31: Pairing Wine & Charcuterie with Jennifer McLagan

In this episode of the Unreserved Wine Talk podcast, we’re chatting with Jennifer McLagan, an author and expert in charcuterie. Sometimes, I think we’ve become so paranoid about fat in our diets that we forget that not all fats are alike. Jennifer talks about those that are good for us, and together, we discover some terrific wines to pair with them. Enjoy!

Highlights

• How does Jennifer respond to people who are concerned about “healthy eating”?
• How should charcuterie be served?
• What does it mean for meat to be cured?
• What’s the difference between regional cured hams such as Serrano, prosciutto and pata negra?
• Can you pair pickled and brined foods with wine?
• Are there wines that don’t pair well with charcuterie?
• What goes into putting together a charcuterie plate at home?
• What's the difference between pâté, terrine and rillettes?

About Jennifer McLagan

Jennifer McLagan is the author of the widely acclaimed books Bones (2005), Fat (2008), Odd Bits (2011), Bitter (2014) and Les Os (2014). All her books made The New York Times list of top cookbooks and she has won four James Beard Awards. Fat was named the James Beard Cookbook of the Year. Her book Bitter, was selected by The Guardian as one of the top ten food books, made the list for the Art of Eating prize, and was featured in the Wall Street Journal, New Scientist and British Vogue.

Australian by birth, Jennifer left behind a degree in economics and politics to train in the food business, beginning her professional life in the kitchens of the Southern Cross Hotel in Melbourne. Work as a chef took her to England, where she practiced her trade at Prue Leith’s highly regarded restaurant in London and then in the kitchens of Winfield House, home of the U.S. ambassador. Equipped with a quirky sense of humour, and a contrarian point of view, Jennifer McLagan is known for taking on challenging subjects and questioning our relationship to what we eat.

To learn more about the resources mentioned in this episode, visit the show notes.