Wine society member exclusives

You've reached a page for Wine Society Members.
Please join the club to access this page or click below to shop our award winning wines.

Join the club Shop our wines

Wine society member exclusives

You've reached a page for Wine Society Members. Please log in or click
below to shop our award winning wines.

Shop our wines

Featured in Crush it with JUSTIN Series

Watch our Crush it with JUSTIN video series to unlock perfect food and wine pairings like a master sommelier

Cheese And Charcuterie Board

Suggested wine pairing: JUSTIN Sauvignon Blanc

Anytime you’re having guests over for an afternoon happy hour or dinner, a cheese and charcuterie board is always a crowd pleaser. When making your display, always look for cheese options varying in milk (cow, sheep, goat, buffalo), texture and age. Having different milk options is great for those who are lactose intolerant as many can still enjoy sheep or goat. Having different aged cheeses such as fresh and 24 month plus ages gives you the ability to pair with different wines because of the varying flavors and textures. The variety will also allow your guests to have fun and try different things, and hopefully everyone finds their own favorite. When choosing charcuterie, I also like to have at least one non-pork cured meat such as a duck prosciutto, or a grav lax (cured salmon). This again allows versatility with wine and guests preferences. Also, make an effort to have at least three kinds of cheese and two kinds of cured meats.

Garnishes for your cheese: there are so many fun options and no wrong choices. We make a variety of homemade pickles that will vary based on season. We also keep dried fruits, fresh fruits, and seasoned nuts in stock for our cheese boards. We utilize fresh seasonal produce to make jams paired with our cheese boards as well and jams can keep for months or longer if pasteurized. At JUSTIN we make our own crackers; it is easier than it seems, and they last several weeks.

Serves 4 to 6


Cheese and Charcuterie:
3-5 ouncesAged cheese (24 month aged and cloth bound cheddar, Comté, etc.)
3-5 ouncesBlue cheese (try a buffalo’s milk)
3-5 ouncesFresh goat or sheep’s milk Cheese
3-5 ouncesAged or wash rind goat cheese
3-5 ouncesTriple cream cow’s milk cheese (such as brie, St. Andre)
2 ounces Sliced prosciutto
3 ounces Cured meat (try a non-pork)
3 ounces Chicken liver pate or other country style meat (rillette)
3 tablespoons Dried fruit
4 tablespoons Seasoned nuts (see recipe below)
4 tablespoons Jam (try savory/sweet blends such as tomato, dark fruits)
3 ounces Whole grain mustards or fruit mostarda
2 ounces Pickled Vegetable
2 ounces Pickled Fruit
Variety Crackers and breads (if you have bread that isn’t as fresh, grill it and spread olive oil and brush with a half clove of garlic)

Za’atar Spiced Wonderful Almonds: 
2 cups Wonderful Almonds (or other nut)
1 ea Egg white
1 tablespoon Fleur de sel or sea salt
1 tablespoon Za’atar (or other spice/seasoning)

Pickled Fruit (Such As Cherries or Peach): 
2 parts Fruit
1 part Sugar
1 part Salt
1 part Vinegar (red wine, or white balsamic depending on fruit)
1 ea Cinnamon stick
1 ea Star anise
1/2 teaspoonClove


Za’atar Spiced Wonderful Almonds:

  • Toss all ingredients in a bowl; make sure they are coated evenly
  • Taste and adjust seasoning as you see fit
  • Place on a cookie sheet lined with parchment; space out nuts evenly
  • Bake at 325 degrees Fahrenheit for approximately 8 minutes or until golden brown
  • After baking for 5 minutes stir with a spoon to rotate nuts
  • Continue to bake another 3-5 minutes

Pickled Fruit (Such As Cherries or Peach):

  • Place spices in cheese cloth and tie
  • Place fruit in a heat proof vessel
  • Bring liquid to a boil, pour on top of fruit and spices
  • Allow to cool, then store in fridge

Serve all items with a glass of JUSTIN Sauvignon Blanc