Charcuterie Party: Blind Tasting Buddies

Wine Tasting, June 6th, 2019

In this session, we celebrate the wonders of cured meats, from all over the world. Proscuittio, Foie Gras, Terrines, Pâté, and more! Some fruits-de-mer might be included too. Nick will be sourcing a full spread of goodies, so come prepared to eat, drink, and learn a few things. Discussion will be focused on the process of winemaking and food preservation, along with tips on food and beverage pairing.

Photos below by Jonathan Villaseñbor, IG @winelegends

Charcuterie List:

• Big John’s PFI
  • Pepperoni
  • Speck
  • Coppa
• DeLaurenti
  • Duck Paté with Aspic
  • Pork Terrine with Pistachio
  • Bayonne Ham
  • Finocchiona Salami
  • Mortadella
• Rain Shadow Meats
  • Pork Rillettes
  • Tête de Cochon

Wine List:

• NV Herbert Beaufort, Carte d’Or, Brut Tradition, Bouzy Grand Cru Champagne, FR
• 2015 Domaine d’Aupilhac, Les Cocalières, Languedoc Blanc, FR
  • 30% Roussanne, 30% Vermentino, 20% Marsanne, 20% Grenache Blanc
• 2016 Château de Fontenille, Entre-deux-Mers, Bordeaux, FR
  • 40% Sauvignon Blanc, 20% Sauvignon Gris, 20% Muscadelle, 20% Sémillon
• 2015 Sveti Vrac Winery, Vino di Melnik, Bulgaria
• 2014 Segal’s, Fusion, Merlot Blend, Galilee Heights, Israel
• 2014 AHA Wines, Abrame, Cabernet Franc, Amador County, US
• 2014 Outre Terre, Thierry Germain, Saumur-Champigny, Loire, FR
• 2017 Hecht & Bannier, Syrah Grenache Carignan, Languedoc, FR
• 2015, Gregoletto, Cabernet, Colli Trevigiani IGT, IT
• 2014 Domaine d’Aupilhac, Le Carignan, Mont Baudile IGP, FR
• 2016 Château La Roque, Pic Saint Loup, Languedoc, FR
• 2017 Olivier Pithon, Le Colt d’en Olby, Côtes Catalanes, Roussillon, FR
• 2015 Jean-Baptiste Granier, Les Vignes Oubliées, Terrasses du Larzac, FR
• 2016 Jean-Baptiste Granier, Les Vignes Oubliées, Terrasses du Larzac, FR
• 2016 Betz Family Winery, Bésoleil, Grenache Blend, Columbia Valley, US
• 2015 Antoine Ogier, Dentellis, Gigondas, Southern Rhône, FR
• 2012 Villa Ravignoli, Tegolaia, Chianti Rùfina Riserva, Toscana, IT
• 1995 Taylor Fladgate, Quinta de Vargellas, Vintage Porto, PT
• 2016 Graham’s, Vintage Porto, PT
• 2012 Sea Smoke, Vintage Seaport, Santa Rita Hills, US
• NV Orange River Cellars, Hanepoot, Muscat d’Alexandrie, Northern Cape, ZA
• NV Cossart Gordon, Rainwater Medium Dry Madeira, PT
• NV L.N. Mattei, Cap Corse, Vin Aperitif Quinquina, Bastia, Corsica, FR
• NV Maurin le Puy, Quina Liqueur, FR

A Brief Overview of of Charcuterie:

• Salumi – preserved meat from single-muscle, such a leg or shoulder. Examples include
  • Jamón
  • Coppa
  • Lardo
  • Culatello
  • Speck
  • Bresola
  • Lonza
  • Capocollo
  • Pancetta
• Salami – preserved meat using multiple ingredients, including various cuts, herbs, and spices. Examples include
  • Genoa
  • Soppressata
  • Pepperoni
  • Cotto
  • Chorizo
  • Nduja
  • Finocchiona
  • Mortadella
• Pâté – a smooth forcemeat, often made from liver. Will often feature a thin layer of aspic.
  • Chicken
  • Duck
  • Goose
  • Beef
  • Foie Gras
• Terrine – a textured forcemeat, often including nuts and even fruits. Named for the shape of the pan, the terrine itself.
  • Terrine de Campagne
  • Head Cheese
  • Pâté en Croûte
• Confit – meat cooked in fat.
  • Duck Leg
  • Rillettes

Sources

• https://www.foodrepublic.com/2016/06/15/whats-the-difference-between-pate-terrine-and-rillettes/ 
• https://en.wikipedia.org/wiki/Terrine_(food)
• https://en.wikipedia.org/wiki/Salami
• https://www.cooksillustrated.com/how_tos/11023-common-types-of-salami
• https://www.popsugar.com/food/Different-Types-Salami-16314712

Attendance:

• Lauren C.
• Joelle C.
• Nick D.
• Josh D.
• Kara G.
• Ross G.
• Chris C.
• Mike R.
• Kevin S.
• Miki U.

Posted by

Jess Baldwin