Name: La Plumes Les Athlètes Du Vin Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 bottle Chinon AOC red wine (Loire Valley); 200 g Aged goat cheese (crottin or similar); 150 g Soft cow's milk cheese (e.g., young chèvre or brie-style); 150 g Cured charcuterie (sliced saucisson or prosciutto); 8 pieces Cornichons (small pickles); 75 g Unsmoked almonds or walnuts; 1 loaf Seeded baguette or country loaf; 1 piece Fresh pear (ripe but firm); 6 pieces Fresh fig (optional) or grapes; 4 sprigs Fresh thyme sprigs; 2 tbs Honey (mild, e.g., acacia or wildflower); 1 tsp Dijon mustard; 1 tbs Extra-virgin olive oil; 1 tsp Freshly cracked black pepper; 1 tsp Sea salt (for bread and cheese)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Chinon is best served slightly cool to room temperature. Chill the bottle in the refrigerator for 30–45 minutes before serving if it has been stored at cellar temperature. If already cool, remove 10–15 minutes before pouring so aromas open. Decant the wine for 30 minutes if it’s a young, tannic Chinon to soften tannins and reveal fruit and floral notes.

Serving the Chinon

Remove both cheeses from the refrigerator 30 minutes before serving to bring to room temperature. For the aged goat cheese, slice into 1⁄2-inch rounds or wedges. For the soft cow’s milk cheese, score the rind lightly and cut into wedges for easy sharing.

Prepare cheeses

Arrange sliced saucisson or prosciutto in loose folds on the board. Lightly toast the nuts in a dry skillet over medium heat for 2–3 minutes, stirring, until they are aromatic and slightly browned—this brings out flavor and texture. Let cool briefly.

Charcuterie & nuts

Place cornichons in a small bowl. Combine honey and Dijon mustard in a tiny dish for spreading or drizzling, and place nearby. Put olive oil and a pinch of sea salt on a small plate for dipping bread if desired.

Pickles & condiments

Slice the baguette thinly on the bias. If you prefer, brush slices lightly with olive oil and toast under a broiler or in a 180°C (350°F) oven for 4–6 minutes until just crisp and warm.

Bread

Wash the pear and figs/grapes. Core the pear and slice thinly on the bias (6–8 slices). If using figs, quarter them. Keep grapes in small clusters for visual appeal. Scatter thyme sprigs across the board for aroma and garnish.

Prepare fruit and herbs

Select a wooden board or large platter. Arrange cheeses first with space between them so guests can access each one. Place charcuterie in folds near the cheeses. Add small bowls for cornichons and the honey–Dijon mixture. Tuck fruit slices and nut piles into open spaces. Put toasted bread slices along one edge. Sprinkle a little sea salt over the soft cheese and grind cracked black pepper over the goat cheese. Finish with thyme sprigs for aroma and presentation.

Serve with the chilled/decanted Chinon in appropriate glasses (Burgundy or large-bowled red glasses). Encourage guests to taste the wine between bites to explore how its bright red-fruit, peppery and herbal notes interact with goat cheese, charcuterie, and honey.

Chinon AOC red wine (Loire Valley)

Aged goat cheese (crottin or similar)

Soft cow's milk cheese (e.g., young chèvre or brie-style)

Cured charcuterie (sliced saucisson or prosciutto)

Cornichons (small pickles)

Unsmoked almonds or walnuts

Seeded baguette or country loaf

Fresh pear (ripe but firm)

Fresh fig (optional) or grapes

Fresh thyme sprigs

Honey (mild, e.g., acacia or wildflower)

Dijon mustard

Extra-virgin olive oil

Freshly cracked black pepper

Sea salt (for bread and cheese)

Les Athlètes du Vin

Make Les Athlètes Du Vin Recipe in just 45m. Chinon AOC - Loire Valley

Les Athlètes du Vin

Descriptors

Tasting Notes

Food Pairings

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