Charcuterie & Wine
Going into fall, we prepared an over the top charcuterie picnic and blogged about it. Now, as spring approaches, we took our charcuterie favourites like proscuitto, genoa salami, hummus, as well as some cheeses, and put a fresh spin on the classic board.
To make it fresh for spring we added grilled halloumi cheese. By grilling both the bread and the cheese it added a delicious seared flavor and the feeling that warmer weather is approaching. We also added some dark chocolate to the mix, as well as olives, roasted red peppers and fresh basil leaves.
We always find, to add a little extra to your charcuterie plate, it's nice to add a baked or warmed element. For us (because we are cheese lovers), we like to add a baked brie. In this spring version, we kept it light and merely added a few fresh apple slices to the top once it was baked. This pairs nicely with the grilled bread, the meats as well as the crackers.
Finally, if you're serving up a good charcuterie selection, one of the most important additions is a good wine. Thanks to local distributors Collingwood Spirits & Wines, we found this amazing Villa Wolf Pinot Noir Rose. The wine itself is light and refreshing. With its light body, fruity flavours and slight acidity, it paired perfectly with our charcuterie meats!
Needless to say, the bottle was gone just as quickly as we dove into this lush board of tasty meats and cheeses. Next time you're entertaining, impress your guests with a delicious wine and charcuterie pairing they'll be craving for weeks to come!
Watch us assemble this delicious charcuterie board in the video below (and drink all the wine) while we talk a little about who we are and how we work together. Thank you to James MacKinnon for creating this video with us.
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