Complimentary Wines.

Hello Darlings!

I'm a younger provider (20) and I really love making charcuterie boards for my clients at my incall. I want to learn more about wines and ways to compliment the boards I make. I know whites usually compliment them pretty well. Could anyone direct me to either their favorite wines (red or white) or hints on how to train/broaden your palette? Again I'm only 20 and do have a birthday in October so wine tasting classes are reserved until then hehe! But it is imperative I learn this now since I am providing the boards now (:

Thank you so much!
Miss Lola Luxe

Anything by "Barefoot" all their wines are exceptional tasting and they are cheap, $5.00 per bottle.

Anything by "Barefoot" all their wines are exceptional tasting and they are cheap, $5.00 per bottle. Originally Posted by GTDADDY

Thank you! This will be useful!

Zinfandel in either Red or White (light rose actually) goes with almost anything.

If you're going to the trouble of assembling a charcuterie plate, your effort deserves a good wine. Fortunately, wines to complement charcuterie plates should be fun, simple and not too expensive.

I'd recommend a pinot blanc or pinot gris from Alsace, a crisp sauvignon blanc from France (not a citrusy one from New Zealand or Australia), a not-too-sweet riesling or Gewürztraminer, a not-too-sweet rosé or even a nice sparkling wine, such as cava or prosecco.

You don't have to spend too much money on a fun bottle. For these wines, between $8-$15 will get you something that a client who knows about wine will appreciate.

For hints to broaden your palate, I'd start with a wine you know you like and push your comfort zone a little. So if you like sweet wines like a white zin, try a sweet riesling and then a slightly drier riesling and then into pinot blanc, unbaked chardonnay, pinot gris, pinot grigio and then some drier varietals, such as chablis, vouvray, torrontes.

Reds get more complex quickly and new wine drinkers can get turned off by the intense tannins of many cabernets and Bourdeaux-style wines. But with this, I'd start with something fruity, such as a beaujolais and then move to a cru beaujolais, grenache (in France), garnacha (in Spain and South America), syrah (or shiraz), and merlot, before moving to cabs.

Enjoy!

You should be able to get wine recommendations from your cheese specialist. Generally the stronger the cheese the stronger the wine. Cabs for super peppery blues. A balanced riesling for a fruit and brie.

Unless you know the gentleman's preference I would stick to a prosecco or a riesling on the dryer side...both are pretty much the most inoffensive thing possible to the majority of palates.

Check out http://www.amazon.com/What-Drink-You.../dp/0821257188

This can guide you to styles of beverage to pair with various dishes, then find a good retailer to make specific brand suggestions.

There is also an app if you have iPhone (not on Android).

Please, EVERYONE, do not drink white Zinfandel. It is not white, nor a Zinfandel. It is the leftover and lesser grapes of many vineyards, any varietal. It is sweeter because they fortify it with sugars many times, instead of letting fermentation of a solid grape varietal work it's magic.

This is not wine, and anyone who knows anything may feel a certain way about you if white "Zinfandel" is your choice....

Red Zinfandel, however, is a totally different story.

If you're going to the trouble of assembling a charcuterie plate, your effort deserves a good wine. Fortunately, wines to complement charcuterie plates should be fun, simple and not too expensive.

I'd recommend a pinot blanc or pinot gris from Alsace, a crisp sauvignon blanc from France (not a citrusy one from New Zealand or Australia), a not-too-sweet riesling or Gewürztraminer, a not-too-sweet rosé or even a nice sparkling wine, such as cava or prosecco.

You don't have to spend too much money on a fun bottle. For these wines, between $8-$15 will get you something that a client who knows about wine will appreciate.

For hints to broaden your palate, I'd start with a wine you know you like and push your comfort zone a little. So if you like sweet wines like a white zin, try a sweet riesling and then a slightly drier riesling and then into pinot blanc, unbaked chardonnay, pinot gris, pinot grigio and then some drier varietals, such as chablis, vouvray, torrontes.

Reds get more complex quickly and new wine drinkers can get turned off by the intense tannins of many cabernets and Bourdeaux-style wines. But with this, I'd start with something fruity, such as a beaujolais and then move to a cru beaujolais, grenache (in France), garnacha (in Spain and South America), syrah (or shiraz), and merlot, before moving to cabs.

Enjoy! Originally Posted by DaMan

Thank you so much! I really appreciate this

Please, EVERYONE, do not drink white Zinfandel. It is not white, nor a Zinfandel. It is the leftover and lesser grapes of many vineyards, any varietal. It is sweeter because they fortify it with sugars many times, instead of letting fermentation of a solid grape varietal work it's magic.

This is not wine, and anyone who knows anything may feel a certain way about you if white "Zinfandel" is your choice....

Red Zinfandel, however, is a totally different story. Originally Posted by PhillyChik

Thank you so much for your reply. White Zinfandel has always turned me
Off lol

Check out http://www.amazon.com/What-Drink-You.../dp/0821257188

This can guide you to styles of beverage to pair with various dishes, then find a good retailer to make specific brand suggestions.

There is also an app if you have iPhone (not on Android). Originally Posted by Whiskey-Fied

Will be ordering this

Will be ordering this Originally Posted by MissLolaLuxe

How, you are 20
The guy drinking the wine will be responsible if you are ever busted with it.

No, the wine was already there, I wasn't serving it to her, she was to me.

Wait a year

How, you are 20
The guy drinking the wine will be responsible if you are ever busted with it.

No, the wine was already there, I wasn't serving it to her, she was to me.

Wait a year Originally Posted by Gotyour6

I'm already selling sex? Lol what does drinking matter and my birthday is in October.

A Merlot goes well with taint.

I'm already selling sex? Lol what does drinking matter and my birthday is in October. Originally Posted by MissLolaLuxe

I dont care what you do. But the guy with you will get a charge if the cops happen to see the booze there and you and him are drinking.

I know, I know, he can say "Officer, she brought it with her or had it"

That will work out great.

Now he admits that he knew booze was in the room with someone underage.


Good times will be had for all.

But you will look classy drinking wine with a client. Cheers!