The Charcuterie Plate
by: Kevin Stanton
photography by: Danielle Stanton
Putting together a meat and cheese board can be a fun way to start a meal or the perfect midday meal of its own. With a couple of ingredients, some wine and a back yard, you’ll feel like you are in Italy in no time.
Typically made in the Loire Valley of France or South Africa, this wine is very versatile and comes dry, off-dry and sweet. All styles pair well.
A dry, sparkling red wine from the Emilia- Romagna region of Italy. The high acidity in this wine makes it a perfect pairing for rich cheeses and salty cured meats.
This dry, light-bodied, fruity red wine from France has high acid and low tannins, making it a great match for a cheese plate.
A fortified wine made outside of Jerez de la Frontera in Andalusia, Spain. It ranges from light and dry to rich, nutty and sweet. If you are thinking about sherry on a spectrum, fino sherry would be the lightest and most dry, amontillado would be in the middle and oloroso would be the most rich and sweetest.
Clockwise from top left:
- Bonne Bouche (Websterville, Vt.) Aged, poplar-ash-ripened goat cheese from Vermont Creamery
- Marcona almonds
- Salami Calabrese
- Maplebrook Farm Burrata (Bennington, Vt.) Cream-filled mozzarella
- Bread and butter pickles
- Country pork paté
- Dalmatia fig spread
- Great Hill Blue (Marion, Mass.) Raw cow’s milk blue cheese
- Rosemary and sea-salt crackers