Charcuterie Wine Pairings Recipes

Build Your Own Charcuterie Board with Stella Rosa

Stellabrate Love this Valentine's Day with Stella Rosa Wines. You can stellabrate yourself and practice self-care or stellabrate with a friend or a loved one. Our wines are easy to enjoy and pair fantastically with a charcuterie board.

Build your Own Charcuterie Board with Stella Rosa!


  • 1 bottle of your favorite Stella Rosa Wine
  • 2 oz of a meat per person. Vary up flavors and textures like a hard salami or smoked meat.
  • 2 oz cheese per person. Offer a variety of textures and styles: sharp, creamy, funky, soft, etc.
  • Crackers and toasted baguette slice. Keep it simple so as to not overpower the flavors of your meats and cheeses.
  • Garnishes and condiments. Mustard, pickles, nuts, olives, dried fruit, grapes, honey, jam, etc.


  1. Gather board, small bowls, cheese knives, spreaders, forks, etc.
  2. Wash & thoroughly drain any veggies & fruits being used.
  3. Unwrap meats & cheeses
  4. Arrange your cheeses & meats around the board contrasting colors & shapes.
  5. Fill in gaps with crackers/bread, condiments & garnishes

Cauliflower Mac 'n Cheese with [ yellow tail ] Pure Bright Chardonnay

Cauliflower Mac 'n Cheese paired with [ yellow tail ] Pure Bright Chardonnay


  • 2 cups fresh cauliflower florets
  • 2 Tbsp. olive oil
  • ½ tsp. salt, divided
  • ½ tsp. black pepper, divided
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • ¼ tsp. onion powder
  • 1 ½ cups milk
  • ½ tsp. yellow mustard
  • ½ cup plus 1 Tbsp. shredded cheddar cheese
  • 2 Tbsp. shredded parmesan cheese
  • 1 Tbsp. honey
  • 1 cup cooked pasta (such as cavatappi, elbows, rotini)
  • 2 Tbsp. Italian-style seasoned breadcrumbs


  1. Preheat oven to 425°.
  2. Cut cauliflower florets into smaller florets of uniform size, about 1 ½ inches each.
  3. In a large bowl, combine cauliflower, olive oil, ¼ teaspoon salt and ¼ teaspoon pepper; place on foil-lined baking sheet.
  4. Roast cauliflower 6 minutes. Stir; roast another 2-3 minutes or until browned. Set aside.
  5. Reduce oven to 350°.
  6. Melt butter in medium saucepan over medium heat. Whisk in flour, onion powder, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Cook 2-3 minutes, whisking constantly.
  7. Whisk in milk and mustard; continue whisking until sauce is smooth and starting to thicken, about 4 minutes.
  8. Remove from heat. Stir in ½ cup shredded cheddar cheese, Parmesan cheese and honey.
  9. Stir sauce until cheeses melt.
  10. Gently stir in the cooked pasta and the roasted cauliflower; transfer mixture to a small baking dish.
  11. Sprinkle with remaining 1 tablespoon cheddar cheese and the breadcrumbs.
  12. Bake 15 minutes or until bubbly and golden.

Honey Goat Cheese Ravioli in Brown Butter Sauce

The warm sweetness of honey and the toasty notes from brown butter make for an impressive, yet simple, preparation of your favorite ravioli. Serve alongside Oyster Bay Sauvignon Blanc for the perfect pairing.

Serves: 2
Ready in: 15 mins
Skill Level: Easy


  • 1, 10 oz package of spinach and ricotta ravioli
  • 6 tbsp unsalted butter
  • 2 tbsp honey
  • 1/2 oz goat cheese


  1. Bring a 6-quart pot of water to boil. Add in one 10 oz package of spinach and ricotta ravioli.
  2. Boil the ravioli and cook until al dente, according to package instructions. Drain when done.
  3. Melt 6 tbsp of unsalted butter in a saucepan. Once it begins to lightly bubble, stir in 2 tbsp of honey. Add the cooked pasta to the saucepan. Watch for the brown butter sauce to thicken slightly, then melt in 1/2 oz of goat cheese.
  4. Plate and serve.
  5. Serve alongside a glass of Oyster Bay Sauvignon Blanc.