Pairing: Aged Cheeses and Charcuterie

Aged cheeses and charcuterie offer rich, bold flavors, often with a savory and umami profile. Aged cheeses like cheddar, Parmigiano-Reggiano, and Gouda develop complex, nutty, and slightly salty flavors, while charcuterie—featuring cured meats like prosciutto, salami, and chorizo—adds a fatty, savory depth. When paired with wines, the combination of high-fat content in the cheese and the saltiness of cured meats calls for wines with good acidity and tannins, helping to balance and enhance the richness of the food​.

Recipe

Ingredients

  • Aged cheeses (200g, e.g., Cheddar, Parmigiano-Reggiano, Gouda): The bold, nutty flavors of aged cheeses complement robust wines.
  • Cured meats (200g, e.g., prosciutto, salami, chorizo): Rich, fatty meats provide a savory balance, pairing well with tannic wines.
  • Crackers or baguette slices: Adds texture and serves as a neutral base.
  • Dried fruits (apricots, figs): The sweetness contrasts with the saltiness of the meats and cheeses.
  • Nuts (almonds, walnuts): Offers a crunchy textural element, enhancing the flavor complexity.

Instructions

  1. Prepare the cheese: Slice the aged cheeses into thin wedges or cubes for easy serving.
  2. Arrange the charcuterie: Fold or roll slices of prosciutto and salami to create an elegant presentation. Fan out chorizo slices for visual appeal.
  3. Assemble the board: Place the cheese and charcuterie on a board, along with crackers, dried fruits, and nuts. Garnish with fresh herbs like rosemary for an aromatic touch.
  4. Serve: Pair with a selection of wines, ensuring the wine complements the bold flavors of the meats and cheeses​

Serve With

Cabernet Sauvignon, Zinfandel

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Cabernet Sauvignon

Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.

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Zinfandel

Bold, robust red wine known for its intense fruit flavors and high alcohol content.

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Samplers

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