Régnié beaujolais wine paired with pickled stone fruit and charcuterie salad

Indulge in the delightful combination of Régnié Beaujolais wine with pickled stone fruit and savory charcuterie in this unique and flavorful salad.

Ingredients:

• 1–1/2 cup of pickled stone fruits plus 2 tablespoons of brine (reserved (recipes follow))
• 110g sliced prosciutto and salami
• 1/4 cup sliced cornichons
• 1/4 cup sliced olives
• 1/2 cup crumbled blue cheese
• 4 cups mixed greens
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• pepper
• basil (chives, parsley, basil flowers for garnish)
• toasted baguette slices (optional)
• 4 large stone fruits (mix of nectarine, plums and/or peaches, sliced into 1/2? slices)
• 1–1/2 cups white vinegar
• 1–1/2 cups water
• 1/2 cup sugar
• 1 teaspoon chili flakes
• 1 teaspoon black pepper (whole)
• 1 teaspoon coriander (whole)
• 1 star anise
• 1 bay leaf
• 1–1/2 teaspoons kosher salt
• 30g Régnié Beaujolais wine
• 1–1/2 cups cherries (pitted)
• 1–1/2 cups water
• 1/3 cup sugar
• 3 cloves
• 1 cinnamon stick
• 1 teaspoon black pepper
• 1 teaspoon coriander
• 4 green cardamom pods
• 1 bay leaf
• 1–1/2 teaspoons kosher salt
• 1/2 cup white vinegar
• 30g Régnié Beaujolais wine

Instructions:

1. Begin by preparing a mixture of brine, olive oil, salt, and pepper to create a dressing. Assemble your salad by placing leafy greens on a large platter and layering with stone fruits, cured meats, cornichons, olives, and cheese. Gently mix everything together and garnish with fresh herbs. If desired, offer toasted slices of baguette to soak up any remaining juices on the plate.
2. Régnié Beaujolais and Wine-Marinated Stone Fruit and Charcuterie Platter Salad // stirandstrain.comWhile our main focus is usually on spirits, today we are venturing into the realm of salads because we will be incorporating wine into both the salad and the drink offerings! The highlight of this salad is the marinated stone fruit, which includes nectarines, plums, and cherries. These fruits go through a three-day marinating process in a sweet and tangy liquid infused with wine, resulting in incredibly flavorful bites. Integrating elements from both food and drink enhances the overall dining experience.
3. Régnié Beaujolais and Wine-Marinated Stone Fruit and Charcuterie Platter Salad // stirandstrain.comOn top of this delectable salad, we are exploring wines today. For casual and relaxed gatherings, it's essential to have a laid-back wine on hand, such as Beaujolais, specifically Régnié.
4. Régnié Beaujolais and Wine-Marinated Stone Fruit and Charcuterie Platter Salad // stirandstrain.comPronounced as rein-yay, Régnié is the perfect wine for outdoor entertaining. It complements a wide range of foods that are typically enjoyed at outdoor gatherings, including charcuterie platters, salads, and various types of cheese. That's why we've chosen this medium-bodied red Beaujolais to pair with our salad; its slightly spicy berry notes, tartness, and dry finish beautifully complement the bold, sweet, and tangy flavors of the marinated stone fruits, as well as the savory goodness of the charcuterie and cheese.
5. Régnié Beaujolais and Wine-Marinated Stone Fruit and Charcuterie Platter Salad // stirandstrain.comThe inspiration behind this salad originated from my preference for skipping crackers. Surprising, right? While many enjoy crackers with their cheese and cured meats, I prefer savoring them individually or combined in a salad for a heartier meal. Adding wine to the marinated stone fruits elevates their flavors, and the resulting marinade serves as a fantastic alternative to plain vinegar in the salad dressing.
6. Régnié Beaujolais and Wine-Marinated Stone Fruit and Charcuterie Platter Salad // stirandstrain.comReady to host one last summer gathering?
7. Here are some suggestions for serving your wine in a party setting:
8. Stock up on affordable Beaujolais for the occasion
9. Serve Régnié slightly chilled, but not overly cold (room temperature works too!)
10. Don't hesitate to pair this wine with casual foods like fried chicken, crab dip, and pâtés
11. Enjoy Beaujolais throughout the day, as it complements everything from appetizers to desserts
12. Régnié Beaujolais and Wine-Marinated Stone Fruit and Charcuterie Platter Salad // stirandstrain.comWine-Marinated Stone Fruit and Charcuterie Platter Salad
13. -1/2 cup of marinated stone fruits plus 2 tablespoons of reserved marinade (see recipes below)
14. Assorted sliced prosciutto and salami
15. 1/4 cup sliced cornichons
16. 1/4 cup sliced olives
17. 1/2 cup crumbled blue cheese
18. Mixed leafy greens
19. 1 tablespoon of olive oil
20. 1/2 teaspoon of salt
21. Pepper
22. Fresh basil, chives, parsley, or basil flowers for garnish
23. Optional toasted slices of baguette
24. To begin, mix together reserved marinade, olive oil, salt, and pepper to prepare the dressing. Arrange leafy greens on a large platter and add layers of stone fruits, cured meats, cornichons, olives, and cheese on top. Mix gently and garnish with fresh herbs. You can also offer toasted baguette slices to soak up any remaining juices on the platter.
25. In a medium non-reactive saucepan, combine white vinegar, water, sugar, and salt. Heat the mixture over medium-high heat until the sugar dissolves. Stir in chili flakes, black pepper, coriander, star anise, and bay leaf. Bring to a boil, remove from heat, and pour the hot liquid over the sliced stone fruits in a large glass container. Add wine to the mixture, let it cool to room temperature, cover, and refrigerate. Allow the fruits to marinate for three days for optimal flavor. The marinated fruits can be stored for up to two weeks.
26. *Balanced between sweet and tangy, with a hint of heat from the chili flakes.
27. In a medium non-reactive saucepan, combine water, sugar, cloves, cinnamon stick, coriander, cardamom pods, bay leaf, and salt. Bring the mixture to a boil, reduce heat, and simmer for about 3 minutes, stirring occasionally. Remove from heat and let it steep for 5 minutes. Stir in vinegar and wine. Place cherries in a glass container and pour the hot mixture over them. Let the cherries cool to room temperature, cover, and refrigerate for three days to enhance the flavors. This mixture can be stored for up to two weeks.

Summary:

• Calories: 1225 kcal
• Fat: 83 g
• Protein: 75 g
• Carbs: 48 g
• Potassium: 1813 mg
• Magnesium: 116 mg