Grazing Boards with meat, cheese, olives, fruit, and carbohydrates is an awesome addition to any party.
To enhance our journey through the world of fine wines and create marvelous grazing boards, let’s delve deeper into the intricate nuances of Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz, Zinfandel, and Malbec.
We aim to artfully match these distinguished varietals with an array of complementary foods. If you find yourself in need of food or catering for your event please check out our other services or contact us to find out how we can assist you in creating an unforgettable bartending event.
Imagine the rich and bold Cabernet Sauvignon, which is perfectly paired with succulent red meats, or alternatively, consider the light and elegant Pinot Noir finding its ideal match in earthy mushrooms and soft cheeses.
Moreover, as we explore each wine, we’ll suggest an extensive array of meats, cheeses, fruits, nuts, carbohydrates, and olives. These selections not only complement but also significantly elevate the unique profile of each wine.
Furthermore, this exploration isn’t just about pairing; it’s fundamentally about creating a harmonious symphony of flavors.
In this context, each element – from the robustness of the wine to the subtlety of the food – plays an integral part in crafting an unforgettable tasting experience. Additionally, join us in this sophisticated and sensory journey, where every sip is a step into a world of exquisite taste and refinement.
Red Wines & Rustic Spreads
Cabernet Sauvignon & Savory Assortments
- Cheese: Aged cheddar, Gouda
- Charcuterie: Salami, Prosciutto
- Fruit: Blackberries, Figs
- Nuts: Walnuts, Almonds
- Carbohydrate: Crusty baguette
- Olive: Kalamata olives
A bold Cabernet Sauvignon deserves strong and savory accompaniments.
Aged cheddar and Gouda cheeses offer a rich and nutty contrast, while the intense flavors of salami and prosciutto balance the wine’s tannins. Blackberries and figs provide a sweet-tart balance, while walnuts and almonds introduce a delightful crunch.
The crusty baguette ties it all together, providing a neutral backdrop to enhance the wine’s complexities. Kalamata olives add a touch of briny sophistication, their savory notes resonating with the wine’s depth. Here is a link to some really awesome Cabernets that are worth your money!
Merlot & Grazing Boards
- Cheese: Brie, Camembert
- Charcuterie: Mortadella, Coppa
- Fruit: Cherries, Plums
- Nuts: Pistachios, Cashews
- Carbohydrate: Crostini
- Olive: Green olives
Merlot’s softer tannins and fruity notes shine alongside creamy cheeses like Brie and Camembert.
Mortadella and coppa’s delicate flavors complement the wine without overpowering it.
The juicy sweetness of cherries and plums harmonizes with Merlot’s fruitiness, while pistachios and cashews contribute a satisfying texture. Crostini acts as the perfect vessel for delivering these flavors, and green olives provide a refreshing contrast that cuts through the richness.
Here are some awesome Merlots to try!
Pinot Noir & A Culinary Array Of Accoutrements
- Cheese: Goat cheese, Gruyère
- Charcuterie: Duck prosciutto, Bresaola
- Fruit: Strawberries, Cranberries
- Nuts: Pecans, Hazelnuts
- Carbohydrate: Whole grain crackers
- Olive: Castelvetrano olives
The elegance of Pinot Noir is enhanced by a selection of cheeses like goat cheese and Gruyère, which highlight its red fruit and floral notes. Delicate charcuterie like duck prosciutto and bresaola match the wine’s subtlety.
Strawberries and cranberries mirror the wine’s berry flavors, while pecans and hazelnuts bring a gentle nuttiness. Whole grain crackers add earthiness to the mix, and Castelvetrano olives provide a pleasantly mild and buttery essence. Here are some Pinot Noir varieties that are $25 or less!
Excellent Pairings For Syrah/Shiraz
- Cheese: Manchego, Roquefort
- Charcuterie: Chorizo, Soppressata
- Fruit: Blackberries, Blueberries
- Nuts: Almonds, Pecans
- Carbohydrate: Olive oil-drizzled flatbread
- Olive: Oil-cured black olives
The robust character of Syrah/Shiraz is perfectly balanced by cheeses such as Manchego and Roquefort. Bold chorizo and soppressata contribute a spicy kick, complementing the wine’s pepper and spice notes.
Blackberries and blueberries amplify the wine’s dark fruit flavors, and almonds and pecans provide a rich and textured element. Olive oil-drizzled flatbread adds depth, while oil-cured black olives offer a briny touch that echoes the wine’s complexity.
A Culinary Array For Zinfandel
- Cheese: Monterey Jack, Aged gouda
- Charcuterie: Pepperoni, Capicola
- Fruit: Raspberries, Blackberries
- Nuts: Walnuts, Cashews
- Carbohydrate: Rosemary-infused crackers
- Olive: Niçoise olives
Zinfandel’s fruit-forward nature thrives with Monterey Jack and aged Gouda cheeses, enhancing its ripe berry notes. Pepperoni and capicola bring a touch of heat that harmonizes with the wine’s spiciness.
Raspberries and blackberries emphasize the wine’s juicy character, while walnuts and cashews create a satisfying contrast. Rosemary-infused crackers offer an herbal note that complements the wine, and Niçoise olives add a touch of elegance. Here are a few Zinfandels that are popular right now!
Malbec Grazing Board Pairings
- Cheese: Smoked Gouda, Parmesan
- Charcuterie: Lomo, Serrano ham
- Fruit: Plums, Blackberries
- Nuts: Almonds, Hazelnuts
- Carbohydrate: Olive-studded bread
- Olive: Picholine olives
Smoked Gouda and Parmesan cheeses complement Malbec’s boldness with their deep flavors. Lomo and Serrano ham provide a smoky and savory match for the wine’s robust character.
Plums and blackberries align with Malbec’s dark fruit undertones, while almonds and hazelnuts add richness. Olive-studded bread brings a Mediterranean touch, and Picholine olives infuse a mild brininess that pairs well with the wine’s depth. Here are some popular Malbecs to check out right now!
Artfully Pairing Grazing Table Items With Tempranillo
- Cheese: Manchego, Iberico
- Charcuterie: Jamón ibérico, Chorizo
- Fruit: Figs, Red grapes
- Nuts: Marcona almonds, Walnuts
- Carbohydrate: Sourdough slices
- Olive: Arbequina olives
Manchego and Iberico cheeses resonate with the Spanish origin of Tempranillo, enhancing its flavors of red fruit and spice. Jamón ibérico and chorizo bring a distinctive taste that complements the wine’s character.
Figs and red grapes offer a touch of sweetness and acidity, while marcona almonds and walnuts provide depth. Sourdough slices deliver a tangy contrast, and Arbequina olives add a mild and fruity note that echoes the wine’s profile.
Summing Up Our Red Wine Pairings & Grazing Boards
As we conclude our exploration of red wine pairings and how they can be utilized in pairing your favorite grazing board items, we’re reminded of the incredible diversity and depth that charcuterie boards bring to the table. Furthermore, from the bold and structured Cabernet Sauvignon to the soft elegance of Merlot and the nuanced character of Pinot Noir, each variety has found its perfect match in a symphony of meats, cheeses, fruits, nuts, carbohydrates, and olives.
Importantly, the art of pairing is not just a practice but a journey of discovery, where flavors not only intertwine but also elevate the tasting experience. Whether you’re indulging in a relaxed evening with friends or celebrating a special occasion, the harmonious union of red wines and thoughtfully curated charcuterie boards will undoubtedly leave an indelible impression.
As you embark on your own culinary explorations inspired by our red wine pairings, remember that crafting the perfect charcuterie board is an art that requires careful consideration and a touch of creativity.
Additionally, if you’re envisioning a memorable gathering where the harmonious fusion of meats, cheeses, fruits, nuts, carbohydrates, and olives takes center stage, our team is here to assist. Furthermore, whether it’s an intimate dinner or a grand celebration, don’t hesitate to reach out to our dedicated booking team.
Consequently, allow us to curate an exquisite charcuterie board that complements your chosen red wines, thereby creating an experience that lingers in the memories of your guests.
