Charcuterie and cheese boards are a delicious and versatile manner of presenting a tasty aperitif or even as a perfect entrée or romantic dinner for two. But which wines make the best pairings? Sensorial Wine Analyst Luca Marini shares his ideas.
Charcuterie and Cheese Boards with Sauvignon 2018 Scubla
“One of the best performing glasses is that of Scubla. A masterpiece of palatal softness, the 2018 Sauvignon is clear and limpid with hints of floral on the nose.” A fusion of four clones of Sauvignon, one from Friuli (50%) and three from France, first vinified separately, to create a balance between nose and palate, and between varietal perfume and savouriness. Straw yellow with greenish reflections, the wine releases a very aromatic, delicate fragrance, reminiscent of yellow pepper, peach, and sage. The taste is elegant and velvety with a good body.
Charcuterie and Cheese Boards with Castel Verdino Montepulciano d’Abruzzo Riserva 2015 Casalbordino Wines
‘Castel Verdino Montepulciano d’Abruzzo Riserva 2015 is a great wine. Here the light violet of the hue merges with the rounded delicacy of its very elegant appeal. The wine strikes the perfect litheness between softness, acidity, and tannin enhanced by the clarity and turgidity of blackberry and vanilla.
The color is that of a great wine, a champion of excellent consistency – for both intensity and visual opacity. Spices on the nose and the great roundness of the tannins on the palate, all create a very dense base. Its notes of plum are powerful, creating layers of velvety flavors – the result of the warmth of the sun on the fruit pulp of virtuous consistency.
At these levels of density, nature has created its own juices that are concentrated and thick. Consequently, the texture of its imposing tannins comes together with the vanilla and spices in its increasingly soft, long, balsamic aftertaste. Inoxidized and without any stain, the jammy fruit in its splendid aroma is the epitome of oenological clarity, and demonstrative of a still life, native vigor”.