by Bob Lipinski | Sep 11, 2025 | Cheese
“Claret, dear, not Coca-Cola, When you’re having Gorgonzola…” — William Cole, ‘What a Friend We Have in Cheeses’ Gorgonzola, designated as a Protected Designation of Origin (PDO) product since 1996, is a blue cheese produced in the northern Italian regions of Lombardy...
by Bob Lipinski | Aug 14, 2025 | Wine
In last month’s column I covered the history, background, storage and service of sake. This month I cover pairing various types of sake with food. When pairing sake with food, keep in mind that sake is less acidic than wine but much richer in umami due to its higher...
by Bob Lipinski | Aug 8, 2025 | Cooking & Food
Thai cuisine is renowned for its harmonious balance of five key flavors: sweet, sour, salty, bitter, and spicy hot. Cold salads are especially appealing during warmer months, making them a popular choice for both lunch and dinner. Drawing upon various versions of this...
by Bob Lipinski | Jul 18, 2025 | Beer, Wine
Sake is NOT a rice wine. It is brewed like beer and not distilled nor fermented like wine. A symbolic interpretation of the word sake (sah-kay) means “the essence of the spirit of rice.” Sake is made in many countries including the United States, Australia, Brazil,...
by Bob Lipinski | Jul 11, 2025 | Cheese
The caprese salad pairs tomatoes, and basil with fresh mozzarella. (Metro Photo) By Bob Lipinski “Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.” — M.F.K. Fisher, 1908-1992, American food writer,...
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
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