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.

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.

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.

Soft Chevré Cheese

Haute Goat Creamery, Black Pepper & Fig

Orange Jam

Spiced Pecans

Charlie’s Treats

Pickled Jalapeños

Bernard’s Texas Bread & Butter Jalapeños

Texas Chorizo

Texas Iberico

White Cheddar

Fresh Strawberries
& Blackberries

D-Bar Farms

Sourdough Bread
& Crackers