SPONSORED POST: We’re celebrating the rest of summer with recipes and wines from Beaujolais that will usher us into fall in delicious style. Be sure to enter below for a chance to win the ultimate picnic set!
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.
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.
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.
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.
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
Enter to win a wine picnic set valued at $119! OR Enter to win on the Instagram post.Print