Régnié Beaujolais Wine Paired with Pickled Stone Fruit and Charcuterie Salad

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This charcuterie salad and wine are a perfect expression of the end of summer. With pickled stone fruit, greens, plenty of hearty cheese and charcuterie, it pairs perfectly with a cellar temperature Beaujolais red wine.

Régnié Beaujolais Wine Paired with Pickled Stone Fruit and Charcuterie Salad

As we’re wrapping up Summer and starting to think about Fall, this is the time of year I start to stockpile my end of season summer fruits and veggies. And per usual, I overdo it with the produce.

For our end of summer entertaining post I thought I’d crack open a bottle of Beaujolais and show you this simple but flavorful dish you could serve up while we squeeze in the last few summer parties of the season (check the end of the post for our giveaway if you’re in need of some picnic swag!). Sometimes the perfect late summer get togethers can be as simple that: wine and a beautiful salad that showcases the bounty of the transitioning seasons.

Régnié Beaujolais Wine Paired with Pickled Stone Fruit and Charcuterie Salad

The star of the salad is the pickled stone fruit: nectarines, plums and cherries. These pickled stone fruit take a 3 day dip in a sweet and sour bath laced with wine and come out the other end transformed into some crazy delicious bites. I love it when I can incorporate elements from both the drinks and the food together for dishes.

In addition to this yummy salad, we’re also taking wine today. If we want to keep our get togethers simple and laid back, we also need a laid back wine. Enter Beaujolais; more specifically Régnié.

Régnié Beaujolais Wine Paired with Pickled Stone Fruit and Charcuterie Salad

The idea of this salad came about because, well…I’m not really a cracker person. I’m usually the odd one just eating cheese and meat slices off a fork; I just don’t want all the filler. My husband however is a water cracker connoisseur and is baffled by this approach to eating a cheese and charcuterie board. I thought that if I want to eat my meat and cheese and all the components of a well-dressed spread in a more substantial manner, I can put them all in a salad. The added bonus is the wine in the pickled stone fruits which punches their taste way up, and the resulting brine is an amazing substitute to plain old vinegar in the dressing for the salad.

Régnié Beaujolais Wine Paired with Pickled Stone Fruit and Charcuterie Salad

Are you guys ready to throw one last summer party now?Here are some tips for serving your wine, party style:

  • Beaujolais is a pocket friendly wine, so stock up for the party
  • Serve Régnié at slightly cooler than room temp but never totally chilled (and it’s fine if you forget and leave it at room temp too!)
  • Don’t be afraid to pair this wine with “picnic” foods: fried chicken, crab dip, pâtés…
  • Serve it all day long: Beaujolais is easy to drink from apps to dessert and everything in between

Régnié Beaujolais Wine Paired with Pickled Stone Fruit and Charcuterie SaladRégnié Beaujolais Wine Paired with Pickled Stone Fruit and Charcuterie Salad

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Régnié Beaujolais Wine Paired with Pickled Stone Fruit and Charcuterie Salad
 
This charcuterie salad and wine are a perfect expression of the end of summer. With pickled stone fruit, greens, plenty of hearty cheese and charcuterie, it pairs perfectly with a cellar temperature Beaujolais red wine.
Author:
Recipe Type: Main, Side
Ingredients
  • 1-1/2 cup of pickled stone fruits plus 2 tablespoons of brine, reserved (recipes follow)
  • 4 ounces sliced prosciutto and salami
  • ¼ cup sliced cornichons
  • ¼ cup sliced olives
  • ½ cup crumbled blue cheese
  • 4 cups mixed greens
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • pepper
  • basil, chives, parsley, basil flowers for garnish
  • toasted baguette slices, optional
Pickled stone fruit
  • 4 large stone fruits (mix of nectarine, plums and/or peaches), sliced into ½? slices
  • 1-1/2 cups white vinegar
  • 1-1/2 cups water
  • ½ cup sugar
  • 1 teaspoon chili flakes
  • 1 teaspoon black pepper, whole
  • 1 teaspoon coriander, whole
  • 1 star anise
  • 1 bay leaf
  • 1-1/2 teaspoons kosher salt
  • 1 ounce Régnié Beaujolais wine
Pickled cherries (adapted from Whole Foods)
  • 1-1/2 cups cherries, pitted
  • 1-1/2 cups water
  • ⅓ cup sugar
  • 3 cloves
  • 1 cinnamon stick
  • 1 teaspoon black pepper
  • 1 teaspoon coriander
  • 4 green cardamom pods
  • 1 bay leaf
  • 1-1/2 teaspoons kosher salt
  • ½ cup white vinegar
  • 1 ounce Régnié Beaujolais wine
Instructions
  1. Start by mixing together brine, olive oil and salt and pepper to make a dressing. Build your salad by placing greens on a large plate and top with stone fruits, charcuterie, cornichons, olives, and cheese. Toss to combine and top with fresh herbs. Optionally serve toasted baguette slices to mop up any juices left over on your plate.
Pickled stone fruit
  1. Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comBut this is a spirits site, why are we talking salads?? Well, because we’ll be using that wine you’ll be serving your guests as an ingredient too! The star of the salad is the pickled stone fruit: nectarines, plums and cherries. These pickled stone fruit take a 3 day dip in a sweet and sour bath laced with wine and come out the other end transformed into some crazy delicious bites. I love it when I can incorporate elements from both the drinks and the food together for dishes.
  2. Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comIn addition to this yummy salad, we’re also taking wine today. If we want to keep our get togethers simple and laid back, we also need a laid back wine. Enter Beaujolais; more specifically Régnié.
  3. Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comRégnié (pronounced like rein-yay) is the ultimate outdoor entertaining wine. It’s food friendly and pretty much pairs with all those foods you’d want to eat at your outdoor fête. Charcuterie plate? Yes. Spinach salad? Yes. All the cheeses?!?!? Yes yes yes! That’s why we’re pairing this medium-bodied red Beaujolais (did you know Beaujolais comes in red, white AND rosé?) with our salad; the slightly spicy berry, tart and dry wine compliments the pungent, sweet and sour flavors of the pickled stone fruits as well as the salty goodness of the charcuterie and cheese perfectly.
  4. Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comThe idea of this salad came about because, well…I’m not really a cracker person. Shocker, what?! Is that a thing?? I’m usually the odd one just eating cheese and meat slices off a fork; I just don’t want all the filler. My husband however is a water cracker connoisseur and is baffled by this approach to eating a cheese and charcuterie board. I thought that if I want to eat my meat and cheese and all the components of a well-dressed spread in a more substantial manner, I can put them all in a salad. The added bonus is the wine in the pickled stone fruits which punches their taste way up, and the resulting brine is an amazing substitute to plain old vinegar in the dressing for the salad.
  5. Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comAre you guys ready to throw one last summer party now?
  6. Here are some tips for serving your wine, party style:
  7. Beaujolais is a pocket friendly wine, so stock up for the party
  8. serve Régnié at slightly cooler than room temp but never totally chilled (and it’s fine if you forget and leave it at room temp too!)
  9. don’t be afraid to pair this wine with “picnic” foods: fried chicken, crab dip, pâtés…
  10. serve it all day long: Beaujolais is easy to drink from apps to dessert and everything in between
  11. Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad // stirandstrain.comWine-Pickled Stone Fruit and Charcuterie Board Salad
  12. -1/2 cup of pickled stone fruits plus 2 tablespoons of brine, reserved (recipes follow)
  13. ounces sliced prosciutto and salami
  14. /4 cup sliced cornichons
  15. /4 cup sliced olives
  16. /2 cup crumbled blue cheese
  17. cups mixed greens
  18. tablespoon olive oil
  19. /2 teaspoon salt
  20. pepper
  21. basil, chives, parsley, basil flowers for garnish
  22. toasted baguette slices, optional
  23. Start by mixing together brine, olive oil and salt and pepper to make a dressing. Build your salad by placing greens on a large plate and top with stone fruits, charcuterie, cornichons, olives, and cheese. Toss to combine and top with fresh herbs. Optionally serve toasted baguette slices to mop up any juices left over on your plate.
Pickled stone fruit
  1. In a medium sized non-reactive saucepan, pour in white vinegar, water, sugar and salt. Heat over medium-high heat until sugar has dissolved. Stir in chili flakes, black pepper, coriander, star anise and the bay leaf. Bring to a boil and remove from heat. Place the stone fruit slices in a large glass container and pour the hot liquid over the fruit and stir in wine. Let the mixture cool to room temperature and then cover and refrigerate. Let the mixture sit for three days for best taste. Keeps up to two weeks.
  2. *Sweet and pungent with a nice lingering heat from the small addition of chili flakes.
Pickled cherries
  1. In a medium sized non-reactive saucepan, add in water, sugar, cloves, cinnamon stick, coriander, cardamom pods, bay leaf and salt. Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes. Remove from the heat and let steep 5 minutes. Stir in vinegar and wine. In a medium sized glass container, place cherries at the bottom and pour hot mixture over them. Let cherry mixture cool to room temperature, cover, and refrigerate for three days for best flavor. Keeps up to two weeks.

 

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