Charcuterie And Champagne

river and rail meat wooden board 3

A lovely charcuterie board at River and Rail Restaurant.   http://riverandrailrestaurant.com

The chefs cure their own hams and salami, so delicious. Charcuterie is a collection of cold cured meats, primarily pork. Try putting together your own charcuterie board…it’s a fabulous appetizer to serve at home because:

1.Wooden cutting boards are perfect for charcuterie service and I found one for $7 at Walmart to use at home. Love it!

2. Gluten-free.  As long as you keep your wooden cutting board just for the purpose of serving gluten-free (no bread and no ingredients that have gluten – check salami that have added ingredients to make sure they do not have gluten) charcuterie makes an excellent gluten-free appetizer.

3.  Easy to make, you don’t have to turn on your oven on a hot summer day and clean-up is a breeze!

4. It’s fun to say “charcuterie”!

My home charcuterie board includes very thinly sliced Black Forest Ham, sliced pepper or herb (rind) salami, Genoa salami, dry sausage with wine added (Roanoke Co-op on Grandin Road, Roanoke, Virginia has a nice selection of these…they even have “Salame with Prosecco”!, whole grain mustard, cornichons and dry cured black olives (sold at Fresh Market)  dried cherries and apricots. Serve with crusty grilled sliced Italian bread. River and Rail adds their homemade sauerkraut and pickles to their board. Part of the fun is finding unique items to put on your board…

 river and rail picklesriver and rail pimento
River and Rail Restaurant  House-made Pickled Vegetables and Pimento Cheese
champagne siecle
Laurent-Perrier “Grand Siècle” Brut Champagne
One of our personal favorites and our Happy Anniversary Champagne this year!
$100 – $120 range
97 points Wine Enthusiast:

*Cellar Selection* Laurent-Perrier’s prestige cuvée has always been nonvintage, a blending of top wines from top years. It remains an exceptional wine, not quite dry and with a tinge of softness, but so elegant and balanced. This bottling has just the right amount of maturity, hinting at toast while guarding every iota of fruitiness.

93 points Wine Spectator

A subtle version, focused more on delicate acidity and texture than the finely layered flavors of creamed apple, marzipan, pastry dough and black currant, with hints of lemon curd and ground spice. Delivers a lasting, smoke-tinged finish. Drink now through 2020.

K&L Wine Merchants Notes:

This Champagne is a blend of three great harvests: 20% 1999, 20% 2000 and an astonishing 60% 2002. It is half Chardonnay, half Pinot Noir and all the fruit comes entirely from Grand Cru villages in Champagne. This is one of the greatest of the tête de cuvée Champagnes, but it has had a hard time selling in the U.S. because it does not carry a vintage date, and is not produced in the same large volume as Cristal and Dom Perignon. This is a must for anyone who loves Champagne. It has glorious detail and complexity on the bouquet. In the mouth, the bead is ultra fine; it is hard to imagine smaller bubbles. The flavors are polished and fresh but still fully developed, a testament to the precise blending of the three great vintages. A great tête de cuvée!

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One thought on “Charcuterie And Champagne

  1. Christina Nifong June 30, 2016 at 5:09 pm Reply

    Love charcuterie! Love River and Rail! Thanks for this post, Becky. And thanks for your Liebster nomination from a year ago. You’ve been a great supporter of my writing all this time. Here’s the link to my (long-delayed) Liebster post….

    https://christinanifong.com/2016/06/30/buttermilk-and-blogging/

    Like

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