Jul 17, 2026 | Cheese, Wine
By Bob Lipinski “What is a harp but an oversized cheese slicer with cultural pretensions?” (Denis Norden, English comedy writer) The mass-produced, mild cheese you know as “Swiss cheese” in the U.S. doesn’t actually exist in Switzerland. While it was inspired by...
Jan 18, 2026 | Cooking & Food
By Bob Lipinski French onion soup started as simple onion broths and became the rich, cheesy bistro dish enjoyed today. It gained popularity in 18th-century Paris among night workers at Les Halles and evolved into a French staple, with its cheese-topped version...
Nov 4, 2020 | Cheese, Wine
By Bob Lipinski Cabernet Franc (kah-behr-NAY frahn) is a thick-skinned, medium acid red grape variety grown in Bordeaux, France since at least 1784. Cabernet Franc is often blended with Cabernet Sauvignon and Merlot to make the dry wines of the Médoc, Graves,...
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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