Eggnog: Your Yule Fuel

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Eggnog is the ideal novelty drink to cozy up with during the holidays. For many, it is part of yuletide family tradition and is a symbol of the season. You can drink it out of the carton, make it from scratch, spike it—the possibilities are endless! Serving eggnog plain may not appeal to everyone, so here are some egg-cellent healthy twists on classic eggnog that all can enjoy: EGGNOG CHIA PUDDING

Eggnod Chia Pudding

Paleo, Gluten-Free Serves 2

Ingredients:

  • 1 cup Eggnog
  • 1/8 tsp. Cinnamon
  • 1 pinch of Nutmeg
  • 3 Tbsp. Chia seeds

Instructions:

  1. Mix ingredients until combined. Refrigerate for at least 2 hours or overnight.
  2. Garnish with any topping of your choice. Enjoy!
           
SPICED TURMERIC EGGNOG

Spiced Turmeric Eggnog

Dairy-Free, Gluten-Free Serves 6–8

Ingredients:

  • 1 1/2 Tbsp. Honey
  • 1/2 tsp. Ground cinnamon
  • 3-5 tsp. Ground turmeric
  • 6 cups Coconut milk
  • 6 Egg yolks

Instructions:

  1. Heat coconut milk and honey until evenly warmed through, stirring occasionally.
  2. Whisk egg yolks, cinnamon and turmeric in a mixing bowl.
  3. Remove coconut milk from the stove and slowly add in half of the coconut milk to the egg yolks to warm. Whisk gently to combine.
  4. Combine the coconut and egg mixture back into the pot and bring to a low-medium heat.
  5. Whisk until it thickens slightly and forms a smooth, frothy layer.
  6. Enjoy hot or place in the fridge to enjoy chilled.
Eggnog Protein Shake

“Egg”Nog Protein Shake

Dairy-Free, Gluten-Free, Egg-Free Serves 1

Ingredients:

  • 1 scoop Garden of Life Raw Organic Protein Vanilla
  • 1 Frozen banana
  • 1 tsp. Honey
  • 1 pinch Ground nutmeg
  • 1 tsp. Pumpkin pie spice
  • 1 cup Cashew milk

Instructions:

  1. Combine cashew milk, egg white powder, banana, pumpkin pie spice, vanilla, honey, and nutmeg into a high-power blender and blend until smooth.
  2. Garnish with grated nutmeg and enjoy!
 

Bulk Dried Fruits and Nuts

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Stored properly, fresh nuts can be kept in great shape for a year. You don’t have to be afraid of buying a bunch at a time. Just store them in an airtight container in the fridge or put them in the freezer and they will keep for months. If they lose their crunchiness in the fridge, all you need to do is toast them for 10–15 minutes at 200°F and they are good-as-new. Raw almonds spilling out of small glass bowl

Almonds

Why We Love Them: A fresh almond is a revelation, a far different thing from the brown, often wizened nut that you find in bags on supermarket shelves. At its best, no more than a month off the tree, an almond is golden, plump and tender with a mellow, buttery flavor. Health Benefits: One ounce provides half your daily vitamin E—more than any other nut. It also supplies 8 percent of your daily calcium needs. 1/4 cup (about 23 nuts) contains 192 calories, 16 g. fat, 4 g. fiber Try This Recipe: Baked Pears with Blue Cheese              

WALNUTS

Why We Love Them:

The rich, robust, almost smoky taste of walnuts can turn everyday dishes into exciting signature creations. No other nut can match the distinctive pungent flavor that has elevated the walnut to the status of the “Ultimate Nut” for foodies who place rigorous demands on their recipes. Health Benefits: Walnuts deliver omega-3 fatty acids and contain antioxidants that support the immune system. Being low in saturated fats, high in polyunsaturated and monounsaturated fats, and having no cholesterol makes it a tough nut to beat. 30 grams (about a small handful) contains 210 calories, 20 g. fat, 3 g. fiber Try This Recipe: Cabbage Walnut & Gorgonzola Salad

MEDJOOL DATES

Why We Love Them: Considered the diamond of dates, Medjools are prized for their large size, extraordinary sweetness and chewy texture. Bite into one, and your teeth sink into satisfyingly sticky flesh that tastes of rich caramel, hints of wild honey and a touch of cinnamon. Health Benefits: Dates are loaded with fiber and contain more potassium than bananas, yet they are virtually fat-, cholesterol- and sodium-free. Their naturally occurring sugars also make them energy boosters. 2 dates contain 120 calories, 0 g. fat, 3 g. fiber Try This Recipe: Spinach Salad with Carrots, Dates and Goat Cheese

PISTACHIOS

Why We Love Them: Pistachios have a wonderful sweet-nutty taste that adds to any fish, chicken, fruit or veggie dish. They can be chopped up as a crunchy topping, sprinkled whole on salads and ground into butter. You can bake them into muffins, grill them with fish and stir-fry them with asparagus—your imagination is the limit. Health Benefits: Nutritionally, fresh pistachios contain vitamins A, B and C along with calcium, magnesium, potassium and phosphorous. 1 ounce contains 170 calories, 13 g. fat, 3 g. fiber Try This Recipe: Pumpkin Crusted Salmon

DRIED CRANBERRIES

Why We Love Them: Cranberries aren’t just for Thanksgiving turkey. Dried cranberries add color and a tart burst of flavor to salads, baked goods and cereals and provide a tasty source of energy when you eat them on their own as a snack. Health Benefits: The recommended serving size for dried cranberries is 1 ounce, which counts as slightly less than one serving of fruit. They are low in calories and fat, and a good source of dietary fiber. 1 ounce contains 90 calories, 0 g. fat, 2 g. fiber Try This Recipe: Brussels Sprouts Salad with Pears and Cranberries Why We Love Them: Peanuts originated in South America, but have become an important crop throughout the southern half of the United States. They are great for snacking on, and are extremely versatile in both sweet and savory recipes. Health Benefits: Peanuts are a good source of protein and help to include more of the “good fat” (unsaturated fat). They naturally have zero cholesterol. 1 ounce contains 160 calories, 11 g. fat, 4 g. fiber Try This Recipe: Homemade Peanut Butter  

Berry & Mint Infused Water for the Fourth of July

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sparkling water infused with berries and mint By Shanley Cox, Out To Eat When you’re on the hunt for hydration, sometimes plain old water doesn’t cut it. Try swapping your tired H20 with infused water for a boost of flavor and some added flair. Sprouts’ vast selection of fruit and herbs is a playground for infused water combinations. If you’re planning July 4th festivities, try Berry & Mint Infused Water. All you need is a few simple ingredients. The colors are perfect for Fourth of July celebrations and the flavor will keep you motivated to sip all summer and maintain that eight-glass-a-day routine. Simply combine one gallon of water with one cup of blackberries and strawberries and eight fresh mint sprigs. Stir everything together, then let the water chill in the fridge for at least one hour before drinking. (It’s best to drink within two days.) Still water can be substituted for sparkling water if you prefer. Visit Shanley’s full post and learn about other infused water combinations.            

Shanley CoxAbout Shanley Cox

Shanley Cox chronicles the culinary life of a hungry 20-nothing in Out To Eat. There she divulges the most delicious and unique dishes in Kansas City (and beyond). She’s on a mission to share the “good food news” and help others appreciate local restaurants, bars and businesses.  

A Holiday Gift Guide

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Every year you face the same dilemma: What should I get for my loved ones? What did I get them last year? And, of course, can I get away with a simple gift card? We recommend making something crafted with love by your very own hands. It’s easier than you think, and in the end, it really is the thought that counts. Even if you haven’t attempted a handmade gift since that stunning Crayola family portrait a few decades ago, there is hope this holiday season. Admittedly, some of it comes from the Internet, where anything is seemingly possible; but we’ve unearthed a few good handcrafted gift ideas that seem both charming and simple. Candles, almonds, and present underneath a pine tree

Herb-Infused Olive Oil

Add a little spice to plain old olive oil. Infused olive oils are perfect for sautéeing your favorite vegetables, as a dressing, or drizzled on freshly cooked hot pasta with a sprinkling of Parmesan cheese. They also look pretty snazzy just sitting there in the bottle, if you get some of the cool bottles from The Container Store. Here’s how: Stuff a handful of herbs in decorative, food-safe bottles, preferably with a rubber stopper, and add oil. Try chile peppers for a kick, or rosemary for a classic taste. Adorn the bottles with pretty ribbon and a label describing what’s inside. Please Note: If fresh herbs are used, then the oil must be stored in a cool dry place (in the refrigerator for garlic) and used within a week to avoid spoilage and possible illness. The safest bet is to use fresh herbs that have been washed and then completely dried in a food dehydrator until all moisture is gone. Make it even more special: Pair with a bottle of fine balsamic vinegar and a few of your favorite olive oil recipes.

Aztec Hot Chocolate

Nothing says comfort like a steaming mug of hot chocolate on a chilly winter’s night. Kick up the volume with this exotic twist on classic cocoa, guaranteed to toast your tootsies. Here’s how: In a bowl, combine 1/2 cup dark cocoa powder, 3/4 cup superfine sugar, 1/2 teaspoon vanilla powder (found in the Bulk spice area), 1/2 teaspoon ancho chile powder, 1/4 teaspoon chipotle powder, and 1/2 teaspoon cinnamon. Transfer mix into a small container or a cellophane bag and attach with a note to mix 2-3 tablespoons with 1 cup of hot water or milk. Make it even more special: Tuck the cocoa into a BPA-free travel mug with a few cinnamon sticks bundled with a bow.

Scented Bath Salts

In the little corner of the store we like to call “HBA” (Health and Body Care), you’ll find everything you need to give the gift of relaxation in a warm bath. Measure three cups of Epsom salt into a large plastic Ziploc storage bag. Add 10-15 drops of your choice of 100 percent pure essential oil. (Popular options include eucalyptus, which is clarifying, and lavender, which is calming; but Sprouts has many to choose from.) Shake, squeeze, and massage bag vigorously to mix the salts and oil. Package the scented salts in a pretty glass jar with a lid. Be sure to print up some labels to mark the scents. Make it even more special: Consider gifting the bath salts with an inflatable bath pillow and a few votive candles in a matching scent. If handmade gifts are not your speed, Sprouts still has you covered for inexpensive yet thoughtful items guaranteed to produce a smile. You might find books and CDs, organic cotton gifts, scented sachets, and always, always, lots of vino (remember, when you buy any six bottles, mix and match, you get a free wine carrier—a great excuse to play the “one for you and two for me” game!).  

The Name Game of Wines

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There’s been a revolution taking place in the wine business over the last decade or so, as the staid and dignified labels gathering dust in wine cellars have made way for bold new vintages and varietals with even bolder labels. When you walk through the Wine Department at Sprouts, you’ll see some truly wacky names and vibrant, artistic creations on the labels. We decided to take the bait and learn just how some of these names came to be.

Gnarly Head: Twisted Inspiration

Impressed by the tangled trunks and branches of the 35- to 80-year-old vines found in the old vineyards of Lodi, California, a winemaking team on a quest for great Zinfandel knew they were onto something great. Their search led them to a sea of free-standing, “head-trained” vines with twisted branches and a mayhem of leaves sprouting in all directions. An avid surfer among the group took one look at the vines and exclaimed, “Those are gnarly heads!” And so the name was born, a moniker that embodied bold fun. And that’s exactly what the Gnarly Head team believes—that wine should be fun, accessible and easy to understand and enjoy.

Rex Goliath: Ruling the Roost

Around the turn of the 20th century, at a circus in Texas, a 47-pound rooster left audiences aghast with its mammoth bulk. Folks came from near and far to gawk at the giant bird, suitably named HRH (His Royal Highness) Rex Goliath. A large hand-painted poster bearing his likeness hung proudly above his throne. Nearly 100 years later, the Rex Goliath line of wines was born, sporting a label replicating the vintage artwork from the circus banner that hung above Rex’s roost (the original artwork is displayed in the Rex Goliath headquarters in San Francisco). Rex Goliath wines are a tribute to their larger-than-life namesake, with big fruit flavors and a robust in-your-face personality.

Barrels of wines in a cellarPinot Evil: Wicked Ways

Underdog Wine Merchants are industry suppliers distributing wines to retail venues across the nation. They like to think of themselves as the “Champions of the underdogs of the wine world,” traveling the world looking for the more interesting and sometimes misunderstood or under-appreciated wines. Through their endeavors, they found the curiously named Pinot Evil. Pinot grapes are coveted, making Pinot wines an expensive variety. Well, the makers of Pinot Evil believe a good Pinot should never be “wicked on the wallet” and Pinot Evil is a guilty pleasure that everybody can afford. (Now we just need a sandwich company to come out with Hero Evil.)

Cupcake Vineyards: Sweet Sensations

Our friends at Underdog Wine merchants also bring the world Cupcake wines. Cupcake Vineyards strive to craft creamy and deliciously textured wines. Like a cupcake, crowned with a tower of sugary icing, these wines are that special treat designed to make you feel good. They offer a dozen Cupcake varietals, including Chardonnay, Merlot and Shiraz. They even have a Red Velvet wine, a sensationally sweet treat.

Fat Bastard: Insultingly Good

It started among friends, Thierry Boudinaud, a renowned French winemaker and his pal, Guy Anderson, an Englishman with a penchant for colorful expressions. Both men had collaborated on the creation of great wines before and looked at the opportunity as a way to catch up, enjoy each other’s company and of course, drink wine. Thierry had an experimental wine stashed in the back of the cellar and pulled it out. First they sniffed the vino, taking in the heady aroma, and then they sipped, rolling the vintage around in their mouths. Thierry excitedly proclaimed, “Now that is what you call a fat bastard!” Guy also often used the expression to describe great things. Both men knew they could not withhold this from the wine-drinking public. When the time came to give the wine a name, there was only one that could truly do the Fat Bastard justice. You can find several varieties of the wines above at most Sprouts locations, but please note that not all stores carry wine. Always remember to drink responsibly. From a previous issue of Sprouts Farmers Market’s monthly e-newsletter. Hungry? Sign up now!  

Only the Best for Baby

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Healthy beginnings can lead to bright futures. That’s why you’ll find baby food that nourishes and meets quality standards from your trusted Sprouts. From sweet potato to tropical mango, it’s easy to give your little ones balanced nutrition with tastiness to boot. You can find eight varieties as you stroll through the aisle—all organic and with everyday low prices. Our buyers go to great lengths to ensure the most wholesome products for all of our shoppers—including our tiniest ones. Sprouts baby food is packed in Central California, in the midst of fresh fruit and vegetable growers. Find comfort knowing that every spoonful is packed with wholesome ingredients and nutrients to support a happy, healthy baby. Building a promising future for your little ones is important. By taking eco-friendly steps to make our packaging 100 percent recyclable, we do our part in creating a healthy place to live and grow.

Choose from these eight organic flavors:

  • Spinach & Sweet Potato
  • Sweet Potato
  • Tropical Mango
  • Pear
  • Carrots
  • Applesauce
  • Apple Mango
  • Apple Banana
 

Cedar’s

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What does it mean for hommus to be better? For Cedar’s, it means telling the truth about what they do and being transparent about how they do it. It means using the best, wholesome, non-GMO ingredients. It also means making the food everyone loves without the preservatives and additives that the other guys depend on. Simple recipe. Best ingredients. Honest preparation. Know better hommus. Looking for a quick and easy summer staple? Check out the Cedar’s recipe below and more recipes like it over at the Chickpea Kitchen!

Hommus Chichken Salad

Hommus Chicken Salad

How do you up the ante with your chicken salad? Simply swap out mayo for hommus! Doing so will pack even more protein and nutrients into your sandwiches and give them a burst of flavor no one will expect.
  • 3 cups Chicken, cooked and shredded
  • 1/4 cup Onion, minced (about 1/4 medium onion)
  • 1/2 cup Bell pepper, diced (about 1/2 bell pepper)
  • 1/2 cup Celery, diced (about 2 stalks)
  • 1 10-oz Cedar’s Artichoke Spinach Hommus
  • 1/2 tsp. Salt
  • 1/2 tsp. Paprika
  • 1/4 tsp. Cayenne pepper

Directions:

  1. Transfer Cedar’s Hommus to a bowl and stir in shredded chicken and onion.
  2. Stir until completely combined. Add in diced bell pepper and celery.
  3. Taste and season with salt, paprika and/or cayenne pepper as needed.


Visit Cedar’s website to learn more about Know Better Hommus and explore Cedar’s full product offering. You can also follow them on Cedar’s Facebook, Cedar’s Instagram, Cedar’s Pinterest and Cedar’s YouTube.  

Superfoods for a Super New Year

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If you look up the definition of a superfood, you’ll likely find something along the lines of “a nutrient-rich food considered especially beneficial for health and well-being.” This definition may sound vague. That’s because it is. There’s no official or regulated definition of a superfood. Even so, there are foods that rise to the top when it comes to the nutrients they offer. Superfoods can help you get the most nutrition bang per bite. They provide more fiber, vitamins, minerals and/or phytonutrients compared to other foods. Though you may initially think of exotic foods like açai, moringa, maca or goji berries, there are plenty of everyday superfoods in the produce section. Since it’s winter and the start of a brand new year, I thought I’d highlight a few of the season’s hottest superfoods Bowl of Cauliflower

Cauliflower

This cruciferous vegetable has grown in popularity over the past few years. It’s packed with cancer-fighting compounds and is an excellent source of vitamin C. Enjoy cauliflower raw, simply roasted, in a stir-fry or puréed into soup. Jump on the “cauliflower rice” trend with ease by picking up a package of Sprouts Cauliflower Crumbles in the produce section next time you shop.
Chicories

Chicories

Haven’t heard of this one? Chicories are those bitter winter greens like endive and escarole or purple radicchio. They are a good source of vitamin C and may also help boost heart health. Use endive to scoop and serve a bread-free tuna or chickpea salad. Grill or sauté radicchio for a warm winter salad or toss it into vegetable soup.  
Pomegranates

Pomegranates

Pomegranates are one of the few foods that aren’t always easy to find. That’s not the case in the winter. They thrive in cooler temperatures from October to January. Pomegranates are known for their antioxidants. A beautiful, sweet-tart addition to greens, smoothies and winter fruit salads, pomegranates are an excellent source of fiber and vitamins C and K.
Winter Squash cut in half

Winter Squash

Though pumpkin gets all of the attention in the fall, it’s not the only gourd in the patch. Roast or purée an acorn, delicata, kabocha or butternut squash for some variety. Enjoy the different winter squashes prepared sweet, savory, curried or spicy. With a deep orange to yellow flesh, winter squash is bursting with vitamin A (as beta-carotene), vitamin C, potassium and fiber. Bonus: Roast or dry the seeds and enjoy a protein- and magnesium-rich snack or salad topper.
Cup of Matcha

Matcha

Though matcha is available anytime you want it, this green gold is a warm and comforting answer to cold temperatures. Regular green tea is a popular healthy brew. Matcha (a green tea powder) takes it to another level. Because you drink or eat the entire leaf, you get more. Chock full of polyphenols, matcha is lauded for its anti-aging properties. Importantly, it may help lower the risk of certain cancers and heart disease. Also, if you’re trying to stay focused on your goals this year, sip on this. Matcha is known to boost mental alertness too without the jitters you might get from other caffeinated drinks. This list is not at all comprehensive. It’s just a sampling of the many superfoods available at this time of year. Put one or all in the rotation for a super new year.

About Marisa Moore

Helping People Eat Better One Morsel at a Time

Marisa Moore is a registered dietitian/nutritionist and owner of Marisa Moore Nutrition. Using a food first, mostly plant-based approach, Marisa helps people eat better one morsel at a time through group classes, writing and developing healthy recipes. She enjoys working as a consultant for small and large businesses including food and nutrition startups and being an ambassador for delicious food and a healthy lifestyle. A past spokesperson for the Academy of Nutrition & Dietetics, Marisa is a trusted food and nutrition expert and has appeared in most major media outlets including the Today Show, New York Times, Wall Street Journal, Washington Post and has had regular appearances on CNN. Marisa is a contributing editor for Food & Nutrition Magazine and U.S. News & World Report blogger. Before launching her consultancy, Marisa worked as an outpatient dietitian, the corporate nutritionist for a national bakery café restaurant and she managed the employee worksite nutrition program at the U.S. Centers for Disease Control and Prevention (CDC). Always ready for new passport stamps, Marisa loves to explore new countries but in her spare time you might find her cooking, dancing salsa or on a walk with her dog Biscuit. Learn more at marisamoore.com.  

Wine Pairings

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Red and White Wines and cheeseWant to know what wine would pair nicely with food and nosh for your next special occasion? Check out some of these pairing tips.

White Wines

Chardonnay (Shar-dun-NAY)

Dry. Medium-heavy body. Typically with oak (creamy, buttery, toast) and subtle flavors with aromas of apple, citrus, apricot and tropical fruit. Pairs well with: Mild Cheese, Salmon, Scallops, Chicken, Baked Ham, Cheesecake

Sauvignon Blanc (So-veen-YOHN-Blahnk)

Dry. Light-medium body. Clean and refreshing with crisp flavors of grapefruit, lemon, passion fruit and melon. Pairs well with: Oysters, Shrimp, Lobster, Chicken, Key Lime Pie

Pinot Grigio (Pea-no-GREE-gee-oh)

Medium body. Crispy and dry with fruit forward flavors of citrus, green apple and floral notes. Pairs well with: White Sauces, Grilled Chicken, Lobster, Shrimp, Pork, Apple Tart

Riesling (REESE-ling)

Sweet. Light body. Traditionally sweet (off-dry) with flavors of stone fruit, melon, apple, citrus and notes of minerality. Pairs well with: Creamy Cheeses, Spicy Dishes, Baked Ham, Grilled Pork, Melon

Moscato (MOS-cahtoh)

Sweet. Light body. Sweet flavors of apricot, peach and honeysuckle. Pairs well with: Oysters, Shrimp, Spicy Dishes, Peach Cobbler, Sorbet

Sparkling

Light and bubbly. Pairs well with: Nutty Cheeses, Oysters, Clams, Crab, Spicy Food, Milk Chocolate

Red Wines

Cabernet Sauvignon (ka-behr-NAY soh-vee-YOHN)

Dry. Heavy body. Rich flavors of blackberry, plum, black cherry and notes of earthiness. Pairs well with: Pungent Cheeses, Grilled Steak, Roasted Lamb, Red Sauces, Dark and Bittersweet Chocolate.

Malbec (mahl-BECK)

Dry. Heavy body. Luscious cherry, black raspberry and plum notes. Pairs well with: Smoked Turkey, Carne Asada, Pulled Pork, Dark and Bittersweet Chocolate

Zinfandel (ZIN-fan-dell)

Dry. Medium–heavy body. Spicy flavors of ripe berries, pepper and jammy fruit. Pairs well with: Aged Cheeses, Spare Ribs, Brisket, Leg of Lamb, Pizza, Chili, Beef Stew, Chocolate Cake

Merlot (mer-LOW)

Dry. Medium body. Lush and velvety with flavors of red berries and chocolate. Pairs well with: Aged Cheeses, Veal, Meatloaf, Hamburgers, Salmon, Red Sauces, Chocolate Mousse

Pinot Noir (PEA-no-Nwar)

Dry. Medium body. Fruity at the core with flavors of strawberry, cherry and plums. Pairs well with: Creamy Cheeses, Roasted Pork, Smoked Sausage, Salmon, Crème Brûlée

Red Blend

Off-dry. Medium body. Can be different styles but usually have flavors of jam, blackberry and plum. Pairs well with: Risotto, Lamb Chops, Grilled Steak, Hamburgers, Cherry Pie  

Wine and Cheese Pairings

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As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. The wine and cheese possibilities are endless, but to simplify the strategy, we give you nine noteworthy combinations (no pun intended).

1. Smoked Gouda and 7 Deadly Zins

This full-bodied Zinfandel pairs well with sharp and smoky Gouda. Gouda’s mix of salty and sweet, along with its deep nutty character, stands up well to the zin’s bold flavors. Different types of chesse

2. Chipotle Cheddar and Jaume Serra Cristalino Brut Cava

This fine Spanish sparkling wine has citrus and apple flavors with a clean, crisp finish. It’s a great celebratory wine that tames a zesty cheddar cheese.

3. Monteforte Blue Wedge and Montes Classic Cabernet Sauvignon

This creamy, crumbly cheese pairs well with a medium-bodied red blend. The friendliness of the tannins, combined with its spice and acidity, makes the Montes Classic Cabernet Sauvignon the best choice.

4. Jalapeño Cheddar and Apothic Red Blend or La Crema Chardonnay

“Everything is betta with chedda,” as the saying goes. This flavor-packed cheese pairs especially well with Apothic Red’s captivating blend of Syrah, Cabernet Sauvignon and Merlot.

5. Carpa Goat Cheese Log and Starborough Sauvignon Blanc

Sauvignon Blanc is the wine most often chosen to accompany goat cheese. Why? Because the zippy acidity in the wine matches the tanginess of the cheese. The combination of the two is fresh and invigorating.

6. President Swiss Emmental and La Marca Prosecco

Refreshing effervescence and lively fruit flavors give La Marca Prosecco a cheese-friendly profile. The Italian sparkling wine pairs well with a semi-hard, cow’s milk cheese such as Swiss.

7. Screaming Dutchman Red Wax Gouda and Chateau Ste. Michelle Riesling

Riesling is a semi-sweet wine with peach and citrus undertones. Its lightness complements mild Gouda, which is creamy and easy on the palate.

8. Parmesan Reggianito and Bodega Norton Malbec Reserve

Bodega Norton Malbec Reserve characteristic spice and explosive fruit flavors hold their own when paired with Parmesan’s salty personality.

9. Pe’re Brie and Gnarly Head Pinot Noir

In general, softer cheeses go best with light-medium red wines, as the lighter flavors are more in tune with the subdued textures and buttery flavors. Pinot Noir’s robust flavors complement Brie’s buttery texture and mellow flavor. Wine is not available in Colorado, Oklahoma or Utah. Items may vary by location.