By Sheryl Racey, Vintner’s Cellar of Royal Oak
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Spring is finally here and for some wine lovers you may be making the switch over to white wines shortly.  Here are some useful varietal pairing suggestions.
Riesling
Cheese Pairing – Blue Cheese
This is a semi-sweet white with a light delicate fruity aroma and a fresh crisp finish. Pair this spicy asian cuisine, summer salads or fresh fruit.
Pinot Grigio
Cheese Pairing – Light Goat Cheese
Most people don’t realize that the cinnamon in their breakfast pastry is actually from the bark of a species of evergreen tree. Another little known fact is that this spice dates back to antiquity, mentioned in old Egyptian scrolls and Old Testament text. It was once so prized that it was often used as a gift for royalty. Most people probably don’t equate the aromatic sticks tied onto their holiday wreaths as the regal gifts of kings.
Of the common herbs and spices, cinnamon is the only regal offering that has been used for so many reasons, such as:
The valued vanilla bean originated in the Veracruz region of Mexicoand was introduced to the world by the Spanish explorers who brought it back with them from the new world. According to old Mexican mythology, the blood that was shed by the Princess Xanat and her lover caused the vanilla orchid to spring forth from the ground. Perhaps this myth is what led women in the 1930s to use a dab of vanilla behind their ears as a scent for attracting men. Undoubtedly, the calming scent of this world beloved aromatic is sought after for its soothing and smooth touch on the palette as well as for your olfactory senses.
Here is another easy recipe I love to make for breakfast… or lunch… or dinner… Well you get the idea! Â You can replace the veggies and meat with precooked items of your choice.
Key ingredients to remember are italicized
Serves 3-4 people
6 large eggs, beaten
1 1/2 cups heavy cream
1 cup chopped fresh baby spinach
2 green onion shoots
1 pound bacon, cooked and crumbledÂ
1 1/2 cups of shredded cheese( we suggest 3/4Â cups of swiss and 3/4 cups mild cheddar)
6 Â 4oz ramikins
salt and pepper