Pairing Cabernet Red Wine with Artisan Cheese & Cured Meats

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Cheese & Salumi

Varieties of Artisan Cheeses and Cured Meats

An older vintage of wine usually has a story behind it. The story might be about the growing season of that vintage or even the details of how the wine was made. Moreover, the story is really about you, how you obtained that special bottle of wine. When reminiscing over a special older vintage, I really enjoy keeping the food simple like a cheese and salumi plate. Salumi is simply the Italian term for cured meats. Below are varieties of cheeses and salumi meats that I find pair well with our Silver Oak Cabernet Sauvignons.

Cheeses: Here is a simple rule for choosing cheeses to pair with our Silver Oak and Twomey red wines: choose any cheese that is semi-firm, firm or hard, aged over 90 days and does not have any white or blue mold. It’s that easy! Below are some of our favorites:

  • Carmody, 3 Month Cow’s Milk, Bellwether Farms, California
  • Fiscalini Aged Cheddar, Cow’s Milk, California
  • Vella Dry Jack, Cow’s Milk, California
  • Manchego, Sheep’s Milk, Spain
  • Petite Basque, Sheep’s Milk, France
  • Mimolette, Cow’s Milk, France
  • Piave Vecchio, Cow’s Milk, Piave Valley, Italy
  • Sotto Cenere Truffle Cheese, Cow’s Milk, Venetia, Italy
  • Parmigiano-Reggiano, Cow’s Milk, Italy
  • 3-5 Year Aged Gouda, Cow’s Milk, Holland

Cheese-Salumi Appetizer

Salumi: Not just from Italy anymore! While Italy still produces some of the best dry-cured meats in the world, many small domestic artisan producers are starting to create amazing dry cured meats. Here are some of our favorite domestic producers:

  • La Quercia Prosciutto & Speck, Iowa
  • Fra’ Mani, California
  • Cremineli Salami’s, Utah
  • Boccalone, California

Meats to Shop For:

  • Prosciutto de Parma and Di San Daniel
  • Speck Alto Adige
  • Serrano Ham
  • Jamon Iberico
  • Salami
  • Country Pate or Rillettes
  • Mortadella
  • Soppresatta
  • Capicola (not Spicy)
  • Dry Cured Chorizo
  • Bresaola
  • Lardo

Sides and Condiments: No cheese and salumi plate is complete without side items. Below are some of our favorites. Try to avoid any food items that are spicy or cloyingly sweet.

  • Buttery olives like Castlevetrano
  • Salty olives like Black Oil Cured
  • Any nut roasted with olive oil and sea salt
  • Quince paste or Membrillo
  • Fig Paste or Pane Forte
  • Roasted peppers
  • Pickled vegetables
  • Mustards

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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