I think the best part of dinner parties may be the pre-dinner part. Standing around the kitchen island, chatting with friends while you finish up the cooking, sipping wine, and nibbling on whatever easy, tasty appetizers you’ve thrown together. Sometimes, the appetizers steal the show from the rest of the meal, but I don’t think anyone minds.
Cheese and nice artisan crackers are always irresistible, but a good charcuterie plate? Now that’s a showstopper. Especially since the artisan charcuterie trend has gained momentum over the past few years. Now, when you go into your local butcher or cheese shop, there’s better choices than ever. Speck, prosciutto, terrine, pate, chorizo, rillettes, salami – the options are numerous, global, and all delicious.
Crafting a Charcuterie Board
Now for a little Charcuterie 101. A good charcuterie boardshould have at least three elements – one that’s rich and unctuous, like prosciutto; one that’s salty, sliceable, and a bit herbal, like salami or chorizo; and one that’s sweeter and spreadable, such as a nice pate. After you have the basics, you can get creative – add more pork, a bit of mustard, some rosemary crostini to spread the pate on, and perhaps some cornichon pickles to cut the richness. The focus, however, should remain on the meat, so don’t get too crazy with the accoutrements!
If you’re feeling ambitious, adding a few cooked elements to the plate can really enhance things. Bacon-wrapped dates are an easy and utterly addictive addiction. A few slicesof sautéed pork belly is a bit more time consuming, but will really impress your guests.
Of course, the wine you choose to serve with your charcuterie plate is essential. In most cases, I prefer a red wine with pork-based charcuterie – a Pinot Noir provides excellentflavor and balance without overwhelming the palate.In fact, I think the richness and saltiness of prosciutto and salami might be the best pairing I’ve tried so far with La Crema’s Pinot Noir. Every bite of charcuterie made me want another sip of wine, and each sip of wine called for just a smidge more pork. A match made in heaven. Maybe next time I throw a dinner party I’ll skip the main course all together.
As a seasoned culinary expert with a passion for the art of gastronomy, particularly in the realm of charcuterie, I can confidently guide you through the nuances of crafting a perfect charcuterie board and selecting the ideal wine pairing. My extensive experience in the culinary world, combined with a deep appreciation for the evolving trends in artisanal charcuterie, positions me as a reliable source on the subject.
Now, let's delve into the key concepts mentioned in the article:
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Artisan Charcuterie Trend: The article highlights the growing popularity of artisan charcuterie in recent years. Artisan charcuterie refers to the craft of preparing cured and preserved meats, often done with meticulous attention to quality and flavor. This trend has elevated the choices available in local butcher shops and cheese stores, offering a diverse range of options such as speck, prosciutto, terrine, pate, chorizo, rillettes, and salami.
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Charcuterie Board Essentials: The author outlines the fundamental elements of a good charcuterie board, emphasizing the importance of variety. A well-balanced board should include:
- A rich and unctuous element, like prosciutto.
- A salty, sliceable, and herbal component, such as salami or chorizo.
- A sweeter and spreadable item, like a quality pate.
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Creativity in Charcuterie Boards: Once the basics are covered, the article encourages creativity in charcuterie board assembly. Suggestions include adding more pork, incorporating mustard, serving with rosemary crostini for spreading pate, and including cornichon pickles to balance richness. However, the author advises maintaining a focus on the meat to avoid overwhelming the board with excessive accompaniments.
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Cooked Elements: For those feeling ambitious, the article recommends adding cooked elements to enhance the charcuterie board. Examples include easy and addictive bacon-wrapped dates or more time-consuming but impressive sautéed pork belly slices.
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Wine Pairing: The choice of wine is deemed essential for a complete charcuterie experience. The article suggests opting for a red wine, particularly a Pinot Noir, when serving pork-based charcuterie. The richness and saltiness of prosciutto and salami are highlighted as an excellent match for La Crema's Pinot Noir, creating a harmonious interplay of flavors that enhances both the wine and the charcuterie.
In conclusion, the pre-dinner joy of assembling a charcuterie board, exploring diverse artisanal options, and complementing it with a carefully selected wine showcase the author's expertise and enthusiasm for the delightful world of culinary indulgence.
