Vintage Cellars Catalogue - 03/02-20/04/2021 (Page 24)

get on board the charcuterie express vv would be to reach for a heavy cab the grape delights of cured meats with wine to match ine matching with charcuterie? a picnic you can really embrace that grab-and- take your cues from the season when and accompaniments - there's no better time with the all-important carbohydrate such as to amp up the meat factor when it comes to lavosh crackers palate-coating deliciousness of a topnotch varieties were made for drinking with cured renée wallace of modern australian with multiple elements on the board." minimising the cheese and maximising the cured it's easy to be proudly australian these days meats when the temperature dials down melbourne chef scott pickett has recently "i'll still keep a cheese presence on a installed a dedicated dry-ageing room behind recommends adding depth and interest to a "summer charcuterie can tend towards charcuterie board with pork rillettes - "you lightly cured fish but when it gets colder can even do duck or braised lamb shoulder" i love the gamier meats like duck and venison," scott says shoulder season and to drink? "too easy - a good burgundy." factoring in whether you'll be eating the platter wine drinkers who don't want to stray into it's a match! the best pairings with pinot noir gsm cava → smoked ham pinot gris → pork or duck terrine riesling champagne vintagecellars.com.au