HOW TO EAT & DRINK LIKE YOU’RE IN EUROPE—WITHOUT LEAVING AMERICA
Bring Centuries Of European Tradition To Your Table.
You don’t need a passport to experience the magic of Europe—you simply need the right bite. From a wedge of perfectly aged cheese to a pour of bold, soulful red wine, European products offer more than flavor, they offer centuries of craft, culture, and care. These aren’t just ingredients. They’re stories. And the best part is that you can savor them right here in America. Whether you’re hosting friends or indulging in a quiet moment for yourself, here’s how to choose, pair, and appreciate the very best of what Europe has to offer—no plane ticket required.
This article was sponsored by the European Union.
GET TO KNOW THE EUROPEAN UNION LABELS
Don’t Worry, There Are Only Three.
Picture this moment with me, you’re strolling through your favorite gourmet market. Your eye catches a golden wedge of cheese or a bottle of olive oil that looks like it belongs in a sun-soaked Tuscan kitchen. But what do those little red and blue circles on their packaging mean? What about the picture of the green leaf made out of a constellation of stars?
Those little badges mean something. Generally speaking, when you see those badges, they mean that you’re not just buying food, you’re celebrating in centuries of tradition, exploring geography through your palette, and honoring timeless craftsmanship.
The Red & Yellow Label: Protected Designation of Origin (PDO)
Think of this red and yellow label as Europe’s ultimate stamp of authenticity. It means your food was produced, processed, and prepared in a very specific region using traditional methods. You’re not just buying Pimiento Del Piquillo de Lodosa PDO from Spain and Burgenland PDO wines from Austria (both featured in the pictures in this article)—you’re tastebuds are being linked directly to centuries of European tradition.
The Blue & Yellow Label: Protected Geographical Indication (PGI)
This blue and yellow label is slightly more flexible. It tells you the product comes from a certain region and owes at least some of its characteristics to that place—think climate, culture, or reputation. The PGI label protects products like Džiugas PGI from Lithuania and Minho PGI wines from Portugal (both also featured in the pictures in this article) from being, well, copied.
The Green Leaf Made Out Of Stars: EU Organic Label
The star constellation in the shape of a green leaf indicates that your product was made under strict regulations—no synthetic pesticides or fertilizers, high animal welfare standards, and all the sustainable, feel-good farming.
LABELED EUROPEAN INGREDIENTS ELEVATE EATING EXPERIENCES
Those Labels Protect Generations Of Food Stories
Those little labels you see—PDO, PGI, and Organic—they’re not just marketing. These are love letters. Each one honors generations of artisans, protecting the history, methods, and regional pride that make every ingredient truly exceptional.
The European Union, made up of 27 member states, shares a unified commitment to high food and farming standards—built on strict safety regulations, sustainable practices, and a deep-rooted respect for quality. When you see one of these labels, you’re not just getting something that tastes good—you’re getting something that’s been safeguarded, shaped, and perfected over time.
Of course, there are plenty of modern, trend-forward products worth exploring. But don’t let that overshadow the quiet excellence of ingredients that have been refined over centuries. I’m not exactly saying “out with the new and in with the old”... but I am saying, appreciate why the old has been around so long, learn their treasured timeless stories.
Taste the stories that stretch back to the Roman Empire, like in the case of Portugal’s Minho PGI white wine, whose grape varietals are grown on vines that climb high to adapt to the region’s rainy climate. Appreciate the care and patience poured into a three-year-aged Džiugas PGI cheese, made by generations of Lithuanian artisans who know how to finesse flavor slowly. And explore the pride of the Lodosa people who celebrate the harvest of their beloved Pimiento del Piquillo de Lodosa PDO red pepper with an annual festival.
Suffice it to say, if you’ve ever wondered why your meals at home don’t quite taste like your favorite neighborhood European restaurant, I’ll let you in on the secret: it’s the ingredients. The ones with those European Union labels. The ones that carry history, character, and craftsmanship in every bite. They’re the ones that properly transport your tastebuds abroad.
EUROPEAN UNION RECOMMENDED WINE & CHEESE
It’s Not Just Wine & Cheese, It’s The Right Wine & Cheese.
Džiugas PGI & Burgenland PDO
Every time I visit Europe, I fall deeply—and hopelessly—in love with wine and cheese all over again. Every. Single. Time. Even as a New Yorker and an American, it’s undeniably clear: the quality of European food is exceptional. One bite is all it takes to believe it.
As a storyteller, I’ve always been drawn to the traditions behind what we taste. I’ve twisted champagne bottles deep in the cellars of Épernay. I’ve followed dairy cows across the lush, rolling hills of Ireland. But this—this is different. This time, I didn’t pack a bag. I didn’t hop on a plane. And yet, with one bite, I was transported. One taste of Džiugas PGI—the beautifully aged hard cheese in these photos—and suddenly, I was in Lithuania.
The moment a piece of Džiugas PGI hits your tongue, your instinct is to stop and savor. It demands attention. You can almost taste the time poured into it—up to 36 months, in fact. And yes, I did the math: this cheese is just six months younger than my three-and-a-half-year-old son. A fully-formed, wildly interesting little human. This comparison gave me pause. It made me reflect on how much care, patience, and quiet labor go into creating something so complex, so nuanced, so beautiful. I digress…
Džiugas PGI isn’t just a cheese—it’s a story. A story of rich, granular texture, bold nutty flavor, and cultural heritage. The name “Džiugas” comes from Lithuanian folklore, honoring Žemaitukas Džiugas, a heroic giant who protected the Samogitian people from invasion. Like its namesake, this cheese embodies strength, endurance, and deep-rooted national pride.
Now pair that cheese with a glass of Burgenland PDO wine from Austria (that gorgeous red in the photos), and something magical happens. It becomes a full sensory journey. Sure, you can tell if you like a wine with just a few sips—but understanding what shapes that flavor? That’s the magic. It’s in the land. The soil. The climate. The cultivation. Every subtle shift, every choice a winemaker makes leaves its mark on the final bottle.
Burgenland is a region known for its dynamic terroir and masterful winemaking. With warm summers and mild winters, it’s an ideal environment for cultivating a range of grapes—Blaufränkisch, Zweigelt, Welschriesling, and even Chardonnay. When people describe Burgenland PDO wines as “the Pinot Noir of the East,” it’s not just a nickname. These wines are full-bodied and deeply expressive, layered with dark fruit, spice, and earthy undertones. They strike a perfect balance between vibrant acidity and smooth, velvety tannins.
Together, Džiugas PGI and Burgenland PDO are a moment. The rich nuttiness of the cheese meets the fruit-forward notes of the wine like old friends. They elevate one another—intertwining effortlessly on the palate, creating a sensory harmony that feels greater than the sum of its parts.
This is what it means to taste tradition. To travel without moving. To serve something truly special at your table.
EUROPEAN UNION UNEXPECTED PAIRING
Expand Your Pairings. Wine Goes Beyond Cheese.
Pimiento Del Piquillo de Lodosa PDO & Minho PGI
I equate wine and cheese to that couple everyone roots for—the high school sweethearts still holding hands and finishing each other’s stories seventy years later. They’re classic. Dependable. And, undeniably perfect pair. Everyone loves them.
While there’s absolutely nothing wrong with sticking to a good thing, there’s also something thrilling about shaking up your cheeseboard with a new flavor—something that complements, surprises, and maybe even steals the spotlight … just for a moment.
Enter Pimiento del Piquillo de Lodosa PDO—a small red pepper from Spain, lovingly recommended to me by the experts at the European Union. Thank you! Now, I know what you’re thinking. A red pepper? Isn’t that going to be hot? Spicy? Dangerous? Not this one. This pepper will surprise you.
These little vibrant red gold peppers are bursting with flavor thanks to the traditional method used to prepare them. Using traditional methods, they are fire-roasted over open flames and hand-peeled—without a single drop of water added. These techniques infuse a subtle smokiness while preserving every bit of the pepper’s natural sweetness and richness. If you’ve ever had Spanish tapas, you’ve likely, albeit possibly unknowingly, already gotten a taste of these peppers as they are often tucked into tapas with cheese, meat, seafood, or blended into bold sauces like pesto or romesco.
Beyond their bold sweet and smoky flavor, these peppers carry deep cultural meaning. In the Navarra region, they’re a point of pride. Every autumn, when their harvest arrives, the town of Lodosa celebrates with an entire festival in their honor—complete with tastings, cooking competitions, live music, and traditional events. These aren’t just peppers. They’re the region’s treasures.
Now, immerse yourself in the same pairing suggestion from the European Union that I did and enjoy your peppers with a glass of Minho PGI white wine from Portugal—it’s something truly special. The crisp, light white wine enhances the sweet, smoky notes of the pepper in a way that’s refreshingly unexpected. But what makes this wine so extraordinary isn’t just how it tastes, it’s how it’s made.
For centuries, the fertile soils and cool, rainy climate of Portugal’s Minho region have nurtured grape varietals like Alvarinho, Loureiro, and Arinto. And, for just as long, the vineyards have adapted and trained their vines to climb high up on pergolas to protect them from excess moisture while using the space beneath to grow other crops. It’s a smart, sustainable method rooted and expanded upon historical Roman agricultural traditions. As for the winemaking process, it too honors those same roots as many Minho wines are fermented in granite lagares (stone basins) and aged in amphorae—ancient techniques preserved through generations.
So yes, this is a wine worth sipping slowly. You’re not just drinking from a delicious bottle. You’re tasting the history, the land, and the legacy that shaped it.
REMEMBER TO SAVOR THE STORY
Taste More Than Flavor—Taste Story, Craft, & Place.
What makes eating and drinking like you're in Europe so special isn't just the bold flavors or perfect pairings—it’s the history, the care, and the quiet magic behind every ingredient. These aren’t just things you eat, they’re experiences shaped by land, legacy, and generations of dedication.
By seeking out ingredients labeled PDO, PGI, and Organic, you’re not just adding quality to your plate—you’re honoring the stories, traditions, and techniques that have stood the test of time. Whether it’s a three-year-aged cheese from Lithuania, a sweet and smokey red pepper from Spain, a bright white wine from Portugal, or the smooth red from Austria, these ingredients bring centuries of European excellence right to your table.
So, stop reading this. Go! Go explore European flavors and, above all else, enjoy in the expert quality of them all.