Event Description
Parma ham with Lambrusco, Rioja with Iberico Chorizo, Bardolino with Bresiola. So many delicious pairings of hand sliced charcuterie and wine: The flavours which go hand in hand with cured meat- smoke, spice- bring out the best in the wine too!
But it's not just about the big reds. Wine-wise, we will be sure to cover all bases; some fizz, some white, some red ... get ready for a taste sensation!
We always pick our pairings close to the event, depending on what is in season, what is in stock, and anything which we have just discovered. But to give you an idea of the sort of pairings that we have used in the past.....
- Venison and Green Peppercorn salami with Ribera del Duero
- Finnochiona (fennel seed salami) and Vernaccia di San Gimignano
- Iberico Chorizo and Graciano Rioja
- Bellota Ham and Amontillado
- Coppa Trentina and Pinot Grigio Ramato (skin contact/orange)
Our mouths are watering already at the prospect!
Tutor: Victoria Aldwinckle
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