By Aaron Walters
The Dish: Charcuterie Board
The Wine: Moulin-a-Vent Beaujolais Cru
There's really no recipe for this one. Just grab some of your favorite Italian cured meats and a variety of cheeses (both hard and soft), toast up some French baguettes and get some crackers and go to town. I like to add some cornichons, spicy jellies, and olives to my boards. Have fun with it!