Charcuterie and salumi are enjoying a renaissance, with meat plates now featured prominently on many restaurant menus, and chefs, butchers and specialty suppliers all putting their own stamp on these Old World culinary arts.
Thursday, Aug. 15, a special event at Swirl Wine Bar & Market (3143 Ponce de Leon St., 504-304-0635; www.swirlinthecity.com) will gather a collection of local purveyors under one roof for a tasting of their specialties paired with a variety of rose wines. The event format is a "walkabout tasting" where attendees can sample terrines, pates, sliced cured meats and other products from the restaurants Ancora, Cafe Degas, Ste. Marie and Sylvain, and the shops St. James Cheese Co. and Cleaver & Co.
Swirl co-owner Beth Ribblett says fruity, dry roses make great pairings, and she will pour 13 different examples from distributor Mystic Vines to match the meats.
"The fuller-bodied, richer-style rose wines are a great match for terrines and pate, as the fruit compliments the gamey meat and they usually have just enough acid to cut through the fat," she says. "I like the lighter, zippy-style rose with things like salumi and chorizo, as the higher acid helps cleanse the saltiness from the palate, leaving your mouth watering for another sip."
The tasting begins at 6:30 p.m. and costs $20. Reservations are required; call Swirl to reserve a spot.