It is hard to believe that after this long and unpredictable year, Christmas is only a few days away! One of the things that has brought me constant happiness throughout the noise has been tasting wine and pairing it with charcuterie boards. Although celebrations will definitely be different this holiday season, putting together a charcuterie board will elevate your (small) gathering! Here are a couple of pairings that will keep you cozy and get you into the holiday spirit.

1.) Dr. Frank Rkatsiteli + Herb Chèvre Goat Cheese

This fall, I visited Dr. Frank vineyard on Keuka Lake and discovered this unique wine! It is made from 100% Rkatsiteli (re-KATS-ih-TEHly) grapes, which is the oldest known wine grape variety. It is similar to a cool climate Riesling but is earthier and has notable herbaceous flavors. On the tongue, it is a little bit heavier than a Riesling, but the acidity is very similar, at a high level. The herb notes in the wine make for an excellent pairing with herbed goat cheese on a rosemary Triscuit! It also pairs well with green olives and dried apricots.

2.) Beaujolais Nouveau + Mild Crémeux de Bourgogne

Beaujolais Nouveau is special because it is the first of the 2020 harvest! It is made in Beaujolais, France with 100% Gamay grapes. They were harvested earlier this fall and fermented for only a few weeks through a process called carbonic maceration. This process helps to extract the fruit flavors of the grapes without the bitter tannin from the grape skins. The resulting wine is dry, light, fresh and fruity. A key indicator of this wine is that it smells like strawberry banana yogurt and tastes like fresh, tart red fruits. Serve this wine lightly chilled with a creamy light brie on a baguette, with dried or fresh red fruit! Like the Rkatsiteli, this wine pairs well with a variety of foods because it has a high acid, so do not be afraid to try different pairings or take a glass with you to the dinner table! Since the wine is seasonal, it usually sells out fairly quickly, after it is released on the third Thursday in November.

3.) Crozes-Hermitage + Apple Smoked Gouda

From the Northern Rhone Valley in France, the Crozes-Hermitage is made with 100% Syrah grapes. It features pronounced notes of hay, blackberry, smoke and black pepper. It is an outstanding example of a wine from this region of France and an excellent accompaniment to meat. The heavier body pairs well with a black pepper Triscuit topped with smoky gouda and prosciutto. Try this with an olive as well!

This board was made for 6 people and we only had a small amount of leftovers. In general, plan for about 2 oz. of cheese, 2 oz. of meat and 2 oz. of nuts, fruits, etc. per person. Since there are so many flavors and textures available for creating a charcuterie board, it can become a little overwhelming to find the ‘perfect’ pairings. However, it is important to remember that there is no such thing, and that pairing is completely subjective to personal preference. This is one of the many reasons why I love creating boards, it is fun to try new pairings and share them with your friends and family! Happy Holidays!