Cured meats have become increasingly popular in recent years, with some chefs going as far as aging their own versions and featuring them on their menus. Can you tell us about one or more red wines, rosés and/or whites—or even beers—that you like to serve with charcuterie (and why), and name some specific meats that you especially enjoy?”
Elise Loehr, Proprietor/Wine Director, F. Scott’s Restaurant & Jazz Bar (Nashville, TN). We like the Knipser Clarette Rosé Trocken from the Pfalz, a brilliantly fresh, crisp, slightly petillant cabernet sauvignon (that’s right!). It’s gorgeous with garlicky veal sausage, boudin blanc, rabbit rillettes, etc.
For reds, the Famille Peillot Mondeuse Bugey from the Savoie, a delicate, peppery little gem that smells like northern Rhone syrah but feels like red Burgundy on the tongue. It’s terrific with salamis and firm sausage. READ MORE »