Best of the cheese

- Silverstone's previous recommendations

- to accompany this month's red wine.

Idiazabal
(pronounced: ee-dee-ah-zah-bahl)

Idiazabal is a small village located in the Goierri valley, in the heart of Spain's Basque region. Made from sheep's milk this aged cheese is smoked with beech wood, hawthorn or cherry wood. The flavor is deliciously smoky and quite pronounced. The rind of this hard cheese has a creme caramel color to it.

Note: Be sure to buy your cheese from the "fresh cheese" counter, and have it cut fresh in the store. Also avoid buying more than you need for a couple of days, since the freshness deteriorates after long term storage in the fridge.

Cheese research and selection by Phillip Silverstone and Scott Selkowitz of International Food Distributors Inc.

Cheese questions?: ifd@netcarrier.com

Saranceno 1996

June 2000

Since I first discovered this wine a couple of years ago, it has never disappointed me. The flavor and quality has been consistent and the price unparalleled. And I still insist on chilling it, even though it's a red wine!!

The blend of Montepulciano and Sangiovese grapes doesn't get any more Italian than this. Saraceno is grown on the hills of Lucera in Apulia in south east Italy. The climate is dry and the soil is semi sandy and gravelly, pretty unpleasant for you and me, but not bad at all for Mr. Sangiovese and Mr. Montepulciano!

This wine is not attempting to be pretentious or brash nor is it on any kind of ego excursion...it's simply a fun little guzzle. To heck with convention and try this light, gently fruited, unassuming nectar and you'll discover this season's unexpected, un-hyped hit.

The wine is light enough for picnics and barbecues and works swimmingly well with 4 course candlelight dinners.

Alcohol 13%

Region Apulia, Italy

Grapes 30% Montepulciano and 70% Sangiovese

Food match Pasta, pizza, lamb, roast chicken

Serve Chill for 10 minutes

Price in USA $7.99 (approx)

Best of the Red Bunch

- Silverstone's previous recommendations