Charcuterie wouldn’t often be a first choice with a red wine, but it works with this unique red wine made from 100% Sumoll grapes.
Make a Spanish charcuterie board
Making a simple Spanish charcuterie board is quick and easy, and you can even source all the ingredients via Whole Foods Delivery!
- Manchego Cheese – a sheep’s milk cheese from the La Mancha region of Spain (around Madrid). Buttery, creamy, and slightly piquant characterized by tiny holes in the cheese.
- Salchichon – a Spanish summer sausage
- Jamon Iberico – a cured ham made from a black Iberian pig in Spain and Portugal
- Spanish Chorizo – a dry, smoked sausage flavored with paprika
- Marcona Almonds – a wetter, creamier version of the regular almond from Spain
- Manzanilla Olives stuffed with Pimento – meaty, briny, and slightly salty
Cellar Pardas “Sus Scrofa” Sumoll Red Wine
100% Sumoll; Penedes, Spain; 12% ABV
Sus Scrofa is the Latin term for wild boar that also roam in the hills of Alta Penedes, Spain. Sus Scrofa is also the younger, easier drinking Sumoll from Cellar Pardas.
According to the winery, Sumoll is wild like a boar in that it is extremely difficult to the grow but also tasty like a wiled boar.
The winery was founded in 1996 by an oenologist and agronomist. The estate lies 200-300 meters above sea level, across the Riudebitelles Valley in Catalunya.
Tasting Notes
Visual: Garnet, bright cherry, violet tinged flamenco dress
Taste: I could pretty much drink this for days. Quite the opposite of an oaky, rich red wine, this wine was like drinking a luscious tart cranberry. It had zip, zing and the weightiness of a silk red blouse.
Pairing: The tartness and lightness of the wine paired extremely well with the prosciutto. I could just eat and drink that all day. The marcona almond and olives made for a nice contrast in textures. The salchichon was maybe a little too fatty for the wine but not going to complain. Everything was just so delish on its own and married together well too.
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