The Butcher Block
Discover The Butcher Block: a place where you can find some good ideas for pairing The Cleaver wine with products like meat or cheese.
The Cleaver is the only kitchen tool that is swung like a hammer. It is tough, resilient, and can withstand repeated blows into a butcher block. It’s also versatile. Chefs often use the flat for smashing a head of garlic.
Our wine is equally versatile pairing well with choice cuts of meat, aged cheeses, and red sauces packed with tomatoes (fresh or sundried) bursting with spices. The Cleaver Red Blend is robust, supply and smooth.
One word to describe them both – essential.
The Cleaver wine is perfect for robust, slightly sharp to very sharp, cheeses. For hard cheeses, you may even want to use a cleaver to make the slicing easier, if nothing else, a bit more dramatic.Since The Cleaver is a red blend comprised of Zinfandel, Petite Sirah, and Syrah, cheeses love this wine…and we love cheese!Pairing options are nearly endless. We recommend you try an aged tangy Cheddar, Asiago, Feta, goat cheese, a nutty caramelly Gouda, Stilton blue cheese, Brillat-Savarin triple creme, ripe Brie, or Manchego.
Heck! You can even make cheese fondue for a bit of retro fun. We highly recommend hunting down an avocado green fondue pot for an authentic flair to the evening.When creating a platter, it is always good to have at least three cheeses to select from. Look for variety – something sharp, another that is creamy, one that has a nutty essence, and one that is pure funk.
Be sure to have crackers or freshly sliced baguette. It’s also fun to add dried cranberries, walnuts (toasted or fresh,) fig jam, and a lavender or orange blossom honey to your tray.
Appetizers are the perfect way to start a fun dinner or casual get-together. You can often make a whole meal out of appetizers… our favorite! So whether you call it tapas, appetizers, hors d’oeuvres, small bites, amuse-bouche, or antipasto, our wine is the perfect complement.
A few of our favorites to supplement what you and your friends enjoy. Either make at home or pick-up at your local delicatessen or store.
- Wood-fired pizza with blackened chicken
- Assorted olives
- Stuffed mushrooms
- Garlic bread with or without melted cheese on top
- Bacon wrapped figs
- Buffalo wings
- Quiche Lorraine tartlets
Whether you’re grilling meats, vegetables, or fresh fruit, the grill loves The Cleaver. There are so many choices.
When we’re thinking about what to serve, a couple of über tasty options come to mind. Grilled meats with a spice rub of your creation, or pick one up on the way home, marinated tri-tip served with a side of mashed cauliflower (for the non-traditional), or grilled sweet potato wedges. Or, if you’re feeling a bit earthy, how about a Portobello burger? Any type of spicy sausage (props to you if you make your own) IS delish. You can t go wrong If you serve grilled eggplant lightly tossed with olive Oil and sea salt.
Be a #GrillMaster tonight!
Here’s the most important pairing tip – try a lot of different items and know what works best for you.
In other words, trust your taste buds. Everyone has different preferences and sensibilities, that’s part of what makes the wine adventure so fun.
From a technical perspective, there’s the salty, bitter, and sweet to consider. As well, you have to think about body weight of the wine, if the oak is in balance with the wine, and the finish. For instance, does it start off with a nice feeling inside your mouth? Are the natural fruit and spice flavors developing as you take another sip? Is it spicy or savory? Does your mouth start to pucker (feels like there’s a cotton ball in it) or is everything smooth and balanced? And finally, after you’ve put the glass down, does the wine’s delicious components linger with you for several seconds longer?
For The Cleaver, we’re hoping you come away with a feeling of a medium- to full-bodied wine that has crazy good fruit at first sip that develops deeper as you detect blackberry jam and zippy black pepper. The end is scrumptious with layers of flavors, balanced use of French oak, and a full finish.
We know, that’s a lot to consider. That is why we often prefer the simple rule of “Good. Bad. Red. White. You either like it, or you don’t.”