Test Wine Pairings | Texas Wines | Uncork New Possibilities

HOLIDAY PAIRINGS 2021

We’re stern believers that there are no official rules for the perfect charcuterie board. That said, we DO believe that the best ones have a little Texas flair! Each season we bring you Texas wine varietals that are perfect for the season along with our favorite charcuterie board items. From cheesy essentials to items grown in Texas, these unique board combinations are bound to impress!

CABERNET SAUVIGNON

A bold and rich full bodied red wine with flavors of blackberries, black cherry and “baking spices”. The rich body and bold tannins match the richness of the cheese while bringing out the slight nutty flavor in the cheese. The dark fruit flavors compliment the jam and the pomegranate. And the baking spices accentuate those found in the spiced pecans and honey butter.

SHINING STARS

Gouda/Gruyere Cheese

River Whey Creamery,
Indigo Ridge Cheese

Spiced Pecans

PINOT GRIS

A medium bodied white wine with crisp flavors of white peach, lemon, lime, and honey. The acidity of the wine with the nuttiness of the cheese will help bring out the sweetness hiding in the wine. It also serves as a great balance for taming the spiciness in the pecans and salami.

TEXAS ESSENTIALS

Pickled Beets

Cranberry Orange Jam

Honey Butter

Spicy Salami

RIESLING

A highly acidic, light bodied white wine with flavors of apricot, peach, apple, and ginger. The bright flavors in the Riesling will pair well with the pomegranate seeds and accentuate the bright flavors in the jam and pickled beets. The acidity will also help cut the fat and spicy flavors from the salami. The sweetness in the wine will bring out the sweetness in the beets and pecans and also highlight the nuttiness of the cheese.

THE FIXIN'S

Pomegranate Seeds

Baguette Slices

CABERNET FRANC

A medium bodied, dry red wine with flavors of dark berries will complement the fresh berries on the board and the spiced and peppery notes in the wine will also enhance the spices around the board. The higher acidity in the wine allows your palate to cut through the fattiness of the dry and cured meats and the creaminess of the creamy nature of the cheeses.

SAUVIGNON BLANC

A highly acidic, medium bodied white wine with green herbal flavors as well as of grapefruit, peach, honeysuckle. The acidityhelps accentuate the acidity in the chevre while still being able to cut through the saltiness that comes with the meats. A perfectly refreshing wine to reduce the spiciness scattered around the board items.

CHENIN BLANC

A light bodied wine with flavors of apple, pear, honeysuckle, and oranges. The inherent sweetness and acidity combine to make a great complement to the pickled options on your charcuterie board. The orange flavors in the wine will bring out more of the flavor in the jam. The acidity and full flavor will balance out the fat-creaminess and spice flavors.