An Edible Cheeseboard and a Crisp Rosé from Languedoc #Winophiles

Looking for a fun way to start off your next party?  Whether around the pool, campfire or tv watching the game, this edible cheeseboard is going to be well received and the talk of the party.

I made this cheeseboard on the grill because we were poolside and it was too hot to turn on the oven but as fall approaches I have visions of making it again to serve inside.

This Rosé was the perfect wine to open and pour with this amazing charcuterie board.  Jeff of Food Wine Click asked the French Winophiles to share a wine (organic, if possible) from the Languedoc wine region of France.

I have been on a Rosé kick since the weather warmed and whenever Frank stops by the store he stocks up to keep the wine fridge full and me happy.  He found this wine at Costco while he was there and brought home a couple of bottles.

I happened to mention to him that I wanted to look for a Rosé from Languedoc to open for this event when we invited friends over and I planned to make this cheeseboard.  He responded that he thought the bottles of Hampton Water he had bought was from Languedoc.

I pulled it out and, sure enough, it was.  I then sat down to research this wine, learning that this wine is a corroboration between Jon Bon Jovi, his son, Jesse Bongiovi and esteemed French wine maker, Gerard Bertrand.

I am very familiar with Bertrand and his wines, having taken part in a study of his wines with the Winophiles back in May of 2019.   You can read all about what I learned of his wines in this post.

I have also had previous experience of wines from Languedoc including this Diamante des Karantes, Mas Cavalier de Lascaux and a post comparing a Corbieres and a Minervois.  The latter is also made by Gerard Bertrand.

But let's get back to this delightful, crisp, clean Hampton Water Rosé.  The grapes used in this wine, Grenache 60%, Cinsault 15%, Mourvèdre 15%, Syrah 10%  are sourced from the best terroirs found in Languedoc.  The result is a wine with notes of berries and citrus.

While I couldn't find any information regarding whether this wine is made with organic grapes, I do know that biodynamic practices are very important to Bertrand and I don't see why this wine would be any different.

While researching this wine I came across this you tube video of a charity concert held by Bon Jovi and Hampton Water that I thought you might enjoy.

Join us on Saturday,  August 20, at 11 AM for Twitter Chat as we discuss the wines of this wonderful region of France.  You will find us by following #Winophiles.  Here are some of the topics that we will be discussing.......

• Camilla shares “The Concept of Lutte Raisonnée and Braised Pork Paired with a Frémillant” at Culinary Adventures with Camilla
• Wendy shares “An Edible Cheeseboard and a Crisp Rosé from Languedoc” at A Day in the Life on the Farm
• Jane shares “Languedoc Corbières Rosé with Salade Nicoise” at Always Ravenous
• Robin shares “Languedoc – does it need to find itself?” at Crushed Grape Chronicles
• Jill shares “Try These Organic Languedoc Wines” at L’Occasion
• Jeff shares “A Lighter Hand in Languedoc” at Food Wine Click!

Hope to see you there!!!

Appetizers, Charcuterie, Bread,

Appetizers

American

Yield: 8-10 servings

Author: Wendy Klik

Edible Cheeseboard

Looking for a fun way to start off your next party? Whether around the pool, campfire or tv watching the game, this edible cheeseboard is going to be well received and the talk of the party.

Prep time: 20 MinCook time: 20 MinInactive time: 1 HourTotal time: 1 H & 40 M

Ingredients

• 2 T. olive oil
• 1 c. grape tomatoes
• 1/2 c. dried cranberries
• 1/2 c. pecans
• 2 lbs. pizza dough, store bought or homemade
• 8 oz round of Brie cheese
• Mixed Olives
• cubes of cheese
• charcuterie of choice
• berries or fruit of choice
• honey for serving

Instructions

1. Spread the olive oil onto a baking sheet and scatter the nuts, tomatoes and cranberries around the edges of the pan.
2. Make 5, two inch thick, discs out of aluminum foil in assorted sizes. You will be filling these indentations with the remaining food. I made a couple 3", one 4", and two 5", using my biscuit cutters and packing them tightly with the foil.
3. Place these discs in the open area in the center of the baking pan, leaving space in between.
4. Stretch or roll the pizza dough so that it is the same shape as the baking pan. Lay the dough over the top of the discs, nuts, tomatoes and cranberries. Cover with plastic wrap and let rise, at room temperature, for about an hour.
5. Prepare a grill to indirect heat and preheat to 375*. Place the baking pan onto the grates that do not have a heat source under them.
6. Close the lid and cook for about 10 minutes, until the dough is set and dry on top.
7. Flip the sheet pan over so that the dough is directly onto the grates without a heat source. Close the grill and let the dough cook until golden brown on the edges, about another 10 minutes.
8. Remove dough to a serving platter and remove the discs. Place the Brie into the 4" round while the dough is still warm. Fill the other indentations with the olives, meat, cheese and berries. Serve with honey for people to drizzle as they wish.

Notes

Adapted from a recipe published by the Food Network Kitchen

Nutrition Facts

Calories

480.88

Fat (grams)

19.86

Sat. Fat (grams)

6.74

Carbs (grams)

62.91

Fiber (grams)

2.99

Net carbs

59.9

Sugar (grams)

14.14

Protein (grams)

15.43

Sodium (milligrams)

1039.43

Cholesterol (grams)

28.48

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