Tuesday, August 6, 2013

Rosé and charcuterie meet their matches

Posted By on Tue, Aug 6, 2013 at 4:30 PM

A meat plate from Ancora, one of the restaurants participating in the rosé pairing.
  • IAN MCNULTY
  • A meat plate from Ancora, one of the restaurants participating in the rosé pairing.

Charcuterie and salumi have been enjoying quite a renaissance lately, with meat plates now featured prominently on many restaurant menus and chefs, butchers and specialty suppliers all putting their own stamp on these Old World culinary arts.

Next Thursday, Aug. 15, a special event at Swirl Wine Bar & Market will gather a collection of local purveyors under one roof for a tasting of their specialties paired with a variety of rosé wines. The event format is a “walkabout tasting” where attendees can sample terrines, pâtés, sliced cured meats and other products from the restaurants Ancora, Café Degas, Ste. Marie and Sylvain and the shops St. James Cheese Co. and Cleaver & Co.

Swirl co-owner Beth Ribblett says fruity, dry rosés make great pairings, and she’ll be pouring 13 different examples from distributor Mystic Vines to match the meats.

“The fuller bodied, richer style rosé wines are a great match for terrines and pâté, as the fruit compliments the gamey meat and they usually have just enough acid to cut through the fat,” she says. “I like the lighter, zippy style rosé with things like salumi and chorizo, as the higher acid helps cleanse the saltiness from the palate, leaving your mouth watering for another sip.”

The tasting begins at 6:30 p.m. and costs $20. Space is limited and reservations are required. Call Swirl at (504) 304-0635.

Swirl Wine Bar & Market
3143 Ponce de Leon St., (504) 304-0635

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