Page 26 - Buzz Magazine - Issue 4 Fall 2022 | University of Rochester
P. 26
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Kerith Overstreet ’98M (MD)
from Bruliam Wines offers up these
COOKING
seasonal food and wine pairings.
Zinfandel and charcuterie
Love Zinfandel? Overstreet says it
goes well with charcuterie, hearty
appetizers, slow-roasted or braised
meats, and brisket. Overstreet keeps
her charcuterie boards simple and
recommends assembling candied and
roasted nuts, dried fruits, and your
favorite salami for a perfect mix of
sweet and salty.
S
’
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WHA Food and photography
by Joanna Hackett
26 | UNIVERSITY OF ROCHES TER BUZZ MA G AZINE
