Thirsty Thursday ~ June 7th, 2012 – pairing with charcuterie

Each Thirsty Thursday we help you get ready for the weekend ahead with a round up of the best wine reviews and pairings from your fave winos, oenophiles and beyond . . .


  • “White wine tour of Italy”
  • “Try these red wines for grilling season” ::link::
  • “Miss Vickie’s wants you to pair its chips with wine” ::link::
  • “A crisp white wine for summer” ::link::
  • Five rules for pairing wines with cheese ::link::


A Curious Coupling … That Works

Odd Pair: Extreme House-Cured Charcuterie

Ever since the late 1990s and the advent of Molto Mario and his in-house salumeria at Babbo in Manhattan, extreme house-cured charcuterie has been embraced by chefs across the nation with seemingly unrivaled zeal. (Ever wonder why so many of them make “duck prosciutto”? It’s because hanging ducks take up much less space than a pig’s thigh in a restaurant’s walk-in refrigerator.)

Houston is no stranger to the salt-cured stuff: In 2010, the Houston Press’s own Katharine Shilcutt was nominated for a James Beard Award for her superb article on the subject.

Salt-cured, you say? Yes, salt. Therein lies the rub (pun intended).