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June's Eat This! Drink That! 

Grazing Boards

Whether you’re preparing a lavish spread fit for an Instagram photo op or are simply laying out a few slices of your favourite cheese, grazing boards of all varieties are the perfect addition to any dinner party, picnic in the park or casual weekday evening.

From creamy cheese and cured meat to delicious dips and even fruit, the options are endless! If you’re looking for pairing inspiration, you’ve come to the right place.

Evaristo Red Blend

Intense aromas with vibrant red fruit, traces of jam and ripe cherry. Medium-bodied on the palate with a balanced finish.

Quinta Da Aveleda Vinho Verde

Apples, lemons and a touch of ripe pear just fill the palate. It is a dry, refreshing and crisp wine.

Mt Boucherie Rose

A fruity Rosé with aromas and flavours of watermelon, strawberry, and spice.

Chateau de Montgueret Cremant de Loire Brut

Subtle notes of brioche on the nose with flavours of apple, citrus and honeycomb.



Ultimate Charcuterie Board

Author: Mum on Timeout

Ultimate Charcuterie

Wine pairing: Evaristo Red Blend

Download the recipe card!

Serves: 6 Prep Time: 30 mins 


Jam, Jellies, Spreads, Preserves

  • 10 oz spreads and or jams fig spread, marionberry habanero pepper jelly, pesto, coarse ground mustard, apricot jam

Fresh Fruit and Crackers

  • 16 oz grapes at least two varieties
  • 8 oz strawberries halved
  • 3 oz blueberries
  • 3 oz raspberries
  • 12 oz crackers 

Cheese and Meat

  • 10 oz soft cheese (fresh mozzarella, blue cheese, brie, etc.)
  • 10 oz semi-hard cheese sliced (cheddar, Monterey, gouda, Havarti, provolone, etc.)
  • 8 oz cured or smoked meats (Columbus salami, prosciutto, ham, etc.)

Dried Fruits and Nuts

  • 10 oz dried fruits (dates, apricots, cherries, etc.)
  • 8 oz nuts (raw almonds, pecans, pistachios, etc.)
  • fresh herbs to garnish (mint, rosemary, basil, etc.)

Pickles, Peppers, Olives Etc.

  • 5 oz cornichons
  • 5 oz stuffed olives


Step 1:

Place all jams, preserves, mustards, or dips into small bowls or shallow dishes and place on the board.

Step 2:

Add meats and cheese, placing larger items like sliced meats and blocks or slices of cheese on the board first.

Step 3:

Add crackers or bread next, spacing them out on the board.

Step 4:

Fill in gaps on your board with fresh and/or dried fruit.

Step 5:

Add garnish and serve immediately or chill until ready to serve.

Cheese Lovers Board

Author: Damn Delicious

Cheese Board

Wine Pairing: Quinta da Aveleda Vinho Verde

Download the recipe card!

Serves: 6 Prep Time: 15 mins



  • 8 oz brie
  • 8 oz parmesan, thinly sliced
  • 8 oz aged sharp cheddar
  • 4 oz comté cheese
  • 2 oz Swiss cheese

Bread and crackers:

  • 1 baguette
  • 1 package rosemary artisan crackers
  • 1 cup pita crackers

Olives and nuts:

  • ½ cup Spanish olives
  • ¼ cup almonds
  • ¼ pistachios


  • 1 cup cherries
  • 1 apricot, sliced


  • 4 sprigs rosemary


Step 1:

Arrange cheese in different areas of the board, filling in with baguette slices and crackers. Fill in gaps with handfuls of apricot, olives, almonds, pistachios and cherries. Garnish with rosemary.

Vegan Snack Board

Author: No Sweat Vegan

Vegan Board

Wine Pairing: Mt Boucherie Rose

Download the recipe card!

Serves: 6 Prep Time 15 mins 


  • 1 cup hummus or dip
  • 1 cup almond ricotta
  • raw veggies (2 bell peppers, 1 cucumber)
  • fresh fruit (1 bundle of grapes, 1 sliced apple)
  • 1 cup dried fruit (dates, apricot, fig)
  • ¼ cup nuts (almonds, pistachios)
  • ½ olives (Spanish olives, stuffed green olives)
  • 1 package crackers
  • 1 sliced baguette
  • 1 cup roasted chickpeas


Step 1:

Start with a clean large cutting board or platter. First place anything in bowls (hummus, dips, olives, roasted chickpeas, etc.) onto the platter.

Step 2:

Next, add the fresh fruit and vegetables. Build around the bowls.

Step 3:

Then add the crackers and bread in various groups around the board.

Step 4:

Fill in the gaps with small piles of nuts and dried fruits.

Step 5:

Finally, garnish, add any last-minute touches, and serve.

Fresh Fruit Board

Author: Umami Girl 

Fruit Board

Wine pairing: Chateau de Montgueret Cremant de Loire Brut

Download the recipe card!

Serves: 6 Prep Time: 20 mins


  • 2 Granny Smith apples
  • 1 bunch red or green seedless grapes
  • 1 star fruit
  • 1 dragon fruit
  • 2 kiwis
  • ½ baby seedless watermelon
  • 2 cups blueberries
  • 1 cup blackberries
  • 2 cups strawberries
  • 2 cups raspberries
  • ½ cup pomegranate seeds
  • ½ cup cape gooseberries

For the dark chocolate dip

  • 1 cup heavy cream
  • 1 tbsp brewed coffee
  • 8 oz bittersweet chocolate (chips are fine)
  • 1 tsp vanilla extract
  • Pinch of salt


Step 1:

Arrange one or two small bowls for the chocolate dip onto the platter.

Step 2:

Wash and prep all fruit.

Step 3:

Start by assembling the larger fruit. Begin filling in spaces on the platter with bunches of grapes or handfuls of berries.

Step 4:

Work in layers. Use star fruit slices and pomegranate seeds as garnish.

Chocolate Dip:

Step 1:

In a small pot, heat the cream and coffee just until it begins to boil, then remove from heat immediately.

Step 2:

Off the heat, pour in chocolate, vanilla, and salt, and let sit for 5 minutes without stirring.

Step 3:

After 5 minutes, stir until completely smooth and shiny.

Step 4:

Pour into a dipping bowl to serve warm or at room temperature.



Feel inspired? Read our other Eat This Drink That articles


May's Recipes (Volume 45) Cook with fresh BC produce

April's Recipes (Volume 44) Seasonal Salads

March's Recipes (Volume 43) Serving Spring

February's Recipes (Volume 42) Comfort Food Faves

January's Recipes (Volume 41) New Year, New Wine!


October's Recipes (Volume 40) BC Harvest

September's Recipes (Volume 39) California Wine Month

August's Recipes (Volume 38) BBQ Refreshing Whites

July's Recipes (Volume 37) BBQ Worthy Reds

June's Recipes (Volume 36) Rose

May's Recipes (Volume 35) Spring Sauvignon Blanc

April's Recipes (Volume 34) Marvelous Malbecs 

March's Recipes (Volume 33) National Noodle Month

February's Recipes (Volume 32) Comfort Food Pairings

January's Recipes (Volume 31) Cabernet Sauvignon


November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot


November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot


November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc