A gourmet platter combining cheeses, meats, fruits, and nuts to complement a curated wine selection.
# Components:
→ Cheeses
01 - 3.5 oz Brie, sliced
02 - 3.5 oz aged Manchego, cut into wedges
03 - 3.5 oz blue cheese, crumbled
→ Charcuterie
04 - 2.8 oz prosciutto
05 - 2.8 oz dry-cured salami, sliced
06 - 2.8 oz smoked duck breast, thinly sliced
→ Breads & Crackers
07 - 1 small baguette, sliced
08 - 3.5 oz multigrain crackers
→ Fresh Fruits
09 - 1 bunch seedless grapes
10 - 1 pear, thinly sliced
11 - 1 apple, thinly sliced
12 - 1 handful fresh figs, halved (seasonal)
→ Nuts & Condiments
13 - 1.8 oz roasted almonds
14 - 1.8 oz walnuts
15 - 2.1 oz fig jam
16 - 1.4 oz honey
→ Wine Pairings
17 - 1 bottle dry Champagne
18 - 1 bottle Sauvignon Blanc
19 - 1 bottle Pinot Noir
20 - 1 bottle aged Bordeaux
# Directions:
01 - Evenly space brie, Manchego, and blue cheese on a large serving platter.
02 - Fold or roll prosciutto, salami, and smoked duck breast, placing them beside the cheeses. For vegetarian option, replace charcuterie with marinated grilled vegetables.
03 - Cluster sliced baguette and multigrain crackers around the edges of the platter.
04 - Fill remaining spaces with fresh grapes, sliced pear and apple, figs, roasted almonds, walnuts, and small bowls containing fig jam and honey.
05 - Chill each wine to ideal serving temperature: Champagne at 46°F, Sauvignon Blanc at 50°F, Pinot Noir at 57°F, Bordeaux at 61°F.
06 - Arrange tasting glasses and suggest pairings: Brie with Champagne or Pinot Noir; Manchego with Sauvignon Blanc; Blue cheese with Bordeaux or honey; Prosciutto and duck with Pinot Noir; Fruits and nuts with any wine, especially Champagne.
