Wine, Cheese and Charcuterie Guide

Wine Party Guide

Setting Up

Setting up for your party can be simple and fun! Enjoy these quick tips to help take the stress out of the day, allowing you to enjoy the good food, good company and great wine!

Signs & Cards

Create signage to help guests to specify each wine, cheese and charcuterie accompaniments. Tasting mats and tasting cards are also a great way to track each tasting so that guests can remember their favorite and least favorite pairings.

3-4 Hours Prior

  • Set up essentials, such as napkins, glasses, utensils and serving ware, chairs and tables
  • Strategically set up trash cans for easy cleanup
  • Prep any food items that you may be cooking and  refrigerate if possible

2-3 Hours Prior

  • Put out any decorations, such as flowers,  signs, unscented or flameless candles
  • Place white, sweet and sparkling wines in  refrigerator to chill
  • Set up a music playlist to enjoy at the party!
  • Run dishwasher so sink is empty

30 min - 1 hour prior

  • Set out hard cheeses, charcuterie, red wines and basic accompaniments such as nuts and breads to bring to room temperature
  • Place white, sparkling, and sweet wines in ice bucket(s). Open red wines to breathe
  • Set out soft cheeses, remaining accompaniments and refrigerated items last

Serving Temps

68°F: CHEESE & CHARCUTERIE

Encased & Whole-Muscle Charcuterie

60°F - 65°F: FULL-BODIED RED WINES

Malbec, Merlot, Cabernet Sauvignon, Syrah

55°F - 60°F: LIGHT RED WINES

Beaujolais, Pinot Noir, Barbera, Grenache

50°F - 55°F: FULL-BODIED WHITE WINES

Chablis, Chardonnay, Viognier, Mentrachet

45°F - 50°F: LIGHT WHITE WINES & PâTé

Sauvignon Blanc, Pinot Grigio

45°F - 55°F: SWEET WINES

Rosé, Moscato, Riesling

42°F - 52°F: SPARKLING WINES

Wine, Cheese and Charcuterie

 

"Soft-ripened, semi-hard, hard and blue cheeses should always be served at room temperature. Fresh soft cheeses like fromage blanc and ricotta can be enjoyed slightly colder than room temp. Generally, if cheese is cold, you won't be able to enjoy its proper texture and taste the complex layers of flavor."
- Jill Giacomini Bash, Point Reyes Farmstead Cheese Company

"Allowing the meat to come to room temperature opens up flavors, aromas and textures."
- - Taylor Boetticher, Fatted Calf

© Copyright , Folio Fine Wine Partners, a Michael Mondavi Family Co., Napa, CA