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Fruit Wine Mustards and Jams for Your Next Charcuterie Board





14 June 25



What wine lover doesn’t also enjoy a nice charcuterie board, especially one that is built to reflect the flavors of the wine being served? Beyond the selection of meats, cheeses, and nuts, it’s important to not overlook the mustards and jams that provide additional accents for your tastebuds. Normally I would just pick these up at the store as an afterthought, but one day I was looking at the contents of a jar of Dijon mustard and imagine my excitement when I realized that one of the main ingredients was wine! Of course, I immediately thought about what mustards made from our fruit wines would taste like, so I started researching recipes online and, once I had a few, bought up some mustard seeds and started experimenting.





After several trials, here is the mustard recipe I landed on: 2 tablespoons yellow mustard seeds, 1 tablespoon black mustard seeds, 1 tablespoon brown mustard seeds, ¼ cup of white wine vinegar, ¼ cup of Vin wine, and 1 teaspoon salt. Add the mustard seeds to an air tight glass container, then pour in the vinegar and Vin. Allow the seeds to soak overnight, then transfer to a food processor and add salt. Pulse until the mustard is of the desired consistency.





After I made and tasted mustards from all of our wines, I quickly realized that although the flavor of the mustards were all fantastic, the spiciness of the mustard seeds overcame the fruitiness of the wines in most cases. Notable exceptions to this include the mustards made from Vin Blackberry and Vin Raspberry where, in both cases, the berry flavors came through in the mustard. Similarly, the bouquets of most wines were lost in the process with the exception of Vin Strawberry, where the berry aroma was still clear in the mustards. Appearance wise, there was some variation based on the wine used as well with the lighter wines producing a more yellowish mustard and the more pigmented wines yielding mustards with reddish and purplish colorations. In future batches, I am planning on only using yellow mustard seeds and hopefully that will let the fruit flavors come out more completely in the mustard.





I can honestly say with absolute certainty that I never saw myself as someone who would make a jam, but at the same time, a good jam can really tie a charcuterie board together. I’m also pleased to say that making jam from wine is a pretty easy process and, after some trial runs with grapes and grape wines, I decided on the following recipe for our jams: ½ cup of Vin wine, 1 cup of sugar, 1 cup of fruit, and one teaspoon of pectin. Combine the wine and sugar in a pan and bring to a boil, reduce the volume by half. Roughly chop the fruit and add to the wine, allow the mixture to simmer for five minutes. Crush the fruit further using a potato masher, then add the pectin. Continue to allow the mixture to simmer, further crushing and stirring occasionally for about 20 minutes or until the desired consistency is obtained. Transfer the mixture into a lidded glass jar, close the jar, and refrigerate. The jam should set within a couple of hours and should be good in the refrigerator for a week or two without further preservation.



Vin Apricot Jam



Vin Apricot made a fantastic jam that married the wine and added fruit superbly and was fantastic on toast!



Vin Blackberry Jam



Vin Blackberry resulted in a deep purple jam with solid blackberry flavor that went nicely with a turkey and cheddar cheese board.



Vin Blueberry Jam



Jam made from Vin Blueberry had a blue/purple coloration that had clear notes of the wine incorporated into the jam. This jam was perfect with freshly baked biscuits.



Vin Cranberry Jam



Vin Cranberry made a ruby red jam that was absolutely bursting with tart goodness and was excellent when used to top a piece of cheesecake.



Vin Peach Jam



Jam made from Vin Peach was deep orange in coloration and the dry flavors of the wine were present alongside the sweetness of the added peaches. This jam wnet very nicely with a fresh croissant.



Vin Plum Jam



Vin Plum jam was a gorgeous deep, sweet purple jam that retained a lot of the holiday spiciness of the base wine and was a great topping for various cheeses on cracked pepper crackers.



Vin Raspberry Jam



Jam made with Vin Raspberry was another bright, ruby red jam filled with raspberry flavors and was excellent on a bagel, with or without cream cheese.



Vin Strawberry Jam



Vin Strawberry jam had a deep red coloration along with a sweet strawberry flavoring that made the fruit itself even better when paired up.



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snowkiss winery
wine. reimagined.