Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Charcuterie

Charcuterie

with the cuvée Rosé · Rosé blend Grand Cru

Fine charcuterie board with house-made pickles
Recipe 01

Fine charcuterie board with house-made pickles

Time · Prep 20 min · Cook 5 min · serves 4

Ingredients

  • 6 slices of aged cured ham
  • 8 thin slices of coppa
  • 8 small slices of dry-cured sausage
  • 10 cl white wine vinegar
  • 10 cl water
  • 40 g sugar
  • 1 carrot and 1 small red onion
  • A few black peppercorns, 1 bay leaf

Method

  1. Make the pickles: bring the vinegar, water, sugar, peppercorns and bay leaf to a gentle simmer.
  2. Finely slice the carrot and red onion, place in a jar and cover with the hot pickling liquid. Leave to cool, then refrigerate for at least 2 hours.
  3. Arrange the cured ham, coppa and dry-cured sausage attractively on a large board or platter.
  4. Spoon a few mounds of drained pickles into the centre of the board.
  5. Serve with sliced country bread.

Why the pairing works. The richness of the charcuterie is balanced by the acidity and freshness of the Bouzy rosé, while the pickles add further tension that complements its structure.

Home-made pork rillettes with grilled crostini
Recipe 02

Home-made pork rillettes with grilled crostini

Time · Prep 25 min · Cook 2 h 30 min · serves 6

Ingredients

  • 800 g pork shoulder
  • 200 g fresh pork belly
  • 15 cl water
  • 1 bay leaf
  • 1 sprig of thyme
  • 6 g fine salt, freshly ground pepper
  • 1 traditional baguette for the crostini

Method

  1. Cut the pork shoulder and belly into large cubes and place in a heavy-based pot with the water, bay leaf, thyme, salt and pepper.
  2. Cook over very low heat, covered, for 2 h 30 minutes, stirring regularly, until the meat falls apart and renders its fat.
  3. Remove the bay leaf and thyme, then shred the meat with two forks, working it well into the rendered fat until the texture is smooth and unctuous. Adjust the seasoning.
  4. Transfer to a jar or terrine dish and leave to cool completely in the refrigerator.
  5. Slice the baguette, toast lightly in the oven and serve the crostini alongside the rillettes at room temperature.

Why the pairing works. The meltingly rich texture and fat of the rillettes are lifted by the freshness and light tannic structure of the Bouzy rosé, allowing its red fruit aromas to come through.

Other pairings of this cuvée

Discover the cuvée Rosé ← All pairings