Perfect Pairings: Wine and Charcuterie

One of the joys of wine is when you match it up to its ideal food and it somehow takes on a whole new flavour and complexity you didn’t think imaginable when you tasted it on its own.

Whether you’re looking for ideas for your next dinner party or just having a glass of wine with your evening meal, Neil from Majestic Ashbourne and Andrew from Majestic Leicester give you a few pointers as to what to look out for with their Perfect Pairings for wine & charcuterie…


Grüner Veltliner 2009/2010 Weingut Pfarre Weissenkirchen and Parma Ham

Grüner Veltliner is an aromatic variety primarily from Austria. The colour of fresh straw, an alluring nose of gooseberries with a hint of green apple and flowers. Well balanced acidity and citrus fruits leading to a spicy, lively wine of minerality and elegance. Drinkable at any time over the next six years. An excellent accompaniment to Prosciutto, seared scallops or bisques.

Martinborough Vineyards Te Tera Pinot Noir 2009/2010 and Melton Mowbray Pork Pie

The nose displays succulent ripe cherry, berry and plum fruits combined with gamey, savoury notes and a hint of mocha. Fine tannins and supple oak complement the fruit giving further texture and a generous lingering finish. An elegant Pinot Noir that is approachable in style and whilst drinking well now, will reward further cellaring.

Domaine Zind Humbrecht Riesling 2009 and Salami

Deliberately made in a dry, elegant style, with moderate alcohol, making it easier to drink. Characteristic citrus and apple flavours are enhanced by notes of minerals and herbs. A slight element of residual sugar also helps cut through any saltiness in the salami that Neil and Andrew taste.

If you’d like to hear more about what Neil and Andrew are up to you can follow them on twitter @majesticashbn and @majesticlei

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