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When including unexpected ingredients in charcuterie boards, finding the perfect wine pairing can become a lot more challenging.While cured meats and cheeses are standard, pickles, smoked fish, and even jams can make an appearance, which complicates the search for the perfect wine to accompany your tasty treats.
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Fruit: green apples, green pear, dried apricots, green grapes. Nuts: Marcona almonds, shelled pistachios. The best charcuterie with light-to-medium-bodied whites (Chardonnay, Chenin Blanc, Pinot Blanc) and rosés: If you increase the body of the wine, you can also increase the intensity of the cheeses and meats.
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Firstly, the bolder the wine, the bolder the flavors of the charcuterie should be. For example, a robust Cabernet Sauvignon pairs perfectly with a board of cured meats such as salami, prosciutto, and chorizo. Similarly, a full-bodied Syrah pairs well with a board of robust cheeses such as aged cheddar, blue cheese, and gouda.
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bin + board ~ wine / cheese / provisions in Brandon, FL. A wine & cheese-centric bar located in the heart of Brandon, FL. The bin + board was born out of a love of exploring wines from around the world and a craving for cheese. Come cozy up to the bar for a glass or bottle of wine. We offer a variety of wines from around the world from classics you expect, to those looking to expand their.
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YAGMRADAM/GETTY IMAGES. Whether you're looking for wine and cheese board pairings for a party or putting a wedge of cheese out for a simple snack, figuring out which wine to sip can be tricky. But like with any food and wine pairing, it's not impossible!You just have to have a few tips up your sleeve. Some general rules to follow for pairing wine with cheese:
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Wine pairing for the intermediate board: Loire Valley Pineau d'Aunis or Austrian Zweigelt. While exploring new cheeses take this opportunity to try a wine you may never have had before. Pineau d'Aunis is a red grape known for its peppery flavors and aromas. The reds are made in a lighter style with bright red fruit flavors, mouthwatering.
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Place the anything in a bowl on the sheet pan first leaving space in between each. Follow with all the cheese wedges. Line-up the sliced cheese along the edges of the sheet pan. Tuck the sliced meats in between the bowls and cheese wedges. Fill-in space with the different crackers.
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From soft, to bloomy rind, to semi-hard to pungent, your charcuterie board should have a good selection of cheeses that hit different notes of salt and fat while running the gamut of textures. When it comes to wine pairings with your cheese, you want to consider the intensity, salt, fat, acidity, tannins, and texture to make that perfect match.
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Step 4: Fruits & Nuts. Pretty sure this is self explanatory, but just in case, here are a few examples. Raw Almonds, Raw Cashews, Honey Roasted Cashews, or Pistachios. As far as the fruits, grapes are always great, blackberries, strawberries, figs or any dried fruit. Just think of things you like and add those.
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A well-curated charcuterie board is a work of art. When paired with the right wines, that artwork becomes a masterpiece. But unlike the Mona Lisa, you don't need years of work to create an amazing charcuterie board with the perfect wine pairings. Instead, sticking to a few general principles and simple guidelines will make the process a breeze.
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Pair Sweet with Spice. According to Smith, spicier meats and sweeter wines complement each other because the sugar in the wine will counteract capsaicin, the chemical responsible for spice. If you're looking for a white wine, try Viognier from either California or the Rhône, or Chenin Blanc. "Chenin has a little more acid to it, but if it's.
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Below is what our French wine and cheese board looked like! If you're looking to make a similar French wine and cheese board, here's a breakdown of everything I used to create this! FRENCH WINE AND CHEESE BOARD: - George Duboeuf Beaujolais-Villages 2015 - Georges Duboeuf Pouilly-Fuissé 2015 - Marie de Beauregard Vouvray 2015
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Step #3: Add Charcuterie (Cold Cuts) and Nuts. Charcuterie or cold cuts can also get really expensive when putting together a cheese board. I like sticking with only one variety and arranging it in two different parts of the board to give the impression that there are two options.