Ruby Red Wine Cheese Board

I'll never forget the evening a friend brought a bottle of wine-stained Drunken Goat cheese to a dinner party at my place. The moment I saw that ruby-red marbling running through the creamy white interior, something clicked—I realized cheese boards didn't have to be predictable. That night, as people gathered around and started building their own flavor combinations, I watched someone pair a slice of that wine-soaked cheese with a piece of prosciutto and a poached grape, and their eyes lit up. From that moment on, I knew I wanted to create a board that celebrated wine not just as something to drink, but as an ingredient that could transform every element on the plate into something deeper, richer, more memorable.

The first time I assembled this board for guests, I was nervous—would it feel too precious, too contrived? But then I watched a quiet moment unfold: my mother-in-law, who doesn't usually venture beyond plain crackers and cheddar, picked up a piece of wine-soaked goat cheese, added one of those glossy poached grapes, and took a bite. She closed her eyes. That's when I knew this board wasn't about showing off; it was about giving people permission to experience cheese and wine in a new way, to taste something that felt both familiar and surprising at the same time.

Ingredients

🎄 My Go-To Christmas Gift This Year

🎅 Christmas Deal — Almost Gone

I’d buy this **again without hesitation**. Practical, high-quality, and something people actually use — **perfect last-minute Christmas gift**.

🎁 Check Today’s Price

⏰ Prices usually jump closer to Christmas

• Drunken Goat Cheese (200g, sliced): This is your star—the creamy base that gets its deep red swirl from red wine soaking. The wine gives it a subtle tartness that plays beautifully against salty cured meats. I learned to slice it when it's slightly chilled so the pieces hold their shape and show off those wine-stained patterns.
• Red Wine BellaVitano or similar red wine-soaked hard cheese (150g, cubed): The contrast in texture—hard and sharp versus soft and creamy—keeps the board interesting. This cheese has a little more bite, so it anchors the sweeter elements like the grapes and cherries. If you can't find BellaVitano, any aged cheese treated with red wine will do the job.
• Red Wine-Cured Salami (100g, thinly sliced): This is optional if you're keeping things vegetarian, but when you use it, let those slices shine. The wine cure gives it a deeper, almost jammy quality that makes it taste more elegant than regular salami.
• Prosciutto (80g, torn into ribbons): I tear rather than slice because the irregular edges catch light differently and feel more organic on the board. The salt and delicate flavor of prosciutto let the wine-infused elements take center stage.
• Red Wine Jelly (1/2 cup): This is the glossy jewel of the board. Its wobble and shine draw the eye, and that bright, winey flavor acts like a bridge between the cheeses and everything else. If you don't make it from scratch, a good quality store-bought version works, though homemade tastes noticeably more alive.
• Red Wine-Poached Grapes (1/2 cup): These are the surprise element—people expect crackers and cheese, not jewel-like grapes that burst with a wine-forward sweetness. They're worth making; simmering them in wine transforms them into something almost like a delicate preserve.
• Red Wine-Infused Dried Cherries (1/4 cup): The concentrated sweetness and slight chew make them essential for balance. They cut through the richness of the cheese and add a note of sophistication that feels deliberate and considered.
• Red Wine-Marinated Olives (1/3 cup, kalamata or green): I prefer kalamata here because their earthiness holds up to the wine treatment better than green olives. They anchor the saltier side of the board and give your palate somewhere to rest between bites.
• Baguette, sliced (1 small): Slice it fresh, or if you're making this ahead, toast it lightly before serving so it stays crisp. The bread is really just a vehicle—it's there to help you hold the cheese and let it be the star.
• Red Wine and Rosemary Crackers (1 cup): Having a wine-themed cracker ties the whole concept together. If you can't find them, any quality cracker works, though you might want to toast some rosemary yourself as a nod to the wine flavor you're working with.
• Fresh Rosemary Sprigs: These aren't just decoration—brush your hand across them as you arrange the board and the aroma sets the tone immediately. The herb echoes the wine while adding a whisper of something fresh.
• Edible Flowers (optional): I add these not because they're trendy, but because the colors—pansies, violas, nasturtiums—they create contrast against all that deep wine red and make the board feel like something you'd see in a wine country vineyard.

Instructions

Prepare Your Canvas:

Start with a large wooden board or platter—wood is essential here because it'll actually absorb some of the wine colors and become part of the story. If the bottle has a label, remove it or keep it if it's elegant. Place that bottle right in the center of your board. This is your anchor, the thing that makes people immediately understand what this board is about.

Build Around the Bottle:

Now comes the fun part—arrange the sliced Drunken Goat Cheese and cubed BellaVitano in a circle around the base of the bottle. Some pieces should lean against the glass; this creates a natural, lived-in look rather than something too formal. Let the wine colors in the cheese create visual interest—don't worry about perfection here.

Add the Cured Meats:

Fan out your salami in small piles, creating little pools of color and pattern. Tear the prosciutto into ribbons and nestle them in between the cheese. The translucent quality of prosciutto will catch light beautifully, and the way it drapes naturally looks far more intentional than perfectly arranged slices.

Place the Wine Jelly:

Spoon the red wine jelly into a small bowl—something ceramic or glass that lets the color glow. Nestle it among the cheeses where it becomes a visual centerpiece within the centerpiece. This is your first thing people will notice besides the bottle.

Scatter the Jewels:

Now distribute the poached grapes, wine-infused cherries, and marinated olives in small clusters around the board. I think of it like placing garnishes on a plate—cluster them in odd numbers, leave some breathing room. This creates pockets of surprise as people explore the board.

Arrange the Bread:

Lean slices of baguette and wine crackers in gentle arcs or lines around the outer edge of the board. Think of them as the frame that holds everything else. Stack them in a way that suggests ease—they should look easy to grab, not like a precious display.

Finish with Flourish:

Scatter fresh rosemary sprigs in and around the other elements. If using edible flowers, place them in spots where they'll catch light—the edges of the board, near the wine jelly, anywhere that needs a pop of color. Step back and look at your work. You're not going for perfect symmetry; you're going for abundance and invitation.

Serve with Purpose:

Bring the board to the table and encourage people to mix and match—wine-soaked cheese with poached grape, prosciutto with a marinated olive, cracker with jelly. Part of the magic is watching people discover their own combinations.

Pin

There's a moment that happens at almost every gathering where I serve this board—someone will eat something, pause, and ask, 'Wait, did you make this?' And I get to say, 'Not exactly—I just assembled it thoughtfully.' That moment, when people realize that elegance doesn't require hours in the kitchen, it's become my favorite thing about this board. It's permission to enjoy the gathering instead of being trapped in the kitchen, and somehow that feels more generous than any complicated recipe ever could.

Making Components Ahead

One of the reasons this board feels so manageable is that almost everything can be made in advance. The poached grapes are actually better when they've had a day to soak in the wine—the flavors deepen and they look even more like ruby jewels. The red wine jelly can be made several days ahead and stored in the refrigerator. I even slice my bread and arrange it on the board in the morning, covering it loosely so it stays fresh. By the time guests arrive, I'm literally just unwrapping things and placing them. This is the kind of entertaining that lets you be present, and that makes all the difference.

Wine Pairing and Serving

I always serve this board with a fruity, medium-bodied red wine—Pinot Noir is my instinct because it has enough acidity to cut through the richness of the cheese but enough fruit to echo the wine-soaked elements on the board. When you pour someone a glass and they taste it alongside a piece of Drunken Goat Cheese, there's this moment of recognition, like they're tasting the ingredient that went into the cheese and the drink at the same time. It's a small thing, but it elevates the whole experience. The board can absolutely stand alone too—it's complete as a vegetarian spread—but when wine is part of the story, lean into that.

Variations and Flexibility

The beauty of this board is how forgiving it is. Don't have BellaVitano? Any aged red wine-soaked cheese will work—I've used Ubriaco Rosso, I've even made it work with a sharp cheddar that I've rubbed with red wine before serving. Can't find wine-marinated olives? Marinate them yourself for just an hour or two in red wine with a smashed garlic clove. These aren't rigid rules; they're starting points. I've added roasted walnuts and pistachios for crunch, I've swapped dried cherries for dried cranberries, I've even added a few shards of dark chocolate for richness. The through-line is wine and thoughtfulness, not perfection.

• For a vegetarian version, double down on the cheese and add roasted nuts or seeds for textural interest
• If someone at your table can't have alcohol, the poached grapes and most items can be made with fruit juice instead—apple or grape juice work beautifully
• The board actually looks more dramatic when made the morning of but kept covered; the colors seem to deepen as the cheeses settle and the wine flavors meld

Pin

This board has become my answer to the question, 'What can I make that feels special but doesn't stress me out?' It's changed how I think about entertaining—not as proving anything, but as creating a moment where people feel cared for through thoughtful arrangement and genuine flavors. Make it for someone you want to impress, or make it for yourself on a quiet evening with a good book and a glass of wine.

Recipe FAQ

→ How do I make the red wine-poached grapes?

Simmer seedless red grapes in dry red wine with sugar and a cinnamon stick for about 10 minutes, then cool before serving.

→ Can I omit the meats for a vegetarian option?

Yes, simply leave out the salami and prosciutto and add extra cheese or roasted nuts to maintain variety and texture.

→ What cheeses work best soaked in red wine?

Soft cheeses like drunken goat and hard cheeses similar to BellaVitano absorb red wine flavors beautifully, providing a rich and tangy taste.

→ How should I arrange the board for visual impact?

Place an empty wine bottle at the center and arrange cheeses, meats, and accompaniments around its base, creating clusters for depth and color contrast.

→ What wine pairs well with this spread?

Fruity, medium-bodied reds like Pinot Noir or Merlot complement the infused flavors and enhance the overall tasting experience.