Rosé Wine and Sunshine go Hand in Hand!
The perfect social wine!
From the pretty pink hue to the refreshing taste on a warm summer day, rosé has become one of the “go-to” summer wines.
Rosé is not a specific type of grape – it’s a genre of wine like white or red. While similar to how red wines are produced, the time that it ferments with grape skins is shorter. The juice is run off the skins early in order to extract only the perfect amount of colour.
Rosé can be made from any red wine grape. The flavour profile is fresh and fruity; however, each type of rosé will taste a bit different depending on the type of grapes used to produce it.
Made for Sharing!
The fruit for this dazzling Grenache Rosé was harvested and then the juice obtained was run off the skins. This resulted in the production of a pale coral wine. The fragrant nose is perfumed with strawberry and raspberry aromas. The dense palate is rife with intense fruit flavours coupled with mint undertones. These characters culminate in a satisfying finale.
A well curated charcuterie board is a work of art... When paired with the proper wine, it becomes a masterpiece!
Crafting Your Charcuterie Board
The great thing about a charcuterie board is its versatility. When creating the perfect charcuterie board, think of it as your own “adventure story” – a mix and match of textures, aromas and flavours, paired with a great wine to compliment the adventure!
Varying the colours and textures, a variety of meat and cheese options, and lots of fresh items is the secret to success. Piled high with cured meats, cheeses, crackers, fruit, nuts and more, your guests will be wowed by this gorgeous and delicious spread.
- Served in loose rolls, pre-sliced thin cured meats such as prosciutto, mortadella or Serrano ham offer savoury and salty goodness
- Guests may also enjoying meats they can slice themselves so be sure to include meats such as hard salami, sopressata or capicola to add that chew and texture
- Spreadable meats such as French style pâté, terrine or rillettes provide richness and smoothness on the palate
- Choose from a mixture of hard and soft cheeses with both light and bold flavours. Some cheese can be cubed or sliced, some cheese can be added on the board as a wedge. Wedges of brie or blue cheese look really impressive and along with a set of serving knives, guests can really dig in and help themselves.
Now that you have the main components of your board, think of your accents as adding a bit of “you” to the mix! These wonderful additions will also help you fill in the gaps on the board.
Base your accent selections on your wine pairing making sure that the flavours blend well with the undertones. When serving your Grenache Rosé, think of the following wonderful additions to your board:
- Fresh strawberries or raspberries
- Melon with fresh basil, prosciutto and buffalo mozzarella
- Crispy tomato basil bruschetta
- Artichoke hearts
- Honey, berry preserves or balsamic glaze
Don’t forget the Crunch!
You will want to add crackers and/or bread to your charcuterie board. This is a critical building block when your guests start to layer all the flavours. You want something sturdy and you want a couple different options – consider a mix of artisan breads and lightly toasted slices rubbed with oil
The Final Product!
It takes a little thought and strategy to build a charcuterie board that will wow your guests. Here are some tips and tricks!
- Grab a large platter or two, you can use cutting boards, ceramic platters, slate cheese boards, marble slabs, etc.
- Artfully arrange where you want your cheese selection and jars, bowls of olives, jams, and antipasti to go, then place varieties of meat slices and rolled up meats around
- Scatter crackers and bread sticks to fill up space, then add your fruit, nuts, and herbs to make keep the colours balanced and beautiful