Restaurants›Anjou Restaurant›Meiomi Recipe

Meiomi Recipe

Name: Anjou Restaurants Meiomi Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bottle Meiomi Pinot Noir (bottle); 4 to taste Red wine glasses; 1 to taste Decanter (optional); 6 oz Aged cheddar, sliced; 6 oz Soft triple-cream cheese (or Brie), sliced; 4 oz Cured salami or prosciutto; 24 pieces Seeded crackers or baguette slices; 1 cup Mixed olives; 1 cup Seedless grapes or sliced apples

Inspired by Anjou Restaurant

Time30m

Serves4

Make Meiomi Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wine & Serving

1 bottle Meiomi Pinot Noir (bottle)4 to taste Red wine glasses1 to taste Decanter (optional)

Simple Accompaniments

6 oz Aged cheddar, sliced6 oz Soft triple-cream cheese (or Brie), sliced4 oz Cured salami or prosciutto24 pieces Seeded crackers or baguette slices1 cup Mixed olives1 cup Seedless grapes or sliced apples

Method

Wine & Serving

Chill or Temper

If the bottle of Meiomi has been stored at room temperature, place it in the refrigerator for 20–30 minutes before serving to bring it gently toward cellar-chill (about 55–60°F / 13–16°C). If the bottle is too cold (below 50°F / 10°C), take it out 10–15 minutes prior to serving.

Open the Bottle

Use a corkscrew to remove the cork cleanly. Wipe the lip of the bottle with a clean cloth or paper towel to remove any sediment or cork bits.

Decant (optional)

Pour the wine into a decanter and let it sit 10–20 minutes to open up aromas and soften tannins. Decanting is helpful if the wine tastes tight or if the bottle is older; for a young, fruity Meiomi you can skip or use only briefly.

Pour

Pour about 5–6 oz (150–180 ml) of Meiomi into each red wine glass, filling to the widest part of the bowl to allow aromas to concentrate.

Simple Accompaniments

Prepare cheeses

Remove cheeses from the refrigerator 20–30 minutes before serving so they soften slightly. Arrange the aged cheddar and triple-cream cheese on a small board or plate. If Brie has a thick rind you prefer not to eat, slice wedges to expose creamy interior.

Arrange charcuterie and accompaniments

Fan or fold the salami/prosciutto and place next to the cheeses. Add crackers or baguette slices in small piles. Place mixed olives in a small bowl and scatter grapes or apple slices around the board for brightness and a sweet counterpoint to the wine.

Pairing notes

Meiomi Pinot Noir is fruit-forward with bright berry flavors and a touch of toast and vanilla from oak aging. Pair with the creamy triple-cream cheese for contrast, aged cheddar for a savory match, and cured meats for complementary umami. Use grapes or apples to refresh the palate between sips.

Serve

Set the wine and board on the table. Encourage guests to take a small taste of each accompaniment with the wine. Refill glasses as desired, keeping the bottle upright between pours. If using a decanter, pour remaining wine back into the bottle if you prefer to keep presentation uniform.