Philippe Gimel, Saint–jean–du–barroux Recipe

Chill and open wine

Remove the bottle of Philippe Gimel Saint–Jean–du–Barroux from the refrigerator 20–30 minutes before serving to allow it to reach ideal cellar temperature (about 15–17°C / 59–63°F). Decant if desired for 30–45 minutes to let aromas open, especially if the bottle is a few years old. Keep the cork or a wine stopper nearby.

Pour a small tasting pour first to verify temperature and aeration; adjust by returning to decanter or briefly chilling if too warm.

Prepare meats

Arrange the salami, prosciutto, and soppressata in separate small piles or fan them out on the board. Fold prosciutto slices loosely into quarters to create height and texture. Place meats so they’re easy to pick up with fingers.

Slice bread

If using a loaf, slice baguette or country bread into 1–1.5 cm thick slices on a slight diagonal. Lightly toast slices if you prefer warm, crunchy bread. Place bread and water crackers on the board or in adjacent bowls/plates.

Prep cheeses

Bring cheeses to room temperature 30–45 minutes before serving (same timing as wine). Cut the aged Manchego/Comté into thin wedges or slices. Leave the soft ripened cheese whole with a small cheese knife for guests to portion; score the top for easier serving. For the goat cheese log, slice into rounds or create small quenelles with a spoon.

Place cheeses spaced around the board so guests can approach from all sides. Sprinkle a small pinch of flaky sea salt over the goat cheese and drizzle a little honey over the soft cheese if desired.

Arrange fruits and condiments

Cluster the fresh grapes and dried figs in small bunches near cheeses. Spoon honey into a small dish and place whole-grain mustard in another small bowl. Place cornichons and marinated olives in separate small bowls to contain juices.

Nuts and garnish

Scatter toasted walnuts or Marcona almonds in a corner of the board or in a separate dish. Tuck rosemary sprigs between items for aroma and color.

Use small serving utensils: cheese knives, toothpicks, spoons for olives and honey. Provide napkins and small plates. Place the decanted wine or bottle on the table with glasses (Burgundy-style or large bowl red wine glasses recommended).

Suggest pairings to guests: try the wine with aged Manchego or Comté to highlight savory, nutty notes; pair softer cheeses and honey with the wine to reveal fruit and floral nuances; cured meats will accent the wine’s acidity and spice.

Top up wine as needed and encourage tasting: start with lighter cheese/meat combinations and progress to more intensely flavored items so the palate follows the wine’s structure.