CRAFT by Under My Host® Issue No. 16 Made in America: Part I

W W W. C R A F T BY U M H . C O M Aperitifs, Yo! Arranging a different kind of hors d’oeuvres platter BY ERIN JIMCOSKY PHOTOGRAPHY BY PHILIP JIMCOSKY I’ve never been one for fussy appetizers, so arranging platters has always suited me nicely. The only problem is that the same old cheese plate or vege- table platter can get a bit stale. If I encounter one more cheese plate with the same three cheeses and charcuterie accompaniments, I am going to scream. This platter is heavy with flavors of umami and smoke and offers a variety of textures, all of which are easy to enjoy with a glass of bubbly. The Brut Rosé is a fruity blend of Vidal Blanc and Chambourcin. Like the Blanc de Blanc, it has received high honors at the Missouri Wine Compe- tition. It has been allowed to age on the yeast for three plus years, giving it a strong yeasty character. The result, is a crisp, light wine bursting with berry flavors that can hold its own next to strong flavors. Click here if you’d like to learn a bit more about Missouri wine production. P I like Boa sim pre lef

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