Late Summer Entertaining: Régnié Beaujolais and Wine-Pickled Stone Fruit and Charcuterie Board Salad and a Picnic Giveaway!

Published at Thu, 31 Aug 2017 07:21:14 +0000

For our end of summer entertaining post I thought I’d crack open a bottle of Beaujolais and show you this very simple but flavorful dish you could serve up while we squeeze in the last few summer parties of the season (check the end of the post for our giveaway if you’re in need of some picnic swag!) . Sometimes the summer get togethers can be as simple wine and a salad that is gorgeous that showcases the bounty of the transitioning seasons.
For more information on Régnié and all theBeaujolais wines, please see DiscoverBeaujolais.com today!

In a medium  sized non-reactive saucepan, add in water, sugar, cloves, cinnamon stick, coriander, cardamom pods, bay leaf and salt. Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes. Stir in wine and vinegar. At the bottom, place cherries in a medium sized glass container and pour hot mixture over them. Let cherry mixture cool to room temperature, cover, and refrigerate for three days for best flavor.   Keeps up to 2 weeks.

You’ve got your wine, you have a salad, and now you guys need some picnic swag! Enter below for a chance to win a Wine Picnic Bag for 4! (Giveaway ends 10/15/17)

This post is brought to you by Beaujolais Wines, Regnié, Franck Cinquin, Domaine des Braves, 2014. Ideas and recipes are my own.

4 big stone fruits (blend of nectarine, plums and/or peaches), sliced into 1/2″ pieces
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 tsp kosher salt
1 ounce Régnié Beaujolais wine

1-1/2 cup of pickled stone fruits plus 2 tbsp of brine, allowed (recipes follow)
4 ounces 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
tsp
basil, chives, parsley, basil flowers for garnish
toasted baguette slices, optional

Pickled cherries

Régnié (pronounced like rein-yay) is the ultimate outdoor entertaining wine. It’s food pairs together with those foods you’d want to eat in your. Charcuterie plate? Yes. Spinach salad? Yes. The cheeses?!?!? Yes yes yes! That’s why we’re pairing this medium-bodied red Beaujolais (did you know Beaujolais comes in red, white AND rosé?) With our salad; the berry, tart and dry wine compliments the pungent, sweet and sour flavors of the pickled stone fruits as well as the salty goodness of the charcuterie and cheese .

*Sweet and pungent with a nice heat from the small addition of chili flakes.

In a medium sized non-reactive saucepan, pour in sugar, water, white vinegar and salt. Stir in black pepper, chili flakes, coriander, star anise and the bay leaf. Place the stone fruit slices and pour the liquid over the fruit and stir in wine. Then cover and let the mixture cool to room temperature and refrigerate. Allow the mix sit for three days for best taste. Keeps up to 2 weeks.
Are you guys ready to throw one final summer party now?
As we are wrapping up Summer and starting to consider Fall, this is the time of year I begin to stockpile my end of season summer veggies and fruits. And per usual, I overdo it.

• Beaujolais is a pocket friendly wine, so stock up to the party
• serve Régnié at slightly cooler than room temp but not totally chilled (and it’s fine if you forget and leave it at room temp too!)
• Do not be afraid to pair this wine with “picnic” foods: fried chicken, crab dip, pâtés…
• serve it all day long: Beaujolais is easy to drink from apps to dessert and everything in between

Wine-Pickled Stone Fruit and Charcuterie Board Salad

Start by mixing together olive oil, brine and salt and pepper to make a dressing. By putting greens on a 10, build your salad and top with charcuterie, stone fruits, cornichons, olives, and cheese. Toss to combine and top with fresh herbs. Optionally serve toasted baguette slices to wash up any juices left over in your plate.

In addition to this yummy salad, we are also taking wine today. If we laid back and wish to maintain our get togethers straightforward, we require a laid wine. Input Beaujolais; more specifically   Régnié.

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*Sweet, sour and hot!

Adapted from Whole Foods

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 tsp kosher salt
1/2 cup white vinegar
1 ounce Régnié Beaujolais wine