1,200 years of viticulture inform the Rieslings grown at Schloss Johannisberg. This learning is embodied in three beautiful wines from the 2013 vintage. Continue reading
Posted Feb 24, 2015 at Maker’s Table
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The best Napa and Sonoma Sauvignon Blancs are sunny but not unserious, with crisp green citrus notes and a freshness that lets them sing with food. Continue reading
Posted Feb 15, 2015 at Maker’s Table
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Winter’s best red wines wrap their fruit around an earthy core, binding them to the seasonings and simmered savoriness in winter’s comfort foods. Continue reading
Posted Feb 8, 2015 at Maker’s Table
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Twomey’s 2012 Pinot Noirs are brilliant and delicious, serious and elegant, all at once. Continue reading
Posted Feb 1, 2015 at Maker’s Table
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The Horse Heaven Hills AVA turns ten years old in 2015. These five reds prove the region's growing up. Continue reading
Posted Jan 25, 2015 at Maker’s Table
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Hourglass Estate's wines are complex and beautifully articulated; some leave you with a surprise that you might love. Continue reading
Posted Jan 18, 2015 at Maker’s Table
Posted Jan 14, 2015 at Maker’s Table